Ingredients:
2 pounds beef steak, sliced
1 packet dry onion soup mix
1 cup cooking sherry
1 (10.75-ounce) can cream of mushroom soup
Cooked noodles for accompaniment
Methods:
1. Preheat oven to 325°F.
2. In a medium casserole dish, combine beef strips, dry onion soup mix, sherry and cream of mushroom soup.
3. Bake for 3 hours.
4. To serve, spoon the beef mixture on top of noodles.
Ingredients:
12 ounces sliced corned beef
1/4 cup spoon able Thousand Island dressing
1 (16-ounce) package refrigerated sauerkraut
2 cups (8-ounces) shredded Swiss cheese
6 slices rye bread, crumbled
1/4 cup butter or margarine, melted
Methods:
1. Preheat oven to 350°F (175°C).
2. In an 8-inch square baking dish layer corned beef, salad dressing, sauerkraut and Swiss cheese.
3. Toss bread with butter and sprinkle over corned beef mixture.
4. Bake for 30 minutes or until bubbly and heated through.
Ingredients:
Approximately 2-pounds chuck roast
1 teaspoon salt
4 serrano or jalapeño chilies, seeded and coarsely chopped
2 tablespoons chopped peeled galangal or ginger root
4 cloves garlic, peeled
1 tablespoon fresh lime juice
2 teaspoons shrimp paste
2 teaspoons palm sugar or dark brown sugar
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
3 tablespoons peanut oil
Methods:
1. Rinse beef under cool, running water and place in a heavy pot. Cover with water, add salt and bring to a boil. Cover, reduce heat and simmer for 1 1/2 to 2 hours, or until meat is fork tender. Remove meat from stock and drain in a colander. When cool enough to handle, shred meat using two forks, one in each hand, pulling in opposite directions. Discard fat.
2. Combine chilies, galangal, garlic, lime juice, shrimp paste, sugar, black peppercorns and coriander seeds in a blender. Process until smooth paste is formed.
3. Heat oil in a large heavy skillet over medium-high heat. Sauté chili paste until fragrant, about 1 minute. Add shredded beef and stir until thoroughly heated and well combined. Serve immediately over rice, if desired.
Ingredients:
2 2/3 cups water
1/4 cup butter or margarine
1/2 teaspoon salt
1 cup milk
2 2/3 cups instant mashed potatoes
1/2 cup finely chopped peeled Granny Smith apple
1 teaspoon caraway seed
1 (14-ounce) can Bavarian-style sauerkraut, well drained
2 (2.5-ounce) packages sliced cooked corned beef, chopped
1 cup (4-ounces) cubed or shredded Swiss cheese
Paprika
Methods:
1. Preheat oven to 350*F (175*C). Grease a 2-quart casserole dish set aside.
2. In large saucepan, combine water, margarine and salt. Bring to a boil over medium-high heat. Remove from heat. Add milk and potato flakes stir with fork until of desired consistency. Stir in apple, caraway seed and sauerkraut mix well.
3. Spoon half of potato mixture into prepared casserole. Top with corned beef and cheese. Top with remaining potato mixture.
4. Bake 20 to 25 minutes or until casserole is thoroughly heated and cheese is melted. Sprinkle with paprika.
Ingredients:
2 large white potatoes
2 tablespoons vegetable shortening
1 onion, chopped
1/2 cup chopped celery
1 green bell pepper, chopped
2 tablespoons vegetable oil
2 pounds beef strips, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped green onion
2 garlic cloves, crushed
Methods:
1. In a saucepan over medium-high heat, bring water to a boil, cook potatoes about 20 to 25 minutes or until tender; drain and when cool enough to handle, peel and dice. Set aside.
2. In a large skillet over medium-high heat, melt shortening; saute chopped onion, chopped celery, and chopped green bell pepper about 5 minutes or until soft and tender. Remove. Set aside.
3. In same skillet over medium heat add a little oil, brown diced beef strips. Add diced potatoes, salt, and pepper. Cook hash until the potatoes begin to brown about 10 minutes. Stir in sauted vegetables, continue cooking until hash is mixed together and hot.