In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Fry steak until brown., Fry onion., Set aside., Cook potatoes and carrots for your size of meal., Save water in which vegetables are cooked., Put water from vegetables over meat and onion., Add remaining ingredients., Simmer until meat is tender., Add potatoes and carrots; simmer until vegetables are almost done., Add can of green beans., Simmer until all vegetables are done.
[A]: boneless round steak, onion, Worcestershire sauce, salt, pepper, catsup

[Q]: Preheat the oven to 350 degrees., Have an 8 or 9-inch pie plate at hand., Place the unbaked pie shell in the plate., Sprinkle the bottom of the pie shell evenly with chocolate chips., Whisk together the eggs, 1 cup of sugar and flour in a mixing bowl., Gradually mix in the butter, then add the nuts and vanilla extract., Carefully pour mixture over the chocolate chips, in a circular motion so it does not disturb the chips., Bake for 1 hour, until the filling is set., Serve slightly warm, with whipped cream, if desired.
[A]: unbaked pie shell, chocolate chips, eggs, sugar, flour, unsalted butter, walnuts, vanilla extract, cream

[Q]: Preheat oven to 475 degrees F., Place sunchokes in a pot of cold water, and heat until boiling. Cook for 4-6 minutes, until sunchokes are tender but not mushy. Drain and plunge into bowl of ice water to inhibit further cooking., While sunchokes are cooking on the stove, combine all other ingredients except butter, fennel frond, and parsley in a large bowl. Add cooled sunchokes, and combine well., Pour all ingredients into a large ceramic or glass baking dish (11x13 is good). Distribute dabs of butter on top. Roast for 25-30 minutes., After around 30 minutes, vegetables should be glistening and golden, and the bottom of the pan should be pooling with saffron-infused oil. Remove from oven and cover with foil, and roast another 15 minutes, or until shallots are well caramelized., To serve: Spoon all vegetables onto a platter or serving plate. Chop up 1 tablespoon of fennel fronds, and add to the saffron and lemon-infused oil left in the roasting pan, swirling to coat. Pour fennel frond-oil mixture over the vegetables. Garnish with fresh parsley, and serve.
[A]:
Fennel, artichokes, shallots, garlic, lemon, preserved lemons, olive oil, butter, combination, fresh parsley, saffron threads, salt, freshly ground black pepper