3 pounds of round steak
1 oz. butter
2 Tablespoons of oil
10 small onions (about l" in diameter)
2 oz. bacon
1 Bay leaf
½ pound of mushrooms
1 Clove of garlic
1 Teaspoon of sugar
2 Tablespoons of Flour
1 Cup of red wine
2-3 cups of water
2 Beef stock cubes
Salt and Pepper
Trim any fat from the meat and cut into large cubes. Cut bacon into pieces. Peal onions and leave them whole. Heat butter and oil in a large shallow pan. Add about ½ pound of steak at a time to brown . Brown well on all sides and remove from the pan. Repeat until all of the steak is browned. When all the met is browned, remove from the pan. Add the onions and cook until lightly browned. Add sugar, crushed garlic , bacon, and mushrooms. Cook slowly, stirring occasionally until the bacon is crisp. Remove the pan from the heat, stir in the flour and return the pan to the heat. Stir until flour is lightly browned. Do not allow flour to burn. Gradually add wine and stir until sauce boils and thickens. Cooking can now be completed in a dutch oven on top of the stove, in a casserole in the oven, or in your crockpot. If using a casserole, put in meat and wine sauce, add 2 cups of water and crumble stock cubes into the water. Add bay leaf. If cooking in a dutch oven on the top of a stove add an extra cup of water to allow for evaporation. Cover, cook gently on top of range or in a moderately slow oven for 2-4 hours. Add the mushroom mixture. Stir slightly to combine and continue to cook for 30 minutes . Taste and then add salt and pepper. If cooking in advance, add mushrooms, onions, and bacon when re-heating. This should be served with steamed rice, a salad, and good crusty bread.
Variations: 1 large onion will do cut in quarters to brown. Since I can’t eat mushrooms, I don’t add them to the dish. I serve these separately. You can use stew meat in place of the round steak or get an arm roast that is on sale and cube the meat from that. Be creative! --Betty Anne Dockery
Dough:
2 Cups Sifted Flour
2 tsp. Baking Powder
1tsp. Salt
1/2 Cups Shortening
2/3 Cups of Milk
Filling:
8 Small Apples
2/3 Cup Sugar
1/2 tsp. Cinnamon
2 Tbsp. Butter
Sauce:
3/4 Cup Sugar
1/3 Cup Butter
Dash of Nutmeg
1 tsp. Cinnamon
1 Cup Hot Water
Sift flour and add the baking powder and salt. Sift again. Cut in the shortening until mixture looks like meal. Add milk. Work into a dough. Roll the dough 1/8 inch think . Cut into 7 pieces. (Lazy old Betty Anne just divides the dough into 7 balls and rolls into rounds) Peel apples and place them on the dough. Fill with the cinnamon and sugar mixture and dot with the butter. Fold the dough over these to make dumplinngs. Place in a retangular glass or metal pan. Combine the sugar , butter, nutmeg, cinnamon , and water. Pour into the pan with the dumplings. Bake at 400 for about 30 minutes or until apples are tender. This receipe has been in the family for a long time. It came from a Great Grandmother on the Lindley side of the family. The original receipe called for the apples to be peeled and cored and the cinnamon and sugar mixture put in the center. The dough was then put up around the apples and the sauce poured over to bake. Somewhere along the way, the apples became peeled and sliced. My family likes lots of sauce so I make 1 and 1/2 times the receipe. It's yummy anyway its made.