edium-high heat. Carefully add beef brisket and brown the meat
For the Marinade: In a small bowl, mix
Place all marinade ingredients (except salt, vermouth and
dditional 2 minutes. Add ground beef and cook until there is
ough outer layer from the beef heart on a work surface
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Cut the beef into 1-1/2\" to
marinade sliced beef in soy sauce, garlic, and ginger in the fridge for at least 1/2 hour.
heat oil on a skillet or wok to about med.
take beef out of marinade and toss in cornstarch and stir fry until almost cooked all the way thru.
Mix together the sauce ingredients and pour into the skillet and simmer with the beef until the sauce is thickened and the beef in cooked all the way thru.
You may add any cooked veggies in the the beef if you like, I serve this over rice or on a salad for a great meal.
cornstarch and oil for marinade.
Cut beef across the grain into
Make a marinade by mixing 2 tablespoons oil, ginger, cumin, coriander, salt and cayenne together in large shallow bowl. Add fish and marinate in the refrigerator for no more than 30 minutes. Meanwhile, build a single-level fire. Set grill rack in place. Cover grill with lid and
let rack heat up, about 5 minutes. Rub cooking grate with oil-dipped wad of paper towels.
eat. Remove steak kabobs from marinade; discard marinade. Grill over direct heat
HEAT oil in large nonstick skillet on medium-high heat.
Add meat; cook 3 minute or until evenly browned, stirring frequently.
ADD broccoli, hoisin sauce, dressing and gingerroot; stir.
Cover and cook 5 minute or until heated through.
SERVE over the rice.
KITCHENS TIPS:
If you can't find beef stir-fry strips in your supermarket, substitute any grilling steak, cut into thin strips.
Make it easy by using jarred minced ginger for the fresh gingerroot.
b>beef strips in marinade of your choice and marinate overnight.
Remove beef
Combine the first seven ingredients and pour over the brisket. Allow to marinate for 24 hours in the refrigerator.
When ready to bake, place the beef brisket in a roasting pan and pour the marinade over it.
Cover the pan with a lid or foil and bake in a 325 degree oven for 4 hours or until tender.
Transfer the beef to a cutting board and slice against the grain. Pour some of the liquid back onto the meat to keep it moist. Save the juice to pour on any leftovers.
Cut beef across the grain into 1/
very sharp knife slice beef very thinly diagonally to make
Cut the beef, salt and pepper the beef and coat the beef with flour.
Crush garlic into saucepan with butter and cook the beef.
Add tomato juice and basil and simmer it for an hour till the beef become tender.
Add the veggies and cook till they cooked.
Serve it with sour cream if you desire.
Start with the boneless beef then make a marinade.
1 1/2
Chop the onion and saute in the oleo.
When nearly clear, add the small can of mushrooms and heat thoroughly.
Add the can of roast beef and stir to separate the pieces of beef.
Add the sour cream and heat thoroughly.
Serve over rice or noodles.
Add a tossed salad and rolls for a complete meal.
This recipe will serve 2 people.
Heat oil in a large skillet on high heat. Cook beef in batches for 5 mins, until starting to brown. Stir in onions and carrot, and cook for 2 mins.
Reduce heat to medium. Add tomatoes, bourguignon seasoning, mushrooms and 1 3/4 cups water. Bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 30 mins, until meat is very tender. Serve with mashed potato and sprinkle with parsley.