n 10-inch skillet, cook beef and onion over medium heat
Cook and stir ground beef and onion in a large skillet over medium-high heat until beef is no longer pink.
Pour off drippings.
Sprinkle oregano and salt over beef, stirring to combine.
Place tortillas on 2 large baking sheets.
Lightly brush surface of each tortilla with oil.
Bake in a preheated 400\u00b0 oven for 3 minutes.
Divide beef mixture evenly over tops or tortillas; divide tomato and desired topping over beef mixture.
Bake at 400\u00b0 for 12 to 14 minutes, rearranging baking sheets halfway through cooking time.
hot roast beef sandwiches, or beef stew. See my other recipes for directions
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 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
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.
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
o 400 degrees.
Dredge beef in flour, brown in oil
Cut the beef into 1-1/2\" to
Cook beef until tender.
Cut beef in very small pieces.
Add diced onion to beef and fry until onion is cooked.
Add soup and 1/2 can of water to meat and onions.
Add cream and heat.
Add flour to water to make paste.
Add flour paste to meat and stir until thickened.
Serve hot over rice or noodles.
Cook and stir ground beef and onion in large skillet over medium high heat until beef loses pink color.
Pour off drippings. Sprinkle oregano and salt over beef, stirring to combine.
Place tortillas on 2 large baking sheets.
Lightly brush surface of each tortilla with oil.
Bake in preheated 400\u00b0 oven for 3 minutes. Divide beef mixture evenly over tops of tortillas.
Divide tomato and desired topping over beef mixture.
Bake at 400\u00b0 for 12 to 14 minutes.