61 - 70 of 85 for beef cutlet

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Pound meat until ... large skillet. Brown cutlets, 3 to ... syrup consistency. Stir in 2 tablespoons butter until melted; pour sauce over meat. 6 servings.

Brown meat in butter. Add mushrooms (sliced and drained), onion, garlic and brown lightly. Stir in 1 can broth (or consomme). Cover and cook 1 hour ...

Roll meat or chicken in flour, brown in fat. Remove meat, add onion, garlic and drained mushrooms. Cook gently until onions are golden. Blend in ...

Melt 1 tablespoon butter on medium in skillet. Add peppers, onions and seasonings. Cook and stir 3-5 minutes until onion is tender. Remove from ...

Break cutlets into small pieces. ... cream gently. Cover and cook about 10 to 15 minutes. Serve over rice. Can also be prepared with 1 1/2 lb. ground beef.

Mix ground beef, salt, pepper, ... refrigerator overnight. Dip cutlets in beaten eggs, ... needed. You can use flour instead of cracker or bread crumbs.

Mix meat, salt and pepper. Shape into six squares. Dip each square into beaten egg then roll in crumbs. Fry until golden brown.

Combine meat, fat, lemon juice and seasonings. Form patties. Dip into egg mixed with the water. Brown in hot fat. Cook 15 minutes. Serve with Piqaunt ...

Mix beef, 1/2 the ... flour. Brown in oil in skillet. Drain off fat. Dilute soup with other 1/2 of milk and pour over patties. Cover and simmer 10 minutes.

Saute onion and celery in the butter or oil. Add to bread cubes and add salt, pepper, thyme and parsley. Cut steak into 4 pieces. Put 1/4 of dressing ...

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