Herb-crusted chuck roast

¼ cup dry breadcrumbs

2 tablespoons olive or vegetable oil

1 garlic clove, minced

1 teaspoon ground mustard

1 teaspoon dried savory

1 teaspoon pepper

½ teaspoon dried rosemary, crushed

1 boneless chuck eye or top blade roast (about 3 pounds)

sauce:

1 cup (8 oz) sour cream

3 tablespoon prepared horseradish

1 teaspoon lemon juice

¼ teaspoon salt

In a bowl, combine the first seven ingredients. Rub over entire roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 1-½ to 2 hours or until meat is tender and reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees) let stand 10 minutes before carving. Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast. Yield: 8 servings.

Old-fashioned Swiss steak

2 pounds round steak

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon pepper, divided

2 tablespoons vegetable oil

1 cup chopped onion

½ cup chopped green pepper

¼ cup soy sauce

½ teaspoon garlic salt

hot cooked noodles, optional

Cut steak into serving-size pieces. Combine flour, salt and ¼ teaspoon pepper; sprinkle over steak and pound into both sides, in a skillet over medium heat, brown steak on both sides in oil. Transfer to a greased 13 x 9 x 2-in baking dish; top with onion and green pepper. Drizzle with soy sauce; sprinkle with garlic salt and remaining pepper. Cover and bake at 325 degrees for 1-½ hours or until meat is tender. Serve over noodles if desired. Yield: 6-8 servings.

Sweet and spicy steak

3 bunches green onions with tops

1½-pound boneless sirloin steak, cut into ½-inch cubes

1 tablespoons vegetable oil

½ cup molasses

1 teaspoon salt

1 teaspoon cayenne pepper

hot cooked rice

Cut onions into 3-in. pieces; cut white portion in half lengthwise. Set aside. In a large skillet or wok, stir-fry beef in oil for 4-5 minutes. Add onions, molasses, salt and cayenne. Stir-fry for 5 minutes or until heated through. Serve over rice. Yield: 6 servings.

FOOD FACTS

• Want a nice evenly sliced brisket? Put the meat in the refrigerator after cooking to cool completely. Then slice diagonally across the grain. Serve cold or hot with your favorite sauce.

• A sprig of fresh dill adds fun flavor to beef stews.