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| Buffalo / Potatoe Casserole 1 (4 pound) Buffalo Sirloin Tip roast, cubed 5 potatoes - peeled and cubed 1 red onion, sliced 1 green bell pepper, chopped 1 1/2 pounds sliced fresh mushrooms 1 (16 ounce) bottle red wine and vinegar salad dressing Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium high heat, saute the cubed meat until well browned on all sides. Place meat in a 10x15 inch baking dish. Next, place the potatoes, onion, green bell pepper and mushrooms over the meat. Top with the salad dressing and cover with foil. Bake at 350 degrees F (175 degrees C) for 1 hour, or until potatoes are tender. |
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| Italian Buffalo Pot Roast 3 1/2 pounds boneless chuck roast 2 tablespoons vegetable oil 1 (15 ounce) can stewed tomatoes 1 (15 ounce) jar pizza sauce 1/2 cup grated Parmesan cheese 4 teaspoons Worcestershire sauce 2 cloves garlic, minced 2 teaspoons salt 2 teaspoons dried oregano 1/2 teaspoon ground black pepper 1/2 pound fresh mushrooms, sliced 3 tablespoons cornstarch 3 tablespoons water 12 ounces noodles Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil. In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour. Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly. Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer. Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce. |
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| Barbecue Shredded Buffalo 1 - 3 pound boneless buffalo chuck roast 1 1/2 cups ketchup 1/4 cup brown sugar 1/4 cup red wine vinegar 2 tablespoons Dijon-style mustard 2 tablespoons Worcestershire sauce 1 teaspoon liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder In a large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours. Remove chuck roast from slow cooker, shred with fork, and return to the slow cooker. Stir meat to evenly coat with sauce |
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| Prime Rib Recipe 1 4lb. Roast 4 cloves garlic, finely sliced Salt and freshly ground pepper 1/2 cup white wine 3 cups beef stock Preheat oven to 400 degrees. Allow meat to warm to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a knife, poke small holes in the meat and insert the garlic into them. Coat roast with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice meat and pour on some of the sauce. |
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