In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
celery, dried chili flakes (if using) saute until soft (about 3
If using, brown beef and drain.
Season with chili powder and cumin (if not using beef, season the refried beans with the chili powder and cumin).
Spread the beans in a shallow 10-inch greased dish.
Sprinkle on the beef followed by the green chilies, Monterey Jack and Cheddar.
Pour taco sauce over cheese.
Bake 20 to 25 minutes at 350\u00b0.
Garnish immediately with layers of green onions, black olives, guacamole and sour cream.
Place dish on platter and surround with tortilla chips.
Serve warm.
Serves 8.
Preparation:
Combine the beef, carrots, onions, tomatoes, thyme, pepper,
Saute onion in oil in a large skillet over medium low heat until translucent. Add jalapeno and cook about 10 minutes more. Remove onion and peppers and set aside.
Raise heat to medium and quickly brown ground beef. Drain off fat and return onions and peppers. Add tomatoes, garlic, bouillon, salt and pepper to taste.
Saute over low heat for 15 minutes.
This can also be prepared using beef broth rather than the bouillon. You would add it at the same time, just cook until desired consistency.
Moisten ground meat to spreading consistency, using beef broth.
Combine Bisquick and milk to make soft dough.
Roll out about 1/4-inch thick.
Spread even layer of meat mixture over dough.
Roll, jelly roll fashion.
Slice into 1-inch slices. Place on buttered baking sheet.
Bake for 15 to 20 minutes in a 450\u00b0 oven.
Brush with melted margarine.
Serve with gravy on top.
Note:
If using beef consomme soup, add 1 can of water.
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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boil the beef brisket to use water sparingly. boil using a small flame
ore flavour. If your not using this you will need to
eat.
Add beef, in batches, and brown.
Using a slotted
ver medium high heat. Add beef and cook, stirring and breaking
natural gravy).
PREPARE Beef Strips (you shouldn't have
ust lightly browned. Add your beef au jus to your roux
Cook ground beef in stockpot or Dutch oven, using medium-high heat for
br>Pour Onion soup mix, beef, and chicken broths over roast
ver high heat.
Pat beef dry.
Add to skillet
f the casserole. Pour the beef stock around the brisket and
Bring beef, 2 cups of water, 1
using caution to avoid steam burns. Place the oil and beef in