|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.
Results 11 - 20 of 20 for old fashioned roast beef
Combine flour, salt and pepper. Dredge pot roast in seasoned flour. ... Add can of beef broth. Bring to ... cornstarch with water. Add to mixture to make gravy.
In Dutch oven, brown roast; add Lipton ... hours or until beef is tender. If ... can (16 ounce) whole tomatoes, drained, 1 teaspoon basil and 1 bay leaf.
Tie shoulder clod securely with string. Wipe meat with a clean, dry cloth and season with salt and pepper. Place in heavy braising kettle in which ...
Combine beef, water and ... tablespoons parsley. Cover and simmer 30 minutes or to desired texture for vegetables). Sprinkle with remaining parsley. Serves 8-10.
In Dutch oven brown beef, add soup ... for 2 1/2 hours or until beef is tender. If you want to thicken gravy mix a little flour in water and make a paste.
Heat oven to 325 degrees. Trim any excess fat from meat. Place in 4 quart Dutch oven; sprinkle with salt and pepper. Add onions, broth, paprika, ...
In Dutch oven, brown beef; add soup ... tomatoes, drained, 1 teaspoon basil, and 1 bay leaf. Onion mushroom or beef flavor mushroom soup can also be used.
In cheese cloth sack or coffee filter tied with strings: Dust meat with seasoned flour, save excess. Heat oil in large Dutch oven with tight fitting ...
Place meat in a microwave cooking pot, add minced onion, garlic and other seasonings. Cover and MW on High for 10 minutes. Turn meat so inside faces ...
In Dutch oven, ... Add onion soup, beef consomme and water. ... until tender. Thicken gravy with 2 tablespoons of flour if desired. Serve with egg noodles.
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