Brown ground beef or turkey and drain.
Brown beef and drain well.
Add broccoli, onion, sour cream, salt, pepper and mix well.
Simmer for 10 minutes.
r skillet, brown the ground beef and onions over medium-high
Slice beef very thinly across the grain
ackage directions.
Divide ground beef in half and make two
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
o 392\u00b0F Place the beef on a roasting tray, brush
s necessary.
FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees
Rub beef with oil and season. Heat
br>COMBINE in bowl ground beef, parsley, egg and breadcrumbs.
ides of the pieces of beef (leaving the middles rare) and
n a bowl, combine ground beef, 2 eggs, grated onion, breadcrumbs
nd quickly fry the seasoned beef all over until it's
00 degrees.
Let the beef tenderloin come to room temperature
Preheat oven to 400\u00b0.
Heat the clarified butter in a frying pan over medium heat.
Add the beef to the hot butter, searing it on all sides.
Season with salt and pepper and remove from the pan. Coat the filet of beef with Mushroom Pate.
Set aside.
o enclose completely.
Arrange beef Wellington, seam side down, in a
se.
To prepare the beef heat olive oil in a