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Results 1 - 10 of 34 for beef chuck under blade
OR OR OR 1. If ... over pork and beef. Place large pot over ... 2. Turning heat under pot to medium (or add ... the browned ground chuck/sausage mixture. Bring sauce to ... two meals for us.
Trim excess fat from beef roast. Rub Dutch oven with ... texture if it's prepared a day in advance, refrigerate overnight, reheated and sliced.
Dice beef, lamb and chicken into ... until red and green peppers are cooked. Serve hot. Sour cream can be added to individual bowls if desired.
Combine water, sherry, soy sauce, brown sugar, garlic and ginger. Place roast in utility dish; add marinade, turning to coat. Cover dish ...
About 1 1/2 hours before ... excess fat from chuck steak. Prepare steak with meat ... Makes 6 main dish servings. About 430 calories per serving.
About 2 hours before serving: 1. With sharp knife, cut chuck blade steak into 1/2 inch cubes. ... made day before serving, also it freezes well.
Trim all excess fat from meat. Brown beef in its own fat in ... cover. Cook 15 minutes; pass sauce separately in a heated gravy boat. Serves 8.
Cut blade steak into 1/2 inch cubes, ... until meat is fork tender. Serve over chili mac noodles, if desired, and garnish with cheese and onions.
In a 4-quart casserole, combine all ingredients. Bake, covered, at 325 degrees F. for 2 to 2 1/2 hours or until meat is fork-tender. Let ...
Brown pot roast. Season with pepper and salt. Mix remaining ingredients and add to pot roast. Cover tightly and cook slowly at 325 degrees ...
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