|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.
Tip: Try beef cabbage soup for more results.
Results 1 - 8 of 8 for hungarian beef cabbage soup
1. Wash large head of green cabbage and cut out ... in the combined beef broth and beer. ... in the tomato soup, chili sauce, ... cabbage rolls to serve.
Steam cabbage at low temperature. ... onion and ground beef. Add rice, ... of sauerkraut. 4. Pour tomato sauce over all. Bake at 325 degrees for 3 hours.
In large pot, place broth, cabbage, onions, peppers, ... Add tomatoes and juice. Add more water, if necessary. Cook another 5 to 10 minutes. Serves 4 to 6.
I use Budapest's Best sweet Hungarian paprika. I use ... eaten like a soup, or thicker ... no longer has beef stock simmering on ... 10 (16 oz.) servings.
Saute' onions and ground beef, drain fat, ... large pot. Chop cabbage and carrots and ... until vegetables are done, serve with bread sticks or biscuits.
Cook head of cabbage in boiling water ... tablespoons sugar, tomato soup, accent, honey ... cabbage bundles and bake at 325 degrees for 1 1/2 to 2 hours.
Place beef short ribs in ... uncovered. Remove bones from short ribs and cut meat into cubes. Return to kettle and cook for 1/2 hour. Yield: 12 servings.
Brown ground beef and onions in ... slightly browned, add remaining ingredients, crushing tomatoes before adding. Simmer for 2 hours. Yield: 10 servings.
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