195485 vietnamese beef soup with lemon grass canh thit xao Recipes

beef stew meat, trimmed , cut into bite sized pieces, olive oil, onion, chopped, dry red wine , for deglazing, beef stock paste , ie. superior touch beef stock concentrate, water, worcestershire sauce, carrots, peeled, chopped, celery ribs, sliced, flat leaf parsley, chopped, more to your liking, diced tomatoes with juice, tomato sauce, navy beans, drained and rinsed , added for extra protein (optional), fresh mushrooms, sliced, bay leaf, broad egg noodles or 6 -8 oz orzo pasta, boil per package directions

pot roast or 1/2 lb steak, butter, barley, carrots, stalks celery, onion, head green cabbage, a turnip, tomato, potatoes, salt, pepper, parsley flakes, frozen peas, frozen corn, beef base or 4 beef bouillon cubes

beef stew meat , cleaned of fat, grizzle, and cut into 1 1/2 inch cubes, tiny new potatoes, cleaned and left whole, carrot, peeled and chopped into 1 1/2 inch pieces, onions, chopped into 1 1/2 inch pieces, celery heart, cleaned and chopped into 1 1/2 inch pieces, frozen green peas, flour, original essence, olive oil, cream of mushroom soup, onion soup mix, tomato juice, water, worcestershire sauce, horseradish (not sauce), garlic cloves, minced

lean ground beef, onion chopped ( 1/4 cup, condensed cream of celery soup, frozen sweet peas any brand (ex green giant-birds eyes etc), tomato juice, water, chopped fresh or 1/4 tsp dried basil leaves, chopped fresh or 1/4 tsp dried marjoram leaves, pepper, dried bay leaf, un -cooked egg noodles (cork screw) appox 2 oz

beef short ribs , known as flanken, water, vegetable soup mix , manischewitz brand (dried), bay leaf, beef bouillon cubes, carrots, stalks celery, onions, potatoes, cubed, garlic cloves, crushed, to taste, can use powder too, salt , to taste, black pepper, to taste, can use whole peppercorns, fresh dill (optional)

ground beef, onion, chopped (1/4 cup), tomato juice, water, frozen peas, chopped fresh basil or 1/4 tsp dried basil, chopped fresh marjoram or 1/4 tsp dried marjoram, pepper, bay leaf, condensed cream of celery soup, uncooked egg noodles (1 cup)

cinnamon sticks, sugar, red wine, beef stock, lemons, cut paper thin

margarine, potatoes , pared sliced, apple , pared cored and sliced, onion, sliced, carrot, sliced, curry powder (to taste), tomato puree, george washington golden broth and seasoning, beef broth, lemon , juice of

eggs, flour, semolina flour, salt, pork, cooked (beef, chicken or turkey can be used and you may combine meats), lemon rind, grated, parmesan cheese, grated, parsley, salt and pepper, chicken broth

beef stew meat, red onion, green bell pepper, cream of mushroom soup, cream of celery soup, sliced mushrooms, butter, sea salt, malibar black pepper, onion powder, garlic, mixed herbs, cooked rice

beef roast, onion, garlic salt, pepper, mushroom soup, water (use empty soup can)

beef gravy, cream of mushroom soup, beef broth, whole kernel corn, drained, diced tomatoes, onion, diced, potatoes, diced, carrots, sliced, barley, garlic salt, garlic powder, barbecue seasoning, sugar, beef , stew meat, in cubes, oregano

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

ground beef, diced peeled sweet potato, chopped onion, chopped red bell pepper, curry powder, all-purpose flour, water or ready -to-serve beef broth, black-eyed peas, rinsed, drained, light unsweetened coconut milk, fresh baby spinach leaves, freshly chopped thyme leaves, salt and freshly ground black pepper

beef, *stew or roast beef, black pepper, garlic cloves, minced, onion soup mix, worcestershire sauce, a-1 steak sauce, carrots, sliced, celery stalks, sliced, green bell pepper, chopped, onion, water, tomato juice, use any cut of beef roast desired .

yellow onion, red onion, beef broth, lemon, salt, pepper, yellow mustard seed, celery seed, crusty good french bread, good swiss cheese

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.

ground beef, browned and drained, dried minced onion, spaghetti sauce, water, diced tomatoes with green chilies, with liquid, celery, sliced, beef bouillon granules or 1 cube beef bouillon, pepper