Marinate beef loin in bag or bowl overnight.
Take loin out. Make small
minutes.
Add the beef and cook for 2 minutes
br>Cook on High until meat is cooked through and tender
and adobo sauce.
Add meat, turning to coat.
Close
Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, saute until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt.
Serve over egg noodles.
il is hot, brown the meat well on all sides, including
r ceramic bowl. Add the flap steak and turn to evenly
natural gravy).
PREPARE Beef Strips (you shouldn't
inutes per side. Transfer the meat to a baking sheet and
d white skin from the beef.
Tuck the ends
til meat is very tender, about 1 hour 45 minutes. (Check beef
xtra oil, add beef, cook turning meat to brown beef, return onion and
n a Dutch oven. Sear beef for 5-6 mins, until
nough water to cover the meat by 1 inch. NOTE: the
atches brown cubed beef on all sides.
Remove Meat from pan
Place teriyaki sauce, sherry, sugar, garlic and ginger in shallow 2 1/2 quart microproof casserole; mix well.
Add steak and stir until coated.
Cover and marinate at room temperature 30 minutes; stirring occasionally.
Push meat to center of casserole. Arrange vegetables around steak.
Cover with casserole lid and cook on 80 for 10-13 minutes.
Serve with unseasoned rice.
Makes 4 servings.
until soft. Add ground beef and sausage meat; cook, stirring, until browned
ide up, place the pork loin. Rub it with the canola
Saute in oil the garlic, turmeric, ginger and lemon grass. Add meat, chilies and salt. Saute 3 minutes. Add coconut milk and bay leaf. Cover and simmer until sauce is thick. May be served hot or cold. Serves 4 to 6.
Prepare the beef: Pat the meat dry with paper