bout 1 tablespoon oil. Add beef cubes, a few at a
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.
BEEF AND CARROT STEW:
Toss the
Melt butter or margarine in 9 x 13 baking dish.
Alternate layers of sliced potatoes and onions.
Add can of canned beef and stock, crumpled up.
Add cream of mushroom soup and cream celery soup, mixed together.
Pour over potatoes.
Salt and pepper to taste.
Cover with aluminum foil.
Bake about 1 hour at 325\u00b0 to 350\u00b0 or until tender.
Remove foil.
Turn oven up higher and bake for another 15 to 20 minutes.
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
Boil beef and pork neckbones in a large pot until tender or meat falls off the bone.
Remove the bones.
Add tomatoes, frozen mixed vegetable soup mix and white potatoes.
Let cook until vegetables and potatoes are done.
Serve with cornbread or crackers.
In Dutch oven, heat the oil over medium heat until hot.
Add beef and garlic, half at a time, and brown.
Stir occasionally. Pour off drippings.
Season beef with thyme, salt and pepper.
Add broth and wine to beef and bring to a boil.
Reduce heat to low. Cover tightly and simmer 1 1/2 hours or until tender.
he onions, garlic, rosemary, and thyme and saute until the onions are
rge Zip-loc bag. Add beef and shake to coat. Heat
5\u00b0F.
Tie the beef with kitchen string at 1
b>and slice the vegetables into even sized pieces.
Cut the beef
Rinse the corned beef and put it into a large
ucepan over high heat. Sear beef, in batches, for 2-3
Combine the beef, soy sauce and half of the oil in
n. Add the mushrooms and carrots and cook for 5-6
e beef slices on a chopping board and season with salt and pepper
til just tender. Drain well and rinse under cold water. Heat
ntil lightly browned and crisp; cool.
Season the beef and spread both
anis and sesame oil in a medium bowl. Add the beef and stir
high heat. Mix the beef and onion together in a bowl