Recipe: Beef Recipes and Ideas from 389 Ways To Use California Ripe Olives, 1970's

BEEF
From the recipe booklet: 389 Ways To Use California Ripe Olives by The California Olive Industry, 1976


109. Add a California accent to ragout with pitted ripe olives. It's part of California history!

110. Stir pitted ripe olives into Beef Burgundy.

111. Add pizzazz to Beef Stroganoff with pitted ripe olives.

112. Serve Goulash with pitted ripe olive halves.

113. GOLD RUSH STEW

2 pounds beef chuck, cut in 1 inch cubes
2 tablespoons cooking oil
1 clove garlic, minced
1 1/2 teaspoons salt
2 teaspoons chili powder
1/8 teaspoon ground black pepper
1 (16 ounce) can tomatoes, cut up
6 medium carrots, pared and cut in 2-inch pieces
12 small boiling onions, peeled
1 cup pilled California ripe olives
2 tablespoons cornstarch
1/2 cup cold water

Brown beef cubes in hot oil. Stir in garlic, salt, chili powder, and pepper. Add tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours or till meat is almost tender. Stir in carrots, onions, and olives. Cover and simmer 30 minutes more or till carrots are tender.

Combine cornstarch and cold water; stir into stew mixture. Cook and stir till mixture thickens. Makes 6 to 8 servings.

114. Serve beef short ribs with pitted ripe olives.

115. Roll up flank steak with ripe olive-studded stuffing and secure with string, then roast. Wait 10 minutes and slice thin.

116. Sprinkle ripe olive slices atop Pepper Steak.

117. Trim broiled minute steaks with pitted ripe olive wedges just before serving.

118. Mix chopped or sliced ripe olives with softened butter or a Bearnaise Sauce for topping grilled steaks.

119. RAVIOLI CASSEROLE

1/2 pound beef round steak, cut in 1/4-inch strips
2 tablespoons butter or margarine
1 beef bouillon cube
3/4 cup water
1 (10 ounce) package frozen cut green beans
1 teaspoon all-purpose flour
1/4 cup cold water
2 cans (15 ounce) beef ravioli in sauce
3/4 cup pilled California ripe olives
1/4 cup grated Parmesan cheese

In medium skillet, brown beef in butter or margarine. Add bouillon cube and the 3/4 cup water. Bring to boiling; reduce heat. Cover and simmer 20 minutes. Add green beans and simmer 5 minutes more.

Combine flour and the 1/4 cup cold water; add to skillet mixture. Cook and stir till thickened and bubbly. Remove from heat.

Fold in ravioli and olives. Turn into 11x7x2-inch baking dish; sprinkle with Parmesan. Bake, covered, in 375 degree F oven for 30 minutes. Uncover and bake 15 minutes more. Makes 6 servings.

120. RIPE OLIVE SWISS STEAK
Start with 3 pounds 1 1/4-inch top round. After flouring and browning the meat, transfer to a shallow baking dish. Blend together sauteed onion (about 1/2 cup or to taste) and garlic (to taste), one (8 ounce) can tomato sauce, 1 cup pitted ripe olives, 1/3 cup olive liquid, 3/4 teaspoon chili powder, and 1/4 teaspoon dried oregano, crushed; pour over meat. Cover and bake in 350 degree F oven for 2 1/2 hours or till meat is tender. Makes 6 to 8 servings.

121. Serve Steak Diane with ripe olive wedges.

122. Add pitted ripe olives to a pot roast gravy.

123. Toss ripe olive slices into Sukiyaki while stir-frying.

124. Stir pitted ripe olives into corned beef and cabbage. It's the California version.

125. Skewer pitted ripe olives, small whole onions and green pepper squares along with marinated beef cubes before broiling.

126. Put class into Crockpot Stews with ripe olive wedges. The olives stay crisp!