xtra oil, add beef, cook turning meat to brown beef, return onion and
combine the chopped bread, ground meat, onion, egg, paprika, and the
ake Chili:
Saute meat and onions in 2 tbsp
Dredge meat with flour; sear in hot
Trim any fat from the meat and cut into bite-sized
Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Cut the meat from the beef bones into about 1/2
Place the beef knuckle in a very large (
Cut most of the meat off the beef bones. Put the bones in
Brown stew meat.
Boil meat, bouillon cubes, water and beef broth for 30 minutes.
Add frozen egg noodles.
Simmer for 30 to 45 minutes until tender.
If desired, you can thicken with cornstarch.
To prepare the meat: Cut the beef into very thin slices.
(
Take the meat.
Put seasoning on it.
Flour it, then brown it in the oil.
When meat is brown, add green bell pepper and onion. Saute them together.
Take beef cube and 2 cups hot water.
Make gravy out of this.
Pour gravy over meat, peppers and onion. Simmer them together for 3 to 5 minutes.
Serve over rice.
Take the meat from the bag and place
Place dressing and meat in large resealable plastic bag.
Place red pepper flakes and garlic into a frying pan and add meat. I don't add any oil for beef, because it produces enough grease, but for chicken, I add one tablespoon cooking oil. Cook over medium high until meat is fully cooked.
Drain grease from meat.
Mix beef stock and hot water and mix until the stock is disolved. Add to meat. Add all other ingredients, stir well, and allow to simmer down until the sauce is thick enough to serve with tacos.
Place dressing and meat in large resealable plastic bag.
Saute meat in oil.
Saute mushrooms, pepper and tomatoes separately, and then add browned meat.
Add beef stock to meat mixture.
Cook noodles in boiling salt water.
Drain and add to meat mixture.
Season and pour in greased casserole.
Top with grated cheese.
Bake at 275\u00b0 until cheese is melted.
Cut meat into 1/4\" strips and
Combine flour, salt and pepper in a bag.
Add meat; shake meat to coat.
Melt margarine in a large pan.
Brown meat.
Add beef broth.
Cook, covered, over low heat for 15 to 20 minutes.
Add potatoes, carrots, onions and celery.
Cover and cook for 1 to 1 1/4 hours, until tender.
Add peas; cook until heated through. Makes 6 to 8 servings.
Layer in crock pot.
Vegetables and meat.
Barley, beef broth, and spices.
Cover with water.
DO NOT STIR.
Cook on low 10 hours; high 6 hours, or combination of above.