shed cheesecloth. Can substitute with celery leaves and/or washed
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
n a large bowl. Add beef and toss to coat. Cover
Cook mushrooms and onion in butter for 3 minutes.
Remove and put in saucepan with beef stock (or bouillon cubes with water). Add floured 1-inch cubes of round steak or beef cubes.
Add more butter if needed.
Brown quickly, then put in saucepan of beef stock.
Season to taste with salt and black pepper.
Cover tightly and cook 1 hour or until meat is tender.
Add 1 package of gravy mix.
Ten minutes before serving, stir in sour cream.
Serve with or on top of wide noodles or mashed potatoes.
or al dente.
Whisk beef stock and flour to create a
50 degrees.
season steak with dry mustard, salt and pepper
Add tripe, stew meat, hominy, spices together in crock pot.
Cover with water or beef stock.
Cook on low setting for 6-8 hours.
Preheat oven to 350F degrees.
Saute onion in melted butter until tender but not browned; combine sauteed onion with beef, stock and raw potato and put into a buttered 4-cup baking dish.
Bake in preheated oven for 1 hour.
Remove from oven and shape mixture into an oval patty; place in a hot buttered skillet.
Saute until lightly browned on both sides; meanwhile, in a second skillet, fry the egg.
Top hash with egg and serve immediately.
ides. Remove meat to plate with slotted spoon and set aside
one-half. Add Stout, beef stock, pickling season and cover Dutch
For the beef stock, place all ingredients into a large stock pot and add
oo thick, pound with a meat mallet. Brush with mustard then place
Trim silver skin from beef. Butterfly beef by slicing lengthwise, two
ason the meat to taste with salt and freshly ground black
Reduce the beef stock by boiling down to half
eat all over with a fork.
Rub with seasoning.
Let
r until seared. Transfer beef to a heatproof plate.
meat you're working with are. We don't want
atties from the ground beef. Season well with salt and pepper.
oth sides of each steak with flour mixture. now dip each