Brown meat
Fill pan to 1/2 full of water
Add salt and pepper
Worcestershire sauce
ketchup
maggie’s sauce
cook potatoes in pan until tender, then add veggies.
Add corn starch (2-3 T mixed with cold water)

Place shoulder roast in deep roaster.

Salt and pepper both sides. Add lots of chunked onions, hot banana peppers (not juice), 5-6 bay leaves, then cover with water.

Bake at 325 until tender. Shred on cookie sheet while still warm. Place in container with juice on it.

Brown meat, then cook until tender in 1/2 pan of water with salt, pepper, parsley flakes, onion, and either Worcestershire sauce or two beef cubes. Add noodles to broth and cook to desired tenderness.

1 beef shank
fresh parsley
salt and pepper
1 onion
celery centers
tube noodles

Slit shank and brown before cooking.
In 2/3 pan of water, cool beef shank, parsley, celery, and salt and pepper. Cook until meat is tender. Cut up meat and remove bone.
Add meat back to broth. Boil noodles in broth.

Sirloin tip sliced paper thin

Marinade:
1/4 c oil
clove garlic
salt/pepper
1 tsp ground ginger

Brown meat and marinade lightly.

Add:
3 large green peppers
2 large onions
1/4 c soy sauce
salt/pepper
beef bouillon
several quarts of water (until covered)
pea pods

simmer everything together until desired tenderness. Thicken with corn starch.

Marinade:
1/4 c oil
4 tsp sugar
2 tsp corn starch
4 tsp soy sauce
wine
(We usually double the marinade.)

Coat beef to marinate and refrigerate.

Sauce:
2 tsp sugar
1 T corn st
1 T soy sauce
3 T ketchup
1 1/2 tsp Worcestershire sauce
(We usually triple the sauce.)

Green peppers, onions, tomatoes.

Brown meat on low until tender with marinade. Simmer 30 minutes, add green pepper and onion until a little soft. Add sauce and tomatoes and heat until warm. Serve over rice.