|Beef: Chinese Style|
|by Wei-Chuan Publishing|
Here are six economical, easy-to-follow compact cookbooks offering delectable, favorite Chinese recipes that will delight the beginner as well as ...
Tip: Try stew parsnip for more results.
Results 1 - 10 of 23 for beef stew parsnip
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Wash, peel and ... with water or beef stock. Tip: If ... cooked soups and stews and doesn't use ... cabbage. Use soy sauce instead of salt as seasoning.
Dust beef cubes with flour, ... celery, carrots, and parsnip into inch size ... Use stewed tomatoes and a dash of red pepper instead of wine and brandy.
Peel and dice ... them. Add soup beef base according to ... package. Bring to a boil and boil gently until vegetables are tender. Large quantity. Freezes well.
Preheat oven to ... proof casserole. Brown beef stew meat in skillet ... saute leeks, carrots, parsnips, sprinkling with ... buttered noodles. 6 servings.
Cut stew meat in chunks. ... Add onion and beef consomme. Heat to ... hour. Add carrots, parsnips and celery. Simmer ... done. Don't overcook. Serve hot.
Cut steak into ... any fat. Combine beef with water and ... minutes (6 minutes in pressure cooker). Add parsley and heat through. Makes 6 meal-size servings.
Place stew beef and vegetables into ... the two soups together, pour over the top. Cook on low 8 to 10 hours or on high 3 to 4 hours stirring occasionally.
Clean the chicken. Cover the chicken in a pot with 4 or 5 quarts of water. Add salt and bring to a boil. Skim off surface and then simmer for 1 hour. ...
Dust beef cubes with flour, ... celery, carrots and parsnip into inch size ... paprika. Use stewed tomatoes and a dash of red pepper instead of wine and brandy.
Cut meat into ... Add onion and beef consomme. Heat to ... hour. Add carrots, parsnips, and celery. ... meat and vegetables are tender. Don't over-cook.
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