Beef Tips fggt98b
Ingredients| 1/2 cup flour |
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*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
ketchup. Pour over beef and vegetables; stir well. Cover and cook on
LOW setting for 7 to 12 hours. One hour before serving, turn to
HIGH setting. Make a smooth paste of red wine and 3 tablespoons
flour; stir into crock-pot, mixing well.
Cover and cook until thickened. Serve over hot buttered noodles. 8
to 10 servings (about 3 quarts) Dee Penrod, FGGT98B
Servings: 9
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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 (Upload by user)
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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 (Upload by user)
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TAG: wellington, stuffing, place, skillet, refrigerator, ,
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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 (Upload by user)
TAG: asparagus, prodigy, ,
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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 (Upload by user)
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