Thanksgiving Beef Recipes

Normally I wouldn't think of having beef for Thanksgiving, but it might be a good idea to break with tradition and go with something different. I think I'll make a Buffalo roast this year. Buffalo is much leaner than beef and has more protein. With any of these recipes you can substitute buffalo or venison for beef. Give it a try!

Montana Beef Supper: 2 tbsp shortening; 2 lbs round steak, cut in 1 inch cubes; 2 lg onions, chopped; 1 cup water; 6 large potatoes, thinly sliced; 1 can cream of mushroom soup; 1 cup sour cream; 1 1/4 cups milk; 1 tsp salt; 1/4 tsp pepper; 1 cup shredded cheddar cheese; 1 1/4 cups crushed corn flakes. Directions: Melt shortening in a large skillet. Brown meat and cook onions until tender. Add water and heat until boiling. Reduce heat and simmer for 30 minutes. Heat oven to 350 degrees. Pour meat mixture into a 9x13 pan. Arrange potato slices on meat. Stir soup, sour cream, milk, salt and pepper together. Pour over potatoes. Mix cheese and cereal together and sprinkle over the to[. Bake for 1 1/2 hours or until meat and potatoes are tender.

German Roast Beef with Gingersnap Gravy: Marinade: 1 tbsp brown sugar; 3 cups water; 1 onion, chopped; 1/2 cup vinegar; 3/4 tsp salt; 2 cloves garlic; 1 whole peppercorn; 1 bay leaf, 1 (4 - 5 lb) sirloin tip roast. Directions: In a bowl, mix the marinade ingredients thoroughly. Place roast in a sealable bag and pour in marinade. Store in refrigerator at least 24 hours, turning occasionally. Remove meat and reserve marinade. Dry roast with paper towels and brown well on all sides in a greased, heavy dutch oven. Strain marinade and add 2 cups to the dutch oven, cover tightly and place in a 325 degree oven if using cast iron or 350 degree oven if using a lighter kettle. Cook for 2 to 3 hours or until tender. Remove meat from pan and let set while making Gingersnap Gravy: 2 cups roast beef juice; 5 gingersnaps. Directions: If juice has cooked down add enough marinade or water to measure 2 cups, then add the gingersnaps and stir until they soften and thicken sauce. Serve with sliced roast.

Boiled Beef Dinner: 2 stalks celery, chopped; 1 bay leaf; 6 whole cloves; 2 cloves garlic; 1 small onion, sliced; 3 quarts water; 2 tbsp vinegar; 2 tbsp salt; 4 lbs beef brisket or rump roast. Directions: In a large kettle, combine all ingredients except beef and bring to a boil. Reduce heat and simmer for 30 minutes. Add beef and simmer for 4 hours or until tender. Remove bay leaf. Make your favorite dumpling recipe, place them on top of mixture and steam until done. (If using a crockpot, add celery mixture to crockpot and cook on high for 5 to 6 hours or until tender.)

Montana Swiss Steak: 1 (3/4 lb) round steak; oil; 2 cups canned tomatoes; 1 medium onion, thinly sliced; 1 green bell pepper sliced in strips; 2 bay leaves; salt and pepper to taste. Directions: Preheat oven to 325 degrees. Cut steak into 4 serving size pieces. In a heavy skillet heat oil and add steak to brown. Place meat in a casserole dish, reserving pan drippings. In a bowl, combine remaining ingredients and pour mixture over meat. Using meat drippings in skillet, make a thick flour gravy, seasoning to taste. Pour gravy over contents of casserole dish and bake for 1 hour or until meat is tender. Remove bay leaves before serving.