2 to 5 minutes. Add beef cubes; cook and stir until
edium-high heat. Carefully add beef brisket and brown the meat
killet on high heat. Cook beef in 2 batches, stirring, for
mins.
Stir the beef back into the pan and
br>Stir in tomatoes and beef stock and heat to a
ven on high heat. Cook beef, in batches, for 3 mins
il over medium heat. Sprinkle beef with flour then brown in
GOULASH:
In a large heavy
Preheat oven to 400\u00b0F.
Heat 1 tbsp oil in a large Dutch oven. Working in batches, brown beef. Set aside. Add olives, garlic, tomato paste, bacon and onion. Cook for 2 mins over medium heat. Return meat to pan. Add red wine, chopped tomatoes and rosemary. Transfer to oven and cook, covered, for 1 hour.
Meanwhile, heat remaining oil in a large frying pan, add zucchini, peppers and eggplant. Saute for 5-8 mins, until cooked through. Season.
Add sauteed vegetables to goulash. Serve with tagliatelle, if desired.
Heat butter in a large saucepan. Sear meat for 8 mins, until browned. Add tomato paste, onions and garlic. Cook for 2 mins. Add wine and bring to a boil. Simmer for 3 mins. Add 3 cups water and bring to a boil. Add bay leaves and sugar. Season. Cook over low heat for 2 hours. Season.
Meanwhile, cook pasta in boiling salted water until al dente. Serve with beef goulash.
Place ground beef in a 2-quart ovenware casserole.
Cover. Cook in microwave about 7 to 8 minutes.
During cooking, stir twice to break up meat.
Combine water, tomato sauce, soup mix and salt.
Mix well.
Pour over dish halfway around after 5 minutes. After 10 minutes, stir.
Cook another 5 to 6 minutes or until noodles are tender.
Total cooking time: 20 minutes.
Recipe yields: 4 to 6 servings.
Heat oil in a 10-inch skillet over moderately high heat (about 300\u00b0).
Add ground beef and cook until lightly browned, stirring occasionally with a fork to break up meat.
Drain off any excess fat.
Sprinkle uncooked noodles over meat.
In large skillet, brown ground beef.
Drain the fat.
Sprinkle noodles over the meat.
Combine water, tomato sauce, and onion soup mix. Pour over noodles, do not stir.
Cover, bring to a boil. Reduce heat and simmer 30 minutes or until noodles are tender.
over medium heat, brown ground beef with onion, till there is
Brown beef and onion in skillet.
Add V8 juice and pepper.
Cover and let simmer for 1 1/2 hours.
Serve over noodles.
In large pot, cook egg noodles in boiling salted water until al dente, drain and set noodles aside.
In the empty pot, heat olive oil and saute onion, garlic, red pepper flakes, and celery until onion is translucent.
Add ground beef, parsley, oregano, paprika, garlic powder, salt, & pepper. Cook until meat is almost done (don't drain), then add peas & carrots and beef gravy.
Cook until beef is done, then taste and adjust seasonings according to your preference.
Toss cooked egg noodles in and coat well.
Serve hot.
Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
Add paprika and blend well. Add meat, green pepper, salt, and water.
Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
Add more water if desired, although mixture should not be overly soupy when finished cooking.
Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).
Heat a skillet over medium-high heat. Sear stew meat in hot skillet to brown on all sides, about 5 minutes.
Pour water into skillet. Stir tomato paste and onion soup mix into the water. Bring the mixture to a boil, reduce heat to low, place a cover on the skillet, and simmer until the beef is tender enough to easily cut with a fork, about 2 hours.
Combine flour, paprika, salt and pepper in a small bowl.
Dredge beef cubes in mixture.
Brown meat in hot oil in skillet.
Place beef in crock pot.
Top with tomato paste and onion soup mix.
Add just enough water to cover meat; stir to blend.
Cover and cook on low for 5-6 hours.
Serve over hot egg noodles.
urns. Place the oil and beef in the inner pot. Using