ucepan over high heat. Sear beef, in batches, for 2-3
2 tbsp of flour, and then in batches, brown
/2 tbsp of flour, and then in batches, brown them
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.
utch oven on high. Dust beef in flour; shaking off excess
min, stirring.
Add Guinness and stock, bring to the boil
sed, non-stick pan and brown the beef on all sides. You
aucepan on high heat. Cook beef, stirring, until browned. Add onion
horoughly.
Spray bottom and sides of large dutch
nse the corned beef and put it into
ver high heat. Saute bacon and onion for 3-4 mins
HEAT oil in frying pan and cook chopped carrot,diced onion,
Cut the beef into chunks and dice the onions and carrots.
Toss the beef in the flour and fry quickly in hot fat.
Remove the beef and fry the onions until transparent.
Return the beef and add the carrots and the liquids. (Now is a good time to drink the extra Guinness and cider) :).
Bring just to the boil. Reduce the heat and bring to a very gentle simmer.
Cover closely, and cook for 1.5 to 2 hours.
Check that the dish does not dry out. Add more water if necessary.
Garnish with a little chopped parsley.
refully add the beef and sear until
Place the beef in a roasting pan and pour the