 | Category: Beef
Rate/s: 0
Procedure:
*for liquid, use beef broth, water and/or liquid drained from canned fruit. **for fruits, cut into bite-size pieces, your choice: apples, pears, canned pineapple chunks, raisins or any fruit you prefer In a large Dutch oven, saute onion and curry read more...
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| Category: Beef
Rate/s: 0
Procedure:
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 a read more...
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| Category: Beef
Rate/s: 0
Procedure:
Grease the bottom of a Dutch oven (she uses a large black one) and place a layer of potatoes, then onions, then ground meat, then soup, then onions, then repeat layers. Cover and cook at 350 degrees for 1.5 to 2 hours. Drain excess fat and serve hot. read more...
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| Category: Beef
Rate/s: 0
Procedure:
Brown Sirloin beef cubes, onion and celery. Add 3 gallons of water and simmer until tender. Add: 1 gal. catsup 1/4 gal. mushrooms Thicken with rue Just before serving, add 15 pounds sour cream. Serve over 10 pounds wide cooked noodles or rice. read more...
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| Category: Beef
Rate/s: 0
Procedure:
Score meat (cut lightly in a crisscross pattern). Rub all sides but
not ends with pepper. In Dutch oven or roasting pan, brown meat in oil
over medium heat, about 15 minutes. Pour crandberry cocktail on meat.
Cover; cook in 325 degrees F. read more...
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| Category: Beef
Rate/s: 0
Procedure:
** Use beef chuck, rump, or round.
*** My notes: Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered. A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in read more...
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| Category: Beef
Rate/s: 0
Procedure:
In a small bowl, combine the stuffing ingredients, mixing well. In a separate bowl, mix together the seasoned mustard ingredients.
Make 12 to 14 deep slits in the steak with a knife, to form pockets, being careful not to cut through to the bottom. read more...
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| Category: Beef
Rate/s: 0
Procedure:
Cook and stir meat in Dutch oven until brown. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Divide mixture among four 1-quart freezer containers (about 3 cups in each). read more...
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| Category: Beef
Rate/s: 0
Procedure:
In a small bowl, combine the salt, black pepper, and garlic powder. Rub
the mixture over the surface of the ribs. In a large pot or Dutch oven, heat
the oil over medium-high heat and brown the ribs on all sides. Meanwhile, in
a large bowl, comb read more...
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| Category: Beef
Rate/s: 0
Procedure:
Grease the bottom of a Dutch oven (she uses a large black one) and place a layer of potatoes, then onions, then ground meat, then soup, then onions, then repeat layers. Cover and cook at 350 degrees for 1.5 to 2 hours. Drain excess fat and serve hot. read more...
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