|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.
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Trim veal well ... 5 minutes; add beef broth and sherry. ... 1 minute. Serve over veal. Makes 6 servings. Total calories: 1515; 252 calories per serving.
Pound chicken until ... and 1/4 cup beef bouillon to fat ... consistency. Stir in 2 tablespoons butter until melted. Pour sauce over chicken. Serve with rice.
Pound veal steaks ... juice, broth and wine, cover and simmer for 10 minutes until veal is tender. Remove veal to platter. Serve garnished with parsley.
Slice veal into ... tomato sauce, water, beef broth, and wine. ... bake for 55 minutes at 375 degrees. Serve over hot buttered noodles. Yields 4-5 servings.
Pound meat until ... stir until liquid is of syrup consistency. ... butter until melted. Pour sauce over meat. Optional: Serve on sourdough or French toast.
Pound meat with pounder and cut into serving pieces. Season flour with 1 teaspoon salt, dash of pepper and 2 teaspoon paprika. Coat meat with ...
Coat meat with flour and brown in a wok using 2 or 3 tablespoons olive oil; transfer to platter. Add 1 tablespoon oil to wok and saute garlic, onion, ...
Cut the veal ... sour cream. It is very important that ... hearts may be added at the same time as the sour cream. Serve with noodles, broccoli and a salad.
Pound and cube meat. Coat in seasoned flour. Brown in hot olive oil in skillet. Put meat in a baking dish. In same skillet, heat vermouth and ...
Pound meat thoroughly ... boiling. Stir in beef-flavored gravy base ... serving. Sprinkle with Parmesan cheese. Serve with hot buttered noodles. Serves 4 to 6.
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