|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 111 - 120 of 241 for beef consomme
Saute onion in ... Stir in sherry, consomme, mushrooms, and ... stored in Pyrex casserole dish and reheated at 325 degrees until hot. Will freeze beautifully.
Put vegetables in bottom of crock pot. Salt and pepper meat and put in pot. Add liquid. Cover and cook on low 10 to 12 hours (high, 5 to 6 hours). ...
Put brisket in pan, cover with other ingredients and marinate 24 to 48 hours, basting occasionally. When ready to cook, cover pan, brisket, and ...
Melt shortening in ... sides. Stir in consomme, wine, soy ... constantly, until mixture thickens and boils. Boil and stir one minute. Serve over rice. 6 servings.
Cut steak into ... drippings. Add onion, consomme, and Worcestershire. ... cooking 30 minutes. Stir in sour cream heat but do not boil. Serve over noodles.
Wash and dry ... is soft. Add consomme. Return meat ... water if needed. When done, remove meat and thicken liquid with a roux for gravy. Remove bay leaves.
Fry chopped bacon ... slowly pour in consomme and 1 cup ... stirring until dissolved. Pour sauce over roulades and serve. May be frozen prior to baking.
Saute onions, butter. When done, add meat and brown until done, then add mushrooms until cooked. Add the mushroom soup and sour cream and stir, then ...
Combine all ingredients in ungreased casserole. Cover. Bake at 425 degrees for 30 minutes. Stir once. Continue baking for another 15 minutes or until ...
Combine salt, garlic ... and meat. Add consomme, water, and ... add drained mushrooms, sherry, and sour cream. Serve over rice or noodles. Serves 6 to 8.
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