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Heat the oven to 375 degrees F. Heat a large French oven with olive oil on medium heat, for about 2 to 3 minutes. Pat the meat dry with a clean paper towel and season with salt and pepper.
For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes. In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix ...
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Beef Manhattan is a Midwestern American dish consisting of roast beef and gravy. [1] It is often served with mashed potatoes either on top of the steak or on the side. [ 1 ] A variation on this dish is Turkey Manhattan, which substitutes turkey for the roast beef.
The horseshoe is an open-faced sandwich originating in Springfield, Illinois, United States. [1] [2] [3] It consists of thick-sliced toasted bread (often Texas toast), a hamburger patty or other choice of meat, French fries, and cheese sauce. While hamburger has become the most common meat on a horseshoe, the original meat was ham. [4]
Sautéing of beef Stroganoff. Another recipe, this one from 1909, adds onions and tomato sauce, and serves it with crisp potato straws, which are considered the traditional side dish for beef Stroganoff in Russia. [8] [9] The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste ...
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A traditional beef on weck sandwich. The beef on weck is a sandwich found primarily in Western New York. [8] [9] [10] It is made with roast beef on a kummelweck roll topped with salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and topped with horseradish.