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.
oc bag. Add beef and shake to coat.
p of lukewarm water and the flour. Blend
t; cover with water and add 1 teaspoon salt
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.
ver low heat. Add milk and 1 tbsp of the oil
f one onion aside) and saute for 8-10 minutes
Cook the rice according to the package directions.
Heat the oil in a large skillet or wok on medium-high heat. Add the beef and stir fry for 2 mins. Remove from the skillet. Add the onion, garlic, beans, carrots and bamboo shoots and stir fry for 4 mins.
Mix the soy sauce, ketchup, cornstarch, sambal oelek and 1/2 cup water. Add to the skillet and cook for 1 min or until thickened. Add the beef and cashews and stir fry until heated through. Serve over the rice. Garnish with cilantro.
rying pan and add the ground beef. Gently break
b>beef slices on a chopping board and season with salt and
ins, until golden. Add the beef and cook for 5 mins, stirring
Slice beef and coat in corn starch and let sit for 10 minute.<
crust pie shell you can or use what the recipe calls
Heat a lightly oiled saucepan on high. Cook the beef for 4 mins, stirring to break up any lumps, until no longer pink. Remove from pan and set aside.
Reduce heat to medium and cook all the vegetables for 4 mins, until softened. Stir in the rice and cook for 2 mins. Add the beef and 2 cups water. Season to taste, stir and bring to a boil.
Reduce heat to low. Simmer for 18-20 mins, covered, until rice is cooked and the liquid has evaporated. Serve garnished with the parsley.
Heat the oil in a wok or large frying pan over a high heat. Add the onion and stir-fry for 2-3 mins. Add the garlic and ginger and stir-fry for 1 min.
Add the beef and stir-fry for 3 mins or until well browned. Stir through the broccolini, pepper and snap peas.
In a small bowl, combine the stock and oyster sauce. Add to the wok and simmer for 1 min, tossing, until the vegetables are tender but still crisp.
Serve with rice.
Wrap each potato in foil and bake for 1 hour to
Heat oil in a wok or large frying pan over high heat. Stir-fry onion for 2-3 mins. Add garlic and ginger. Cook for 1 min. Add beef and cook for 3 mins, or until browned. Add Chinese broccoli, pepper and snow peas. Add stock and oyster sauce. Simmer until vegetables are tender but still crisp, about 1 min.
Serve with steamed rice.
ok and stir beef in
br>Stir in the ground beef and break up any large pieces
Saute onion, carrots and cabbage in hot butter in