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Results 41 - 50 of 433 for round sirloin
Two to four days before serving, wipe meat with damp cloth, then place it in a large plastic bag. In bowl, thoroughly combine remaining ...
Pound veal to not more than 1/4" thick. Sprinkle both sides with lemon juice and let stand 30 minutes. Sprinkle both sides with salt and ...
43. SWISS STEAK
Stir together flour, salt and pepper. Sprinkle one side of meat with half the flour mixture; pound in. Turn meat and pound in remaining ...
44. ROLLADEN
Old German recipe. (Bernd's favorite.) The beef slices should be about the size of your hand or a bit larger. Lay out all the pieces in ...
45. BEEF STROGANOFF
Cut meat. Brown quickly in 1/4 cup butter. Push to one side of pot. Add onion and mushroom and cook until tender. Add broth, heat just to a ...
Brown meat, onions and celery; add soup, mushrooms, rice, water, seasonings and soy sauce. Bake in large casserole, covered, at 350 degrees ...
Stir together 1 1/2 tablespoons cornstarch, 1/4 teaspoon freshly ground ginger, generous dash of hot red pepper (cayenne), 2 tablespoons ...
Freeze steak 1 hour. Cut steak into 1 1/2 inch strips. Heat oil in skillet; add garlic, salt, ginger, sugar, and pepper. Saute until garlic ...
49. MARINATED BEEF
Heat all ingredients except meat ... over meat. For sirloin or other tender meat, several ... is sufficient. For round steak, 24 hours. For chuck ... turning every 20 minutes.
Fry the bacon until crisp; drain, crumble and set aside. Brown the beef in the drippings. Add garlic, mushrooms, bay leaf, parsley, thyme, ...
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