Cut beef into cubes 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. Mix well, cover, and refrigerate overnight.
Preheat grill for high heat.
Thread beef on skewers, 6 to 8 pieces per skewer.
Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.
Put vermouth in container.
Add 3 tablespoons beef bouillon. Mix with 1 or 2 cups hot water. Add oil and other spices, then add meat.
Press meat down into liquid so all meat is covered.
Put in refrigerator until liquid is absorbed, overnight at least.
Freeze until ready to cook.
Combine first 5 ingredients.
Marinate cubes of lamb, chicken (boneless breast or boneless thighs) or beef at least overnight, the longer the better!
Mix the first six ingredients together and marinate beef squares overnight.
Then place on skewer and alternate with onion, bell pepper, tomatoes and mushrooms.
Cook on grill.
Mix all ingredients and bring to a boil.
Marinate beef in mixture a minimum of 4 hours.
Add 1 can Campbell's beef gravy. Then drain vegetables & add
he recipe, including that addition.
*Chasen's used the best beef chuck
arge zip-top bag. Add beef; seal and marinate in refrigerator
inch deep - place your beef bones - bake for 3 hrs
he remaining marinade. Skewer the beef onto the prepared skewers.
owl until smooth. Add the beef cubes, and toss until evenly
esealable plastic bag. Add the beef, coat with the marinade, squeeze
Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs.
Pat dry with cloth or paper towel and place into dehydrator for roughly 8-12hrs.
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.
eady to use in your recipe. This process really changes the
Combine first 6 ingredients in a bowl.
Add beef cubes. Cover and refrigerate at least four hours or overnight, stirring occasionally.
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.
Mix beef cubes and recipe #458575.
Peel and cube
Dredge beef in flour, seasoned with your
Combine chicken broth and beef bouillon in a bowl.