|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
Tip: Try heart fried for more results.
1 - 8 of 8 for beef heart fried
Or 1 pound ... Quickly brown lean beef or pork strips ... soy sauce; cook and stir 1 minute. Makes 4 (3 oz.) cooked servings. Can serve alone or with rice.
Cover with water and boil until meat falls off bones. Cover and boil, cook so no blood comes out. (Save pork broth to moisten meat mixture). Run all ...
1. In a large covered casserole or Dutch oven. Melt the lard over moderate heat. Add the onions and cook until transparent, about 5 minutes. Add the ...
Mix together 1/2 the broth with all the other ingredients. Make stuffing real moist before refrigerating (cover with wet towel)...stuff bird when ...
STEP 1: Peel ... to pot. Brown beef and do the ... ain't chili. Makes 7 to 8 quarts or 28 to 32 (8 oz.) servings. Don't forget the ice cream for dessert!
In large skillet ... leeks and artichoke hearts in 3 teaspoons ... honey; heat. Add beef. Cool, stirring ... sesame seeds; toss to coat evenly. Serves 4.
Bring bouillon to ... Fry chopped liver, heart and onions in ... meal. Yields: Serves 4. Domestic liver and heart can be substituted for the deer organs.
Brown the meat and pour off the fat. Set aside. Pan fry in oil all the chopped vegetables and pour water chestnuts. Season vegetables with soy sauce, ...
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