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
Sprinkle roast
with
salt,
pepper and garlic powder to suit taste; brown
in oil or shortening and drain.
Add desired amount of onions,
soup
and beef stock; cover and simmer until tender, 3 to 4 hours.
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
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.
Combine soups and seasonings.
Mix well. Place roast in roasting pan. Pour soup mixture over roast.
Cover well.
Bake at 300\u00b0 for 2 1/2 to 3 hours.
This can be served over rice or creamed potatoes.
or al dente.
Whisk beef stock and flour to create a
Cut sausage into 1 inch pieces, then in half again.
In a frying pan heat oil cook sausages for 3 minutes.
Add diced potatoes cook for 2 minutes set aside.
In a large soup pot add beef stock, carrots celery, rutabaga, onion.
Boil 20 minutes or until vegetables are tender.
Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
Simmer for 10 minutes.
Add green pepper and parsley simmer another 5 minutes.
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.
he scallions, garlic and jalapeno with the vegetable oil.
Grill
big enough for the sauerkraut, beef and 8 cups of liquid
In large stock pot over medium-hugh heat
br>Deglaze cooking skillet with some of the beef stock;this is the
Chop the beef shank into large chunks, keeping
or 4 hours.
Strain stock through a fine sieve. Discard
eat, cook the tomatoes, onion, beef stock, basil, salt and pepper, nutmeg
Reduce the beef stock by boiling down to half
meat you're working with are. We don't want