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.
Tenderize beef tip in pressure cooker or parboil.
Melt butter in skillet over low heat.
Slice onion very thin and saute in butter until tender.
Add mushrooms and saute for an additional 3-4 minutes.
Stir beef tips and stir-fry until brown over medium heat.
Add mushroom gravy and stir well.
Add dry onion soup mix. Stir well and add 1 Cup water.
Cook covered, for 30 minutes, stirring occasionally.
Serve over egg noodles or rice.
Place onion and beef tip in resealable plastic bag or glass dish.
Combine remaining ingredients.
Pour marinade over tri-tip beef mixture and place in refrigerator for 24 hours.
Turn beef occasionally.
Barbecue on medium heat until tri-tip is medium rare.
Boil the sliced beef about 2 hours, or until tender.
Melt the butter and mix with the flour.
Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
Cook for about 5 minutes, or until the gravy thickens.
Stir constantly to prevent lumping.
Season with salt and pepper to taste.
Pour the hot gravy over the sliced beef.
Serve with bread dumplings.
Use the remaining broth to make delicious beef soup.
With tip of knife, make cuts in top of beef roast; insert garlic
nd lightly oil grate. Brush beef tip with barbeque sauce and grill
Cook and stir beef in shortening in heavy 8-
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.
re going to sear your beef. Turn the heat up to
low cooker and place the beef on top.
Spread the
Toss beef strips/pieces in cornstarch and set aside.
Mix remaining ingredients in your crock pot and place beef over top.
Cover and cook for 6 to 8 hours.
Gently stir the beef into the sauce mixture and serve over rice.
Combine last 3 ingredients and rub evenly over roast.
Place roast, fat side up, on rack in an open pan. Roast in a slow oven at 325\u00b0, uncovered. Do not add water!
Cook 35 to 40 minutes per pound.
Let stand 15 to 20 minutes before slicing.
er medium high heat. Cook beef in skillet about 5 minutes
In an electric frypan, heat to about 300\u00b0 and melt butter. Pour in beef tips and cut pan down to 250\u00b0.
Cover beef with water and cook slow for about 1 1/2 hours or until tender.
Let boil dry.
Mix gravy as directed on package.
Pour in mushrooms.
Let beef tips, gravy mix and mushrooms cook for about 15 minutes on low, then serve.
In 3 quart pan, combine water, vegetables, tomatoes, pasta, bouillon and basil.
Bring to boil; reduce heat to low.
Simmer uncovered 10 minutes until pasta is tender.
Stir beef into simmering soup.
Immediately remove from heat.
Cover and let stand 5 minutes.
Sprinkle with cheese, if desired.
Trim fat from beef.
Cut crosswise into 1/2-inch thick slices. Coat beef with flour.
Melt margarine in a large skillet.
Add beef, garlic and onions; cook until beef is browned on all sides. Add mushrooms, bouillon cubes, dill weed, parsley, catsup, salt and pepper.
Cover and cook over low heat for 20 minutes, stirring occasionally.
Add sour cream and sherry; mix well.
If desired, serve with cooked noodles.
Serves 8.
Dredge beef tips in flour, shaking off
Combine lemon juice, chopped onion, mustard, garlic salt, salt and pepper.
Add oil and mix.
Place beef cubes and marinade in a plastic bag; tie bag securely and place in pan in fridge several hours or overnight.
Pour off marinade and save.
Thread beef, vegies and pickles (alternating) on skewers.
Brush with marinade. Place kabobs on grill 3 to 4 inches from heat and broil to moderate temperature, turning and brushing with marinade occasionally, for 12 to 18 minutes, depending on how well done you desire.
Cream the cream cheese and milk; stir in beef, then blend in pepper, garlic salt, sour cream and onion flakes.
Place in a square baking dish.
To prepare topping, saute pecans in butter and salt.
Pour over beef and cheese mixture.
Bake for 20 minutes at 350\u00b0.