our cream, Greek yogurt and low sodium beef broth in a medium sized
1. Pat beef dry with paper towels and
ter.
2. Cook on Low setting for 8 hours, or
he classic accompaniment to this recipe. Add noodles to boiling water
Brown meat in skillet; drain fat.
Add onions, garlic and mushrooms and saute until onion is golden- Place in crock pot.
Dissolve bouillon granules in water.
Mix together yogurt and flour.
Add bouillon, yogurt, tomato paste, salt and pepper to crock pot.
Cover and cook on low for 6 hours.
ablespoons olive oil and saute beef strips until brown. Sprinkle with
nd bay leaves.
Season beef chunks with salt and pepper
In a large skillet, saute the mushrooms, onions and beef strips in the butter. Add 2/3 cup of the beef broth, ketchup garlic and salt. Cover and simmer for 15 minutes. In a small bowl combine the cornstarch and 1/3 cup beef broth then add to the skillet. Cook and stir until the sauce thickens. Turn off the heat and add the sour cream. Serve over noodles or mashed potatoes.
ransfer to slow cooker. Add beef and white mushrooms to slow
ith the spices (including the beef bouillon) until slightly soft.
Combine the beef broth and dried porcini in
Cook and stir beef, onion, and garlic until beef is browned, about
Cook beef in nonstick skillet over low heat until browned. Reserving 1/2 cup bouillon, stir remaining bouillon, ketchup and garlic into skillet.
Cover and simmer until beef is tender, 1 to 1 1/2 hours.
Stir in mushrooms and onion.
Stir together reserved bouillon and cornstarch until blended.
Add to beef mixture and stir.
Heat to boiling and boil 1 minute, stirring constantly. Remove from heat, stir in yogurt and light sour cream.
Serve beef over cooked noodles.
eat.
Cook and stir beef, half at a time, for
Brown onion and ground beef together.
Drain fat from pan and add 3/4 can of beef broth.
In remaining broth mix flour to thicken and add to pan.
Stir in sour cream, ketchup, Worcestershire, and mushrooms.
Salt and pepper to taste and cook until thickened, about 15 minutes.
Serve over egg noodles.
Cut beef in strips 1/2-inch thick, remove all fat.
Pat dry with paper towel.
Salt and pepper.
Melt 1 Tablespoon margarine and pam in non-stick skillet.
Add meat, cook until brown both sides.
Remove.
Saute onions, mushrooms, until tender.
Return meat.
Combine broth, mustard, bay leaf, tomato paste and pour over meat.
Cover, let simmer gently for 1/2 hour until meat is tender, remove bay leaf.
Make smooth paste of flour and water.
Stir into skillet stirring constantly until thick.
Slice beef into very thin strips.
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
Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
Reduce the heat and simmer for 1-2 hours.