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1 tbsp vegetable oil; 1 boneless beef sirloin steak, cut into 3/4" cubes (about 1 pound); 2 cup Prego® Fresh Mushroom Italian Sauce; 1 large onion, chopped (about 1 cup); 1 bag (16 ounces) frozen ...
Slice beef into very thin strips. Spray skillet with cooking spray and heat over medium-high heat 1 minute. Add beef and cook until browned, stirring often.
1. Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips. 2. In a large pot, melt 4 tablespoons of the butter in the oil.
An order of corned beef hash for breakfast. Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'. [ 1] It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery." [ 2]
Afghan Kabuli palaw. Rice with kofta (meatballs) and corn. Rice is a core staple food in Afghan cuisine and the most important part of any meal. [ 9] Challow, or white rice cooked with mild spices, [ 11] is served mainly with qormas ( korma: stews or casseroles). Palaw is cooked similarly to challow, but a combination of meat, stock, qorma, and ...
While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). Asocena. Baeckeoffe – a French casserole dish prepared using mutton, beef and pork. Bangers and mash. Barbacoa. Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland.
Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth. Trim excess fat from beef.
Nikujaga, a Japanese dish of meat, potatoes and onion. Bruscitti, an Italian single-course meal, [3] served with polenta porridge. Alambre – Mexican food. Bakso – Indonesian meatball dish. Balbacua – Filipino beef stew. Bandeja paisa – Typical meal popular in Colombian cuisine. Beef ball – Beef dish. Beef bun – bun with beef filling.
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