In a large, heavy-based saucepan, heat oil and butter together on high. Dust veal in seasoned flour, shaking off excess. Cook 2-3 minutes each side, until well browned. Transfer to a plate.
Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring, until lightly browned. Stir in wine. Simmer 1 minute.
Add tomatoes and stock and bring to boil. Return veal to pan. Reduce heat to low. Simmer, covered, 1 hour, until veal is very tender. Season to taste and serve with mashed potatoes.
Put the veal and flour into a plastic bag, seal and then shake so that the veal is coated in flour.
Heat the oil in a deep, heavy based pot. Add the veal and cook all sides so that the veal shanks are browned. Remove from the pot.
If necessary, add a bit more oil to the pan. Add the onion and cook about 5 minutes until browned, Add the garlic and cook and extra minute.
Add the stock and wine to the pan. Cook until bubbling.
Return the veal shanks to the pot, and also add the chopped tomatoes and bouquet garni (see description ...
ottom of the pan. Add beef broth (or stock) and bay
tainless steel pan and brown beef shanks 2-3 minutes per
eat to medium-high. Add beef shank and cook until browned
5 minutes.
Add the beef stock, bring to a boil
Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes).
Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours.
Sprinkle each serving with minced onion and grated cheese if desired.
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
Mix beef cubes and recipe #458575.
Peel and cube
ver medium heat.
Add beef (1/4 at a time
Cut beef in 1-inch strips.
Brown in hot shortening.
Add chopped onion and garlic.
Lightly season beef.
Stir in soup and mushroom pieces.
Add ketchup, Worcestershire sauce and sour cream. Heat, but do not boil.
Serve over noodles.
Cube beef to 1-inch size.
Combine the soup and wine, mixing well, and pour over beef cubes.
Cover and bake at 350\u00b0 for 2 1/2 hours or until beef is tender.
If more liquid is needed, add a mixture of 50/50 wine and water.
Cook noodles in lightly salted water; rinse and drain.
Add butter and stir.
Serve in fondue dish.
Pour beef cubes and gravy easy over noodles.
Put a side dish of extra gravy by noodle dish.
Serves 100 people.
In a large soup pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Season with salt, pepper and garlic powder to taste. Drain off excess fat.
Add the tomatoes, tomato sauce, beef broth, worchestershire sauce, potato, frozen vegetables, soup mix and sugar.
Bring soup to a boil. Reduce heat, cover and simmer for 20 minutes or until potato and vegetables are cooked.
Put beef in slow-cooking pot.
Combine remaining ingredients and pour over meat.
Cover tightly and cook at \"low\" for 8 to 10 hours; on \"high\" for 4 to 5 hours.
Add 1 tablespoon Kitchen Bouquet to darken gravy, if you wish.
Makes 4 to 6 servings.
Place dried beef circle on bottom of baking dish (ungreased). Place one chicken breast on each mound and cover with sour cream and mushroom soup that has been mixed together.
Bake at 275\u00b0 for 3 hours.
I use 2 circles of dried beef and this recipe seems to appeal to hearty appetites.
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.
Mix soup and mustard.
Break corned beef into bite-size. Combine all ingredients and pour into greased 2-quart casserole dish.
Cover and bake in 375\u00b0 oven for 45 minutes.
o 375 degrees. Season the osso buco with 1/2 teaspoon
4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
Now add the tomatoes, broth, wine and pepper and fresh herbs.
Bring to a boil, cover and reduce to a simmer for 30 minutes.
When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
Pour this ...
Combine first 3 ingrediants in a shallow dish,
stir well. Dredge veal in
flour mixture.
Heat oil in oven-proof Dutch
oven over med-high heat.
Add veal & brown on all side Remove from pan & set aside
Reduce heat to med.,add
carrots & next 4 ingre.
Cook for 5 minutes stirring
to deglaze the pan.
Return veal to pan add tomat
and next 3 ingre
Cover & bake @ 350 for 2hours
Dicard bay leaf