\level 2 "Jennie's beef in beer"

2 lbs chuck steak
1 lb onions
garlic to taste
teaspoon flour
.5 pint beer
bayleaf
thyme

Brown all the ingredients except the flour together. Then add the
flour. Then add .5 pint pale ale SLOWLY (Steam Brewery will do).
Add salt and pepper to taste and a bay leaf and some thyme. Cook
for 2.5 to 3 hours in a pot with the lid on. DO NOT SNEAK A LOOK
OR STIR THIS RECIPE!!

Printed by: LEHEY_GREG @ESSG
Sent:    14 Jan 87  02:42
From:    GEORGE_GRANT @TSII
To:      LEHEY_GREG.COSIG @ESSG
Subject: RECIPE TO SHARE WITH FELLOW COSIG-ERS

\poff 3; outlen 78

  I don't know what the procedure is (is there one ?) for sending out
recipes to those on the COSIG distribution list, but this particular
one is really good, so I thought I would share it.



Oven Beef Burgundy
==================

2 tablespoons soy sauce
2 tablespoons flour
2 pounds beef stew meat, cut into cubes
4 medium carrots, peeled, cut into chunks
2 large onions sliced
  - OR - 3 1/2 cups small boiling onions, peeled.
1 cup THINLY sliced celery
2 large cloves garlic, crushed
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram
1 cup dry red wine
1 1/2 cup sliced mushrooms
  - OR - 2 1/2 cups button mushrooms (no stems)

Blend soy sauce with flour in a 2 1/2 to 3 quart Dutch oven.  You can
also use a big stove-top boiling pot, but to achieve the same seal you
get with a Dutch oven, you have to seal the pot with tin foil over the
top, and then put the lid on, and THEN one more layer of tinfoil over
the lid, and crimping it to the sides of the pot.

Anyway ... add the beef to the soy sauce mixture and toss to coat meat.
Add carrots, onions, celery, garlic, pepper, marjoram, thyme and wine
to meat.  Stir gently to mix.  Cover tightly and bake at 325 degrees
for one hour.  Add mushrooms, stir gently, cover and back in the oven
it goes - don't forget to cover tightly - and continue to bake it
for 1 1/2 to 2 hours or until meat and vegetables are tender.

HINTS:  I like using small (pearl-like) boiling onions and mushroom
        caps instead of whole chopped onions and sliced mushrooms.
        The former looks better than the latter when you serve it,
        but does require a little extra work in the preparation.
        You could cut back on the garlic, but I wouldn't (all depends
        if you like garlic or not.  Two cloves is not that much in
        a dish with this many other ingredients).

Serve over rice, or egg noodles.  It's really good!
Copied By: LEHEY_GREG @ESSG
   SENT: 87-10-20  21:41
   FROM: DAGOSTINO_ROSE @EASY
     TO: LEHEY_GREG.COSIG @ESSG
SUBJECT: An Italian delight -- Genovese sauce

\outlen 80
An Italian treat.

My grandfather used to make this recipe to the delight of all.  It is
truly delicious and worth the time it takes to make.  Since this is a
recipe learned from my grandfather all amounts are approximate (I could
never get him to write down any of his recipes).  Happy eating.

Genovese Sauce

3 or 4 lb Eye Round
Olive Oil (cover bottom of pan)
3 lbs of onions chopped  (food processor comes in handy)
1/2 cup of red wine
1 carrot
1 qt chicken soup
salt, pepper
1 fresh tomato (optional)

Brown Eye Round in olive oil and remove from pot.   Brown onions and
carrot, this takes about 45 minutes, stir often.  About 30 minutes
after onion have been cooking, pour in wine.  When onion are brown
pour in the soup and bring to a boil.  Return the meat to the pot.
Season.  Cook for 45 minutes.  Remove meat from pot and slice, arrange
on a platter.  Put sauce through a food mill.

Sauce can be used on the meat and over ribbon-type macaroni like
mafaldi.