Slice beef very thinly across the grain
r skillet, brown the ground beef and onions over medium-high
Brown ground beef and bacon.
Add onion.
Cook until tender (onion) but not brown.
Drain off excess fat.
Blend flour and other seasonings into meat mixture.
Stir in soup.
Cook slowly (low), uncovered 20 minutes.
Stirring frequently.
Stir in sour cream and heat through.
ackage directions.
Divide ground beef in half and make two
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
anged this recipe just a bit. I used to buy beef stew
inutes
Finely slice the beef into finger-sized slithers. Mix
true to the original recipe, but I trusted others and
For the stroganoff, dust the beef with the flour and season. In a frying pan, melt the butter over high heat. Cook the onion 5 mins, stirring, until soft. Remove from pan and set aside. Add the beef to the pan and cook 3 mins, stirring. Return the onion to the pan, along with the mushrooms, and cook 1 more min. Add the tomato paste and sour cream, reduce the heat and cook 1-2 mins, until heated through.
Meanwhile, prepare the rice according to the package instructions. Serve with the stroganoff.
Crumble ground beef into a 3qt glass casserole.
Toss beef in flour and paprika. Heat 1 tbsp oil in a medium frying pan over medium-high heat. Cook beef, in batches, for 4-5 mins, or until beef is browned. Set aside.
Add remaining oil to pan. Saute onion, pepper and garlic for 5 mins, or until softened. Add mushrooms and zucchini. Cook for 3 mins, or until mushrooms soften. Return beef to pan along with stock, tomatoes, tomato paste, Worcestershire sauce and sour cream. Simmer for 2-3 mins, until heated through.
Serve stroganoff with rice.
killet on high heat. Cook beef, in 3 batches, for 2
fork.
Meanwhile, dust beef with flour, shaking off any
live oil. Quickly sear the beef in batches until browned on
he classic accompaniment to this recipe. Add noodles to boiling water
he remaining butter. Add the beef and cook for 2 mins
Trim fat from beef and cut filet crosswise into 1/2-inch thick slices.
Cut each slice across grain into 1/2-inch wide strips (about 2 inches long).
Slowly heat large, heavy skillet.
Melt 1 tablespoon butter; add beef strips, just enough to cover skillet bottom.
Over high heat, sear quickly on all sides.
Remove with tongs as meat finishes browning (it should be brown on outside and rare on inside).