Meat's

CLASSIC BEEF STROGANOFF

• 1 lb beef tenderloin or sirloin steak,
  about 1/2 inch thick
  
• 2 tbs butter
• 1/2 lb mushrooms, sliced
• 1 med onion, minced
• 1 can beef broth
• 2 tbs catsup
• 1 sm clove garlic, minced
• 1 tsp salt
• 3 tbs flour
• 1 c sour cream
• 3 to 4 cups hot cooked noodles

Cut meat across the grain into 1/2 inch strips,
about 1 1/2 inches long.
Melt butter in large skillet. Add mushrooms and
onion; cook and stir until
onion is tender, then remove from skillet. In
same skillet, cook meat until
light brown. Reserving 1/3 c of the broth, stir
in remaining broth, the
catsup, garlic and salt. Cover; simmer 15
minutes. Blend reserved broth and
flour; stir into meat mixture. Add mushrooms
and onion. Heat to boiling,
stirring constantly. Boil and stir 1 minute.
Reduce heat. Stir in sour cream; heat.

Serve over noodles.

COLEMAN PRIME RIB ROAST

Ingredients

• 4-5 pound Coleman Natural Prime Rib Roast
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 3 tablespoons rosemary leaves
• 4 garlic cloves, minced
• 1 teaspoon black pepper

Preparation:
Place the roast in a shallow roasting pan and
allow it to "rest" out of the refrigerator for
30 minutes. Preheat oven to 450 degrees F.
Combine the remaining ingredients. Rub the meat
surface with olive oil mixture. Place the roast
in a preheated oven for 15 minutes or until the
roast begins to brown. This will sear the roast
and seal the juices. Reduce the heat to 350
degrees F and continue cooking for 15-18 minutes
per pound for a boneless roast or 26-32 minutes
per pound for a bone-in roast. A meat
thermometer is desirable to test the degree of
doneness. Remove the roast when the thermometer
reads 5 degrees below the desired doneness.
Remove from the oven and allow meat to rest for 10
minutes before carving.
Makes: approximately 8-12 six-ounce cooked
portions

Prepartion Time: 40 minutes

Cooking Time:
Bone-In Roast: 2 hours; Boneless Roast:
1 1/4 hours