|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
Tip: Try beef chuck steak for more results.
1 - 10 of 12 for bone-in beef chuck steak
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OR OR OR ... over pork and beef. Place large ... the browned ground chuck/sausage mixture. Bring ... gallon of sauce; good for at least two meals for us.
Cut steak into serving size ... over meat. Cover. Cook on low (200 degrees) for 6 to 8 hours, or until tender. Serve meat over rice with sauce spooned over.
Cut meat into bite size cubes. Combine flour, salt and pepper. Dredge meat in flour mixture, and brown in hot oil in a heavy Dutch oven. Add ...
Mix marinade in 9 x 13 inch dish. Trim excess fat from meat. Use tenderizer as directed. Add meat to marinade. Cover and refrigerate at least 4 ...
Wipe steak with damp paper ... To serve, slice thinly. Drizzle on any remaining oil mixture. Garnish with lemon wedges, if desired. Makes 8-10 servings.
Pour filling into a 9 inch pie pan or dish. If made ahead, cover and chill up until next day; sprinkle with cheese. On a lightly floured board, roll ...
Pierce beef on both sides ... side. Heat reserved marinade and water to boiling in 1 quart saucepan, stirring occasionally; pour over beef. Serves 6 to 8.
Mrs. Humphrey wrote: ... Cover meat and bone with water in ... Simmer for 30 minutes longer before serving. Serves 6. ...finally, a vegetable soup I like!!!
Brown beef and onions in ... 2/3 full. Add bone, carrots, tomato sauce, barley and spices. Cook 2 to 3 hours until meat is tender. Adjust seasonings to taste.
Cook on stove top: 1 tablespoon bacon drippings, green onions, garlic and mushrooms until limp. Remove to 2 quart casserole. Dredge meat in flour, ...
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