edium-high heat. Carefully add beef brisket and brown the meat
2 to 5 minutes. Add beef cubes; cook and stir until
In a 4-quart microwavable casserole, combine beef, 2 cups water, onion soup mix, mushrooms, paprika and caraway seed. Cover with lid.
Cook in microwave at High for 10 minutes and at Low for 55 to 60 minutes.
Stir twice.
To complete: blend cornstarch with remaining 1/4 cup water until smooth.
Stir into dish.
Cook, uncovered, at Low for 3 minutes or until thickened. Yield:
6 to 8 servings.
In large skillet, brown ground beef with chopped onion and chopped green pepper.
Mix soups, mushrooms with liquid, water, salt and pepper and add to meat, onions and peppers.
Cook for 5 minutes.
Mix meat mixture with cooked macaroni and place into greased casserole.
Sprinkle cracker crumbs on top.
Bake, uncovered, for 1 hour at 325\u00b0.
inch deep - place your beef bones - bake for 3 hrs
In large pot, cook egg noodles in boiling salted water until al dente, drain and set noodles aside.
In the empty pot, heat olive oil and saute onion, garlic, red pepper flakes, and celery until onion is translucent.
Add ground beef, parsley, oregano, paprika, garlic powder, salt, & pepper. Cook until meat is almost done (don't drain), then add peas & carrots and beef gravy.
Cook until beef is done, then taste and adjust seasonings according to your preference.
Toss cooked egg noodles in and coat well.
Serve hot.
mins.
Stir the beef back into the pan and
br>Stir in tomatoes and beef stock and heat to a
ven on high heat. Cook beef, in batches, for 3 mins
il over medium heat. Sprinkle beef with flour then brown in
GOULASH:
In a large heavy
killet on high heat. Cook beef in 2 batches, stirring, for
Preheat oven to 400\u00b0F.
Heat 1 tbsp oil in a large Dutch oven. Working in batches, brown beef. Set aside. Add olives, garlic, tomato paste, bacon and onion. Cook for 2 mins over medium heat. Return meat to pan. Add red wine, chopped tomatoes and rosemary. Transfer to oven and cook, covered, for 1 hour.
Meanwhile, heat remaining oil in a large frying pan, add zucchini, peppers and eggplant. Saute for 5-8 mins, until cooked through. Season.
Add sauteed vegetables to goulash. Serve with tagliatelle, if desired.
Heat butter in a large saucepan. Sear meat for 8 mins, until browned. Add tomato paste, onions and garlic. Cook for 2 mins. Add wine and bring to a boil. Simmer for 3 mins. Add 3 cups water and bring to a boil. Add bay leaves and sugar. Season. Cook over low heat for 2 hours. Season.
Meanwhile, cook pasta in boiling salted water until al dente. Serve with beef goulash.
Place ground beef in a 2-quart ovenware casserole.
Cover. Cook in microwave about 7 to 8 minutes.
During cooking, stir twice to break up meat.
Combine water, tomato sauce, soup mix and salt.
Mix well.
Pour over dish halfway around after 5 minutes. After 10 minutes, stir.
Cook another 5 to 6 minutes or until noodles are tender.
Total cooking time: 20 minutes.
Recipe yields: 4 to 6 servings.
over medium heat, brown ground beef with onion, till there is
nd salt.
Add the beef and brown well.
Lower
Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
Add paprika and blend well. Add meat, green pepper, salt, and water.
Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
Add more water if desired, although mixture should not be overly soupy when finished cooking.
Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).
he recipe, including that addition.
*Chasen's used the best beef chuck
urns. Place the oil and beef in the inner pot. Using