|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 21 - 30 of 57 for beef wellington
(Ask your butcher ... hold securely. Brush beef with 1 tablespoon ... mixture. Bake Beef Wellington 10 minutes; reduce ... until sauce boils and thickens.
About 2 hours ... hold securely. Brush beef with 1 tablespoon ... mixture. Bake Beef Wellington 10 minutes; reduce ... constantly, until sauce boils and thickens.
Brown hamburger and onions. Add sour cream and Mozzarella and spinach. Garlic salt and salt and pepper to taste. Put a layer of rolls on bottom of ...
Sift flour. Fold ... brown, and the beef broth and all ... and add the Madeira wine. Add the sauce and season to taste. This makes about 1 quart. Serves 8.
NOTE: This recipe is for individual "envelopes" of Beef Wellington; for a ... with beaten egg yolk. Bake in a 450 oven for 15 minutes. Makes 4 servings.
Heat oven to 375 degrees. In medium skillet, brown meat, drain well. Stir in cheese, onion, sour cream, salt, pepper, and broccoli; simmer 10 ...
Mix ground beef with next 5 ... oven and cool. Roll out package of biscuits and wrap loaf. Place on a cookie sheet and return to oven. Bake until brown.
Cover steak with pate and chopped mushrooms then cover with pastry and bake. Seal pastry with water, coat with egg, stand in refrigerator for 1/2 ...
In skillet brown beef, drain well. ... lapping edges slightly, pinch edges and ends to seal. Bake at 375 degrees for 22 minutes or until crust is golden brown.
PREPARING MEAT: Preheat ... taste. Cool. ASSEMBLING WELLINGTON: On a ... Brown. Stir in beef stock until smooth. ... serving. Serve with Beef Wellington.
top of page