BEEF AND CARROT STEW:
Toss the meat in
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.
Use the recipe for Beef or Pork Stew.
Put in a baking pan. Place 2 to 4 unbaked biscuits on the top.
Bake at 400\u00b0 (hot oven) for 20 to 30 minutes, until browned.
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onion, green pepper and celery to Dutch oven and saute until tender, about 8 minutes.
Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt and pepper, thyme, bay leaf and 2 cups water.
Bring to boiling.
Reduce heat and simmer, covered, for 1 1/4 hours. Add vegetables and cook as directed for Savory Beef and Vegetable Stew.
In large cast iron skillet, heat oil over medium heat.
Saute onions until tender.
Remove onions and set aside.
Brown beef and pork together.
Drain well.
Add cooked onion, mashed potatoes and seasonings.
Stir together; pat down.
Mix biscuit mix and milk together; pour over meat mixture.
Sprinkle with parsley if desired.
Bake at 375\u00b0 for 30 minutes or until golden brown. Serves 6 to 8.
Brown beef and pork with oil, onion and garlic. Stir in remaining ingredients.
Cover and simmer for 45 minutes. Dissolve cornstarch in cold water. Stir into simmering chop suey.
Cover and cook until thickened.
Allow to cool. Place in freezer bag. Label and freeze.
To serve: thaw. Heat until bubbly. Serve over rice and chow mein noodles.
Slice the Richard's Beef and Pork Sausage into medium-thin slices.<
Heat oil in a large Dutch oven. Brown meat in batches. Return all meat to pan, add onions and saute for 2 mins. Season and add celery salt. Add 3 cups water, cumin and cloves. Bring to a boil, cover and simmer for 1 hour 30 mins.
Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain.
To serve, add cucumber and bread to stew and cook for 5 mins, stirring occasionally. Add mustard and season. Distribute between serving bowls. Add potatoes and sprinkle with parsley. Serve with mixed greens.
ven over medium heat. Sear beef, in batches, about 2 mins
pper, and thyme in a resealable plastic bag. Add pork, toss
Add the mushrooms and saute for about 4
f one onion aside) and saute for 8-10 minutes
In a skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp.
Drain and place in a bowl.
Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper.
Crumble beef and pork over the mixture and mix well.
Shape into eight 3/4-in thick patties.
Grill uncovered or medium-hot heat for 9-12 minutes or until juices run clear, turning occasionally.
Serve on buns with desired toppings.
high heat. Mix the beef and onion together in a bowl
dd in onions, carrots, celery and dried chili flakes; saute for
Cover lentils with boiling water. Let soak while preparing meat.
Heat oil in a large pot.
Brown beef and onions.
Add garlic, broth, salt and pepper.
Cover and cook over low heat for 1 hour.
Drain lentils.
Add lentils and oregano to pot.
Cover and cook 30 minutes longer, or until meat and lentils are tender.
In a 10-inch skillet cook onions, beef and sausage over medium heat until meat is browned.
Pour off fat.
Meanwhile, in Dutch oven, combine remaining ingredients except spaghetti. Cook
over medium heat, stirring occasionally, for 15 minutes. Reduce
heat to low.
Add browned meat.
Cook, stirring occasionally,
until stew is thickened (20 to 30 minutes).
Meanwhile,
cook spaghetti according to package directions.
Serve stew over spaghetti.
quart stock pot, until beef is well browned. (Note:
/4 tsp pepper. Toss pork cubes with flour mixture to
Cook and stir stew meat in a large saucepan