salt and pepper to taste
1/2 teaspoon paprika
1 teaspoon paprika cream
1 (2 pound) can beef broth
1 onion, chopped
1/2 cup water
1 tablespoon lemon juice
1 (8 ounce) can beef broth
3 tablespoons water
1 1/2 tablespoons soy sauce
1/2 teaspoon Worcestershire sauce
3 teaspoons rice vinegar
1/4 teaspoon black pepper
In a medium saucepan or Dutch oven, combine seafood, onions, salt and pepper and gently stir.
Heat oil in large skillet or frying pan over medium heat.
In a large pot or stockpot, combine salt, pepper, beef broth, onion and water; cook, stirring, until desired thickness is reached. Stir in lemon juice and beef bouillon granules (bourgeois wine) and heat through. Gradually stir in ketchup and vinegar to prevent sticking when cooking. Slide into the pan and continue to cook through. Heat beef broth through and pour over cream cheese mixture in pan or kabobs. Turn and coat thoroughly with water and sauce. Serve over prepared cornbread. Cut into fat-free beef steaks.