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.
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.
Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes).
Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours.
Sprinkle each serving with minced onion and grated cheese if desired.
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.
killet on high heat. Cook beef in 2 batches, stirring, for
n package.
Brown Ground Beef and drain.
Pour Spaghetti
In a large stock pot brown the cubed beef in oil then add the onions, celery and frozen vegetables - cook until onions are translucent.
Add the rest of the ingredients and bring it to a medium boil.
Reduce the heat and allow soup to lighlty boil.
After 30 minutes taste, and add salt and pepper if needed.
Continue to simmer for 45 - 60 minutes.
Keep warm till your ready to serve.
r two.
Add ground beef and cook until browned; Drain
Brown beef in oil in saucepan over medium-high heat (do in batches if necessary), about 4 minutes per batch.
Add broth, barley, and 5 cups of water to browned beef in saucepan and bring to a boil; cover and simmer for 10 minutes or until barley is tender.
Stir in frozen mixed vegetables and gently heat through, about 5-7 minutes.
Brown ground beef in skillet; drain grease.
Pour spaghetti sauce and simmer.
Boil noodles as directed; drain.
In a large casserole dish, layer ingredients as follows:
noodles, meat sauce and both cheeses.
Repeat until all is used.
Put extra cheese on top.
Place in 350\u00b0 oven until cheese is melted on top.
Put all ingredients into the dutch oven and stir to mix.
Cover and bake at 300* for 4 hours or until you are ready to eat.
You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
Serve with hot buttered biscuits, Recipe #348286 .
Preheat oven to 325\u00b0. Place onions in bottom of metal baking pan and place beef brisket (not corned) on top. Pour coffee over meat, then pour over the chili sauce. Sprinkle brown sugar over all. Cover baking pan tightly with foil. Bake for 3 1/2 to 4 hours. Allow to sit for 8 to 10 minutes before slicing thinly across grain.
In a bowl, combine ground beef, 1/2 onion, egg and
Cut steak into bite size pieces.
Heat 1 tbsp olive oil in heavy skillet.
Add beef and brown.
Sprinkle with flour and cook an additional minute.
Add water, wine, soup mix and bouillon and stir.
Transfer to casserole dish with lid and bake at 325\u00b0F for 3 hours.
Ensure it does not go dry by adding wine or water.
Fry mushrooms in pan with 1 tbsp olive oil.
Add mushrooms to mixture and return to oven for an hour.
Cook noodles as directed.
Remove mixture from oven and stir in sour cream.
Serve over noodles.
Mix 5 first ingredients together in a bowl.
Spread cream cheese mixture on 4 tortilla bread up to edges.
Layer shaved deli roast beed over cream cheese spread leaving 1/4 inch on sides.
Spread cheddar cheese over roast beef.
Roll each tortilla jelly roll style and wrap with plastic wrap and refrigerate for about 1 hour. Take out and slice each tortilla ends and discard.
Slice each tortilla in 10 pieces. Lay on tray with tooth picks to hold the overlaying tortilla in place.
Brown ground beef and add taco seasoning as
r skillet, brown the ground beef and onions over medium-high
Combine all ingredients in 2 (4-quart) slow cookers (this is a very large recipe). Cover. Cook on low 10 to 11 hours.