Brown the ground beef until it is no longer pink. Remove from skillet and drain, set aside. Add olive oil to skillet add in ...

cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat ...

Don't be intimidated at the butcher counter -- we consulted experts to determine which cuts of steak are worth buying and ...

Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer ...

Chili is a Tex-Mex classic, but while it’s traditionally made with beef, it’s just as delicious when it’s made with ...

beef and beef fajitas. The products were sold in restaurants and institutions nationwide and consumers are being urged to check their refrigerators and freezers for ready-to-eat meals with a best ...

The best cut of steak for fajitas is either flank or skirt as they both love a good marinade and cook well at high temperatures. Avoid griddling too many steaks at the same time to guarantee a ...

Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer ...

Whether you're after an easy dish to make for a big household or just a meal with minimum hands-on time, we've got a ...