229218 beef strogaff flour Recipes

beef chuck, cut into 1 1/2-inch cubes, salt and pepper, flour , for dredging, corn oil, mexican chorizo sausage, about 1 lb, casings removed (fresh ), onion, chopped, garlic cloves, thinly sliced, cumin, mexican oregano, ground coriander, beef consomme or 1 1/2 cups beef stock, diced tomatoes or 1 (14 1/2 oz) can fire-roasted, pureed chipotle chile in adobo , for a medium to extra-spicy heat level, honey, flour tortilla, warmed, lime wedge, queso fresco, crumbled, sliced fresh or pickled jalapeno pepper, sliced red onion

beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes, olive oil or peanut oil, carrot , julienned, sliced onions, strong red wine , such as mountain red or 3 cups burgundy wine, strong beef stock or 2 cups canned beef consomme, bay leaf, thyme, dried orange peel, tomato, peeled and chopped, tomato paste, garlic, salt and pepper, white onions, fresh sliced mushrooms (or more ), flour, water

beef broth, all-purpose flour, tomato paste, beef demi glace, bacon drippings, beef round, cut into 3 inch pieces, sherry wine, chopped onions, burgundy wine, herb bouquet (bouquet garni), fresh parsley, fresh rosemary, fresh thyme, bay leaf, fresh mushrooms, sliced, butter, chopped fresh parsley, for garnish

flour, pepper, beef chuck, cut in -1, olive oil, coarse onions, chopped, celery, garlic cloves, crushed, condensed beef broth, bay leaf, dried thyme leaves, parsley, potatoes, halved, carrots, cut in large slices, onions, quartered, mushroom, red wine or 1/2 cup water or 1/2 cup beef broth

beef tenderloin, all-purpose flour, salt, shortening, cold water, beaten egg, water, beef bouillon granules, cold water, all-purpose flour, burgundy wine, dried basil, crushed, liver pate (optional)

beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center), yellow onions, sliced, vegetable oil, tomato paste, odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic), garlic cloves, chopped, flour, chicken broth, beef broth, cider vinegar, fresh thyme , tied into a small bundle with twine, bay leaves, salt, pepper

beef caps, salt, black pepper, flour, vegetable oil, beef bouillon, worcestershire sauce, flour, egg noodles

flour , plus, flour, divided, beef tips, fresh mushrooms, sliced, fresh green onion, chopped, red sweet bell pepper, chopped, ketchup, beef broth, worcestershire sauce

beef, chunks (preferable tender meat, about 820 g), lambs kidney, cut into chunks (or use 1 3/4 lb beef, about 820g), flour (60ml), seasoning, of your choice added to the flour, onion, large, chopped (preferably red onion), garlic cloves, chopped, crushed, worcestershire sauce, beer (250 ml, and in the us you can use a little more than a cup), green olives, drained, pitted (200 ml), lemon zest, roughly grated, anchovy fillets, olive oil, capers, chopped, handful chopped parsley

stewing beef, diced, onion, chopped, garlic cloves, minced, stalks celery, chopped, button mushrooms, chopped, bay leaves, thyme, tomato paste, guinness stout, beef broth, flour, flour, baking powder, cold butter, cheddar cheese, nutmeg, milk

beef chuck, beef kidney, salt & pepper, flour, bay leaf, onions, chopped, beef stock, worcestershire sauce, butter, biscuit

beef stew meat , cut into 3/4-inch pieces or 1 1/2 lbs venison, flour, shortening (add more if need be), salt & pepper, season according to taste, onion, chopped fine, worcestershire sauce, water, beef bouillon granules, thyme, bay leaf, lemon juice (this tenderizes the meat), carrots, sliced thin, potatoes, cubed small, green bell peppers, chopped fine or 1/2-1 yellow bell pepper, stalk celery, sliced thin, mushroom stems and pieces, drained, whole tomatoes, cut up, frozen peas (*see note ) (optional), flour (i use cornstarch), cold water, kitchen bouquet , browning & seasoning sauce (optional)

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

beef stew meat, flour, pepper, red wine or beef broth, low sodium beef broth, diced tomatoes, garlic, minced, onion, chopped, cut green beans, noodles

lean stewing beef, cubed, flour, oil, onion, sliced, minced garlic cloves, brown sugar, red wine vinegar, chopped parsley, bay leaf, thyme, black pepper, beef broth or 1 cup stock, dark beer, flour, baking powder, salt, butter, milk

beef tenderloin steaks, dry red wine or 1/2 cup reduced-sodium beef broth, all-purpose flour, reduced-sodium beef broth, steak sauce, worcestershire sauce, ketchup, ground mustard, fresh baby portabella mushrooms, sliced, pepper, salt, minced chives (optional)

stewing beef , cut into cubes, oil, flour, chili powder, ground cumin, del monte mexican-style stewed tomatoes, onion, chopped, college inn bold beef stock , beef sirloin, chopped chipotle chile in adobo (to taste), del monte whole kernel corn, drained, red potatoes, peeled and cut into 1-inch cubes

lean ground beef (beef mince, 500g), flour (60g), vegetable oil, red curry paste, coconut milk (350ml), fish sauce, crunchy peanut butter, brown sugar or 2 -3 tsp palm sugar, chopped fresh mint or 2 tbsp basil leaves, to garnish