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.
Heat a 12 inch nonstick skillet over medium high heat. Remove
Cook ground beef in stockpot or Dutch oven,
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.
he bacon (skillet).
Brown the ground beef in another skillet with the
In a large skillet,cook the beef,seasoned salt, garlic powder,carrots and onions until beef is browned and veggies are crisp tender.
Drain and return to skillet.
Add water,cabbage,green peppers,soy sauce and seasoning packet from the noodles.
Break noodles into small pieces, add to pan and stir well to cover noodles with liquid.
Cover and simmer for 15 minutes or until liquid is absorbed and noodles are tender.
In a large skillet, toast the coconut over medium
Prepare macaroni as on package; drain.
In large skillet, combine green pepper, garlic and beef; cook until beef is brown and vegetables tender.
Drain.
Stir in tomatoes, sauce, corn, olives and salt.
Add macaroni; mix well.
Stir in cheese.
Serves 6 to 8.
large, high sided skillet until beef is no longer pink and
In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 T drippings.
Sprinkle flour over beef and drippings; stir until blended.
Gradually add beef broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the pierogies, vegetables and seasonings.
Cook, uncovered, for 4-5 minutes or until heated through.
Sprinkle with cheese.
In a skillet, cook ground beef and onion until meat is browned and onion is tender.
Drain off fat.
Stir in the undrained tomatoes, beans, rice, water, green pepper, chili powder, salt and garlic salt.
Reduce heat.
Simmer covered for 20 minutes, stirring occasionally.
Top with cheese.
Cover and heat about 3 minutes or until cheese melts.
Sprinkle corn chips around edge. Serves 6.
In a skillet, brown ground beef and onion; drain.
Stir in tomatoes, beans, rice, water, green pepper, chili powder, salt and garlic powder.
Reduce heat; simmer, covered, for 20 minutes.
Top with cheese.
Sprinkle with corn chips.
Broil steak 6 inches from the heat until rare, about 5 minutes on each side.
Cut diagonally into thin strips; set aside and keep warm.
In a large skillet, bring broth to a boil.
Add onion and mushrooms; cover and simmer until tender, about 5
minutes.
In a large skillet, brown ground beef and onion; drain.
Stir in tomatoes, beans, uncooked rice, green pepper, chili powder, garlic salt, 1/2 cup water and 1/2 teaspoon salt.
Bring to a boil, then reduce heat.
Cover and simmer for 20 minutes.
Top with cheese, then sprinkle crushed corn chips around edge.
br>Spray a cold large skillet with nonstick spray.
Add
In skillet, cook ground beef and onions until meat is brown and onions are tender. Drain fat.
Stir in undrained tomatoes, kidney beans, then water, rice and green peppers.
Add chili powder, salt and garlic; bring to a boil, then reduce heat.
Cover and simmer 20 minutes.
Top mixture with cheese and corn chips. Serve when cheese is melted.
Brown ground beef with onion and bell pepper in a large skillet or pot with lid. Drain grease.
Add garlic and seasonings. Stir.
Add zucchini and stir. Cover with lid and cook over medium heat for approximately 15 minutes until the zucchini is crisp tender (I don't add any water, the zucchini has enough). Stir about every 5 minutes.
Remove lid and stir in spaghetti sauce. Cook for another 5 minutes.
Great served with cottage cheese or topped with parmesan!
Brown beef and onion in a large skillet until no longer pink, drain.
Add remaining ingredients EXCEPT peas. Bring to a boil; cook 2 minutes. Blend in peas.
Cover and remove from heat; let stand 5 minutes. Serve.
Brown the ground beef in a large skillet. Drain off the grease and return the pan to the stove.
Add in the water, barbecue sauce, the baked beans, and the tomato sauce. Stir to mix well. Bring to a boil.
Once at a boil, add in the pasta and cover. Turn down to a simmer, and cook for about 12-15 minutes, or until the pasta is tender, stirring occasionally.
Scoop out into bowls, garnish with cheese, and dig in!
et aside.
Put the beef stock in a saucepan and