mbine water and beef broth granuals and bring to a boil. Add dry dumplings and brink
>and cook for 2 mins. Add ground beef and cook until browned. Add spices and
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
ontainer (or large ziplock bag) and marinate overnight. The day before
BEEF AND CARROT STEW:
Toss
If the beef is very lean, as the butcher for a piece of
Mix together flour,salt and shortening in a large bowl
Marinate meat for several days in vinegar, water and pickling spices (put spices in a spice bag; can use piece of cheesecloth). Place meat and juice in pot and add remaining ingredients and enough water to cover.
Cook for several hours until meat is fork-tender.
(Can be cooked in crock-pot.)
Cook and drain potatoes.
Mash with egg and add flour until potatoes can be formed into balls.
Use hands.
Drop into boiling, salted water and cook until balls rise to top.
Serve with sour beef.
Boil beef in 5 cups water for 1 1/2 hours or until beef is tender, having added the onion, salt, bay leaf, allspice and cloves.
Cool 2 cups of hot juice.
Add gingersnaps; mix.
Stir in brown sugar.
Simmer 45 minutes or more.
Place cloves, allspice and bay leaf in a spice ball or spice ball made with cheese cloth.
In a large heavy-bottomed pot, combine broth, sour cream, and teriyaki seasoning. Bring to a boil over medium-high heat;
Reduce heat to medium-low, add noodles, and cook for 5 minutes.
Add carrots, beef roast, broccoli, salt, and crushed red pepper.
Cook for 2 minutes longer. Serve immediately.
add more for a really hearty meal!) and poultry seasoning in
Mix the sour cream and chive dip, sour cream, and cream cheese together in a large bowl.
Fold the green onion, dried beef, and Cheddar cheese into the cream cheese mixture.
Cover dip with plastic wrap and refrigerate until set, at least 1 hour.
I use this recipe for leftover beef and gravy.
Brown onion and green pepper.
Add gravy and curry powder.
(This will spice up the gravy; add until desired spiciness.)
Add beef (cubed), apples (cut in small pieces) and raisins.
Cook until apples are soft and raisins are plump.
Serve over rice.
owl and set aside.
FOR THE BEEF AND VEGETABLES: Toss remaining marinade and beef in
FOR THE BEEF AND MARINADE:
Combine coriander, white pepper, brown sugar, and fish sauce
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onion, green pepper and celery to Dutch oven and saute until tender, about 8 minutes.
Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt and pepper, thyme, bay leaf and 2 cups water.
Bring to boiling.
Reduce heat and simmer, covered, for 1 1/4 hours. Add vegetables and cook as directed for Savory Beef and Vegetable Stew.
Melt butter or margarine in 9 x 13 baking dish.
Alternate layers of sliced potatoes and onions.
Add can of canned beef and stock, crumpled up.
Add cream of mushroom soup and cream celery soup, mixed together.
Pour over potatoes.
Salt and pepper to taste.
Cover with aluminum foil.
Bake about 1 hour at 325\u00b0 to 350\u00b0 or until tender.
Remove foil.
Turn oven up higher and bake for another 15 to 20 minutes.
Season the beef with the seasonings listed.
Cook the rice with a rice cooker, using suitable amount of water as usual.
Add oil and salt and stir well before starting cooking the rice.
Beat the eggs well.
When the rice is cooked and the rice cooker says\"keep warm\", add the seasoned beef and eggs into the rice.
Stir the ingredients well inside the rice cooker.
Close the lid until the beef is totally cooked.
If it is not salty enough, add further soy sauce into the rice to suit your taste.
Serve hot.
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.