beef wellington recipes

- 1 1/2 pounds beef stew meat
- 1 teaspoon lemon-pepper seasoning
- all-purpose flour
- 1 garlic clove, minced
- 1 1/2 cups beef broth
- cooked rice or noodles
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 2 tablespoons cider vinegar
- 1/4 cup butter or margarine
- 3 cups diced onion
- 1 bay leaf

- 1 (14 ounce) can beef broth
- 3/4 cup grated Parmesan cheese, divided
- 1 (14.5 ounce) can Italian-style diced tomatoes
- 2 cups uncooked farfalle (bow tie) pasta
- 2 cups sliced zucchini, (1/4 inch thick)
- 1 1/2 pounds lean ground beef

- 1 cube beef bouillon
- 1 (8 ounce) package mozzarella cheese
- 1/2 cup diced onion
- 1 pound ground beef
- 1 cup diced green bell pepper
- 1 (14.5 ounce) can diced tomatoes
- 2 1/2 cups water
- 1 cup uncooked rice
- 1/2 teaspoon ground black pepper

- 1/4 teaspoon pepper
- 1 cup hot water
- 1 (8 ounce) can tomato sauce
- 1 carrot, sliced
- 1 bay leaf
- 1 large onion, chopped
- 2 beef bouillon cubes
- 1 1/2 pounds beef stew meat, cut into 1 inch pieces
- 2 celery ribs, sliced
- salt to taste
- 2 medium potatoes, peeled and cubed
- 4 cups shredded cabbage

- 1/2 large onion, chopped
- 4 beef bouillon cubes
- 24 ounces tomato sauce
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 pound ground beef
- 2 (16 ounce) cans red kidney beans, drained
- 2 cups water
- 1 teaspoon pepper
- 5 cups chopped cabbage

- 1 cup sour cream
- 2 pounds lean ground beef
- 6 ounces fresh mushrooms, sliced
- 2 cups beef broth
- 1/4 cup butter
- 4 tablespoons all-purpose flour
- 1 (12 ounce) package egg noodles, cooked and drained
- 1 onion, chopped
- salt and black pepper to taste

- 4 carrots, chopped
- 3/4 teaspoon dried thyme
- 1 (14 ounce) can beef broth
- 1 1/2 pounds cubed beef stew meat
- salt and pepper to taste
- 2 tablespoons Dijon-style prepared mustard
- 2 tablespoons vegetable oil
- 2 potatoes, peeled and chopped
- 1/4 cup all-purpose flour
- 2 (14.5 ounce) cans Italian-style diced tomatoes

- 1 (4.5 ounce) can mushrooms, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 cup chopped onion
- 1/2 cup beef broth
- 1 (16 ounce) package wide egg noodles
- 1/2 cup sour cream
- 1 pound ground beef
- 1/2 cup mayonnaise

- 1 1/2 tablespoons teriyaki sauce
- 2 cloves garlic, minced
- 1 pound cubed beef stew meat
- 1 tablespoon paprika
- 1/4 cup all-purpose flour
- 1 stalk celery, sliced
- 1 bay leaf
- salt and pepper to taste
- 2 potatoes, cubed
- 3 carrots, sliced
- 2 cups beef broth
- 1 onion, chopped
- 1/2 pound mushrooms, quartered

- 1 medium green bell pepper, thinly sliced into rings
- 6 hoagie or submarine sandwich buns, split
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1/8 teaspoon pepper
- 1 (14.5 ounce) can beef broth
- 1 pound thinly sliced deli roast beef