|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 1,710 for large beef round
Preheat oven to 450°F. Place eye of round beef roast in roaster ... have much in the way of drippings, add a tablespoon of butter to the gravy. Perfect!
Pierce meat deeply ... plastic bag in large bowl. Combine wine, vinegar, onion, beef broth, herbs, salt ... meat thermometer registers 140 degrees for rare.
About 2 1/2 ... excess fat from round steak. In 12" ... hours or until meat is fork tender, turning once. Place meat on warm platter. Yield: 8 servings.
Pierce roast with a knife and poke garlic slivers into the slit. Season with Lawrey's salt and paprika. Put on a flat pan and place on the pit with ...
Heat oil in large skillet with 1 ... adding mushrooms, if desired, for the last 10 minutes. Stir occasionally. Serve on bed of noodles. Makes 4-6 servings.
Brown meat in Dutch oven in a little oil. Add onions and garlic and cook about 3 minutes longer. Add all other ingredients and allow to cook very ...
Cut steak into ... excess fat. Combine beef broth and mustard. ... meat. Blend flour and water. Thicken juices. Pour gravy over meat to serve. 6 servings.
Season meat and ... to pot. Dissolve beef bouillon cubes in ... wine to the pot. Simmer 2 1/2 to 3 hours until tender. Serve with mashed potatoes or rice.
Place roast in pan, fat side up. Bake 1 hour and add 6 pieces of celery and 1 onion sliced over top of roast. Continue baking at 300 degrees until ...
Heat oven to ... skillet, brown ground beef and onion; drain. ... Bake at 375 degrees for 22 to 27 minutes or until biscuits are golden brown. 6 servings.
top of page