- 31. BOEUF ABDULLAH
- Saute onion in 1 tablespoon butter until transparent. Cool slightly. Mix with meat, egg, bread, and seasonings. Shape into 1 1/4 inch balls and roll ...
Ingredients: 8 (beef .. crumbs .. milk .. salt .. yogurt ...)
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- 32. BOEUF BOURGUIGNONNE
- Combine in large casserole: 3-4 carrots, cut up 1 c. chopped celery 3 onions, sliced 2 c. canned tomatoes 1 c. tomato sauce 2 tbsp. quick cooking ...
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- 33. BOEUF BOURGUIGONON
- Heat oil in skillet and brown meat on all sides. While meat is browning, heat oven to 325 degrees. When meat is browned, stir in flour, salt, pepper ...
Ingredients: 11 (broth .. cubes .. flour .. mushrooms .. noodles ...)
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- 34. BOEUF GEORGIANA COURT
- Preheat oven to 425 degrees. Butterfly beef filet to within 1 inch of bottom. Slice cooked and shelled lobster tails lengthwise. Place end to end ...
Ingredients: 5 (juice ...)
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- 35. BOEUF TOMATO
- Pound round steak, cut into pieces, dredge in flour and brown in large skillet. Add tomatoes and potatoes cut into pieces and simmer over low heat, ...
Ingredients: 4 (broccoli .. potatoes .. steak .. tomatoes)
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- 36. CARBONADE DE BOEUF
- Slice beef thin (1/2 inch) and pound thinner. Shake in bag of seasoned flour. Brown in butter and drain on paper towel. Add vinegar, beer, onion ...
Ingredients: 11 (flakes .. lbs. .. leaf .. parsley .. sauce .. soup ...)
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- 37. ESTOUFFADE DE BOEUF
- Cut steak into 4 inch squares about 3/8 inch thick. Remove rind from salt pork. Cut rind into 1/4 inch pieces and place on bottom of a heavy pan or ...
Ingredients: 9 (beef .. garlic .. marjoram .. sage .. shallots ...)
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- 38. RAGOUT DE BOEUF
- Brown beef cubes on all sides in oil. Sprinkle in flour and cook until flour is lightly browned. Stir in wine and water. Add garlic, bay leaf, thyme ...
Ingredients: 14 (cubes .. flour .. leaf .. oil .. parsley .. peas ...)
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- 39. RAGOUT DE BOEUF
- Ingredients: 17 (bouillon .. carrot .. flour .. onion .. onions ...)
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