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Show Family Weekly Cookbook ¢ MELANIE DE PROFT,Foc: ! Beef Bravado—hearty beef, olives, and mushrooms nestled in a rich tomato sauce—a stew-with-a-difference. Beef Bravado menu planned around hect bravado Ibs. pot roast of beef, cut in 1;- to 2- in. cubes tablespoon seasoned salt cup cooking oil tablespoons butter or margarine cloves garlic, crushed in a garlic press cup chopped onion cup thinly sliced celery cup flour 8-oz. cans tomato sauce cups lemon-lime carbonated beverage beef bouillon cube tablespoons snipped parsley tablespoon brown sugar teaspoon marjoram teaspoon thyme Y, teaspoon black pepper 2 tablespoons butter or margarine 1 lb. mushrooms, cut in quarters 1. Sprinkle meat on all sides with seasoned salt. 2. Heat oil and 2 tablespoons butter or margarine in a large skillet. Add meat and brown well on all sides. 3. Add garlic, onion, and celery to fat in skillet; cook about 3 min., stirring occasionally. 4. Blendin the flour, then stir in the next eight Family Weekly, April 19, 1964 ingredients. Cover and bring to boiling; reduce heat and simmer 244 hrs., or until meat is tender. Remove excess fat. 5. About 15 min. before end of cooking period, heat 2 tablespoons butter or margarine in a skillet. Add the mushrooms and cook until just tender; stir occasionally. 6. Mix mushroomsinto meat mixture, turn onto a heated platter, and garnish with pitted ripe green olives. 6 to 8 servings Hot Mayonnaise Sauce cup mayonnaise cup dairy sour cream Few grains salt Few grains cayenne Y, teaspoon lemon juice Using a whisk beater, beat ingredients together in a saucepan. Set over low heat until heated through, stirring occasionally. Serve on cooked broccoli spears. About 4% cup sauce (Continued on page 10) |