| COMPANY POT ROAST A rump roast baked in oven with wine, vegetables and sour cream - about 3 hours Back to Index |
| ITALIAN POT ROAST An eye of round roast cooked stove top with wine, vegetables and herbs - about 3 hours Back to Index |
| RIB ROAST WITH YORKSHIRE PUDDING A rib roast with thyme and gatlic served with Yorkshire Pudding - about 3 hours Back to Index |
| OVEN BROWNED RIB EYE ROAST A rib eye roast baked in oven with with vegetables. Serving sauce on side - about 3 hours Back to Index |
| SALT ENCRUSTED RIB EYE ROAST A small end rib eye encrusted in kosher salt - about 3 hours Back to Index |
| MEDITERRANEAN POT ROASTROAST Boneless bottom round rump with vegetables - about 3 hours Back to Index |
| HERBED RIB EYE ROAST A rib eye roast with garlic and rosemary - about 3 hours Back to Index |
| POT ROAST The classic boneless chuck pot roast - about 3 hours Back to Index |
| FRENCH STYLE ROAST A stove top roast full of vegetables and spices - about 3 hours Back to Index |
| PEPPER STEAK An easy cook, simply delicious meal. Enjoyed bt all. Back to Index |
| ROLLED STEAK A family favorite. From my Mother's recipe book Back to Index |
| TUSCAN STEAK A filet mignon for the grill. Oregano flavored. Very good. Back to Index |
| BEEF MEDALLIONS Some alcohol in the cooking, so requires flaming. Care is recommended. Back to Index |
| BEEF WELLINGTON A good meal. Uses puff pastry and pate. Sounds more difficult than it is. Back to Index |