In a large bowl, combine beef, mushrooms, onions, soy sauce, vinegar and sesame oil. Set aside for 30 mins.
Preheat a grill plate or wok over high heat. Working in batches, stir-fry beef mixture for 3-4 mins.
Serve beef and mushrooms in lettuce leaves topped with chilies.
illet cook the whole small mushrooms in a little oil or
Generously season beef with salt and pepper.
Turn on a
Cut sirloin steak into strips.
Brown strips in oil.
Add onion and garlic powder and cook until onion is tender.
Add soy sauce, beef bouillon, mushrooms and 2 cups of water.
Cover and simmer until meat is tender (approximately 40 minutes).
Combine remaining water and cornstarch.
Add to meat mixture and stir until thickened.
Serve over rice or noodles.
Serves 4 to 6.
Saute 1 tablespoon butter and onion, add beef and mushrooms.
For the white sauce
water to a boil and add rice noodles. Cook
Heat oil in heavy saucepan over medium heat.
Add onion, stewing beef and mushrooms.
Cook until meat is well browned.
Add beef broth, red wine, barley, carrots and celery, thyme and salt and bring to boil.
Reduce heat, cover and simmer 1 hour or until barley and meat are almost tender.
Add kale.
Cover and cook 5-10 minutes more or until kale is cooked.
Saute mushrooms in small amount of vegetable oil; set aside. Brown meat; add 2 cups of wine and mushrooms.
Simmer 20 minutes. (Wine will cook down quickly.)
Add golden cream of mushroom soup and simmer for 20 more minutes.
(If too thick, add more wine.) Cook rice as directed on package.
Serve meat over rice.
Serves approximately 6 people.
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.
stir fry onions and garlic in oil.
add beef and mushrooms and stir fry until meat is nearly cooked through.
add miso, kimchee starter (found this stuff in an Asian grocery store) or garlic chili paste, and white wine mixed with corn starch.
Cook until beef is cooked through. The thinly sliced beef should cook up in less than 15 minutes.
Serve with rice.
Cut the filet mignon into bite size pieces.
Brown in a skillet with onions and mushrooms.
Add the bouillon cube and water to skillet.
Add the sour cream.
Mix it together.
Add the warm sour cream and serve over noodles.
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.
Combine the beef with the vegetables, garlic, bay leaf, parsley, wine and port
asting pan. Add the mushrooms and carrots and cook for 5-6
o 325\u00b0F.
Coat beef in flour, shaking off excess
Cook mushrooms for 2-3 mins, until golden brown and tender. Remove
n high heat. Cook the beef, in batches, for 5 mins