Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of flour and the salt.
Shake until the meat is evenly coated.
In a heavy skillet or Dutch oven, heat oil; add the meat strips and brown slowly, stirring often.
Add the onion, garlic, Coca-Cola and 1/4 cup of water; mix well.
Cover andsimmer for 30 to 45 minutes or until the meat is fork tender.
In a bowl, mix the 2 tb of flour with the 1/2 cup of water until smooth.
Stir into the meat along with the Worcestershire sauce and the undrained mushrooms.
Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.)
Stir in the sour cream and heat gently just until the gravy simmers.
Sprinkle with parsley and serve over mashed potatoes, noodles or rice.
Season meat with Worcestershire sauce, paprika, MSG powder, salt and pepper.
Rub this seasoning into the meat.
In a large, heavy pan, such as the bottom section of a roaster, pour a layer of rock salt (can be ice cream rock salt) until the bottom surface of the container is completely covered.
Lightly dampen the rock salt with water until the salt is just moist.
Place the prime rib onto the salt in a standing rib position.
Then cover the prime rib completely with rock salt and again repeat the procedure of dampening all of the salt very lightly with water.
Without a cover for the roaster, place the meat, covered with salt, into a preheated oven at 500 degrees.
Allow the prime rib to roast for 12 minutes per pound.
When cooking time is completed, remove the roast from the oven.
The rock salt will be extremely hard and must be carefully broken away from the prime rib.
This can be done with a wooden mallet by gently striking the surface of the salt, creating cracks.
Pull the salt sections away from the meat and brush any remaining salt particles from the roast.
This process which does not impart a salt flavor to the meat, traps the vital flavor juices and insures the very minimum of shrinkage.
1 quart mashed potatoes (use your favorite recipe)
8 tablespoons grated cheddar cheese
4 tablespoons shredded parmesan cheese
Directions:
Make your favorite mashed potatoes and keep them warm.
Grate the cheese and pre-heat the oven to 400 degrees F.
In a hot skillet, add the vegetable oil, then brown the meat with the garlic, shallots and onions.
When browned and the vegetables are tender, add the salt, pepper and flour.
Cook for 3-4 minutes over medium heat, stirring often.
Add the tomato paste, beef or chicken broth and cook until the mixture becomes thick and creamy. (If you like a thinner sauce just add a little more broth).
Now add the peas, (Other vegetable combinations if you like) and parsley.
Taste the mixture and add more salt and pepper if you like.
Place in a casserole dish and top evenly with the warm mashed potatoes and grated cheese.
