74041 crusted beef wild Recipes

unsalted butter, beef stew meat , cut into 1/2-inch pieces, all-purpose flour, onion, chopped, celery, chopped, carrot, chopped, garlic, minced, baby portabella mushrooms, sliced, sherry wine, salt, ground black pepper, quick-cooking wild rice, beef broth, fresh thyme (optional)

beef ribs, dry white wine, dijon mustard, breadcrumbs, chopped green onions, unsalted butter, flour, beef broth, beef bouillon granules, whipping cream, salt and pepper

pillsbury refrigerated pie crusts, beef gravy, frozen mixed vegetables, worcestershire sauce, cornstarch, sliced mushrooms, drained, roast beef, cooked, thickly sliced and cubed

beef tenderloin (trimmed of fat and silver skin), red onion, quartered, garlic cloves, sliced, ground coffee beans or 1/4 cup ground coffee, finely ground, brown sugar, chili powder, paprika, ground sage, garlic powder, onion powder, cayenne, beef broth, worcestershire sauce, instant coffee crystals, garlic powder, seasoning salt or 1/8 tsp mrs. dash seasoning mix, cornstarch, water, butter, cut in large chunks, salt, pepper

beef, filleted, black peppercorns, fennel seed, dried rosemary, garlic clove, olive oil, tomatoes, red onion, finely chopped, olive oil, balsamic vinegar, fresh cilantro, head lettuce , separted into leaves, parsnip, sour cream, salt and pepper

beef tenderloin steaks, trimmed (about 1 inch thick ), cracked black pepper, kosher salt, divided, canola oil, divided, chopped fresh flat-leaf parsley, chopped fresh cilantro, chopped garlic, chopped fresh oregano, grated lemon rind, fresh lemon juice, crushed red pepper

beef tenderloin, trimmed, kosher salt, divided, panko (japanese breadcrumbs), garlic cloves, pressed, coarsely ground pepper, divided, olive oil, divided, crushed, plain kettle-cooked potato chips, chopped fresh parsley, chopped fresh thyme, bay leaf, crushed, egg white, lightly beaten, dijon mustard, garnish: fresh sage

pastry for double-crust pie (either storebought or your own recipe), wild blueberries (i used regular), sugar, brown sugar, quick dry tapioca, cinnamon, nutmeg, lemon juice, milk or 1 tbsp soy, sugar

dried porcini mushrooms (about 1 1/2 oz), divided, center-cut beef tenderloin, salt, divided, white pepper, divided, vegetable oil, boiling water, chilled butter or stick margarine, cut into small pieces

short crust pastry, egg white , beaten until liquid, boned breast of chicken , pigeon or wild duck and/or saddle of hare or rabbit, minced beef, shredded suet, salt and freshly ground black pepper, hard boiled egg yolks, crumbled, spice mixture made of 1/4 tsp each ground cinnamon and mace and a pinch ground cloves, stone cooking dates, chopped, currants, stoned prunes, soaked and drained, beef stock, rice flour or corn flour

beef tips, olive oil, celery ribs, chopped (about 1 cup), onions, sliced (about 2 1/2 cups), garlic cloves, minced, beef broth, wild rice, diced tomatoes, sliced fresh mushrooms, hot sauce, salt, pepper, bay leaf

beef neck bone (just use a chuck steak with bone in it, it s the bones that give the sauce flavor), shallots, coarsely chopped, garlic cloves, coarsely chopped, shredded carrots (i bought ), bourbon, tomato paste, fresh thyme, mixed peppercorns, chicken stock, beef stock, water, cornstarch, salt, mixed peppercorn, lightly crushed, cornstarch, chopped fresh thyme, chopped fresh oregano, vegetable oil, beef tenderloin (about 2 lbs), salt

beef tenderloin, olive oil, dry breadcrumbs, fresh parsley, minced, fresh coarse ground black pepper, kosher salt, divided, nonfat sour cream, prepared horseradish, fresh lemon rind, grated, worcestershire sauce, hot pepper sauce

beef eye round, garlic cloves, halved, olive oil, sesame seeds, whole black peppercorn, coarsely crushed

beef tenderloin , trimmed of fat and skin, coffee beans, finely ground, brown sugar, chili powder, paprika, ground sage, onion powder, cayenne, sage leaves, for garnish , optional

beef tenderloin, olive oil, dry breadcrumbs, minced fresh flat-leaf parsley, coarsely ground black pepper, kosher salt, divided, fat-free sour cream, prepared horseradish, grated lemon rind, worcestershire sauce, hot pepper sauce

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 broth, water, grain wild rice (recommended : raw mahatma long-grain and wild rice with seasoning), butter, divided, hot sauce, plus more, to taste (recommended : texas pete), oysters, very well drained, salt and freshly ground black pepper, cream of mushroom soup, half-and-half, onion powder, garlic salt, minced fresh parsley leaves, red pepper flakes , for garnishing