|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
1 - 10 of 43 for beef birds
Result Page: 1
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 ...
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 ...
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, ...
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.
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; ...
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.
Cut steak and pound. Chop mushroom stems, reserve caps. Combine chopped stems with parsley, onion and cheese. Place approximately 3 tablespoons ...
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.
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 ...
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.
Result Page: 1
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