edium-high heat. Carefully add beef brisket and brown the meat
ot enough to add the beef. Remove the meat, after browning
Combine the broth and pastina in a 1 1/2-quart casserole. Cover tightly and cook on High for 5 to 8 minutes, or until boiling.
Let the soup stand, covered, for 3 minutes.
For 1 serving:
Combine 1/2 cup beef broth and 1/2 ounce dry pastina in a serving bowl.
Cover tightly and cook on High for 1 to 3 minutes, or until boiling.
Let it stand for 2 minutes.
Preheat oven to 350.
Salt and pepper pork chops. Brown slightly on each side.
Put in baking dish (size depending on how many pork chops are being prepared) and cover with beef broth (if more than 3 or 4 pork chops are being prepared, having an extra can of beef broth on hand might not hurt) and add soy sauce, if desired.
Bake for 1 1/2 hours. Drain after cooking.
These can be eaten hot out of the oven, or they taste just as good (maybe better) reheated and served the next day.
he vegetables then add the Beef Broth while stirring. Bring up to
In saucepan combine vegetable juice cocktail, beef broth and water.
Heat through.
Serve in 6 mugs.
This is good served warm or chilled.
o High.
Clean neck bones and remove any excess fat
large bowl.
Bring beef broth to a boil and pour
ureed pumpkin, beef, soup bones, and salt into the water; add beef broth, garlic
pen up the packaged corned beef and pour all of the
add a few pieces of beef at a time shaking well
Season beef with black pepper and coat
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).
Saute onion.
Add beef broth and cook till meat is
br>Slowly whisk in chicken broth, scraping up any browned bits
he classic accompaniment to this recipe. Add noodles to boiling water
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
n a plastic bag. Add beef, seal and shake to coat
Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in
Boil the sliced beef about 2 hours, or until tender.
Melt the butter and mix with the flour.
Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
Cook for about 5 minutes, or until the gravy thickens.
Stir constantly to prevent lumping.
Season with salt and pepper to taste.
Pour the hot gravy over the sliced beef.
Serve with bread dumplings.
Use the remaining broth to make delicious beef soup.