large bowl. Add the sliced beef and mix well to coat
lass measure, add water, instant beef bouillon and dry onion soup
Place beef in roasting pan, fill pan half full with water. Sprinkle roast with salt, pepper and marjoram.
Lay sliced onion and carrots over roast.
Cover pan and roast meat in 350\u00b0 oven for 3 to 5 hours.
Refrigerate roast in juice overnight.
Next day, slice roast thin, bring beef broth to a boil and add remaining ingredients.
Simmer for 5 minutes.
Carefully lay sliced beef in juice.
Spoon juice over beef.
Cover and heat in 350\u00b0 until hot. Serve on buns or French bread.
edium-high heat. Carefully add beef brisket and brown the meat
eady a little before the beef is done, sprinkle lightly with
hickened. Return a layer of sliced beef to roasting pan.
Season
lice onion thinly. Cut thinly sliced beef into bite-sized pieces. Set
stir fry onions and garlic in oil.
add beef and mushrooms and stir fry until meat is nearly cooked through.
add miso, kimchee starter (found this stuff in an Asian grocery store) or garlic chili paste, and white wine mixed with corn starch.
Cook until beef is cooked through. The thinly sliced beef should cook up in less than 15 minutes.
Serve with rice.
Put beef in roaster and sprinkle liberally
Saute onion and butter.
Add remaining ingredients, except beef; simmer for 1/2 hour.
Add cooked, thinly sliced beef and serve.
Put the sliced beef in a deep container.
Add soy sauce, ground pepper and lemon juice.
Marinate for an hour.
Turn the beef once in a while and let it soak.
In a frying pan, put oil. Wait until the oil is hot and then fry the beef (medium fine) for 3 minutes.
Turn and cook for 2 minutes.
After the beef is cooked, take it out of the pan and put it aside.
In the remaining oil, put the onions and the rest of the marinade.
Stir for 2 minutes and add the beef to it.
Cover the pan and turn off the fire.
Spread cream cheese on sliced beef.
Cut onion to length of sliced beef.
Place in the middle and roll up.
Over medium flame, heat vegetable oil in large skillet. Stir-fry sliced beef, then remove.
Cut
onions in thin wedges and mince garlic clove.
Stir-fry these briefly, then add broccoli and cauliflower and stir-fry for 2 minutes.
Add mushrooms and replace beef.
Now mix crushed bouillon cube and soy sauce in.
Blend cornstarch in 3/4 cup water and add to skillet.
Stir and cook for 5 minutes more.
Serve along with cooked rice or mixed vegetables.
Cut beef and onions together; add cream cheese.
Mix all together and save one package of beef to put on top of ball. Serve with crackers.
Grease baking dish with margarine.
Add vegetables, salt and pepper.
Cover with 1 cup hot water and stir.
Empty can of Bunker Hill brown gravy and sliced beef on top of mixture.
Do not stir.
Bake in oven 75 minutes at 350\u00b0.
If using canned vegetables, reduce time to 50 minutes.
Saute onions and garlic in butter.
Add beef.
Turn and add seasonings.
Put all vegetables in blender with water to liquify. Pour over roast in roasting pan.
Cook slowly on top of stove or in 350\u00b0 oven 2 to 2 1/2 hours.
Remove meat from sauce.
Slice. Mix 2 tablespoons flour in sour cream.
Slowly add to sauce, stirring constantly.
Add sliced beef to sauce.
Mix all ingredients together and simmer for 2 nights, then add sliced beef.
Serves 6.
Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
Use the remaining broth to dunk your sandwich into.
Yummy!
Place beef on baguette and warm in microwave, if desired.
On each side of bread, pour enough nuoc cham to moisten bread fairly well.
On top of beef, spread sambal oelek (to the amount desired).
Top with lettuce and a generous sprinkling of grated carrot.
Pour chilli sauce on top of lettuce, top with upper half of bread; serve.
pice mixture all over the beef, and put the meat in