killet on high heat. Cook beef in 2 batches, stirring, for
o use in recipes).
Add in the ground beef, onion and
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.
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.
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.
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.
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
Brown beef in oil in heavy saucepan.
Stir in onion soup mix, tomato paste and water.
Simmer, covered, 1 1/2 hours, or until meat is tender.
Serve over hot noodles with dollop of sour cream. Makes 4 to 6 servings.
Brown beef in skillet, stirring occasionally with a fork to break up the meat.
Drain off any excess fat.
Sprinkle uncooked noodles over meat; combine water, tomato sauce and onion soup mix. Pour over noodles in skillet.
Do not stir.
Reduce heat to moderately low and simmer 30 minutes or until noodles are tender.
eat. Heat remaining oil; add beef and cook until browned. Return