Best 10 Slowly Deviled Beef Recipes

DEVILED BEEF RECIPE SRI LANKA | EASY & TASTY BEEF FRY

Steps:

• Grind ginger and garlic to a smooth paste. Also, get ready with vinegar, red chili powder, turmeric powder, sugar, salt, and water.
• Cut the onions into medium-sized pieces and slice the banana peppers.
• Get ready with tomato sauce, red chili flakes, and lime.
• Rince the beef and cut it into large chunks. Add ginger-garlic paste, vinegar, turmeric powder, red chili powder, sugar, salt, and water. Mix them well.
• Cook covered under the high flame until all the water evaporates. In a halfway through open the lid and give a stir to avoid burning. Once done, let them cool down to room temperature.
• Now cut each beef chunks into thin slices.
• Heat the oil in a deep fry pan and fry the beef slices until they turn to brown color. Don't fry them for too long or you will lose the softness of the beef.
• Now heat the cooking oil in a wok and add fried beef, onions, and banana peppers together. Fry them under medium flame for two minutes. Then, add the red chili flakes. Stir and fry them for another two minutes under low flame.
• Finally, add the tomato sauce and mix under low flame for about a minute. Then switch off the flame and add lime juice. Taste and adjust salt if needed. Give one last good mix.
• This is how to make the best deviled beef recipe at home. Serve and enjoy this delicious Sri Lankan style deviled beef.

EASY CREAMY DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel. Cut the eggs in half, and place the yolks in a bowl. Reserve the whites.
• Mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top. Refrigerate until serving.

CLASSIC DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Slip out yolks and mash with fork.
• Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

SLOWLY DEVILED BEEF

Steps:

• Add all ingredients to a slow cooker; stir to mix.
• Cover and cook approximately 8-10 hours on LOW.
• Serve over cooked rice or noodles.

SLOWLY DEVILED BEEF

Steps:

• Place all ingredients in electric slow cooker; stir to mix ingredients. Cover and cook about 10 hours on Low, or 4½ to 5 hours on High. Do not peek or stir until near the end of cooking time. (Lifting the cooker lid will in crease time significantly.) Serve beef with hot cooked noodles or rice. Makes 6 servings. Note: This dish can also be cooked in a covered 2 quart casserole for 2 to 4½ hours in a 325℉ (160℃) oven.

SLOW COOKER DEVILED BEEF

Steps:

• Place all ingredients in crockpot. Stir to mix. Cover and cook about 10 hours on low or 4 1/2 to 5 hours on high. Dont peek or stir till near the end of cooking time. Serve beef with hot cooked noodles or rice. (This can also be cooked in a covered 2-quart casserole for 2 to 2 1/2 hours in a 325-degree oven.) Recipe By : MJSpence From: Gary Watson Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

DEVILED BEEF SHORT RIBS

Steps:

• Place short ribs in noncorrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later.
• Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer. While the oil is heating up, dredge short ribs in flour and shake off excess. Sear them for 5 minutes a side or until they are golden brown all over. Remove them to a plate. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced. Season to taste with salt and pepper. Return the short ribs to the casserole and cover. Braise over low heat for 1 hour and 45 minutes or until fork tender. Remove the short ribs from the sauce and place them on a large baking pan. Strain the sauce, through a sieve into a medium saucepan. Skim off the fat, season to taste with salt and pepper and keep warm, over low heat. Reheat ribs in sauce.
• Second time around: Preheat the broiler. Combine all the coating ingredients and spread them
• over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned. Serve immediately with sauce.

THE BEST DEVILED EGGS RECIPE

Steps:

• Peel shells off of the hard boiled eggs and slice in half (lengthwise).
• Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.
• Using a fork, mash the yolks into small pieces. Add the mayonnaise, salt and pepper to taste, mustard, and relish to the yolks and mix until well combined and creamy.
• Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.
• Lightly sprinkle with paprika (or salad supreme) and keep in the fridge until ready to serve.

DEVILLED BEEF

Steps:

• Cut chuck steak into 1 inches cubes.
• In a saucepan melt shortening, add the onions and meat and brown for 5 minutes, stirring frequently.
• Add the flour and mix well. Add the rest of the ingredients and bring to the boil, stirring constantly.
• Reduce the heat cover with a lid. Simmer very gently, stirring occasionally, for 2 - 2 1/2 hours or until the meat is tender.
• Season to taste. Turn into a warm casserole and serve immediately.
• It suggests to serve this with either plain boiled or creamed potatoes and buttered cabbage or spring greens.

THE PERFECT DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
• Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
• Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.