Type what you have

Ingredients

• ✓ beef
• chicken breast
• bacon
• cream of mushroom soup
• sour cream

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Line a 9x13 inch glass baking dish with dried beef. Wrap chicken breasts with bacon strips; place on top of dried beef.
3. 3 Combine cream of mushroom soup and sour cream in a bow; pour evenly over chicken.
4. 4 Bake in the preheated oven for 3 hours.

By lenoirlady

Ingredients

• ✓ beef
• butter
• all-purpose flour
• milk
• cayenne pepper
• bread

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.
3. 3 Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
4. 4 Stir in beef and cayenne; cook until warmed through.
5. 5 Serve over toast.

By Lisa

Ingredients

• ✓ beef
• brown sugar
• pigeon pea
• water
• brown rice
• coconut milk
• carrot
• parsley

Instructions

1. 1 Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in beef and cook until well browned.
2. 2 Add in peas, water, rice, coconut milk, and carrot, and bring to a simmer.
3. 3 Cover and cook until rice is done, about 25 minutes.
4. 4 Stir in parsley to garnish.

By TRINIREDLOCKS

Ingredients

• ✓ beef
• white sandwich bread
• bologna
• mayonnaise
• cheddar cheese
• tomato
• lettuce
• mustard

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place 1 bread slice in the air fryer basket and cook in the preheated air fryer for 1 minute. Transfer to a plate. Repeat with remaining bread slice.
3. 3 Remove casing from bologna, then use a knife to make 4 slits to prevent curling. Place in the air fryer basket and cook for 3 minutes. Flip bologna over and cook for 3 minutes more.
4. 4 Spread mayonnaise onto 1 bread slice. Layer with cheese, bologna, tomato, and lettuce. Spread mustard onto remaining bread slice and top sandwich.

By Soup Loving Nicole

Ingredients

• ✓ beef
• stewed tomato
• kidney bean
• pot roast seasoning mix
• water
• teriyaki sauce
• green bean
• white rice
• soy sauce
• green onion
• sesame seed
• orange zest

Instructions

1. 1 Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
2. 2 About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
3. 3 Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.

By Del Monte

Ingredients

• ✓ beef
• vegetable oil
• onion
• all-purpose flour
• marjoram
• thyme
• black pepper
• red wine
• beef broth
• mushroom

Instructions

1. 1 Heat oil in a large, heavy skillet over medium heat. Cook and stir onions in hot oil until tender, about 10 minutes. Transfer to a bowl.
2. 2 Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours. Add more wine and broth as needed, in a 2:1 ratio, to keep beef barely submerged throughout the cooking time.
3. 3 Stir onions and mushrooms into the skillet. Cook, stirring occasionally, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ beef
• vegetable oil
• all-purpose flour
• salt
• black pepper
• onion
• bay leaf
• tomato sauce
• potato
• carrot
• celery

Instructions

1. 1 Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.
2. 2 Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.
3. 3 Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.

By Martha Schrenk

Ingredients

• ✓ beef
• potato
• celery
• onion
• water
• beef base
• pea
• carrot
• parsley
• oregano
• basil

Instructions

1. 1 Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of vegetables. Bring to a boil over medium-high heat. Add beef and frozen peas and carrots.
2. 2 Reduce the heat and season with parsley, oregano, and basil. Cover and simmer until vegetables are tender, about 40 minutes.

By SHORECOOK

Ingredients

• ✓ beef
• veal
• pork
• green apple
• onion
• herb-seasoned stuffing mix
• celery
• egg
• milk
• water
• garlic powder
• salt
• black pepper
• cream of mushroom soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together meatloaf meat, apples, onion, stuffing mix, celery, eggs, milk, water, garlic powder, salt, and black pepper in a large bowl until evenly combined.
3. 3 Spread condensed soup into a 9x5-inch loaf pan. Spoon meat mixture into the loaf pan and use a spatula to gently flatten the top of loaf.
4. 4 Bake in the preheated oven until no longer pink in the center, about 1 hour and 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool in the pan for 5 to 10 minutes.
5. 5 Flip the pan upside-down onto a serving platter so condensed soup is on the top of loaf. Serve hot.

By Julie Brizzi

Ingredients

• ✓ beef
• butter
• shiitake mushroom
• salt
• rosemary
• all-purpose flour
• beef broth
• salt
• pepper
• heavy cream
• veal
• pork

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
3. 3 Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
4. 4 Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
5. 5 Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
6. 6 Remove from heat and stir in heavy cream.
7. 7 Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
8. 8 Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
9. 9 Remove pan from the oven and gently remove meatloaf to a serving platter.
10. 10 Skim off any extra fat from the surface of the sauce.
11. 11 Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ beef
• butter
• onion
• cream-style corn
• tomato
• white chicken chunk
• pork
• barbecue sauce
• barbecue sauce
• worcestershire sauce
• black pepper
• salt
• hot sauce

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Saute onion in melted butter until tender, 5 to 7 minutes.
2. 2 Stir sauteed onion, cream-style corn, crushed tomatoes, white chicken chunks, pork in barbeque sauce, beef in barbeque sauce, Worcestershire sauce, black pepper, salt, and hot sauce together in a slow cooker crock.
3. 3 Cook on High until hot, at least 30 minutes.

By charles harmon

Ingredients

• ✓ beef
• butter
• green bell pepper
• onion
• carrot
• mushroom
• garlic powder
• italian seasoning
• salt
• pepper
• potato
• water
• beef bouillon

Instructions

1. 1 In a large, deep skillet over medium heat, cook bell pepper, onion, carrots and mushrooms in butter, until onion is translucent. Stir in garlic powder, Italian seasoning, salt, pepper and beef. Cover and cook over low heat until vegetables are softened and meat is browned, stirring frequently.
2. 2 Meanwhile, place potatoes in a 2-quart saucepan and cover with water. Bring to a boil and cook until tender, 15 minutes. Drain and stir potatoes into vegetable mixture.
3. 3 Pour 1 1/2 quarts water into the 2-quart saucepan and dissolve the bouillon in the water. Bring to a boil, then remove from heat.
4. 4 In a large mixing bowl or stock pot, carefully combine broth and vegetable mixture until well combined. Serve hot.

By Mike

Ingredients

• ✓ beef
• vegetable oil
• garlic
• red wine
• celery
• onion
• water
• tomato paste
• salt
• white sugar
• bay leaf
• black pepper
• carrot
• potato
• cornstarch
• water

Instructions

1. 1 Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes.
2. 2 Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour.
3. 3 Place carrots into stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes.
4. 4 Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.

By Laurie Sueko Lau

Ingredients

• ✓ beef
• butter
• onion
• garlic
• carrot
• celery
• beef broth
• red wine
• tomato juice
• salt
• black pepper
• margarine
• egg
• all-purpose flour
• salt

Instructions

1. 1 In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
2. 2 In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

By Bob Cody

Ingredients

• ✓ beef
• canola oil
• white vinegar
• lemon juice
• garlic
• basil
• oregano
• thyme
• parsley
• onion powder
• bay leaf
• kosher salt
• black pepper
• wooden skewer
• water
• french bread

Instructions

1. 1 In a large resealable bag, combine canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place beef cubes into marinade, seal the bag, and shake to coat beef. Marinate in the refrigerator overnight, or for up to 3 days.
2. 2 Preheat an outdoor grill for medium heat. Thread beef cubes onto 8 skewers, dividing evenly. Discard marinade.
3. 3 Cook beef skewers on the grill for 15 to 20 minutes, or until cooked to your liking. To serve, place a whole skewer of beef on a slice of French bread. Hold onto beef using bread, and pull the skewer out.

By julie a

Ingredients

• ✓ beef
• masa harina
• oregano
• salt
• parsley
• paprika
• tomato paste
• water
• tomato sauce
• cumin
• garlic
• cayenne pepper
• chili powder
• pork
• venison
• red onion
• bacon fat

Instructions

1. 1 Heat bacon fat in a 5-quart Dutch oven over medium heat. Add onion; cook until tender, about 5 minutes. Add venison; cook until well browned, about 10 minutes.
2. 2 Meanwhile, cook pork in a separate skillet over medium heat until browned, 10 to 15 minutes; transfer to Dutch oven. Cook beef in the same skillet over medium heat until browned, 7 to 10 minutes; transfer to Dutch oven.
3. 3 Stir chili powder, cayenne pepper, garlic, and cumin into meat mixture; cook over medium heat until flavors have combined, stirring occasionally, about 30 minutes.
4. 4 Stir tomato sauce, water, tomato paste, paprika, parsley, salt, and oregano into meat mixture. Bring to a boil. Reduce heat to a simmer; cook for about 1 hour. Stir occasionally and add water as needed.
5. 5 Stir masa harina into chili; cook until thickened, at least 30 minutes. Add more water as needed.

By Danno

Ingredients

• ✓ beef
• vegetable oil
• onion
• celery
• carrot
• garlic
• beef stock
• barley
• bay leaf
• thyme
• red wine
• potato
• browning sauce
• cabbage
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
2. 2 Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

By Barb

Ingredients

• ✓ beef
• ketchup
• barbecue sauce
• hamburger bun
• onion

Instructions

1. 1 Heat meat in a skillet over medium heat. Stir in the ketchup and barbecue sauce. Heat stirring constantly until the sauces and meat are sticky.
2. 2 Serve meat on hamburger buns with sliced onion.

By Aleya

Ingredients

• ✓ beef
• chicken breast
• bacon
• sour cream
• cream of chicken soup

Instructions

1. 1 Shred beef, and spread into the bottom of a greased 8 inch square baking dish.
2. 2 Wrap each chicken breast with 1 strip of bacon, and lay on top of beef.
3. 3 Mix together undiluted soup and sour cream. Pour over chicken.
4. 4 Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

By LEAGLE

Ingredients

• ✓ beef
• margarine
• all-purpose flour
• milk
• processed cheese food
• egg noodle
• cream of mushroom soup
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Drain and transfer to a greased 9x13 inch baking dish.
3. 3 Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup, and then the dried beef. Stir into the noodles in the casserole dish, and top with crushed potato chips.
4. 4 Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling, and top is toasted.

By SEXPANTHER

Ingredients

• ✓ beef
• russet potato
• butter
• sour cream
• colby-jack cheese
• granulated garlic
• kosher salt
• black pepper
• barbecue sauce
• bacon
• green onion

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Scrub Idaho Russet Potatoes until clean and dry them. Place on a baking sheet and bake for 1 hour, or until potatoes are cooked through. Remove from oven and place on a wire rack to cool slightly. Lower oven temperature to 375 degrees F.
3. 3 Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape the insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
4. 4 Spoon filling into potato shells and place on a baking sheet. Toss cooked ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon, and green onions.
5. 5 Bake for 20 to 25 minutes, or until potatoes are heated through and cheese is melted. Serve immediately.

By Idaho Potatoes

Ingredients

• ✓ beef
• grapeseed oil
• artichoke heart
• onion
• garlic
• beef broth
• tomato sauce
• tomato
• kalamata olive
• oregano
• parsley
• basil
• cumin
• bay leaf

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Cook beef in hot oil until browned, about 2 minutes per side. Transfer beef to a slow cooker.
2. 2 Add artichoke hearts, onion, and garlic to the slow cooker. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, and bay leaf.
3. 3 Cook on Low until beef is tender, about 7 hours.

By JennaBee

Ingredients

• ✓ beef
• pie crust
• margarine
• onion
• potato
• all-purpose flour
• oregano
• garlic powder
• black pepper
• beef broth
• carrot
• green pea

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
2. 2 Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
3. 3 Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

By Dan Poplawski

Ingredients

• ✓ beef
• corn
• tomato
• sweet potato
• zucchini
• pear
• onion
• red bell pepper
• chicken bouillon granules
• olive oil
• garlic
• oregano
• parsley
• paprika
• cumin
• bay leaf
• empanada wrapper
• oil

Instructions

1. 1 Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
2. 2 Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
3. 3 Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.

By SunnyDaysNora

Ingredients

• ✓ beef
• bacon
• olive oil
• all-purpose flour
• beef stock
• burgundy wine
• carrot
• potato
• mushroom
• garlic
• onion
• marjoram
• thyme
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
2. 2 Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
3. 3 Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
4. 4 Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.

By Jennifer

Ingredients

• ✓ beef
• all-purpose flour
• garlic salt
• black pepper
• olive oil
• onion
• beef broth
• red wine
• worcestershire sauce
• potato
• carrot
• celery
• garlic
• bay leaf
• beef stew seasoning mix
• paprika

Instructions

1. 1 Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
2. 2 Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
3. 3 Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
4. 4 Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
5. 5 Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

By Bobbee Valentine

Ingredients

• ✓ beef
• soy sauce
• sweet cooking wine
• garlic powder
• black pepper
• ginger
• vegetable oil
• mirin

Instructions

1. 1 Combine soy sauce, mirin, garlic powder, black pepper, and ground ginger together in a bowl. Add sliced beef and mix well. Leave to marinate at least 1 hour.
2. 2 Heat oil in a frying pan over medium-high heat. Fry beef slices, about 10 minutes, and place on a serving dish.
3. 3 Pour leftover marinade into the same frying pan over low heat. Add mirin and simmer until sauce is slightly thickened, 1 to 2 minutes. Pour sauce over beef and serve.

By terryhongzs

Ingredients

• ✓ beef
• soy sauce
• white sugar
• sesame oil
• garlic
• black pepper
• sesame seed
• green onion

Instructions

1. 1 Whisk 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper together in a large bowl; stir in beef. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes and preferably overnight.
2. 2 Combine remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper in a small bowl to make a second batch of marinade.
3. 3 Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
4. 4 Place marinated beef, second batch of marinade, toasted sesame seeds, and green onion in a slow cooker. Cook on Low until beef is tender and flavors are combined, 6 to 8 hours.

By brujah42

Ingredients

• ✓ beef
• red onion
• vegetable oil
• garlic
• tomato
• water
• berbere seasoning
• clarified butter
• salt
• injera

Instructions

1. 1 Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes.
2. 2 Stir 1/2 cup water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt.
3. 3 Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.

By Rebka

Ingredients

• ✓ beef
• water
• soy sauce
• white sugar
• sake
• firm tofu
• chinese cabbage
• yam noodle
• shiitake mushroom
• enoki mushroom
• green onion
• vegetable oil
• egg

Instructions

1. 1 Combine water, soy sauce, sugar, and sake in a bowl; set broth aside on the table.
2. 2 Arrange beef, tofu, cabbage, yam noodles, shiitake mushrooms, enoki mushroom, and green onion on separate plates on the table.
3. 3 Heat oil in an electric skillet or a large skillet set over a hot plate on the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushroom, and green onion; simmer until softened, about 5 minutes.
4. 4 Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
5. 5 Crack eggs into separate small bowls; beat lightly. Serve sukiyaki with eggs for dipping.

By Brenda Sawyer Adamson