n a large skillet, cook beef over medium-high heat until
r skillet, brown the ground beef and onions over medium-high
Slice beef very thinly across the grain
ntil translucent.
Brown the beef, taking care to break it
Spray large pot with extra virgin olive oil spray. Over med-high heat, lightly brown beef and then add veggies, except for mushrooms. Saute for a 3-5 minutes.
Add broth, bay leaf, barley, mushrooms (with juice). Bring to boil.
Lower heat and simmer for 30-60 minutes or until barley and veggies are tender. Remove bay leaves. Salt and pepper to taste.
Cook ground beef on med low in cast
he oil, then add the beef, onion, garlic, and seasoning mix
Spray a large skillet with spray.
Preheat skillet over medium heat.
Add meat and garlic.
Brown meat all sides.
Stir in broth, carrots, water chestnuts and basil.
Bring to boil.
Stir in barley; return mixture to boil.
Transfer to a 1 1/2-quart casserole.
Bake, covered, in a 350\u00b0 oven about 50 minutes or until beef and barley are nearly tender.
Stir occasionally.
Stir in zucchini and parsley.
Bake 15 to 20 minutes more or until tender.
Serves 4.
ok or skillet.
Add beef strips, not more than 1
Coat the beef with the flour. Brown in oil in a large dutch oven or stew pot.
Add onion & cook until soft & translucent. Add garlic and stir.
Add all ingredients through water. Bring to boil. Partially cover & simmer for 1 hour.
Add tomatoes, potatoes, and carrots. Simmer uncovered for 30 minutes, or until vegetables are soft.
Stir in parsley and salt to taste.
Enjoy!
Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
Cut roast into 1 1/2 inch cubes.
Season with the pepper.
add to pot and brown for 4 - 5 minutes.
Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
Bring to boil.
Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
Cover and simmer until tender about 45 minutes.
Dice peeled potatoes and add to pot.
Add more water if needed.
Simmer until tender, about 45 minutes.
ackage directions.
Divide ground beef in half and make two
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
skillet brown the ground beef and add Chipoltle chili powder
gain later on in the recipe. Set this bowl aside.
This recipe makes 9 servings approximately 1 1/2 cups each.
Brown the ground beef and onion together until fully cooked. Mix soups and cheeses together and then mix in the beef/onions. Spray 8x8 baking pan with Pam, Put beef and onions down in it to make one layer. Place frozen vegetables on top. Top with tator tots (You may need more or less tater tots to make one layer). Bake uncovered for 30 minutes in the oven at 350 degrees.
Form ground beef into small meatballs.
Heat