eeks.
Dry out the beef chunks by salting and peppering
Use the recipe for Beef or Pork Stew.
Put in a baking pan. Place 2 to 4 unbaked biscuits on the top.
Bake at 400\u00b0 (hot oven) for 20 to 30 minutes, until browned.
he beef then saute with the carrots and onions for 4 mins
Toss beef cubes in flour seasoned with
using approximately 1/4 cup for each crepe. Tilt the pan
orcestershire sauce for 1 hour minimum.
To prepare the ragout: Grill
For the polenta:Coat a 8
For the ragout, heat oil in a medium
uncovered in a 300 * oven for about 3 hours until thoroughly
br>In a bowl, combine beef, half of the flour and
his is a basic recipe to making gravy for any type of
Shake beef with flour and salt in
Cut up all root vegetables to 1/2 inch pieces.
Preheat oven to 425\u00b0F Toss vegetables and onion with 1 tbsp olive oil. Place vegetables on baking sheet; roast for 20 minutes or until golden.
Saute beef in large dutch oven in remaining olive oil over medium high heat until brown. Add in roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and juice. Simmer 5 to 10 minutes on low until sauce is slightly thick.
Serve over mashed potatoes.
Shake flour, salt, pepper and beef strips in a brown lunch bag. Brown beef in oil.
Add soup, 1 bay leaf, tomato paste and cinnamon.
Cook on low-medium (stir frequently) for at least 45 minutes to 1 hour.
Now, add carrots.
Cook another hour until meat and carrots are tender.
Serve over Mueller's made noodles.
Makes 6 servings.
Saute onion.
Add beef broth and cook till meat
In Dutch oven, melt butter.
Add celery and onion; cook and stir over medium heat until tender.
Add beef.
Brown over medium-high heat.
Stir in tomatoes, tomato paste, wine vinegar, brown sugar, parsley flakes, paprika, oregano, garlic salt, caraway seed, cayenne and bay leaf.
Heat to boiling.
Reduce heat; cover and simmer for 2 to 2 1/2 hours or until beef is tender, stirring occasionally.
Remove bay leaf.
Serve over rice or egg noodles. Makes 4 to 6 servings.
Combine onion, green pepper and olive oil in a 3-quart casserole.
Microwave at High until peppers are tender, 2 to 5 minutes.
Stir in remaining ingredients.
Cover; microwave at High for 10 minutes.
Reduce power to Medium.
Microwave until beef and potatoes are tender, 50 minutes to 1 hour, stirring after 30 minutes.
Let stand 5 to 10 minutes.
Serve over rice, noodles or potatoes, if desired.
Combine flour, salt, and pepper in a bag. Season beef cubes by shaking in the bag of flour mixture then brown beef in oil in a large skillet. Remove meat.
Saute onion, pepper and celery until soft. Stir remaining flour into vegetables. Slowly add bouillon and remaining ingredients and cook until blended.
Pour all ingredients into a large casserole and bake uncovered at 325 degrees for 2 hours.
Serve over rice or noodles. Serves 8. (The casserole will look dried out until you stir it up before serving).
Trim visible fat from beef.
Brown in vegetable oil in fry pan. Add mushrooms, wine (1/2 cup water may be substituted) and bouillon cube dissolved in boiling water.
Simmer, covered, for 45 minutes or until tender.
Add vegetables and simmer until vegetables are tender, about 30 minutes longer.
Stir into stew, cook and stir until smoothly thickened and mixture comes to a boil.
Serve with noodles or rice.
Serves 4.
Brown beef in oil, drain and put in crock pot.
Add onions, tomatoes, carrots, garlic and tapioca to the pot.
Combine broth, wine and seasonings. Pour over the items in the crock pot.
Cook on low for 8 - 10 hours.
The last 45 minutes add the zucchini and switch to high heat.
Serve over rice.