lended.
Pour slowly the beef/broth mixture over into the
Reduce the beef stock by boiling down to
risp.
Meanwhile, cut the beef into 2-3 inch cubes
PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender.
ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper.
Cover and cook 15 minute or until vegetables are tender.
Use leftover or ready-cooked pot roast (in the meat case) to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese.
Slice the beef as thinly as possible, across
arge resealable plastic bag. Refrigerate 30 minute to marinate. Meanwhile, cook bacon
il to hot pan with beef or lamb. Season meat with
ven at 450 for 15 minute.
Add a little water
ine and cook out 1 minute then stir in stock and
Cut beef tips into bit size pieces.<
ix well.
Add the beef and vegetables, cover and turn
Toss beef in bowl with soy sauce and sherry. Cover and marinate for 30 minute.
Prepare vegetables. Set aside.
Heat oil in wok or wide frying pan over low heat. Add garlic and saute over high heat.
Add drained beef (reserve marinade). Stir-fry until meat is cooked.
Add onions, celery, broccoli and mushrooms. Cover and steam about 5 minute.
Mix marinade with cornstarch and pour into pan. heat to boiling. Cook for a few seconds until thickened. Turn into serving dishl Garnish with the tomato if you like. Serve at once.
uts and cook for 2 minute more.
add the meat
In large nonstick skillet heat oil over medium-high heat. Cook Simply Potatoes Shredded Hash Browns according to package directions.
Meanwhile, cook bacon, ground beef and onion in 12-inch nonstick skillet until meat is browned. Drain grease. Add cabbage, beef broth, apple juice and salt.
Reduce heat to low. Cover; cook until cabbage is tender. Stir in cooked hash browns.
ust grill the strips of beef as is.
In a
Cover potatoes and carrots with water.
Add onion and black pepper.
Cook until carrots and potatoes are tender, about 20 minutes.
Add beef with gravy and bouillon.
Heat through.
Thicken with cornstarch mixed with a little water.
Serve with hot biscuits.
Cut beef crosswise (against the grain) into
PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 minute to marinate. Remove steak from bag; discard bag and marinade.
PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
GRILL kabobs 15 minute or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.
nd let stand for about 30 minute.
Pour half the bouillon
ac & cheese --.
Cook ground beef until browned, do not drain