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2. In a large skillet or Dutch oven over medium-high heat, brown ground beef and onion until no longer pink. Drain if necessary.
Here's a recipe for flank steak glazed with hoisin and served with a rice noodle salad dressed with soy sauce, rice vinegar, Sriracha, and sesame oil. It's a great meal during summer. Recipe ...
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Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
Sloppy joe meat being prepared with Manwich sauce. Early and mid-20th century American cookbooks offer plenty of sloppy joe-type recipes, though they go by different names: Toasted Deviled Hamburgers, [4] Chopped Meat Sandwiches, [5] Spanish Hamburgers, [6] Hamburg a la Creole, [7] Beef Mironton, [8] and Minced Beef Spanish Style.
Salsza sauce (Polish: Salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine. Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream.
Red wine vinegar and wine typically form the basis of the marinade, which also includes earthy aromatic spices such as peppercorns, juniper berries, cloves, nutmeg, and bay leaves and less commonly coriander, mustard seed, cinnamon, mace, ginger, and thyme.
To the skillet, add ½ cup water, then stir in the ketchup, tomato paste, Worcestershire, vinegar, mustard, honey, mustard powder and garlic powder. Reduce the heat to low and season to taste with ...