They should be almost completely submerged in the liquid…add more beef broth if necessary. I like to serve this over fresh grits or mashed potatoes with a side salad, asparagus, Brussels sprouts or green beans
I like to make a lot of sauce in this recipe, as you can see from the pictures, simply because I love the sauce on my rice or noodles, so this way it doesn’t feel like you’re just eating beef and broccoli and need extra soy sauce for your rice
We all know the popular Beef and Broccoli dish and definitely had created or own versions in one way or another, some put extra vegetables like carrots or mushrooms, some uses other meat like chicken or pork but in this instance I will be using a different type of broccoli and it is the Chinese … Continue reading »
fresh pico de gallo or salsa. 1 pound lean ground beef. 1 (10 ounce) can Old El Paso Enchilada Sauce-Medium Red. salt to taste (I added 1/4 teaspoon). com 1 pound lean ground beef. 1 (10 ounce) can Old El Paso Enchilada Sauce-Medium Red. salt to taste (I added 1/4 teaspoon)
This is taken from the website Wikipedia, "In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, or beef, and even swordfish) that are rolled with cheese and bread crumbs and fried (the bread crumbs are often left off)"
Beef Rendang holds the top 1 spot in CNN’s 2011 World’s 50 Most Delicious Foods‘, it is a spicy meat dish that originated in Indonesia and was created by the Minang’s (people from the Minangkabau ethnic group in Indonesia) as a dish served during ceremonial occasions and to honour special guests