Harrington Cookbook

Ingredients 2 lbs. beef chunks in 1-1/2" cubes 3 Tbsp. salad oil 1/4 cup flour 2 cups beef broth 1 cup red wine 1 16-oz can whole tomatoes, crushed 2 garlic cloves, crushed salt to taste thyme to taste pepper to taste 1 bay leaf 2 onions, chopped 1 cup carrots 3 cups peeled rutabaga 3 medium Potatoes 2 stalks Celery 1 small bag green beans, or 3/4 lbs. fresh Directions 1. Brown meat in large pot. Remove all but 2 Tbsp. drippings. 2. Return meat to pot and sprinkle with flour. Over med. heat, toss beef to coat on all sides. 3. Stir in broth, scraping bottom of pan. 4. Add wine, tomatoes, garlic, salt, thyme, pepper, and bay leaf. 5. Reduce heat to low, and cover. Simmer 2 hrs., stirring occasionally. 6. Add chosen vegetables and cook until tender, add last the vegetables that take very little time to cook. [crock pot instructions: 1 cup broth, 1/2 cup wine. Brown as usual, add flour, broth and scrape; then transfer to crockpot...

Mix: 1 lb ground beef 1 egg  2/3 c. bread crumbs 1/2 green pepper or chile small onion - chopped 1 t salt 1/2 c. tomato juice pepper Shape into 4 loaves. Sprinkle with 2 T flour . Brown on each side in an iron skillet. Remove and pour off fat. Put 2 sliced onions and chopped parsley . Pour 2 c. chicken or beef broth . Cover and simmer about 30 minutes. Pour drippings over the top of loaves.

Ingredients 2lbs beef flank steak, fat trimmed 1/2 cup soy sauce 1/4 cup olive oil 1/4 cup firmly packed brown sugar 1/4 minced green onions 3 Tbsp sesame seeds 2 cloves garlic, peeled and crushed 1/2 tsp pepper 1/2 tsp ground ginger Directions 1. Rinse flank steak and pat dry. In a 1-gallon zip-lock plastic bag or a large bowl, mix soy sauce, olive oil, brown sugar, sesame seeds, garlic, pepper, and ginger. Add steak, seal bag, or cover bowl tightly, and chill, turning meat occasionally, at least 4 hours or up to 2 days. 2. Lift steak from marinade and let drain briefly. Place meat on grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3-4 secs.); close lid on grill. Cook steak, turning occasionally to brown evenly, until medium-rare (still pink in the center, cut to test), 9-12 mins. 3. Transfer steak to a platter and let stand 10 mins. Cut meat across the grain into thin, slanting slices. Serves 6.

Ingredients : 1 lb. ground beef 1 egg 2/3 cup bread crumbs, or stuffing 1/2 green pepper, or chili small onion, chopped 1 tsp. salt pepper to taste 1/2 cup tomato juice 2 sliced onions 1/2 cup parsley 4 bouillion cubes 2 cups boiling water Directions : 1. Mix top ingredients and shape into 4 loaves. Sprinkle with 2 Tbsp flour. 2. Heat in iron skillet. Brown on each side. 3. Remove and pour off fat. 4. In skillet, put 2 sliced onions and chopped parsley. 5. Dissolve 4 bouillion cubes in 2 cups boiling water. Pour over loaves. 6. Cover and simmer for about 30 mins. Pour drippings over tops of loaves.

Ingredients 1/4 cup oil 2 onions, chopped 1 lb. round steak sliced very thin 1 can tomato soup 1 can mushroom soup 1/2 tsp woschestershire sauce salt to taste 1 can water 1/2 pt. sour cream (add just before serving) Directions 1. In the 1/4 cup oil slowly cook 2 onions and steak. 2. Add the tomato soup, the mushroom soup, the worchestershire, and 1 can water. Salt to taste. 3. Simmer for 45 mins to an hour, stirring often. Add more water if needed. 4. Just before serving add 1/2 pt. sour cream. 5. Serve over cooked rice.