Lubys Cafeteria Beef Stew Recipes

Steps:

• In large bowl, sprinkle meat with flour and toss to coat evenly.
• Add onions, salt, and pepper and toss to coat evenly.
• Heat oil in large saucepan or Dutch oven over medium-low heat.
• Add meat and cook, stirring 2 or 3 times, 15 minutes or until beef begins to brown.
• Add broth and bring to a boil.
• Reduce heat, cover, and simmer 20 minutes.
• Add carrots and continue simmering 5 minutes.
• Add potatoes and continue simmering 10 minutes.
• Add onions and continue simmering 10 minutes.
• In small bowl, whisk together flour and water until flour is completely dissolved and mixture is smooth.
• Gradually add to stew, stirring constantly.
• Continue cooking uncovered 5 minutes or until meat is tender.
• Stir in browning sauce.

Steps:

• Soak liver in cold salted water for 15 to 20 minutes.
• In 10-inch skillet, melt butter over medium heat.
• Add onion and cook, stirring occasionally, until tender and lightly browned.
• Sprinkle with salt.
• Keep warm.
• In a shallow bowl, whisk together milk and eggs until well blended.
• Place bread crumbs in separate shallow bowl.
• Rinse liver under cool running water.
• Pat dry with paper towels.
• Dip into milk mixture, then into bread crumbs, coating evenly.
• Heat oil in large skillet over medium heat.
• Add liver and cook 2 to 3 minutes on each side or until cooked through.
• Top with onions.

Steps:

• Cook macaroni according to package directions.
• Heat oven to 350ºF.
• In a large bowl, mix dry milk, flour, and butter.
• Gradually add boiling water, beating constantly.
• Add 1 1/2 of the cheese and continue beating until smooth and creamy.
• Stir in macaroni, 1 cup of the remaining cheese, and salt.
• Transfer to lightly greased 2-qt baking dish.
• Cover with foil.
• Bake 25 minutes.
• Remove foil.
• Sprinkle with remaining 1/2 cup cheese.
• Continue baking 1 minute or until cheese melts.

Steps:

• Preheat the oven to 225 degrees F.
• In a roasting pan with a cover, place the meat. Cover and bake in the preheated oven for 3-1/2 hours or until tender.
• Remove from the oven. Increase the oven temperature to 350 degrees F.
• In a small bowl, mix the brown sugar and mustard. Spread the mixture over the meat. Bake uncovered for 15 minutes.
• In a large saucepan, boil the potatoes in enough water to cover for 8 to 10 minutes or until tender. Drain.
• In a bowl, whisk together the sour cream, butter/margarine, horseradish, salt, and white pepper.
• Pour the mixture over the potatoes. Using a rubber scraper, mix gently to coat evenly. Serve with the meat.

Steps:

• Preheat oven to 250°F.
• For ribs, remove and discard excess fat.
• Arrange in baking pan large enough to hold in a single layer.
• Sprinkle with seasoned salt.
• Bake 2 hours or until ribs are cooked through and meat is tender.
• Brush with honey and continue baking 5 minutes.
• For sauce: beat peaches in medium saucepan with an electric mixer at high speed for 5 minutes or until fairly smooth.
• In custard cup or small bowl, add about 2 teaspoons of the vinegar to ginger, stirring to form a paste.
• Continue adding vinegar, a small amount at a time, stirring constantly until mixture is smooth.
• Add to peaches.
• Add brown sugar, ketchup, soy sauce, garlic powder, and salt.
• Cook over medium heat, stirring occasionally, just until mixture simmers.
• Serve with ribs.