eeks.
Dry out the beef chunks by salting and peppering
place all ingredients in any order you wish into a small bowl. Using a small wire whisk stir until all ingredients are well blended.
Just a note: I use this recipe for 2lbs of ground beef.
he rissoles in the oven for about 15 minutes, turning after
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.
Heat shredded beef (or cooked ground beef, shredded chicken).
Add the
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.
Drain fat and add brown sugar, soy sauce, ginger, red pepper and ground pepper.
Simmer for a few minutes to blend flavors.
Serve over steamed rice and top with green onions.
o make marinade for beef. Marinate the beef slices in marinade for at least
Slice beef into very thin strips.
In a large, deep skillet, add onions and beef and brown until no longer pink.
Drain off fat.
Stir in Remaining Ingredients, except sour cream, reduce heat, cover and simmer 20-25 minutes, stirring occasionally.
Remove from heat when mixture thickens to desired consistency and let sit for a few minutes. Then add sour cream and mix well until blended.
Serve immediately over hot noodles.
****EDIT: If you prefer your stroganoff mixture a little thinner, increase the milk from 1/2 cup to 3/4 cup.
b>for at least 1 hour.
If you can, run the beef
In medium saucepan, combine rice with water; bring to boil. Reduce heat and simmer, uncovered, stirring occasionally for 10 minutes.
Stir in beef, corn and green chiles; heat through. Evenly spread 1/2 cup rice mixture onto each tortilla, then roll and place on serving plate.
Makes 8 tortillas.
wn cranberry sauce and freeze for later use in recipes. Or
ST FILL THEN FREEZE TACOS BEFORE FRYING FOR AUTHENTIC RESULTS. PREPARE MY
ne minute longer. Add the ground beef and break up the meat
Heat oil in a frying pan and saute ground beef until browned. Add crushed peppercorns and chopped tomatoes. Bring to a boil and cook over medium heat for 10 mins. Season and add cayenne. Distribute 2/3 of ground beef mixture between tacos. Mix corn, olives and lettuce together then distribute over tacos. Top with remaining meat.
Preheat the oven to 400\u00b0F. Heat 1 tbsp of the oil in large skillet on high heat. Cook ground beef for 10-15 mins, stirring to break up any lumps, until no longer pink and cooked through.
Place the tacos in oven and bake until crisp.
Meanwhile, combine beef, diced avocado, tomato and onion in a large bowl. Stir in garlic, juice, remaining 1 tbsp oil, Tabasco, ground coriander and cumin. Season to taste.
Place 1/2 cup of beef filling in each taco shell. Top each taco with a spoonful of mashed avocado and cilantro leaves. Serve.
Note: original recipe specified 3 tablespoons Korean kochujang
until golden. Add the beef and cook for 5 mins, stirring to
Heat sunflower oil in a large pan and cook chili, red pepper, and ground beef for 5 minutes until browned. Add the cumin and coriander and cook for another minute. Add tomato sauce and beef bouillon, bring to a boil and simmer for 15 minutes, adding a little water if necessary. Add avocado and cook for 3 minutes.
Spoon into flour tortillas and serve with sour cream.
Heat the oil in a frying pan and cook the ground beef for 5 mins, until no longer pink. Add the ginger, cumin, onions and two-thirds of the garlic and saute for 5 mins. Season with salt, black pepper and a few drops of hot sauce.
In a bowl, mix the avocados, yogurt and remaining garlic. Stir in lime juice and hot sauce to taste. In a separate bowl, mix the tomatoes and lettuce.
Fill the taco shells with the ground beef and salad. Top with the avocado mixture and garnish with red pepper flakes.