Dress 10-12 quail. Roll in flour. Melt stick of butter in large skillet. Place quail in skillet, breast down. Brown thoroughly. Do not overcook. Place quail in Dutch oven. Salt lightly. Pour remaining butter and juice over birds. Bake 25-30 minutes at 350 degrees. Add 1 cup of good burgundy wine and canned mushrooms (optional). Cook until birds are tender, 15 minutes depending on size and number of birds.
Serve with wild rice.
1/2 cup wine vinegar
1/2 cup soy sauce
1/4 cup olive oil
3 tbsp Worcestershire sauce
Juice of 1/2 lemon
10-20 shakes onion salt
Crushed garlic clove (optional)
Mix all together. Marinate steak at least 3 hours.
2 lbs. round steak (bone in if you can get it), cut into strips
1/2 cup butter or margarine
1 and 1/2 yellow onions, sliced
12 oz fresh mushrooms, sliced, or 12 oz canned sliced mushrooms, drained
2 8 oz cans good tomato sauce
1 6 oz can good tomato paste
Basil, parsley, rosemary, salt, pepper
12 oz sour cream
Melt butter in large dutch oven or pot and brown meat and onions slowly. Add remaining ingredients except sour cream. Cover and cook slowly 2 or 3 hours, stirring occasionally. Remove from heat and let stand 5 minutes before adding sour cream. Mix well and serve hot over white rice.