Beef Rendang

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 10 shallots
• 2 garlic cloves
• 1 1/2 cm ginger
• 5 red chilies (to taste)
• 2 candle nuts, kemiri
• 1 kg beef, trimmed of fat and cut into 3cm cubes
• 1 (250 ml) can coconut milk
• 1 turmeric, leaf (if available)
• 2 kaffir lime leaves (if available)
• 1 stalk lemongrass, crushed
• 2 cm galangal
• 3 tablespoons cooking oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

Recipe

• 1 grind the first five ingredients together (shallots to candle nuts) until they form a paste.
• 2 fry the spice paste with cooking oil in a large pan. add the turmeric leaf, lime leaves, lemon grass, and galangal into the pan.
• 3 add the beef and fry until it begins to brown. add the coconut milk, stirring gently. add in the salt and sugar.
• 4 cook over low heat for about 2 hours, stirring from time to time until the meat is very tender, the sauce has evaporated and the color has turned to a rich deep brown.

Beef Rendang

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 1/2 kg beef chuck steaks
• 1 stem fresh lemongrass, chopped
• 2 small fresh red chilies, chopped
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tablespoon chopped fresh ginger
• 1 tablespoon vegetable oil
• 1 medium onion, thickly sliced,extra
• 3 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 cinnamon stick
• 8 fresh curry leaves
• 2 teaspoons brown sugar
• 1 (425 ml) can coconut cream
• 1 tablespoon lemon juice

Recipe

• 1 cut beef into 3cm pieces.
• 2 process lemongrass, chillies, onion, garlic and ginger until smooth.
• 3 heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.
• 4 add lemongrass mixture, cook, stirring until fragrant.
• 5 stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.
• 6 remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.
• 7 discard cinnamon, stick in juice.

Beef Rendang

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 lbs steak, cut into 3 cm pieces
• 1 onion, finely chopped
• 1 (2 ounce) packet rendang curry paste
• 1 (400 ml) can coconut milk
• 1/2 cup desiccated coconut
• 2 tablespoons soy sauce (ketcap manis suggested)

Recipe

• 1 heat 2 teaspoons the oil in a deep non-stick pan over high heat.
• 2 add a quarter of the steak and cook for 3 minutes or until browned.
• 3 remove to a plate and repeat this 3 times with the remaining steak and oil.
• 4 add the onion to the pan and cook for 2 minutes or until just tender.
• 5 add the curry paste and cook for 1 minute or until fragrant.
• 6 stir in the coconut milk and return the meat to the pan.
• 7 bring to the boil, then reduce the heat to medium-low and cook uncovered for 1 1/4 hours or until tender.
• 8 add the coconut and ketcap manis and cook, stirring for a further 15 minutes or until the liquid has evaporated.
• 9 serve with rice.

Beef Roast In Gravy

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 4 1/2 lbs rolled boneless beef roast or 4 1/2 lbs sirloin tip roast or 4 1/2 lbs rump roast or 4 1/2 lbs chuck roast
• 1 (1 1/4 ounce) envelope dry onion soup mix
• 1 (10 ounce) can condensed cream of mushroom soup

Recipe

• 1 place roast beef on foil in small roaster.
• 2 stir onion soup mix into cream of mushroom soup in bowl; spoon over meat.
• 3 fold foil over top.
• 4 cover with roaster lid.
• 5 cook in 300°f oven for 4 to 4 1/2 hours depending on the degree of doneness you want.
• 6 serves 8 to 10.
• 7 company’s coming.

Beef Roast And Onion Gravy

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 3 lbs beef eye round
• 2 (10 1/2 ounce) cans french onion soup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/3 cup all-purpose flour

Recipe

• 1 preheat oven to 350.
• 2 place roast in roasting pan.
• 3 mix 3/4 cup soup, garlic and pepper. pour over roast.
• 4 bake for 1 hour (or until meat thermometer reads 155 degrees f), basting occasionally.
• 5 remove beef. mix remaining soup and flour, then stir into roasting pan. cook and stir until mixture boils and thickens.
• 6 serve with beef.

Beef Ribs With Cabernet Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 teaspoons dried marjoram
• 2 teaspoons paprika
• 1 teaspoon granulated garlic
• 1 teaspoon light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 2 beef baby back rib racks, about 5 pounds
• 1 1/2 cups barbecue sauce
• 1 cup cabernet sauvignon wine
• kosher salt
• fresh ground black pepper

Recipe

• 1 make the rub: in a bowl, combine the rub ingredients.
• 2 trim the ribs of any excess fat; press the rub into the meat, cover with plastic wrap, and refrigerate 8-12 hours.
• 3 let ribs stand at room temperature for 20-30 minutes before grilling.
• 4 sear over direct medium heat until evenly browned, about 10 minutes, turning once halfway through searing time.
• 5 transfer to a heavy-gauge aluminum pan large enough to hold the ribs in one layer; if necessary, cut ribs into smaller sections.
• 6 make the sauce: in a saucepan, whisk together the sauce ingredients; bring to a boil over high heat.
• 7 pour the sauce over the ribs and tightly cover with aluminum foil.
• 8 grill the ribs over indirect medium heat until very tender, 1 ½ to 2 hours, turning once halfway through grilling time.
• 9 remove the ribs from the pan and cut into one-or two-rib pieces.
• 10 skim off any fat from the sauce and season with salt and pepper; serve the ribs hot with the sauce on the side.

Beef Ribs With Roasted Peppers (roumanian Style)

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 lbs beef ribs
• 1/2 cup vegetable oil
• 2 tablespoons unsalted butter
• 1 medium onion, sliced
• 3 -4 garlic cloves, crushed, and finely chopped
• 1 portabella mushroom, sliced, stem removed
• 5 -6 carrots, peeled and sliced
• 3 stalks celery, sliced
• 1 (28 ounce) can diced plum tomatoes, salt free
• 1 1/2 cups dry red wine
• 1 cup sour cream
• 3 fresh green bell peppers, roasted
• 3 fresh sweet red peppers, roasted
• 1/2 teaspoon cayenne pepper, powdered
• 1/2 bunch fresh cilantro, roughly chopped
• 2 -3 sprigs fresh dill, roughly chopped
• 2 -3 fresh bay leaves or 3 dried bay leaves
• 3/4 cup flour
• salt and black pepper
• water

Recipe

• 1 preheat oven to 400°f.
• 2 place fresh green and red peppers on a flat pan and roast until skins are well baked and bubbling.
• 3 watch carefully, turn frequently, and do not allow the flesh to burn.
• 4 remove from oven.
• 5 remove skin carefully, and discard.
• 6 make one slice in roasted peppers for easy removal of seeds.
• 7 remove seeds, stem, and discard.
• 8 slice all peppers in strips, lengthwise and set aside.
• 9 reduce oven temperature to 350°f.
• 10 in a large skillet, on stove top, heat vegetable oil and butter.
• 11 brown sliced onion and crushed garlic (do not allow to caramelize), remove from pan and set aside.
• 12 brown sliced mushrooms, remove from pan and set aside.
• 13 blend together, 1/2 cup flour and the cayenne pepper.
• 14 reserve balance of flour for later use.
• 15 coat the beef ribs well in the flour-blend.
• 16 brown beef ribs in skillet, add enough water to cover beef ribs.
• 17 allow to come to a rapid boil and cook for about 5 minutes.
• 18 to a roasting pan large enough to hold all ingredients, transfer beef ribs, with their cooking juices, scraping off the browned beef bits from the bottom of the pan.
• 19 add the onion, mushroom, carrots, celery, tomatoes, and red wine.
• 20 mix in cilantro, bay leaf, dill, salt, black pepper.
• 21 add enough water to cover the ingredients.
• 22 cover roasting pan and cook for about one hour.
• 23 after one hour, discard bay leaves.
• 24 leave the roaster, uncovered, in your oven while you prepare the sauce.
• 25 to prepare the sauce: remove about half the cooking juices from the roaster and transfer to a pot on your stove-top.
• 26 over a medium heat, bring these cooking juices to a boil.
• 27 in a medium heat-proof mixing bowl, make a roux by whisking together half the sour cream and the rest of the flour, ensuring there are no flour lumps.
• 28 add the rest of the sour cream and blend well.
• 29 while stirring continuously, slowly add the boiling juices to the sour cream until all of the juices have have been combined.
• 30 slowly add the sour cream mixture to the contents in the roasting pan while stirring to blend with juices in the roaster.
• 31 reduce oven temperature to 250°f, to keep food hot.
• 32 return roaster to oven to keep warm while you finish preparing other accompaniments.
• 33 do not replace cover on roasting pan.
• 34 serve hot with rice, or mamaliga.

Badenian Sour Liver (badisches Saures Leberle)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 14 ounces beef liver
• 3 ounces butter
• 2 medium onions
• 1/2 cup wine
• 1 tablespoon lemon juice
• 1/2 cup low-fat whipping cream
• 1/2 teaspoon sugar
• salt, to taste
• pepper, to taste
• flour, for dusting

Recipe

• 1 slice the liver into 1/2 x 2'' slices.
• 2 finely slice onions.
• 3 dredge liver slices in flour and heat butter in a large skillet.
• 4 when the butter is hot, put in liver and onions and stir fry quickly until lightly browned. add salt and pepper to taste.
• 5 add wine, scrape anything that sticks from the bottom of the skillet. bring wine to a slow boil, then add cream.
• 6 add sugar and lemon juice, heat through and serve with spaetzle.

Beef Pot Roast In Sour Cream (oksesteg I Surfløde)

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 5 lbs rump roast, trimmed
• 2 teaspoons salt
• pepper (to taste)
• 3 tablespoons butter
• 1 large onion (sliced)
• 1/2 cup water
• 1 cup sour cream
• 3/4 cup dry red wine
• 2 tablespoons flour

Recipe

• 1 rub the roast well with salt and pepper. brown it on both sides in the butter. place the onion slices on top of the roast. add the water, sour cream and wine.
• 2 cover the pan and cook slowly either on top of the stove or in the oven for 3 hours or until tender, adding a little more wine if necessary.
• 3 place the roast on a hot platter while you blend the flour into the liquid in the pan to make the gravy.

Beef Roast With Tomato Madeira Sauce

Beef Prosciutto With Chipotle Cream Cheese

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 3 ounces cream cheese
• 1 ounce dried chipotle pepper, finely chopped
• 1/2 ounce honey
• 1 bunch chives, diced small
• 7 ounces salt-cured beef prosciutto, sliced thin

Recipe

• 1 mix cheese, chipotle, honey and chives until smooth.
• 2 roll a half-ounce of the filling in each slice of the beef tenderloin prosciutto.
• 3 to serve, cut each piece in half and place pieces on a platter.

Beef Roast With Herb Shallot Sauce

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 -6 lbs beef rib eye roast, small end
• 2 tablespoons chopped fresh thyme
• 2 teaspoons chopped fresh thyme
• 2 tablespoons garlic pepper seasoning
• 2 tablespoons minced shallots
• 1 cup dry red wine
• 2 teaspoons country dijon-style mustard
• 1 tablespoon softened butter

Recipe

• 1 heat oven to 350°f
• 2 combine 2 tbsp thyme and garlic pepper seasoing; press onto beef roast.
• 3 place roast, fat side up, on rack in shallow roasting pan. insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. do not add water or cover.
• 4 roast in oven 1-3/4 to 2 hour for medium rare; 2 to 2-1/2 hours for medium.
• 5 remove roast when thermometer registers 135°f for medium rare; 150°f for medium. let stand 15 minutes (temperature will rise to 145°f for medium rare; 160°f for medium).
• 6 skim fat from drippings.
• 7 combine drippings, shallot and 2 tsp thyme in medium saucepan.
• 8 cook and stir over medium heat 2 to 3 minutes for until shallot is crisp tender.
• 9 add wine and mustard; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup.
• 10 stir in butter; season with salt and pepper.
• 11 carve roast; season with salt. serve with sauce.

Beef Ranch Zucchini Gnocchi

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• olive oil, divided
• 1 (16 ounce) package shelf-stable gnocchi
• 1/4 teaspoon fresh ground black pepper
• 2 small zucchini, cut crosswise into thirds, then lengthwise into thin slices
• 1 small red onion, thinly sliced
• 3 tablespoons thinly sliced sun-dried tomatoes (oil-packed)
• 2 teaspoons minced garlic
• 1/8-1/4 teaspoon crushed red pepper flakes
• 1/4 cup fresh basil, coarsely chopped
• 1 ounce ricotta salata or 1 ounce feta cheese, crumbled
• 4 teaspoons chopped toasted walnuts or 4 teaspoons pine nuts

Recipe

• 1 cut beef steaks lengthwise in half, then crosswise into 1/4-inch thick strips. set aside.
• 2 heat 1 tablespoon oil in large nonstick skillet over medium-high heat. add gnocchi; cook 4 to 8 minutes, stirring frequently to brown evenly. remove from skillet; keep warm.
• 3 heat 1 teaspoon oil in same skillet over medium-high heat until hot. add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. remove from skillet. repeat with 1 teaspoon oil and remaining beef. season with black pepper and salt, as desired; keep warm.
• 4 heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot. add zucchini, onion, sun-dried tomatoes, garlic and red pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. stir in gnocchi, beef and basil; cook and stir about 1 minute to heat through. season with salt and black pepper, as desired.
• 5 divide beef mixture evenly among 4 individual bowls. sprinkle each with cheese and walnuts before serving.

15-minute Nachos Sumpreme

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 (1 1/8 ounce) package taco seasoning mix
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 1/2 cups water
• 1 1/2 cups uncooked instant rice
• pace thick & chunky salsa
• shredded cheddar cheese
• shredded lettuce
• tortilla chips

Recipe

• 1 cook beef and taco seasoning in skillet until browned. pour off fat.
• 2 add soup, water and rice. heat to a boil. cover and cook over low heat 5 minutes or until done.
• 3 top with salsa, cheese and lettuce. serve with tortilla chips for dipping.

Beef Pot Roast With Root Vegetables

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 6 -8 lbs roastbeef blade roast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 onions, chopped
• 2 garlic cloves, finely chopped
• 4 cups beef broth
• 2 tablespoons balsamic vinegar
• 2 onions, cut in chunks
• 8 carrots
• 8 yukon gold potatoes
• 2 tablespoons chopped fresh parsley

Recipe

• 1 pat roast dry; season with salt and pepper.
• 2 heat oil in dutch oven on medium-high heat. add roast; brown well on all sides, 10 to 15 minutes.
• 3 remove roast from pan and place in roasting pan.
• 4 discard all but 2 tsp oil from pan.
• 5 add first batch of chopped onions and garlic. cook until tender, about 4 minutes.
• 6 add 2 cups broth and vinegar; bring to boil and deglaze pan. add to roast pan. cover tightly; cook in preheated 350ºf oven for 3 hours.
• 7 arrange remaining onions, carrots, potatoes and remaining beef broth around roast. cover and continue to cook for 2 hours or until vegetables and beef are tender.
• 8 remove beef and vegetables to serving platter; keep warm.
• 9 skim any fat from juices; simmer on top of stove, uncovered, until concentrated and flavourful; stir in parsley.
• 10 slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.

Beef Rissoles (croquetas)

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb leftover lean cold roast beef
• 12 ounces breadcrumbs
• 1 -2 egg
• savoury herbs, chopped
• 1/2 teaspoon grated lemon peel
• salt and pepper, to taste
• parsley, to garnish

Recipe

• 1 mince the beef very finely, mix with the breadcrumbs, herbs, lemon peel and seasonings.
• 2 make all into a thick paste with 1 or 2 eggs.
• 3 divide into balls or cones
• 4 fry to a rich brown colour in butter/evoo mix.
• 5 garnish the dish with fried parsley and serve with some good brown gravy in a tureen.
• 6 instead of garnishing with fried parsley, gravy may be poured in the dish, round the rissoles.
• 7 seasonable at any time.

Beef Roast!

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 5 lbs beef roast
• 2 large carrots
• 3 small potatoes
• 1 cup celery
• garlic powder
• pepper

Recipe

• 1 1 put roast in a shallow baking pan.
• 2 2 chop the veggies.
• 3 3 put all the veggies in the pan around the roast.
• 4 4 sprinkle garlic powder & pepper over the roast lightly.
• 5 5 fill the pan with water enough to cover all the veggies.
• 6 6 bake for 3 hours at 400 degrees.

Beef Ragout With Roasted Winter Vegetables

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups parsnips (large)
• 1/2 sweet potato (large)
• 2 carrots (large)
• 1 onion (medium)
• 1 tablespoon olive oil
• 1 1/2 lbs beef sirloin (cut in 1 inch cubes)
• 3 bay leaves
• 1/2 teaspoon thyme leaves
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup apple juice (or red wine)
• 3 cups mashed potatoes

Recipe

• 1 cut up all root vegetables to 1/2 inch pieces.
• 2 preheat oven to 425°f toss vegetables and onion with 1 tbsp olive oil. place vegetables on baking sheet; roast for 20 minutes or until golden.
• 3 saute beef in large dutch oven in remaining olive oil over medium high heat until brown. add in roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and juice. simmer 5 to 10 minutes on low until sauce is slightly thick.
• 4 serve over mashed potatoes.

Beef Puff Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 medium onion, chopped
• 1/2 teaspoon dried thyme, crushed
• 1 egg, beaten
• 1/4 cup milk
• 3/4 cup soft breadcrumbs (equvalent of 1 slice of bread, just throw it in the blender to make crumbs)
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 eggs
• 3 tablespoons milk
• 6 ounces cream cheese, cut up
• 4 ounces cheddar cheese, cubed

Recipe

• 1 preheat oven to 375; spray an 8" round baking dish with non-stick spray.
• 2 in a large skillet, cook the ground beef, onion& thyme on a medium heat until the meat is browned& the onion is tender; drain off fat.
• 3 stir together 1 egg and 1/4 cup milk; add bread crumbs, worcestershire sauce, salt& pepper.
• 4 mix well, add the meat mixture, and mix well again.
• 5 press the meat mixture into the bottom of the prepared pan.
• 6 in a blender, combine the 3 eggs and 3 tbs. of milk; cover and blend until smooth.
• 7 with the blender still running, add the cream cheese and cheddar cheese cubes through the opening in the lid; blend until nearly smooth.
• 8 pour the cheese mixture over the meat.
• 9 bake at 375 for 30-35 minutes or until the mixture is puffy and set.
• 10 the puff will remain creamy in the center.
• 11 serve immediately.

Beef Prime Rib Au Jus

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 8 lbs prime rib roast (hotel style)
• 1 teaspoon peppercorn, freshly ground
• 1/2 teaspoon salt
• 2 (10 ounce) cans beef consomme, cold

Recipe

• 1 anytime between 9:00am and 12 noon, salt and pepper meat. preheat oven to 350*. roast meat uncovered for 1 1/2 hours.
• 2 turn oven off. do not open oven door.
• 3 very important for good results!
• 4 i always sealed the oven door with tape to make sure the boys did not accidentally open it.
• 5 an hour before serving, turn oven to 350* and roast meat 45 minutes more.
• 6 remove from oven and let rest on counter top for 20 minutes before carving.
• 7 bring pan juices to a boil, add consommé and heat.
• 8 jus can be thickened it a bit with veloutine*.
• 9 tips:serve with deep brown potatoes and a vegetable of your choice. extra â€?jusâ€? and horseradish as accompaniments make the meal sublime.
• 10 for a 10 pound roast, increase second cooking period to 1 hour.
• 11 *veloutine is an instant thickener made by knorr.

Beef Rolled Rib Roast Au Jus

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 4 lbs beef rib eye roast
• 1/2-1 teaspoon salt (optional)
• 1/2 teaspoon pepper (optional)
• seasoning, of your choice

Recipe

• 1 place meat, fat side up, on a rack in a shallow roasting pan.
• 2 season roast with salt, pepper and other spices, if desired.
• 3 insert a meat thermometer into the thickest portion of the meat.
• 4 do not add water or other liquid; do not cover.
• 5 roast in a 350 degree f oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree f; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree f.
• 6 remove the roast from the oven; cover with foil and let it stand 15 minutes.
• 7 the meat's temperature will rise 5 degrees during the time it stands.
• 8 serve with beef au jus, if desired.
• 9 beef au jus: after removing meat from the oven, spoon drippings from pan; skim fat.
• 10 add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom.
• 11 stir in pan drippings.
• 12 cook and stir until bubbly.
• 13 for a richer flavor, stir in 2 teaspoons instant beef bouillon granules.
• 14 season to taste.

Beef Roast

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 (4 lb) boneless beef chuck roast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons parsley
• 1 teaspoon celery seed
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 3 cups water
• 2 onions, wedged
• 3 carrots, sliced
• 6 potatoes, cut in 4 ths

Recipe

• 1 place roast in large roaster pan.
• 2 combine next 6 ingredients; sprinkle over roast.
• 3 place onions around roast.
• 4 pour water in pan.
• 5 bake tightly covered, at 350* for about 3-1/2 hours until roast is almost tender.
• 6 add more water if needed.
• 7 add carrots and potatoes; bake for 1-1/2 hour more, until vegetables are tender.
• 8 baste roast and vegetables with juices.
• 9 thicken with flour and water mix if desired.

Beef Roast

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• 4 ounces smoked ham, chopped fine
• 4 ounces bacon, chopped fine
• 8 ounces onions, minced
• 1 ounce capers, minced
• 1 garlic clove, minced
• 2 ounces green olives, coarse chop
• 1 tablespoon green chili pepper, coarse chop
• 3 lbs beef eye round
• salt and black pepper
• 2 ounces bacon drippings
• 8 ounces stock
• 4 ounces tomato sauce
• 1 tablespoon vinegar

Recipe

• 1 preheat oven to 350°f.
• 2 mix the first 7 ingredients to make a stuffing.
• 3 make an incision 1 1/2 to 2 inches deep along the length of the roast.
• 4 stuff the stuffing into the incision.
• 5 salt and pepper the roast.
• 6 brown the roast on all sides in bacon fat in a large heavy casserole.
• 7 add all the rest of the ingredients and cook in the oven for 2 1/2 hours or until the meat is very tender.
• 8 check once or twice to make sure that the liquid is not boiling away.
• 9 add water or unsalted stock as necessary.

Beef Pozole

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs stew meat, cut in 1/2-inch pieces
• 4 cups water
• 1/2 cup onion, chopped
• 1 1/2 teaspoons salt
• 2 (15 ounce) cans hominy, drained
• 1 (10 ounce) can tomatoes and green chilies
• 1/2 cup water, cold
• 1/2 cup flour, all-purpose
• cabbage, shredded for topping
• green onion, sliced for topping
• radish, sliced for toping

Recipe

• 1 in 3-quart saucepan combine beef, 4 cups water, onion and salt. cover; simmer 1-1/2 hours.
• 2 add hominy and undrained tomatoes with chilies. cover; simmer 30 minutes more.
• 3 blend the ½ cup water into flour; add to beef mixture. cook and stir until thickened and bubbly.
• 4 serve in bowls; top with cabbage, onion, and radishes.

Beef Ragu With Fettuccine

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 750 g beef gravy (gravy or casserole cut into 3cm pieces)
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 4 garlic cloves, crushed
• 1 1/2 cups red wine
• 800 g diced tomatoes
• 2 cups beef stock
• 2 bay leaves
• 500 g dried fettuccine pasta
• 20 g butter
• 2 tablespoons chopped parsley

Recipe

• 1 heat oil in a heavy-based saucepan. brown beef in batches over high heat and remove from pan. reduce heat, add carrots, celery, onion and garlic. cook for 5 minutes.
• 2 add wine, bring to boil and scrape base of pan to loosen sediment. cook until wine has almost evaporated, return beef to pan with tomatoes, stock and bay leaves. season to taste. cover and cook over low heat for about 1 1/2 hours or until beef is tender.
• 3 when ready to serve, bring a large pan of salted water to the boil. add fettuccine and cook according to packet instructions. drain and return to pan with butter and parsley. toss until butter has melted. divide between serving plates and spoon over sauce.

Beef Ramen Stir Fry

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb beef, cut into strips
• 1/2 cup red bell pepper, cut into strips
• 1/2 cup green bell pepper, cut into strips
• 2 (3 ounce) packages ramen noodles (1 beef, 1 oriental flavor)
• 1/2 cup snow peas
• 1/2 cup broccoli
• 1 tablespoon teriyaki sauce
• 1 tablespoon vegetable oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder

Recipe

• 1 fill a large saucepan 2/3 full of water.
• 2 bring to a boil.
• 3 when water boils, add ramen noodles and cook 3 minutes.
• 4 drain.
• 5 meanwhile, in a wok or large frying pan, heat oil on high heat.
• 6 add beef, vegetables, teriyaki sauce, garlic, ginger, and seasoning packets from ramen noodles.
• 7 stir fry until beef is cooked through.
• 8 add noodles and toss to combine.

Bacon-wrapped Beef Tenderloin With Madeira

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• 6 -6 1/2 lbs beef tenderloin, trimmed
• 1 tablespoon fresh ground pepper, divided
• 1 1/2 teaspoons salt
• 1/2 cup chopped fresh flat-leaf parsley, divided
• 1/4 cup chopped fresh rosemary
• 1/4 cup fresh thyme leave, divided
• 1 lb sliced bacon (about 20 slices)
• 1/3 cup minced shallot
• 7 ounces shiitake mushrooms, stems removed and sliced
• 7 ounces oyster mushrooms, stems removed and sliced
• 1 cup madeira wine
• 14 ounces beef broth
• 10 1/2 ounces beef consomme, undiluted
• 3 tablespoons unsalted butter
• fresh herb, for garnish

Recipe

• 1 cut tenderloin in half crosswise; sprinkle both pieces evenly with 21/2 teaspoons pepper and salt.
• 2 combine ¼ cup parsley, rosemary, and 3 tablespoons thyme; rub over beef.
• 3 fold narrow end of tenderloin under to achieve a uniform thickness.
• 4 wrap beef around tenderloin pieces, and secure at 1â€? intervals with heavy string.
• 5 heat 12â€? nonstick skillet over medium-high heat; add beef in 2 batches.
• 6 cook 8 to 10 minutes, turning often to brown all sides.
• 7 remove beef from pan, reserving 2 tablespoons drippings in skillet.
• 8 place beef on rack in large roasting pan.
• 9 bake at 400 degrees for 40 to 50 minutes or until meat thermometer inserted into thickest part of tenderloin registers 140 degrees (rare) to 160 degrees (medium) or to desired degree of doneness.
• 10 remove tenderloin to a serving platter, cover with aluminum foil; let stand 10 minutes before slicing. remove string.
• 11 meanwhile, heat reserved pan drippings in same skillet over medium-high heat; add shallots, mushrooms, and remaining tablespoon of thyme.
• 12 cook 3 minutes; add madeira, stirring to loosen particles from bottom of pan.
• 13 add beef broth and consommé, bring to a boil.
• 14 remove from heat; add remaining ½ teaspoon pepper, remaining ¼ cup parsley, and butter, whisking until butter melts.
• 15 slice tenderloin into 1/2â€?-thick slices; arrange on serving platter. garnish, if desired. serve with madeira sauce.

Bacon-wrapped Little Loaves

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lean ground beef
• 1 cup cheddar cheese, shredded
• 1 large egg
• 1/4 cup breadcrumbs, dry
• 1/4 cup onion, chopped, 1 sm
• 1/4 cup lemon juice
• 1/4 cup green bell pepper, chopped
• 1/2 cup water
• 1/2 teaspoon beef bouillon
• 6 slices bacon, cut in half

Recipe

• 1 heat the oven to 350 degrees f.
• 2 mix all of the ingredients, except the bacon, together.
• 3 shape the mixture into 6 small loaves.
• 4 crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf.
• 5 place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes.
• 6 let stand for 5 to 10 minutes before serving.
• 7 for oamc flash freeze on a cookie sheet until firm. transfer to freezer bag, label and freeze. to serve: place on baking pan and reheat in oven or microwave until warmed through.

Beef Rissoles From The Chew

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 ounce bacon (finely chopped)
• 1/2 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 1/2 tablespoons chopped flat leaf parsley
• 4 teaspoons chopped fresh thyme leaves
• 2 teaspoons dijon mustard
• 1/2 teaspoon ground paprika
• 1 teaspoon worcestershire sauce
• 1 large egg, lightly beaten
• olive oil

Recipe

• 1 in a large bowl, combine the ground beef, bacon, onion, garlic, parsley, thyme, mustard, paprika, worcestershire sauce, and egg.
• 2 season with salt and pepper.
• 3 using your hands, mix well and form into 8 round balls, then flatten into 1/2-inch-thick rissoles.
• 4 keep all ingredients cold.
• 5 dip hands in cold water before forming the meatballs.
• 6 preheat a barbecue or indoor grill pan to medium-high heat.
• 7 brush the rissoles with olive oil and cook for 6 to 8 minutes, turning once, or until golden brown on both sides and cooked through.
• 8 in the last minute, splash more worcestershire sauce on the meatballs to steam/caramelize.
• 9 remove from the heat and rest for 5 minutes.

Beef Ribs Dry Rub Roasted

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 6 -8 lbs beef short ribs, prior to being cross cut (with a good layer of meat above the ribs)
• 2 tablespoons sea salt, fine
• 1 1/2 teaspoons ground ancho chilies
• 1 tablespoon black pepper
• 1 tablespoon granulated garlic
• 1 teaspoon cayenne
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice

Recipe

• 1 blend the spices well.
• 2 remove the thick layer of tendon under the ribs.
• 3 dry rub the entire rib ensuring good coverage.
• 4 let marinate over night or as long as you prefer.
• 5 pre heat oven to 255 degrees.
• 6 place on baking rack within a pan to be above the base of the pan.
• 7 cook uncovered for 2 hours and 30 minutes.
• 8 remove from oven and cover pan and cook for an additional 2 hour 30 minutes raising temperature to 275 degrees.
• 9 now you have 2 choices you can eat as is my preferred or pick your favorite beef sauce and put a light amount on and barbeque for 5 minutes per side for that smokey flavor.

Beef Roast Seasoning

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 8 tablespoons salt
• 2 tablespoons black pepper
• 2 tablespoons instant coffee
• 1 tablespoon garlic salt
• 1 tablespoon celery salt
• 1 tablespoon onion salt

Recipe

• 1 mix all ingredients well and store in a sealed container.
• 2 rub on beef roast before putting in oven.

Beef Rogan Josh

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 lbs beef sirloin tip, cut into chunks
• 1 yellow onion, finely chopped
• 1 (14 ounce) can diced tomatoes, drained
• 1/2 cup plain nonfat yogurt
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cayenne
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 4 garlic cloves, minced
• 2 tablespoons ginger, peeled and grated
• 3 tablespoons ghee

Recipe

• 1 in a large skillet over medium heat, melt 2 t of ghee. add the garlic, ginger, turmeric, cayenne, coriander and cumin and cook for about 1 minute.
• 2 increase the heat to medium high and add the beef. cook for about 5 minutes, stirring frequently.
• 3 reduce heat to medium and add the onion, continuing to cook and stirring frequently until the onions have softened, about 5 minutes.
• 4 add the tomatoes and yogurt, stir well and bring mixture to slow boil. reduce heat to low and simmer about 35-40 minutes, or until beef is very tender.
• 5 in a small separate pan, melt remaining ghee and combine with garam masala. stir well. pour over the beef mixture and stir to combine. serve hot with basmati rice or naan.

Beef Provencale

Total Time: 2 hrs 45 mins Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ingredients

• 2 lbs steak (works well with tougher steaks like chuck or flank)
• 2 tablespoons olive oil
• 1 onion
• 1 1/2 cups dry red wine
• 2 tablespoons fresh parsley
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 2 bay leaves
• 1/2 lb bacon
• 14 ounces crushed tomatoes
• 1 cup beef stock
• 3 carrots
• 1/3 cup nicoise olive
• 4 sprigs thyme, to garnish

Recipe

• 1 cube the steak to 1" cubes.
• 2 slice the onion and chop the herbs.
• 3 combine steak, onion, 1 tbsp olive oil, half of the herbs, and 1 cup of the wine in a bowl. cover and marinate in the refrigerator overnight.
• 4 the next day, cut the bacon to 1/2" lengths.
• 5 remove beef and onions from marinade, reserving marinade.
• 6 add 1 tbsp olive oil to a large, heavy saucepan (dutch oven works well) and brown beef and onions. do this in batches if needed.
• 7 remove beef and onions, put bacon in the pan and cook until crisp.
• 8 return beef and onions to pan, pour in the reserved marinade, add 1/2 cup wine and cook about 2 minutes, scraping the pan to deglaze. add tomatoes, the remaining herbs, and the stock. season to taste with salt and pepper.
• 9 cover and simmer 1 1/2 hours. meanwhile, peel and slice the carrots into coins. pit the olives if needed.
• 10 add olives and carrots and simmer, uncovered, for 30 minutes. add more salt and pepper if necessary.
• 11 meat should be tender and carrots should be tender but not mushy. adjust final cooking time as needed.
• 12 plate, then pour a little of the juice over each serving. garnish with a sprig of thyme.
• 13 serve with potatoes (baked or mashed), roasted asparagus, and crusty bread for mopping up the juices.

15-minute Chili...easy, Hearty And Good.

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef or 1 lb ground turkey
• 1/2 cup onion, chopped into 1/2 inch pieces
• 14 ounces chili beans, in sauce
• 14 ounces petite diced tomatoes, undrained
• 8 ounces sliced mushrooms, drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 dash oregano
• salt
• cayenne pepper, easily substitute a packet of chili seasoning for the spices
• 1 1/2 tablespoons sour cream

Recipe

• 1 place ground beef and onions in a pot and fry until beef is no longer pink.
• 2 drain grease off beef and onion mixture.
• 3 place chili beans, tomatos, mushrooms and seasoning into chili.
• 4 bring to a boil and simmer 5 minutes to allow flavors to blend.
• 5 enjoy!

Beef Ragout

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon margarine
• 2 lbs round steaks or 2 lbs other lean beef, cut in 3/4-inch cubes
• 2 cups chopped onions
• 5 garlic cloves, minced
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
• 1 tablespoon grated orange zest
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups sliced fresh mushrooms
• 1 cup sliced green bell pepper

Recipe

• 1 heat the margarine in a large non-stick skillet.
• 2 brown the beef cubes on all sides over high heat; transfer to a large pot or dutch oven.
• 3 lower the heat under the skillet and add the onion and garlic; stir and cook about 5 minutes.
• 4 transfer to the large pot.
• 5 add 1/2 cup water, the parsley, orange zest, rosemary, bay leaves, cinnamon, and salt to the large pot.
• 6 cover and simmer 1-1/2 hours, or until the meat is tender.
• 7 add water if the mixture becomes dry.
• 8 remove the bay leaves.
• 9 add the mushrooms and green pepper, stir, cover, and cook about 5 minutes more.

Beef Roast With Dill Gravy

Beef Potato Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 tablespoons chopped celery leaves
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon worcestershire sauce
• salt and pepper
• 4 medium potatoes, peeled & sliced

Recipe

• 1 brown the meat in skillet.
• 2 add onion,celery and celery leaves.
• 3 cook for 5 minutes.
• 4 stir in mushroom soup, milk, worcestershire sauce, salt and pepper.
• 5 remove from heat.
• 6 place 1/2 the sliced potatoes in a greased casserole dish, then add 1/2 the meat sauce, the rest of the potatoes, then the last of the meat mixture.
• 7 cover.
• 8 bake 350 for 1 1/2 hr.

Beef Ravioli In Basil-cream Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (24 ounce) package frozen beef ravioli
• 2 tablespoons butter
• 1/2 lb mushroom, sliced
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried italian seasoning
• 1 (10 ounce) can diced mild tomatoes and green chilies, drained
• 2 tablespoons chopped fresh basil
• 1 cup whipping cream
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt

Recipe

• 1 prepare ravioli in a large dutch oven according to package directions; drain and keep warm.
• 2 melt 2 t. butter in dutch oven over medium-high heat. add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. reduce heat and simmer, stirring occasionally, 5 minutes. stir in parmesan cheese; add salt. stir in ravioli, tossing to coat.

Beef Ribs With Mango

Total Time: 2 hrs 35 mins Preparation Time: 20 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 6 lbs short rib of beef, rubbed with beef rub
• 2 teaspoons paprika
• 2 teaspoons thyme
• 2 teaspoons basil
• 2 teaspoons rosemary
• 2 teaspoons parsley
• 2 teaspoons black pepper
• 1 onion, chopped
• 1 carrot, chopped
• 1 head caramelized garlic
• 1 cup mango, chopped
• 2 green onions
• 1 cup barbecue sauce
• 2 cups chicken broth

Recipe

• 1 preheat grill or braising pan.
• 2 brown beef ribs on all sides.
• 3 in a preheated saucepan, combine onion, garlic, mango, carrot, green onions, bbq sauce and broth.
• 4 simmer the ribs in this mixture 2 hours or until fork tender.

Beef Rib Pot Roast

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs beef ribs
• 3 carrots, peeled
• 3 red potatoes
• 3 onions
• 1 cup ketchup
• 1 cup applesauce
• beef roast seasoning, with the bag (available with other seasonings in the grocery store)

Recipe

• 1 boil ribs in a large pot for about 10 minutes.
• 2 preheat oven to 350'f.
• 3 put ribs, vegetables, ketchup and applesauce in the bag.
• 4 mix pot roast seasoning with 1/4 cup water and pour over the meat.
• 5 tie off the bag and place into a 13x9" casserole dish.
• 6 roast for about 2 hours or until meat starts falling off the bone.
• 7 enjoy!

Beef Ribs Braised In Red Wine

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 6 lbs beef short ribs (2 per person)
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 1 (8 ounce) bottle dry red wine, pinot noir
• 1 lb small pearl onion, peeled
• 1 1/2 tablespoons fresh rosemary, coarsely chopped
• 2 tablespoons grainy mustard
• 1 pint grape tomatoes

Recipe

• 1 pre heat oven to 350.
• 2 heat 1 tbsp evoo in a dutch oven, over medium heat.
• 3 season ribs with salt and pepper.
• 4 brown ribs on all sides, about 10 minutes, transfer a bowl.
• 5 increase heat to high, add the wine and bring to a boil.
• 6 lower heat and boil gently until reduced by half, about 10 minutes.
• 7 return ribs and any juices to the dutch oven.
• 8 cover and bake for 1 hour and 15 minutes.
• 9 meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat.
• 10 add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
• 11 add the onion mixture to the ribs, cover, and bake an additional 30 minutes.
• 12 transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat.
• 13 bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. return the ribs and onions back to pot and add the tomatoes.
• 14 cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.

Beef Romanoff

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb ground beef, browned
• 6 button mushrooms, sauteed (use as many as you like or substitute with canned)
• 1 garlic clove, minced
• 2 (10 1/2 ounce) cans cream of mushroom soup (brand name is best)
• 2 tablespoons sour cream
• 1 (1 1/4 ounce) packet onion soup mix
• 2 tablespoons worcestershire sauce
• 12 ounces egg noodles, cooked

Recipe

• 1 brown beef and add mushrooms and garlic. set aside.
• 2 in large skillet over medium heat, combine condensed soup and sour cream.
• 3 stir in onion soup mix and worcestershire. heat thoroughly.
• 4 add beef mixture to soup mixture and reduce heat.
• 5 cover and let cook until heated through, stirring occasionally.
• 6 serve over hot cooked egg noodles.
• 7 add 1/2 cup cooked peas for added nutrition and colour!

Beef Roast In Guinness With Mushrooms

Total Time: 2 hrs 30 mins Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 2 -3 lbs beef roast
• 1 (12 ounce) bottle guinness stout
• 1/4 cup worchestershire sauce
• 2 celery ribs
• 1 medium onion
• 1 cup dried mushroom
• pepper
• salt (i use sea salt)

Recipe

• 1 preheat oven to 325 degrees.
• 2 in dutch oven or covered roaster, place you beef roast. salt and pepper both sides.
• 3 pour in guinness to the side so you don’t wash the s&p away. sprinkle the worchestershire sauce over meat. cut celery in 2-3 inch sections and place in pot around meat. cut the onions into wedges and place in pot around meat also. break up the dried mushrooms into bite size pieces and toss into pot.
• 4 cover pot and cook in oven for 1 ½ hours, turn down to 200 degrees for the next 45 minutes.
• 5 remove from oven, let rest for about 10 minutes. meat should nice and tender and nearly falling apart.

Black Forest Escargot Soup

Total Time: 1 hr 40 mins Preparation Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1/4 cup unsalted butter
• 2 tablespoons finely minced shallots
• 1 tablespoon finely minced garlic
• 1/2 lb mushroom, finely minced
• 1 cup riesling wine
• 1 cup beef broth
• 1 cup chicken broth
• 1 cup creme fraiche or 1 cup heavy cream
• 1 (7 1/2 ounce) can escargot, drained and very finely minced (reserve liquid)
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon finely ground anise seed
• 2 egg yolks, lightly beaten
• 2 teaspoons pernod (optional)
• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon sifted all-purpose flour

Recipe

• 1 beurre manie: combine butter and flour in a small bowl and blend well.
• 2 soup: melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
• 3 stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
• 4 pour in wine, broths and creme fraiche, simmer 20 minutes.
• 5 stir in escargot, reserved liquid, chives, parsley and aniseed.
• 6 pinch off bits of beurre manie and whisk into soup, one at a time.
• 7 beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
• 8 add egg mixture to soup, stir in pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.

Beef Roast With Bacon-chile Gravy

Total Time: 12 hrs 15 mins Preparation Time: 15 mins Cook Time: 12 hrs

Ingredients

• Servings: 8
• 4 slices bacon, cut into 1/2 inch pieces
• 3 lbs boneless beef chuck roast
• 1/2 teaspoon garlic pepper seasoning
• 2 medium carrots, coarsley chopped
• 1 (4 1/2 ounce) can chopped green chilies
• 1/4 cup beef broth
• 1/4 cup chili sauce
• 1 tablespoon all-purpose flour

Recipe

• 1 cook bacon in 12 inch non stick skillet over medium heat,stirring occasionally, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. reserve bacon fat in skillet.
• 2 if beef roast comes in netting or is tied, do not remove. sprinkle beef wth garlic pepper. cook beef in bacon fat in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
• 3 spray 4 to 5 quart slow cooker with cooking spray. place beef in cooker. top with bacon and carrots. mix green chiles, broth, chili sauce and flour in small bowl; pour over mixture in cooker.
• 4 cover and cook on low heat setting 10 to 12 hours.
• 5 place beef on platter; remove netting or strings. stir gravy in cooker; serve with beef.

Beef Roast With Veggies

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 lbs beef eye round (very lean)
• 1 1/2 slices thick cut bacon (optional)
• 2 tablespoons dijon mustard
• 8 small carrots, peeled with tops left on
• 8 large mushrooms, leave whole
• 2 slices sweet onions, 1/4 inch thick (such as spanish, vidalia, walla walla)
• 4 medium baking potatoes, scrubbed, leave skins on, score lengthwise
• olive oil
• salt
• pepper

Recipe

• 1 slather the roast with the roast beef slather (recipe on recipezaar), let rest 15 to 20 minutes, or spread with dijon mustard.
• 2 in the meantime, spray a roaster with veggie spray.
• 3 place the thick slices of onion beside each other in the middle of the roaster.
• 4 sprinkle with salt and pepper.
• 5 in a large bowl, place the carrots, mushrooms and potatoes, pour olive oil over, just enough to moisten, stir to coat well.
• 6 sprinkle veggies with salt and pepper.
• 7 place the roast on top of the onion slices, cut the bacon into 3 or 4 slices and place on top of the roast, if using.
• 8 place the whole potatoes, one on each side and one at each end of the roast.
• 9 place the mushrooms and carrots in the remaining spaces.
• 10 cook roast and veggies in 400°f oven for 1 hour.
• 11 roast will be medium rare and potatoes will be fork tender.

Beef Samosa

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 3 large potatoes, peeled and diced
• 1 cup frozen peas
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seed
• 1 bay leaf
• 2 large onions, finely chopped
• 1 lb ground beef
• 4 garlic cloves, crushed
• 1/2 teaspoon fresh gingerroot
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cayenne pepper
• 1 quart oil (for deep frying)
• 2 eggs
• 1/4 cup cold water
• 50 egg roll wraps
• 3/4 cup sweet chili sauce, mango chutney or 3/4 cup plum sauce

Recipe

• 1 in a medium saucepan bring some lightly salted water to boil for potatoes.
• 2 add potatoes and frozen peas.
• 3 cook until potatoes are tender about 15 minutes.
• 4 drain, set aside.
• 5 heat oil in a large saucepan over medium-high heat.
• 6 brown cumin seeds and bay leaf.
• 7 add in onions and ground beef.
• 8 saute until beef has all been browned and the onion is soft, about 5 minutes.
• 9 add garlic, fresh ginger.
• 10 season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
• 11 stir in the potato mixture.
• 12 remove from heat and chill in the refrigerator for 1 hour, or until cool.
• 13 remove bay leaves.
• 14 in the meantime, make an egg-wash beating the egg and water in a small bowl.
• 15 heat oil in a large sauce pan or fryer on high to 350 degrees fahrenheit.
• 16 brush both sides of a spring roll wrapper with egg-wash.
• 17 in the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
• 18 fold wrapper into triangles, (there is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
• 19 fry until golden brown, in small batches, about 3 minutes.
• 20 drain on paper towels and serve warm.
• 21 can be eaten cold but taste better warm.
• 22 use sweet chili sauce, mango chutney or plum sauce for dipping.

Beef Rolls - Rindsrouladen

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 24 -28 ounces top round beef, 4 slices
• 4 slices bacon
• 12 scallions (leave some of the green on)
• 8 carrots, sticks or 8 baby carrots
• 3 tablespoons mustard
• 2 -3 cups beef broth
• flour
• 2 tablespoons oil
• salt and pepper

Recipe

• 1 in a large frying pan, lay out bacon, scallions, and carrot sticks.
• 2 heat until the bacon gets glassy and the scallions are limp.
• 3 take out and drain on paper towel.
• 4 pound out each slice of meat,and spread with mustard.
• 5 top with 1 slice of bacon, 3 scallions, and 2 carrot sticks.
• 6 roll each roulade tightly and fasten with toothpicks.
• 7 dust them with flour, salt and pepper if you wish.
• 8 heat oil in frying pan, put rolled seams down in pan and brown on all sides.
• 9 take the meat out, pour about 2 cups of broth in the pan and scrape the drippings down. return the meat to the pan, cover and simmer 45 - 50 minutes.
• 10 check occasionally, add more broth if necessary.
• 11 this will make a fairly thin sauce. if gravy is needed, thicken with 1 teaspoons flour and 1 teaspoons mustard, which has been beaten into 1/2 cup of cold broth. stir into meat juice and simmer for another 5 minutes. adjust seasoning. this dish can be finished in the oven.
• 12 oven: place the browned beef into a baking dish, pour the broth over it. cover with foil and bake for 1 hour at 375.

Ammitaler Schofigs (swiss Saffron Lamb Stew)

Total Time: 1 hr 32 mins Preparation Time: 20 mins Cook Time: 1 hr 12 mins

Ingredients

• Servings: 4
• 2 lbs lamb, cubed
• salt and pepper, to taste
• 1 tablespoon olive oil
• 1 quart beef stock
• 1/2 teaspoon saffron
• 1 medium onion, chopped
• 1/2 teaspoon clove, ground
• 1 tablespoon flour
• 3 tablespoons wine

Recipe

• 1 season lamb with salt and pepper.
• 2 then saute in oil until well browned.
• 3 mix saffron into the broth and add to lamb.
• 4 add onion and cloves.
• 5 simmer for 1 hour.
• 6 mix flour with wine and add.
• 7 simmer for 15 minutes and serve.
• 8 goes best with mashed potatoes.

Bacon-wrapped Filet Mignon With Horseradish Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 (8 ounce) center-cut filet mignon, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels
• 2 slices bacon
• 2 teaspoons olive oil
• salt and pepper
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 3 teaspoons horseradish (to taste)
• 1 teaspoon dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon worcestershire sauce

Recipe

• 1 sauce:.
• 2 at least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator.
• 3 steak:.
• 4 adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees.
• 5 when oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
• 6 meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper.
• 7 wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick.
• 8 place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes.
• 9 turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully).
• 10 hold filets on their sides briefly with tongs in skillet to crisp bacon slightly.
• 11 remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven (which has been lightly sprayed with non-stick cooking oil).
• 12 roasting times:.
• 13 very rare: 2 to 4 minutes (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife),.
• 14 rare: 4 to 6 minutes (centers will appear red and soft),.
• 15 medium rare: 6 to 8 minutes (centers will appear pink and feel firm but juicy).
• 16 medium: 8 to 10 minutes (centers will appear light pink and feel firm and compact).
• 17 transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
• 18 serve with horseradish sauce.

Beef Rolls

Total Time: 2 hrs 35 mins Preparation Time: 25 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 3 slices bacon, finely chopped
• 4 ounces mushrooms, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2-1 lemon, zest and juice
• 2 cups fresh breadcrumbs
• 2 teaspoons dill weed
• salt, to taste
• 1/4 teaspoon pepper
• 1 1/2 lbs sandwich steaks, cut into 8 thin pieces
• 3 tablespoons flour
• 1/2 teaspoon paprika
• 3 tablespoons oil
• 2 onions, sliced
• 1 3/4 cups beef stock
• salt
• pepper

Recipe

• 1 preheat oven to 325 degrees.
• 2 melt the butter in a large saute pan and fry the bacon and mushrooms for 3 minutes; put into medium size bowl; do not wash saute pan as you will use it again for step 7.
• 3 add to mushroom mixture, the chopped parsley, lemon rind and juice, bread crumbs, and seasoning.
• 4 spread an equal amount of the bread crumb mixture evenly over the beef slices, leaving a narrow border clear around the edges.
• 5 put flour onto dinner size plate and mix paprika into flour.
• 6 roll up the slices and tie securely with fine string, then dip the beef rolls in the flour/paprika mixture to coat lightly, shaking off any excess flour into a small bowl and reserve for thickening later.
• 7 heat the oil in the frying pan that you used earlier, saute the beef rolls until lightly browned and set rolls in casserole (that has a lid).
• 8 pour into frying pan the beef stock, onions, reserved flour; stir constantly, bring to a boil, stirring, and simmer for 2-3 minutes.
• 9 taste test the sauce, add more salt and pepper if needed.
• 10 pour the sauce over beef rolls, then cover with tight fitting lid and bake in the oven for 2 hours.
• 11 lift out the "rolls" using a slotted spoon and remove the string.
• 12 return beef to the sauce and serve hot.

Beef Ribs And Sauce

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 5
• 4 lbs meaty beef ribs
• 1 large onion, chopped
• 1 (10 3/4 ounce) can tomato soup
• 1 cup water
• 1/4 cup vinegar
• 1/4 cup worcestershire sauce
• 1 1/2 cups catsup
• 1/4 teaspoon cinnamon
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 1/4 teaspoon clove
• 1/8 teaspoon cayenne pepper
• 2 teaspoons steak sauce
• 1/3 cup vegetable oil
• 3 -4 tablespoons brown sugar
• salt

Recipe

• 1 brown the ribs under the broiler for about 25-30 minutes (or cook on the grill).
• 2 while the ribs are browning, combine all sauce ingredients in a saucepan; simmer for 15-20 minutes, or until the flavors are well blended, adjusting all seasonings to suit taste.
• 3 place the ribs into a medium size roasting pan, and cover with the sauce.
• 4 bake at 325*f. for about 2-1/2 hours, or until the ribs are cooked to desired tenderness.
• 5 baste with sauce occasionally.
• 6 **note** the sauce ingredients may be doubled if desired for 4 pounds of ribs.

Beef Roast Au Jus

Total Time: 10 hrs 10 mins Preparation Time: 10 mins Cook Time: 10 hrs

Ingredients

• Servings: 10
• 5 lbs rump roast
• 1 tablespoon paprika
• 2 teaspoons chili powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dry mustard
• 1/2 cup beef broth
• 1 tablespoon minced garlic

Recipe

• 1 trim any fat from rump roast and brown all sides in a tablespoon olive oil.
• 2 mix dry spices together and rub over meat.
• 3 place roast in crockpot with 1/2 cup beef broth and 1 tablespoon minced garlic.
• 4 cook on low for 8 to 10 hours.
• 5 the longer the better.
• 6 slice beef thin slices.
• 7 strain garlic from broth and serve with meat slices.

15 Minute Cheesy Chili 'n Rice Skillet

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 (15 ounce) can chili with beans
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 cup water
• 2 cups rice, uncooked
• 1/2 lb velveeta cheese, cut up

Recipe

• 1 brown meat in large skillet on medium-high heat; drain.
• 2 add chili, tomatoes and water; stir.
• 3 bring to boil.
• 4 stir in rice and prepared cheese product; cover.
• 5 remove from heat.
• 6 let stand 5 minutes.
• 7 stir until prepared cheese product is melted.

Beef Rolls In Cabbage

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 5
• 400 g beef
• 2 1/4 kg pickled cabbage
• 150 g onions
• 50 g tomato paste
• 1 g sweet paprika
• 100 g lard or 100 g oil
• 75 g rice
• 500 g fresh tomatoes
• thyme, to taste
• pepper, to taste
• salt

Recipe

• 1 for beef rolls in cabbage wash cabbage, remove the spines are separate sheets stuffed say, the rest is cut finely. rice is elected impurities and half boil in salted water. onion peel, wash (75 g) and finely cut. wash tomatoes and cut quarters. wash meat, cut pieces and give the meat grinder with 75 g of onion. tomato paste diluted in 50 ml water. mix the ground meat with salt, pepper, rice, 50 ml water and splits into pieces. stuffed cabbage roll each piece of cabbage (making sure to run the ends inwards). put the pan on top of another on top of cabbage finely, so that the middle of the pan to remain empty. middle is filled with finely chopped cabbage, which cover the last layer of cabbage. sprinkle thyme on top. chopped onion (75 g) is smothered in lard or oil with 50 ml of water, add sweet paprika, pepper, tomato paste and cook 3 minutes. pour this sauce over rolls, then you fill with water. stuffed cabbage boil over moderate heat 35-40 minutes, then put the tomatoes on top and place in oven about 30 minutes.
• 2 beef cabbage rolls in cabbage are served warm.

Amish Yum-a-seta

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 lbs ground beef
• salt and pepper, to taste
• 2 tablespoons brown sugar
• 1/4 cup chopped onion
• 1 can tomato soup
• 1 can cream of chicken soup
• 1 (16 ounce) package egg noodles
• 1 (8 ounce) package processed cheese (such as kraft or velveeta)

Recipe

• 1 brown ground beef with salt, pepper, brown sugar and onion.
• 2 add tomato soup.
• 3 cook egg noodles according to package directions.
• 4 drain.
• 5 add cream of chicken soup.
• 6 layer ground beef mixture and noodle mixture in a 13x9-inch casserole with processed cheese between layers.
• 7 bake at 350 for 30 minutes.

Beef Rolls With Mustard & Dill Pickles

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 3/4 lbs beef top round steak, sliced into 8 thin slices & prepared for cooking
• 3 tablespoons spicy brown mustard
• salt & pepper
• 4 large dill pickles, halved lengthwise or 8 medium dill pickles
• 2 tablespoons vegetable oil
• 2 onions, thinly sliced
• 1 cup dark beer or 1 cup beef stock
• 1 bay leaf

Recipe

• 1 preheat oven to 350°f keep flameproof casserole dish with lid ready.
• 2 lay slices of beef (pounded to thickness of 1/4 inch) flat on work surface. spread each slice with mustard, almost to edges. season with salt & pepper.
• 3 place a pickle spear along one end of each slice & roll up neatly. tie rolls with string or secure with toothpicks.
• 4 heat oil in casserole; add beef rolls & fry over med-high heat until browned on all sides. remove from pan & set aside.
• 5 add onions to pan and fry until soft & beginning to brown, stirring frequently.
• 6 return beef rolls to pan and add beer and bay leaf. bring to boil over high heat.
• 7 cover pan tightly & transfer to the oven. cook until beef rolls are very tender (about 1 hour). turn them over halfway through cooking to ensure even cooking.
• 8 remove string/toothpicks and discard bay leaf prior to serving.
• 9 serve with rice or potatoes.

15 Minute Black Bean Chili

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• 6 ounces ground beef or 6 ounces ground turkey
• 15 ounces of diced tomatoes and green chilies, canned
• 15 ounces black beans, canned
• 1 cup frozen corn kernels
• 1 tablespoon taco seasoning

Recipe

• 1 brown meat in a pot over medium heat. while the meat is browning drain and rinse the beans.
• 2 add corn kernels and cook for 2 minutes more.
• 3 stir in beans, tomatoes, and taco seasoning. simmer for 5 to 10 minutes.

Beef Rolls In Red Wine Tomato Sauce

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 -3 lbs top sirloin steaks, cut into 6 strips measuring 3 to 4 inches wide
• 4 garlic cloves, finely minced
• 2 tablespoons fresh rosemary, finely chopped
• 6 thin slices prosciutto
• 1/4 cup grated parmesan cheese
• 1/3 cup olive oil
• 1 cup dry red wine
• 1 carrot, finely chopped
• 1/2 onion, finely chopped
• 1 celery, finely chopped
• 2 cups chopped canned tomatoes
• salt & pepper
• 1/4 cup chopped fresh parsley

Recipe

• 1 pound each piece of the beef into thin slices. spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
• 2 heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. transfer to a separate dish, and add the onion, carrots, and celery to the skillet.
• 3 cook until the vegetables are tender. add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.
• 4 add the tomatoes, and season with salt and pepper. cook over medium heat, until the sauce has begun to thicken, about 5 minutes.
• 5 remove the toothpicks from the bundles, and return them to the skillet. add the fresh parsley, and cook until heated through, about 3-4 minutes.
• 6 serve hot with a side dish of your choice.

15- Minute Chimichangas

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1 (7 ounce) can roast beef (i use libbys)
• 1 (1 ounce) can diced green chilis
• 6 fresh corn tortillas
• 1/2 cup oil
• lettuce
• tomato
• onion
• sour cream
• salsa, as relish

Recipe

• 1 mince up roast beef.
• 2 add chili.
• 3 heat corn tortillas in microwave about 15 seconds or till soft so they don't crack.
• 4 put beef mixture into corn tortilla (about 2 tablespoons) and roll burrito style.
• 5 fry in oil till golden brown.
• 6 add sliced lettuce, tomato, shredded cheese, sliced green onions, sour cream--any or all of your choice.