Beef tips

When buying beef steak you are better visiting a quality butcher rather than a self-service store. A quality butcher should have a more extensive range of cuts than the general food store, the meat will be better quality, is likely to have hung it in the right manner, and he will be able to advise you on cooking procedures.

Beef is an awful lot more in vogue in the United states than anywhere else in the world. If you were to add up the steaks and burgers eaten in the world, you would find that the North america eats approximately a quarter of the total.

Cook safely

Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.
If you've consumed alcohol, don't be tempted to cook with a chip pan.

Jellied Beet Borscht

	Category	Beef Recipes
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Ingredients And Procedures

3/4 lb Beets

1 tb Beef Bouillon Granules

1 1/2 c Water

2 Envelopes Unflavored

Gelatin 2 tb Lemon Juice

2 tb Cider Vinegar

1 1/2 c Shredded Cabbage

1/3 c Chopped Cucumber

1/4 c Minced Fresh Dill

2 tb Finely Chopped Green Onions

1 tb Prepared Horseradish

Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, & Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm.

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<h1>Jellied Beet Borscht</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 lb Beets <P>1 tb Beef Bouillon Granules <P>1 1/2 c Water <P>2 Envelopes Unflavored <P>Gelatin 2 tb Lemon Juice <P>2 tb Cider Vinegar <P>1 1/2 c Shredded Cabbage <P>1/3 c Chopped Cucumber <P>1/4 c Minced Fresh Dill <P>2 tb Finely Chopped Green Onions <P>1 tb Prepared Horseradish <P>Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, & Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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