Type what you have

Ingredients

• ✓ beef stock
• olive oil
• onion
• garlic
• beet
• salt
• black pepper
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until soft but not browned, about 5 minutes.
3. 3 Stir in beets and cook for 1 minute.
4. 4 Pour in stock; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until beets are tender, 20 to 30 minutes. Remove from heat and allow to cool slightly.
5. 5 Working in batches, pulse soup in a food processor until smooth. Return to the saucepan and cook over low heat until heated through.
6. 6 Ladle soup into 4 bowls and garnish each with a swirl of cream.

By DEELIGHTUK

Ingredients

• ✓ beef stock
• bacon
• olive oil
• onion
• garlic
• pinto bean
• tomato
• celery
• bay leaf
• apple
• red wine
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
2. 2 Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
3. 3 In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
4. 4 Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

By Jennifer Fey

Ingredients

• ✓ beef stock
• butter
• olive oil
• onion
• garlic
• salt
• black pepper
• brown sugar
• thyme
• port wine
• bread
• swiss cheese
• parmesan cheese

Instructions

1. 1 Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic; season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
2. 2 Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.
3. 3 Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.
4. 4 Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.
5. 5 Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.

By Leah Thompson

Ingredients

• ✓ beef stock
• lentil
• olive oil
• onion
• cinnamon stick
• ginger root
• turmeric
• cumin
• black pepper
• chickpea
• red kidney bean
• tomato
• quinoa
• flat-leaf parsley
• cilantro
• lemon

Instructions

1. 1 Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
3. 3 Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
4. 4 Drizzle lemon juice over soup to serve.

By modestalmond

Ingredients

• ✓ beef stock
• onion
• celery
• red bell pepper
• butter
• garlic
• tarragon
• caraway seed
• all-purpose flour
• half-and-half
• corned beef
• sauerkraut
• seasoned salt
• black pepper
• swiss cheese
• rye crouton

Instructions

1. 1 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
2. 2 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
3. 3 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. 4 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

By Shannon Felgner

Ingredients

• ✓ beef stock
• all-purpose flour
• margarine
• carrot
• potato
• bay leaf
• red pepper flakes
• thyme
• clove
• marjoram
• black pepper
• celery
• onion
• parsley
• green bell pepper
• leek
• bacon
• beef tripe

Instructions

1. 1 Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
2. 2 Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
3. 3 When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

By MARBALET

Ingredients

• ✓ beef stock
• parsley
• pepper
• salt
• cream cheese
• thyme
• rosemary
• basil
• sugar
• all-purpose flour
• onion
• mushroom
• margarine
• red bell pepper
• garlic
• celery
• tomato

Instructions

1. 1 Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
2. 2 In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
3. 3 Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
4. 4 Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ beef stock
• white rice
• pepper
• salt
• tomato
• parsley
• clove
• mace
• curry powder
• all-purpose flour
• chicken breast
• apple
• green bell pepper
• celery
• carrot
• onion
• butter

Instructions

1. 1 Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
2. 2 Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer over low heat 1 ½ hours.
3. 3 Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
4. 4 Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
5. 5 Add cooked rice and boiling stock. Serve.

By Andrew Chinn

Ingredients

• ✓ beef stock
• jasmine rice
• water
• ground beef
• olive oil
• red bell pepper
• green bell pepper
• parsley
• garlic
• ginger root
• red pepper
• salt
• black pepper
• soy sauce
• chile paste
• worcestershire sauce

Instructions

1. 1 In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
2. 2 In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
3. 3 Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
4. 4 Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

By amanda1432

Ingredients

• ✓ beef stock
• all-purpose flour
• salt
• black pepper
• beef stew meat
• olive oil
• onion
• curry powder
• bay leaf
• potato
• carrot
• rice vinegar
• molasses

Instructions

1. 1 Combine flour, salt, and black pepper in a bowl. Add beef and toss to coat; shake off excess.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add beef and onion; cook until browned. Stir in beef stock, curry powder, and bay leaves; bring to a boil, then reduce heat and simmer for 30 minutes. Stir in potatoes, carrots, vinegar, and molasses; simmer until tender, about 1 hour more.

By mdcook

Ingredients

• ✓ beef stock
• soy sauce
• chipotle in adobo sauce
• flank steak

Instructions

1. 1 Combine beef stock, soy sauce, and chipotle peppers in a blender; blend until smooth. Pour into a resealable plastic bag and add flank steak. Close bag and move steak around so it is well covered in marinade. Refrigerate for at least 4 hours, or overnight.
2. 2 Remove bag from the refrigerator 20 minutes before grilling. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove steak from the marinade and shake off excess liquid. Cook steak until firm and reddish-pink in the center, 4 to 5 minutes minutes per side, depending on the thickness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest for a few minutes before slicing.

By gem

Ingredients

• ✓ beef stock
• vegetable oil
• all-purpose flour
• cube steak
• round meat
• onion
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the oil in a Dutch oven, or deep iron skillet. Dredge steaks in some of the flour, reserving the rest of the flour. Brown steaks in the oil a few at a time, and remove to a plate. When all of the steaks are browned, place a layer of sliced onions into the Dutch oven, and alternate layers of steak and onion. Pour in beef stock and Worcestershire sauce.
3. 3 Cover, and bake for 2 hours in the preheated oven. Remove steaks and onions from the pan, and whisk in 2 tablespoons of the remaining flour. Bring to a boil over medium heat, and cook, stirring until thickened. Serve steaks and onions with gravy with mashed potatoes or noodles.

By Nanci

Ingredients

• ✓ beef stock
• rib roast
• salt
• red wine
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season beef generously with salt and black pepper; place into a roasting pan, rib-side down.
3. 3 Roast in the preheated oven until medium-rare or desired doneness, about 2 hours 20 minutes. Transfer beef to a cutting board; let stand for 20 minutes.
4. 4 Discard any fat from pan drippings; stir wine into drippings. Bring to a boil over medium heat while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce the heat to medium; cook 5 minutes more. Strain wine mixture through a fine-mesh sieve into a saucepan.
5. 5 Whisk stock and flour together in a bowl; gradually whisk into wine mixture. Cook and stir over medium heat until sauce boils and thickens, about 5 minutes; season with salt and black pepper. Serve sauce with beef.

By Campbell's Kitchen

Ingredients

• ✓ beef stock
• heavy cream
• all-purpose flour
• soy sauce
• black pepper
• rosemary
• meatball

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together stock, cream, flour, soy sauce, 1/2 teaspoon pepper, and 1/2 teaspoon rosemary in a large saucepan over low heat until smooth.
3. 3 Cook, stirring occasionally, until thickened, about 10 minutes.
4. 4 Stir in thawed meatballs, and continue cooking until meatballs are heated through, about 5 more minutes. An instant-read thermometer inserted into the center of the meatballs should read at least 160 degrees F (71 degrees C).
5. 5 Taste and adjust seasonings before serving.

By Mary B

Ingredients

• ✓ beef stock
• toenjang
• dashi kombu
• garlic
• firm tofu
• napa cabbage
• daikon radish
• yellow squash
• green onion
• red pepper

Instructions

1. 1 Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.

By slsonline

Ingredients

• ✓ beef stock
• beef tri tip steak
• red wine vinegar
• worcestershire sauce
• olive oil
• onion
• green pepper
• mushroom
• american cheese
• sandwich roll

Instructions

1. 1 Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
4. 4 Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
5. 5 Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.

By Life Tastes Good

Ingredients

• ✓ beef stock
• lemon
• olive oil
• beef brisket
• garlic
• red wine vinegar
• thyme leaves
• rosemary
• rosemary
• garlic

Instructions

1. 1 Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
2. 2 Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
3. 3 Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
4. 4 Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.
5. 5 Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
6. 6 Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
7. 7 Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
8. 8 Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.

By Campbell's Kitchen

Ingredients

• ✓ beef stock
• ground beef
• white mushroom
• onion
• garlic
• vegetable oil
• red wine
• sour cream
• cornstarch
• black pepper
• salt

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef, mushrooms, and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer mixture to a bowl. Add garlic and oil to the skillet; saute until garlic is golden brown, about 1 minute.
2. 2 Turn skillet heat to high; add red wine and beef stock. Bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Reduce heat and simmer until flavors meld, about 5 minutes.
3. 3 Whisk sour cream and cornstarch together in a bowl. Mix into the wine/broth mixture. Stir in the browned beef mixture. Bring to a simmer, stirring frequently. Add salt and pepper.

By Mark Adams

Ingredients

• ✓ beef stock
• olive oil
• pork butt roast
• white wine
• bread crumb
• yellow onion
• shallot
• garlic
• parsley
• red wine vinegar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
3. 3 Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.

By PIPPYMOE

Ingredients

• ✓ beef stock
• ground beef
• cornstarch
• salt
• parsley
• garlic powder
• onion powder
• milk
• egg noodle
• sour cream
• parmesan cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain.
2. 2 Combine cornstarch, salt, parsley, garlic powder, and onion powder in a small bowl.
3. 3 Pour cornstarch mixture, milk, beef stock, and egg noodles into the skillet; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until noodles are tender, about 5 minutes. Stir in sour cream and Parmesan cheese until just combined.

By rural chef

Ingredients

• ✓ beef stock
• butter
• ostrich steak
• creme fraiche
• calvados
• salt
• black pepper

Instructions

1. 1 Heat butter in a skillet over medium-high heat. Cook ostrich steaks in hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove ostrich steaks from the pan and keep warm.
2. 2 Pour beef stock into the skillet and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low and stir in crème fraîche. Cook and stir for 2 minutes, then pour in Calvados and season with salt and pepper to taste.
3. 3 Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.

By Swiss Phil

Ingredients

• ✓ beef stock
• roast beef
• spinach
• button mushroom
• onion
• sake
• soy sauce

Instructions

1. 1 In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

By Suanne

Ingredients

• ✓ beef stock
• butter
• sweet onion
• red onion
• garlic
• brandy
• soy sauce
• worcestershire sauce
• salt
• black pepper
• seasoned crouton
• provolone cheese

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
2. 2 Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
3. 3 Cook soup on High for 4 to 5 hours.
4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5. 5 Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
6. 6 Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.

By Plain ole Bob

Ingredients

• ✓ beef stock
• olive oil
• sausage
• garlic
• fire-roasted diced tomato
• navy bean
• chicken stock
• basil
• oregano
• red pepper flakes
• spinach
• ditalini pasta

Instructions

1. 1 Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
2. 2 Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

By RAGTIMEWALTZER

Ingredients

• ✓ beef stock
• all-purpose flour
• salt
• black pepper
• chicken thigh
• vegetable oil
• potato
• carrot
• green cabbage
• irish stout beer
• brown sugar
• cornstarch
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Whisk flour, salt, and black pepper in a bowl. Press chicken thighs into seasoned flour to coat. Heat vegetable oil in a skillet over medium heat; fry coated chicken in the hot oil until golden brown, 5 to 8 minutes per side.
3. 3 Place potatoes, carrots, and cabbage into a large casserole dish and lay chicken thighs on top of vegetables. Stir beef stock, stout beer, and brown sugar in a bowl. Mix cornstarch and water in a separate small bowl; stir into beer mixture. Pour beer mixture over chicken and vegetables. Cover the casserole dish.
4. 4 Bake in the preheated oven for 1 hour and 15 minutes; uncover casserole and continue baking until chicken is cooked all the way through and sauce has thickened, 45 more minutes.

By CharlieB

Ingredients

• ✓ beef stock
• vegetable oil
• beef oxtail
• carrot
• celery
• onion
• garlic
• chili powder
• black pepper
• red wine
• all-purpose flour
• bay leaf
• mushroom

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.
3. 3 Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.
4. 4 Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.
5. 5 Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.

By fed1999

Ingredients

• ✓ beef stock
• beef rib
• potato
• carrot
• mushroom
• salt
• black pepper
• chive

Instructions

1. 1 Gather all ingredients.
2. 2 Place ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours.
3. 3 Remove ribs and allow to cool. Trim the meat from the ribs and cut into bite-sized pieces; refrigerate.
4. 4 Continue simmering broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
5. 5 Skim and discard congealed fat.
6. 6 Pour broth into a saucepan along with meat trimmings, beef stock, potato, carrots, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Sprinkle with chives to serve.

By Emily Tisdale

Ingredients

• ✓ beef stock
• pork chop
• root beer
• salt
• pepper
• brown sugar
• hot sauce
• worcestershire sauce
• salt

Instructions

1. 1 Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
2. 2 Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

By Ken from CA

Ingredients

• ✓ beef stock
• butter
• mushroom
• salt
• all-purpose flour
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a saucepan over medium heat until it foams. Stir in mushrooms and season with salt. Simmer until liquid evaporates, about 20 minutes.
3. 3 Stir in flour; cook and stir for 5 minutes. Add 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly.
4. 4 Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened, stirring often, about 30 minutes.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ beef stock
• vegetable oil
• beef tip
• olive oil
• butter
• onion
• garlic
• cooking wine
• soy sauce
• worcestershire sauce
• browning sauce
• water
• cornstarch
• water

Instructions

1. 1 Heat an electric skillet to 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C).
2. 2 Add vegetable oil to the skillet. Cook beef tips in hot oil until browned on all sides, about 5 minutes. Remove beef tips from the skillet.
3. 3 Heat olive oil and butter in the skillet over medium-high heat; sauté onion and garlic until softened, 5 to 10 minutes. Add beef tips, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to onion mixture.
4. 4 Cover the electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.
5. 5 Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a small bowl until smooth; stir into liquid mixture in the skillet and cook until thickened, about 5 minutes more.

By Ky Borgstadt