54884 beefed beef Recipes

lean stewing beef, cubed, cream of mushroom soup (or low-fat ), dry onion soup mix, mushroom gravy mix or 1 (1 oz) envelope beef gravy mix, beef broth (or mixed with burgundy wine), fresh mushrooms, sliced, onion, chopped, wide egg noodles

red onions, spiced butter (also know as tesmi or kbe), chili paste (also know as d lk, a hot chili mixed with water, oil and spices), canned crushed tomatoes, beef (preferably a brisket or any cut of your favorite ), water

beef tenderloin or 1 1/2 lbs boneless sirloin, trimmed of fat and cut in 2-inch x 1/2 inch strips, salt (depending upon iness of broth and mustard), pepper, bermuda onion, peeled and sliced 1/4 inch thick, butter or 4 tbsp margarine, flour, strong beef stock or 1 cup canned condensed beef broth, prepared dijon-type mustard, sour cream, at room temperature

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 chuck under blade roast (or your favorite beef roast cut), spanish or yellow onion, chopped well, garlic, minced, low sodium beef powder or buillion cubes, merlot wine, or more if desired, water, to cover, bay leaves, ground thyme , or to taste, poultry seasoning, fresh rosemary leaves or, dried rosemary, fresh white musrooms, rinsed, corn starch, wide egg noodles cooked according to directions, salt and pepper, to taste

beef marrow bones, beef stock or canned beef broth, dry red wine, ruby port, filet mignon steaks (about 1 inch thick ), olive oil, unsalted butter, assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced, shallots, thinly sliced, minced garlic, tomatoes, seeded, diced, chopped fresh parsley, glazed onions

lean stewing beef or 1 1/2 lbs braising beef, trimmed of fat and cubed or 1 1/2 lbs lean ground beef, plain flour, butter, salt, black pepper, onions, peeled and chopped, garlic cloves, peeled and finely diced, carrots, peeled and diced, turnips (optional) or 2 small swede, peeled and finey diced (optional), chopped plum tomatoes, beef stock (made up with half water and beer or beef stock, made up with half water and wine), self raising flour, dried herbs (such as parsley, sage, thyme, majoram and rosemary) or 1 tbsp freshly chopped mixed herbs (such as parsley, sage, thyme, majoram and rosemary), shredded vegetable suet or 4 oz grated frozen butter, water, to mix

beef knuckle , with meat, beef oxtail, white (daikon ) radish, sliced, onions, chopped, whole star anise pods, cinnamon stick, black peppercorns, fresh ginger root, white sugar, salt, fish sauce, dried flat rice noodles, frozen beef sirloin, sriracha hot pepper sauce, hoisin sauce, sliced onion, chopped fresh cilantro, bean sprouts (mung beans), sweet thai basil, sliced green onion, limes, quartered

beef bones, whole large onion, whole ginger root, head garlic, olive oil, star anise, cardamom, coriander seeds, fennel seeds, cinnamon, fish sauce, sugar, beef brisket, beef balls, rice noodles, whole onion, cilantro, bean sprouts, srirracha, hoisin sauce, lime wedges, thai basil

beef shanks or 4 lbs beef short ribs, celery ribs, onions, quartered, carrot, peeled and quartered, cold water, salt, bouquet garni (containing 3 sprigs fresh parsley, 1 sprig fresh thyme, and 1 bay leaf)

beef sirloin, cubed and browned, onion, chopped and sauted, beef broth, russet potato, peel and cubed, frozen mixed vegetables, thawed, dried parsley, beef gravy , campbells, salt and pepper, cornstarch , if needed to thicken gravy filling, double crust pie crust

chopped stewing beef, frozen baby carrots, chopped potatoes, beef broth (from beef), beef broth (from can), beef bouillon cubes, beef gravy (thickening agent), whole wheat noodles, sweet onion

lean ground beef (you can substitute the beef for any ground meat of your choosing..ie;ground pork, chicken etc), mixed frozen vegetables (can add more if to your liking..just eyeball it), diced tomatoes (with the juice), lg white onion, chopped, pearl barley, beef broth, water, salt and pepper to taste, sprinkling of chili flakes, your favorite hot sauce. (ie ; tabasco)..**optional**..i like spice, sprinkling of dried basil, bay leaf

beef bones, carrots, roughly chopped, celery, roughly chopped, yellow onion, roughly chopped, instant au jus powder , or 5 crushed beef bouillon cubes, granulated garlic, beef roast , inside round or top round, beef stock, flour, divided, salt, eggs, egg yolks, oil, salt and freshly ground black pepper, easy of preparation : intermediate

corned beef , and, cabbage, chopped leftovers, cooked pasta (seashells, ziti, rotini etc), cooking liquid, from corned beef or 1 1/2 cups beef broth, spicy mustard, cornstarch, fresh dill, chopped, mozzarella cheese, small diced or 3 oz provolone cheese, parmesan cheese, grated

beef round steak (or any type of beef roast), onion soup mix, au jus mix, beef broth or 1 (15 oz) can stock, water, mozzarella cheese, sub roll

filet of beef or 100 g leftover roast beef, chinese broccoli stems, dried chinese mushrooms, stalk spring onion, soup stock, cornstarch (for thickening), egg white, soy sauce, sugar, cooking wine, pepper, cornstarch (for coating the beef fillet), salt

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.