Sharon's Swiss Steak

3/4 Cup Burgundy
1/4 Cup Water
2 Cloves Garlic -- pressed
1 Stalk Celery -- diced
1 Pinch Italian Seasoning
4 Ounce Can Mushrooms
2 Tablespoons Butter
1/3 Cup Flour
3 Pounds Round Steak -- 3/4 to 1" thick
Bacon Drippings
2 Medium Onions -- chopped

Combine wine, water, garlic, celery, Italian seasoning and let stand during other preparation. Saute mushrooms in butter, remove from pan with a slotted spoon. Saute' onions in a small amount of oil, remove them from the pan when they are limp. Take flour and add salt and pepper to season it and rub it into the steak that has been cut into serving pieces. Fry the steak slowly in a sufficient amount of bacon fat until lightly browned on both sides. Put all meat in a pam and surround with onions. Pour wine mixture on top and then add mushrooms. Cover tightly and simmer slowly for approximately 45 minutes, or until meat is tender. Add more wine if you need more moisture.

NOTES : This is an all-time favorite recipe. I like it especially because it can be made ahead in your electric skillet and simply heat it up when it's time to eat. A great company dish, I like to serve it with mashed potato casserole.

Sharon's Meatloaf

1 1/2 Pounds Lean Ground Beef
3/4 Cup Oatmeal -- uncooked
3/4 Cup Finely Chopped Onion
1/2 Cup Catsup
1 Large Egg -- lightly beaten
1 Tablespoon Worcestershire Sauce
2 Cloves Garlic -- minced
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper

Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan.
Bake 50 to 55 minutes or until meatloaf is to done (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color 45 minutes to an hour. Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.

Never Fair Prime Rib

1 any size prime rib
salt and pepper -- to taste

Preheat oven at 375°. Place beef in a roasting pan, uncovered. Bake for 1 hour. After the hour, turn the oven off....DO NOT OPEN THE OVEN FOR AT LEAST TWO HOURS.

For a RARE roast --- 45 minutes before serving turn oven to 300°.
For MEDIUM roast --- 50 minutes before serving time turn oven to 300°.
For MEDIUM-WELL roast --- 55 Minutes before serving tie turn oven to 300°

NOTES : This can be started in the mid afternoon. It was the best prime rib I had ever had. Cooked perfectly. Don't know why it works, but it does. Just remember DO NOT OPEN THE OVEN DOOR!!!

Spicy Beef Tenderloin

* Exported from
1 cup port wine
1 cup soy sauce
1/2 cup olive oil
5 pounds beef tenderloin -- trimmed
3 tablespoons whole dried thyme
2 tablespoons onion powder
1 1/2 teaspoons ground cumin
1 tablespoon pepper
1 teaspoon ground cloves
1 teaspoon garlic powder
3 small bay leaves -- crumbled

Combine all ingredients together except roast. Place roast in a large, shallow dish or Ziplock bag. Pour wine mixture over the top and cover tightly. Refrigerate for 8 hours, turning occasionally. Uncover tenderloin and place meat on a rack in a roasting pan. Insert a meat thermometer, making sure it doesn't not tough fat. Bake at 425° for 45 to 60 minutes or until thermometer registers 140° for rare, 150° for medium, or 160° for well done. Transfer meat to platter and garnish with watercress, or whatever you have on hand.

NOTES : I have made this several times and it is wonderful. It just melts in your mouth. Excellent flavor and although the roast is expensive, it is well worth it for a special occasion.

Slow Cooked Swiss Steak

3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 1/2 pounds boneless round steak
1 1/2 tablespoons butter or margarine
1 can cream of mushroom soup -- undiluted
1 1/3 cups water
1 cup sliced celery
1/2 cup onion
1 clove garlic
2 tablespoons beef bouillon granules -- or more if needed

In a shallow bowl, combine flour, pepper and salt. Cut steaks into six serving-size pieces; dredge in flour mixture.

In a skillet, brown steak in butter. Transfer to a slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8 to 9 hours or until the meat is tender.

Twenty Dollar Burger

2 pounds lean ground beef
1 tablespoon butter
1 small red onion -- diced
1 tablespoon minced garlic
3/4 cup plain lowfat yogurt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1 teaspoon garlic powder
1 tablespoon horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 tablespoon chipotle-flavored hot sauce
2 pounds lean ground beef

Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.

Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across.

Grill burgers until no longer pink in the center, about 6 minutes per side.



NOTES : The first comment I got about this burger was, 'I would pay twenty dollars for this...WOW!' I serve these on a whole wheat bun, with blue cheese and horseradish mayo.

Teriyaki onion Burgers

1 pound ground beef
1/4 cup teriyaki marinade sauce
1 can French-fried onions -- (3 ounce)

4 slices Cheddar cheese
4 hamburger buns -- split

Preheat a grill for high heat.
In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.

Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.

Inside Out Burger

Inside Out Burger

6 slices bacon -- cut into bite size pieces
8 ounces cremini mushrooms -- cleaned and sliced
2 pounds ground chuck
1 large shallot -- diced
1 teaspoon black pepper
1 teaspoon coarse salt
2 tablespoons Worcestershire sauce
4 ounces Swiss cheese -- cubed
4 sesame seed buns
2 tablespoons oil

Preheat the oven to 400 degrees F

Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.

In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.

Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.

Over medium-high heat, heat a large ovenproof skillet with oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.

Remove from the oven and serve on a sesame seed bun.


NOTES : Instead of Swiss cheese, I prefer pepper jack, I also use just regular mushrooms. This makes big burgers - 1/2 pound each. This is a good basic stuffed burger recipe - use your imagination - I like green chilies, sauted onions, olives, sauerkraut...be creative.