Freeze beef bottom round or top round.
Put in refrigerator overnight and slice in the morning.
Dredge with flour.
Brown in oleo; add minced onion, mushrooms and hot water with beef bouillon.
Let simmer until tender, about 1 hour.
Add sour cream.
Cut bottom round roast into 1-inch steaks.
Put meat into large cooking bag.
Pour all ingredients on top of meat.
Put a couple of holes in top of cooking bag.
Bake 3 hours at 350\u00b0.
Use 2 forks and shred beef in all the juices (it will look like too much sauce but will work into the beef).
Serve on buns with coleslaw.
Serves 10 to 12.
Meat:
Place Beef Bottom Round Roast, chopped clove of garlic,
o 450\u00b0F.
Rub beef with oil and coat with
ix.
Place onions on bottom of crock pot.
Place
hopped onion and carrots in bottom of crock pot.
Season
Place beef roast in slow cooker.
Season with garlic and peppercorn.
Add onions, carrots, and potatoes.
Pour Worcestershire sauce and BBQ sauce on top.
Cook on low for 8 hours.
eat.
Add in the beef (may need to do this
he Stew:
Season the beef generously with salt and pepper
Trim all fat from meat; cut steak into 1-inch pieces Put meat into a 4-quart slow cooker.
Add in carrots, celery, mushrooms, green onions, undrained tomatoes, beef broth, wine, tapioca, Italian seasoning, salt, pepper, and bay leaf.
Cover and cook on LOW for 9-10 hours.
Season to taste with salt and pepper; discard bay leaf.
Serve over hot cooked noodles.
In a Dutch oven, brown beef in oil; drain.
Add water, onion, carrots, potatoes and bouillon cubes.
Bring to a boil.
Reduce heat; cover and simmer for 25 to 30 minutes or until vegetables are tender.
Stir in peas.
Bring to a boil.
Combine flour and water in a small bowl; stir until smooth.
Add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly.
Yield: 6 servings.
Take a plastic bag and pour into it approximately 8 to 12 ounces of Worcestershire sauce.
Add garlic powder, onion salt, lemon pepper, paprika, Italian seasoning and seasoned salt (if desired).
Amounts are not important and depend upon personal preference.
Place roast in bag and marinate a minimum of 24 hours in refrigerator.
Bake uncovered at 375\u00b0 for 1 hour and 20 minutes for medium to well done.
ureed.
Stir pureed pumpkin, beef, soup bones, and salt into
About 3 1/4 hours before serving:
Preheat oven to 350\u00b0.
Trim any excess fat from bottom round roast.
In covered 8-inch Dutch oven, bake meat, onion, bay leaf, salt, pepper and 1 cup of water for 2 1/2 hours.
Add sauerkraut and carrots to meat in Dutch oven.
Cover and bake 40 minutes longer or until carrots and meat are tender.
Place meat on warm platter and surround with vegetables.
Makes 10 servings.
Cut beef in small pieces; brown in butter.
Cook onion until tender.
Add salt and pepper to taste.
Add mushrooms.
In separate pan, pour beef consomme and thicken with cornstarch; pour in a little sherry.
Spray baking dish with Pam.
Line with puffy pastry.
Beat up egg with a little water; coat pastry.
Place beef, etc. in pastry; cover with another piece of pastry.
Brush with egg and bake at 350\u00b0 until golden brown, approximately 30 minutes.
Great dish!
Pepper beef and coat with 2 tablespoons flour.
Heat oil in large skillet over medium-high heat.
Add beef and cook until browned, stirring often.
Mix beef, soup, garlic, Italian seasoning, mushrooms, carrots and onions in 3 1/2-quart slow cooker.
Cover and cook on high heat 6-8 hours or until beef is fork-tender.
MIX remaining flour and water and stir flour mixture into cooker.
Cover and cook 15 minute or until slightly thickened.
owder, cumin, chipotle peppers, and beef bouillon. Pour in enough water
Preheat oven to 350 degrees.
Place roast in a large roasting pan.
Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved.
Pour over roast and place onions around it.
Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork.
If roast starts getting too crispy, cover pan with foil or lid.
Slice meat thinly and serve on rolls.
Serve juices in individual cups or bowls to dip sandwiches into.
In a Dutch oven, brown beef in oil; drain.
Add water, onion, celery, carrots, potatoes and bouillon.
Bring to a boil.
Simmer for 25-30 Minutes or until veg, are tender.
Bring to a boil.
Combine flour and water until smooth; add to beef mixture.
Cook and stir for 2 minutes or until thickened and bubbly.
Place sliced onions in the bottom of a Dutch oven or