Beef Hash
Beef Hash
Ingredients| 2 tablespoons butter or margarine 1 cup cubed cooked roast beef 1 1/2 cups cubed raw potato (about 2 medium potatoes) 2 tablespoons chopped onion 1/4 cup water 1/2 teaspoon instant beef bouillon granules 1/2 teaspoon salt 1/4 teaspoon pepper |
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Preparation
Melt butter or margarine in small skillet. Add remaining ingredients and mix well. Cover and cook over low heat until potatoes are fork-tender, about 10 minutes.
Uncover and cook 5 minutes longer.
Makes 2 servings.
Also see ...
Beef Jerky I
Partially freeze meat to make slicing easier. Trim fat and gristle from flank steak. Cut meat with grain into very thin slices. Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, and Worcestershire and soy sauces. Pour marinade over steak strips to cover and marinate
Partially freeze meat to make slicing easier. Trim fat and gristle from flank steak. Cut meat with grain into very thin slices. Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, and Worcestershire and soy sauces. Pour marinade over steak strips to cover and marinate
Beef Jerky II
Semi-freeze meat. Slice with grain into 1/8-inch thick strips. Marinate overnight in a glass dish in the refrigerator. Lay strips in a single layer on cookie sheets. Leave door of oven open a crack. Roast at 125 to 140 degrees F for 4 to 5 hours. Cool completely. Store in plastic bags
Semi-freeze meat. Slice with grain into 1/8-inch thick strips. Marinate overnight in a glass dish in the refrigerator. Lay strips in a single layer on cookie sheets. Leave door of oven open a crack. Roast at 125 to 140 degrees F for 4 to 5 hours. Cool completely. Store in plastic bags
Beef Jerky III
Slice steak with the grain in thin strips one inch wide. Mix remaining ingredients. Marinate meat strips overnight, turning several times while marinating. Drain on paper towels and lay on oven rack with foil below to catch drips. Bake at 120 degrees F for 9 hours. Store in an airtigh
Slice steak with the grain in thin strips one inch wide. Mix remaining ingredients. Marinate meat strips overnight, turning several times while marinating. Drain on paper towels and lay on oven rack with foil below to catch drips. Bake at 120 degrees F for 9 hours. Store in an airtigh
Beef Jerky IV
Trim fat from meat and cut into 1/4-inch thick slabs. Mix marinade ingredients in a large bowl; stir well. Add meat and marinate at least 1 hour. Shake excess liquid off; place meat on oven racks, close but not touching. Dry at low heat, 240 degrees F, until dry and hard, about 8 hour
Trim fat from meat and cut into 1/4-inch thick slabs. Mix marinade ingredients in a large bowl; stir well. Add meat and marinate at least 1 hour. Shake excess liquid off; place meat on oven racks, close but not touching. Dry at low heat, 240 degrees F, until dry and hard, about 8 hour
Beef Medallions with Cognac Sauce
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and saut� until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahe
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and saut� until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahe
Beef Pot Roast
Heat 30g (1 ounce) butter in large pan, add meat, brown well on all sides. Remove meat from pan. Add to pan scraped carrots, cut into large pieces; scraped parsnips, cut into large pieces; peeled whole onions; and peeled potatoes, cut in half. Saute gently until vegetables are golden brown. Remo
Heat 30g (1 ounce) butter in large pan, add meat, brown well on all sides. Remove meat from pan. Add to pan scraped carrots, cut into large pieces; scraped parsnips, cut into large pieces; peeled whole onions; and peeled potatoes, cut in half. Saute gently until vegetables are golden brown. Remo
Beef Pot Roast in a Barbecue Sauce
Preheat oven to 350 degrees F. Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up. Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosema
Preheat oven to 350 degrees F. Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up. Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosema
Beef Pot Roast with Dumplings
Beat egg with milk. Add 2 tablespoons melted shortening or margarine. Add remaining ingredients and blend well. Drop by tablespoons into pot roast sauce, cover pan tightly and simmer for 15 minutes.
Beat egg with milk. Add 2 tablespoons melted shortening or margarine. Add remaining ingredients and blend well. Drop by tablespoons into pot roast sauce, cover pan tightly and simmer for 15 minutes.
Beef Tenderloin with Blue Cheese Stuffing
Preheat oven to 425 degrees F. Combine the blue cheese, walnuts, parsley and 1 teaspoon of oregano in a bowl and mix well. Cut a long pocket in the top of the tenderloin, starting and ending 1/2 inch from the ends, cutting to within 1 inch of the bottom. Spoon the cheese mixture into
Preheat oven to 425 degrees F. Combine the blue cheese, walnuts, parsley and 1 teaspoon of oregano in a bowl and mix well. Cut a long pocket in the top of the tenderloin, starting and ending 1/2 inch from the ends, cutting to within 1 inch of the bottom. Spoon the cheese mixture into
Beef Tips over Noodles
Place large pot of water on to boil for the noodles and prepare noodles per instructions. While waiting for the water to come to a boil, melt the butter in a large pan. Saute the onion for a couple of minutes. Place beef in the skillet and brown on all sides (see note above). The fond
Place large pot of water on to boil for the noodles and prepare noodles per instructions. While waiting for the water to come to a boil, melt the butter in a large pan. Saute the onion for a couple of minutes. Place beef in the skillet and brown on all sides (see note above). The fond
Bloody Mary Pot Roast
Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan. Place beef in pan, and add Bloody Mary mix and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef. Fold foil over and seal. Bake at 350 degrees F for 2 hours or until tender.
Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan. Place beef in pan, and add Bloody Mary mix and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef. Fold foil over and seal. Bake at 350 degrees F for 2 hours or until tender.
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Bragging Brisket
Press pepper evenly into surface of brisket. Place brisket in plastic bag or a 13 x 9-inch utility dish. Combine soy sauce, vinegar, catsup, garlic and paprika; pour over brisket, turning to coat. Tie bag securely or cover dish and marinate in refrigerator 6 to 8 hours or overnight, i
Press pepper evenly into surface of brisket. Place brisket in plastic bag or a 13 x 9-inch utility dish. Combine soy sauce, vinegar, catsup, garlic and paprika; pour over brisket, turning to coat. Tie bag securely or cover dish and marinate in refrigerator 6 to 8 hours or overnight, i
Brisket in Coffee Barbecue Sauce
In a medium pot, heat 1/4 cup of the oil over medium heat. Add the onion and cook, stirring, until soft and golden brown, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, a
In a medium pot, heat 1/4 cup of the oil over medium heat. Add the onion and cook, stirring, until soft and golden brown, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, a
Buffet Rump Roast
Trim all fat from meat. Season with pepper. Heat oil in large Dutch oven. Brown meat on all sides. Remove meat. Add butter, onion, Worcestershire sauce and lemon juice. Heat until margarine is melted. Return roast to pot, cover and bake at 325 degrees F for 2 hou
TAG: roast, ,
Trim all fat from meat. Season with pepper. Heat oil in large Dutch oven. Brown meat on all sides. Remove meat. Add butter, onion, Worcestershire sauce and lemon juice. Heat until margarine is melted. Return roast to pot, cover and bake at 325 degrees F for 2 hou
TAG: roast, ,
Bushmills Flamed Steak
Heat skillet very hot. Melt butter until golden and add steak. Sear on both sides and cook to your taste. Remove steak to heated platter. Quickly saut? onions and mushrooms in pan drippings. Put steak back into skillet and drizzle with 1/4 cup Old Bushmills Irish Whiskey and flame. Re
Heat skillet very hot. Melt butter until golden and add steak. Sear on both sides and cook to your taste. Remove steak to heated platter. Quickly saut? onions and mushrooms in pan drippings. Put steak back into skillet and drizzle with 1/4 cup Old Bushmills Irish Whiskey and flame. Re
Busy Day Beef Stroganoff
Trim fat from meat. Cut into small pieces. Heat fat in skillet. When there is about 3 tablespoons of melted fat in skillet, remove trimmings. (If fat coating is thin, add butter to make 3 tablespoons.) Quickly brown meat in fat. Add water and mushrooms (including liquid); stir in soup mix and he
Trim fat from meat. Cut into small pieces. Heat fat in skillet. When there is about 3 tablespoons of melted fat in skillet, remove trimmings. (If fat coating is thin, add butter to make 3 tablespoons.) Quickly brown meat in fat. Add water and mushrooms (including liquid); stir in soup mix and he
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