Brown stewing meat in oil.
Add onion, salt and pepper. Drain.
Add sauce and medium paste and equal parts of water and paste.
Add chili powder and garlic powder to taste.
Simmer; pour over strained, cooked rigatoni.
Fill quart jars with stewing meat.
add 1/2 tsp salt per jar.
1 tbsp of soup per jar.
Cap and ring each jar.
Put in canner following pressure canner directions.
Process 10 pounds pressure for 90 minutes.
I am at 3000 ft altitude.
ny favorite filling in the recipes that follow.
TO MAKE
Tie up the stewing beef nicely.
Put all
In large pot heat the oil. When hot add the beef, onions, garlic and cook for 5 minutes, stirring frequently. Add the peppercorns, bay leaves, salt, beef bouillon, the wine and water.
Bring to a boil, lower the heat, cover and let it simmer for about 2 1/2 hours, stirring once a while.
Make sure there is enough liquid in the pot to almost cover the meat.
When finished the beef should be tender and nicely flavored ( thanks to the wine ).
Take out the peppercorn and bay leaves.
Spoon over pasta or potatoes.
Enjoy.
Mix all ingredients well, then add stewing meat.
Bake in oven at 350\u00b0 for 3 to 4 hours until meat is tender.
Cover while baking.
Add water, if necessary.
Serve over noodles or rice.
Brown stewing meat.
Combine meat, vegetables and water in crock-pot or large pot.
Season to taste with salt, pepper and thyme.
Add soup bone.
Cook on high for 5 hours or low for 10 hours for crock-pot.
Cook over medium heat for 4 hours on stove. Remove soup bone before serving.
r two.
Add the meat and braise on all sides
Wash meat and place in a saucepan with 6 cups of water.
Cook over low heat for 1 hour.
Add rice to meat 20 minutes before the meat is completely cooked.
Mix the yoghurt with the flour and dried mint.
Add to meat and rice mixture.
Season and stir occasionally.
Meanwhile, melt the butter.
Stir in the paprika and saute a little over low heat.
Add to the soup and serve immediately.
Makes 4 servings.
Trim away any fat from meat.
Cut into medium size chunks. Combine paprika, salt, rosemary and flour; dredge meat thoroughly. Heat oil in heavy skillet or Dutch oven.
Brown meat on both sides over moderately high heat.
Add garlic, onion, broth and wine.
Cover tightly and simmer until meat is tender, about 1 1/2 hours.
Just before serving, stir in sour cream, using proportion according to your own taste.
Makes 4 to 5 servings.
Rub meat with spices.
Fry in
Note:
The vegetables are cut in large pieces so they won't overcook while the beef cubes are stewing to tenderness.
Quick cooking tapioca, added at the beginning, disappears, yet thickens the liquid to a transparent gravy while the stew is cooking.
Heat oil in a heavy pan, saute the onion until transparent.
Add garlic and meat cubes, stir frequently and continue cooking until the meat browns.
Add water, salt, pepper,chili flakes,split peas& cumin.
Cover and simmer gently for 1 1/2 hours or until the meat is very tender and the peas are soft.
Add coriander and continue cooking for 10 miutes.
Serve over a mound of steamed rice.
In a pressure cooker combine meat, onion, salt, pepper, worcestershire sauce,
team vs brown. After the meat is done, just remove to
-inch square cube of meat and 1 1/2 cups
om/ For more indonesian cuisine recipes.
Saute onion in a small saucepan until onion is almost transparent.
Add stewing meat and brown.
Add seasoning, salt, pepper, celery powder, garlic powder and parsley to taste.
Add water, enough to cover ingredients.
Cover and simmer for two hours.
Add carrots and cook until done.
Just before serving, add the two packets of instant gravy.
Mix well and serve.
It is very good served over noodles.
Rinse and pat dry stewing meat.
Cut in smaller pieces.
Add all ingredients in 5-quart cooking dish.
Mix dissolved beef cubes and can of soup with preceding ingredients, adding salt and pepper and any other spices you might like.
Cook in oven at 350\u00b0. Time 2 to 3 hours, covered.
Do not need to brown meat first.
eef and cook, breaking up meat with a wooden spoon, for