|Beef: Chinese Style|
|by Wei-Chuan Publishing|
Here are six economical, easy-to-follow compact cookbooks offering delectable, favorite Chinese recipes that will delight the beginner as well as ...
1 - 10 of 164 for roast beef vegetables
Using large bowl ... the meat and vegetables which have been ... little guys are really good cold in your lunch pail with some brown bread or cole slaw
Heat butter in ... Add 1/2 cup beef broth. Cover and ... platter. Keep hot and make gravy by adding flour to juices. Heat, stir to keep smooth. Serves 6 to 8.
Large heavy pan ... Rub garlic over roast then coat with ... and then add vegetables. Recover and ... The vegetables pick up a good flavor from the gravy.
Put 2 cups ... meat-soup mix and vegetables. Bake for ... more broth for gravy. Note: No other seasoning, besides what is in the dry soup mix, is necessary.
Brown roast in large fry ... 1/2 cup water. Cover and slow cook 9 to 10 hours. Juices that collect may be thickened for gravy if desired. Makes 6 servings.
Cook beef until done. Take ... salt and pepper. Cook for another 1/2 hour. Prepare gravy mix and pour over beef and vegetables. Cook for another 10 minutes.
Fry meat until ... of water, 5 beef bouillon cubes, and ... covered. Add all vegetables and 2 jars ... like mushroom, green onion, broccoli, carrot, etc.
Trim fat from meat. Cut meat into 3/4-inch cubes. In 5-quart Dutch oven, brown half of meat in hot oil. Remove. Brown remaining meat with onion and ...
Prepare rice according to package directions. Place steak strips in medium bowl. Sprinkle with cornstarch; toss to coat. Add orange juice and ...
In a soup ... brown the chuck roast. During the ... meat to the beef water. Add the chopped vegetables, if necessary ... to containers for freezing bell
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