|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
Results 1 - 10 of 138 for beef chuck steak
Saute beef in the ghee ... curry paste may be used, or a mild curry paste may be substituted for the hot, depending upon what level of heat is preferred.
Sauté beef in ghee or ... powder, to taste. Garnish with thin strips of the yellow portion of a lemon rind and the onion rings. Serve. Makes 4 servings.
In 12 inch ... salad oil, cook steak until well browned ... serving platter. Skim fat from liquid and discard. Pour sauce over steak and garnish with parsley.
Prepare rice according ... medium-high heat. Add beef and onions; cook ... near tender. Add steak sauce and tomatoes; ... Foods Inc., used with permission.
Peel and mince ... ginger. Dissolve the beef bouillon in the ... Cook, covered, for 15-20 minutes or until the water is absorbed. A taste of East India.
Brown meat in ... 350 degrees. Return beef to pot. Sprinkle ... tender and sauce thickens. Discard garlic and bay leaves. Sprinkle with parsley. 8 servings.
Saute onion and beef in butter. Add ... with cornstarch. Serve over favorite rice or noodles. You can add mushrooms, green peppers and tomatoes for variety.
In a medium ... serving (prepared with beef broth and no ... starch. Stew is good for warming up on wintry day. Instead of noodles, I often serve it with rice.
Fry bacon in ... Cook and stir beef pieces, onions and ... Cover and simmer until vegetables are tender, 30 to 40 minutes. Crumble bacon; sprinkle over soup.
Stir beef, flour and ... minutes to 1 hour, stirring 2 or 3 times during cooking. Let stand for 5 to 10 minutes. Serve over rice or noodles, if desired.
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