Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747- 1471, ext. 1282, or email her at shaffer@vindy.com.

Junior Women’s League of Canfield’s “SIMPLE PLEASURES”

Barbecued Steak

By Debra Suffolk

Sirloin or round steak (family size)

1tablespoon shortening

1-2tablespoons flour

Salt and pepper to taste

Sauce:

1/2cup chopped onions

3tablespoons brown sugar

1/2glove of garlic, minced

1can condensed tomato soup

1/2cup chopped celery

2teaspoons prepared mustard

1tablespoon vinegar

Sprinkle steak liberally with pepper and salt, and coat with flour. Pound thoroughly. Lightly brown onion, celery and garlic in shortening. Push to one side, then brown steak. Combine remaining ingredients. Add to steak and onion mixture; cover. Cook in a 350 degree oven or in an electric fry pan on low until tender, about 1 to 2 hours until meat pulls apart easily.

Note: Save any leftover meat and sauce to use as a base for a wonderful vegetable soup. Add frozen or fresh vegetables and water or broth to achieve soup texture.

Beef stroganoff

By sandy roseman

11/2pounds beef top round steak

2tablespoons vegetable oil

1/3cup finely chopped onion

14 ounce can sliced mushrooms, undrained

2beef bouillon cubes

3/4cup hot water

1/8teaspoon black pepper

4teaspoons flour

1/4cup cold water

1/2cup sour cream

1tablespoon flour

21/2cups hot cooked noodles

Cut meat into bite sized pieces. Heat oil in a heavy skillet or Dutch oven over moderately high heat. Add meat and brown pieces lightly. Remove meat, and add onion and cook until tender. Reduce heat to low. Add meat, mushrooms, bouillon cubes, the 3/4 cup hot water and pepper. Cover and cook 50 to 60 minutes until meat is fork tender. Remove meat from skillet. Blend together the 4 teaspoons flour and the 1/4 cup cold water; stir into drippings in skillet and cook over moderate heat until thickened. Stir together sour cream and 1 tablespoon flour. Gradually add about 1/2 cup of the gravy mixture to the sour cream, then add this mixture to the rest of the gravy. Cook and stir constantly over low heat until sauce just starts to bubble. Add meat and heat; do not boil.

HOW TO ORDER

Order Junior Women’s League of Canfield’s “Simple Pleasures” by calling Diane Smythe at 330-503-8202. The cost of $15 includes shipping.SClB