|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 43 for beef birds
Result Page: 1
Cut steak in ... flour and brown in fat. Arrange in pan and cover with foil. Pour beef bouillon soup over meat and bake at 325 degrees for 1 1/2-2 hours.
Cut steak and pound. Chop mushroom stems, reserve caps. Combine chopped stems with parsley, onion and cheese. Place approximately 3 tablespoons ...
Cut round steak into rather small pieces (2 x 3 inches) and salt and pepper it. Layer chopped onion and bacon on top of strips of round steak. Make ...
Cut steak in 6 pieces. With tenderizer, pound meat until quite thin. Season with salt, pepper and marjoram. Place onion in each piece and roll up; ...
Pound steak, cut into 3" x 4" pieces. Combine ingredients, except mustard. Spread mustard on steak pieces, then add filling. Roll up and fasten with ...
Pound steak to ... later, cover tightly and cook slowly for 1 hour. Add kraut and continue cooking slowly for 30 minutes or until birds are tender. Serves 6.
Have round steak ... toothpicks. Roll the birds in flour, if ... 45 minutes. These beef birds are very ... browned beef birds and simmer for about 45 minutes.
Trim any fat ... or string. Brown beef birds on all sides ... simmer for 1 hour or until meat is tender. Thicken pan liquid with flour for gravy, if you wish.
May use your favorite cheese. Cut steak in 6 portions. Pound steak to 1/4 inch thickness. Remove mushroom caps from stems and reserve caps. Combine ...
Cut steak in 6 portions. Pound to 1/4 inch thickness. Remove mushroom caps from stems. Chop stems and reserve caps, combine mushroom stems, parsley, ...
Result Page: 1
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