SWEET 'N' SOUR STEAK

2 pounds round steak, 2 inches thick 1/3 cup vinegar
3 strips bacon 1 teaspoon salt
1 medium green pepper, sliced into 1 bay leaf
strips 4 tablespoons butter or margarine
1 medium can tomatoes 1/3 cup brown sugar

Make crosswise slit, through meat to form a pocket; put strip of bacon and green pepper inside the
pocket. Place in heavy pan and add rest of ingredients. Cover tightly and simmer for 2 hours or
until tender. Serves 6.

CREOLE ROUND STEAK

2 pounds round steak, 1/2 inch thick 1/2 cup tomato ketchup
2 tablespoons shortening 1/2 cup water
1 package onion soup mix

Brown meat on both sides in shortening. Place in baking dish. Combine.rest of ingredients and

pour over meat. Cover; bake in moderate oven, 350 deg. F., for about 1-1/2 hours or until meat
is done. Serves 6.

WELL-SEASONED STEWS

SPECIAL BEEF STEW

2 pounds stewing beef 1 cup burgundy wine or apple juice
1/4 cup flour 1-1/2 cups water
1 teaspoon salt 1 8 ounce can tomato sauce

1/4 teaspoon pepper 6 carrots, cut up

1/4. cup shortening or beef drippings 12 small onions, peeled
1 clove garlic, minced 6 medium potatoes

1/4 teaspoon dry basil 1/4 pound green beans

1/2 teaspoon sugar

Cut meat into 2 inch pieces. Coat well with flour, salt and pepper. Fry until brown in hot fat.
Add garlic, basil, sugar, wine, water and tomato sauce. Liquid should cover meat. Cover.
Simmer for 2 hours. About 40 minutes before cooking time is over add the vegetables except
beans, if canned ones are being used. Add them about 15 minutes before time is up. Remove
meat and vegetables to hot dish. Make gravy: Measure broth. For each cup stir in 1 tablespoon
flour mixed with 2 tablespoons water. Cook and boil for 2 minutes. Taste and season as desired.
Serves 6.

VEAL STEW

1 pound veal shoulder 1/4 cup chopped celery

2 tablespoons flour 2 chopped onions

1 teaspoon salt 1/2 cup canned, drained peas
1/2 teaspoon pepper Pinch of grated nutmeg

2 cups boiling water 1 teaspoon Worcestershire sauce
1/2 cup diced potatoes Salt and pepper to taste
1/2 cup diced carrots 1 cup tomato sauce

Cut veal into 1 inch cubes. Roll in flour seasoned with salt and pepper. Fry in shortening until
well-browned. Add boiling water. Add seasonings. Simmer for 1] hour. Add vegetables and cook
30 minutes. Stir in tomato sauce and bring to a boil. Serve steaming hot. This recipe serves 4
generously. Serve with toasted bread rolls or freshly made toast and a green salad topped with
French dressing. Sherbet, coffee and cookies will complete your meal .

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