Slice beef thinly.
Rinse spinach.
Heat oil in pan, when heated, stir-fry beef until redness is gone.
Mix in spinach until all leaves have shrunk.
Put in soy sauce and pepper for seasoning.
Then beef and spinach is ready to be served with rice or potatoes.
illing until needed.
Beef and Spinach Filling: Brown beef and veal in butter with
In a medium bowl, beat together egg white and wine. Stir in bread crumbs, pepper, cheese and onion. Lightly mix in beef and spinach. Shape into 6 patties about 3/4 inch thick.
Place patties on a greased grill. Cook patties, turning once until done.
br>Remove excess water from spinach and chop.
Heat oil in
Heat oven to 350. Cook beef and onion over medium-high heat;
skillet, add the ground beef and onion; cook over medium-high
ooden spoon cook the ground beef or bulk sausage meat with
00b0.
Brown ground beef and drain.
Season beef with salt; stir
In a large skillet, cook beef and onion over medium heat until
Chop the onion and crush the garlic. Slice the
nute.
Add the onion and saute, stirring occasionally until soft
Slice the beef into thin narrow slices.
Cook beef and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain. Stir in cream cheese and next 3 ingredients; cook over low heat, stirring often until cream cheese melts. Sprinkle with Parmesan. Serve with tortilla chips. Yield: 4 cups.
In a large bowl, combine eggs, crackers, onion and salt.
Add beef and mix well.
On foil, pat mixture into a 10-inch square; set aside.
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.
large bowl. Add the beef and toss to coat in the