Ingredients:
500 g (1 lb.) lasagna noodles

MEAT SAUCE :
1 onion, chopped
500 g (1 lb.)ground beef
2-3 cups tomato sauce
salt, pepper
1 tsp. oregano
½ tsp. allspice

WHITE SAUCE:
3 cups italian béchamel sauce (white sauce)
400 g (0.9 lb) cheddar cheese, shredded

Preparation:

1. Cook lasagna noodles. Drain and rinse.
2. For meat sauce: Brown onions and ground beef in skillet, drain off fat. Season with salt, pepper, oregano and allspice. Add tomato sauce, simmer for 10 minutes.
3. Stir together béchamel sauce and 300 g (10 oz) cheddar cheese.
4. Layer noodles, meat sauce, béchamel sauce in a lasagna pan. Repeat. Top with layer of lasagna and remaining béchamel sauce. Sprinkle with remaining cheddar cheese.
5. Bake at 175 C (350 F) for 30 to 40 minutes.

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Ingredients:
700 g (1.5 lb) cooked beef, cubed
2 hard boiled eggs, sliced
100 g (3.5 oz) green olives
2 medium onions, finely chopped
1 pickled red pepper
3 pickled cucumbers
1 thick slice ham, cubed
several basil leaves
1 tsp chopped parsley
1 clove garlic, minced
1 tsp mustard
oil, vinegar, pepper, salt

Preparation:

1. Cut cucumbers, olives and pickled pepper. Put it all in a salad bowl together with beef, ham and onions.
2. In a small bowl mix parsley, garlic, mustard, pepper, salt, oil and vinegar. Pour over beef and vegetables and mix.
3. On top put eggs and basil leaves.

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Ingredients:
400 g (1 lb) puff-pastry
800 g (1.75 lb) beef steak
200 g (7 oz) liver paté
8 slices bacon
2 small black truffles, cut into sticks
1 egg
2 Tbs brandy
1 Tbs butter
pepper, salt

Preparation:

1. Thaw puff-pastry.
2. Sprinkle beef with brandy, season with salt and fry it a little bit. Wrap it with bacon and bind with a string. Place it in the tray, put in preheated oven (200 C, 392 F) and roast for 10 minutes. Take it out of the oven, take off string and bacon and let it cool.
3. Pierce beef at an angle with a sharp pointed knife at random. Stuff the truffles into all the incisions and gaps you have made with the knife. Spread liver paté over beef.
4. Roll out the pastry, put beef in the middle, smear ends with egg, cover with other end of pastry and seal it.
5. Bake in the oven until golden.

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Ingredients:
1 kg (2 lbs) potatoes, quartered
50 g (1.7 oz) grated Cheddar
pinch nutmeg, salt
750 g (1 1/2 lb) beef, minced
1 onion, chopped
2 cups mixed vegetables
salt , pepper
8 tbs butter
1/2 cup beef broth
1 tsp Worcestershire sauce
salt, pepper

Preparation:

1. Pre-heat oven to 180°C (350°F).
2. Bring large pot of water to a boil, cook potatoes until tender, about 20 minutes; drain. Add 4 tbs butter, cheddar, nutmeg and salt to potatoes and mash until smooth.
3. Dice the onion and vegetables. Heat remaining 4 tbs butter in a large saucepan and add the onion and vegetables. Fry for 5-8 minutes stirring occasionally until the onion is lighlty browned.
4. Add the minced beef and fry for a further 10 minutes, stirring and breaking up the mince. Add worcesterchire sauce and beef broth and cook, uncovered, over low heat for 10 minutes.
5. Spread meat mixture in a square casserole, spread mashed potatoes over top and bake 35-45 minutes until until potatoes are golden brown and pie is bubbling.

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Ingredients:
1 kg (2 lb) roasting cut of meat
100 g (3 ½ oz) vegetable oil
broth
salt, pepper

Preparation:

1. Preheat the oven to 190 C (375 F).
2. Wash the roast beef, pat dry and season with salt and pepper. Place it, fat side down, on a rack in the roasting pan.
3. Heat oil in a roasting pan. Quickly brown the meat on a stovetop. Pour hot oil over it. Put it in the preheated oven. Beef roast cooking time is 20 minutes for each one inch of meat. Baste the meat often with chicken broth.
4. Let the roast stand for at least 15 minutes before carving.

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Cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting.

About twenty minutes before serving the meal, place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat. While heating, prepare the pudding.

Place in a bowl
2 1/2 cups of milk
2 eggs.

Beat to mix thoroughly and then add
1 1/2 teaspoons of salt,
2 teaspoon of pepper,
1 teaspoon of grated onion,
2 1/2 cups of flour,
2 level tablespoons of baking powder.

Beat to remove the lumps and then pour into hot, well-greased baking pan about three-quarters of an inch deep. Bake in a hot oven for twenty minutes, basting three times with the drippings from the roast.

Add the flour to the pan in which the meat was roasted. Brown well and add three cups of cold water, salt and pepper to taste. Bring to the boiling point and cook for a few minutes, then serve.

Some people like English horseradish sauce with the roast meat. And they serve the gravy over the pudding.

Place in a saucepan.
1/2 cup of water,
1/2 cup of white vinegar,
5 tablespoons of cornstarch.

Stir to dissolve the starch and then bring to a boil and cook for five minutes. Add

1/2 cup of sour cream,
1 1/2 teaspoons of salt,
1 teaspoon of white pepper,
1 small glass of grated horseradish.

Heat, stirring frequently, to the boiling point.

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Ingredients:
60 g (2 oz) butter
1 pound top sirloin or tenderloin, cut into 1-inch wide by 2 1/2-inch long strips
salt, pepper
2 tomatoes, peeled and diced
1 large onion, chopped
200 g (7 oz) mushrooms, sliced
lemon juice
1 tsp. mustard
2 pickled cucumbers, diced
1/8 l (1/2 cup) sour cream at room temperature (to prevent curdling)

Preparation:

1. Melt oil and butter in pan. Add beef to pan. When beef is browned, season with salt and papper and remove it from the pan.
2. Add tomatoes, onion and mushrooms and sauté until done. Add lemon juice, mustard and cucumbers and simmer for five more minutes. Add sour cream; do not let it come to a simmer or boil or the sour cream will curdle.
3. Add browned beef.
4. Serve over cooked egg noodles, rice or baked potatoes.

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Ingredients:
1 lb. stew meat
1/2 Tbsp. shortening
1/4 tsp. basil leaves
1/4 tsp. thyme
1 or 2 Tbsp. Worcestershire sauce
1 small onion, chopped
3 cups water
salt, pepper
2 tsp. flour
1 (12oz) pkg noodles

Preparation:

1. Cut beef into 1 to 2 inch chunks. Brown on all sides in shortening. Add the remaining ingredients except flour and noodles. Cover and let simmer for 1 1/2 to 2 hours until meat is tender.
2. Add noodles. Let cook 20 to 30 minutes.
3. In a small bowl, mix together the flour and a small amount of cold water to form a paste, and pour into skillet. Cook until thick.

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Ingredients:
1 lb beef
1 quart water
salt
lemon peel
1 sprig parsley

Preparation:

1. Cut one pound of fleshy beef in dice, or thin slices, simmer for a short time without water, to extract the juices.
2. Then add, by degrees, one quart of water, a little salt, a piece of lemon peel, and a sprig of parsley, are the only necessary seasonings; if the broth is required to be stronger put less water.

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Ingredients:
Minced cold roast or boiled beef.
One-quarter as much potato.
Gravy enough to moisten meat and potato, in which an onion has been stewed and strained out.
Season also with catsup.
Pepper and salt to taste, and a pinch of marjoram.
Beaten egg to bind the whole, and one or two more beaten in a separate bowl.
Powdered cracker-crumbs.

Preparation:

1. Mash the potatoes, while hot, very smooth, or, if cold mashed potato be used, be careful that no lumps remain in it.
2. Mix in the meat, gravy, and one raw egg, season, and form into the desired shape.
3. Dip each croquette in beaten egg, then roll in the cracker-crumbs, and fry quickly to a light brown. Drain carefully, and lay upon a hot dish.

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