In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
Combine beef bouillon powder, water, marmalade, seasonings, and cornstarch.
In a large skillet, stir-fry onions, peppers and carrots in oil for 2-4 minutes until tender. Add beef and stir-fry for 2-3 minutes until heated through. Add bouillon mixture and cook until thickened. Simmer 3 minutes. Serve over hot rice. Garnish with orange segments.
aste.
Mix paste,Ground Beef, and sauteed onions.
Make
In large pot heat the oil. When hot add the beef, onions, garlic and cook for 5 minutes, stirring frequently. Add the peppercorns, bay leaves, salt, beef bouillon, the wine and water.
Bring to a boil, lower the heat, cover and let it simmer for about 2 1/2 hours, stirring once a while.
Make sure there is enough liquid in the pot to almost cover the meat.
When finished the beef should be tender and nicely flavored ( thanks to the wine ).
Take out the peppercorn and bay leaves.
Spoon over pasta or potatoes.
Enjoy.
Brown hamburger, sausage, and onion together in 6 quart saucepan.
Add pinto beans (not drained), add can of tomato sauce and add enough water to rinse can.
Add beef bouillon granules.
If using bouillon cubes, dissolve in 1/4 cup water then add to the pan.
Add salt, black pepper, garlic powder, oregano, cumin, chili powder and sugar.
Blend thoroughly.
Bring to boil, reduce heat and simmer for 15 minutes.
Serve.
Heat sunflower oil in a large pan and cook chili, red pepper, and ground beef for 5 minutes until browned. Add the cumin and coriander and cook for another minute. Add tomato sauce and beef bouillon, bring to a boil and simmer for 15 minutes, adding a little water if necessary. Add avocado and cook for 3 minutes.
Spoon into flour tortillas and serve with sour cream.
tep Of These Directions This Recipe Will Turn Out To Be
Mix beef bouillon in 8 cups of water and bring to a boil. Brown turkey and onions and add to soup pot.
Add sliced carrots, corn, basil and bay leaf; cover and simmer for 45 minutes.
Add 3/4 cup of crushed tomatoes and pasta \"bows; \" simmer for 10 more minutes.
Spread meat flat, stuff with bacon and onions; roll up.
Hold together with toothpick.
Roll in flour, salt and pepper; brown in 3 tablespoons shortening.
When brown, take out and saute onion and garlic about 5 minutes.
Add 1 cup water to loosen drippings.
Add meat and 1 beef bouillon.
Simmer 1 1/4 hours.
Last 15 minutes, add sliced mushrooms and a little Gravy Master, if necessary thicken with remaining flour.
Double recipe for more servings.
Crack the bones.
Brown them in a small amount of fat in a large kettle.
Add everything else.
Bring to a boil and skim off the foam.
Simmer, covered, for 3 hours until the broth is reduced by half.
Take out the bones and the large pieces of meat and vegetables.
Strain the broth through a cheesecloth.
Use in any recipe calling for beef bouillon or serve as a clear soup.
Dissolve beef bouillon cube in boiling water in a large bowl. Add all other ingredients except tomato sauce and blend well. Bake on a rack in a baking pan for 1 hour at 350\u00b0.
Brown hamburger, drain and chop up fine.
Add beaten egg.
Mix well.
Add garlic powder and sugar.
Stop there.
Separately add beef bouillon and water.
Then add cornstarch, soy sauce and Gravy Master. Pour into meat mixture and simmer 10 minutes, uncovered. Serve over Chinese noodles or rice.
Then sit and enjoy!
ith the spices (including the beef bouillon) until slightly soft.
Add
Brown ground beef in large kettle, breaking it up with a spoon as it cooks.
Add onion and garlic.
Cook, stirring occasionally until soft.
Stir in beef bouillon, water, tomatoes, wine, herbs, salt and pepper.
Bring to boil; lower heat and simmer 30 minutes. Add rice and vegetables.
Simmer 20 minutes longer.
Makes 10 to 12 servings.
Freezes well.
This is thick soup; when reheated, add beef bouillon and water.
lass or ceramic bowl. Add beef to vinegar mixture and toss
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown.
In a blender or food processor, liquefy the tomatoes. Pour into the skillet with the beef. Mix in beef bouillon, sugar, garlic salt, and pepper. Cover, and simmer 10 minutes, stirring occasionally, until bouillon has dissolved. Stir in the pasta until evenly coated with the sauce to serve.
he pan to coat. Add beef cubes; cook and stir to
ixture.
Add remaining milk, beef bouillon, and mushrooms and cook about
eserve pan drippings.
Cut beef into cubes.
Shake a
ups boiling water.
Combine beef, bouillon and onion in a 2