Meat's

Beef Rib Eye Roast with Red Wine Mushroom Sauce

• 1 3 lb. boneless beef rib eye Roast
• 3/4 ts Salt,divided
• 1/2 ts Pepper,divided
• 1/2 c Chopped onion
• 1/2 c Dry red wine
• 1 tb Cornstarch
• 1 cn (13 3/4 oz) single strength
  Beef broth
  
• 1 cn (4 oz) mushroom pieces and
  Stems, drained
  
• 1 tb Chopped parsley

About 1 1/2 hours before serving:Sprinkle roast
with 1/2 tsp. salt and 1/4 tsp. pepper. Place
boneless beef rib eye roast,fat side up,on rack
in open roasting pan.Insert meat thermometer so
bulb is centered in thickest part,but not resting
in fat.Do not add water.Do not cover. Roast in
350 degree oven to desired degree of doneness.
Allow 18 to 20 minutes for rare;20 to 22 minutes
for medium. About 15 minutes before serving,
remove roast when meat thermometer registers 135
degrees for rare;155 degrees for medium.Tent with
aluminum foil;allow roast to "stand" 15 minutes
in warm place before carving. Roast should
continue to rise about 5 degrees in temperature
to 140 degrees for rare,160 degrees for medium.
While roast is standing,remove rack from roasting
pan;skim fat.Add onions to pan drippings; place
roasting pan over medium high heat on top of
range. Cook onions,stirring occasionally,until
tender,about 3 minutes.Add wine;bring to boil;
cook about 3 minutes or until thickened. Combine
cornstarch and remaining,salt and pepper.
Gradually,add beef broth to cornstarch mixture,
stirring constantly;add to wine mixture in
roasting pan.Continue cooking.Stir in mushrooms
and parsley.Pour into serving container.Carve rib
eye roast into thin slices.Serve with Red Wine
and Mushroom Sauce.

Beef Steak and Gravy

• beef steak
• salt
• flour
• 2 cups milk
• 1 cup water

Pound beef steak with wooden mallet, salt and roll
in flour, then place in heavy cooker, along with
fat, and brown. Add about two more tablespoons of
flour, plus the milk and water. Stir until gravy
is thickened.