|by Eve Adamson|
Over the last few decades, nutritional authorities have transformed the way we experience the family meal.
1 - 10 of 104 for boiled roast beef
A choice cut of beef, slowly braised, ... along with the roast. For 6 ... with roast or boil down if too ... cherry tomatoes and almond cake for dessert.
Combine flour, salt, ... to mix. Place beef cubes in bag ... hours, stirring occasionally. Serve over noodles or rice. Serves 6. (Recipe may be doubled.)
Combine ingredients in ... Add any seasonings desired. NOTE: Left over soup meat can be used in place of roast beef. Red kidney beans can also be added.
Combine barley, salt ... stirring occasionally. Add beef, 10 cups ... Bring to a boil, reduce heat ... minutes longer. If necessary, add additional water.
Trim fat from beef and cut into ... After flaking meat, put it back in the juice. Leave in crock pot on low until serving time. Add hot water for more juice.
Brown beef on all sides ... mix. Pour over roast. Bake covered ... top of stove. Serve as an open-faced sandwich on toasted buns with sauce on the side.
This is best ... before serving. Place roast on rack in ... Add thinly sliced beef and marinate in ... Italian bread of rolls. (Beef freezes well in juice.)
Combine steak, flour, ... paper bag. Place beef cubes in the ... mixture. Cover; reduce heat and simmer for 2 hours, stirring often. Makes 6 to 8 servings.
Cook onions slowly ... until brown. Cut beef into small serving ... until meat is tender, 1 1/2 hours. Serves 6. Rump, or round can be used instead of chuck.
Combine first 4 ... shake milk, place beef cubes in bag ... boiling water. Add to beef mixture. Cover, reduce heat and simmer for 2 hours. Serve over rice.
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