Better than A-1 Steak Marinade

We used to use this steak marinade recipe all the time. I didn't remember where we got it from. So today I was scouring the internet and found it again on some random recipe site. It is really good. Hope you like!

2 pounds steak of your choice

1/3 cup vegetable oil

1/2 cup soy sauce

2 tbsp. dark brown sugar

1/4 cup Worcestershire sauce

4 medium garlic cloves, minced or pressed

2 tbsp. minced onions, any type

1-1/2 tsp. ground black pepper

Whisk together ingredients in medium bowl. Place marinade and steak in a gallon sized ziplock bag. Press out as much air as possible and seal bag. Refrigerate 60 to 90 minutes, flipping bag halfway through to ensure that steaks marinate evenly. Drain off excess marinade prior to cooking. Can be used for grilling, stir frying, or sauteeing recipes.

Beef and Barley Soup

A savory vegetable soup simmered with braised beef and pearl barley.

1 Tbsp. olive oil
1 1/2 lbs stew meat cut into 1-inch (or smaller cubes)
4 cups beef broth
1 cup water
1 onion, chopped
3 stalks celery
3 carrots, sliced
1 tsp dried oregano
1/4 tsp ground black pepper
2 cloves garlic, minced
1/2 cup pearl barley
1 bay leaf
10 oz. frozen green beans
1 can (14.5 oz) diced tomatoes
10 oz frozen green peas

1. In a large pot, over medium-high heat, warm the olive oil. Add be3f cubes and cook for about 8 minutes; stirring occasionally until browned on all sides.

2. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.

3. Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.

4. Serve.

This recipe goes great with a nice crusty piece of bread!

Quick French Dip Sandwiches

This is a simple version of a classic! Instead of cooking a beef roast for hours to get perfect au jus and tender meat go the quick route. This allows you to have a delicious result in minutes instead of hours!

1 lb. thin sliced roast beef (available at the deli counter)
2 cans beef Consomme' (located with the soups)
3 green onions sliced
8 oz. package sliced Swiss cheese
1 package of sub sandwich buns, or any other sandwich roll

Mix the Beef Consomme' and green onions in a saucepan to make au jus and heat over medium heat until hot.

Place the buns in a toaster or oven and toast until golden brown. Place the cheese on one side of the bun and put the beef on the other side of the bun and place it under the broiler until cheese is melted and beef is warmed. Divide the au jus into individual dipping bowls and serve!