In 3 quart pan, combine water, vegetables, tomatoes, pasta, bouillon and basil.
Bring to boil; reduce heat to low.
Simmer uncovered 10 minutes until pasta is tender.
Stir beef into simmering soup.
Immediately remove from heat.
Cover and let stand 5 minutes.
Sprinkle with cheese, if desired.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
Remove fat from beef. Cut beef into 1/2- inch cubes.
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry about 2 minutes or until brown. Add vegetables and 1 T of water; stir-fry 1 minute.
Stir in stir-fry sauce until well mixed; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender. Serve with rice.
Tenderize beef tip in pressure cooker or parboil.
Melt butter in skillet over low heat.
Slice onion very thin and saute in butter until tender.
Add mushrooms and saute for an additional 3-4 minutes.
Stir beef tips and stir-fry until brown over medium heat.
Add mushroom gravy and stir well.
Add dry onion soup mix. Stir well and add 1 Cup water.
Cook covered, for 30 minutes, stirring occasionally.
Serve over egg noodles or rice.
Place onion and beef tip in resealable plastic bag or glass dish.
Combine remaining ingredients.
Pour marinade over tri-tip beef mixture and place in refrigerator for 24 hours.
Turn beef occasionally.
Barbecue on medium heat until tri-tip is medium rare.
Boil the sliced beef about 2 hours, or until tender.
Melt the butter and mix with the flour.
Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
Cook for about 5 minutes, or until the gravy thickens.
Stir constantly to prevent lumping.
Season with salt and pepper to taste.
Pour the hot gravy over the sliced beef.
Serve with bread dumplings.
Use the remaining broth to make delicious beef soup.
Toss beef in flour and paprika. Heat 1 tbsp oil in a medium frying pan over medium-high heat. Cook beef, in batches, for 4-5 mins, or until beef is browned. Set aside.
Add remaining oil to pan. Saute onion, pepper and garlic for 5 mins, or until softened. Add mushrooms and zucchini. Cook for 3 mins, or until mushrooms soften. Return beef to pan along with stock, tomatoes, tomato paste, Worcestershire sauce and sour cream. Simmer for 2-3 mins, until heated through.
Serve stroganoff with rice.
With tip of knife, make cuts in top of beef roast; insert garlic
fork.
Meanwhile, dust beef with flour, shaking off any
nd lightly oil grate. Brush beef tip with barbeque sauce and grill
Cook and stir beef in shortening in heavy 8-
Preheat skillet to 350\u00b0F.
Spray skillet with vegetable cooking spray.
Place ground beef and onion soup mix into the skillet.
Cook and stir until beef is no longer pink.
Stir in tomatoes and macaroni; mix well.
Cover.
Reduce heat to simmer and continue cooking until macaroni is tender, about 20 minutes.
Stir occasionally.
To make the dressing, combine all ingredients in a bowl. Set aside.
Cover noodles with boiling water. Let stand for 5 mins then drain and rinse. Toss with vegetables, herbs and dressing. Set aside.
Heat a large nonstick wok or frying pan over high heat. Stir-fry beef quickly, until browned. Pile beef over noodles. Serve topped with extra herbs and peanuts, if desired.
vaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking
Cook beef, pepper & onion in skillet over
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
re going to sear your beef. Turn the heat up to
low cooker and place the beef on top.
Spread the
Toss beef strips/pieces in cornstarch and set aside.
Mix remaining ingredients in your crock pot and place beef over top.
Cover and cook for 6 to 8 hours.
Gently stir the beef into the sauce mixture and serve over rice.