1 - 10 of 34 for beef chuck under blade
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OR OR OR ... over pork and beef. Place large ... 2. Turning heat under pot to medium ... the browned ground chuck/sausage mixture. Bring ... two meals for us.
Trim excess fat from beef roast. Rub Dutch ... improves in flavor and texture if it's prepared a day in advance, refrigerate overnight, reheated and sliced.
Trim all excess fat from meat. Brown beef in its own ... in slow cooker; cover. Cook 15 minutes; pass sauce separately in a heated gravy boat. Serves 8.
To thicken cooking ... minutes longer. Cut beef into 1 1/2 ... liquid. Serve with Spatulas or noodles. Potatoes may be cooked separately and added to Goulash.
Cover and bring to a boil; skim if necessary. Turn to low and cook until meat is tender (1 1/2 hours). Take out meat. Cut off all fat and cut into ...
About 1 1/2 ... excess fat from chuck steak. Prepare steak ... or until golden, turning once. Makes 6 main dish servings. About 430 calories per serving.
Cut blade steak into 1/2 ... cook 2 hours or more until meat is fork tender. Serve over chili mac noodles, if desired, and garnish with cheese and onions.
Brown meat in 2 tablespoons dressing. Pour combined remaining dressing and water over meat. Cover; bake at 325 degrees, 2 hours and 15 minutes. Add ...
Marinated beef pie. A very ... with the marinade and marinate for at least 24 hours in the refrigerator. Drain meat, toss in flour and brown in hot oil.
Dice beef, lamb and ... spices to taste. Simmer until red and green peppers are cooked. Serve hot. Sour cream can be added to individual bowls if desired.
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