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Results 61 - 70 of 205 for beef crumble
Lightly salt the tenderloin, then roll them in the peppercorns, pressing down the pepper into the filets. Heat the oil in a large skillet, ...
Brown the roast in some vegetable oil. Put it in a roasting pan and pour all ingredients over the roast except the mushrooms. Add them an ...
Brown meat in hot oil in large skillet, cooking in batches to avoid crowding. Transfer browned meat to Dutch oven. Add onion and garlic to ...
Day before: Wipe beef with damp paper towels. Place ... before carving. Slice thinly. Serve on slices of buttered French bread, with meat juices.
Tenderloin steaks, 3/4" thick, with pockets may be used. Mix together diced salami and provolone cheese. Stuff the steak with the cheese ...
Cut meat off bone into small pieces. Brown in hot oil. Add water and bone. Simmer covered 1 1/2 to 2 hours. Remove bone and skim fat from ...
Sprinkle both sides of the brisket with the Adolph's tenderizing salt and let set for 1 hour. Combine seasoning salt, pepper, and paprika; ...
68. BEER BEEF STEW
Coat cubed meat in flour mixed with salt and pepper; set aside. In large pot, heat 1/4 cup of the olive oil; saute onion and garlic until ...
Cut steak into 1/8" strips. Combine beef strips, oil, garlic and pepper ... Whisk all ingredients in small bowl until well blended. Makes 3/4 cup.
1. In 10 inch skillet with cover, saute beef for about 5 minutes, stirring ... occasionally, for about 20 minutes or until liquid is absorbed.
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