Sentences with phrase «cup beef broth»

In a small bowl whisk arrowroot with remaining 1/2 cup beef broth until arrowroot is dissolved and then pour into pan.
fresh mushrooms, sliced 3/4 cup dry red wine 1 cup beef broth Cut round steak into rectangles 4 x 6 in.
1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white pepper to taste
vegetable oil 1 large white onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can diced tomatoes with juice 1/2 tsp.
Add tomato paste and 1/2 cup beef broth.
INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups of...
tomato paste 1 cup medium grain bulgur 2 cups beef broth 1 bay leaf 2 green onions, sliced
ground beef 1 cup crushed tomato 3/4 cup beef broth (and I probably added close to 1/4 cup later after it simmered a bit) 3/4 cup red wine a nutmeg (I grated about 1/3 of it in) 3/4 cup half and half
Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots, finely diced 2 - 3 cloves garlic, peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and pepper to taste chives for garnish
For liquid, add 1 cup beef broth, 1 teaspoon chipotle chile powder, 1 teaspoon ground cumin and add an additional 1 ounce of bourbon whiskey.
Boneless Beef Short Rib Ragu 1 pound boneless beef short ribs 1/2 teaspoon salt 1/2 teaspoon black pepper 1tablespoon olive oil 1 1/2 cups diced yellow onions 1 tablespoon freshly minced garlic 1 tablespoon fresh thyme, removed from the stem tablespoons tomato paste 1/4 cup flour 1/2 cup beef broth 1 cup pinot noir wine One 14.5 ounce can stewed tomatoes, Italian style
Remove onions to crock pot and use 1 cup beef broth to scrape brown bits off of the bottom of the pan.
Ingredients Barbacoa - 4 lbs beef brisket (or beef chuck roast will also work)- 2 Tbsp vegetable oil - 3 chipotle chilis in adobo, chopped (Plus 3 tablespoons of adobo sauce)- 1 cup beef broth - 3 garlic cloves - 1 1/2 Tbsp ground cumin - 1 Tbsp dried oregano - 1 tsp salt, then more to taste - 1 tsp ground black pepper - 1/4 tsp ground cloves - 1/4 cup fresh lime juice
pepper 3/4 cup beef broth
2 tablespoons butter 1 tablespoon chopped Italian parsley 1 clove garlic, minced 1 small onion, chopped 1 tablespoon flour 1 cup beef broth 1/8 teaspoon nutmeg 1 pound button mushrooms, left whole 1/4 cup dry sherry
saffron threads, crumbled (recommended, but won't be ruined without) 1 cup beef broth 28 oz.
GRAVY: 1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer) 2 cups Beef Broth 4 dashes Worcestershire (additional) 1 Tablespoon Ketchup (additional) 1 teaspoon Kitchen Bouquet (optional) 1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste Salt And Pepper, to taste More Broth If Needed For Thinning
• 1 lb ground beef • 1 medium onion, chopped • 1 cup raw rice • 8 ounces spaghetti, broken into 1 - inch pieces • 4 tablespoons margarine • 4 cups beef broth • salt and pepper
This is what I just call «dump» taco soup — its 28 ounce can tomato puree, 4 cups beef broth, 1 cup leftover refried beans, 1 cup ground taco beef, a can of pinto beans, then I topped it with shredded zucchini, cilantro, radish and Weight Watchers Mexican blend cheese.
1 (1 - pound) top round steak (1 inch thick), trimmed 1 cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2 cups sliced mushrooms 3 garlic cloves, minced 1/3 cup all - purpose flour 1 cup beef broth a few shakes of Worchestershire Sauce 1 (8 - ounce) container low - fat sour cream 1 pound fresh green beans
Return previously browned beef along with sautéed onion mixture to pot and add 1/2 cup beef broth to pot.
1 bay leaf 1 teaspoon paprika 1 teaspoon Worcestershire sauce 1 onion, chopped 4 cups beef broth 3 potatoes, diced 4 carrots, sliced 3 stalks celery, chopped 1 teaspoon Steak Dust, optional [In the spice aisle]
INGREDIENTS 4 large russet potatoes 1 stick softened butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth
Remove from heat, and whisk in 1/4 to 1/2 cup beef broth — you want the sauce rather thin so it moistens the pork without overwhelming it.
Ingredients 7 cloves garlic 1 cup ketchup 2 canned chipotle peppers in adobo 3 tbsp adobo sauce from can 1/2 cup beef broth (or water)
Ingredients 10 cloves garlic, minced 2 jalapeno peppers, seeds and ribs removed, minced 1 1/2 cups generic BBQ sauce 1 leaves from 1 bunch of cilantro, finely chopped 1/2 cup beef broth
beef stew meat or chuck roast, cut into 2 inch cubes (I used TX Bar Organics) salt and pepper 1/4 bunch fresh thyme sprigs 1.5 cups Pinot Noir 1.5 cups beef broth (Don't want to make your own?
Stew 2 pounds beef chuck, trimmed, cut into 1 1/2 — 2 - inch cubes 3 tablespoons soy sauce 9 cups beef broth, low - salt 1 cup halved shallots 3 medium carrots, peeled, halved lengthwise, cut into 1/4 - inch half - moons 6 fresh or frozen kaffir lime leaves
2 pounds stew meat salt and pepper 2 tablespoons canola oil 1 onion, diced 2 cloves of garlic, minced 1 (6 ounce) can tomato paste 4 cups beef broth 2/3 cup red wine 1 tablespoon Worcestershire sauce 1 pound potatoes, cut into chunks 1 pound baby carrots 2 - 3 stalks of celery, chopped frozen peas, thawed and barely cooked (optional)
• 1 Creekstone Farms Beef Chuck Roast (about 2 1/2 pounds), trimmed of excess fat • Kosher salt and freshly ground black pepper • Olive oil, for searing • 2 medium onions, chopped • 8 cloves garlic • 1 bay leaf • 3 tablespoons Worcestershire sauce • 2 tablespoons tomato paste • Few dashes Thai hot sauce, optional • 2 cups beef broth • Crusty French rolls, sliced lengthwise, for serving • S oft herb - flavored cheese *
1 tablespoon butter 2 shallots, minced 1 cup beef broth 1/4 cup balsamic vinegar 1/4 cup Dijon - style mustard 1/2 teaspoon crushed red chile, such as New Mexican or piquin 1/4 teaspoon minced fresh thyme 1/4 teaspoon freshly ground black pepper
4 chipotle chiles in adobo, chopped fine 1 small white onion, chopped 5 medium tomatoes, chopped fine 1/4 cup finely chopped carrots 1/4 cup finely chopped celery 1/4 cup finely chopped fresh cilantro 1 cup beef broth 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound ground pork 1 pound ground beef 1/2 cup bread crumbs 1 / 2cup milk 2 eggs 1/4 cup finely chopped onion 2 tablespoons finely chopped fresh cilantro 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
For the Sauce: 6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and chopped, buy here 1 medium onion, chopped 3 cloves garlic, chopped 2 tablespoons vegetable oil 1 cup tomato sauce 2 cups beef broth 1/4 cup cider vinegar Juice of 1 lemon 1 tablespoon prepared mustard 1 tablespoon brown sugar 1/2 teaspoon dried oregano 1/8 teaspoon ground habanero chile Freshly ground black pepper
Sauce: 1/3 cup dried cranberries 1/4 cup plus 2 cups red Zinfandel wine 1 tablespoon unsalted butter, room temperature 1 medium shallot, finely chopped 1 clove garlic, minced 1 cup beef broth 1 (2 - inch) sprig rosemary
4 beef fillets, 1 to 2 inches thick Olive oil 1 onion, chopped 3 cloves garlic, minced 2 tablespoons vegetable oil 3 canned chipotle in adobo chiles 1 medium tomato, peeled and seeds removed, chopped 1/2 teaspoon Mexican oregano 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper 2 cups beef broth 1 cup dry red wine
2 tbsp olive oil 1 medium onion — chopped 1 large carrot chopped 2 stalks celery chopped 1 parsnip 3 garlic cloves (minced) 1/8 tsp nutmeg 1 tsp salt 1 tsp ground black pepper 1 tsp dried basil 1 tsp thyme 1 tsp ground allspice 1 tsp paprika 2 bay leaves 1/2 lbs lean ground beef 1/2 lbs ground pork or veal 1 cup dry white wine 1/2 cup milk or cream 14 oz can tomatoes — chopped without the juice 1 cup beef broth 3 tbsp tomato paste
Skillet Turkey Stroganoff adapted from A Taste of Home Cooking 1 1/2 pounds ground turkey Salt and pepper 4 tablespoons vegetable oil 10 ounces white mushrooms, sliced thin 1 onion, chopped fine 2 tablespoons flour 1 1/2 cups chicken broth 1 1/2 cups beef broth 1/3 cup brandy 1/3 pound Dreamfield Spaghetti 2/3 cup light sour cream 2 teaspoons freshly squeezed lemon juice Brown the ground beef in a skillet with 2 tablespoons oil.
worcestershire sauce 1 cup beef broth 1/2 cup wine (red would be best; I had zinfandel — optional) Salt & pepper
Add 2 tbsp - 4 tbsp (half of the recipe or the whole thing) to the ground beef along with 2 tbsp of tomato paste and 1/2 cup beef broth.
Save Print Italian Vegetable Beef Soup Recipe type: Soup Cook time: 3 hours Total time: 3 hours Serves: 4 servings Ingredients 1 lb stew meat, cubed 1 onion, chopped 2 cloves garlic, crushed 1 tbsp oregano, dried 1 tbsp basil, dried 2 cups beef broth 1 large can diced tomatoes 4 carrots, sliced 1 summer squash, cubed 1 zucchini, cubed Instructions Add enough broth to the bottom of a large pan Read More
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