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March 31, 2014
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Plains Edition Recipes 3-29-14


Roast Beef
Toni Smith, Lexington, Neb.
3-5 lbs. Sirloin tip eye or round roast
Potatoes, whole, peeled
2 Onions, whole
1 c. Baby carrots
Pepper to taste
2 c. Coffee
Corn starch
Place roast in the bottom of roasting pan. Pepper roast heavy and add potatoes, onions and carrots. Add coffee to cover half of the roast. Cover and bake at 375 degrees until done. Remove roast and vegetables from roasting pan. Combine cornstarch and little water. Bring broth to a soft boil and add corn starch mixture. This makes the best gravy and the coffee makes the roast very tender.

Salisbury Steak
Anna Melvin, North Platte, Neb.
1 lb. Ground beef
1/2 lb. Bulk sausage
2 c. Rice, cooked
1 t. Salt
1 t. Pepper
1 Egg, beaten
Onion Gravy:
2-1/2 c. Water
1 pkg. Onion soup mix
2 Tbsp. Flour
1/2 c. Water
Combine all ingredients and mix well. Form into six steaks. Place in a 9-by-13-inch baking dish and bake at 450 degrees for 20 minutes. Prepare onion gravy by combining water and onion soup mix. Cover and cook 10 minutes. Combine flour and water and stir into soup mixture and cook until thick. Pour over steak and bake 20 minutes or until steak is done.

Chili Soup
Chris Bryant, Johnson City, Tenn.
1 lb. Ground beef
1 medium Onion, chopped
2 cans Red kidney beans
2 cans Mixed vegetables
1 qrt. Tomatoes, chopped
3 t. Chili powder
Salt & pepper to taste
Brown beef and onion together; drain. In large pot, mix beans, vegetables, tomatoes and seasonings together. Simmer for one hour.




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The Fence Post Updated Mar 31, 2014 10:00AM Published Jul 8, 2014 02:43PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.