n 10-inch skillet, cook beef and onion over medium heat
Place all ingredients in crockpot and cook on low over night or all day.
Do not cook on high as the beef could burn.
Serve on top of egg noodles or rice for a filling easy dinner.
Using a large saucepan or Dutch oven, brown ground beef and drain.
Add onion, salt, pepper, water, potatoes and margarine. Bring to a boil.
Add the noodles while stirring until the mixture resumes boiling.
Reduce heat to simmer.
Cook until potatoes and noodles are done, stirring occasionally.
Add your choice of carrots and peas 1 to 2 minutes before mixture is done.
Place the ground beef in a skillet over medium-high heat. Cook, stirring, until evenly browned. Drain off grease. Transfer the beef to a large saucepan or soup pot. Stir in the green beans and corn. Break hash brown patties into pieces, and stir them in. Cook until thoroughly heated. Season with salt and pepper.
Preheat oven to 425\u00b0F In 2 1/2 quart casserole toss beef with flour, then bake uncovered 20 minutes - stirring once halfway through.
Reduce heat to 350\u00b0F Add frozen stew vegetables, tomatoes, bay leaf, soup mix and wine.
Bake covered 1 1/2 hour or until beef is tender. Stir after one hour.
Season to taste (season salt, garlic powder, ground black pepper).
Serve as is or over rice or noodles.
Have roast at room temperature.
Preheat oven to 375\u00b0.
Salt and pepper roast and place on rack in shallow pan.
Place in oven and leave for 1 HOUR.
TURN OVEN OFF, BUT DO NOT OPEN DOOR!
Leave roast in oven for 3-4 hours.
About 30 minutes before dinner, turn oven to 300\u00b0 to warm.
he thinly sliced deli corned beef into strips.
Remove the
SLICE beef into very thin strips.
COOK beef in nonstick skillet 5 min., stirring often to brown. Add mushrooms to brown.
Stir in soup & heat to a boil. Stir in noodles. Cover and cook over low heat 10 minute or until noodles are done.
STIR in sour cream & cream cheese and heat through. Top with fresh parsley & serve.
Place corned beef in a large pot, cover
Place beef in a large Dutch oven.
Rinse the beef brisket under cold water, and
shallow roasting pan. Drizzle beef broth over vegetables; set aside
Brown stew and hamburger meat.
Add Beef broth, stewed tomatoes, and all the other canned vegetables drained plus the Bouillon cube.
You may need to add a little water and salt and pepper to taste.
Simmer on stove until hot and serve.
You can also freeze this as it makes a lot.
Very easy and tasty.
Sprinkle dry soup mix onto large sheet of aluminum foil. Place meat on soup mix.
Sprinkle with salt and pepper.
Pour soup over meat.
Add garlic.
Seal foil.
Place sealed foil on cookie sheet.
Bake at 250\u00b0 for 5 hours.
(A super easy, super delicious roast that is good for family or company!)
Serves 6 to 8.
In a large skillet cook the beef with onion, garlic, bell pepper and jalapeno pepper (if using) until the meat is browned drain fat.
Add in beef bouillon powder; mix to combine then season with seasoned salt and black pepper.
Stir in the cooked rice, cream of mushroom soup, green chiles and beef broth or water and hot sauce or Tabasco to taste; stir over low heat until combined and heated through.
Remove from heat and stir in the grated cheddar cheese until melted and combined.
Top with crushed corn chips just before serving.
o 350 degrees.
Place beef roast in roasting pan on
Slice Beef into thin strips.
In a large bowl whisk together milk and flour salt and pepper.
Melt butter in large pot over medium heat. Add milk and flour mixture constantly whisking until it reaches a thick consistency.
Add beef and stir with a wooden spoon until heated through.
Serve immediately over toast.
Place the beef, onion, mushrooms, garlic, thyme and
Season beef lightly with dried onion, garlic
Melt butter.
Put beef and potatoes in butter.
Boil carrots in beef broth for 10 minutes.
Spray baking dish with pan spray.
Pour meat, potatoes, carrots and broth into pan.
Add stewed tomatoes and bake at 350\u00b0 for 1 hour.