BEEF STROGANOFF

(RECIPE POSTED BY SAM ROTHRAUFF)

1-1 1/2 lbs round steak
1 chopped green pepper
1 chopped onion
1 can sliced mushroom(or 6-8 fresh sliced)
1 can tomato soup
1 cup sour cream
1 pgk old-fashioned egg noodles

Salt,pepper, and flour round steak.
Cut up into cubes & brown cubes.
Pour in some water after browning to make gravy(1/2 cup)
Add chopped green pepper, onion & mushrooms.
Let simmer.
Add tomato soup..Simmer more.
Shortly before serving, slowly stir in sour cream.
Serve over prepared egg noodles.

BARBECUE BEEF

(RECIPE POSTED BY SAM ROTHRAUFF)

1 lg Rump Roast
1/2 tsp garlic powder
2 tbs Worcestershire sauce
1/4 cup of diced onion
1 pkg McCormick barbecue chicken seasoning or Shake & Bake bbq mix

Salt & Pepper rump roast
sprinkle with remaining ingredients
Cover and bake at 300 degrees for 6 hours.
Shred with 2 forks.
Serve on Buns.  Enjoy  :)

BAILEY'S IRISH CREAM

 (RECIPE POSTED BY SAM ROTHRAUFF)

3 large eggs
1 can of condensed milk (sweetened) Eagle Brand
6 drops of coconut extract
1 1/4 cup(or 10 oz) half & half
2 Tbsp. Nestle's Quick
1 cup Seagram's V.O or other bourbon

Blend all ingredients and serve with or without ice.
SERVINGS: 1 quart

BEEF BARLEY SOUP

(RECIPE POSTED BY SAM ROTHRAUFF)

4 lbs beef short ribs(bone in)
4 medium onions,coarsely chopped
3 lg carrots, sliced
2-10 1/2 oz. cans onion soup
2-10 1/2 oz. cans beef boullion/broth
1-10 1/2 oz can chicken broth
4-10 1/2 oz. cans of water
1 cup pearl barley
1 bay leaf
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp fresh ground pepper

Place all ingredients in deep soup pot. Bring to a boil.
Skim fat/scum off top with spoon.
Cover reduce heat,and simmer slowly for 2 hours or until
meat is tender.
Remove bay leaf and discard.
Adjust seasoning to taste(salt,pepper)
Shred beef off bones and discard bones.
Serve in soup bowls..Freeze remainder for later..:)