|Complete Book of Soups and Stews|
|by Bernard Clayton|
Bernard Clayton, Jr.'s, first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as ...
1 - 10 of 161 for tender beef stew meat
Cook beef in the butter ... until beef is tender, 1 to ... boiling. Boil for 1 minute and stir; reduce heat and stir in sour cream. Serve with rice or noodles.
Sprinkle meat with tenderizer; pierce ... minutes, stirring occasionally. Cook noodles as directed on package; drain. Serve beef and gravy over noodles.
Bring rice, cold ... and add to beef broth; set aside. Sprinkle tenderizer on beef stew meat and pound briefly. ... occasionally. Serve hot over rice. Serves 6-8.
Mix sauce ingredients ... minutes. Add cooked beef that has been ... pot and can be made ahead and reheated without loss of flavor. Serve on fresh buns.
Sprinkle tenderizer, pepper, salt, and thyme on beef. Turn meat to coat. Cook, ... 350 degrees for 1 1/2 to 2 hours. Serve with rice. Makes 12 servings.
Place green beans ... minutes. Reserve. Combine beef cubes and meat tenderizer in a ... until meat is tender. Add tomato ... to 4 minutes before serving.
1. Brown meat in oil, Worcestershire, ... until meat is tender. 3. Add ... just before serving. 6. Serve with rice or noodles. Presents very well. Enjoy!
Put all ingredients in crock pot. Cook for 5 or 6 hours on low, or longer if needed. Serve over split corn muffins.
Dredge beef in flour (seasoned ... beef. Add garlic, cover and simmer for 2 1/2 hours; add potatoes after 1 1/2 hour and carrots after 1 hour and 45 minutes.
Place meat in bowl. Mix ... marinade. Broil 7 minutes more.) Brush meat, pineapple, and pepper again with marinade. Makes 4 servings. 240 calories per serving.
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