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HAMBURGER STYLE
Makes 4 to 6 Servings
1 pound ground beef
2 cups diagonally sliced celery
1 envelope
ounces) onion soup mix
1 Tbsp. cornstarch
can (1 pound) bean sprouts, drained
2 tsp. soy sauce
Chinese noodles
1) Preheat Electric Skillet to 420°F.
2) Put ground beef and celery in skillet and cook, stirring with a fork until meat is broken
up and is thoroughly cooked.
3) Add remaining ingredients
noodles.
4) Add 2 cups water; bring to a boil, stirring constantly.
5) Cover, lower heat to Simmer and cook about 10 minutes or just until celery is still
crisply tender. Stir occasionally. Serve over noodles.
BEEF STEW
Makes 8 Servings
cup diced bacon
1 bay leaf
cup flour
cup chopped parsley
tsp. salt
1 tsp. Tabasco sauce
2 Ibs. lean sirloin, cut in 1
cubes
2 cups beef bouillon
6 Tbsp. butter
cup dry red wine
cup diced carrots
8 small white onions
cup diced onion
cut-up small carrots
1 clove minced garlic
lb. sliced mushrooms
tsp. thyme
1) Preheat skillet to 350°F.
2) In electric skillet, cook bacon, remove and reserve. Combine flour and 1 tsp. salt.
Dredge meat in flour. Add 4 Tbsp. butter to bacon fat and brown beef cubes.
Add dried vegetables and brown. Stir in garlic, thyme, bay leaf, 2 Tbsp. parsley,
Tabasco, bacon pieces, bouillon and wine.
3) Cover and simmer at low heat for should cover meat add more
if needed). Sprinkle remaining
tsp. over onions and carrots. Add to meat and
cook about 30 minutes. sliced mushrooms in 2 Tbsp. butler and add to meat.
Cook 15 minutes
(thicken with