|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.
Tip: Try vegetable beef soup for more results.
1 - 10 of 15 for rutabaga vegetable beef soup
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In 12 quart pan boil beef, bones, cabbage. ... tomatoes, onion, celery, rutabaga. Cook another 1/2 hour. Add frozen vegetables and butter. Cook ... to a good soup is butter. Serves ... and some to freeze.
In a Dutch oven over medium heat, brown beef in 1 tablespoon ... potatoes, carrots and rutabagas; bring to ... hours or until vegetables are tender and ... desired. Yield: 15 servings.
In a Dutch oven over medium heat, brown beef in 1 teaspoon ... potatoes, carrots and rutabagas; bring to ... hours or until vegetables are tender and ... desired. Makes 15 servings.
Peel and dice vegetables. Add water to cover them. Add soup beef base according to ... gently until vegetables are tender. Large quantity. Freezes well.
Place all ingredients together in a large soup pot and cook until vegetables are tender. Serve.
In Dutch oven or deep skillet, brown ground beef; drain excess ... covered, 20-25 minutes or until vegetables are tender, stirring occasionally. 5-6 servings.
Cut up vegetable and mix with ... Heat all ingredients to boiling. Reduce heat, and simmer 1 hour or until vegetables are done. Serves 8 (about 1 cup each).
Cut steak into ... any fat. Combine beef with water and ... minutes (6 minutes in pressure cooker). Add parsley and heat through. Makes 6 meal-size servings.
Cut roast in ... Add rest of vegetables and cook until ... desired flavor and consistency. May add barley, egg noodles or rice for variety. Serves 6-8 people.
Cut stew meat ... and celery, cube rutabaga and cut-up canned ... simmer until barley and beans are tender, about 15 minutes. Remove bay leaf. About 16 cups.
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