Place flour in a food storage bag; add meat cubes a few at a time, shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in juice, RO*TEL, onion, bouillon, garlic, basil and thyme. Heat to a boil; reduce heat. Cover and simmer 1 to 1 1/4 hours. Add potatoes, car

1>. Preheat oven to 350 deg.F. Trim beef and brown in a skilet in hot oil. 2>. Transfer beef to a casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale and add the bouquet garni ingredients, tying them in a small piece of cheesecloth. Add salt, b

Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, 1 ts salt, and wine. Stir to dissolve salt. Add beef cubes, pressing cubes down into marinade to immerse as much as possible. Cover and marinate in the refrigerator for at least 1 hour. Re

1. Place the currants in a bowl and cover with warm water. Set aside to soak. 2. Meanwhile, heat half the oil in a kettle and add the onion., garlic and green pepper. Cook, stirring, until wilted. Add the olives, capers, vinegar, cinnamon, cloves, bay leaf and tabasco sauce

HEAT 1 TABLESPOON each of oil and butter in 6 quart pot. When oil is hot, add half the beef and brown it well on all sides; remove and reserve. Heat remaining oil and butter and brown remaining meat. Remove pot from heat, remove meat and discard fat. Return meat to pot and

Stir the flour, thyme, 1 tsp. salt and 1/2 tsp. pepper together in a shallow bowl. Turn the cubes of stew meat in the flour to coat well, shake off excess and transfer to a plate. Heat olive oil in a heavy kettle. Add the beef cubes, a few at a time, and brown them wel

In a large skillet over medium heat, thoroughly brown the meat in the oil. Sprinkle half the salt and pepper over the meat. Lift the meat into a bowl. Saute the onion in the skillet until transparent and lift out into the crockpot. In the same skillet swirl the water, scrapi

Lightly salt and pepper beef cubes and coat with flour. In hot skillet, saute with butter floured beef cubes until lightly browned. In a heavy pot saute onions until clear. Add meat, can of whole tomatoes,3 cups water*, bouillon, garlic, and parsley, thyme, salt and pepper.

Serves 4 *DIRECTIONS* Heat oil in a large skillet. Add beef and brown on all sides. Add onions and celery and saute until golden brown. Add garlic and saute mixture 1 minute longer, stirring constantly. (Do not let garlic change color.) Stir water into

SERVE WITH PILAFF, SEASAME COATED BREAD, SALAD W/FETA Cut meat in 1 inch chunks. Melt butter in large frying pan. Brown meat. Transfer to crockery pot. Stir drained onions and brown sugar into frying pan. Cook over medium high heat, shaking pan, until glazed. Transfer to b

1. Combine all ingredients in a 4 quart stockpot and bring to a boil. Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it rises to the top. 2. Let cool slightly and strain. Remove meat from bones; discard bones and vegetables. Shred meat into small piec

Preheat oven to 350 F. Bake bones until browned, about 1 hour. Place bones in large stock pot. Add remaining ingredients & enough water to cover. Bring to boil; boil about 2 minutes. Remove from heat & strain. Discard bones & vegetables. Return the

Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about

Wash the squash and cut in half lengthwise. Remove seeds and pith. Place squash, cut side down, on an oiled baking pan. Bake in a preheated 350f oven for 30 minutes, or until almost tender. Meanwhile brown the beef in a large skillet. Drain off excess fat. Stir in bread crum

Cooking & preparation time: 20 min 1. In medium bowl, whisk together dressing ingredients until creamy. Set aside. 2. Trim fat from beef; cut into 1" x 1/2" pieces. In large nonstick skillet, heat 1 tablespoon oil over medium high heat until hot. Add

Place mushrooms in bowl, cover with 1 c. warm water & soak 10 minutes. Drain, discard tough stems & quarter the caps. Set aside. Trim all fat from meat & slice in thin strips across the grain of the meat. Place in bowl. Mix 2 tsp. cornstarch with 4 tsp. cold water; a

Place mushrooms in bowl, cover w/1 c. warm wa ter & soak 10 min. Drain, discard tough stems & quarter the caps. Set aside. Trim all fat from meat & slice in thin strips across the grain of the meat. Place in bowl. Mix 2 tsp. cornstarch w/4 tsp. cold water; add to

Make sauce puree sour cream, parsley, horseradish, lemon juice, and salt in food processor. Transfer to bowl. Fold in whipped cream. Chill up to 4 hours. Remove beef from frig 1 hr. before roasting. Preheat oven to 450~. Place beef in foil lined pan. Combine oil and

Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to hold meat in one layer. Saute until golden brown. Add onion and saute until golden. Remove pancetta or bacon and onion with a slotted spoon. Reserve bacon and discard onion. Put beef slices in s

INSTRUCTIONS: Cabernet Sauvignon gives depth and peppercorns give bite to this robust dish. You might want to use a bigger bodied Cabernet or Zinfandel, which will reduce to a fine sauce. Trim fat from tenderloin; fold under 3 inches of small end. Tie tenderloin with st

In 12 inch skillet, melt margarine, add chopped mushrooms, diced ham, chopped green onion, salt and pepper. Cook until tender. Add bread cubes and 2 T. water toss gently to mix. Set aside Make a lengthwise cut in tenderloin, cutting 1 1/2 in deep. Spoon 1/2 half of cooled st

CUT BELL PEPPER INTO THIN STRIPS. TRIM FAT FROM ROUND STEAK. CUT BEEF INTO 2" X 1/8" STRIPS, ACROSS THE GRAIN. MIX TERIYAKI SAUCE, LEMON JUICE, CORNSTARCH AND GINGERROOT IN A SQUARE MICROWAVE DISH, 8 X 8 X 2 INCHES. STIR IN BEEF. COVER AND REFRIGERATE FOR AT LEAST 20

Slice steaks diagonally across the grain into 1/2 x 1 inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1 to 2 hours, turning 3 or 4 times. Thread strips on skewers and grill until meat reaches desired

*sliced mushrooms, drained; **(10 1/2) oz can Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchu

Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat. Turn the cubes frequently to ensure even browning on all sides. Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant. Add the mushrooms and garlic and reduce heat b

1. Heat 2 tbsp of butter in a large saucepan or small kettle and add the onions and garlic. Cook, stirring, until wilted. Add the ham and lentils and stir briefly. 2. Add the tomatoes with tomato paste, water, bay leaf, thyme and parsley. Add the tongue. 3. Bring to a boil.

In a measuring cup, combine beef stock, gin, vinegar and juniper berries. Set aside. Brush or rub steaks with vegetable oil. Press pepper onto the steaks and season with salt. Heat a medium sized cast iron or heavy skillet over high heat until nearly smoking. Place steaks i

Combine the ingredients in a small bowl, and store in an airtight container. Recipe By :     strongServings: 4/strong  

In a large stockpot, heat the oil and add the meat cubes. Saute until the meat is browned on all sides. Add the water, tomatoes, and Soup Starter Mix. Bring the mixture to a boil, and reduce the heat. Cover and simmer for 45 minutes. Stir in the celery and carrots. Cover and b

Wash soup bones. Put on aluminum lined tray and brown in a 400F oven until well browned on both sides. Put bones in soup pot, drain grease and then get as much of the browned bits as possible using a little water to help them along. Add water until the bones are well covered

* At room temperature. ** Beaten in 1 t water. *** Dissolved in 1 T cold water. **** Finely chopped.     strongServings: 8/strong  

Allow patty shells to thaw 2 hours in refrigerator before rolling out. If meat is quite long (Lin, control Thyself!!), fold narrow end under to form a roast about 12 to 13 inches in length. Place on rack in shallow roasting pan. Sprinkle lightly with salt and flour. Bake, u

In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25 30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy

Cook first 5 ingredients in frying pan till all liquid is absorbed and mixture resembles a paste. Cover tops of steaks. Partially thaw patty shells and roll out thin enough to cover top, sides, and part of the bottom of each steak. Cover with plastic wrap and store in refrig

STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the

5 lb beef tenderloin 2 pk 7 oz pkgs of onion cresent : rolls 1 egg white : Cheese Sauce 1 beef bouillon 1 c water 3 TB butter 3 TB flour 1 1/2 c dry white wine 1 c milk 4 oz gruyere cheese shredded 3 oz roquefort cheese : crumbled

any excess flour from it, and fold the rectangle in thirds as before. This completes 2 "turns". Chill the dough, wrapped in plastic, for at least 3 hours and up to 3 days. Author s Notes: This is a beef Wellington recipe that was in the recent 50th anniversar

STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the

COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir fry the asparagus for a few seconds to co

COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir fry the asparagus for a few seconds to co