Home Style Beef And Onions Recipes

Steps:

• In a 1-1/2-qt. slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes.

Steps:

• Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.

Steps:

• 1. Try to find two 3-4 lb. chuck roasts, and cut the excess slab of fat off the top. Cut into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks! :) In large metal roaster that you can use on the stove, lightly brown meat on all sides over medium-high heat in a little oil. You may have to do this in frying pan(s). *Pepper beef lightly to liberally with coarse ground pepper as you add it to the roaster or frying pan. (Should take about 10 minutes.) When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, butter and a nice amount of salt. Add salt a 1/2 teaspoon at a time so you don't over do it. Bring to a boil, cover with lid, turn down heat and simmer for 1 1/2 hours. Stir occasionally. Add mushrooms, recover, and simmer 15-20 minutes longer. Remove lid. Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for another 5 minutes til thickened a bit. Fold in cooked, drained noodles. Serve with warm crusty bread and butter, and a side vegetable such as green beans, broccoli or salad. *You can add another 1/2 bag more cooked noodles if you want to stretch this out. I make it hearty, full of lots of meat, though; when it's being considered as a "main dish". If you stretch it out though, you may need to add a cup or so of beef bouillon. Just see what you end up with, add as needed. *If you accidently add too much salt, just add a few more Tbl. butter. **This can be held on low heat for up to at least another hour no problem. Stir/fold now and then. Or put in a heated crockpot on low to hold.

Steps:

• In a nonstick skillet, cook the beef, mushrooms and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a small bowl, combine the gravy, yogurt, Worcestershire sauce, thyme and pepper; pour over beef. Cook until heated through. Serve with noodles; sprinkle with parsley.

Steps:

• Try to find two 4 lb. chuck roasts, and cut the excess slab of fat off the top. Cut into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks! :).
• In large metal roaster that you can use on the stove, lightly brown meat on all sides over medium-high heat in a little oil. You may have to do this in frying pan(s).
• *Pepper beef lightly to liberally with coarse ground pepper as you add it to the roaster or frying pan. (Should take about 10 minutes.).
• When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, butter and a nice amount of salt. Add salt a 1/2 teaspoons at a time so you don't over do it.
• Bring to a boil, cover with lid, turn down heat and simmer for 1 1/2 hours.
• Stir occasionally.
• Add mushrooms, recover, and simmer 15-20 minutes longer.
• Remove lid.
• Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for another 5 minutes til thickened a bit.
• Fold in cooked, drained noodles.
• Serve with warm crusty bread and butter, and a side vegetable such as green beans, or salad.
• *You can add another 1/2 to 1 bag more cooked noodles if you want to stretch this out. I make it hearty, full of lots of meat, though; when it's being considered as a "main dish".
• If you stretch it out though, you may need to add a cup or so of beef bouillon. Just see what you end up with, add as needed.
• ***! This last time I made this, I added 1 tbsp horseradish and 1 tbsp spicy brown mustard to the pot while the beef was simmering. It was EVEN BETTER! *Don't worry, it doesn't taste like you added it, it just added more flavor and totally mellowed out especially after the noodles were added and sat on LOW HEAT for about another hour or so.I took this to my sister's Christmas party and everyone loved it! People even asked for the recipe. :) (I should have thought of it before, because that's how I make my pot roast anyways! :) And NO ONE knows it's in there!) *I used (about)6 1/2 lbs. beef, 2 1/2 bags noodles and added an extra 3 tbsp butter because I thought I had added a bit too much salt. It was really good! Hope ya try it! :).

Steps:

• Combine beef, salt, egg white and cornstarch; mix well with hand.
• Heat oil; deep-fry beef until it is seared. Drain.
• Reheat 2 tablespoons of oil. Add onion and stir-fry until soft and well browned, about 20 minutes.
• Add beef, sherry, sugar and soy sauce. Stir-fry 1 minute, until beef is glazed and brown.
• Serve over rice.

Steps:

• Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
• Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
• Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
• Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
• Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Steps:

• Heat oil in a heavy skillet cook beef until it is cooked through and well browned.
• Remove beef from skillet and deglaze the pan with 2/3 of the wine, add the bouillon and reduce the sauce.
• Add onions and mushrooms to the sauce and cook until mushrooms and onions are tender.
• Add cooked beef to the onions and mushrooms and add the remaining wine.
• Cook until the wine has reduced add the cooked rice and blend everything together.
• Enjoy!

Steps:

• Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil 4-6 in. from the heat until cheese is melted.

Steps:

• Cook meat, mushrooms, onions and garlic in a large frying pan until meat is cooked and the onion is tender---Drain off excess fat.
• In a bowl mix gravy, yogurt, worcestershire sauce, thyme or sage and pepper.
• Add to meat mixture and simmer for at least 1-2 minutes.
• Serve over noodles or rice---Garnish with snipped parsley.
• NOTE: Sour cream may be added instead of the yogurt if the fat content of the recipe is not a problem!