|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
1 - 10 of 21 for beef royal
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Trim excess fat from steak. Pound steak to 1/4 inch thickness, and cut into 2 1/2 x 4 1/2 inch pieces. Combine mushrooms, tomato, bread crumbs, ...
Roast the fillet, ... juices. Baste the beef with this mixture ... dressing comprised of tarragon vinegar, nut oil. salt, pepper, dry mustard, and sugar.
Put the oysters with their liquor in a saucepan and add the red pepper, sliced lemon, thyme, bay leaf, parsley. Heat for 1 1/2 minutes without ...
Brown ground beef; drain and ... hours or until eggplant is tender. Top with remaining 1/4 cup cheese until melted and slightly brown. Makes 6 to 8 servings.
Combine thyme, rosemary, sage, garlic salt, and pepper. Rub roast with herb mixture. Place roast, fat side up, on rack in shallow pan. Bake in 325 ...
Brown rice as indicated in directions on Rice-a-Roni package. Brown meat in separate pan. Mix meat and rice mixture together. Add oriental vegetables ...
Precook sausage and beef. Drain off ... when cooked longer. Note: Add mushrooms toward the end. This makes a large batch. Place over spaghetti or lasagne.
Preheat oven to 425 degrees. Mix meat, egg, cornstarch and milk. Add salt, pepper and marjoram. Make 8-10 patties an inch thick. Put a slice of bacon ...
In small bowl, stir first 3 ingredients until smooth. Place rib eye roast, fat side up, on small rack in open roasting pan. Spread top of roast with ...
Combine 1/2 teaspoon ... (drain fat off) with bouillon granules and remaining fine herbs and 2/3 cup water. Bring this to boil and strain. Serve with beef.
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