2 to 5 minutes. Add beef cubes; cook and stir until
edium-high heat. Carefully add beef brisket and brown the meat
mins.
Stir the beef back into the pan and
br>Stir in tomatoes and beef stock and heat to a
ven on high heat. Cook beef, in batches, for 3 mins
il over medium heat. Sprinkle beef with flour then brown in
GOULASH:
In a large heavy
killet on high heat. Cook beef in 2 batches, stirring, for
Preheat oven to 400\u00b0F.
Heat 1 tbsp oil in a large Dutch oven. Working in batches, brown beef. Set aside. Add olives, garlic, tomato paste, bacon and onion. Cook for 2 mins over medium heat. Return meat to pan. Add red wine, chopped tomatoes and rosemary. Transfer to oven and cook, covered, for 1 hour.
Meanwhile, heat remaining oil in a large frying pan, add zucchini, peppers and eggplant. Saute for 5-8 mins, until cooked through. Season.
Add sauteed vegetables to goulash. Serve with tagliatelle, if desired.
Cook ground beef; drain grease.
Add all other ingredients, but cheese.
Simmer until chili is well blended.
Add cheese; simmer until cheese is melted and blended.
Serve over chips. Garnish with shredded lettuce, green onions and tomatoes.
Serve hot.
May double or triple for large crowds.
Heat butter in a large saucepan. Sear meat for 8 mins, until browned. Add tomato paste, onions and garlic. Cook for 2 mins. Add wine and bring to a boil. Simmer for 3 mins. Add 3 cups water and bring to a boil. Add bay leaves and sugar. Season. Cook over low heat for 2 hours. Season.
Meanwhile, cook pasta in boiling salted water until al dente. Serve with beef goulash.
Place ground beef in a 2-quart ovenware casserole.
Cover. Cook in microwave about 7 to 8 minutes.
During cooking, stir twice to break up meat.
Combine water, tomato sauce, soup mix and salt.
Mix well.
Pour over dish halfway around after 5 minutes. After 10 minutes, stir.
Cook another 5 to 6 minutes or until noodles are tender.
Total cooking time: 20 minutes.
Recipe yields: 4 to 6 servings.
In a large pot, brown the ground beef with onion and garlic; drain any fat.
Add in all remaining ingredients except Parmesan cheese,wine,and pasta and simmer for 3 hours or more.
1 hour before serving add uncooked pasta
1/2 an hour before serving add red wine.
Serve with grated Parmesan cheese.
over medium heat, brown ground beef with onion, till there is
In large pot, cook egg noodles in boiling salted water until al dente, drain and set noodles aside.
In the empty pot, heat olive oil and saute onion, garlic, red pepper flakes, and celery until onion is translucent.
Add ground beef, parsley, oregano, paprika, garlic powder, salt, & pepper. Cook until meat is almost done (don't drain), then add peas & carrots and beef gravy.
Cook until beef is done, then taste and adjust seasonings according to your preference.
Toss cooked egg noodles in and coat well.
Serve hot.
Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
Add paprika and blend well. Add meat, green pepper, salt, and water.
Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
Add more water if desired, although mixture should not be overly soupy when finished cooking.
Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).
urns. Place the oil and beef in the inner pot. Using
Heat drippings in a 2-quart casserole with microwave for 20 to 30 seconds.
Add onions, potatoes and paprika.
Cover and cook 3 minutes.
Add meat, Worcestershire sauce, catsup, dry mustard, salt and pepper.
Cover and cook 3 minutes.
Add a small amount of the water to cornstarch, stirring until cornstarch dissolves.
Add cornstarch mixture and remaining water to casserole.
Cover and cook 12 to 14 minutes.
Recipe yields 4 servings.
eat. Heat remaining oil; add beef and cook until browned. Return
Cut beef into bite-sized cubes.