Gourmet Foods

• 2 lbs. filet mignon
• 1 medium onion, sliced
• 2 slices bacon
• 1/8 lb. butter
• ½ cup marsala (sherry)
• Salt and pepper to taste
• Have filets sliced 1 ½ inches thick.

Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; add salt and pepper to taste.

Melt butter in separate pan; pour over filet. Add Marsala; simmer 2 minutes.

Serve very hot. Serves 4.

• 2 lbs. filet mignon
• 1 medium onion, sliced
• 2 slices bacon
• 1/8 lb. butter
• ½ cup marsala (sherry)
• Salt and pepper to taste

Have filets sliced 1 ½ inches thick.

Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; add salt and pepper to taste.

Melt butter in separate pan; pour over filet. Add Marsala; simmer 2 minutes.
Serve very hot. Serves 4.

• 1 ½ lbs. top round steak
• 3 strips bacon
• 1 large onion, sliced
• 2 cloves garlic
• 2 tsp. chopped parsley
• Salt and pepper to taste

Have steak sliced very thin (about ¼ inch) and cut into 3 inch squares. Place small piece of garlic, slice of onion, pinch of parsley, and 1 inch piece of bacon in center of each square. Roll carefully so ingredients do not ooze out. Top with small piece of bacon. Fasten each roll together with toothpicks.

Place on broiler rack about 5 inches below flame and broil about 5 minutes on each side or until golden brown and tender. Sprinkle with salt and pepper.

Serve very hot. Serves 4 to 6.

• 4 lbs. top sirloin or eye round (in 1 piece)
• 2 large carrots, diced
• 1 tbs. chopped parsley
• 2 large onions, sliced
• 2 tbs. olive oil
• 1 clove
• 2 oz. butter
• 1 cup burgundy
• 3 tbs. tomato paste
• 2 cups hot water
• Salt and pepper to taste

Heat olive oil and butter in deep pot. When very hot, brown meat quickly on all sides, about 15 minutes. Add onions, carrots, parsley, and clove; cook for 5 minutes; stir. Dissolve tomato paste in cup of hot water; add.

Season to taste. Cover. Cook over low flame for 1 ¼ hours. Turn meat frequently to prevent scorching.

Add burgundy; cook for 15 minutes longer. Gradually add balance of water; cover; simmer for ¼ hour or until meat is very tender.

Slice; serve very hot. Serves 6 to 8.

• 1 sirloin steak (about 3 lbs.)
• 1 clove garlic
• 3 tbs. butter
• 2 tbs. olive oil
• Salt and pepper to taste

Sprinkle steak with pepper. Heat skillet. Melt butter; add oil. Brown garlic about 1 minute; remove garlic from pan. Brown steak on each side about 5 minutes over high flame if rare steak is desired, or 7 to 10 minutes for medium rare. Remove from fire. Sprinkle with salt to taste; pour pan gravy over steak while sizzling hot.

Serve immediately. Serves 4 to 6.

• 2 pounds steak
• 4 tablespoons oil
• ½ cup scallions or onions
• 2 cloves garlic, minced
• 5 green peppers, thinly sliced
• 1 cup sliced celery
• 1 ½ cups beef broth
• 2 tablespoons cornstarch
• ¼ cup water
• 2 tablespoons soy sauce
• Boiled white rice

Buy thin steak and cut it into narrow strips. Brown the steak in the oil, then add the scallions, garlic, green peppers and celery.

Cook 5 minutes. Add the beef broth. Cover and cook over low heat 10 minutes. Mix the cornstarch, water and soy sauce until smooth and add to the mixture, stirring steadily until it reaches the boiling point. Cook 2 minutes and serve on rice. Serves 6 to 8.