|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
11 - 20 of 34 for kettle beef
A heavy 4-quart kettle or Dutch oven ... hours, or until beef is tender when ... thoroughly heated. Do not boil. Serve meat and gravy with potato pancakes.
Combine beef, tomato juice, ... in a large kettle. Simmer 2 ... stock and water and bring to a boil. Add 2 cups of tiny egg noodles and simmer until tender.
Place the beef, 1 teaspoon ... in a large kettle. Cover and ... small pieces. Add meat to simmering soup. Add carrots when soup is done. Makes 3 1/2 quarts.
In large kettle saute bacon until ... and pepper; dredge beef in flour mixture. ... until vegetables and meat are tender. Serve with noodles, if desired.
Sprinkle meat well ... meat in a kettle, add onion ... cook until thickened and smooth. Pour (while hot) over meat. Add 1 cup of thick sour cream to gravy.
Dredge meat with ... fat in heavy kettle or Dutch oven. ... the drippings and onions over the sliced meat. Serve with fluffy dry rice. Makes 4 servings.
1. In a large kettle or Dutch oven, ... tomatoes; heat through. Remove from heat. 3. Season with salt and pepper. Stir in cream and remove bay leaves. Serves 6.
Place cut-up shanks in large kettle; cover with ... ingredients to the soup. Cover and simmer 30 minutes. Adjust seasoning. Serve hot with plenty of crusty bread.
Season meat with ... oven or heavy kettle with cover. Add ... with soft butter and many sesame seeds and baked or broiled so seeds toast. Makes 8 servings.
Place meat in 3 quart kettle; cover with ... pieces; return to kettle. Add oregano, tomatoes, Worcestershire sauce and bouillon cube. Simmer 30 minutes. Serve.
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