Beef Spectacular
Ingredients| 4 filet mignon |
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Prepare sauce first.Melt butter in saucepan.Add onions,carrots,
parsley,thyme and bay leaf.Cook over low heat,stirring constantly,
until vegetables are soft. Remove from heat and stir in flour.Return
to heat and cook,stirring constantly,until mixture begins to
brown.Stir in bouillon and wine; simmer for 30 minutes.Add tomato
paste and salt and pepper to taste. Prepare stuffing next.Melt 1/2
cup butter in large skillet.Saute onions until translucent.Add
mushrooms.Cook over low heat until they turn dark.Cool.Preheat oven
to 450 degrees.Rub filets with salt and pepper.Place in skillet over
high heat with butter.Brown briefly on both sides.Flame with
cognac.Roll puff pastry out to 1/4" thick.Cut into four equal squares
reserving scraps for decoration.Place 1/4 of mushrooms on each
square.Place filet on top of mushroom mixture. Bring edges
together.Paint with egg white.Cut small leaves from pastry
scraps;fasten to roll with egg white.Mix yolk and milk and brush
completely.Place filets on cookie sheet.Bake 10 minutes.Reduce heat
to 375 degrees.Bake 20 minutes more.Serve with warm sauce.Serves 4.
Servings: 4
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Beef Stew 1
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1 pk beef 4 lg potatoes 4 carrots 1 onion cooking 2 bay leaves 1 cn peas optional Brown the beef with the onions in a large pot. Once the meat is brown add 3 cups of water and bay leaves. Heat over medium heat while you peel the potatoes and carrro (Upload by user)
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Beef Stew 3
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Stew meat until tender, add vegetables and spices. Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture. Pour back into stew and let simmer until ready to serve (about 1/2 hour.) Remove cloth bag of spices. Makes 6 s (Upload by user)
Stew meat until tender, add vegetables and spices. Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture. Pour back into stew and let simmer until ready to serve (about 1/2 hour.) Remove cloth bag of spices. Makes 6 s (Upload by user)
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PREHEAT OVEN TO 325 DEG F. IN A LARGE POT, COMBINE ALL THE LIQUID AND SPICES. ADD IN 3 LBS. CUBED BEEF (BONELESS CHUCK). ADD ALL VEGETABLES. STIR TO MIX. COOKED, COVERED, FOR 3 HOURS. STIR TWICE DURING COOKING. DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING. MAKES 8 SERV (Upload by user)
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A VERY QUICK AND EASY STEW RECIPE Heat the cooker. Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat. Close the cover securely. Place pressure regulator on vent pipe and cook 10 12 minutes with pressure regulato (Upload by user)
TAG: pressure, minutes, regulator, ,
A VERY QUICK AND EASY STEW RECIPE Heat the cooker. Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat. Close the cover securely. Place pressure regulator on vent pipe and cook 10 12 minutes with pressure regulato (Upload by user)
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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 (Upload by user)
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 (Upload by user)
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Beef Stew With Ale
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 (Upload by user)
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 (Upload by user)
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TAG: marinade, bouquet, garlic, garni, minutes, cover, ,
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 (Upload by user)
TAG: marinade, bouquet, garlic, garni, minutes, cover, ,
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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 (Upload by user)
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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 (Upload by user)
TAG: stirring, olives, capers, ,
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TAG: cranberries, remaining, brown, remove, ,
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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 (Upload by user)
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