|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.
1 - 10 of 238 for boiling ground beef
Brown beef and shortening and drain. To the boiling water add onions ... thin layer of ground beef. Top with ... water may be added if needed. Serves 6.
Dredge meat in ... to a rolling boil, then lower ... or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.
Soak barley overnight. Drop soaked barley in boiling water and cook until tender. Brown beef, onion, green ... with water if it appears to be drying out.
Place meat in ... minutes or until beef is no longer ... cornstarch and water. Stir into stew. Microwave on high for 2 minutes or until sauce has thickened.
Brown beef for stew and ... minutes. Stir in raisins and cook for 5 minutes. Remove from heat; discard cinnamon sticks and bay leaves. Serve over rice or pasta.
Brown beef cubes in shortening ... cups green beans with vegetables. NOTE: I always use tomato juice instead of water; it makes the stew so much better.
Brown ground beef (drain). Add onion, ... 30 minutes in 350 degree oven. When done, add grated cheese to top and put in broiler to melt cheese (optional).
Brown beef cubes in shortening ... flour mixture and stir until gravy is thickened. Makes 6 servings. VARIATION: Add 1 1/2 cups green beans with vegetables.
Season meat generously ... or until tender. Add parsley, lemon rind and remainder of brandy and serve. Serves 6. (Add more beef broth if it cooks away.)
Add salt and ... both cans of beef broth and water ... into stew and cook until thickened. If a thicker stew is desired, repeat flour/water paste mixture.
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