Quick Beef Casserole

1. In skillet, brown ground beef and drain off fat.
2. Add rest of ingredients. Mix well.
Cover and cook over medium heat until boiling.
Reduce to low heat and simmer for 35 minutes.
Serve hot. Serves 8.

Sesame Beef Stir-Fry

5 tablespoons dark soy sauce
8 tablespoons Canola Oil or Vegetable Oil
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon red pepper flakes
1 pound flank steak, cut into thin strips
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 green pepper, thinly sliced
1 bunch broccoli, cut into flowerets
1 (8 ounce) can sliced water chestnuts
3 tablespoons sesame seeds, toasted
Steamed rice as an accompaniment

1. Whisk together soy sauce, 4 tablespoons oil, honey, mustard
and red pepper flakes, in a medium bowl. Add steak and toss.
Marinate, covered at room temperature for 15 minutes.
2. Heat 2 tablespoons oil over moderately high heat, in a wok
or heavy skillet. Heat until hot, but not smoking. Saute garlic,
ginger, onion, bell peppers and broccoli, stirring, 5-7 minutes.
Transfer mixture to another bowl.
3. Heat 2 tablespoons oil in wok over high heat until hot, but
not smoking. Saute steak, stirring about 2 minutes.
4. Stir in sauteed vegetables, water chestnuts and sesame seeds
until heated through.
5. Serve over steamed rice with additional soy sauce.
Makes 4 servings.

Beef Lasagna

1 (16 ounce) package lasagna noodles
1 pound lean ground beef
salt and pepper to taste
1 (16 ounce) jar spaghetti sauce
1 clove garlic, minced
1/2 pound shredded mozzarella cheese
1/2 pound shredded Cheddar cheese
1 pint ricotta cheese

1. Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C). In a large skillet
over medium-high heat, brown beef and season with salt and pepper;
drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
3. In a medium bowl, combine mozzarella, Cheddar and ricotta; stir
well. In 9x13 inch pan, alternate layers of noodles, meat mixture
and cheese mixture until pan is filled.
4. Bake in preheated oven for 30 minutes, or until cheese is
melted and bubbly. Makes 1-9x13 inch pan (8 servings).

Sirloin Tips and Mushrooms

3 tablespoons olive oil
3 cloves garlic, minced
1 1/2 pounds beef sirloin
1 (16 ounce) can mushrooms, with liquid
1 (8 ounce) can tomato sauce
salt and freshly ground pepper, to taste
3/4 cup red wine

1. Cut beef into cubes. In a large skillet over medium/high heat,
heat the olive oil and brown beef cubes with the garlic.
2. Add mushrooms with liquid, tomato sauce, salt, pepper and red wine.
Cook for 30 minutes or until beef cubes are tender. Add a little more
wine while cooking if desired. Makes 6 servings.

Tasty Beef Meat Pie

1 pound ground beef
1 onion, chopped
1 (10.75 ounce) can condensed vegetable beef soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup
3 potatoes, peeled and cubed
4 carrots, sliced
1/4 teaspoon salt
1/8 teaspoon black pepper
1 recipe pastry for a 9 inch double crust pie

Preheat oven to 350 degrees F (175 degrees C.)
In a large skillet, cook the ground beef and chopped onion until
meat is no longer pink. Remove from heat and drain off excess fat.
Stir in the vegetable beef and cream of mushroom soups, the
potatoes and carrots. Season with salt and pepper. Divide filling
between 2 - 9 inch pie plates. Roll pastry to fit the top of each
pie. Cover each pie and cut slits in top to allow steam to escape.
Bake in the preheated oven for 45 to 50 minutes, or until golden
brown. Let stand on a wire rack for 15 minutes before serving.
Yields: 12 servings.