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HAMBURGER ORIENTAL STYLE
Makes 4 to 6 Servings
1 pound ground beef
2 cups diagonally sliced celery
1 envelope (1-3/8 ounces) onion soup mix
1 Tbsp. cornstarch
1 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 except 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
1/4 cup diced bacon 1 bay leaf
1/4 cup flour 1/2 cup chopped parsley
1-1/2 tsp. salt 1 tsp. Tabasco sauce
2 lbs. lean sirloin, cut in 1-1/2" cubes 2 cups beef bouillon
6 Tbsp. butter 1-1/2 cup dry red wine
1/2 cup diced carrots 8 small white onions
1/2 cup diced onion 8 cut-up small carrots
1 clove minced garlic 1/2 lb. sliced mushrooms
1/2 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 1-1/2 hours. (Liquid should cover meat – add more
if needed). Sprinkle remaining 1/2 tsp. salt over onions and carrots. Add to meat and
cook about 30 minutes. Sauté sliced mushrooms in 2 Tbsp. butter and add to meat.
Cook 15 minutes (thicken with flour if desired).