Outback Steak Seasoning

Mom’s copy of the original

Sprinkle thick sirloin pieces with onion salt, garlic salt, and cayenne pepper. Use some Tex Joy if you have some. The meat can be soaked in about 1 c up of water mixed with 1/2 packet Au jus

Swiss Steak

We grew up with this on Sundays. It was Heather’s and Dad’s favorite
It was inspired by Grandma Jo’s Swiss Steak.

2-3 pounds thick steak cut in 3-4 oz. pieces
1 large can whole tomatoes
1 pkg. Onion soup mix
1/2 pkg. Lawrey’s spaghetti sauce packet
1 onion
3-4 stalks celery
small handful of parsley
1 zucchini
5-6 small carrots
Place all ingredients in blender, except soup mix and steak. Add soup mix after it is blended and stir through tomato mixture.. Coat steak in flour, pepper and salt mixture
And pound into meat with meat pounder. Fry steak pieces in oil until brown and crispy on both sides. Place in Dutch oven or large rectangular glass pan; pour sauce over meat so it is covered with sauce and place foil or lid on dish and cook at 250 degrees for 3 hours. This is great served with cheesy Mormon potatoes.

Mom's Meat Loaf

This is a favorite family recipe that we as kids loved growing up. The bacon on top was always the best part! Grandma Vera Jean’s piquant sauce gives it the finishing flavor.

2 lbs ground beef (you can substitute 1/2 lb. with Farmer John’s traditional sausage)
1 egg
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Basil
1/4 c. ketchup
2 tbsp. Mustard
1 1/2 c. soft breadcrumbs
1/4 of an onion grated
1-2 cloves of garlic grated or pressed
2 tsp. of beef bullion or au jus packet.
1 c. boiling water
1 c. cheese (combination of Swiss and cheddar or cheddar only)

topped with Bacon and piquant sauce 1/2 c. ketchup, 1 Tbsp. Mustard, 1/2 tsp. nutmeg, 2 tbsp brown sugar (mix well with fork)



Dissolve beef bullion in boiling water, add bread crumbs, ketchup, mustard and egg, stir until soaked. Add all other ingredients saving beef for last. (Mom likes to mix meatloaf using hands, if you can stand it. You can also use a masher.) Smooth evenly into a regular sized loaf pan. Pour piquant sauce over top, poke several fork holes in the meatloaf. Place bacon on top (however many pieces fit). Bake at 350 for an hour making sure meat is cooked through to the center.

Meatloaf tastes great with Mormon Potatoes!

Beef Barley Soup

This is a hearty and delicious soup that Mom created based on a soup at Mimi’s Cafe. One day when she was at work she called Katie and had her make the entire soup while she was at home and sick, (she was only 12) Ever since then Katie loves making soup!


1-1/2 lbs. Beef strips (like stir fry style) cut up into small pieces
1 Lg. can whole tomatoes, pureed in blender
1 clove fresh garlic
Few pinches of fresh parsley
1/4 green or red pepper
1 onion cut in pieces or chopped
1/2 bunch celery cut up or chopped
4-5 carrots cut up
2-3 potatoes cubed
zucchini cut up
1 tsp. Sweet basil
1/2 tsp. Oregano
2-3 flowerettes of broccoli (chopped)
1/2 to 1 tsp black pepper
1 tsp. Lawrys
Dash of clove
3 Tbsp. Red or white wine
3 Fresh tomatoes diced
1/4 c. sugar
1/2 c. barley
3 lg. cans of water (use can from tomatoes)
1 pkg. Brown gravy mix
1 pkg. Au jus mix
1 pkg. Lipton onion soup mix
1/2 c peas or fresh green beans
1/2 c. corn (if desired)

In a blender puree can tomatoes, fresh garlic, parsley and red pepper. Place in large stockpot or crock pot along with all ingredients except for potatoes and peas (because they don’t need to cook very long). Bring to a boil. Simmer on low heat 4-5 hours or higher heat for 2 hours. If using a crock-pot simmer on high for 3 hours and then on low for 3 hours or until ready to serve. Add potatoes and peas at the last 30 min. if using stove (if using crock pot you may have to put them in an hour before serving)

The slower the soup is cooked the more tender the meat and richer the flavor.