edium-high heat. Carefully add beef brisket and brown the meat
Pan broil tenderloins in butter until a little underdone. Keep warm.
In same pan, saute shallots.
Add wine, bay leaf, and thyme; simmer until reduced to about 1/4 cup.
Remove bay leaf.
Strain Juice through sieve, rubbing shallots through; reserve.
Saute mushrooms in 2 tablespoons butter.
Stir in flour until smooth.
Add broth; cook and stir until boiling and thickened.
Add salt and pepper to taste; add wine mixture.
If too thick, thin with water; if too thin, cook longer.
Serve sauce over beef.
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
To make the bordelaise sauce, in a 3-quart
inute before serving with Bordelaise Sauce.
Bordelaise Sauce:
Heat the
bed of couscous. Spoon Bordelaise Sauce over chops and garnish
educe for 5 minutes. Add beef stock and bring to a
skillet brown the ground beef and add Chipoltle chili powder
Make egg wash by mixing ingredients well.
Sear filets and season as you like (do not cook well just sear them).
Place 1 oz pate' on each side of filet and roll up in puff pastry, take care to seal dough well with egg wash.
Use the left over dough to garnish your Wellingtons and brush with egg wash to seal the dough together.
Bake at 325 for 15 to 30 mins depending on how you prefer your steak.
Serve with bordelaise or any other red wine sauce of your liking.
nd set aside.
Spaghetti Bordelaise:
In large pot bring
First prepare the Bordelaise Sauce and keep it warm while cooking the pasta.
Cook the spaghetti in the water and olive oil or about 7 to 8 minutes or until al dente.
Drain the spaghetti well and toss it with the sauce.
Add the cheese and black pepper and serve at once.
br>I made a raita recipe#47590. This is cool and