|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.
61 - 70 of 413 for beef burgundy
Heat butter and ... 20 seconds. Brown beef, turnip, onions ... reheat 10 to 15 minutes the next day, or cook 20 minutes more if serving on the same day.
In large skillet ... and pepper. Add beef in flour batches ... set aside. Add remaining beef to sauce. Serve over buttered noodles if desired. Serves 4.
Heat oven to 325 degrees. Coat beef with flour. Heat ... sprinkle with paprika. Bake until biscuits are golden brown, about 15 minutes. Makes 4 to 5 servings.
Combine ingredients in crock pot. Don't brown meat. Cook on low for 9-10 hours. Mushrooms may be added 30 minutes before end of cooking time. Serve ...
Fry bacon, remove. Saute beef in bacon drippings. ... low 8-9 hours. Saute mushrooms, then add the peas and mushrooms to pot and cook another 3-5 minutes.
Fry bacon, set aside and crumble; dust meat with flour, brown in bacon drippings. Remove and put into casserole dish. Into fry pan add broth, soup, ...
Heat oil in heavy Dutch oven; add beef. Cook, stirring ... Add onions and mushrooms; cook until thoroughly heated. Serve over rice. Yield: 6-8 servings.
Combine wine and garlic salt. Pour over beef and let stand ... tender. Add onions and mushrooms. Bake until vegetables are thoroughly heated. Serve on noodles.
Mix all together and bake covered for 3 hours at 325 degrees F. Remove from oven and pour 1 ounce of Cognac over meat. Bake uncovered for another 1/2 ...
Brown beef in butter in ... Thicken cooking liquid with tapioca or by cooking until reduced and slightly thickened. Pour over meat and serve. Serves 4-6.
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