Author Topic: Swiss Beef  (Read 24927 times)

Offline meganjane

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Re: Swiss Beef
« Reply #75 on: July 11, 2012, 11:55:00 am »
I love Umami Paste in other foods. You shouldn't actually be able to 'taste' it. It just enhances the flavour.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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Offline cookie1

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Re: Swiss Beef
« Reply #76 on: July 23, 2014, 12:46:16 pm »
We had this tonight. It is a very easy and tasty recipe. I always put carrot in and cook it with the meat, then peas or spinach in at the end. If you make it a tiny bit early and put into the thermoserver any excess liquid is slurped up by the rice. Any veggies could be put in. I think zucchini would be nice.
May all dairy items in your fridge be of questionable vintage.

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Offline obbie

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Re: Swiss Beef
« Reply #77 on: July 25, 2014, 12:29:51 am »
I have made this heaps of times, must make again.
Always gets thumbs up here.
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Re: Swiss Beef
« Reply #77 on: July 25, 2014, 12:29:51 am »