Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
Chop stuffed olives in blender.
Place beef, olives and tomatoes in a Dutch oven.
Simmer until beef falls off the bones. Skim off any fat and remove bones.
No additional seasoning is needed.
Heap on buns or French rolls.
Serve with a salad and beans, if desired.
Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
Layer the potatoes on top of the beef.
Add the salt, pepper, cloves, bay leaf, and saffron.
Pour the wine over and add enough water to cover.
Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
Makes 4 servings.
Serve immediately Real Stew.
Brown ground beef; drain.
Add onion, green pepper and rice to vegetable oil in large skillet.
Stir over high heat until lightly browned.
Add ground beef, tomato sauce and remaining ingredients. Mix well.
Bring quickly to a boil.
Cover tightly and simmer until rice is tender.
cook 5 minutes.
Remove beef to bowl; strain broth.
Add beef, onion, green pepper and rice in skillet.
Stir until meat is brown.
Drain grease.
Add tomato sauce and remaining ingredients.
Mix well.
Bring to a boil.
Cover and simmer 25 minutes.
One-half cup grated cheese may be added before serving.
In casserole dish, layer cooked ground beef, noodles, and mushrooms.
Pour 1/2 can of tomato soup on this layer, then repeat this process.
Top with Parmesan cheese.
Bake at 350\u00b0 for 30 minutes.
Makes about 4 to 5 servings.
In large skillet, brown the beef and drain.
Add the rice, onion, garlic, tomato juice, vinegar, salt, pepper and Tabasco, stir well.
Bring to a boil, reduce heat to low and cover tightly.
Simmer for 20 - 30 minutes or until the rice is done.
Remove from heat, stir in the fresh green pepper and tomato, cover and heat for 5 minutes or till the green pepper is tender-crisp.
Use a large skillet with cover.
Heat olive oil and brown beef in hot oil until red of the meat disappears.
Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano and capers.
Add to meat in skillet. Mix well and cook covered for about 10 minutes on moderate heat.
Cook onion, green pepper and celery in hot butter until yellow.
Add cooked tomatoes, salt and pepper and cook slowly 15 minutes.
Drain canned beef and heat until hot and then add remaining ingredients and continue cooking until hot.
Serve on bed of hot steaming rice.
Cut roast beef into long, narrow strips.
Marinate in dressing for 1 hour.
Toss in salad bowl with lettuce and additional dressing.
Border bowl with alternate slices of tomatoes, onion and green pepper.
Serves 6.
This is sort of 3 recipes in 1, but it's
Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350\u00b0 for 8-10 minutes or until the cheese is melted.
br>Pour Onion soup mix, beef, and chicken broths over roast
side to cool.
Sautee Beef in skillet over medium heat
ver high heat.
Pat beef dry.
Add to skillet
Rub beef with oil and season. Heat
n a large bowl. Add beef and toss to coat. Cover
aucepan. Working in batches, cook beef until browned all over. Remove
Coat beef in flour, shaking off excess.