Beef Barley Stew, Italian Serves 4 Combine all ingredients except cheese in 4 qt. crock pot. Cover and simmer on low 8-10 hours. Mix well. Sprinkle cheese over top.  Cover. Cook on high about 5 min. Beef 1.5 lb stew meat, cubed Tomato 16 oz can Carrots 1.5 c slices Tomato Paste 6 oz can Celery 0.5 c sliced Barley 0.5 c Water 0.5 c Onion 0.25 c diced Salt Basil 1 tsp Thyme 0.5 tsp Pepper Cheese 0.75 c shredded (Mozzarella. or Cheddar.) Barley Stroganoff Stew Serves 4 Brown meat, onion and garlic in oil in 3-4 qt saucepan. Stir in remaining ingredients except mushrooms and sour cream. Bring to a boil. Cover; cook over low heat 1 hr and 15 min. Add mushrooms; continue cooking 15 min. Remove from heat. Stir in sour cream. Sprinkle w parsley. Variation: to prepare in crock pot, reduce water to .5 c, cook on low 7-8 hours. Stir in mushrooms. Cover and cook 15 min. Turn off heat, stir in sour cream Beef 1 lb cut in 1/4" strips Onion 0.5 c finely chopped Garlic 1 minced Stock 1 can beef Water 1 c Barley 0.5 c Ketchup 2 T Paprika 1 tsp Salt Pepper Mushrooms 2 c sliced Sour Cream 0.5 c Beef Serves 8 Blanch salt pork in 1 qt water for 5 min. Drain. Brown in 1T butter until crisp. Drain on paper towel. In more butter, brown beef, a few cubes at a time and put into a deep oven proof casserole. In same fat, sauté carrot, onion and shallots. When golden, drain off fat. Add 3T flour. Stir until brow. Do not burn. Add red wine. Bring to a boil, stirring constantly. Pour over meat in casserole. Add enough stock almost to cover. Add bay leaf, thyme, garlic, salt and pepper. Put into a very slow oven (250-300) to simmer gently 3-4 hours. Add wine or stock as needed. Brown small onions in 1T butter. Add .25 c stock. Cover and cook until just tender. Sauté mushroom caps in butter about 3 min. Set aside. When meat is tender, add onions and mushrooms. Mix gently. Cook 5 min more. Sprinkle w parsley. Salt Pork 0.5 lb, cubed Butter Beef 3 lb lean rump or top round Carrots 1 chopped Onion 1 chopped Shallot 2 chopped Flour 3 T Wine, Red 2 -3 c Burgundy Stock Bay Leaves 1 Thyme 0.5 tsp Garlic 1 clove, mashed Salt Pepper Onion 18 small white Mushrooms 12 caps Parsley Beef Pie, Italian Serves 6 Brown sausage and remove from pan. Coat beef w flour and brown in drippings. Remove. Sauté onion. Stir in meats, bouillon cube, chili sauce, oregano, basil and 3C water. Heat to boiling. Spoon into 3 qt dish. Stir in carrots, potatoes and beans. Cover and bake for 2.5 hours at 300. Skim off fat. Combine Bisquik, cheese and milk. Knead on floured board 30 seconds. Roll to 10" x 6". Cut into 8 3/4" strips. Weave over meat. Bake 20 min at 425. Sausage 0.5 lb sweet Beef 2 lb chuck cubed Flour Bouillon Cube 1 beef Chili Sauce 0.25 c Oregano 0.5 tsp Basil 0.25 tsp Carrots 8 sliced Potato 4 cut up Beans, Italian 10 oz pkg Bisquik 1.5 c Cheese, Cheddar 0.5 c grated Milk 0.5 c Beef Stroganoff Serves 4 Sear beef in 1T butter & 1 T olive oil for 30 sec -1 min per side. Remove from pan. Add 2T butter and sauté onion and garlic. Add mushrooms and cook till liquid evaporates. Add sherry or white wine and boil, stirring, 3 min. Add beef w juices, broth, sour cream and mustard. Heat without boiling. Garnish w chives or green onions and serve over noodles. Beef 1.5 lb strip steak, sliced Butter 3 T Olive Oil 1 T Onion 1 c, diced Garlic 2 cloves, minced Mushrooms 0.5 lb, sliced Mushrooms 0.5 lb Portobello, sliced Wine, Sherry 0.5 c (or use white wine) Stock 0.5 c beef Sour Cream 2 c Mustard 2 T Dijon