|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.
Results 111 - 120 of 431 for sauce beef broth
Trim and tie beef tenderloin (tail tucked ... subside. Serve with Sauce Madeira. Lightly brown ... cans Campbell's beef broth; bring to ... and pinch of sugar.
Combine chicken broth, ginger, soy sauce, sherry. Cut beef into thin strips. ... Bring to boil until desired consistency. Serve over white rice. Serves 4-6.
Mix it all. Place beef, potatoes, carrots, onions, celery, broth, water, tapioca, brown bouquet sauce, salt, pepper, ... Cook until ready or 6 to 8 hours.
Heat oil in ... medium heat. Add beef and cook until ... onion, salt, Worcestershire sauce, bay leaves and chili powder. Stir in broth and 3 cups ... 6 to 8 servings.
Brown beef cubes and onion in butter. Add beef broth, chili sauce, mustard and ... stir until gravy thickens. Add sour cream and serve over cooked noodles.
Cut the beef in 1 inch ... the salt, soy sauce, oyster sauce, water, sugar and broth. Mix well; ... chestnuts and scallions. Cook over medium heat 3 minutes.
Cut beef crosswise into thin ... bowl. Add soy sauce, sugar, garlic ... cornstarch in beef broth and set aside. ... thickens, about 2 minutes. Serve at once.
Cut meat into ... green pepper, soy sauce, onions and ... cornstarch, sugar and beef broth. Add to ... sauce is thickened. Serve over rice. Makes 6 servings.
Make beef balls. IN large ... salt, pepper, steak sauce, crumbs and ... Gradually stir in broth. Add the ... Serve over oven-steamed rice. Makes 6 servings.
In a small bowl, mix beef broth with cornstarch and teriyaki sauce. In a ... constantly until thickened; add vegetables and toss. Serve in warm pastry shells.
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