|Country Ground Beef|
|by Linda Piepenbrink|
This bestselling cookbook is stuffed with some 300 hearty recipes from family cooks who are big on taste, short on effort, and economical besides.
Tip: Try burgundy sherry for more results.
1 - 10 of 20 for beef burgundy sherry
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Heat bacon fat ... high heat. Pour sherry over meat and ... Slowly add the beef bouillon, stirring constantly, and 1/4 cup burgundy. When sauce ... Sprinkle with chopped parsley.
In bowl, combine ... stir flour, then beef broth, a little ... until thickened. Add remaining ingredients, stir well and simmer 5 minutes. Makes 2 cups.
Slice onions. Saute ... in appearance). Add beef broth, all wines, ... minutes). Toast and butter French bread. Sprinkle with garlic, cheese and paprika.
Cut beef into 2" cubes, ... sides. Stir in sherry wine. Remove meat. ... hours or until meat is tender. Add remaining wine while cooking. Serve over rice.
Slowly heat a ... high heat, brown beef cubes well all ... blended. Stir in burgundy, sherry, port and ... the sauce. It smells terrific when it is baking!
Preheat oven to ... oil and brown beef. Transfer to ... ahead, refrigerate and skim off fat. Reheat slowly 1 hour. Doubles easily and freezes well. Serves 8.
Soften onions by ... fry. Add soup, burgundy, water, pepper ... layer of Swiss cheese; add soup. Sprinkle grated Parmesan cheese on top. Bake 15 minutes.
Preheat oven to 350 degrees. Trim excess fat from lamb and slit fat in 10 or 12 places. Cut 4 or 5 garlic cloves in half lengthwise and insert in ...
Blend bouillon, flour, ... set aside. Add sherry to juices in ... mushrooms in 1/2 cup butter, add mushrooms to meat about 15 minutes before meat is done.
Use a heavy casserole dish with lid. Place all ingredients in ungreased casserole in the order listed. Cover; do not stir while cooking. Serve over ...
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