n a measuring cup combine beef base with 1 cup hot water
inutes.
Add the ground beef and continue to cook, stirring
nd pour over roast. Stir beef base into hot water until it
Brown beef with onion.
Drain any excess fat & could rinse off if want to really get fat out.
Add to large pot with the water and beef base and seasonings.
Start heating it up while chopping all the veggies.
Add veggies as you go.
Rinse off the barley and put in the soup.
Let simmer very low for 2-3 hours for best results.
Will want to stir often as it will stick.
I often keep adding water and more beef base as needed to keep it to the right consistency because it will thicken up as the water evaporates while simmering.
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
ot, add water, beef base, tomato paste and beef. Cook these ingredients for
Brown meat in a large, heavy bottom skillet.
Add diced tomatoes, green pepper, onion, garlic, beef base and 1/2 of the water. Cook on medium heat until vegetables are tender.
Mix cornstarch and remaining water and stir until thickened.
Remove from heat.
Serve meat mixture over hot, cooked noodles.
Mix in Worcestershire sauce, garlic, beef base, pepper, thyme, and salt.
o the pan.
Mix beef base and 2 - 1/2 cups
Slice the steak pieces into one inch cubes. Toss in a ziplock bag with the flour, salt/pepper.
Heat oil in large pot or dutch oven over medium heat. Add onions, celery and steak pieces. Cook until steak is browned.
Add garlic, tomatoes, water, beef base, bay leaves and all seasonings.
Bring to boil. Lower heat and simmer covered for 1 hour.
Add gravy and frozen potatoes, carrots and green beans and cook uncovered for 1/2 hour.
We serve this over a bowl of noodles.
In a small pot bring water to boil and add beef base and boursin cheese and stir well until the consistency of thin gravy.
Crust both sides of Medallion in black pepper.
Grill each 6 oz medallion to the desire level of doneness, and remove from heat and allow to rest for 5 minutes.
Top with the boursin aujus, garnish with parsley.
Serve.
Cut the beef into 1 inch strips. Salt
Combine beef, jalepeno, onion, garlic, and spices
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.
Add garlic and pepper. Add beef in batches and brown thoroughly
o slightly wilted.
Season beef cubes generously with salt and
bsp Worcestershire, bay leaves and beef base.
Once all meatballs are
Cook beef (draining fat occasionally). Add the onion and garlic and cook just before onion is translucent.
Add tomatoes, water, beef base and pepper. Simmer 20 minutes.
Add orzo and veggies, simmer again for 15 minutes.
DIG IN!
Cook barley, covered with water to 3-inches from pot top, on medium heat.
Cook about 45 minutes or until tender.
Add beef base, diced beef and frozen vegetables.
Reduce to low and cook 15 minutes more.
Serve as the main meal or a small serving to introduce your favorite entree.
Cook hamburger and drain off fat. Set aside. Stir-fry the chopped celery and onions in the oil. Add 3 cups water and barley and boil 15 minutes.
Add cooked hamburger, carrots with their water and tomatoes. Add more water (3 cups), if needed.
Heat, then add beef base 1 tablespoon at a time until broth has a good flavor. Heat and serve.