Potpie's version sounds so good! I make this dish with fewer steps, but it indeed takes more than an hour. It's basically pot roast (but without the carrots and potatoes), using a chuck roast, as mentioned before, and salt, pepper, and onions essential. Brown the meat first, and add other seasonings such as herbs or vinegar if you like, but it is good to keep it simple. Use a little water or beef broth as the liquid for braising. I'll have to try that thyme or sherry wine next time as something to add in. One thing I personally always love to add during the last few minutes of cooking time is sliced mushrooms! I used to always start with a chuck roast, but I have also cut it up first before cooking, like stew meat, and that works fine. It might cook a little faster. Bring to a boil, then lower heat and simmer gently, covered, for about 1 1/2 - 2 hours. Oh, by the way, I have used round steak instead of chuck, and it is also delicious in beef and noodles. Sorry this recipe is not exact. I've used different amounts of meat; it always seems fine, and this traditionally was a way to stretch a meal. Maybe 2-3 pounds beef to one pound of noodles would be good. Mushrooms kind of fill in with that same texture. I use store bought noodles and cook separately in salted water. You can butter the noodles for extra richness, and maybe add a little chopped Italian parsley to them. After the meat is done, shred or cut it up and combine it with the cooking liquid, noodles, and extra beef stock if needed. Done!

This is Ina Garten's method (The Barefoot Contessa) and if I could get it right, anybody can. FILET OF BEEF Serves 8 to 10 1 whole filet of beef (4 to 5 pounds), trimmed and tied 2 tablespoons unsalted butter, room temperature 1 tablespoon salt 1 tablespoon coarsely ground pepper 1. Heat oven to 500. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands. Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare. 2. Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly. Serve with Gorgonzola Sauce. Gorgonzola Sauce Copyright, 2001, Barefoot Contessa Parties!, All rights reserved Prep Time: 10 minutes Cook Time: 50 minutes Yield: 3 cups 4 cups heavy cream 3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce") 3 tablespoons freshly grated Parmesan 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons minced fresh parsley Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Good ol' spag bol! I don't use a recipe, but I just toss in the meat, garlic, parsley, chopped onion, tomato paste, basil, sometimes some grated carrot, a dash of red wine if I have any, chopped mushrooms ditto. I use the same sauce for lasagne. Good ol' Cottage Pie (Shepherd's Pie using beef instead of lamb). I like the topping to be strips of mashed potato alternating with strips of mashed sweet potato. I like my Barbecue Meatloaf (and so do many other people!) Barbecue Meatloaf 500g minced beef 500g sausage mince 1 cup breadcrumbs 2 onions, diced 1 tablespoon curry powder 1/2 cup water salt and pepper to taste 1 tablespoon parsley, chopped 1 egg, beaten 1 garlic clove, crushed (optional) 1/2 cup milk Combine all meatloaf ingredients and mix until well combined. Shape into a loaf and put into greased baking pan. Bake 30 minutes at 180C. Sauce: 1 onion, chopped very fine (optional) 1/4 cup water 1/2 cup tomato sauce 1/4 cup dry red wine or beef stock 1/4 cup Worcestershire sauce 2 tablespoons vinegar 1 teaspoon instant coffee 1/4 cup brown sugar 30g butter 2 teaspoons lemon juice Saute onions until golden and add all other ingredients. Bring slowly to the boil, lower heat and simmer about 5 minutes. After loaf has cooked for 30 minutes, pour the sauce over the meat, return to oven and bake 45 minutes more, basting often. The sauce goes well with ribs or chicken. Battered Meatballs with Sweet Chilli Sauce Batter: 1/2 cup plain flour 1 egg 1/2 cup soda water Sift flour, gradually stir in combined egg and soda water, beat until smooth. Cover, leave for 30 minutes. Meatballs: 400g minced beef 3 teaspoons brown sugar 1 tablespoon soy sauce 1 teaspoon grated fresh ginger 1 tablespoon plain flour 2 teaspoons white vinegar 1/2 cup walnuts, finely chopped plain flour, extra oil for deep frying Combine meat, sugar, sauce, ginger, flour, vinegar and nuts, mix well. Shape 2 teaspoons of the mixture into balls, toss in extra flour, shake off excess flour. Dip in batter and deep fry in hot oil until browned and cooked through. Drain. Sweet Chilli Sauce: 1 tablespoon soy sauce 1 tablespoon white vinegar 1/2 teaspoon grated lemon rind 1/4 cup brown sugar 1/2 cup water 1 small red chilli, finely chopped Combine soy sauce, vinegar, lemon rind, sugar and water in a saucepan, stir over heat without boiling until sugar has dissolved. Bring to the boil, simmer, uncovered, for 3 minutes. Stir in chilli. Serve with battered meatballs. Rissoles BASIC MIXTURE: 600g minced beef 1 cup fresh breadcrumbs 1 onion, chopped 1 egg, beaten seasoning to taste Mix all ingredients together, shape into small patties, and fry until done. Basil and Parmesan Rissoles: Add to Basic Mixture: 2 tablespoons tomato paste 1 teaspoon minced garlic 1 teaspoon dried basil 2 tablespoons grated parmesan cheese Curry Rissoles: Add to Basic Mixture: 1/3 cup fruit chutney 2 teaspoons curry powder Mexican Rissoles: Add to Basic Mixture 1/3 cup taco sauce 1/3 cup drained red kidney beans 1 teaspoon chilli powder Roll patties in extra breadcrumbs and fry as usual. Oriental Rissoles: Add to Basic Mixture: 1 tablespoon soy sauce 1 teaspoon minced garlic 1 teaspoon ginger 1/2 teaspoon 5-spice powder Stroganoff Meatballs 700g beef mince 2 tablespoons plain flour 2 tablespoons olive oil 1 onion, halved, thinly sliced 2 garlic cloves, crushed 3 teaspoons ground paprika 200g button mushrooms, halved 1 1/2 tablespoons tomato paste 2 teaspoons Dijon mustard 1/3 cup white wine 1/2 cup beef stock 3/4 cup sour cream 1/4 cup flat-leaf parsley leaves, roughly chopped cooked fettucine pasta, to serve Roll tablespoons of mince into balls. Sprinkle flour on a plate and season with salt and pepper. Roll meatballs in flour to coat, shaking off excess. Heat 1 tablespoon oil in a large, non-stick frypan over medium heat. Cook meatballs, in batches, turning often, for 2-3 minutes or until golden. Transfer to a plate. Add remaining 1 tablespoon oil to pan and heat over medium heat. Add onion and cook, stirring, for 2 minutes or until soft. Add garlic, paprika and mushrooms. Cook for 3 minutes or until mushrooms are tender. Combine tomato paste, mustard, wine and stock in a jug. Stir into mushroom mixture. Return meatballs to pan. Simmer, uncovered, for 5 minutes or until meatballs are cooked through. Stir in sour cream and parsley. Season with salt and pepper. Spoon stroganoff over pasta and serve.

Thank you so much! I am going to try that recipe and see how it goes. We are looking for the perfect rub we make at home!