b>tomato and beef sauce, heat the oil in a frying pan. Add the beef and
ucepan over high heat. Sear beef, in batches, for 2-3
ater for 10 mins. Drain and chop. Set aside.
Heat
edium skillet, add beef and onion and cook until beef is no longer pink
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.
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.
Heat 2 tablespoons oil and stir-fry onion until fragrant.
Add tomato; stir briefly.
Add beef and carrot.
Add wine, soy, ketchup, sugar, pepper and 1 cup water.
Bring to boil.
Reduce heat to low and cook 1 hour or until meat is tender and liquid is reduced to about 2/3 cup.
Mix cornstarch with 2 tablespoons water. Add to meat to thicken.
Serve over cooked noodles.
(Dried noodles are available in Asian markets and many supermarkets.
To cook, add to boiling water; cook for 5 minutes.
Drain.
Add a little oil.)
Saute onion and green pepper in skillet in margarine until soft.
Remove onion and green pepper.
Brown ground beef and pour off fat.
Add onion, green pepper, salt, pepper, tomato soup and water.
Bring to a boil, then cover and simmer for 30 minutes. Can add catsup to give a sweeter taste.
Serve on mashed potatoes or noodles.
Brown meat and onion together.
Add seasonings; drain excess fat.
Cook macaroni according to package directions; drain. Return to pan.
Add meat-onion-seasoning mixture.
Stir in tomato soup and tomato sauce; heat well.
Mix in cheese chunks or sprinkle Parmesan cheese over top.
Break up corned beef and brown in shortening.
Stir in soup, pickles and seasonings.
Simmer for 10 minutes.
Serve on toasted buns.
Yields 6 portions.
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside. Spoon meat mixture into precooked pie shell. Sprinkle with tomatoes. Bake at 425\u00b0 for 20 to 25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted. Serves 6.
Cut beef across the grain into thin strips; cut strips into 2 inch lengths.
In bowl, combine cornstarch, sherry and soy sauce; mix until smooth.
Add Beef and toss to coat.
In wok or nonstick frypan, heat oil over high heat.
Add beef and stir fry for 2 minutes; add onion and stir fry for 1 minute or until beef is browned.
Add garlic and tomatoes; stir fry until tomatoes are heated through, 1 to 2 minutes.
Stir in green onions and serve immediately.
In a 4-6 quart slow cooker, combine butter, onion, beef base, salt, pepper and beef; mix well.
Cover; cook on low for 9-10 hours.
About 15 minutes before serving, cook noodles as directed on package. Add tomatoes and rosemary to beef and mix well. Increase heat to high; cover and cook an additonal 10 minutes. Serve beef over noodles.
Step 1:
Place frozen beef and tomato mixture in a 1 1/2-quart microwave-safe casserole.
Cover with casserole lid.
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.
il in a saucepan and saute the onion and garlic for 5
e tomato sauce.
Combine the onions, canned plum tomatoes and red