Beef Provencale

Ingredients

1 1/4 lb beef tenderloin, middle cut 2 tbsp butter or margarine 1 1/2 tsp salt 1 dash ground pepper 1/4 cup water 10 potatoes 6 tbsp butter or margarine, room temperat, ure 2 cl garlic 2 tbsp finely chopped parsley	Advertisements

Preparation
 
1. Trim excess fat off meat. Remove tendon. 2. In a skillet, heat
butter until lightly brown. Add meat. Brown well on all sides.
Sprinkle with half the salt and the pepper. 3. Reduce heat. Cover.
Let meat cook for about 10 minutes, turning once during cooking time.
4. Remove meat. Cover with foil. Place on a carving board. Add water
to pan. Heat. Scrape up brownings. Strain juices. 5. Peel potatoes.
Slice thinly. Layer potatoes on a lightly greased ovenproof dish.
Sprinkle remaining salt in between layers. Pour pan juices over. 6.
Bake potatoes at 425 for about 30 minutes. Remove from oven. 7. Cut
beef into 8 even slices. Place on top of potatoes. 8. Stir together
softened butter, minced garlic and parsley. Spread butter over meat.
Heat at 425 for about 8 minutes. Serve.

 

 
Servings: 4

 

Beef Ragout Country Style
Trim excess fat from beef cubes.Brown cubes in hot oil in Dutch oven over high heat(in 2 batches,if necessary).Add onions;brown lightly;add garlic.Stir in tomatoes,3 tbsp.parsley,thyme,salt and pepper.Add wine and beef broth to just cover;bring to boil.Reduce heat;cover and (Upload by user)

Beef Ragout
Combine onions, green pepper and olive oil in 3 quart casserole. Microwave at high (100%) until green pepper is tender, 2 to 5 minutes. Stir in remaining ingredients. Cover. Microwave at high (100%) ten minutes. Reduce power to medium (50%). Microwave until beef and potatoes (Upload by user)

Beef Rendang
1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in bowl. 2. In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak. 3. Add coriander, tamarind sauce, turmeric, curry leaves and lemon grass, stir (Upload by user)

Beef Rhapsody In Blue En Croute
Cut 1 by 1/2" deep gash in top of each fillet.Brown fillets in oil,1 minute on each side.Drain.Sprinkle with salt,pepper and paprika.Set aside. On lightly floured board,roll each pastry out to 8" circle. Brush top of each circle with egg.Reserve remainder of egg. Mash (Upload by user)

Beef Stew 2
: potatoes : carrots : onions : celery : beef or chicken 1 cn cream of mushroom soup 1 cn tomato soup 1 cn water Cut into bite size pieces any vegetables you like, mainly, pot. carrots, onions, celery, etc. Purchase the least expensive piece (Upload by user)

Beef Rib Eye Roast With Red Wine Mushroom Sauce
Sprinkle roast with salt and pepper. Place roast, fat side up on a rack in a shallow roasting pan in a 350 degree F oven for 1 1/4 hours or 20 min./lb. until a meat thermometer inserted in center, registers 135 degrees F for med rare; or 150 degrees F for medium doneness. Let b (Upload by user)

Beef Rib Eye Roast With Red Wine Mushroom Sau
About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and 1/4 tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open roasting pan.Insert meat thermometer so bulb is centered in thickest part,but not resting in fat.Do not add water.Do not cove (Upload by user)

Beef Ribs
If desired, marinade ribs prior to cooking. Arrange ribs on rack in baking pan. Brush barbecue sauce generously over ribs, covering them thoroughly. Bake at 375 to 400F for 45 minutes, basting frequently with sauce, until ribs are tender and well done.   &nb (Upload by user)

Beef Roast With Mushroom Stuffing
* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add o (Upload by user)

Beef Roasted In Salt Crust
In a bowl, stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste, resembling wet snow. Arrange the roast, fat side up, in a roasting pan, and coat completely with the salt mixture, patting it on about 1/4 inch thick. Roast the beef in t (Upload by user)
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Beef Rolls
* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips.     strongServings: 4/strong   (Upload by user)

Beef Roulades
*Sirloin should be cut into slices about 1/2 inch thick **Canned whole tomatoes in tomato puree or Tomato Sauce Trim excess fat from meat; cut each piece into 3 portions. Pound meat on both sides with mallet to 1/16" thickness. Sprinkle meat lightly on both sides w (Upload by user)
TAG: frying, rolls, gravy, tablespoons, stirring, sides, tender, tomatoes, ,

Beef Salad Vinaigrette
1) Trim pot roast of all fat and gristle; Julieene pieces should be 1/4 x 2" long. 2) In a small mixing bowl, combine the vinegar, salt, pepper, and mustard. Whisk in the oil until mixture is emulsified or well blended. It will separate after standing. Add the capers, g (Upload by user)

Beef Salad
Simmer vinegar, water, lemon juice, sugar, dill weed, salt and white pepper 10 to 15 minutes. Cool. Toss with beef and onion. Chill. Drain, reserving marinade. Place greens in bowl. Top with beef and onion. Combine sour cream with reserved marinade. Toss with greens and beef (Upload by user)

Beef Satay 2
Cut the meat into 1 inch cubes and place in a bowl or plastic bag. In a 2 cup measure, combine the soy sauce, honey, lime juice, curry and chili powders, onion and garlic. Blend thoroughly and pour over the meat. Marinate for 30 minutes at room temperature. Thread the meat on b (Upload by user)

Beef Satay
To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then (Upload by user)
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