Sentences with phrase «add beef»

Add beef and brown.

Kresser likes to brown ground beef and then add beef broth, stewed tomatoes, sea salt and spices to flavor the meat and «raise the healing potential of it.»

Then add the beef, sliced mushrooms, salt, pepper, paprika and garlic powder.

Add rosemary, bay leaf, and beef broth, then add beef back to the pan and bring to a simmer.

Add all beef ingredients except flank steak to a food processor and blend until smooth.

Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned.

Add beef and cook for 2 minutes.

Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently.

Add the beef and the lemongrass, and mix well.

Add beef mixture; stir - fry 3 minutes or until done.

Add the beef cubes a few at a time and brown well, adjusting the heat so the meat browns but does not burn and turning beef to brown on all sides; this will take about 10 minutes.

Add the beef to the pan and fry over high heat for seven minutes until browned and the base of the pot has started to caramelise.

After 15 minutes add the beef, reduce the heat and simmer for 5 - 10 minutes.

When the paste is cooked, it will be golden brown and sizzling — at this point, add the beef and fry gently, stirring for several minutes.

By adding Osi Umenyiora to replace John Abraham, the Falcons need to add some beef in the middle to help out their run defense and pass rush.

Add the beef cubes along with any accumulated liquid to the pot.

Return the browned lamb shanks to the pot and add the beef broth and 2 cups of wine.

Add the beef to the pan and cook, breaking the meat up with the back of a wooden spoon.

Add beef stock, garlic, parsley, and a pinch of salt and pepper.

Continue to cook the onions for another minute or two and then add the beef broth.

Once at a boil, turn down heat to medium low and add the beef bones.

Add the beef broth and tomato sauce, stir lightly and cover with the lid.

Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin.

Add the beef and pork cubes, lower the heat and simmer, covered, for 1 hour.

Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25 — 30 minutes; season with salt and pepper.

Add beef stock, salt, pepper, and bring the mixture to a boil; reduce the heat to a simmer, cover, and simmer for 30 minutes.

Add the beef bones to the boiling water.

Add the beef, salt, pepper, and remaining 1/2 teaspoon of smoked paprika to the skillet.

Add the beef, breadcrumbs, eggs, herbs, tomato puree and seasonings and process for a few more seconds, until the mixture binds together but still retains its texture.

Add the beef and cook, stirring, until brown, about 3 minutes.

Add the beef mince and brown, breaking up the clumps of meat with the edge of wooden spoon so that the meat cooks in fine pieces.

Add the beef to the bacon drippings, along with the flour and Stone House Seasoning.

Add beef; toss to coat.

Add the beef, toss to coat, remove and shake off the excess flour.

Add beef broth, clove and thyme and simmer for 30 minutes.

Transfer mixture to a large bowl and add beef, egg, yogurt, and salt.

Add beef and mint; season generously with salt and pepper.

Add the beef, stir, and cook, covered, for about 30 minutes over low heat.

Add the beef broth, tomato sauce, and beer and bring to a simmer.

Add the beef, seal the bag, shake again to coat the meat, and marinate for at least 4 hours and up to 12 hours.

Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes.

Add beef and mix well with your hands to combine.

Add beef and sear until well browned.

Add the beef and sear until brown on all sides.

In a large bowl add the beef, ricotta, basil, parsley, Parmigiano, egg, and cooled garlic and shallot mixture.

Add the beef and cook, stirring often, for 2 - 3 minutes or until browned.

Transfer the chuck roast pieces to the slow cooker and add the beef broth, bay leaf, onions and garlic.

In a large pot add beef, onion and peppers.

When hot, add beef rolls, seam side down, not touching and pan fry for 1 minute, turn roll and fry for another 1 - 2 minutes.

Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.