------------- Recipe Extracted from Meal-Master (tm) v6.14 -----------------

     Title: Greek Stew
Categories: Greek Main dish Ethnic Beef
  Servings:  6

      3 lb stew meat, chopped                  1 ea clove garlic, diced
      5 T  butter                          1 1/2 c  water
      1 x  salt                                1 ea bay leaf
      1 x  pepper                              2 lb small white onions
      1 ea onion, chopped                    1/2 lb mushrooms, sliced
      1 ea 6 oz can tomato paste             3/4 lb jack cheese, grated
      2 T  red wine vinegar

  In a heavy kettle,  brown meat in butter.   Season lightly with salt and
  pepper.   Add chopped onion and saute until clear.  Mix in tomato paste,
  vinegar,  garlic and half of the water.  Add bay leaf.  Cover and simmer
  1  hour,  adding  additional  water as needed.   Add  white  onions  and
  mushrooms.   Cover  and simmer 1 more hour or until meat and onions  are
  tender.  Add cheese, cover and cook 5 minutes, or until cheese melts.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Marinated Beef Province Style
Categories: Beef Marinade Main dish Entertain
  Servings:  6

    1/4 lb bacon                               2 lb round steak
      2 ea cloves garlic                       2 T  chopped parsley
      1 pn ground cloves                       1 pn allspice
      3 T  red wine vinegar                2 1/2 c  red wine
      6 ea medium onions                       6 ea medium carrots
      1 x  salt & pepper to taste              3 T  oil
      2 T  brandy                              1 pn thyme
      1 ea sprigs parsley                      1 pn rosemary
      1 ea small orange

  Cut meat into 2 inch cubes.  Dice the bacon.  Skin and crush the garlic,
  using the tip of a firm knife, in a pinch of salt on the chopping board,
  or  use a garlic press;   blend with the chopped  parsley,  cloves,  and
  allspice.

  Put  the meat into a dish,  and add the wine vinegar,  wine,  and garlic
  spice  mixture.   Peel  and  thinly slice one third of  the  onions  and
  carrots,  add to the marinade with a little salt and pepper.   Leave for
  at least 12 hours turning occasionally.

  Peel the remaining onions and carrots,  quarter the onions but leave the
  carrots  whole.   Heat the oil in a large heavy skillet,  fry the  diced
  bacon  and  quartered  onions  until golden  brown,  and  spoon  into  a
  casserole.

  Remove  the meat from the marinade,  drain well.   Brown meat in the oil
  remaining  in the pan and add to the onions.   Pour the marinade  liquid
  and vegetables into the skillet and stir well to absorb the last of  the
  oil.  Add the whole carrots, brandy, and herbs.

  Cut  the zest from the orange and squeeze a little orange juice and  add
  this and the zest to the sauce.  Season the sauce with a little salt and
  pepper.  Pour over the meat and onions, cover the casserole.

  Cook  in  the  center of a slow (350 d F) for 2 1/4  hours.   To  serve,
  remove  the  garni.   This dish is particularly good  when  served  with
  spaghetti, macaroni, or noodles, topped with butter, grated cheese and a
  little chopped parsley.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Flemish Beef Stew
Categories: Beef Main dish Entertain
  Servings:  4

      2 oz chopped salt pork                   1 ea bay leaf
      1 lb beef chuck in chunks                1 t  thyme
      3 ea onions thinly sliced into           3 T  Dijon mustard
      1 t  flour                               1 ea French Bread (stale)
  1 1/2 T  vinegar                             2 c  stout or porter
      1 ea parsley spring                      1 T  packed brown sugar

  Blanch salt pork in boiling water 5 minutes.   Drain and rinse well; pat
  dry.   Transfer  to heavy large skillet and cook over medium flame until
  lightly  browned.   remove from skillet using slotted spoon and  reserve
  for use in salads or other dished.   Increase heat to medium high.   Add
  beef to skillet in batches (do not crowd) and cook until well browned on
  all sides,  turning with spatula.   transfer meat to heavy 2 to 3  quart
  saucepan.   Add  onions  to skillet reduce heat slightly and cook  until
  deep  golden  brown about  10  minutes,  stirring  occasionally.   Blend
  in flour and cook about 30 seconds, watching carefully so flour does not
  burn.   Add stout and stir, scraping up any browned bits.  Bring mixture
  to boil.   Pour over beef.   Blend in vinegar,  sugar, parsley, bay leaf
  and thyme.  Cover saucepan and simmer mixture for 30 minutes.

  Spread mustard over bread.  Press bread into stew.  Cover and cook until
  meat  is  tender,  about 1 hour.   remove bay leaf and  discard.   Serve
  immediately.

  Serve with boiled potatoes, green salad and beer.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Brisket with Prunes
Categories: Beef Main dish Entertain
  Servings:  4

      2 ea onions, diced                       2 lb beef brisket
     12 oz beer                                1 c  dried pitted prunes
      1 c  dried apricots                      3 T  brown sugar firmly packed
      2 T  orange marmalade                    1 T  brandy
      1 T  grated lemon peel                 1/8 c  lemon juice
    3/4 t  ginger (ground)                   1/2 t  cinnamon
    1/2 t  Worchestershire sauce             1/2 t  ground black pepper

  Preheat oven to 350 degrees F.   Cut piece of aluminum foil large enough
  to wrap brisket.  Sprinkle half of diced onions over foil in layer about
  same  size as brisket.   Set brisket over  onions.   Sprinkle  remaining
  onions  over top.   Seal tightly.   Set in large shallow pan.   Roast  3
  hours.

  Combine  beer with remaining ingredients in large saucepan and bring  to
  boil over medium-high heat.   Remove from heat.  Discard foil and spread
  fruit  mixture over brisket.   Reduce oven to 300 degrees F.   Cover pan
  and continue roasting 1 hour,  adding more beer to pan if sauce  appears
  too dry.   Transfer brisket to heated platter.   Surround with fruit and
  sauce.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Burgundy Style Beef
Categories: Beef Marinade Main dish Entertain
  Servings:  4

      2 lb round steak                         1 x  salt and pepper to taste
      3 ea onions                              2 ea garlic cloves
    1/8 t  thyme                               1 ea bay leaf
      1 t  parsley                             2 ea strips lemon peel
  1 1/4 c  burgundy                            4 T  oil
      3 ea slices bacon                        2 T  flour
    2/3 c  beef stock                          6 oz mushrooms

  Cut  the meat into neat,  fairly large cubes and put into a  dish.   Add
  salt  and  pepper to taste.   Peel and slice the onions and garlic  very
  thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add
  the  thyme,  bay leaf,  and parsley.   Add the lemon peel and wine  with
  about 1/4 of the oil.   Leave the meat to marinate for at least 2 hours,
  turning occasionally.

  Cut  any rind from the bacon and dice it.   Heat the remaining oil in  a
  heavy pan and gently fry the rest of the onions and the bacon until just
  golden.

  Lift  the meat from the marinade with a perforated spoon or  strain  the
  liquid from the meat,  retaining the liquid.  Toss the meat in the flour
  then fry for several minutes with the bacon and onions.

  Strain the wine marinade into the pan,  stir well to blend, add the beef
  stock  with a little more salt and pepper,  bring to a boil,  lower  the
  heat and cover the pan tightly.

  Simmer  gently  for 1 1/2 to 1 3/4 hours until the meat is very  tender,
  adding the mushrooms in the last 5-10 minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Beef and Scallop Saute
Categories: Beef Fish Easy Entertain Main dish Fish
  Servings:  4

      2 T  peanut oil                      1 1/4 c  sliced green onion
      1 t  minced garlic                       1 T  water
      1 lb beef cut for stirfry                1 pn fresh ginger
      1 pn red pepper flakes                   1 pn white pepper
    3/4 lb sea scallops                        1 t  salt
      1 pn red pepper flakes

  Heat  oil in wok or large skillet until almost smoking.   Add garlic and
  beef,  then  scallops,  and  stir-fry about 30  seconds.   Add remaining
  ingredients and stir-fry beef and scallops another 20 to 30 seconds.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Momma's Beef Stew
Categories: Beef Mexican Easy Ethnic Main dish Stew
  Servings: 6

      4 T  oil                                 3 T  wine vinegar
  1 1/2 lb beef stew meat                      1 c  red wine
      1 ea medium onion minced                 1 ea bay leaf
      1 ea clove garlic minced               1/2 t  oregano
    1/2 c  tomato sauce                        4 ea medium potatoes cubed
      2 ea carrots sliced                      1 x  salt and pepper to taste

  Saute  onion  and garlic in oil.   Add every thing except  potatoes  and
  carrots  to large pot.   Cover tightly and simmer 1 1/2 hours until meat
  is thoroughly tender.  Half an hour before meat is ready add carrots and
  potatoes.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Beef Bourguignonne II
Categories: Beef Main dish Easy Entertain
  Servings:  4

      5 ea medium onions sliced              1/2 lb fresh mushrooms
      2 t  shortening                          2 lb stew meat
      1 t  salt                              1/2 t  crushed marjoram
    1/2 t  crushed thyme                     1/8 t  pepper
  1 1/2 T  flour                             3/4 c  beef stock
  1 1/2 c  red Burgundy

  Cook  and  stir onions and mushrooms in hot shortening until onions  are
  tender;   drain on paper towels.   Brown meat in same skillet;  add more
  shortening as necessary.   remove from heat.   Sprinkle seasonings  over
  meat.   Mix flour and beef stock;   pour into skillet.  Heat to boiling,
  stirring constantly.   Boil 1 min.   Stir in BUrgundy.   Cover;   simmer
  until  meat  is tender,  1 1/2 to 2 hr.   The liquid should always  just
  cover the meat.   (If necessary, add a little more bouillon and Burgundy
  - 1  part  bouillon  to 2 parts Burgundy.)  Gently stir  in  onions  and
  mushrooms; cook uncovered 15 min., or until heated through.

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