|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.
Tip: Try roast prunes for more results.
1 - 10 of 17 for beef roast prunes
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Saute onion in butter until tender. Add remaining ingredients, except cornstarch. Cover and simmer 20 minutes. Mix cornstarch and 1/4 cup water and ...
Heat 2 tablespoons ... seasonings, apricots and prunes. Cover and ... across the grain and serve. Spoon juice from cooking over each serving. 6 servings.
Pour water over apricots and prunes; reserve. Mix ... pepper; rub over beef roast. Heat oil ... about 1 hour or until beef is tender. Makes 12 servings.
Heat heavy, deep pan. Add roast (I prefer pork), ... and pepper. Add prunes/apricots, onion, garlic, ... and around meat. (Makes 8-10 servings.) Delicious!
Melt shortening in ... Sprinkle the pot roast on all sides ... bay leaf, and beef stock. Cover pot ... hours. Add the prunes and prune liquid ... Simmer until gravy thickens.
Combine all ingredients ... browned bits. Add prunes and simmer until ... 15 minutes. Spoon sauce over meat. Garnish with rosemary. Serve with sour cream.
Fry bacon in deep heavy pan. Remove bacon. Saute onions in bacon drippings until golden. Remove. Rub meat with garlic. Dredge meat with flour, salt ...
Combine seasonings in ... and place 8 prunes around it. Add ... brown and tasty. Roast meat uncovered until ... prunes as a treat and use juice for gravy.
Dredge meat in flour. Brown on all sides in hot drippings. Mix sugar, seasonings, water and ginger ale. Add to meat with onions. Cover and simmer for ...
This bit of information was found in a quaint, old handwritten recipe book from Great-grandmother's day. It is included here mainly for the purpose ...
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