Product Details: Our instant beef bouillon powder adds a burst of savory richness to all kinds of
dishes, such as gravies, casseroles, soups, stews, sauces, marinades, rice dishes,
pasta dishes, and stir-fries. Dissolve in a liquid of your choice and inject into red meat to enhance its beefy flavor before smoking, roasting, or braising. It can be used to make a simple broth, as
strong as you like, or just stir it into your dish as a seasoning with no water
at all. Fine powder consistency; shelf-stable; no refrigeration required; great for
emergency food supplies, camping, RVing, boating, and hiking.
Broth Directions: Stir together 1 - 2 tsp. broth mix and 1 cup boiling water
This item ships for $5 along with anything else in the same order. Click here for offer details.
Our 20 Pound Bulk Case (320 ounces / 9.07 kg) is a special order item. Click here for order deadlines, ship times, and terms.
Ingredients: salt, autolyzed yeast, dextrose, monosodium glutamate, potato flour, lactose, caramel powder, soybean oil, celery, onion powder, garlic powder, corn starch, spices. Contains soy. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts: Click here for data per 1 teaspoon serving (3.5 grams). Click here for data per 100 grams.
Click here to view all available sizes.
Country of Origin: USA
Heat Level: 0/10 (Mild)
Volume: 1 cup ≈ 0.35 pounds / 1 pound ≈ approx. 2.86 cups
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight container out of direct light
We use this to make our: Chicago Steakhouse Popcorn Seasoning, Chicago Steakhouse Seasoning, Great Chicago Fire Steak Seasoning, Bloody Mary Mix, and Scary Mary Mix.
Recipe: Ranch Meatballs
Flavorful and easy stovetop meatballs to serve as an appetizer, over a bed of pasta, or on a sandwich with marinara sauce and cheese.
1 pound ground beef
1 packet (2 Tbls.) Buttermilk Ranch Dip Mix OR 1 packet (2 Tbls.) No Salt! Buttermilk Ranch Dip Mix
2 Tbls. olive oil OR butter
3/4 cup water
1 1/2 tsp. beef broth mix
~ Knead together beef and Ranch Dip Mix. Roll into 1" balls.
~ In a large skillet over medium heat, brown meatballs in oil on all sides.
~ Add water and beef broth mix to skillet, stir, cover, and simmer 10-15 minutes, or until meatballs are cooked through.
Recipe: Faux-Fire Grilled Salisbury Steak
1 lb. lean ground beef
1/3 cup dry bread crumbs
1 egg - beaten
1 Tbls. Gourmet Grilled Burger Seasoning
2 cups beef broth
1 lrg. onion - sliced thinly
8 oz. mushrooms - sliced thinly (optional)
3 Tbls. cold water mixed with 3 Tbls. cornstarch
~ Knead together beef, bread crumbs, egg, and Burger Seasoning with your hands just until blended. Do not over work. Shape mixture into 4 patties, about 1/2" thick.
~ In a large skillet over medium heat, brown the patties for approx. 5 minutes per side, until well browned.
~ Add broth, sliced onion, and mushrooms to skillet.
~ Heat to boiling, then reduce heat to low, cover, and simmer for 10 minutes.
~ Remove patties from skillet. Keep warm.
~ Bring contents of skillet to a boil over medium heat. Stir in cornstarch/water slurry. Simmer, stirring occasionally, until thickened slightly, about 2 minutes. Serve gravy over patties.