This recipe is from A Treasury of Great Recipes by Vincent & Mary Price, and originally comes from Sardi’s Restaurant in New York. (I decided to link the Wikipedia entry since it gives much more history than the actual Sardi’s website does.)
London broil, which is served at all to few restaurants, is my favorite standby [...]

This fine little recipe is from the cool Cookbook for Young Moderns, published in 1956.
1. Turn on over and set at 325 (low moderate)
2. Drain and measure 1/2 cup juice from 1 lb can tomatoes
3. Let rest of juice and tomatoes stand until needed.
4. Mix well in a 1- 1/2 quart bowl the 1/2 cup [...]

This classic recipe is from My Best Meat Recipes, published in 1945.
Ingredients

Arm or blade pot-roast (beef) – 4 to 5 lbs.
Lard or drippings – 2 to 3 tbsp.
Carrots – 6 med.
Onions – 6 med.
Potatoes – 6 med.
Water – As needed
Salt – 3 tsp.
Pepper – 1/2 tsp.

Method
1. brown the pot-roast slowly in lard or drippings.
2. Season [...]

Curious name for a recipe!  This recipe is from the 1945 edition of My Best Meat Recipes.
Ingredients

1 lb Ground beef
1/2 c. Bread crumbs
1/4 c. Chopped onion
2 tbsp. Chopped green pepper
1 tsp. Salt
1 tsp. Paprika
1/2 c. Uncooked rice
1 small can Tomato soup
2 c. boiling water

Method
1. Combine ground beef, crumbs, onion, green pepper, salt and paprika.  Mix [...]

And for the second in the series of fast, basic, and easy “one-pot meals” from Outdoor Cookery, here is Cowboy’s Delight!
2 onions
6 potatoes
1 can corn beef
Cook together.
(Wow! Now that is a detailed recipe! Do you put whole onions & potatoes in? My guess is it would be finely diced onions [...]

And for the second in the series of fast, basic, and easy “one-pot meals” from Outdoor Cookery…
2 pounds round steak ground (aka ground round)
3 large onions
1 small bunch celery
5 carrots
1 box macaroni
Cook macaroni until tender, fry round steak and onions together, boil carrots. Mix together and add diced celery. Season to taste.

This recipe come from the “Come to our Barbecue” cookbook.
Wine-barbecued Steak

1/2 cup salad oil
1/2 cup Taylor N.Y.S. Burgundy or Claret
2 tablesp. grated onion
1 garlic clove, slashed
1-1/2 teasp. salt
1 teasp. Accent
few drops Tabasco
1 sirloin steak

Have steak cut 1 to 1-1/2 inches thick. Combine remaining ingredients for sauce; cover; chill several hours or overnight. At the barbecue, [...]