Beef Stew With Homemade DumplingsCategory = MeatMain Ingredient = BeefPC-RecipeBox EVALUATION v2...

Odnośniki

Smutek to uczucie, jak gdyby się tonęło, jak gdyby grzebano cię w ziemi.

51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
Notes: Bitmap=Beefstew.bmp Wav=Beefstew.wav
4 Servings
Ingredient
8 Servings
1 Lb
Beef, Cut Into 1 Inch Cubes
907 Gr
1/4 Cup
Flour
118 Ml
1 Tsp
Thyme
10 Ml
1/2 Tsp
Salt
5 Ml
1/2 Tsp
Pepper
5 Ml
2 Tbl
Vegetable Oil
59 Ml
1
Bay Leaf
2
3 Cups
Beef Broth
1 Liter 419 Ml
1/4 Cup
Red Wine
118 Ml
1/2 Lb
Carrots
454 Gr
1
Onion
2
3
Potatoes
6
2
Celery Stalks
4
------------Dumplings-----------
2 Cups
Biscuit Mix
946 Ml
2/3 Cups
Milk
315 Ml

Preparation
Combine flour, thyme, salt and pepper. Coat beef cubes with this mixture. In a large dutch oven, saute the beef in the oil over med-high heat until well browned. Add bay leaf, broth and wine. Bring mixture to a boil, reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Cut carrots, onion, potatoes and celery into 1 inch chunks. Add vegetables to the stew, cover and simmer for 40 minutes. Mix dumplings. Uncover stew and bring to a boil. Drop the batter by spoonfuls into the boiling stew. Cook dumplings uncovered for 10 minutes, then reduce heat, cover and cook an additional 10 minutes. To serve, sprinkle with chopped parsley.
Beef Stew With Shiitake Mushrooms And Baby Vegetables
Category = Meat
Main Ingredient = Beef
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
Notes: Bon Appetit 3/96
6 Servings
Ingredient
2 Servings
1/2 Cup
Flour
39 Ml
6 Tbl
Butter
30 Ml
3 Lbs
Boneless Beef Cut Into 1" Cubes
454 Gr
2
Large Onions, Chopped
2/3
1/4 Cup
Tomato Paste
20 Ml
3 Cups
Dry Red Wine
236 Ml
2 Cans
14 1/2 Oz Beef Broth
2/3 Cans
1 Tbl
Brown Sugar
5 Ml
1 1/2 Lbs
Baby Red Skinned Potatoes
227 Gr
30
Baby Carrots, Trimmed
10
12 Oz
Baby Pattysquash, Halved
113 Gr
1 Lb
Shiitake Mushrooms, Stemmed & Sliced
151 Gr
3 Tbl
Fresh Marjoram, Chopped -=OR=-
15 Ml
1 Tbl
Dried Marjoram
5 Ml

Preparation
Place flour in a baking pan and season with salt and pepper. Melt 2/3 of the butter in a large dutch oven over med-high heat. Working in batches, coat the meat with flour; add to the dutch oven and brown on all sides. Using a slotted spoon, transfer to a plate and keep warm. Melt remaining butter in the dutch oven, add onions and saute over medium high heat until tender, about 6 minutes. Mix in tomato paste and wine, bring to a boil scraping up any browned bits. Add broth and sugar, then beef and accumulated juices. Bring to a boil, then reduce heat, cover partially and simmer for 1 1/2 hours. Add potatoes, carrots and simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash and simmer another 10 minutes. Add mushrooms and marjoram, simmer 5 minutes, season with salt and pepper and serve. (Can be made 1 day ahead. Cool slightly, cover and chill. Before serving, cook over medium heat, stirring occasionally.) Per Serving: 944.6 Cal; 83.1g Protein; 78.6g Carb; 1119.5mg Sodium; 16.1g Fiber; 24.2g Fat; 11.1g SatFat; 220.3mg Chol; 218.5 Fat Cal (23.1%);
Beef Stew With Stout
Category = Meat
Main Ingredient = Beef Sirloin
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
2 Servings
Ingredient
4 Servings
1/2 Lb
Beef Sirloin, Cut Into 3/4 In Cubes
454 Gr
1 Tbl
Butter
30 Ml
2
Carrots, Peeled And Sliced
4
1 Cup
Pearl Onions
473 Ml
2 Tsp
Flour
20 Ml
2/3 Cup
Beef Broth
315 Ml
1/3 Cup
Stout Or Dark Ale
158 Ml

Preparation
Sprinkle beef with salt and pepper, melt butter in a heavy skillet over high heat. Add beef and saute until browned, about 5 minutes. Transfer beef to a bowl, reduce heat to medium-low, add carrots and onions to skillet and toss to coat with pan juices. Add flour and stir one minute. Add broth and stout. Add meat and any collected juices. Cover skillet and simmer until beef and carrots are tender, stirring occasionally, about 15 minutes. Season with salt and pepper and serve. Per Serving: 348.0 Cal; 38.8g Protein; 17.8g Carb; 415.6mg Sodium; 3. 7g Fiber; 11.7g Fat; 5.5g SatFat; 110.2mg Chol; 108.2 Fat Cal (31.1%) ;
Beef Stroganoff Bermuda
Category = Meat
Main Ingredient = Beef
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
Notes: bermuda.wav
6 Servings
Ingredient
2 Servings
2 Cups
Beef Stock
158 Ml
1 Lb
Round Steak, Thinly Sliced
151 Gr
2 Tbl
Butter
10 Ml
3 Tbl
Olive Oil
15 Ml
1
Onion, Sliced Yellow
1/3
1/2
Red Pepper, Sliced
1/8
1/2
Yellow Pepper, Sliced
1/8
1/2 Cup
Dill Pickles, Chopped
39 Ml
1/4 Cup
Brandy
20 Ml
2 Cups
Whipping Cream
158 Ml
5 Tsp
Sweet Paprika
8 Ml
12 Oz
Fettuccine
113 Gr
1 Tsp
Lemon Juice
2 Ml
6 Drops
Tobasco
2 Drops
To Taste
Sour Cream And Parsley
1/3 To Taste

Preparation
Boil Stock until reduced to 1/4 original amount (2 cups to 1/2 cup) and set aside. Season beef with salt and pepper. Melt butter and saute beef, set aside. Heat oil, add onion, bell peppers and pickles and saute for approximately three minutes, remove from heat, add brandy and ignite. When flames subside, return to heat and add stock, cream and paprika. Simmer until reduced to desired consistency. Cook fettuccine and drain. Add beef, lemon juice and Tabasco to cream sauce, season with salt and pepper. Spoon over fettuccine and garnish with sour cream and chopped parsley. Per Serving: 595.3 Cal; 30.7g Protein; 6.4g Carb; 587.1mg Sodium; 2. 2g Fiber; 36.8g Fat; 17.2g SatFat; 173.1mg Chol; 315.0 Fat Cal (52. 9%);
Beef Teriyaki
Category = Meat
Main Ingredient = Round Steak
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
4 Servings
Ingredient
2 Servings
1 Lb
Round Steak
227 Gr
1/2 Cup
Ketchup
59 Ml
1/3 Cup
Teriyaki Sauce
39 Ml
1/4 Cup
Water
30 Ml
2 Tbl
Honey
15 Ml
1/4 Tsp
Crushed Red Pepper Flakes
1 Ml
1
Garlic Clove, Crushed
1/2

Preparation