PREPARATION:
Place the beef cubes in a bowl and add
Brown beef cubes that have been coated with flour, salt and pepper in Crisco in a large Dutch oven.
Add bouillon cubes, sauce, onion, celery seed and water to meat.
Cover; cook 1 1/2 hours, stirring every 15 to 20 minutes.
Add brown sugar and cook 20 minutes more.
Add cheese and mushrooms and cook 10 minutes more.
Serve over cooked noodles.
Mix beef cubes, dry onoin soup, cream of mushroom soup and water or milk in crock-pot.
Cook on low 6 to 8 hours.
Make noodles or rice.
Serve with beef sauce over noodles or rice.
Place beef cubes in a baking dish.
Cover with cream of mushroom and onion soup.
Stir, cover and bake at 325\u00b0 for 2 1/2 to 3 hours.
Stir occasionally.
Serve over egg noodles or rice. Serves 4 to 5.
Heat oil in a heavy saucepan and brown the beef cubes until deeply colored.
Remove from pan and brown sliced onions until golden brown.
Return beef cubes to pan and add beef bouillon and dry red wine.
Simmer until beef cubes are almost tender.
Add small onions and cook until tender.
Add mushrooms and heat through; adjust seasonings.
Mix cornstarch and water, add to beef stock and boil for one minute, or until sauce is thickened and clear.
Serve with rice or noodles.
nd mix well.
Toss beef cubes in flour mixture and coat
Put beef cubes in a bowl with flour, a little black pepper and garlic salt.
Coat beef cubes.
Brown beef cubes in hot oil on top of stove.
When brown, put beef cubes in slow cooker.
Mix in remaining ingredients; cook on medium-high for 7 hours or on high for 5 hours or until vegetables are tender.
Enjoy with hot French bread.
Cook mushrooms and onion in butter for 3 minutes.
Remove and put in saucepan with beef stock (or bouillon cubes with water). Add floured 1-inch cubes of round steak or beef cubes.
Add more butter if needed.
Brown quickly, then put in saucepan of beef stock.
Season to taste with salt and black pepper.
Cover tightly and cook 1 hour or until meat is tender.
Add 1 package of gravy mix.
Ten minutes before serving, stir in sour cream.
Serve with or on top of wide noodles or mashed potatoes.
overed bowl, and refrigerate. Add beef cubes to remaining marinade, cover and
Trim all the fat off the meat and cut into 1 1/2 inch cubes.
Put a large scoop of flour into plastic bag and put the beef cubes on top.
Shake so the flour coats all the beef cubes.
Put the coated cubes into a large casserole or Dutch oven. Slice the 3 onions thin and place them over the beef.
Mix together all the other ingredients and pour over the onions.
Bake in a covered pan at 250 to 300 degrees for 3 hours.
Mix salt, pepper and flour together and coat beef cubes with this mixture.
Brown the beef cubes in a small amount of oil.
Add beef bouillon cubes and 2 teaspoons onion flakes and cook for 1 1/2 hours.
Check seasoning to taste after 1/2 hour.
Add flour, if necessary to thicken gravy.
Add Kitchen Bouquet.
Cook egg noodles as directed on package and drain.
Add butter and mix through noodles. Top noodles with meat and gravy.
Flour beef cubes.
In a pan or Dutch oven, brown beef cubes in hot oil.
Place browned cubes in bottom of an electric crockery. Layer onions, potatoes, carrots and celery.
Sprinkle bouillon granules, basil and thyme.
Pour 2 cups water and beef stew mix over meat.
Cover and cook on low heat for 8 to 10 hours or until meat and vegetables are tender.
Put beef cubes in a container with a
Cut beef cubes in half; coat with flour and brown in oil in pan.
Add onion and garlic; saute.
Drain and transfer to stock pot.
Add water, bouillon cubes, celery, potatoes and carrots or rutabagas.
Simmer for 1 hour.
Add green beans.
Simmer another hour.
Thicken with flour and water, if necessary, before serving. Serve with soft rolls.
Cut beef cubes into bite-size pieces (partially freeze beef cubes for easier cutting).
Saute cubes in frypan with butter or margarine, until tender.
Add steak sauce and teriyaki sauce to beef.
Simmer 2 to 3 minutes.
Add pepper, mushrooms (cut in thin strips) and onion to beef.
Simmer an additional 5 minutes, or until vegetables are tender-crisp.
Serve over rice or noodles, or serve plain as a main dish.
Blot beef cubes dry with paper towels. Sprinkle
Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
Combine all other ingredients and pour over beef.
Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
Serve over cooked egg noodle pasta.
Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.
Shake beef cubes with flour in paper bag until coated. Combine soup mix, gravy mix and ginger ale in crock-pot, mix well. Add beef cubes and remaining flour, mix well.
Cook on low for 8 to 10 hours.
Serve over hot, cooked noodles.
Serves 6.
Preheat oven to 250 degrees F (120 degrees C).
Put flour into a large, sealable plastic bag; add beef cubes and seal bag. Shake bag to coat beef in flour; transfer beef to a large casserole dish.
Top beef with sliced onions.
Whisk water, ketchup, soy sauce, vinegar, Worcestershire sauce, and sugar together in a bowl; pour over the onion slices. Cover the dish with aluminum foil.
Bake in preheated oven until the beef is tender enough to pull apart with a fork, about 3 hours.
Mix flour, salt and pepper. Dip beef cubes in flour and brown in oil. Add bouillon cubes, onion, celery seed and water to meat. Cover and cook slowly 1 to 1 1/2 hours (It can be cooked in a crockpot on low for 6 hours).
Add tomato sauce and brown sugar, continue cooking slowly for 20 minutes (Or in the crockpot add cheese and mushrooms now and cook for an additional hour) or until meat is tender.
Add cheese and mushrooms and cook 10 minutes more. Serve over noodles or rice.