our cream, Greek yogurt and low sodium beef broth in a medium sized mixing
Place beef broth into slow cooker.
Add brisket.
Place onion on the top of brisket
Cook until brisket is tender.
Use the juice on the bottom of cooker to make gravy when brisket is done.
oup mix and 1 cup low-sodium beef broth (or water or beer) add
Reconstitute beef broth with 1/2 cup water.
Saute the first 3 ingredients over medium-high heat in a Teflon frypan for a few minutes, stirring frequently.
Add the 1/2 cup of reconstituted low sodium beef broth and let simmer for a minute or so more, then add the green beans, sliced mushrooms and wine.
Cover and let simmer over medium heat for a few minutes.
Remove cover and simmer until the beans reach the desired tenderness.
1. Place London Broil in Slow cooker.
2. Spread Onion Soup Mix evenly on top of London Broil.
3. Quarter Onions Place On Top Of Meat.
4. Cut Celery On Angle Put On Top Of Onions.
5. Cut Carrots On Angle Place on Top Of Celery.
6. Cut Potatoes In Quarters Place On Top Of Carrots.
7. Pour 2 Cans (14-1/2ozs) Of Fat Free- Low Sodium Beef Broth On Top.
8. Place Slow Cooker Lid And Cook On Low for 8hrs.
Serve London Broil And Vegetables Over Egg Noodles.
Enjoy!
owl; add 1 tablespoons of low sodium beef broth or water, and beat for
After stirring the ingredients, add 2 pounds of ground chuck. Shape into meatballs about 2 inches in diameter.
Coat a shallow roasting pan with non-stick cooking spray.
Space the meatballs in the pan so they don't touch.
Cover bottom of pan with 1 cup low-sodium beef broth.
Bake at 450 degrees for 25 minutes or until they are cooked through.
Can use with your favorite spaghetti sauce.
Pan drippings may be used in the sauce.
e classic accompaniment to this recipe. Add noodles to boiling
In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
nd baby carrots.
Pour beef broth, vinegar, Worcestershire sauce and tomato
elery soup, onion soup mix, beef broth and steak sauce.
Pour
oftened.
3. Add ground beef and cook until browned and
eat to medium high. Add beef and brown on all sides
In a small bowl, combine the beef broth, soy sauce, cornstarch and mustard; stir until the cornstarch is dissolved.
Set aside. Cut the broccoli into bite size pieces.
In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking.
Add the broccoli, cauliflower, onion and garlic; stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes.
Stir in the chicken broth, scraping up any browned in
Cube beef and then season generously with
n a large saucepan, combine beef broth and wine. Bring to a
r wok.
Cook the beef, green onion and grated ginger
In a small bowl, combine the beef broth, soy sauce, cornstarch and mustard.
Stir until the cornstarch is dissolved.
Set aside. Cut the broccoli into bite size pieces.
ine.
To pot, add beef broth, hoisin or soy sauce and