Swiss Steak1/2 cup sifted flour3 teaspoons salt1/2 teaspoon pepper1 (2

Swiss Bliss1 tablespoon margarine1 (2 pound) chuck roast, cut 1-inch

Peachy Cola Beef Roast1 (5 to 6 pound) beef roast

Till We Meat AgainSource: The Accidental Gourmet by Sally Sondheim

Steak San Marco1 (2 pound) chuck steak, cut into serving

Barbecued Pot Roast1 (4 pound) beef roast2 tablespoons fatSalt and

Steak in a Bag1 cup egg bread crumbs1 (2 to

Traditional Beef Stroganoff1 (1 1/2 pound) lean sirloin steak4 tablespoons

Three-Way Beef Jerky2 pound flank steak, bottom round, or any

Teriyaki Pot Roast2 (3 to 4 pound) chuck or rump