Ingredients:
1 pound beef round steak, — cut into bite-sized pieces
2 tablespoons soy sauce — low sodium if preferred
1 bunch broccoli — cut into 1″ pieces and florettes separated
1 packet sweetener
1/4 cup oil — more or less
1/2 cup water

How to Prepare:
Toss cut round steak with soy sauce and let sit 15 minutes.
Heat oil over med/high heat and quickly stir fry beef.
Remove from pan. Add broccoli, water and swetener, cover and cook 5 minutes or until broccoli is just starting to turn tender, stiring occasionally.
Add beef back in and warm through before serving.

How to Prepare:
In a large bowl, mix beef with pork rinds, egg, wosteshire, salt and pepper. Divide into 4 and form into patties.
Fry for 4 minutes on each side to brown, then add the mushrooms and liquid. Reduce heat, cover and let simmer 15 minutes,turning patties after 10 minutes. If the liquid boils off, add another 1/4 cup water.
Add the cream and remaining salt and pepper.
Cover and simmer over very low heat an additional 10 minutes or longer – until patties are cooked through.
Turn patties to coat with sauce, then pour any remaining sauce and mushrooms over to serve.
Personal note: I find that a dash of nutmeg in the cream brings out the flavor better.

Ingredients:
4 lbs. chuck roast — (4 to 6)
3 pieces celery — minced
1 onion — minced, small/medium
1/3 cup soy sauce

How to Prepare:
Cut the chuck roast into 1-2 inch cubes, place in crock pot. Add minced onion and celery. Pour soy sauce over meat. Cover. Cook on high for 1 hour, then turn heat down to low and cook for 11 hours. Shread cooked meat with a fork. This recipe is supposed to be for sandwiches, but it is just as tasty by itself!
Important — leave the fat on the roast while cooking, discard while shredding the meat. This helps to keep the meat tender.

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Ingredients:
1 1/2 pounds chicken — or beef cut into stir fry strips
4 tablespoons butter — divided
1/2 onion — sliced thin
1 clove garlic — finely chopped
1/2 cup water
1 chicken bouillon cubes — or 2
1 pint sour cream — 1 medium container (pint?)
dash mustard
pepper
dill seed — optional

How to Prepare:
In skillet melt 2 tablespoons butter and add onion and garlic (and sliced fresh mushrooms or canned if you like) .
Brown on low heat (not to burn garlic) and cook until onion is caramelized. Remove from pan and set aside.
In same skillet add 2 tablespoons butter and meat strips. Add pepper and dill seed.
Cook until well browned and butter has cooked away. Then add 1-2 boullion cubes (beef or chicken) and 1/2 cup water.
Continue cooking until moisture has gone and beef/chicken is coated nicely.
Turn heat to low and add sour cream, 1 small squirt regular mustard. Add onions and garlic (and mushrooms if used) Stir well and heat through without boiling.

Ingredients:
1 teaspoon safflower oil
7 ounces sirloin steak — boneless, bite size pieces
2 large mushrooms — sliced vertically
1 pinch salt and pepper
(optional)

How to Prepare:
Add oil to heated non-stick skillet (for electric skillet, set at 425F). Place steak in the skillet with mushrooms and cook until done. Season with salt and pepper if
desired.

How to Prepare:
Heat non-stick skillet (if electric set to 360 F). Add oil to heated skillet. Cut steak into bite-size cubes: place in skillet with mushrooms and lemon juice. Cook steak until done to taste. Season with salt and pepper if desired and serve hot. (Makes 1 serving)
Serving suggestion: Dip steak in Benihana Magic Mustard Sauce.

How to Prepare:
1.Melt butter over medium heat
2.Slice or dice onions and pork
3.Sautee in pan with garlic until meat is lightly browned
4.Deglaze pan by pouring in chicken broth and cook on high heat until liquid is reduced by 50%
5.Add cream and reduce to desired thickness
6.Add cracked pepper to taste.

Ingredients:
1 pound ground beef
1 egg
4 ounces bleu cheese — crumbled
2 tablespoons vinegar — malt – a must!
2 tablespoons white vinegar
4 tablespoons sour cream
pepper

How to Prepare:
This will generate a lot of smoke so turn on the fans, open the kitchen windows, disconnect the smoke alarm, etc.
First, we’ll make the blue cheese sauce. Combine the sour cream, a little pepper, and the vinegars into a bowl. Beat until mixed well. Then, when smooth, mix in the blue cheese. Return to the fridge while we make the burgers.
Mix the egg into the ground beef and form patties. Heat a skillet until SMOKIN hot (Cast iron is best here). Sprinkle a liberal amount of pepper into the bottom. Then drop on the hamburger patties.
Blacken the burgers – they should be dark and crusty on the outside while still a touch pink in the middle.
Now spoon the sauce onto the burgers and enjoy.

How to Prepare:
Brown the minced beef in one pan. In another large pan, fry the garlic in the olive oil.
Then add the beef, the chopped tomatoes, the tomato paste, the V8 juice, the water, the chopped mushrooms and the spices. Bring to the boil and simmer for an hour.
Make the revolution rolls from the recipe room for the buns. (I add a little carbolite bake
mix to them for a better texture).
Spoon the sauce onto the rolls and add some shredded cheese and top with another roll.