edium-high heat. Carefully add beef brisket and brown the meat
In a plastic bag, mix flour, salt and pepper. Add cubes of beef and shake until meat is well covered.
Saute beef with oil in a large pan.
Put meat in slow cooker.
Saute sliced onion in the pan until slightly colored. Add crushed garlic and spices, and cook for 3 minutes.
Put in slow cooker, add yogurt and water and mix well.
Cook on LOW for 6 to 8 hours.
Add cooked rice, green peas and saffron. Cook for 30 minutes.
Garnish with chopped cilantro and serve.
ok.
Fry the boiled beef in the hot oil until
ver medium heat. Cover the beef with the flour.
Put
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
2 to 5 minutes. Add beef cubes; cook and stir until
Place the beef roast in a large slow
Rinse corned beef thoroughly in cold water. Throw
inch deep - place your beef bones - bake for 3 hrs
Cook meat in frypan until it loses pink color.
Remove excess fat. Add lime or lemon juice, fish sauce, ground hot chili, sugar and ginger.
Stir in and cook for a couple of minutes.
Add onion last and cook just until wilted.
Garnish pork with roasted peanuts. Serve with loose-leaf lettuce as described in Thai Beef Appetizer recipe.
he roast with the roast beef slather (recipe on Recipezaar), let rest
br>Mix mixture with ground beef.
Make rice in rice
skillet brown the ground beef and add Chipoltle chili powder
hyderabadi chicken biryani gravy.
Marinate chicken overnight
br>I made a raita recipe#47590. This is cool and
ginger-garlic paste, chile powder, biryani masala powder, and turmeric in
large bowl.
Bring beef broth to a boil and
Fry for 5minutes,.
Add Biryani Masala, yogurt, green chillies and
Heat oil in a large frying pan. Saute onion and biryani spice for 2-3 mins, until onion is soft and seasoning is fragrant.
Stir in stock and bring to a simmer. Add chicken and cook, stirring, for 3 mins.
Add rice and cook, stirring frequently, for 5-10 mins, until heated through. Stir in parsley. Spoon into bowls and sprinkle with almonds. Serve with tzatziki and poppadums.