>and seasoning in a shallow bowl.
Coat beef
rge Zip-loc bag. Add beef and shake to coat. Heat
Place the beef stew meat, onion, and ale in a large saucepan.
cup of lukewarm water and the flour. Blend the ingredients
b>pie dish.
For the pie filling, place the beef, garlic, thyme, peppercorns and ale
rying pan and add the ground beef. Gently break
crust pie shell you can or use what the recipe calls
br>Stir in the ground beef and break up any large pieces
about 10 minutes. Add beef; cook and stir until browned on all
b>and set aside.
Heat skillet until almost smoking, brown the beef
Arrange corned beef slices in pie shell.
Beat together remaining ingredients and pour over beef.
Bake at 375\u00b0 for 40 minutes or until firm.
Brown beef and onion; drain well. Stir in flour, salt and garlic salt.
Heat oven to 375\u00b0.
Brown ground beef and onion; drain.
Stir in barbecue sauce.
Lay one pie crust on bottom of ungreased pizza pan.
Top with ground beef mixture.
Lay sliced cheese over this. Top with ground beef mixture.
Lay sliced cheese over this.
Top with pie crust.
Seal edges and sprinkle with sesame seed.
Bake at 375\u00b0 for 20 to 25 minutes or until brown.
Let stand 5 minutes before serving.
Brown ground beef and onions together; drain off fat.
Add beef gravy and stir through until warm.
Transfer to 9\" pie plate and cover with pie crust; brush crust with milk.
Bake at 425F until crust is golden brown.
killet over medium heat. Add beef and saute for about 5 minutes
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
arge skillet brown the ground beef and Italian sausages with dried chili
t; cover with water and add 1 teaspoon salt
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside. Spoon meat mixture into precooked pie shell. Sprinkle with tomatoes. Bake at 425\u00b0 for 20 to 25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted. Serves 6.
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.