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These beef Crock-Pot recipes are the ultimate comfort food, whether it's a chili, stew, or pasta. The best part—they're easy to make thanks to the slow cooker.
Add tomato paste and cook, stirring, until brick-red, 1 to 2 minutes. Transfer onion mixture to a large slow cooker. In same skillet over medium heat, break up beef; season with salt and black pepper.
Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. [3] Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine. [4] A variation is known as Mongolian lamb which substitutes lamb for the beef in the dish.
Mongolian sweets include boortsog, a type of biscuit or cookie eaten on special occasions. Vodka is the most popular alcoholic beverage; Chinggis vodka (named for Genghis Khan) is the most popular brand, making up 30% of the distilled spirits market. [10]
Khorkhog (Mongolian: Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.
This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient. Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world.
Prepping the dish is simple: Lots of hearty ingredients like stew meat, beef broth and mushrooms get tossed into the slow cooker and cook on low for most of the day.
Khorkhog, a Mongolian dish referred to as "Mongolian barbecue" Korean BBQ refers to a variety of grilled dishes in Korean cuisine; List of Taiwanese inventions and discoveries; Saj, a convex griddle used in central, south, and west Asia, eastern and Southern Europe and the Caribbean for cooking bread and meat; Taiwanese cuisine
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