Sentences with phrase «heat until the beef»

Add the olive oil, onion, and ground beef to a large deep skillet and sauté over medium heat until the beef is fully browned and the onion is soft and transparent.

SAUCE: In a large nonstick skillet, add beef, onion peppers, chili powder and cumin and cook over medium - high heat until beef is browned and crumbled (about 7 minutes) Add garlic and cook for an additional minute.

In large skillet, cook ground beef over medium - high heat until beef is thoroughly cooked, stirring frequently; drain.

Cook oil, ground beef, onion, green pepper, and garlic in a fry pan on medium heat until beef is browned.

Not exact matches

Add the reserved beef stock and the potatoes and bring the mixture to a boil; reduce the heat and simmer for 30 minutes, or until the potatoes are tender.

Cover and cook over a low heat for 3 to 4 hours or until the beef is tender.

Add the coconut milk, reduce the heat, and simmer, uncovered, for about 2 hours, or until the beef starts to fall apart and the gravy thickens.

Reduce heat to low and simmer until beef is tender about 1 1/4 hours.

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.

In a large skillet over medium heat, cook the ground beef, garlic, chili powder, cumin and salt and pepper until beef is no longer pink.

Using tongs, transfer chiles to a large pot and add 2 cups of chicken or beef broth, bring to boil, then reduce heat and simmer uncovered for 25 minutes until chiles are very soft, stirring occasionally to ensure even soaking.

Grill beef over medium high heat for 5 - 7 minutes or until beef is slightly charred, make sure to turn skewers frequently.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

In a dry pot, add vegetable oil and place over medium - high heat, when hot, add beef and fry until browned.

Add the Worcestershire and beef and cook on medium high heat until the juices start to release and the meat starts to brown.

To finish the beef, get a barbecue fired up and wait until the coals are completely ashen — you want a low, not fierce, heat.

Heat up some olive oil or butter in a pan and add the beef and vegetables and fry it until the beef is done.

Cook the ground beef in a large skillet over medium - high heat until browned and cooked through, breaking up the beef as it cooks.

Add roast beef and cook just until heated through.

Turn up the heat under the wok and add a few of your beef strips and cook until seared.

Top slow cooker with lid and simmer on high heat for 4 to 6 hours, or until beef tender.

Cook beef in a skillet over medium heat until fully cooked and browned, breaking it into small pieces.

Season the beef then in a large casserole, gently heat the oil and fry the meat in batches until evenly browned all over.

Brown ground beef in medium skillet over medium - high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently.

Stir in the beef and juices and cook until heated through, 2 to 5 minutes.

Stir until well combined, bring to a simmer, reduce heat to low, cover, and cook for 1 1/2 hours until beef is tender.

In a skillet, cook beef over medium heat until no longer pink; drain.

Heat the oil in a large, heavy skillet until medium hot, add the beef and brown.

Heat the oil in a wok or skillet and add the beef, stir frying until the pieces no longer stick together.

In a heavy skillet, heat the avocado oil until very hot (over 500 degrees F.) and thoroughly brown the beef, pork, and scallions.

In a large heavy pan with lid, brown the beef and sausage over medium heat until there is no pink.

Remove from heat and set aside until the beef is finished cooking.

Cook ground beef and onion in a large pot on medium - high heat, stirring occasionally until browned (about 4 minutes).

heat pan with olive oil and cook ground beef and chopped onion / corn / chopped peppers until cooked through.

In a large non stick skillet, over medium high heat, cook lean ground beef until no longer pink.

Heat ghee / your cooking oil choice on medium heat - saute the onion / garlic mixture until fragrant — add in the beef and tomatoes - add about 1/2 cup water, salt, pepper, garlic powder, 7 spice powder then coHeat ghee / your cooking oil choice on medium heat - saute the onion / garlic mixture until fragrant — add in the beef and tomatoes - add about 1/2 cup water, salt, pepper, garlic powder, 7 spice powder then coheat - saute the onion / garlic mixture until fragrant — add in the beef and tomatoes - add about 1/2 cup water, salt, pepper, garlic powder, 7 spice powder then cover.

Add the ground beef and cook over high heat until well browned, breaking up any lumps with the back of a spoon.

Heat remaining 1 tablespoon oil in skillet over medium - high; add ground sirloin mixture, and cook, stirring often, until beef is browned and vegetables are tender, 4 to 5 minutes.

Cook ground beef, onion and pepper in a 10 - inch skillet over medium heat until browned; drain fat.

Heat a skillet on the stove and fry the ground beef, seasoned with salt and pepper, until cooked through.

Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork - tender.

Add the chopped onions and spinach to the beef in the skillet and heat until the onions are translucent and the spinach is wilted.

Brown beef in a large nonstick skillet over medium - high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink.

Reduce heat and simmer uncovered for 1 hour or until beef is tender, stirring occasionally.

Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork - tender.

Reduce heat; simmer, covered, 1-3/4 to 2-1/4 hours or until beef is fork - tender.

Add the ground beef and cook over medium - high heat until browned.

Cover, reduce heat to low and simmer for several hours until the beef is almost falling apart.

Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork - tender.

Cook sausage and ground beef in a large skillet over medium - high heat, stirring until meat crumbles and is no longer pink.