|James McNair's Beef|
|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 1,080 for thin sliced beef
Using a sharp slicing knife, slice the steaks as ... across to make thin strips about 3/4" ... just simmer the sliced beef a bit longer ... a bright green color.
Wash brisket. Using ... 2 carrots and sliced celery. Heat on ... turnips and parsnips. Slice vegetables into 2 ... until meat and vegetables are tender.
Thick and flavorful. ... carrots, tomato mixture, beef broth and salt ... hot. This soup may be prepared ahead of time and frozen. Makes about 12 servings.
In a medium saucepan, bring beef broth to a ... minced garlic and sliced onion. When broth ... Top with a thin slices of tomato or ... salt and pepper. Serve.
Wash brisket. Make ... 2 carrots and sliced celery. Bring to ... turnips and parsnips. Slice vegetables into 2 ... serve with yellow mustard. See also and
Bring beef stock to a ... them away from moisture and air (vacuum sealing is best). They may be added to this dry soup mix for convenience and extra flavor.
Over medium high heat, sauté beef in 1 tbsp. ... and chopped or sliced pepper; add garlic ... linguine. Serve over Chow Mein noodles or rice, if desired.
Thinly slice beef tips and pound ... of the six thin beef steaks with ... allow oven to cool when removing foil (or cover); keep oven door closed. Serves 6.
Submerge beef in a saucepan ... beef mixture into casserole and top with a pastry circle top. Bake in a preheated 425°F oven 25 to 30 minutes. Serves 6.
In a skillet, ... skillet, brown ground beef in remaining olive ... To save time in the preparation, use the food processor to slice or chop vegetables.
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