Ed's Barbecue
Southwestern Brisket
Leg of Lamb with Herbs
Steak Kebabs
Beef Stroganoff
Herbed Lamb in Wine Sauce

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  1. Dice onion finely.
  2. In a medium-sized bowl, mix together ketchup, Worcestershire sauce, chili powder, mustard and brown sugar until smooth.
  3. In a large saucepan, brown the onion in a little canola oil. Put the meat and stock together and then stir in the ketchup mixture until well-mixed.
  4. Cook over medium-low heat for 1½ hours. Goes good alone or on freshly toasted buns.

Serves 12.


  1. Preheat oven to 325° F.
  2. Sear beef, Browning on both sides. Place in 3-quart covered roasting pan and cover with sliced onions.
  3. Mix water with chili sauce, brown sugar, vinegar and Worcestershire sauce. Pour over onions and beef. Bake, covered, in oven for 2 to 2½ hours, or until meat is easily pierced with a fork. Cool and slice against the grain.
Best served with gravy.

Serves 4 to 6.


  1. In a small bowl, mix together wine, garlic, salt, pepper, paprika, basil and rosemary.
  2. Place lamb in a shallow glass baking dish. Pour marinade over lamb. Cover and refigerate at least four hours or overnight, turning once.
  3. Pour off marinade and reserve. Place lamb on rack or in shallow roasting pan. Rooast in 325° F oven for approximately 20-25 minutes per pound, or until meat thermometer registers 140°-145° F. Baste occasionally with marinade up until about the last 30 minutes of cooking time. Discard any remaining marinade. Remove lamb from oven, cover loosely and allow to sit 15-20 minutes before slicing.

Serves 10-12.


Also green onions, fennel, red onion, eggplant and summer squash would be appropriate.

  1. In a shallow flass dish, combine soy sauce, honey, ginger, garlic, lemon peel and red pepper flakes. Mix well. Add beef; stir to coat. Cover with plastic wrap and refrigerate for 1-2 hours, stirring occasionally.
  2. Preheat broiler. Remove beef from the marinade. Discard marinade. Using four 10-inch metal skewers, alternately thread beef, tomatoes, mushrroms and bell pepper. Place on broiler pan.
  3. Broil 2 inches from heat, turning 2-3 times until meat is medium-rare and vegetables are lightly browned, about 10 minutes. Place on serving plates and serve immediately.

Serves 4.


  1. Cut beef across the grain into 2 x ½-inch strips. Heat butter in skillet until bubbles appear; brown the meat. Remove beef strips with a slotted spoon and place in a well-greased casserole dish.
  2. In same skillet, sauté the onions and mushrooms until tender. Remove the vegetables with a slotted spoon and place on the beef strips in the casserole.
  3. Stir the glace-de-viande into the skillet and remove from heat. Blend beef stock and cornstarch until smooth; stir into the mixture in the skillet.
  4. Return to the heat and stir until sauce begins to boil. Add salt and pepper. Stir in yogurt, a little at a time, until well blended. Pour over beef and vegetables in the casserole. Cover and bake at 375° F for 30 minutes or until throughly heated.
Best served over noodles.

Serves 8.


  1. Cut lamb into 1-inch cubes. Heat oil in nonstick skillet; brown lamb cubes.
  2. Add onion, carrot, garlic, bay leaf, thyme and sage to the skillet. Cook and stir for one minute.
  3. Add wine and heat to the boiling point; reduce heat, cover skillet and simmer for about 1½ hours or until lamb is tender.

Serves 10.



for cooking:

  1. Wash and drain beef. Place in container or large bowl.
  2. To marinate, add onion rings and spices; cover with vinegar and water; refrigerate 4-6 days, turning meat once a day. Remove beef from marinade and pat dry with paper towels.
  3. Heat oil in skillet. Quickly brown beef on both sides; reduce heat. Salt meat and carefully add hot water to the pan. Cover and simmer 1½ hours; add extra water if needed. Remove beef to warm platter.
  4. To thicken gravy, blend cornstarch and cold water; stir into liquid in skillet and cook until smooth. Pour over beef or serve separately.

Serves 6.


  1. Cut bacon slices in half.
  2. Lay 3 pieces of bacon on each side of beef. Pin to tenderloin with toothpicks. Broil to desired doneness. Remove and discard bacon.
  3. Place tenderloin on heated serving platter. Slice tenderloin diagonally across grain into thin slices. Cover with hot Chateaubriand Sauce.

Serves 5.