In soup pot, fry ground beef until browned. Add onion and celery and fry until soft.
Add tomato juice, potatoes, salt, carrots, and water and simmer for one hour.
Make a paste with flour and 1/2 cup milk. Stir into soup. Add remaining milk and heat through before serving.
Fry ground beef and onion with salt and pepper until browned.
Add beef broth, tomato soup and water.
Add prepared veggies, parsley flakes and bay leaf and simmer until veggies are tender (15 to 20 minutes).
If you have any leftover tomatoes (fresh, frozen or canned) or tomato sauce add that while cooking the veggies.
Remove bay leaf and add a splash of cream before serving.
This soup is quite thick. For a thinner consistency add more beef broth or another tin of tomato soup.
Place chopped rosemary and vinegar in medium bowl.
Let stand 15 minutes.
Whisk in mayonnaise and garlic.
Season rosemary mayonnaise to taste with salt and pepper.
(Can be made 2 days ahead; cover and keep refrigerated.).
Line large platter with romaine leaves.
Arrange roast beef atop lettuce.
Sprinkle with onion slices, if desired.
Serve roast beef and rosemary mayonnaise separately.
Makes 12 buffet servings or 8 main-course servings.
Brown beef, onion, celery and bell pepper until meat is cooked thoroughly. Drain off all but 2 tablespoons fat. Add rest of ingredients and all spices. Mix well. Make a small amount of flour and water to make paste for thickening. Mix into meat mixture. Pour in puff sheet and put diced tomatoes on top. Fold sheet. Turn upside down (closed on top and sides) on foil lined pan. Bake at 350\u00b0 until done. The slower it bakes, the better the taste. Slice and eat as main course.
Cut meat into bite-sized cubes.
Combine remaining ingredients; pour over beef cubes and let stand at room temperature one hour or in refrigerator several hours.
Thread cubes of meat onto a skewer.
(Pineapple chunks may be alternated with the beef cubes.)
Broil about 3 inches from heat 10 to 12 minutes, turning once, or cook over grill or hibachi.
Serve hot as an appetizer or with rice as a main course.
Season Beef with Salt, Pepper, Garlic and Onion poweder.
Brown beef in large skillet.
Add diced onion and cook till translucent.
Add water, bbq sauce and ketchup and cook for 10-15 minutes over medium-low heat.
Serve over noodles, pasta or as a main course with potatoes or rice.
Also works well as a sloppy joe.
n large skillet, brown the beef, onions, garlic and eggplant in
Brown beef in skillet and drain drippings.
Add tomatoes, onion flakes, garlic, Worcestershire sauce, salt and chili powder. Cover and simmer 30 to 45 minutes.
Remove garlic.
Serve with tortilla chips as an appetizer or add your favorite beans and serve as a main course.
Cook and drain beef.
Season with garlic, black pepper.
Shred cabbage into long \"noodle-like\" strips.
Cook in 4 quarts of boiling water.
Add a dollop of cream to the water to make a milder cabbage flavor.
Drain when tender.
Mix all ingredients for Alfredo sauce in a small saucepan and heat until melted and thoroughly mixed together
PS--the Alfredo Sauce is great over low carb pasta or spaghetti squash.
Can be used as a side dish or main course.
Place bones in large stockpot, add water to cover by 6 inches.
Bring to boil, reduce heat and boil gently for 45 minutes.
Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
Ladle soup into 6 large bowls.
Add 1 cup rice to each bowl.
Squeeze juice from a lomon wedge over each bowl.
Serve immediately as a main course.
Cook roast (uncovered) for 30 minutes in 350\u00b0 oven.
Remove roast; add water, bouillon and seasonings.
Cover and bake at 250\u00b0 for 3 1/2 hours.
May be served hot.
Make gravy using marinade. May be allowed to marinate in refrigerator.
When cool (or next day), slice and reheat to serve.
This makes great sandwiches or a main course.
Saute ground beef until it is nearly cooked.
Slice veggies except for eggplant.
If eggplant is tender and fresh, leave skin on and cut in cubes.
(If not, peel it.)
Spray a casserole dish with Pam.
Combine veggies, meat, Italian seasoning and some of the grated cheese; pour into casserole dish.
Do not add Mozzarella yet.
When your casserole is cooked, 350\u00b0 for about 1 to 1 1/4 hours, sprinkle with grated cheese and top with Mozzarella.
The heat from the food will melt the cheese, also good without meat sauce.
an.
Add the ground beef and stir till the meat
Mix thoroughly beef and onion salt; shape into 24 meatballs. In large saucepan, brown meatballs in shortening; pour off fat. Add remaining ingredients, except cheese.
Bring to boil; reduce heat.
Simmer 10 minutes or until done; stir occasionally.
Serve with cheese.
Makes about 6 cups.
edium-high heat, cook bacon, beef and onion until meat is
aten first.
Then, the main course.
ix, add onions and chives, beef, salt, pepper and allspice and
ust lightly browned. Add your beef au jus to your roux
nd fry onions and ground beef, till beef is browned well.
lattened if served as a main course and about the size of