MAKING 1) Place a heavy skillet over moderate-low heat and melt the 2 tablespoons of butter. 2) Saute the onions and mushrooms till the onions have turned translucent. 3) Add the bread crumbs, lemon rind, parsley, salt and pepper. Stir well. 4) Once the... - 44.6454

MAKING 1) In a large bowl, add ground chuck, ground-beef seasoning mix and a tablespoon of dry red wine. Mix well. Shape the mixture into 4 oval patties. 2) In a large skillet, heat oil over medium heat. Saute the beef patties for about 4 minutes on each... - 33.6687

MAKING 1) In a skillet, saute the bacon, until brown and crisp, drain and keep aside. 2)In a brown paper bag, add the flour, salt and pepper together, then add the beef cubes, in batches and shake, until thoroughly coated. 3) In the skillet drippings, saute... - 44.0173

GETTING READY 1. Cut meat into 6 equal pieces; keep aside. 2. In a non-stick frying pan, heat 1 tablespoon of Crisco and butter; sauté mushrooms and onion until brown. 3. In a small bowl, mix crumbs with parsley, thyme, salt and pepper. 4. Add the... - 48.9422

GETTING READY 1. Preheat the oven to (400°). MAKING 2. Take a large bowl and put the meat in it. 3. Take another bowl and add vegetable juices, apple cider, peppercorns, chopped onions, cloves and bay leaves in it. Pour 4- cup measure of this mixture over... - 44.2467

Cold boiled or roast beef, thinly sliced Thinly sliced mild onion rings Vinaigrette Sauce Lettuce, tomatoes Marinate beef and onion rings in separate bowls in sauce about 1 hour before serving. Drain off sauce, and arrange beef slices alternately with onion... - 15.3958

Bermuda or Large Onion, sliced in rounds Salt and Pepper In deep flame proof casserole heat the oil and brown the meat thoroughly on all sides. Take out, add the vegetables, turn down the heat, cover and cook gently for 5-7 minutes or until the oil is... - 43.1623

In deep flame-proof casserole heat the oil and brown the meat thoroughly on all sides. Take out, add the vegetables, turn down the heat, cover and cook gently for 5-7 minutes or until the oil is absorbed. Replace the meat, add the ale, stock, Bouquet Garni,... - 38.1488

Cook onion in 3 tablespoons butter until soft. Add gravy, vinegar, wine and beef. Heat gently just to boiling. Pile in center of greased shallow baking dish. Beat egg into mashed potato. Spread in puffs or force through pastry bag to make border around... - 37.3129

Preheat oven to 350 °F (180 °C). Heat half of oil in large ovenproof saute pan over medium heat. Add half of meat and sear on all sides. Season well, remove meat and set aside. Pour remaining oil in pan and heat. Add rest of meat, shallots and garlic.... - 34.1408

Put the bacon, chopped onions and beef in a dish. Add the bouquet garni, oil and wine and stir well. Leave to marinate for 4 hours. Remove the bacon, onions, meat and bouquet garni and drain well. Strain the marinade and set aside. Melt the dripping or lard... - 41.6664

Place in the bottom of an earthenware casserole 2 carrots, 3 onions, 3 sticks of celery, 8 sprigs parsley, 1 sprig thyme, 1 bay leaf, and 3 cloves. Rub a 4 lb. fillet of beef (rib end) with 1 teaspoon salt and 1/4 teaspoon pepper. Place it on the... - 40.2636

Cut 1 1/2 lb. of left-over boiled beef into 1/4-inch slices. Melt 2 oz. butter in a saucepan. Add 3 onions finely chopped. Cook until golden. Add 1/2 oz. plain flour, cook 5 minutes longer. Add 12 oz. stock slowly, stirring constantly, cook for 10... - 37.2686

1. Combine 1/4 cup of the wine, 1 teaspoon of the oil, 1 teaspoon of the thyme, and the salt and pepper in a zip-close plastic bag; add the beef. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate 1 hour, turning occasionally. Drain and... - 34.0725

Cut the beef into 1 1/2-inch (3-cm) cubes and put them in a bowl. Mix the ingredients for the marinade together and pour it over the meat. Marinate for at least 6 hours or overnight. Drain the beef and dry the cubes on paper towels. Strain and reserve the... - 42.3625

Place all ingredients in an earthenware bean pot and cover with cold water. Bake in preheated slow oven (300°F.) for 4 hours. Do not remove cover during cooking period. Serve hot or cold. Makes 6 servings. - 35.843

Fry bacon in skillet until crisp. Transfer to plate. Add beef to skillet. Cook until brown on all sides, stirring constantly. Transfer to slow cooker. Add onion and carrots to skillet. Cook until onion is brown, stirring constantly. Remove from heat. Deglaze... - 44.8335

In heavy skillet cook salt pork or bacon until crisp. Brown meat in hot fat; the meat must be dark brown. Transfer meat to casserole. Heat brandy, pour over meat, and flame. When flame has died down, stir flour into meat. Season with salt and pepper and add... - 44.2054

Rub the meat with salt, pepper and garlic. Heat the oil in a large Dutch oven and fry the onions until golden. Add the meat and brown it on all sides. Heat the brandy in a ladle, set it afire and pour it over the meat. When the flames die down, add the wine,... - 42.4668

Preheat the oven to 275°F (140°C). Cut the beef into cubes. Heat the oil in a Dutch oven. Add the salt pork and fry, stirring, until brown. Add the beef and fry, turning the pieces frequently until brown all over. Add the onions, celery, canots, garlic and... - 39.9266

Cut the beef into thin slices and season well. Melt the drippings or lard in a large frying pan. Add the beef, a few slices at a time, and fry quickly over high heat until browned on both sides. Lift out the meat and set aside. Reduce the heat, add the onions... - 42.4407

GETTING READY 1) Lard the beef with the pork fat. Chop the calf s or pig's foot into pieces. 2) Alternately, cut the pork fat into narrow strips to fit into the eye of a larding needle. Keep it long so that it can be threaded through the meat. 3) Pull fat... - 45.4964

MAKING 1. Into a large bowl add the beef together with the parsley, thyme and the bay leaf. 2. Then add the brandy, red Burgundy wine and oil, stir once or twice and let it marinate with cover for at least 4 hours. 3. In a flameproof casserole melt the... - 45.2943

1. Melt the dripping in a flameproof casserole, add the meat and brown on all sides. Remove from the pan with a slotted spoon. 2. Add the onions and carrots to the pan and cook until lightly browned. Stir in the flour, mix well and cook for a further 3-4... - 39.3687

MAKING 1) In a pan with the boiling salted water, cook the carrots and Brussels sprouts individually for 15 minutes, or until just tender, drain well and 2) In a medium bowl, mix the beef broth and water. 3) In a small saucepan, soak the gelatin in 1 cup of... - 46.9654

1. Mix the sausage meat with the onion, 1 of the crushed garlic cloves, the parsley, salt and pepper. 2. Divide the mixture into 4 and spread a portion on each slice of beef. Roll up neatly and tie with string. 3. Melt dripping in a flameproof casserole and... - 43.4417

1. Melt the dripping in a flameproof casserole, add the bacon and fry until golden brown. Remove from the pan with a slotted spoon. 2. Add the onions to the pan and cook until golden brown. Remove from the pan with a slotted spoon. 3. Add a little more... - 41.9867

1. Melt 40 g (1 1/2 oz) of the butter in a pan, add the onions and cook gently until soft and golden brown. Add the mushrooms to the pan and cook for 3-4 minutes. Remove from the pan. 2. Heat the remaining butter in the pan, add the meat and fry briskly for... - 39.6473

GETTING READY 1) Pre-heat the oven to 325°F/160°C/Gas 3. MAKING 2) On a flat surface, spread the slices of beef with sausage meat. 3) Add some salt and pepper, along with a little crushed rosemary. 4) Roll up and close with cocktail sticks securely. 5) In... - 44.1412

GETTING READY 1 Peel carrots and cut them lengthwise into 1/4-inch slices. 2 Cut into thin strips, 1 1/2 inches long. 3 Peel turnips and cut them into strips of the same size. MAKING 4 In a wide, deep saucepan or casserole, pour in stock. 5 ... - 41.1366

MAKING 1.Mix beef, onion, oil, vinegar, parsley, capers, mustard, garlic saltand oregano., peppers and allow the mixture to refrigerate for 3 hours minimum. SERVING 2.Toss with shredded letuce and serve. - 40.0596

GETTING READY 1. Cut bacon slices into large cubes. Keep aside. 2. Toss beef cubes with a little flour, just enough to coat evenly. 3. Preheat the oven to 275°F MAKING 4. In a large, ovenproof skillet or casserole, heat oil and butter. 5. Add bacon and... - 44.82

This is a typical French beef and wine casserole, and worth making in double quantities as it reheats or freezes excellently. Cut pork into 1/4-inch strips. Melt fat in a heatproof casserole and fry pork and button onions slowly, stirring frequently, until... - 45.8216

Thaw pastry. Preheat the oven to 425°. Trim meat of all fat, then tie into a neat shape with fine string. Make tiny slits in meat with tip of a sharp knife and insert slivers of peeled garlic. Spread butter over beef, season and sprinkle with half the... - 40.1264

MAKING 1) In a large pot, enough to hold the tongue, put celery, carrots, bay leaf, salt, peppercorns and the tongue. 2) Add sufficient water to cover the tongue by 1 inch. Bring to boil. 3) Reduce the heat, cover and simmer for 2 ½ hours. 4) Turn off the... - 40.2257

MAKING 1 In a heavy skillet or dutch oven, brown the meat well. 2 Mix in gravy, burgundy and spices. 3 In a casserole, put the mixture and cook at 300 degrees fahrenheit for 1 1/2 hours. 4 Stir in mushrooms and canned onions. 5 Cook for another 30... - 39.9914

GETTING READY 1. Preheat an oven moderately to (160°C/325°F or Gas Mark 3) MAKING 2. In a pan, heat 3 x 15 ml spoons/3 tablespoons oil and fry beef briskly until browned on all sides. 3. Drain and transfer to an ovenproof casserole dish. 4. Into the pan... - 44.3476

GETTING READY 1. Preheat the oven to 200°C/400°F or Gas Mark 6. 2. Tie the fillet in a neat shape and sprinkle with pepper. MAKING 3. In a pan, melt half the butter and fry beef briskly until browned on all sides. 4. Transfer to a roasting tin, roast in a... - 43.6537

MAKING 1. In a pan, heat the butter and half the oil and fry the beef briskly for about 1 minute until browned on all sides. 2. Remove from the pan with a slotted spoon. 3. In the pan, heat the remaining oil and fry the onion gently until soft. 4. Fry adding... - 45.1207

GETTING READY 1. Marinate the meat 2-3 days before cooking the dish. 2. In a saucepan, mix thee ingredients for marinade and boil. Then, simmer for 10 minutes and allow to cool. 3. In a bowl, place meat and pour cold marinade to cover the meat. 4. Cover and... - 43.5662

MAKING 1 in a large flameproof casserole, heat two tablespoons of oil to sizzling point. 2 Sear in the chunks of beef, a few pieces at a time until brown on all sides. 3 Using a slotted spoon, remove the browned meat to a plate. 4 To the... - 45.5132

MAKING 1) Place a large skillet over moderate heat and saute the pork to tender the fat. 2) Take the meat off the heat and reserve the pork bits. 3) Increase the heat to high and brown the beef pieces thoroughly, a few at a time. 4) As the meat bits finish... - 43.1039

A superior beef stew from the extreme north east, slightly resembling the French Boeuf Bourguigonne. Cut the beef into 1-inch cubes. To make a marinade, put the salt, pepper, bay leaf, thyme, 1 sliced onion, garlic, celery and wine into a bowl. Add the cubes... - 41.8248