Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4 inch plate.
In large bowl, mix ground meat with all other ingredients, except water and casings. Add enough water to allow you to work the spices in, knead till well blended.
Stuff into lamb casings and tie into 5 inch links.
Keeps in refrigerator 2-3 days, 2-3 months in the freezer.
Spray roaster with cooking spray or use 1 tablespoon canola oil.
On medium-high brown lean beef, stirring slowly to keep from scorching.
When meat is browned, add salt, pepper, garlic and about 1 quart water.
Cook on medium until meat is tender (approximately 1 1/2 hours).
Add fresh carrots and cook 1/2 hour more; then add potatoes and tomatoes to sauce.
Cook until potatoes are done.
Serve with baked cornbread and fresh tossed salad. Good!
Cut lean beef into 3/4-inch cubes; season with salt and pepper.
Flour, then brown in margarine.
Add onion, garlic, soups, mushrooms, broth and water.
Simmer for an hour or until beef is thoroughly tender.
Just before serving, stir in the Accent, sour cream and paprika.
Heat until just to the boiling point and serve over rice or Chinese crisp noodles.
Heat oil in heavy skillet or Dutch oven.
Add the lean beef and quick-fry until brown.
Add and quick-fry a few minutes:
3 scallions or onion, cloves of garlic and ginger.
Add soy sauce, brown sugar, pepper and water.
Bring to a boil.
Reduce heat, cover and simmer 3 hours.
Add more liquid if needed.
Just before serving, thicken with small amount of flour, if desired.
Serve over rice or noodles.
n high heat. Cook the beef, in batches, until browned all
nd sear the strips of beef, in batches, over a high
Pat the cubes of beef dry with a paper towel
Coat beef with flour, shaking off excess.<
educe the cooking time, as beef takes forever to get tender
n frying pan and cook beef, in 2 batches, until well
he fat from the beef and partially freeze beef for ease in
Toss together beef and soy sauce.
In a wok or frying pan, heat oil over high heat. Stir-fry beef for 3 mins, until just cooked. Set aside.
In a large saucepan, bring stock and 3 cups water to a boil. Stir in beaten eggs. Add beef, spinach and bean sprouts. Bring to a boil and season. Serve.
For the salsa, combine tomatoes, lime juice and cilantro leaves in a medium bowl.
Combine beef, onion, oil and paprika in a large bowl. Heat a large skillet on high heat. Cook beef mixture in batches, stirring occasionally, for 2-3 mins, until just cooked through.
Meanwhile, heat tortillas according to package directions.
To assemble fajitas, top tortillas with lettuce, avocado, beef mixture and salsa. Carefully fold tortillas to enclose filling and secure with paper, if desired. Serve with yogurt.
In a large frying pan, heat oil over high heat. Working in batches, brown beef for 1-2 mins. Set aside and cover to keep warm.
Add butter and saute mushrooms and garlic for 1-2 mins, or until mushrooms are tender. Add wine, stock and mustard. Cook, stirring, for 1 min. Add cream and bring to a boil. Reduce heat and simmer, uncovered, for 2-3 mins, or until sauce thickens slightly.
Return beef to pan along with artichokes, tomatoes and spinach. Stir until heated through. Serve on a bed of steamed rice.
urns. Place the oil and beef in the inner pot. Using
Mix flour, salt, and dry mustard in a bag.
Add beef and shake to coat.
Heat oil in pressure cooker; brown beef pieces.
Add broth; bring to a boil.
Add all remaining ingredients.
Lock the pressure cooker lid in place and bring to high pressure over high heat.
Cook for 12 minutes.
Release the pressure, remove bay leaves before serving.
Heat the oil in a wok or large frying pan over a high heat. Add the onion and stir-fry for 2-3 mins. Add the garlic and ginger and stir-fry for 1 min.
Add the beef and stir-fry for 3 mins or until well browned. Stir through the broccolini, pepper and snap peas.
In a small bowl, combine the stock and oyster sauce. Add to the wok and simmer for 1 min, tossing, until the vegetables are tender but still crisp.
Serve with rice.
Heat oil in a wok or large frying pan over high heat. Stir-fry onion for 2-3 mins. Add garlic and ginger. Cook for 1 min. Add beef and cook for 3 mins, or until browned. Add Chinese broccoli, pepper and snow peas. Add stock and oyster sauce. Simmer until vegetables are tender but still crisp, about 1 min.
Serve with steamed rice.
igh heat and sear the beef, turning regularly. Season to taste
utch oven and fry the beef chunks, turning, until they are