Beef Cubes Pineapple Cubes Carrots And Potato Recipes

BEEF CUBES, PINEAPPLE CUBES, CARROTS AND POTATO

Steps:

• Place the beef cubes with water in the pressure cooker for 15 minutes.
• Add the onion, garlic, ginger for 2 minutes.
• Put together all the remaining Ingredients and cook for 15 minutes.

BEEF AND POTATO PIE

Steps:

• Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
• Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
• Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
• Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
• Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

BEEF STEW WITH POTATOES

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

CARROTS AND PINEAPPLE

Steps:

• In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. Drain pineapple, reserving juice; set pineapple aside., In a saucepan, combine cornstarch and cinnamon. Add the brown sugar, butter and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots and pineapple; heat through.

SHEET PAN GROUND BEEF, POTATO, AND CARROT DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
• Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onions. Season with salt, pepper and garlic salt to taste.
• Cover with aluminum foil and seal edges. Bake in the preheated oven until beef is no longer pink and vegetables are tender, about 1 hour.

SCRUMPTIOUS BEEF AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
• In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside.
• Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal.
• Bake in preheated oven, uncovered, for 1 1/2 hours.

CUBE STEAKS AND GRAVY WITH CARROTS AND POTATOES RECIPE

Steps:

• 1. In a plastic bag, mix the flour, salt and pepper, and add the meat, shaking gently until each piece is lightly coated. Heat the butter in the pressure cooker over medium heat ("browning" on an electric PC), add the meat and cook in small batches until browned on all sides, setting each batch aside until finished. 2. Add the onions to the cooker and cook, stirring, for about 3 minutes. Deglaze the cooker with the broth, scraping up all those crusty, brown bits from the bottom. 3. Return the meat to the cooker; place the carrots evenly on top of the meat. Place the potatoes in steamer tray or foil packed with the top left open, on top of the carrots. (I used a strainer.) 4. Lock the lid in place. Bring to 15 psi (High pressure on the electric PC), immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 6 minutes. 5. Remove from the heat and use the natural release method to depressurize. (20 minutes on warm for the electric PC). Carefully open the lid after the pressure drops. Prepare mashed potatoes, place the carrots in a separate dish, and the meat on a platter. To thicken the broth, skim off any excess fat, make a slurry from the flour/salt/pepper mixture and 1/2 cup water. (I just added the flour to the PC), let simmer over medium heat until it reaches the desired consistency. Serve the gravy in a separate bowl to spoon over the meat and potatoes. Servings: 6 Nutrition Facts Nutrition (per serving): 384 calories, 88 calories from fat, 9.9g total fat, 90.3mg cholesterol, 548mg sodium, 1165.1mg potassium, 36.4g carbohydrates, 3.9g fiber, 4.2g sugar, 36.6g protein, 9.4 points.

SWEET AND SOUR BEEF CUBES WITH BABY CARROTS

Steps:

• Cut beef into 1 -inch cubes and dredge in flour, salt and pepper.
• In a large skillet, brown beef in a little oil, and place in slow cooker.
• Add remaining ingredients plus 1 cup of water.
• Cover and cook on low for 7-8 hours.
• Add carrots and cook an additional 1 1/2 hours.