|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.
1 - 10 of 282 for beef chop suey
Fry meat until ... of water, 5 beef bouillon cubes, and ... over rice. You can also add other vegetables like mushroom, green onion, broccoli, carrot, etc.
Cook celery, onion and ground beef in hot fat ... about 5-10 minutes until cabbage is tender but still firm. Serve on rice. Calories per serving about 370.
Cut round steak ... one hour. Add chop suey vegetables and mushrooms ... hour. Mix cornstarch with water and add to chop suey to thicken. Pour over rice.
Place pork in ... Chicken: use only white meat. Beef: Add 2 green peppers cut in long strips. You put them in same time that you cook onions and celery.
Saute 1 1/2 cups celery strips, 1 large onion cut in wedges, 1 green pepper cut in strips and 1/2 teaspoon garlic salt in 2 tablespoons oil until ...
In frying pan cook beef, onions and ... bouillon and cornstarch and add to beef mixture. Bring to boil and cook 1 minute, stirring. Serve over rice. 6 servings.
Brown beef in skillet. Combine ... dish. Bake 350 degrees for 55 minutes, then spread noodles on top. Bake 15 minutes more. Mushrooms may also be added.
Brown beef with salt and ... bean sprouts and mixed vegetables. Add soup mix and cook until done about 1 hour. You can add soy sauce to this if you wish.
Brown ground beef; add onion ... and clear. Add cabbage. Cook, covered, about 5 minutes, until cabbage is crispy. Makes 6 servings. Serve on cooked rice.
Cover onions and ... sauce and ground beef, mix and ... stir in bean sprouts, and let steam, covered, 5 minutes. Serve over rice. Makes about 1 1/2 quarts.
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