2 Servings
Beef Asian
Appetizers Lettuce Spicy Chicken Asian Beef
1/2 pound und beef
8 button hrooms cut into small pieces
1 cup ery chopped
2 small cloves of lic diced
6 en onions finely chopped
1 cup rot finely chopped
1/3 cup of sin sauce (really use any amount you like - adjust it to your taste)
4 tbsp sauce
1 tablespoon ame Oil
2 tablespoons Peanuts chopped
1 teaspoon te pepper
1 bunch aine
Cook the beef, onion,garlic till almost done and drain meat,put back in skillet,and chop the meat finely with masher or spatchula, or use hand mixer, add the mushrooms, celery, carrots,onion,hoisin sauce, soy sauce, sesame oil, chopped peanuts, white pepper. Wash and dry, your romaine leaves, break of the white thick end of it and place the leaves in a circle on a nice platter, drop mixture by large table spoons onto your lettuce cups, and serve.
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Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Smoky Beef Tacos
8 Servings
Beef Mexican
Winter Fall Slow cook Bake One-Pot Freeze-It Potluck Party Company Main Dish Beef Mexican
2 to 3 tablespoons chopped canned chipotle les in
1/2 cup chup
8 cloves lic chopped
8 cloves lic chopped
2 teaspoons dried gano
Coarse salt and und pepper
1 boneless f chuck roast (about 3 pounds), excess fat trimmed
16 corn tillas (6-inch), lightly toasted
Avocado- Onion Relish see recipes
Corn and ato Salsa see Recipes
antro Live Creama see Recipes
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
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Beef Mexican
Winter Fall Slow cook Bake One-Pot Freeze-It Potluck Party Company Main Dish Beef Mexican
2 to 3 tablespoons chopped canned chipotle les in
1/2 cup chup
8 cloves lic chopped
8 cloves lic chopped
2 teaspoons dried gano
Coarse salt and und pepper
1 boneless f chuck roast (about 3 pounds), excess fat trimmed
16 corn tillas (6-inch), lightly toasted
Avocado- Onion Relish see recipes
Corn and ato Salsa see Recipes
antro Live Creama see Recipes
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
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Minced Beef Lasagne
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6 Servings
Beef Italian
Italian Main Dish beef tenderloin Pasta Dinner party Cheese Beef
0.5 kg beef ced
2 table spoon ve oil
0.5 table spoon lic minced
0.5 table spoon ger minced
1.5 tea spoon t
1 tea spoon ck pepper
1 tea spoon pepper
0.5 table spoon in powder
0.5 table spoon dry iander powder (optional)
1 on sliced
2 atoes chopped
0.5 bunch fresh iander or parsley
8 leaves fresh il
12 strips of lasagne ta
100 gram ddar cheese shredded
200 gram zarella cheese shredded
50 gram of mesan cheese powder
50 gram ter
3 table spoons ur heaped
3 cups of k
1 pinch meg freshly grated
1 tea spoon white or ck pepper
1 tea spoon t
Prepare meat using first 13 ingredients, in a skittle fry minced garlic just for 1 min until it gives smell, add beef and fry until it changes its color. Add ginger, salt, peppers, cumin, and coriander powder. Add 1 glass of water and let it cook on medium heat, until it dries. Now add onion, tomatoes, fresh coriander and basil, let it cook covered on low heat for 15 min. dry all water of it. Prepare (béchamel) white sauce using last 6 ingredients, melt butter in a sauce pan on low heat and add flour stir with help of hand whisker, cook for 1 minute. Now add 1 cup milk little by little, stirring continually add the rest of milk. Cook until start boiling and thick, and season with salt pepper and nutmeg. In a big pan boil strips of lasagne pasta with a pinch of salt until they are fully cooked. Use 9x13 inch Pyrex dish. Spread 1 cup of sauce at the bottom of pan to prevent sticking, then arrange 3 strips of pasta on sauce, then 1/3 of prepared meat, then again spread 1 cup of sauce on meat, then 1 of mozzarella and 1/3 of cheddar cheese, repeat layers 2 more time starting from pasta strips. Now arrange last 3 strips of lasagne pasta on the top and pour rest of the sauce. Sprinkle remaining mozzarella and parmesan on the top. (If willing then sprinkle any type of dry herbs for garnishing) optional. Bake for 3o minute or until it has some brown spots on the top.
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6 Servings
Beef Italian
Italian Main Dish beef tenderloin Pasta Dinner party Cheese Beef
0.5 kg beef ced
2 table spoon ve oil
0.5 table spoon lic minced
0.5 table spoon ger minced
1.5 tea spoon t
1 tea spoon ck pepper
1 tea spoon pepper
0.5 table spoon in powder
0.5 table spoon dry iander powder (optional)
1 on sliced
2 atoes chopped
0.5 bunch fresh iander or parsley
8 leaves fresh il
12 strips of lasagne ta
100 gram ddar cheese shredded
200 gram zarella cheese shredded
50 gram of mesan cheese powder
50 gram ter
3 table spoons ur heaped
3 cups of k
1 pinch meg freshly grated
1 tea spoon white or ck pepper
1 tea spoon t
Prepare meat using first 13 ingredients, in a skittle fry minced garlic just for 1 min until it gives smell, add beef and fry until it changes its color. Add ginger, salt, peppers, cumin, and coriander powder. Add 1 glass of water and let it cook on medium heat, until it dries. Now add onion, tomatoes, fresh coriander and basil, let it cook covered on low heat for 15 min. dry all water of it. Prepare (béchamel) white sauce using last 6 ingredients, melt butter in a sauce pan on low heat and add flour stir with help of hand whisker, cook for 1 minute. Now add 1 cup milk little by little, stirring continually add the rest of milk. Cook until start boiling and thick, and season with salt pepper and nutmeg. In a big pan boil strips of lasagne pasta with a pinch of salt until they are fully cooked. Use 9x13 inch Pyrex dish. Spread 1 cup of sauce at the bottom of pan to prevent sticking, then arrange 3 strips of pasta on sauce, then 1/3 of prepared meat, then again spread 1 cup of sauce on meat, then 1 of mozzarella and 1/3 of cheddar cheese, repeat layers 2 more time starting from pasta strips. Now arrange last 3 strips of lasagne pasta on the top and pour rest of the sauce. Sprinkle remaining mozzarella and parmesan on the top. (If willing then sprinkle any type of dry herbs for garnishing) optional. Bake for 3o minute or until it has some brown spots on the top.
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Beef Barbeque Sandwiches
8 Servings
Beef American
Picnics Advance Sandwiches Beef American Hors d'Oeuvre Summer Savory
-- Meat --
2 lbs Chuck or round ak
1 on
2 Whole ves
2 leaves, whole
Water
-- Sauce --
2 tablespoon ter
1/2 cup on finely chopped
2 tablespoon wn sugar
1/2 teaspoon t
1/2 teaspoon Dry tard
1 cup chup
2 tablespoon egar, white or cider
2 tablespoon cestershire sauce
1 cup Beef th reserved from cooked meat
-- Other --
1 package burger or other buns chopped
To prepare the meat: Insert the cloves into the whole onion. In a pressure cooker, cook beef, whole onion with cloves, bay leaves and water until the meat is done. (Follow the guidelines for your pressure cooker. I put my meat on the rack of the pressure cooker and add enough water to at least go half-way up the rack.) Remove meat and shred, discarding bones, gristle and fat. Reserve one cup of the broth for the sauce. To prepare the sauce: In a large saucepan, cook chopped onion in butter until tender. Add remaining sauce ingredients and stir. Add beef last. Cover and simmer on low at least 30 minutes or more. Serve on hamburger or other buns of your choice.
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Beef American
Picnics Advance Sandwiches Beef American Hors d'Oeuvre Summer Savory
-- Meat --
2 lbs Chuck or round ak
1 on
2 Whole ves
2 leaves, whole
Water
-- Sauce --
2 tablespoon ter
1/2 cup on finely chopped
2 tablespoon wn sugar
1/2 teaspoon t
1/2 teaspoon Dry tard
1 cup chup
2 tablespoon egar, white or cider
2 tablespoon cestershire sauce
1 cup Beef th reserved from cooked meat
-- Other --
1 package burger or other buns chopped
To prepare the meat: Insert the cloves into the whole onion. In a pressure cooker, cook beef, whole onion with cloves, bay leaves and water until the meat is done. (Follow the guidelines for your pressure cooker. I put my meat on the rack of the pressure cooker and add enough water to at least go half-way up the rack.) Remove meat and shred, discarding bones, gristle and fat. Reserve one cup of the broth for the sauce. To prepare the sauce: In a large saucepan, cook chopped onion in butter until tender. Add remaining sauce ingredients and stir. Add beef last. Cover and simmer on low at least 30 minutes or more. Serve on hamburger or other buns of your choice.
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Easy Roast Beef
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6 Servings
Beef American
Roast Dinner American Easy Beef flour butter garlic powder Main Dish Winter Comforting
4 pound chuck or shoulder f roast
3/4 cup ur (more or less)
t to taste
per to taste
lic powder to taste (optional)
8 patties ter
1 cup water
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Place 3 or 4 patties of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350 degrees F for one hour, uncovered. Add 1 cup of water, cover and bake for 2 more hours at 250 degrees F. -- Notes -- This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast. For even richer and more savory pan juices, and eventually gravy, try substituting Beef Broth or Beef Consomme for the water. For a complete meal, add your favorite vegetables (onions, potatoes, carrots, celery, mushroom, etc.) and once cooked, simply season and thicken the pan juices, and your meal is finished.
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6 Servings
Beef American
Roast Dinner American Easy Beef flour butter garlic powder Main Dish Winter Comforting
4 pound chuck or shoulder f roast
3/4 cup ur (more or less)
t to taste
per to taste
lic powder to taste (optional)
8 patties ter
1 cup water
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Place 3 or 4 patties of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350 degrees F for one hour, uncovered. Add 1 cup of water, cover and bake for 2 more hours at 250 degrees F. -- Notes -- This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast. For even richer and more savory pan juices, and eventually gravy, try substituting Beef Broth or Beef Consomme for the water. For a complete meal, add your favorite vegetables (onions, potatoes, carrots, celery, mushroom, etc.) and once cooked, simply season and thicken the pan juices, and your meal is finished.
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Beef Chili with Beans
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8 Servings
Ground Beef American
Slow cook Saute easy chili Stew vegetable oil onions bell pepper garlic chili powder cumin coriander oregano cayenne kidney beans beans tomatoes Salt Soup Main Dish Ground Beef American crushed red pepper flakes Dinner Winter Savory
2 tablespoons vegetable or n oil
2 cups chopped ons - cut into 1/4-inch pieces
1 cup chopped l pepper (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons minced lic (or pressed through garlic press)
4 tablespoons li powder (Spice Islands brand adds great flavor)
1 tablespoon ground in
2 teaspoons ground iander
1 teaspoon crushed pepper flakes
1 teaspoon dried Mexican gano
1/2 teaspoon enne pepper
2 pounds und beef (preferably coarse ground and 85 percent lean)
2 cans (15 oz each) red kidney ns - drained and rinsed
1 can (28 oz) diced atoes - with juice
1 can (28 oz) ato puree
Table t
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes. Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments. Makes about 8 to 10 servings. Slow Cooker: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours. Cooks Notes: If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers. The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
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8 Servings
Ground Beef American
Slow cook Saute easy chili Stew vegetable oil onions bell pepper garlic chili powder cumin coriander oregano cayenne kidney beans beans tomatoes Salt Soup Main Dish Ground Beef American crushed red pepper flakes Dinner Winter Savory
2 tablespoons vegetable or n oil
2 cups chopped ons - cut into 1/4-inch pieces
1 cup chopped l pepper (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons minced lic (or pressed through garlic press)
4 tablespoons li powder (Spice Islands brand adds great flavor)
1 tablespoon ground in
2 teaspoons ground iander
1 teaspoon crushed pepper flakes
1 teaspoon dried Mexican gano
1/2 teaspoon enne pepper
2 pounds und beef (preferably coarse ground and 85 percent lean)
2 cans (15 oz each) red kidney ns - drained and rinsed
1 can (28 oz) diced atoes - with juice
1 can (28 oz) ato puree
Table t
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes. Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments. Makes about 8 to 10 servings. Slow Cooker: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours. Cooks Notes: If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers. The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
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Szechwan Beef Stir Fry
4 Servings
Beef Chinese
Spicy Salty beefy Dinner Veggies Entree
0.75 pound Boneless beef sirloin ak or top round steak
3 tablespoons Dry sherry or dry te wine
3 tablespoons sauce
2 tablespoons Water
2 tablespoons sin sauce
2 teaspoons nstarch
1 t teaspoons Grated gerroot
1 teaspoon ar
0.5 teaspoon Crushed pepper
0.25 teaspoon ck pepper
2 cloves lic minced
1 tablespoon king oil
1 cup Thinly sliced rots (2 medium)
1 1 1 8.75-ounce Can whole baby corn; ined
1 Red sweet per, cut into 1-inch squares (1 cup)
2 cups Hot cooked e
1. Trim fat from beef. Parially freeze beef. Thinly slice across grain into bite-size strips. Set aside. Cut whole corn in half crosswise. Set aside. 2. For sauce, stir together sherry or wine, soy sauce, water hoisin sauce, cornstarch, gingerroot, sugar, red pepper black pepper, and garlic. Set aside. 3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry carrots in hot oil for 2 minutes. Add baby corn and sweet pepper. Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from wok. 4. Add beef to the hot wok. Stir-fry fot 2 to 3 minutes or to desired doneness. Push beef from the center of the wok. 5. Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Stir in all cooked meat and vegetables. Cook and stir 1 to 2 minutes more or till heated trough. Serve with rice Makes 4 servings.
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Beef Chinese
Spicy Salty beefy Dinner Veggies Entree
0.75 pound Boneless beef sirloin ak or top round steak
3 tablespoons Dry sherry or dry te wine
3 tablespoons sauce
2 tablespoons Water
2 tablespoons sin sauce
2 teaspoons nstarch
1 t teaspoons Grated gerroot
1 teaspoon ar
0.5 teaspoon Crushed pepper
0.25 teaspoon ck pepper
2 cloves lic minced
1 tablespoon king oil
1 cup Thinly sliced rots (2 medium)
1 1 1 8.75-ounce Can whole baby corn; ined
1 Red sweet per, cut into 1-inch squares (1 cup)
2 cups Hot cooked e
1. Trim fat from beef. Parially freeze beef. Thinly slice across grain into bite-size strips. Set aside. Cut whole corn in half crosswise. Set aside. 2. For sauce, stir together sherry or wine, soy sauce, water hoisin sauce, cornstarch, gingerroot, sugar, red pepper black pepper, and garlic. Set aside. 3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry carrots in hot oil for 2 minutes. Add baby corn and sweet pepper. Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from wok. 4. Add beef to the hot wok. Stir-fry fot 2 to 3 minutes or to desired doneness. Push beef from the center of the wok. 5. Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Stir in all cooked meat and vegetables. Cook and stir 1 to 2 minutes more or till heated trough. Serve with rice Makes 4 servings.
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Beef Diablo
4 Servings
Beef American
Main Dish Beef Slow cook American
4 pounds boneless pot roast, f arm
3 atoes peeled, sliced
1 on sliced
2 tablespoon ur
1 tablespoon prepared tard
1 tablespoon chili sauce
1 tablespoon cestershire sauce
1 teaspoon egar
1 teaspoon ar
Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard, chili sauce, worcestershire sauce, vinegar and sugar. Spread over top of roast. Place roast im crockpot (cut roast in half, if necessary, to fit easily) on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours). This recipe yields 4 servings.
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Beef American
Main Dish Beef Slow cook American
4 pounds boneless pot roast, f arm
3 atoes peeled, sliced
1 on sliced
2 tablespoon ur
1 tablespoon prepared tard
1 tablespoon chili sauce
1 tablespoon cestershire sauce
1 teaspoon egar
1 teaspoon ar
Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard, chili sauce, worcestershire sauce, vinegar and sugar. Spread over top of roast. Place roast im crockpot (cut roast in half, if necessary, to fit easily) on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours). This recipe yields 4 servings.
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Steffie's Sloppy Beef Bloats
5 Servings
Beef American
Ground Beef Sloppy Joes Bisquits Deep Fried Snack Lunch
1 lb und beef
1 can Sloppy Joe sauce (Your favorite brand)
1 can (10 count) cuits
1 on chopped (Optional)
In a frying pan, brown ground beef and onion. Drain any grease. Mix in 1 can of your favorite sloppy joe sauce. Set aside to cool. Open the can of bisquits and either roll or stretch out to about 5 inches round. Heat about 2 inches oil in another pan, or use a "Fry Daddy" type deep fryer. Into the center of each flattened bisquit, add a heaping tablespoon of the meat mixture. Fold and pinch edges together and gently drop into heated oil. Fry until golden brown, a couple minutes. They will swell (Bloat) up. Hence, why I call them "Bloats"!.
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Beef American
Ground Beef Sloppy Joes Bisquits Deep Fried Snack Lunch
1 lb und beef
1 can Sloppy Joe sauce (Your favorite brand)
1 can (10 count) cuits
1 on chopped (Optional)
In a frying pan, brown ground beef and onion. Drain any grease. Mix in 1 can of your favorite sloppy joe sauce. Set aside to cool. Open the can of bisquits and either roll or stretch out to about 5 inches round. Heat about 2 inches oil in another pan, or use a "Fry Daddy" type deep fryer. Into the center of each flattened bisquit, add a heaping tablespoon of the meat mixture. Fold and pinch edges together and gently drop into heated oil. Fry until golden brown, a couple minutes. They will swell (Bloat) up. Hence, why I call them "Bloats"!.
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Caveman Beef Ribs
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4 Servings
long beef ribs Asian
sweet, tart, sesame; summer, winter or fall.
20 long f ribs
0.5 c sin sauce
0.5 c sauce
0.5 c ey
0.5 c dark wn sugar
4 cloves lic finely diced or smashed
1 tablespoon freshly grated ger root (no substitutes)
4 tablespoon ame oil
Marinade; 1. In food processor, add finely diced garlic, freshly grated ginger root. 2. If honey is not flowing freely, heat for 45 seconds in the microwave, then add to processer. 3. Add remaining ingredients and process. 4. Drizzle in sesame oil as you process marinade. Ribs; 1. Using a meat tenderizer, punch needle like holes in meat part of ribs between bones. (optional) 2. Cut ribs into racks of 5 and put into large zip loc bag or 2 smaller bags. 3. Pour marinade over meat and massage into ribs. 4. Set into flat baking tray in fridge and turn as frequently as possible over the next 48 hours, Cooking; 1. preheat oven to 350 degrees F. 2. Drain marinade from bag and set aside in cup with basting brush handy. 3. Prepare large wire rack and baking tray, covering baking tray thouroughly with tin foil. (You'll be glad you did!) 4. Set ribs onto rack and put in oven. 5. Set timer for 40 minutes. Baste at the 20 minutes mark with marinade. 6. Increase oven heat to 400 degrees F. Turn ribs over and baste on other side. Leave in for 10 minutes. 7. Turn ribs, baste again and leave in for a final 10 minutes 8. Remove from oven.
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4 Servings
long beef ribs Asian
sweet, tart, sesame; summer, winter or fall.
20 long f ribs
0.5 c sin sauce
0.5 c sauce
0.5 c ey
0.5 c dark wn sugar
4 cloves lic finely diced or smashed
1 tablespoon freshly grated ger root (no substitutes)
4 tablespoon ame oil
Marinade; 1. In food processor, add finely diced garlic, freshly grated ginger root. 2. If honey is not flowing freely, heat for 45 seconds in the microwave, then add to processer. 3. Add remaining ingredients and process. 4. Drizzle in sesame oil as you process marinade. Ribs; 1. Using a meat tenderizer, punch needle like holes in meat part of ribs between bones. (optional) 2. Cut ribs into racks of 5 and put into large zip loc bag or 2 smaller bags. 3. Pour marinade over meat and massage into ribs. 4. Set into flat baking tray in fridge and turn as frequently as possible over the next 48 hours, Cooking; 1. preheat oven to 350 degrees F. 2. Drain marinade from bag and set aside in cup with basting brush handy. 3. Prepare large wire rack and baking tray, covering baking tray thouroughly with tin foil. (You'll be glad you did!) 4. Set ribs onto rack and put in oven. 5. Set timer for 40 minutes. Baste at the 20 minutes mark with marinade. 6. Increase oven heat to 400 degrees F. Turn ribs over and baste on other side. Leave in for 10 minutes. 7. Turn ribs, baste again and leave in for a final 10 minutes 8. Remove from oven.
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Caveman Beef Ribs
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4 Servings
long beef ribs Asian
sweet, tart, sesame; summer, winter or fall.
20 long f ribs
0.5 c sin sauce
0.5 c sauce
0.5 c ey
0.5 c dark wn sugar
4 cloves lic finely diced or smashed
1 tablespoon freshly grated ger root (no substitutes)
4 tablespoon ame oil
Marinade; 1. In food processor, add finely diced garlic, freshly grated ginger root. 2. If honey is not flowing freely, heat for 45 seconds in the microwave, then add to processer. 3. Add remaining ingredients and process. 4. Drizzle in sesame oil as you process marinade. Ribs; 1. Using a meat tenderizer, punch needle like holes in meat part of ribs between bones. (optional) 2. Cut ribs into racks of 5 and put into large zip loc bag or 2 smaller bags. 3. Pour marinade over meat and massage into ribs. 4. Set into flat baking tray in fridge and turn as frequently as possible over the next 48 hours, Cooking; 1. preheat oven to 350 degrees F. 2. Drain marinade from bag and set aside in cup with basting brush handy. 3. Prepare large wire rack and baking tray, covering baking tray thouroughly with tin foil. (You'll be glad you did!) 4. Set ribs onto rack and put in oven. 5. Set timer for 40 minutes. Baste at the 20 minutes mark with marinade. 6. Increase oven heat to 400 degrees F. Turn ribs over and baste on other side. Leave in for 10 minutes. 7. Turn ribs, baste again and leave in for a final 10 minutes 8. Remove from oven.
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4 Servings
long beef ribs Asian
sweet, tart, sesame; summer, winter or fall.
20 long f ribs
0.5 c sin sauce
0.5 c sauce
0.5 c ey
0.5 c dark wn sugar
4 cloves lic finely diced or smashed
1 tablespoon freshly grated ger root (no substitutes)
4 tablespoon ame oil
Marinade; 1. In food processor, add finely diced garlic, freshly grated ginger root. 2. If honey is not flowing freely, heat for 45 seconds in the microwave, then add to processer. 3. Add remaining ingredients and process. 4. Drizzle in sesame oil as you process marinade. Ribs; 1. Using a meat tenderizer, punch needle like holes in meat part of ribs between bones. (optional) 2. Cut ribs into racks of 5 and put into large zip loc bag or 2 smaller bags. 3. Pour marinade over meat and massage into ribs. 4. Set into flat baking tray in fridge and turn as frequently as possible over the next 48 hours, Cooking; 1. preheat oven to 350 degrees F. 2. Drain marinade from bag and set aside in cup with basting brush handy. 3. Prepare large wire rack and baking tray, covering baking tray thouroughly with tin foil. (You'll be glad you did!) 4. Set ribs onto rack and put in oven. 5. Set timer for 40 minutes. Baste at the 20 minutes mark with marinade. 6. Increase oven heat to 400 degrees F. Turn ribs over and baste on other side. Leave in for 10 minutes. 7. Turn ribs, baste again and leave in for a final 10 minutes 8. Remove from oven.
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Beef and Swiss Meat Pies
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8 Servings
Quick Bake Main Dish
1 pound und beef
1/2 ea Vidalia on chopped fine
1/4 ea en bell pepper chopped fine
t to taste
per to taste
2 ea Cans of refrigerated cuits
10 slices Baby ss cheese
In a preheated skillet, brown the meat, onion and bell pepper. Drain well. Flour a surface, take two biscuits, overlap them and then roll them out into a figure 8. Spoon about 3 tablespoons of the meat mixture onto on half of the dough and top with sliced cheese. Pull and stretch the empty side over and onto the mixture. We find it helps to slightly moisten the edge of the dough with water first. Then crimp the pie closed with a fork. Bake the pies at 425 for 8-10 minutes each, until golden brown all over. If you're using the a ceramic cooker like the Big Green Egg, set it up with the plate setter LEGS DOWN with a pizza stone on top. If you're using an oven, a pizza stone would help but you can use a baking sheet if that's what you have. If you don't preheat the stone, the bottom of the pies will be a bit doughy, so take your time and preheat!
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8 Servings
Quick Bake Main Dish
1 pound und beef
1/2 ea Vidalia on chopped fine
1/4 ea en bell pepper chopped fine
t to taste
per to taste
2 ea Cans of refrigerated cuits
10 slices Baby ss cheese
In a preheated skillet, brown the meat, onion and bell pepper. Drain well. Flour a surface, take two biscuits, overlap them and then roll them out into a figure 8. Spoon about 3 tablespoons of the meat mixture onto on half of the dough and top with sliced cheese. Pull and stretch the empty side over and onto the mixture. We find it helps to slightly moisten the edge of the dough with water first. Then crimp the pie closed with a fork. Bake the pies at 425 for 8-10 minutes each, until golden brown all over. If you're using the a ceramic cooker like the Big Green Egg, set it up with the plate setter LEGS DOWN with a pizza stone on top. If you're using an oven, a pizza stone would help but you can use a baking sheet if that's what you have. If you don't preheat the stone, the bottom of the pies will be a bit doughy, so take your time and preheat!
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Beef Enchiladas
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6 Servings
Ground Beef Mexican
Main Dish Bake Spring Kid Friendly Ground Beef Mexican
1 1/2 pound und beef cooked, drained
4 ounce ddar Cheese grated
6 each Tortillias
1 can (12 oz) Enchilada Sauce Mild
1 can (12 oz) hroom Soup
1 can (12 oz) ato Soup
Brown and drain the ground beef, set aside. In a skillet combine the soups and enchilada sauce and 1/2 cup of Cheddar cheese. Heat and add the ground beef. Fill tortillas with beef mixture, add some cheddar cheese in each and place in a lasagna style pan. Pour leftover sauce over the top, add the rest of the cheddar cheese. Bake on 350 for about 20 minutes until cheese is melted.
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6 Servings
Ground Beef Mexican
Main Dish Bake Spring Kid Friendly Ground Beef Mexican
1 1/2 pound und beef cooked, drained
4 ounce ddar Cheese grated
6 each Tortillias
1 can (12 oz) Enchilada Sauce Mild
1 can (12 oz) hroom Soup
1 can (12 oz) ato Soup
Brown and drain the ground beef, set aside. In a skillet combine the soups and enchilada sauce and 1/2 cup of Cheddar cheese. Heat and add the ground beef. Fill tortillas with beef mixture, add some cheddar cheese in each and place in a lasagna style pan. Pour leftover sauce over the top, add the rest of the cheddar cheese. Bake on 350 for about 20 minutes until cheese is melted.
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Beef Chili with Beans
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8 Servings
Ground Beef American
Slow cook Saute easy chili Stew vegetable oil onions bell pepper garlic chili powder cumin coriander oregano cayenne kidney beans beans tomatoes Salt Soup Main Dish Ground Beef American crushed red pepper flakes Dinner Winter Savory
2 tablespoons vegetable or n oil
2 cups chopped ons - cut into 1/4-inch pieces
1 cup chopped l pepper (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons minced lic (or pressed through garlic press)
4 tablespoons li powder (Spice Islands brand adds great flavor)
1 tablespoon ground in
2 teaspoons ground iander
1 teaspoon crushed pepper flakes
1 teaspoon dried Mexican gano
1/2 teaspoon enne pepper
2 pounds und beef (preferably coarse ground and 85 percent lean)
2 cans (15 oz each) red kidney ns - drained and rinsed
1 can (28 oz) diced atoes - with juice
1 can (28 oz) ato puree
Table t
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes. Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments. Makes about 8 to 10 servings. Slow Cooker: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours. Cooks Notes: If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers. The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
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8 Servings
Ground Beef American
Slow cook Saute easy chili Stew vegetable oil onions bell pepper garlic chili powder cumin coriander oregano cayenne kidney beans beans tomatoes Salt Soup Main Dish Ground Beef American crushed red pepper flakes Dinner Winter Savory
2 tablespoons vegetable or n oil
2 cups chopped ons - cut into 1/4-inch pieces
1 cup chopped l pepper (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons minced lic (or pressed through garlic press)
4 tablespoons li powder (Spice Islands brand adds great flavor)
1 tablespoon ground in
2 teaspoons ground iander
1 teaspoon crushed pepper flakes
1 teaspoon dried Mexican gano
1/2 teaspoon enne pepper
2 pounds und beef (preferably coarse ground and 85 percent lean)
2 cans (15 oz each) red kidney ns - drained and rinsed
1 can (28 oz) diced atoes - with juice
1 can (28 oz) ato puree
Table t
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes. Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments. Makes about 8 to 10 servings. Slow Cooker: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours. Cooks Notes: If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers. The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
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Sizzling Beef
2 Servings
Beef Filipino
Beef Green Peppers Onion Beef Green Peppers Onion Filipino
1 cup e
1 kg f
2 Green pers
1 rot
1/2 on
1 Some lic
1 Some Sauce
1 A little Salt and per
1 Some egar
Prepare rice Cut beef into thin slices Boil beef in water, soy sauce, vinegar, and salt until tender Saute garlic, onion, beef, carrot, green pepper
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Beef Filipino
Beef Green Peppers Onion Beef Green Peppers Onion Filipino
1 cup e
1 kg f
2 Green pers
1 rot
1/2 on
1 Some lic
1 Some Sauce
1 A little Salt and per
1 Some egar
Prepare rice Cut beef into thin slices Boil beef in water, soy sauce, vinegar, and salt until tender Saute garlic, onion, beef, carrot, green pepper
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Comforting Shredded Beef
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4 Servings
Beef American
Sandwiches Winter Kid Friendly American Beef Dinner Savory
2 tablespoons ter Unsalted
3 tablespoons ve oil
1 Bottom Round Roast
1/2 cup Cognac
2 cup Beef ck
3 cup Wine
Heat butter and oil in a Dutch oven over medium-high heat. Rub the roast all over with salt and pepper. Brown the beef on all sides in teh hot butter and oil. It should take about 10 minutes. Pour the Cognac into the pan, warm it, and flame with a match. Pour in the stock and 1/2 cup of the wine. Cover the pan and simmer slowly over low ehat for about 3 hours, adding more wine so that there is always about 1 cup liquid in the pan. Remove from the heat and let cool to room temperature. Remove the beef and shred into small pieces, following the natural grain of the meat. It should fall apart easily. Return the shredded beef to the liquid in the pan. Heat until warmed through. Serve as is, sprinkled with parsley, on toast, or as a wonderful base for a cheese steak sandwich.
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4 Servings
Beef American
Sandwiches Winter Kid Friendly American Beef Dinner Savory
2 tablespoons ter Unsalted
3 tablespoons ve oil
1 Bottom Round Roast
1/2 cup Cognac
2 cup Beef ck
3 cup Wine
Heat butter and oil in a Dutch oven over medium-high heat. Rub the roast all over with salt and pepper. Brown the beef on all sides in teh hot butter and oil. It should take about 10 minutes. Pour the Cognac into the pan, warm it, and flame with a match. Pour in the stock and 1/2 cup of the wine. Cover the pan and simmer slowly over low ehat for about 3 hours, adding more wine so that there is always about 1 cup liquid in the pan. Remove from the heat and let cool to room temperature. Remove the beef and shred into small pieces, following the natural grain of the meat. It should fall apart easily. Return the shredded beef to the liquid in the pan. Heat until warmed through. Serve as is, sprinkled with parsley, on toast, or as a wonderful base for a cheese steak sandwich.
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Beef Wellington
6 Servings
Beef British
beef elegant dinner Puff pastry Family Favorites Mushrooms Beef British
1 1/2 lb beef derloin trimmed
12 oz baby bella hrooms*
2 tsp on powder
1 sheet of f pastry rolled out thin
1 -2 TBS tard
7 slices of sciutto
1 egg for sealing the f pastry/glazing the top
1 salt/pepper I used her salt and coarse grind pepper
3 -4 TBS oil to r the beef
Trim fillet, if needed of all the fat and sinews.Season with salt and pepper.Heat some oil in a large pan and quickly. You don't want to cook the beef, just sear so you seal in the juices. Remove and allow to cool.fry the seasoned beef all over until it's brown.Brush generously with the mustard. Roughly chop the mushrooms and blend in a food processor to form a puree.Heat a skillet until hot. Add the puree of mushrooms and season with salt and pepper. I also added some onion powder. Cook without any oil/butter until it is dry and all the water has evaporated. The mixture should be sticking together in the form of a paste. Set aside and cool. Roll out a generous length of cling film, lay out the four slices of Prosciutto ham, each one slightly overlapping the last. Spread the mushroom mixture evenly over the ham. Place the beef fillet in the middle.Roll the prosciutto and mushrooms over the beef into a tight log shape. Twist the ends to secure the clingfilm.Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle.Roll up the pastry, cut any excess pastry off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top.Chill again to let the pastry cool, approximately 5 minutes. I let mine chill for about 20 minutes while I cleaned up. You will also want to preheat your oven to 425 F. Egg wash again before baking. I placed my beef loaf unto a parchment lined baking sheet. This helps with the clean-up. Bake at 425 F for 10 minutes on middle rack. I then moved the sheet pan to the lower middle rack, for an additional 20-30 minutes. The total baking time should be about 35 - 40 minutes, depending on the size. Mine took about 40 minutes for the larger piece and 3o minutes for the smaller piece.Rest 8 -10 minutes before slicing. Serve with potatoes and salad. ~ If , you like your beef more well done, you can cook it longer. Just make sure you cover the puff pastry lightly with a foil so that it won't burn on you. Use an instant thermometer, if need be. TIP: 1.When sauteing mushrooms, make sure they are completely dry. It should clump up on you and sort of form a paste. If you don't extract all the water from the mushrooms, you will have a soggy puff pastry. 2. I baked mine at 425 , 10 minutes on the middle rack and an additional 30 minutes on the lower rack so that the puff pastry would not burn on top.
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Beef British
beef elegant dinner Puff pastry Family Favorites Mushrooms Beef British
1 1/2 lb beef derloin trimmed
12 oz baby bella hrooms*
2 tsp on powder
1 sheet of f pastry rolled out thin
1 -2 TBS tard
7 slices of sciutto
1 egg for sealing the f pastry/glazing the top
1 salt/pepper I used her salt and coarse grind pepper
3 -4 TBS oil to r the beef
Trim fillet, if needed of all the fat and sinews.Season with salt and pepper.Heat some oil in a large pan and quickly. You don't want to cook the beef, just sear so you seal in the juices. Remove and allow to cool.fry the seasoned beef all over until it's brown.Brush generously with the mustard. Roughly chop the mushrooms and blend in a food processor to form a puree.Heat a skillet until hot. Add the puree of mushrooms and season with salt and pepper. I also added some onion powder. Cook without any oil/butter until it is dry and all the water has evaporated. The mixture should be sticking together in the form of a paste. Set aside and cool. Roll out a generous length of cling film, lay out the four slices of Prosciutto ham, each one slightly overlapping the last. Spread the mushroom mixture evenly over the ham. Place the beef fillet in the middle.Roll the prosciutto and mushrooms over the beef into a tight log shape. Twist the ends to secure the clingfilm.Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle.Roll up the pastry, cut any excess pastry off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top.Chill again to let the pastry cool, approximately 5 minutes. I let mine chill for about 20 minutes while I cleaned up. You will also want to preheat your oven to 425 F. Egg wash again before baking. I placed my beef loaf unto a parchment lined baking sheet. This helps with the clean-up. Bake at 425 F for 10 minutes on middle rack. I then moved the sheet pan to the lower middle rack, for an additional 20-30 minutes. The total baking time should be about 35 - 40 minutes, depending on the size. Mine took about 40 minutes for the larger piece and 3o minutes for the smaller piece.Rest 8 -10 minutes before slicing. Serve with potatoes and salad. ~ If , you like your beef more well done, you can cook it longer. Just make sure you cover the puff pastry lightly with a foil so that it won't burn on you. Use an instant thermometer, if need be. TIP: 1.When sauteing mushrooms, make sure they are completely dry. It should clump up on you and sort of form a paste. If you don't extract all the water from the mushrooms, you will have a soggy puff pastry. 2. I baked mine at 425 , 10 minutes on the middle rack and an additional 30 minutes on the lower rack so that the puff pastry would not burn on top.
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Beef Potato Boats
Annette's Beef Stew
6 Servings
Beef American
Main Dish Fall Winter Beef American
1 whole Sirloin ak
1/2 cup ur
1 teaspoon t
1/4 teaspoon per
1/8 teaspoon rika
3 tablespoons ad oil
1 large on
2 tablespoons ter
4 cups Beef th
5 whole atoes
4 whole rots sliced
2 stalks ery
1 can (16 oz) ato
1 package Green s
t
ck pepper
Cut sirloin steak into bite sized cubes. Combine the flour, salt, pepper, and paprika in a large plastic bag. Shake the meat to coat with the mixture. Heat the oil in a large skillet. Add the meat and brown quickly. Melt the butter in a Dutch Oven, add chopped onion and sautee. Add the browned beef and the 4 cups beef broth Dice the potatoes and add to the broth with sliced carrots Slice the celery stalks and add to the broth along with the canned tomatoes. Add salt and pepper to taste. Simmer slowly over medium heat until vegetables are tender. Add frozen green peas just before serving and heat through and serve.
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Beef American
Main Dish Fall Winter Beef American
1 whole Sirloin ak
1/2 cup ur
1 teaspoon t
1/4 teaspoon per
1/8 teaspoon rika
3 tablespoons ad oil
1 large on
2 tablespoons ter
4 cups Beef th
5 whole atoes
4 whole rots sliced
2 stalks ery
1 can (16 oz) ato
1 package Green s
t
ck pepper
Cut sirloin steak into bite sized cubes. Combine the flour, salt, pepper, and paprika in a large plastic bag. Shake the meat to coat with the mixture. Heat the oil in a large skillet. Add the meat and brown quickly. Melt the butter in a Dutch Oven, add chopped onion and sautee. Add the browned beef and the 4 cups beef broth Dice the potatoes and add to the broth with sliced carrots Slice the celery stalks and add to the broth along with the canned tomatoes. Add salt and pepper to taste. Simmer slowly over medium heat until vegetables are tender. Add frozen green peas just before serving and heat through and serve.
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Beef Stroganoff in Crock Pot
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1 Servings
Beef Uncategorized
Slow cook Beef Sour cream Cream Garlic Butter Onion Ketchup Mushrooms
1 1/2 lb f for stew
2 tb Butter or garine
1 1/2 c Beef illon
2 tb chup
1 sm lic clove; crushed
1 ts t
8 oz Sliced hrooms
1 md on; chopped
3 tb ur
1 c r cream
3 c Hot cooked noodles; (up to
Dredge beef in flour and salt. Melt butter or margarine in large skillet and add beef and onion. Cook over medium heat until browned. Place beef bouillon, ketchup, garlic and mushrooms in crock pot and mix. Add cooked beef and onions. Cover and cook on low for 3-4 hours. Add sour cream, cover and cook for 30-45 minutes (do not let mixture boil). Serve over hot cooked noodles. Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland and lt;kirkland and at;gj.net and gt; on Dec 21, 1997
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1 Servings
Beef Uncategorized
Slow cook Beef Sour cream Cream Garlic Butter Onion Ketchup Mushrooms
1 1/2 lb f for stew
2 tb Butter or garine
1 1/2 c Beef illon
2 tb chup
1 sm lic clove; crushed
1 ts t
8 oz Sliced hrooms
1 md on; chopped
3 tb ur
1 c r cream
3 c Hot cooked noodles; (up to
Dredge beef in flour and salt. Melt butter or margarine in large skillet and add beef and onion. Cook over medium heat until browned. Place beef bouillon, ketchup, garlic and mushrooms in crock pot and mix. Add cooked beef and onions. Cover and cook on low for 3-4 hours. Add sour cream, cover and cook for 30-45 minutes (do not let mixture boil). Serve over hot cooked noodles. Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland and lt;kirkland and at;gj.net and gt; on Dec 21, 1997
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