>BEEF AND CARROT STEW:<
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.
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.
b>and stir beef
n all sides. Remove meat and set aside. Add the onion
In Dutch oven, heat the oil over medium heat until hot.
Add beef and garlic, half at a time, and brown.
Stir occasionally. Pour off drippings.
Season beef with thyme, salt and pepper.
Add broth and wine to beef and bring to a boil.
Reduce heat to low. Cover tightly and simmer 1 1/2 hours or until tender.
Preheat oven to 325\u00b0.
Combine flour, 1 teaspoon salt and pepper in plastic bag.
Add beef and shake until coated.
In large pot or Dutch oven, heat oil over medium-high heat.
Add meat in batches and cook until browned, about 20 minutes.
Remove meat. Reduce heat to medium.
Add onion, garlic and remaining 1 teaspoon salt.
Cook until onion is tender, about 5 minutes.
>beef cubes with the flour and add them along with the onions and
ven over medium heat. Sear beef, in batches, about 2 mins
oc bag. Add beef and shake to coat.
all pieces, and set aside.
Add the mushrooms and saute for about 4
high heat. Mix the beef and onion together in a bowl
f one onion aside) and saute for 8-10 minutes
Brown stew on all four sides.
Add small amount of water.
Let beef simmer until vegetables are prepared.
Cut carrots crosswise into 3/8-inch thick slices.
Add to stew beef.
Cut celery across stalk into slices.
Cut onions into 1-inch dices and potatoes into 3/4-inch dices.
Add celery, onions, potatoes, tomatoes and juice to stew.
Allow to cook for one hour.
Then add peas and salt and pepper to taste.
Simmer for an additional 15 minutes.
Then serve.
>Arrange onions, carrots and celery over bones.
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.
Mix flour and salt.
Coat meat, shaking
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.
ver low heat. Add milk and 1 tbsp of the oil