Cut beef into strips 2 inches wide; dredge in 3 tablespoons of the flour and brown in hot oil.
Push beef to one side of skillet. Add onions; cook until soft.
Add mushrooms, 1/2 cup consomme or beef bouillon, lemon juice, salt, pepper and mustard.
Cover skillet; cook over low heat for 1 1/2 hours, or until beef is tender.
Blend remaining flour with consomme or beef bouillon. Add to hot mixture; cook over low heat until sauce is smooth and thickened.
Fold in sour cream; heat through.
Do not boil. Makes 6 servings.
dd in the gravy (or consomme or broth) whisk until thickened
Melt butter in large saucepot or Dutch oven.
Add onions and cook 5 minutes to brown slightly.
Add carrots, herbs and garlic. Continue to cook over medium heat for 10 minutes.
Stir in flour, tomato paste, consomme and beer.
Add cooked meat and cover. Simmer 1/2 hour or until carrots are tender.
Serves 6.
Brown meat on all sides in a large heavy skillet.
Add consomme or beef broth, soy sauce and garlic.
Heat to boiling. Reduce heat, cover and simmer 1 hour or until beef is tender. Blend cornstarch and water; stir gradually into the stew.
Cook, stirring constantly, until gravy thickens and boils. Cook 1 minute more. Serve over rice.
Yields 8 servings.
In a large skillet or electric skillet, saute beef and onion. Add wine, lemon juice, Worcestershire sauce, mushrooms, beef broth, water, seasonings and noodles.
Cover.
Heat to boiling.
Lower heat and cook until noodles are done, 10 to 20 minutes.
Stir in yogurt or sour cream and heat through.
Serve sprinkled with parsley.
Serves 6 to 8 people.
Place beef in a crock-pot.
Add mushroom soup.
Cook overnight on low.
Serve over mashed potatoes or over toast.
Reduce the beef stock by boiling down to
Combine the flour, salt and pepper in a shallow bowl or resealable plastic bag.
Add beef and toss to coat.
Brown beef in oil.
Transfer to a crock pot with a slotted spoon.
Gradually add consomme to the skillet.
Bring to a boil; stir to loosen browned bits from the pan.
Stir in onions, wine or broth, garlic and dill.
Pour over beef.
Cover and cook on LOW for 7-8 hours or until the meat is nearly tender.
Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through.
Serve over hot noodles.
Sear beef on all sides in a
n a ziplock bag. Add beef cubes and shake until well
owl, combine tomato paste, Worcestershire, consomme, and 1 cup broth, whisking
arge non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots
dd the mushrooms, wine and beef consomme to the skillet; cook and
Set sour cream aside to warm to room temperature.
Saute onions in 3 Tbsp butter.
Stir in flour.
Gradually add consomme, stirring constantly.
Add catsup, worcestershire, pepper, basil, and nutmeg.
Simmer at least 15 minutes, stirring occasionally.
Brown meat, salt and add to completed sauce.
Add canned mushrooms.
For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce.
Just before serving, stir in sour cream and heat.
Do not allow to boil.
Serve with egg noodles or rice.
In a large skillet, brown the steaks on both sides in butter; remove steaks and set aside.
Add onion; stir/saute until tender.
Sprinkle flour over onion; stir to combine.
Gradually add consomme and wine; cook until thickened, stirring constantly.
Stir in vinegar, salt, and pepper.
Put steaks in onion mixture; cover and simmer 20 minutes or until steaks are tender.
Serve over rice; sprinkle with parsley.
Saute beef and onion in the hot fat in a heavy skillet.
Stir in the consomme, parsley, salt, pepper and A.1. Worcestershire sauce.
Spread the mixture in a casserole of a size that will leave at least an inch of space at the top.
Make your favorite muffin recipe or use a corn muffin mix.
Spoon it carefully on top of the casserole, smoothing with a knife.
Bake 25 minutes at 350\u00b0. Serves 5 to 6. Serve with fluffy mashed potatoes and buttered broccoli.
skillet brown the ground beef and add Chipoltle chili powder
owl.
Cook and stir beef sirloin cubes in the same
igh heat.
Brown the beef on all sides for about
Saute onion in margarine.
Add raw rice, then add beef consomme and slivered almonds.
Bake in covered casserole dish for 1 hour at 350\u00b0.
Tasty, but simple.