Brown beef in oil.
Remove from dish.
Saute celery, onion, garlic and parsley.
Add beef to pot again.
Add beef cube, water, tomato sauce and spices.
Simmer about 3/4 hour.
Add vegetables. Cook until tender.
Simmer, covered, about 1/2 hour longer.
Add beer anytime after vegetables.
Cut beef cube steak into bite size pieces.
Heat oil in large saucepan over medium-high heat until hot.
Add beef; cook and stir until brown.
Add beef broth and apple juice; bring to a boil. Add frozen vegetables, squash and basil.
Reduce heat, cover and simmer for 10 minutes, or until vegetables are crisp-tender. Makes four 1 1/2-cup servings.
In a large skillet, melt butter or margarine over medium heat. Add onion and mushrooms. Saute untill onion is lightly browned. Stir in Braised Beef Cube Mix.
To Serve: Simmer 15 minute just before serving, stir in sour cream. Serve over hot buttered noodles.
Cut minute steaks into half inch strips, sprinkle them with flour and brown them in oil in a skillet.
Put the browned meat in a 2 1/2 quart casserole with the beef broth, diced potatoes, sliced carrots, chopped onions, sliced celery, peas, lemon juice, salt and pepper, and Worcestershire sauce- Mix well.
Cover the casserole tightly and bake for 1 hour and 15 minutes, stirring occasionally, in a 350 degree oven.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
our jar of gravy ,then beef broth over mixture, using some
175 degrees C).
Cut cube steak into serving size pieces
ined baking dish, lay seasoned beef and pour over the vege
- dissolve the beef bouillon cube (Maggi) in about 3 tbs
brown beef with onions in large pot.
Add water once browned and bring to a boil.
Add barley and remaining vegetables.
Bring to a boil on medium heat.
Add beef soup base and bay leaves.
Simmer until vegetables are at desired texture. Add salt and pepper to taste.
In a large skillet, saute steaks in butter for 2 minutes on each side or until meat reaches desired doneness.
Combine the grape juice, Worcestershire sauce and mustard; stir into cooking juices. Bring to a boil; cook for 1 minute. Remove steaks and keep warm.
Cook the sauce 1-2 minutes longer or until it reaches desired thickness. Season with salt and pepper. Serve sauce over the cube steaks.
r kitchen mallet. Dredge the cube steaks in the seasoned flour
Cut cube steaks into pieces about 1/2 inch in size. Sprinkle flour over a plate, and dredge meat in flour.
In a large skillet, heat oil and butter over medium high heat. Add steak pieces, onion, and garlic to oil in pan; saute till lightly browned. Add more butter if needed.
Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook for 25 minutes. It will thicken as it cooks. Add more water if it gets too thick.
Mix all ingredients in container to marinate.
Cover and refrigerate overnight (if time is short, go for at least 8 hours).
To barbeque (best), BBQ on high heat one minute each side.
Or indoors, get skillet (iron is best) very hot.
Toss in meat and cook over high heat 2 minutes each side.
Quick fry the onions and add marinade.
Serve over rice cooked as usual using two cups uncooked rice.
inutes until the beef is tender. Once the beef is tender remove
Cook ground beef in stockpot or Dutch oven,
onstick spray.
Season the cube steaks on both sides with
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
large bowl wash the beef cube in cold running water for
In a large resealable plastic bag, place the cube steak, flour, salt, and pepper. Seal, and shake to coat.
Heat the olive oil in a large skillet over medium heat, and brown the cube steak. Reduce heat to low, and mix in the tomatoes, tomato sauce, onion, and Italian seasoning. Cover, and simmer at least 1 hour, stirring once.
Place the zucchini in the skillet, and coat with the tomato sauce. Continue to simmer uncovered 10 minutes, or until zucchini is tender.