|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
1 - 10 of 10 for campfire beef
Add seasonings to ground beef, mix well. ... prevent sticking. Cover and cook slowly until balls are cooked all through. Serve hot with toasted garlic bread.
In a large skillet brown the meat well, stirring frequently. Remove excess grease. Stir in soup mix, beans, chili sauce and water. Simmer covered 20 ...
Place Dutch oven over hot coals. Brown meat in shortening. Add salt and pepper. Pour in soups then add vegetables. Keep it hot enough to bubble, ...
Brown the ground beef in a deep ... heat, cover pan and simmer 20-30 minutes to desired consistency; stirring often. Serve with French Rolls or French Bread.
Boil flanken in ... vegetables and remaining ingredients to beef. Simmer at least 2 ... longer it simmers the better the flavor." Makes great leftovers.
Mix meat and salt and shape meat into small balls about 1 inch in diameter. Brown sliced onions in fat. Remove to a small dish. Flour meat balls by ...
In a skillet, brown beef, chopped onion and chopped bell pepper. Add 2 cans soup and 1 1/2 cans water, stir and heat thoroughly.
Arrange beef cubes, carrot, potatoes, ... Close foil and wrap with 3 more layers of foil. Place on fire or grill. Turn every 15 minutes. Cook for 45 minutes.
Brown ground beef. Add onions. Cook about 5 minutes on medium heat. Add beans with sauce. Cover and simmer about 30 minutes. (Can add canned corn if desired.)
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