Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
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.
Make marinade for meat:
Combine 2 tablespoons oil, 1 tablespoon Worcestershire sauce, grated onion, garlic (crushed), 3 teaspoons salt, 1/2 teaspoon pepper and ground comino.
Mix well and rub it into the meat.
Marinate meat for 1/2 hour.
Combine uncooked rice, ground meat, salt, pepper and 1/4 cup of the tomatoes.
Mix and form into 12 meat balls.
Place in a greased casserole.
Heat butter in skillet and lightly brown green pepper and onion.
Blend in flour and add remaining tomatoes. Slowly cook until thickened.
Pour over meat balls.
Cover and bake at 350\u00b0 for 1 1/2 hours.
Place stew beef meat in a 2-quart casserole.
Pour ginger ale and chili sauce over.
Stir.
Bake in oven, uncovered, at 350\u00b0 until fork-tender (approximately 2 to 2 1/2 hours).
To prevent tops of meat pieces from burning, you need to stir the mixture at about 30 minute intervals.
When tender and sauce has thickened, remove from oven.
Shred meat with 2 forks or use food processor, if desired.
Serve on buns.
Cut stew meat in small bite size pieces.
Brown the meat in large frying pan with 1/2 cup olive or corn oil.
Cut up potatoes in quarter sizes and slice carrots in bite size pieces.
After meat is browned, add 1/2 cup flour to meat (still in pan) and work in with grease.
Add 1/2 to 1 pint cold water to make gravy. (Salt and pepper to taste.)
Put all (meat and gravy, carrots and potatoes) into Dutch oven with a whole onion.
Bake at 350\u00b0 for an hour or 3 to 4 hours on low in a crock-pot.
Serve with biscuits.
Put beef meat in bottom of pan.
Wrap 1 chicken piece in 1 piece bacon and put on top of meat.
Heat mushroom soup and pour over.
Cook in oven at 250\u00b0 for 3 1/2 hours.
Mix ground beef, meat tenderizer, garlic powder, salt and pepper.
Roll into walnut-size balls.
Brown in skillet on medium heat, covered.
Drain fat and add water, ketchup and about 3 tablespoons brown sugar.
Simmer about 30 minutes.
(If sauce is too watery, add more ketchup.)
Preheat oven to 375\u00b0.
In large bowl combine meat, egg, bread crumbs,
soup
and water.
Shape into loaf and place in shallow baking
pan.
Bake 1 hour or until done.
Serves 4 to 6.
In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
Preheat oven to 150 degrees F (65 degrees C).
Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.
In a large heavy hot pot over medium high heat brown meat. Add onions, garlic, pepper, carrot, and celery and cook till meat is lightly browned being sure to stir often.
Add rest of ingredients and bring to a boil then simmer over very low heat for an hour or two. Can be placed in a crock pot and cooked on low for 6-8 hours.
Stirring to prevent the sauce from burning.
Serve over your favorite pasta topping with cheese, or use for baked ziti, lasagna or use to top a pizza.
round beef and mix with hands until combined.
Transfer meat mixture
Slice the beef thin (do not cut off the fat).
In a large bowl, marinate the sliced beef with salt, nampla, pepper and m.s.g. for 2 hours.
In a saucepan, lay the sliced beef and cook over medium heat for 3 minutes on each side.
Drain thoroughly on paper towels.
Fry the beef in deep oil until brown.
Remove from fat and drain.
Serve as side dish with curry or as hors d'oeuvres.
inutes.
Stir in ground beef or pork, cubed potatoes, water
Place meat, bones and water in an extra large saucepan. Cover and bring to
boil.
Reduce
heat
and skim surface with slotted spoon.
Add all the rest of ingredients except for the mixed vegetables and potatoes.
Let
cook
3 hours on a medium low heat. Add
mixed
vegetables and potatoes;
cook an additional 45 minutes.
Taste
for
salt
and
pepper;
adjust
to taste.
Makes 6 to 8 servings.
Dice potatoes.
Fry onions, but do not brown them.
Brown hamburger.
Combine hamburger, onions, potatoes, bouillon cubes, spices and water.
Simmer for 90 minutes on low heat.
Make sure all water evaporates.
Pack meat mixture into pie shell and dust with crushed cloves.
Cover with top shell.
Make 6 or 8 slits in middle of top shell and bake at 350\u00b0 until brown .
In a dutch oven, cook bacon until crispy. Set aside but reserve drippings.
Trim fatty edges from round steak and then cube steak into 1 inch pieces. Toss beef meat with flour to coat.
Brown beef in the drippings. Drain fat and then stir in next 13 ingredients. Bring to a boil then reduce heat.
Cover and simmer for 1 hour. Add potatoes, onions and carrots. Cover and cook for 35 more minutes. Stir in the peas the last 5 minutes.
Sprinkle with bacon.
Put cold water in a pot (appropriate large pot). If you want better soup put beef in cold water, if you want better beef meat put it in hot water.
Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
Filter the soup.
If you want, put into strained soup carrots, and add noodles or whatever you like in soup, sprinkle with freshly minced parsley leafs and serve.
In a big pot saute the onions, then add tomato paste and a glass of water.
Place the meat in the pot and add enough water to cover the meat, then cook for 20 minuts.
Add the cannellini beans to the stew and some more water to cover all the ingredients; when it comes to a boil, add cumin, a pinch of salt and let the stew cook until it's tender (about an hour), adding some more water if necessary to prevent it from sticking to the pan.
Season with more salt and serve hot with a side of couscous.