Saute the beef and bacon in a little oil. Drain off the excess liquid. Remove the meat anmd set aside. Add the butter to the pan, and melt. Stir in the flour to make a roux. Gradually stir in the stout. Place the meat and the small onions (peeled) in a deep casserole dish, a

* Meat should be beef boneless chuck, tip or round, cut into 1 inch cubes. ~     strongServings: 6/strong  

Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until no longer pink,breaking larger pieces with a wooden spoon.Add garlic and Chinese cabbage.Stir fry about 1 minute.Reduce hea

1. In a medium sized bowl, mix the first 7 ingredients. Cover mixture and refrigerate at least 2 house, stirring occasionally. 2. About 1 hour before serving, prepare the grill for barbecuing. 3. Cut zucchini and yellow squash into 1 inch chunks. Cut pepper into 1

Thoroughly combine all ingredients; lightly pack into 9 x 5 inch loaf pan. Bake at 350 F. 1 hour, or until thoroughly cooked. Drain liquid; let stand 10 minutes before slicing. Makes 6 to 8 servings. Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the

Prepare rice mix as directed on package. Season beef with salt and black pepper; brown in oil in large skillet over high heat. Stir in remaining ingredients except rice; stir fry 3 to 4 minutes or until vegetables are tender crisp. Stir in rice; heat thoroughly. Each se

* Boneless Sirloin Steak should be cut into thin stir fry strips. ** Use one of the following Lipton s Recipe Soup Mixes: Beefy Mushroom, +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a large skillet, heat oil and brown beef, in two batches, o

STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2 3 hours. Strain stock into a large bowl and discard the bone

Place short ribs in a soup pot. Halve onions and stud with cloves. Add garlic, celery, carrot and broth. Add water to cover by 1 1/2 inches. Cook, covered, for 1 1/2 hours or until meat is tender. Remove meat, cool slightly and shred from the bones, trimming and discarding a

In a large, heavy kettle, heat the oil; add the beef and brown on all sides. Remove the meat with a slotted spoon and set aside. Add the sausage to the kettle and brown on all sides. Drain off the drippings from the kettle. Add the tomatoes, water, onion, salt, Worcestershir

PLACE THE MEAT in the freezer for 30 minutes to facilitate slicing. Slice it against the grain into very thin slices, less than 1/4 inch. Combine the beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay leaf, salt and pepper in a glass or stainless steel

Trim steak of all visable fat and cut diagonally across grain into 1/2 inch thick strips. Use both stems and flowers of broccoli. Slice onion thinly. Slice mushrooms. Cook egg noodles (the BROAD noodles are best). Brown meat in oil in large nonstick skillet, 2 to 3 minutes.

1 lb lean ground beef 1 c chopped onion : Cooking oil 1/3 c chopped red pepper 1/3 c chopped green pepper 1 Clove minced garlic 1 ts salt 1/4 ts thyme 1/4 ts pepper 7 1/2 oz pitted ripe olives 1 (8 Oz.) Can tomato sauce 2 beaten eggs Prep

Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. ADd nbarley and cook 1 hour longer. Cool and skim off excess fat. Remove sou

Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender. Mrs. Harold T. Cook   br

In a 4 quart saucepan or Dutch oven, brown ground beef. Add green pepper, onion and garlic. Cook until onion is tender; drain. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Fiv

Brown ground beef in large skillet; drain. Stir in all remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 10 to 12 minutes or until noodles are of desired doneness, stirring occasionally. Recipe By : Fast and Healthy magazine, Sept/Oct 1994

In a microwave bowl, melt margarine; add flour, hot water and milk, and stir, microwaving on HIGH for 1 minute at a time after each addition. Stir well after each minute until the gravy is nice and smooth. Add the mustard and salt and pepper to taste. Heat through well, abou

Brown ground beef in a large frying pan. Add spaghetti sauce, tomato sauce, corn, sliced mushrooms and chopped onion. Simmer until the mushrooms are cooked. Add seasonings and continue to simmer. In a large pot cook the shells and drain. Mix sauce with shells and serve. Lef

Preheat the oven to 450 degrees. Coat the filet with Vietnamese soy sauce and let marinate for 30 minutes. Place in oven and roast for 20 minutes for medium rare, 25 minutes for medium. While the filet is cooking, prepare onions and mushrooms. Heat butter in a skillet, add t

Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large fry

1. Preheat the oven to 350. 2. Remove any fat from the meat. Cut the meat into 1 in. cubes. 3. Heat the oil in a deep, flameproof baking dish, which has a lid, over medium heat. When the oil is hot, add as many meat cubes as will fit into the dish in one layer. Cook, turning b

A few weeks back there was some discussion of a Vietnamese meat ball soup that you had in a restaurant. This is a recipe for beef meat balls that may be close to what you had. Actually this seems to be more like a pate from the preparation. I m also posting a recipe for a V

Cook meat until tender. Save 3 cups of broth saute 4 (2 med) chopped onions and 2 cups celeryin about 3 tablespoons buttert/oleo/bacon fat. May also add mushrooms. Add onions and celery, mushrooms to broth and cook. Meat heat and serve on buns. All ingredients can be placed

Combine all the ingredients in a saucepan and simmer for 5 minutes or until the flavors are blended. Makes about 1 1/2 cups of the sauce     strongServings: 4/strong  

Combine all ingredients and pour over meat. Cook at 350o until meat is done. (I usually cook three hours). Shred with 2 forks or put through meat grinder. (I return the meat and sauce back to the oven so the sauce is fully absorbed.) Can be frozen. Mary M. Smith Y GRAD

Heat oil in dutch oven and brown beef shanks. Remove meat from dutch oven and pour off fat. Return shanks to pot; add water, tomatoes, onions, salt and pepper. Bring to boil, reduce heat and simmer covered for one hour, stirring occasionally. Remove meat and cut into bit si

Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti sauce, barley, basil, salt, and pepper. Stir in brown

Soak beans in cold water to cover 12 hours. Cut brisket in 3/4 inch thick slices. Drain beans; discard soaking water. Preheat oven to 350 degrees. In a large casserole with a tight fitting lid, layer soaked beans, onion and 1/2 of the potatoes. Add sliced beef and shanks; to

Brown beef, onion and pepper. Stir in sauce and seasonings, mixing well. Roll out each biscuit into a 5" circle. Place 1 rounded tablespoon meat mixture on each; flod in half and seal with tines of fork. Fry about 3" of oil to 375F. Deep fry each biscuit

Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1

* Use 1 4 oz can of mushroom stems and pieces, drained and chopped.     strongServings: 8/strong  

4 lb lean beef cubed 1 c red wine 1/3 c oil 1 ts thyme 1 ts black pepper 8 sl bacon diced 2 cloves garlic crushed 1 onion diced 1 lb mushrooms sliced 1/3 c flour Marinate beef in wine ,oil, thyme and pepper 4 hours at room temp

Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn occasionally. In large heavy skillet heat half the butter until foamy.Mix together flour with salt and pepper to taste. Roll beef cubes in flour, place in hot butter and brown, removing cubes as they are d

Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling,

Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, s

Brown meat. Remove from heat. Sprinkle with salt, marjoram, thyme, and pepper. Mix consomme with hot water. Pour just enough consomme over meat to cover and simmer 1 hr, adding consomme as needed to keep meat covered. Mix flour with cold water and add to meat to thicken sau

Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight in the fridge. In large pan, cook bacon until soft. Add garlic and onion sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain beef reserving liquid. Place beef in slow cooker.

Place the brisket and marinade in a resealable plastic bag and rotate the bag several times to throughly coat the meat. Marinate at least 3 hours in the refrigerator. Preheat the oven to 250 degrees. Place the brisket and marinade ina roasting pan and cover tightly with foil. b

Number of Servings: 6 This dish comes from the Piedmont region where fine wine and beef are produced. Rub garlic into meat. Season with salt and pepper. Place meat in a large bowl. Add bay leaves, thyme and enough wine to cover meat. Cover and refrigerate overn