|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.
1 - 10 of 33 for skillet roasted beef
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Wash chuck roast. Season generously ... roast into oiled skillet and brown lightly ... in 1/2 can beef broth over roast ... cook on low for 8 to 10 hours.
Brown meat (both sides) in shortening in large skillet/Dutch oven. Sprinkle ... remove onion and lemon slices. Make gravy with flour, water and drippings.
Trim fat from ... do not cover. Roast at 425 degrees ... oil in large skillet over medium to ... and width than beef tenderloin on lightly ... Cool. Puree in blender.
Mix flour, salt and pepper; rub over beef roast. Heat shortening in 12-inch skillet or Dutch oven ... from broth. Serve broth with beef. Makes 12 servings.
Heat oil in skillet over medium flame ... deep heavy pot roast pan with lid. ... over meat; add beef bouillon. Stir in ... heat. Serve over rice. Serves 8.
1. Rub the soy sauce all over the beef and let sit ... large, heavy, oven-proof skillet, heat the ... the oven and roast the tenderloin for ... serve hot. 6 servings.
Trim all excess fat from meat. Brown beef in its own fat in a large skillet; remove and ... minutes; pass sauce separately in a heated gravy boat. Serves 8.
Slice meat into ... time. In same skillet brown meat a ... and a splash of wine. Serve with buttered noodles or long grain wild rice. Recipe can be halved.
Roll a 4 to 5 pound beef chuck in seasoned ... use an iron skillet and bake in ... onion and use green pepper instead. Enough vegetables for my skillet.
Preheat oven to ... both sides of roast. Flour roast ... of a large skillet, not deep, ... thick. Taste to see if it needs salt or pepper. Pour up in a bowl.
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