fried meat without grease or beef jerky and cook it until tender
Preheat oven to 350 degrees F. Mix cream cheese, 1/2 cup of the shredded cheese, sour cream and Gravy Mix in medium bowl until well blended. Stir in beef jerky.
Spoon into glass pie plate sprayed with no stick cooking spray. Top with remaining 1/2 cup cheese.
Bake 15 minutes or until heated through. Serve with crusty bread or crackers.
eady first to actually make Beef Jerky with some preparation. I can
arinade just scale down the recipe and make a little more
tockpot add boiling water and jerky.
Let set 15 minutes
Mix ingredients by hand until well mixed.
Roll into 3 rolls. Wrap in Saran Wrap for microwave or foil for oven.
Refrigerate overnight.
Punch holes in wrap.
Bake in microwave or oven in broiler type pan so juice can run out until done.
Cool, slice and serve on crackers or snacks.
Can be frozen.
Do not overbake in microwave.
Just until meat is done.
Toss the cubes of beef with the flour and season
Trim off all visible fat from the flank steak.
Cut lengthwise with grain into long thin strips, no more than 1/4-inch thick. Combine soy sauce with garlic salt and lemon pepper.
Pour over beef strips and toss until well coated.
Place wire rack on baking sheet.
Arrange strips on rack to touch, but not overlap.
Bake in a very slow oven (150\u00b0 to 175\u00b0) overnight, 10 to 12 hours.
Store finished jerky at room temperature in airtight container.
If all fat has been removed, beef jerky will keep indefinitely.
Combine all ingredients.
Marinate at least 8 hours or overnight.
Procede with your favorite beef jerky method. I use an electric dehydrator. It takes about 12 hours to dry the jerky.
Store in an airtight container.
Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs.
Pat dry with cloth or paper towel and place into dehydrator for roughly 8-12hrs.
Cut the meat to the thickness desired (I prefer just under 1/4 inch. Saturate the meat for at least 2 - 24 hours in the marinade and place it on your dehydrator. After about 3-4 hours rotate the beef jerky. When the meat bends like a willow tree it is probably about ready. (Usually 6-8 hours in a dehydrator).
br>If you desire hot beef jerky add black pepper, Crushed red
hallow dish.
Gently press beef cubes into the flour mixture
esealable plastic bag. Place stew beef in bag, seal the bag
Cook beef, onions and tomato sauce until beef is almost done. Add
potatoes
and\tcook
until potatoes are done.\tAdd beef stew seasoning and simmer for about 10 minutes.\tSalt and pepper to taste.
rowning, mix the tomato sauce, beef stock, bay leaves, pepper, marjoram
Coat stew beef with flour.
Brown in cooking oil in large skillet or Dutch oven.
Drain fat.
Add beef stew seasoning mix, garlic salt and water.
Cover, simmer until almost tender.
Add remaining ingredients.
Put in pressure cooker and cook for 15 minutes.
In heavy pan, stir beef in 1 tablespoon oil until no longer pink.
Add vegetables except for peas.
Add water to cover; bring to a boil and turn heat down.
Simmer 2 hours, then add Durkee beef stew seasoning mix which has been thoroughly dissolved in 1 cup warm water.
Stir into the vegetable mixture and cook 1 hour (simmer).
Add the peas; cook an additional 10 minutes.
Cut up carrots and place on bottom of slow cooker.
Cut 6 potatoes and add on top.
Add beef cubes.
Mix 6 cups water, 3 tablespoons of flour and beef stew seasoning.
Add to slow cooker. Add can of tomatoes (sliced or stewed).
Add onion.
Cook on high in crock-pot for approximately 1 hour.
Then turn to low setting for additional 5 to 11 hours.
Add can of peas just before serving.
Cook ground beef in skillet and drain well.
Add vegetables (do not drain) and beef stew seasoning.
Pour in 9 x 13-inch baking dish.
Top with canned biscuits; brush with butter.
Bake at 350\u00b0 until biscuits are brown.