edium-high heat. Carefully add beef brisket and brown the meat
inch deep - place your beef bones - bake for 3 hrs
he recipe, including that addition.
*Chasen's used the best beef chuck
ith paper towels. using one fondue pot for every six people
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
In a saucepan, heat milk and cream cheese over medium heat.
stir until smooth.
Stir in beef, onions and mustard heat through.
Move to a fondue pot or slow cooker; keep warm.
Serve with bread cubes.
Mix ingredients and stir until smooth.
Serve in fondue bowl over heat.
ver medium heat. Cover the beef with the flour.
Put
eady to use in your recipe. This process really changes the
Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
layer onions, beef, onions, drizzle with oil, refrigerate overnight.
heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
for horseradish sauce, mix all ingredients, refrigerate.
for garlic butter, mix all ingredients, refrigerate.
for bernaise sauce: combine vinegar, water and pepper in double boiler.
add egg yolks, stir constantly.
slowly add butter, stirring as it thickens.
add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.
Saute onion and garlic in butter over medium heat.
Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
Stir in sour cream until heated. Serve over noodles.
Brown beef in butter.
Sprinkle a little garlic powder on beef.
Add 1 1/2 cups of the bouillon and let simmer until meat is tender, about an hour.
Add onion and mushrooms and cook about 10 minutes.
Add about a teaspoon of flour to remaining bouillon and stir
well.
Mix with meat mixture.
Cook about 5 minutes.
Add 1 cup sour cream.
Serve over rice.
Cut one loaf French bread into bite-size pieces.
Heat milk in crock-pot on high.
Add cream cheese; stir until cheese is melted. Add mustard, onion and dry beef.
Cook 5 minutes.
Dredge beef in flour, seasoned with your
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
Combine chicken broth and beef bouillon in a bowl.
Place beef brisket in the freezer for
unction. Melt butter and cook beef chuck cubes in batches until
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.