This beefy main dish is always a big hit with the men in our family. After simmering in a slow cooker, the steak takes on a robust taste, and the filling portions are just what we love.—Megan Rohlck, Vermillion, South Dakota
Brunswick Stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals.
All of the women in our family have made this dish. The nice thing about this recipe is that the filling is optional according to the mood of the cook. Some cooks use hard-cooked eggs, either sliced or chopped, instead of the raw egg. Others like to dip the beef roll in beaten egg before frying.
My family came to America from Germany in the late 1950's and brought with them many wonderful recipes like this one. This particular dish reminds me of my grandmother's kitchen and waiting for her delicious dinners.
On a vacation many years ago, my family stopped for lunch at a little cafe, the Game Keeper Cafe, in Butte, Montana. We ordered a Welsh dish—cornish pasties—and it was absolutely delicious. We couldn't resist asking to meet the cook. We asked for the recipe, and he was happy to share it with us.
I CAME ACROSS this recipe more than 40 years ago as a newlywed. It eventually became a standby in our family and our daughters' favorite recipe.
I still make this main dish for my husband and me in pared-down quantity. Our daughters make it for their families nowadays, and it's a favorite in their households too. —Mrs. Henry Sepanksi
Atlanta, New York
"WHEN WE were growing up, this was one of my brother's favorite dishes. We girls often thought Mother made this just for him, but she knew we enjoyed it, too! Since I'm the oldest, my brothers and sisters often 'come home' to my house, and I make baked steak for them."
I've been using this recipe since I was married in 1952. My husband let me know early on in our marriage that this dish was one of his favorites, so I still make it often. I think most men like it because of the hearty portions of meat and noodles.
Country Fried Steak is a favorite of field editor Betty Claycomb and her husband, Harold, who live in Alverton, Pennsylvania. "This down-home main dish is simple to make and so delicious!" Betty assures.
I received this recipe years ago and have put it to excellent use ever since. This beef and mushroom dish is such a hit with our family it's become a tradition for birthdays and Christmas.
— Janelle Lee, Appleton, Wisconsin