|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 60 for roast beef hash
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Melt butter in ... until done. Add roast beef and enough water to hold all ingredients together. Let simmer uncovered until brown, turn, and brown other side.
Combine hash and 1 egg. ... smooth. Blend in milk and pour over all. Bake at 375 degrees for 35 to 40 minutes. Let stand 5 minutes before cutting. Serves 6.
Chop fine, enough cold, well-done pot roast to make about ... a 10-ounce can beef broth and simmer ... beef with corned venison for corned venison hash.
Cut beef into small cubes. ... minutes). Combine all ingredients carefully to keep from breaking potato. Bake 30-45 minutes at 350 degrees, to heat and brown.
In 2-quart microwave-safe casserole combine frozen potatoes, roast beef, carrots, gravy, ... stand 2 minutes or until cheese is melted. Makes 4 servings.
Combine roast beef, potatoes, onion, ... in a large heavy skillet. Simmer over medium heat until potatoes are tender and all liquid is absorbed. Serves 4.
Boil all ingredients together with a small amount of water until potatoes are tender. Place in 2 quart bake dish and top with biscuits. Bake in 400 ...
Cook potatoes and ... flour. Add spices, beef broth, and water. ... is well done. Serve with hot buttered biscuits or garlic bread and tossed green salad.
Combine meat, potatoes and onions in casserole. Sprinkle dry onion soup mix over top and add small amount of water. Bake in 350 degree oven for an ...
In a large ... add the rest of the ingredients and let simmer until potatoes are tender. This is a moist hash, so add more wine if needed. Stir frequently.
Result Page: 1
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