|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 mushrooms beef broth for more results.
Results 1 - 9 of 9 for sauteed mushrooms beef broth
Trim all but ... and garnish with mushroom caps and potatoes. ... skillet. Add flour. Slowly stir in strained liquid, beef broth and burgundy. Cook until thick.
Combine all ingredients in an ungreased casserole and bake for 40-60 minutes in a 350 degree oven.
Mix all ingredients in baking pan. Bake approximately 1 hour at 350 degrees, until liquid is absorbed.
In 12 inch ... butter; add half beef; cook about ... in skillet add mushrooms, red pepper, ... Gradually stir in broth. Increase heat ... serving with fluted sauteed mushrooms and parsley sprig, if desired. Makes 6 servings.
Dust steak strips with flour. Brown in 1/4 cup butter. Add remaining ingredients. Cover; cook 1 hour until tender. Fold in gently 1 cup sour cream. ...
Place meat in ... over rice verte. Saute onion in butter ... rice and parsley. Toss lightly. Season to taste with salt and pepper. Add mushrooms if desired.
Cut bacon in ... to 450 degrees. Saute bacon and put ... in wine and beef stock, add tomato ... is cooking, saute mushrooms, remove them ... stock for 45 minutes.
Place the beef bones, carrot, celery ... of the lard, saute half of the ... saute the fresh mushrooms with the parsley. Set aside. Strain the broth through a sieve. ... minutes. Add the sauteed barley-onion mixture and ... thickness to the soup.
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