otatoes in salted, boiling water for 15-20 mins, until just
For the beef stock, place all ingredients into
For the beef empanadas, preheat the oven to
For the beef: place in large pan and
tir in the tomato paste for 1 minute.
Stir in
n the cooked beef; cover, and cook slowly over low heat for 10
In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
Stir in the chopped cooked beef.
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
Brown onions and celery in margarine.
Add cooked beef.
Add remaining ingredients.
Simmer for 20 minutes.
Serve on hamburger buns.
Cut cooked beef into small pieces and brown very lightly with the chopped onions in shortening or oil.
Pour off drippings. Combine beef broth or bouillon with remaining ingredients.
Heat to boiling, stirring to blend and simmer 5 minutes.
Add meat to onion mixture and simmer 30 minutes or longer.
Makes 8 to 10 servings. Serve on warm buns.
d the sachet to the beef and vegetables and marinate in
FOR THE CHICKEN LIVER PATE: In
For the Beef: Combine the balsamic vinegar, rosemary
Cut the cooked beef into cubes, the carrots into
nd garlic in olive oil for about 5 minutes, or until
For the chili and tamarind marinade,
engthwise and place in oven for 4-5 minutes or until
edium-high heat. Cook the beef, in batches, until browned. Transfer
Fry vegetables & apple in drippings until soft & beginning to lose colour.
Stir in flour & curry and cook for 1 minute.
Add stock, tomatoes & seasoning.
Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
Sieve or liquidize the soup & return to pot.
Add minced beef & rice.
Bring back to the boil for 2- 3 minutes, check the seasoning & serve.
ix together with the cooked meat; let stand for 30 minutes.
For the fresh tomato salsa, combine all ingredients in a medium bowl. Season to taste.
Cook the beef on a heated oiled grill pan (or in a skillet or on the grill) for about 3 mins on each side or until cooked to desired doneness. Cover the beef and let stand for 10 mins, then slice thinly.
Meanwhile, cook the peppers and onion in the same pan until the vegetables are tender.
Divide the beef, pepper and onion among the tortillas. Top with lettuce, cheese and fresh tomato salsa. Roll to enclose the filling.