|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
Results 1 - 10 of 40 for beef bourguignon
Result Page: 1
I have only ... Remove bacon. Saute beef or venison in ... Distribute evenly over meat. Serve with mashed potatoes, noodles or rice. Decorate with parsley.
Fry 10 small ... 2 lbs. lean beef cut into 3/4 ... nasturtium in your garden add a few leaves to your tossed salad! From "Dining with my Friends for the Epicure"
Coat beef with flour and ... tomatoes and simmer 1 additional hour. Add carrots and potatoes. Simmer 30 minutes. Makes 9 servings. 210 calories per serving.
Substitutes: 2 tablespoons catsup. 2 cubes beef bouillon in 1 ... Time approximately 2 1/2 hours. Add remainder of red wine while cooking. Serves 6 to 8.
Cut bacon into ... thickened. Add to beef mixture. Cover, simmer ... until beef is tender. Serve with cooked noodles or rice, if desired. 8 to 10 servings.
Cut bacon into ... stirring frequently. Dredge beef in mixture of ... and carrots. Simmer over low to medium heat until potatoes and carrots are tender.
Slowly cook bacon ... pan; remove. Dredge beef cubes in flour, ... degree oven for 4 to 6 hours OR put in crock pot on low 8 to 12 hours or high 6 hours.
Cut meat and roll in flour. Brown on all sides in half butter and olive oil. Add salt and pepper. Pour in 3 ounces warm Brandy and light. Put in ...
In large heavy ... bacon drippings, brown beef cubes. Add soup, ... then. Add onions; cook 1 hour longer or until tender. Remove bay leaf. 4 to 6 servings.
Coat beef with flour and ... Add tomatoes and simmer a second hour. Add carrots and potatoes and simmer 30 minutes. 210 calories per serving, 9 servings.
Result Page: 1
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