|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 47 for ground beef chunk
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Cook carrots 10 ... salt water. Mix beef with first 9 ... to form a gravy. Put all into a casserole. Cover with tomato gravy. Bake 350 degrees for 1 hour.
Combine the beef, rub and ... a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months. Yield: 2 cups.
30 minutes before ... 4 ingredients. Add beef and toss lightly ... stir-fry until hot. Serve with rice. NOTE: Have all ingredients cut up before hand. Serves 4.
Steam cabbage. Set aside. Brown beef and drain. Combine ... onion, bell pepper and tomato. Heat until warm and veggies softened. Add rice, stir and serve.
Brown ground beef in a large ... dish. Top with half of meat mixture. Repeat the layers. Cover and bake at 350 degrees for 35 minutes. Makes 6 to 8 servings.
In large skillet ... and pepper. Add beef in flour batches ... set aside. Add remaining beef to sauce. Serve over buttered noodles if desired. Serves 4.
Mix the vegetables. ... of crumbled fresh ground lean beef in the bottom ... cooking. This may be left to cook all day -- on low, while you are at work or play.
Brown beef and onion in large pot. Stir in all other ingredients. Cook over medium heat until macaroni and vegetables are soft, about 20 minutes. Serves 8.
In large casserole, alternate layers of RAW ground beef, RAW cabbage, ... with foil. Bake at 400 degrees for 1 1/2 hours. Check after 1 hour for doneness.
Combine all ingredients ... pan. Drain pineapple chunks, reserving 1/4 ... Combine juice with beef broth and steak ... tender crisp. Serve with steamed rice.
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