Sage Lamb Chops

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon dried sage
• 1 teaspoon ground black pepper
• 6 center cut bone-in lamb chops
• 2 tablespoons butter
• 1 cup water
• 2 cubes beef bouillon

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
• meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

pink sauce beef tips

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 cup chopped onion
• 6 ounces fresh mushrooms, sliced
• 1/4 cup
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 4 pounds lean beef stew meat
• 3 cups water
• 1 (16 ounce) jar alfredo-style pasta sauce
• 1 (26 ounce) jar spaghetti sauce

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• melt 1 tablespoon of the butter or margarine in a large skillet over medium high heat. saute onion and mushrooms until soft. add a sprinkle of the , garlic powder and seasoning and stir all together. remove mixture from skillet. melt remaining tablespoon of butter or margarine in skillet. add remaining , garlic powder and seasonings. add beef and saute until browned, about 7 to 10 minutes.
• add water to beef and let simmer over low heat until meat is tender. drain off skillet liquid and reserve. return onion/mushroom mixture to skillet; stir in alfredo sauce and spaghetti sauce. return 1/4 to 1/2 cup of the reserved liquid to the skillet (do not add too much, as this will make the sauce too watery). stir all together and serve.

Glazed Meatloaf I

Ingredients

• Servings: 6
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup lemon juice, divided
• 1 teaspoon mustard powder
• 2 pounds ground beef
• 3 slices bread, broken up into small pieces
• 1/4 cup chopped onion
• 1 egg, beaten
• 1 teaspoon beef bouillon granules

Recipe

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

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
• in a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. mix this well and place in a 5x9 inch loaf pan.
• bake at 350 degrees f (175 degrees c) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

slow cooker salisbury steak

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
• heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

Slow-cooker Corned Beef And Cabbage

Ingredients

• Servings: 8
• 4 large carrots, peeled and cut into matchstick pieces
• 10 baby red potatoes, quartered
• 1 onion, peeled and cut into bite-sized pieces
• 4 cups water
• 1 (4 pound) corned beef brisket with spice packet
• 6 ounces
• 1/2 head cabbage, coarsely chopped

Recipe

Preparation Time: 15 mins Cook Time: 9 hrs

Ready Time: 9 hrs 15 mins


• place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. pour the over the brisket. sprinkle on the spices from the packet, cover, and set the cooker on high.
• cook the brisket for about 8 hours. an hour before serving, stir in the cabbage and cook for 1 more hour.

Stuffed Peppers

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 6 green bell peppers
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon italian seasoning

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the rice and water in a saucepan, and bring to a boil. reduce heat, cover, and cook 20 minutes. in a skillet over medium heat, cook the beef until evenly browned.
• remove and discard the tops, seeds, and membranes of the bell peppers. arrange peppers in a baking dish with the hollowed sides facing upward. (slice the bottoms of the peppers if necessary so that they will stand upright.)
• in a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, worcestershire sauce, garlic powder, onion powder, salt, and pepper. spoon an equal amount of the mixture into each hollowed pepper. mix the remaining tomato sauce and italian seasoning in a bowl, and pour over the stuffed peppers.
• bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Tammy's Favorite Lasagna

Ingredients

• Servings: 8
• 4 tablespoons vegetable oil
• 1 large onion, chopped
• 2 pounds lean ground beef
• 2 tablespoons italian seasoning
• 1 1/2 tablespoons chopped fresh rosemary
• 1 1/2 tablespoons garlic salt
• salt and pepper to taste
• 1 (28 ounce) can whole peeled tomatoes
• 2 (6 ounce) cans tomato paste
• 1 cup water
• 1/2 cup margarine
• 1 small onion, chopped
• 1 cup parmesan cheese
• 3 tablespoons all-purpose flour
• 1 quart milk
• 1 egg, beaten
• 1 (16 ounce) package lasagna noodles
• 1 (15 ounce) container ricotta cheese
• 1 pound mozzarella cheese, shredded

Recipe

Cook Time: 1 hr

Ready Time: 3 hrs


• heat oil in a large skillet over medium heat. saute onions until soft. stir in ground beef, and cook until evenly brown. drain excess fat. season with italian seasoning, rosemary, garlic salt, salt and pepper. stir in tomatoes, tomato paste and water. simmer 1 hour, or until sauce has thickened.
• melt butter in a saucepan over medium heat. cook onion until soft and translucent. stir in flour until smooth. stir in parmesan cheese, then milk. cook, stirring, until thick. allow to cool, then stir in egg. (sauce will be very thick.)
• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. lightly grease a 9x13 inch baking dish.
• in prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. repeat layers. build to your desired thickness, or make another smaller pan for freezing.
• bake in preheated oven for 1 hour. let cool 15 minutes before serving.

Pepperoncini Beef

Ingredients

• Servings: 8
• 1 (3 pound) beef chuck roast
• 4 cloves garlic, sliced
• 1 (16 ounce) jar pepperoncini
• 8 hoagie rolls, split lengthwise
• 16 slices provolone cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• make small cuts in roast, and insert garlic slices in cuts. place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
• cover, and cook on low for 6 to 8 hours.
• when making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. don't forget to use the pepperoncini in the sandwiches!

talk of the town superburgers

Ingredients

• Servings: 12
• 3 pounds ground beef
• 3 (1 ounce) envelopes dry onion soup mix
• 1 cup warm water
• 4 cups crushed ranch-flavored tortilla chips
• 4 cups crushed chili-cheese flavored corn chips
• 1 large onion, chopped
• 1 (4.5 ounce) jar minced garlic
• 1 pickled jalapeno peppers
• 1/2 cup banana pepper rings, drained
• 2 tablespoons seasoned salt, or to taste
• 2 tablespoons seasoning, or to taste
• 12 slices pepperjack cheese
• 12 hamburger buns, split

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat a grill for high heat.
• crumble ground beef into a large bowl. in a separate bowl, dissolve the soup mix in the warm water, and mix well. stir the soup mix and water into the ground beef along with the tortilla chips, corn chips, onion, garlic, jalapeno, and banana peppers. season with seasoned salt and seasoning, and mix using your hands just until blended. form the beef mixture into 12 balls, and pat into patties.
• cook patties on the hot grill for 5 minutes per side. place a slice of cheese on top of patties during the last 30 seconds of grilling. serve on buns.

Tim's Famous Salsa Burgers

Ingredients

• Servings: 4
• 1 pound ground beef
• 4 teaspoons hot pepper sauce
• 4 tablespoons salsa
• 4 slices cheddar cheese
• 4 slices monterey jack cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an outdoor grill for high heat and lightly oil grate.
• form the ground beef into 4 individual patties.
• grill patties over high heat for 2 to 4 minutes, then flip over.
• top the cooked side of each patty with a dash of hot pepper sauce, a teaspoon of salsa, a slice of cheddar cheese and a slice of monterey jack cheese. grill for 2 to 4 minutes or to desired doneness.

meatball sandwich

Ingredients

• Servings: 4
• 1 pound ground beef
• 3/4 cup bread crumbs
• 2 teaspoons dried italian seasoning
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated parmesan cheese
• 1 egg, beaten
• 1 french baguette
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 1 pinch salt, or to taste
• 1 (14 ounce) jar spaghetti sauce
• 4 slices provolone cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a medium bowl, gently mix by hand the ground beef, bread crumbs, italian seasoning, garlic, parsley, parmesan cheese, and egg. shape into 12 meatballs, and place in a baking dish.
• bake for 15 to 20 minutes in the preheated oven, or until cooked through. meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. brush with olive oil, and season with garlic powder and salt. slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• while the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. when the meatballs are done, use a slotted spoon to transfer them to the sauce. spoon the baguette and top with slices of provolone cheese. return to the oven for 2 to 3 minutes to melt the cheese. cool slightly, cut into servings, and enjoy!

silver dollars

Ingredients

• Servings: 4
• 8 leaves cabbage
• 1 pound lean ground beef
• 1 onion, sliced into rings
• 2 carrots, chopped
• 1 potato, peeled and diced
• 1 to taste salt and pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat an outdoor grill for medium high heat.
• place a leaf of cabbage on a piece of tin foil. form ground beef into four equal patties and place a patty on the leaf of cabbage. top with onion, carrot and potato and season with salt and pepper to taste. place a second cabbage leaf over the potatoes. top with another sheet of foil and seal all the edges. repeat this with the 3 other patties.
• grill over medium high heat for 25 to 35 minutes, or to desired doneness.

Italian Enchiladas

Ingredients

• Servings: 10
• 2 pounds ground beef
• 1 large onion, chopped
• 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
• 1 (1 pound) loaf processed cheese food, cut into thin slices
• 2 (26 ounce) cans marinara sauce
• 2 (6.5 ounce) cans tomato sauce
• 3/4 cup water
• 20 (10 inch) flour tortillas

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the ground beef and onion in a skillet over medium heat. cook and stir until beef is evenly brown and onion is tender. drain grease. mix in soup, and continue cooking until heated through.
• in a bowl, mix the marinara sauce, tomato sauce, and water. spread 1/3 of the mixture across the bottom of a 9x13 inch baking pan. fill each tortilla with about 2 tablespoons beef mixture and 2 slices cheese food (reserving enough cheese food slices for topping). tightly roll each tortilla. arrange tortillas in the pan in 2 layers, and cover completely with the remaining sauce mixture. top with remaining cheese food.
• cover with aluminum foil, and bake 45 minutes in the preheated oven, until bubbly.

filet mignon with rich balsamic glaze

Ingredients

• Servings: 2
• 2 (4 ounce) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• salt to taste
• 1/4 cup balsamic vinegar
• 1/4 cup dry red

Recipe

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


• sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• heat a nonstick skillet over medium-high heat. place steaks in hot pan, and cook for 1 minute on each side, or until browned. reduce heat to medium-low, and add balsamic vinegar and red . cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

chile colorado ii

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil for browning
• 5 pounds beef chuck, cut into 1 1/2-inch cubes
• flour for dredging
• 2 (28 ounce) cans whole peeled tomatoes, mashed
• 2 (7 ounce) cans diced green chilies
• 12 serrano chiles, finely chopped
• 2 small yellow onions, finely chopped
• 12 fluid ounces
• 20 fluid ounces water
• 2 tablespoons cumin
• 1 bunch cilantro, chopped
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• heat oil in a heavy bottomed pan over medium high heat. dredge beef cubes in flour. cook in hot oil until browned on all sides, reducing heat if necessary. add tomatoes, green chilies, serrano chiles, onions, , water, cumin, salt, and pepper. cover and simmer for 2 hours. add chopped cilantro, and simmer 1 hour longer.

Quick Beef Pizza

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 1 (12 inch) pre-baked thin pizza crust
• 1 (8 ounce) package shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 425 degrees f (220 degrees c).
• place beef in a skillet over medium heat, and cook until evenly brown. drain grease.
• spread cream of mushroom soup over the pizza crust. layer cooked beef over the soup, and top with cheese.
• bake 15 minutes in the preheated oven, until cheese is melted and pizza is heated through.

smoked standing rib roast

Ingredients

• Servings: 6
• 15 pounds charcoal briquets
• 2 pounds hickory wood chips
• 1 cup
• 1 (4 pound) standing rib roast, bone in
• 1/2 cup steak seasoning

Recipe

Preparation Time: 5 mins Cook Time: 10 hrs

Ready Time: 10 hrs 5 mins


• start at least 10 pounds of the charcoal in a torpedo style smoker. you need a fairly hot fire. fill the secondary pan with cold water, and wait for the coals to turn . soak hickory chips in bourbon with enough water to cover. rub the roast liberally with steak seasoning, being sure to coat all surfaces.
• when the coals are ready, place the roast on the top grate. throw a few handfuls of soaked hickory chips the fire, and close the lid. check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. every time you check the fire, add more wood chips. cook for 8 to 10 hours, or to your desired doneness. use a meat thermometer to check the roast. the meat tastes best when rare: 145 degrees f (65 degrees c), but cook to your liking.

Corned Beef And Cabbage I

Ingredients

• Servings: 5
• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Recipe

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

Ready Time: 2 hrs 35 mins


• place corned beef in large pot or dutch oven and cover with water. add the spice packet that came with the corned beef. cover pot and bring to a boil, then reduce to a simmer. simmer approximately 50 minutes per pound or until tender.
• add whole potatoes and carrots, and cook until the vegetables are almost tender. add cabbage and cook for 15 more minutes. remove meat and let rest 15 minutes.
• place vegetables in a bowl and cover. add as much broth (cooking liquid reserved in the dutch oven or large pot) as you want. slice meat across the grain.

Fish Wellington

Ingredients

• Servings: 4
• 1 (1 pound) fillet cod
• 1/4 cup butter
• 2 tablespoons chopped onion
• 2 3/4 cups fresh mushrooms, chopped
• salt and black pepper to taste
• 4 1/2 ounces smoked salmon pate
• 2 tablespoons heavy cream
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 425 degrees f (220 degrees c). slice cod fillet in half horizontally to yield 2 thin slices; set aside.
• in a skillet over medium heat, melt butter. stir in onion and mushrooms, and cook until softened, 3-5 minutes. season with salt and pepper; set aside to cool slightly.
• in a medium bowl, blend the pate and cream. mix in onions and mushrooms.
• on a lightly floured surface, roll out the pastry to make 12x14 inch rectangle. place 1 slice of the cod fillet in the center of the rectangle. spread with 1/2 the pate mixture and layer with the other piece of fillet. spread remaining pate mixture on top. fold pastry edges over the filling towards the center, and seal with egg. brush pastry on all sides with egg.
• bake 25 minutes in the preheated oven, or until golden brown. serve warm.

Slow Cooker Delight

Ingredients

• Servings: 6
• 1 pound ground beef
• 4 large russet potatoes, cubed
• 1 (11 ounce) can creamed corn
• 1 cup peas
• 1 cup barley
• 3 (8 ounce) cans tomato sauce
• 4 green onions, chopped
• 1/4 cup fresh chives
• ground black pepper to taste
• 1 cup water (optional)

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 30 mins


• place ground beef in a large, deep skillet. cook over medium high heat until evenly brown. drain excess fat.
• in a slow cooker, combine beef, potatoes, corn, peas, and barley. stir in tomato sauce, green onions, and chives. season with black pepper.
• cover and cook on low setting for 4 hours. stir occasionally, and add water if necessary.

romanian grilled minced meat rolls

Ingredients

• Servings: 4
• 2 pounds ground beef
• 8 ounces chopped suet
• 1/4 teaspoon baking soda
• 1/2 teaspoon caraway seeds
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon finely ground juniper berries
• 2 tablespoons water
• 3 tablespoons vegetable oil
• 2 tablespoons beef broth

Recipe

Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins


• in a medium bowl, mix together the ground beef, suet, baking soda, caraway seeds, garlic, salt, pepper and juniper berries using your hands. mix with your hands for about 15 minutes, adding a little bit of the water at a time. this part can be made a few hours ahead of time if you like.
• preheat a grill for high heat. with wet hands form the meat into rolls about 3 inches long and 1 inch thick. brush lightly with oil.
• grill the meat for 5 to 10 minutes, basting frequently with a mixture of beef broth and any remaining oil, until well done.

blazing brisket

Ingredients

• Servings: 20
• 5 pounds beef brisket
• 2 pounds sliced bacon
• 5 cups brewed coffee
• 1/4 cup salt
• 1 cup butter
• 1/2 cup minced garlic
• 1/2 cup shortening
• 1 pound fatback, sliced into small rectangles
• 2 sweet potatoes, quartered
• 1 cup olive oil
• 2 1/2 tablespoons prepared horseradish

Recipe

Cook Time: 4 hrs

Ready Time: 13 hrs


• wrap the brisket entirely in bacon slices, and place into a large glass baking dish. mix together the coffee and salt. pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
• in a saucepan over low heat, combine the butter and minced garlic. cook stirring occasionally until butter is melted, and has turned golden. spread all of the shortening the inside of a roasting pan. place the brisket in the pan with one cup of the coffee marinade. lay slices of the fatback over the roast. place sweet potatoes around the perimeter of the roasting pan. pour the garlic butter over the roast and potatoes. let stand for 1 hour. preheat the oven to 325 degrees f (165 degrees c)
• cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. the internal temperature of the roast should be at least 145 degrees f (62 degrees c) when taken with a meat thermometer. let stand for 10 minutes before slicing.
• while you wait for the roast, stir together the olive oil and horseradish in a small saucepan. cook over low heat for at least half an hour, then pour into a small bowl. this is the dipping sauce for the brisket.

Lamb Tenderloin Canton

Ingredients

• Servings: 4
• 1 pound lamb tenderloin, cut into 1/2 inch cubes
• 2 eggs, beaten
• 3 tablespoons cornstarch
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1 cube beef bouillon
• 1 cup hot water
• 1 carrot, julienned
• 1 green bell pepper, julienned
• 4 tablespoons vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 51 mins


• coat the cubes of lamb in beaten egg, then roll them in cornstarch until well coated. set in a single layer on waxed paper and let dry for 30 minutes in the refrigerator.
• in a medium bowl whisk together the sugar, vinegar, beef bouillon cube, and hot water until the bouillon cube is dissolved. add the carrot and green pepper, and toss to coat.
• heat the oil in a large skillet over medium-high heat. add the lamb cubes, and stir-fry until browned on all sides, about 3 minutes. add the carrot mixture, and cook, stirring over medium heat for 3 minutes, or until meat is cooked through. serve immediately over rice.

liver dumplings

Ingredients

• Servings: 4
• 1 pound raw liver
• 2 cups fresh bread crumbs
• 1 egg
• 1/4 cup all-purpose flour
• 1 dash salt, divided
• ground black pepper to taste
• 2 quarts boiling beef broth

Recipe

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


• grind liver in a food processor until smooth. blend in bread crumbs, egg, flour, salt and pepper. using a wet spoon, drop spoonfuls into boiling broth. simmer for 25 to 30 minutes.

Simply Amazing Meatloaf

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 1 (4.4 ounce) package spanish rice and sauce mix
• 2 eggs
• 1 tablespoon ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons ketchup

Recipe

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

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a mixing bowl, combine ground beef, spanish rice and sauce mix, eggs, 1 tablespoon of ketchup, and mustard. mix thoroughly.
• coat the inside of a 9x5 inch loaf pan with 2 tablespoons of the ketchup. transfer the meat mixture to the loaf pan. top with the remaining ketchup.
• bake in a preheated oven for 1 hour or until cooked through.

breaded beef

Ingredients

• Servings: 10
• 4 pounds beef rump roast
• 2 eggs
• 3 tablespoons water
• 4 cups dry bread crumbs, or more as needed
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1/2 cup grated parmesan cheese
• 1/2 cup vegetable oil, or as needed

Recipe

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


• place the beef roast into the freezer for several hours, until very firm and almost frozen. slice the beef about 1/8 inch thick across the grain. you can also ask the butcher to slice it very thinly for you.
• whisk the eggs and water together in a bowl. spread the bread crumbs out a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and parmesan cheese. mix all the crumb ingredients together until well combined. dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. place the coated slices a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
• heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. fry 2 or 3 slices per batch.

Stuffed Cabbage Rolls

Ingredients

• Servings: 8
• 2/3 cup water
• 1/3 cup uncooked rice
• 8 cabbage leaves
• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10.75 ounce) can condensed tomato soup

Recipe

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


• in a medium saucepan, bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• bring a large, wide saucepan of lightly salted water to a boil. add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• in a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. mix thoroughly.
• divide the beef mixture evenly among the cabbage leaves. roll and secure them with toothpicks or string.
• in a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. cover and bring to a boil. reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

tomato bredie

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 3 1/2 pounds lamb or mutton breast chops, chopped into portions
• 2 tablespoons cake flour
• 1 large onion, chopped
• 2 1/4 pounds fresh tomatoes, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 whole peppercorns
• 2 bay leaves
• 1 teaspoon brown sugar
• 1 tablespoon vinegar
• 1 dash worcestershire sauce
• 1 cube beef bouillon cube
• 2 medium potatoes, quartered (optional)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• heat oil over medium-high heat in a large, heavy-bottomed saucepan. dredge meat in flour, and cook in hot oil until well browned.
• stir in onions, and cook until onions are soft, about 5 minutes. mix in tomatoes. season with salt, black pepper, peppercorns, bay leaves, brown sugar, vinegar, worcestershire sauce, and beef bouillon cube. cover, reduce heat, and simmer for 1 1/4 hours. stir occasionally, making sure nothing sticks on the bottom of the pot.
• stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

blue cheese beef roll

Ingredients

• Servings: 10
• 1/2 cup butter
• 1/2 cup cream cheese
• 1/2 teaspoon salt
• 2 cups sifted all-purpose flour
• 1/4 cup cold milk
• 1 tablespoon vegetable oil
• 2 pounds ground beef
• 1/2 cup chopped onion
• 2 teaspoons salt
• 1 egg, beaten
• 1 cup sour cream
• 1/3 cup blue cheese, crumbled
• 1/2 cup chopped black olives
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• in a medium bowl, blend together the butter, cream cheese and salt until smooth. stir in the flour, until the mixture is evenly crumbly. sprinkle the milk over the flour mixture one tablespoon at a time, stirring with a fork until the dough is moistened enough to be formed into a ball. press dough together, and knead for just a couple of turns. flatten the ball slightly, wrap and refrigerate.
• heat the oil in a large skillet over medium-high heat. add the ground beef and onion, and cook until the beef is no longer pink. drain off fat, and set aside to cool. transfer the meat mixture to a bowl, and mix in the salt, egg, sour cream, blue cheese, olives and walnuts until well blended.
• preheat the oven to 425 degrees f (220 degrees c).
• on a sheet of waxed paper, or between two sheets, roll the pastry out into a rectangle about 10x12 inches. place the meat mixture down the center of the pastry, then bring the sides up around the filling, pinching together to enclose the filling completely. use the waxed paper to pick up the roll, and roll it a baking sheet so that it sits with the seam on the bottom.
• bake for 25 minutes in the preheated oven, or until the pastry is a nice golden brown.

japanese beef rolls

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 12 shiitake mushrooms, sliced
• 24 spears fresh asparagus, trimmed
• 8 thin-cut top round steaks
• 1/4 cup soy sauce
• 1 bunch green onions, green parts only

Recipe

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


• heat the oil in a skillet over medium heat. add the mushrooms, cover and allow them to sweat over low heat until soft. do not let them brown. meanwhile, bring a large pot or skillet of water to a boil. dunk the asparagus into the boiling water, then place into ice water to stop the cooking. set aside.
• preheat the oven broiler. grease a broiling pan.
• to construct the rolls, lay the steaks out flat. if your steaks are thick, pound them to about 1/4 inch thickness. brush soy sauce the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. roll up towards the other end to enclose, and secure each bundle with a toothpick. place the rolls seam side down on the broiling pan.
• roast under the preheated broiler until browned on top, about 3 minutes. turn the rolls over and brown on the other side, 2 to 3 more minutes. be careful not to over cook, this could burn the steaks or make them tough to eat.

Meatball

Ingredients

• Servings: 12
• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons italian seasoning
• 3/4 teaspoon dried oregano
• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce (such as frank's redhot®), or to taste
• 1 1/2 tablespoons worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated parmesan cheese
• 1/2 cup seasoned bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat an oven to 400 degrees f (200 degrees c).
• place the beef into a mixing bowl, and season with salt, onion, garlic salt, italian seasoning, oregano, red pepper flakes, hot pepper sauce, and worcestershire sauce; mix well. add the milk, parmesan cheese, and bread crumbs. mix until evenly blended, then form into 1 1/2-inch meatballs, and place a baking sheet.
• bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

japanese beef rolls

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 12 shiitake mushrooms, sliced
• 24 spears fresh asparagus, trimmed
• 8 thin-cut top round steaks
• 1/4 cup soy sauce
• 1 bunch green onions, green parts only

Recipe

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


• heat the oil in a skillet over medium heat. add the mushrooms, cover and allow them to sweat over low heat until soft. do not let them brown. meanwhile, bring a large pot or skillet of water to a boil. dunk the asparagus into the boiling water, then place into ice water to stop the cooking. set aside.
• preheat the oven broiler. grease a broiling pan.
• to construct the rolls, lay the steaks out flat. if your steaks are thick, pound them to about 1/4 inch thickness. brush soy sauce the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. roll up towards the other end to enclose, and secure each bundle with a toothpick. place the rolls seam side down on the broiling pan.
• roast under the preheated broiler until browned on top, about 3 minutes. turn the rolls over and brown on the other side, 2 to 3 more minutes. be careful not to over cook, this could burn the steaks or make them tough to eat.

salisbury steak

Ingredients

• Servings: 6
• 1 (10.5 ounce) can condensed french onion soup
• 1 1/2 pounds ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon mustard powder

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large bowl, mix together 1/3 cup condensed french onion soup with ground beef, bread crumbs, egg, salt and black pepper. shape into 6 oval patties.
• in a large skillet over medium-high heat, brown both sides of patties. pour off excess fat.
• in a small bowl, blend flour and remaining soup until smooth. mix in ketchup, water, worcestershire sauce and mustard powder. pour over meat in skillet. cover, and cook for 20 minutes, stirring occasionally.

the real deal korean beef ribs

Ingredients

• Servings: 6
• 4 pounds korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup sugar
• 2 tablespoons honey
• 2 tablespoons minced garlic
• 2 tablespoons ground black pepper
• 3 tablespoons water
• 1 tablespoon asian (toasted) sesame oil
• 1 1/2 tablespoons asian

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
• whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
• the next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. remove the ribs from the marinade and discard the marinade.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.

japanese beef rolls

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 12 shiitake mushrooms, sliced
• 24 spears fresh asparagus, trimmed
• 8 thin-cut top round steaks
• 1/4 cup soy sauce
• 1 bunch green onions, green parts only

Recipe

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


• heat the oil in a skillet over medium heat. add the mushrooms, cover and allow them to sweat over low heat until soft. do not let them brown. meanwhile, bring a large pot or skillet of water to a boil. dunk the asparagus into the boiling water, then place into ice water to stop the cooking. set aside.
• preheat the oven broiler. grease a broiling pan.
• to construct the rolls, lay the steaks out flat. if your steaks are thick, pound them to about 1/4 inch thickness. brush soy sauce the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. roll up towards the other end to enclose, and secure each bundle with a toothpick. place the rolls seam side down on the broiling pan.
• roast under the preheated broiler until browned on top, about 3 minutes. turn the rolls over and brown on the other side, 2 to 3 more minutes. be careful not to over cook, this could burn the steaks or make them tough to eat.

japanese beef rolls

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 12 shiitake mushrooms, sliced
• 24 spears fresh asparagus, trimmed
• 8 thin-cut top round steaks
• 1/4 cup soy sauce
• 1 bunch green onions, green parts only

Recipe

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


• heat the oil in a skillet over medium heat. add the mushrooms, cover and allow them to sweat over low heat until soft. do not let them brown. meanwhile, bring a large pot or skillet of water to a boil. dunk the asparagus into the boiling water, then place into ice water to stop the cooking. set aside.
• preheat the oven broiler. grease a broiling pan.
• to construct the rolls, lay the steaks out flat. if your steaks are thick, pound them to about 1/4 inch thickness. brush soy sauce the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. roll up towards the other end to enclose, and secure each bundle with a toothpick. place the rolls seam side down on the broiling pan.
• roast under the preheated broiler until browned on top, about 3 minutes. turn the rolls over and brown on the other side, 2 to 3 more minutes. be careful not to over cook, this could burn the steaks or make them tough to eat.

Meatball

Ingredients

• Servings: 12
• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons italian seasoning
• 3/4 teaspoon dried oregano
• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce (such as frank's redhot®), or to taste
• 1 1/2 tablespoons worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated parmesan cheese
• 1/2 cup seasoned bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat an oven to 400 degrees f (200 degrees c).
• place the beef into a mixing bowl, and season with salt, onion, garlic salt, italian seasoning, oregano, red pepper flakes, hot pepper sauce, and worcestershire sauce; mix well. add the milk, parmesan cheese, and bread crumbs. mix until evenly blended, then form into 1 1/2-inch meatballs, and place a baking sheet.
• bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

pakistani meatballs with gravy (koftay)

Ingredients

• Servings: 6
• 1 1/4 pounds lean ground beef
• 2 onions, thinly sliced, divided
• 1 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1 tablespoon vegetable oil
• 1 cup yogurt
• 1/2 cup dry lentils
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon crushed coriander seed
• 2 1/2 cups water
• crushed red pepper to taste
• salt to taste

Recipe

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


• in a medium bowl, mix lean ground beef, half of the onions, chili powder, black pepper, cloves, cumin and cardamom. shape the mixture into approximately six 2 inch meatballs.
• in a large, heavy saucepan over medium heat, cook and stir the remaining onion in the vegetable oil until tender. mix in the yogurt, lentils, ginger paste, garlic paste, coriander seed, water, red pepper and salt. place the meatballs into the mixture. reduce heat to low and cook 30 minutes, until meatballs are evenly browned and lentils are tender.

japanese beef rolls

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 12 shiitake mushrooms, sliced
• 24 spears fresh asparagus, trimmed
• 8 thin-cut top round steaks
• 1/4 cup soy sauce
• 1 bunch green onions, green parts only

Recipe

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


• heat the oil in a skillet over medium heat. add the mushrooms, cover and allow them to sweat over low heat until soft. do not let them brown. meanwhile, bring a large pot or skillet of water to a boil. dunk the asparagus into the boiling water, then place into ice water to stop the cooking. set aside.
• preheat the oven broiler. grease a broiling pan.
• to construct the rolls, lay the steaks out flat. if your steaks are thick, pound them to about 1/4 inch thickness. brush soy sauce the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. roll up towards the other end to enclose, and secure each bundle with a toothpick. place the rolls seam side down on the broiling pan.
• roast under the preheated broiler until browned on top, about 3 minutes. turn the rolls over and brown on the other side, 2 to 3 more minutes. be careful not to over cook, this could burn the steaks or make them tough to eat.

Meatball

Ingredients

• Servings: 12
• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons italian seasoning
• 3/4 teaspoon dried oregano
• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce (such as frank's redhot®), or to taste
• 1 1/2 tablespoons worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated parmesan cheese
• 1/2 cup seasoned bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat an oven to 400 degrees f (200 degrees c).
• place the beef into a mixing bowl, and season with salt, onion, garlic salt, italian seasoning, oregano, red pepper flakes, hot pepper sauce, and worcestershire sauce; mix well. add the milk, parmesan cheese, and bread crumbs. mix until evenly blended, then form into 1 1/2-inch meatballs, and place a baking sheet.
• bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Beef Pinwheels Ii

Ingredients

• Servings: 20
• 1 egg
• 1 1/2 pounds ground beef
• 1/8 teaspoon cayenne pepper
• 1 cup corn flakes cereal, coarsely crushed
• 1 onion, finely chopped
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon chopped fresh parsley
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/8 tablespoons sugar
• 3/8 cup shortening
• 1 cup milk

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat an oven to 375 degrees f (190 degrees c). grease two baking sheets.
• beat the egg in a bowl until smooth. add the ground beef, cayenne pepper, crushed cereal, onion, salt, black pepper, and parsley. mix until evenly combined; set aside. stir together the flour, baking powder, salt, and sugar in a separate bowl. cut in the shortening with a pastry blender until no lumps of shortening remain and the mixture takes on a sandy appearance. stir in the milk until a dough forms.
• roll the dough out to a 10x15-inch rectangle on a well-floured surface. spread the meat mixture evenly over the entire surface of the dough. roll the dough into a cylinder from one of the wide ends to form a 15-inch long log. cut the log into 3/4-inch slices and place on to the prepared baking sheets.
• bake in the preheated oven until dark golden brown, 30 to 45 minutes. serve hot.

chilean potato pie (pastel de papas)

Ingredients

• Servings: 8
• 5 cups potatoes, peeled and cubed
• 2 tablespoons butter, or to taste
• salt to taste
• 2 eggs, beaten
• 1/2 cup vegetable oil
• 1 clove garlic, minced
• 1 onion, diced
• 2 tomatoes, diced
• 1 tablespoon tomato paste
• 1 pound ground beef
• 2 tablespoons shredded panquehue cheese
• 1/2 teaspoon chopped fresh parsley
• salt and black pepper to taste
• 1 pinch cayenne pepper (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 2-quart baking dish.
• place the potatoes into a large pot and cover with salted water. bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. mash the hot potatoes with butter and salt. let cool until just warm; stir in the beaten egg until smooth.
• meanwhile, heat the oil in a large skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. add the ground beef and cook until browned, about 10 minutes. stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• spread half of the mashed potato mixture into the prepared baking dish. cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

Meatball

Ingredients

• Servings: 12
• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons italian seasoning
• 3/4 teaspoon dried oregano
• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce (such as frank's redhot®), or to taste
• 1 1/2 tablespoons worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated parmesan cheese
• 1/2 cup seasoned bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat an oven to 400 degrees f (200 degrees c).
• place the beef into a mixing bowl, and season with salt, onion, garlic salt, italian seasoning, oregano, red pepper flakes, hot pepper sauce, and worcestershire sauce; mix well. add the milk, parmesan cheese, and bread crumbs. mix until evenly blended, then form into 1 1/2-inch meatballs, and place a baking sheet.
• bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

taiwanese style oxtail stew

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 3 pounds beef oxtail
• 2 tablespoons all-purpose flour
• 2 large tomatoes, cubed
• 1/2 cup red
• 5 cups water, or as needed
• 1 large yellow onion, cut into 1/2 inch pieces
• 1 large tomato, chopped
• 3 carrots, cut into 1/2 inch pieces
• 1 (14 ounce) can beef broth
• 2 tablespoons soy sauce
• 3 tablespoons tomato paste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 50 mins

Ready Time: 4 hrs 5 mins


• heat oil in a dutch oven or large pot with a lid over medium-high heat. coat the oxtails in the flour and place in the dutch oven. cook until browned on each side. stir in the 2 diced tomatoes, red , and enough water to cover the meat. bring to a boil, then reduce heat to low. cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
• after 3 hours, skim off some of the fat from the top and heat it in a skillet. cook and stir the onion until browned, about 8 minutes. stir in the chopped tomato and carrots. cook for about 3 minutes. stir in the beef broth, soy sauce, and tomato paste. bring to a boil, then stir the onion mixture into the oxtail. allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.

Easy Shepherd's Pie

Ingredients

• Servings: 6
• 1 pound ground beef
• 2 cups hot mashed potatoes
• 4 ounces philadelphia cream cheese, cubed
• 1 cup kraft shredded cheddar cheese, divided
• 2 cloves garlic, minced
• 4 cups frozen mixed vegetables, thawed
• 1 cup beef gravy

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 375 degrees f. brown meat in large skillet. meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• drain meat. return to skillet; stir in vegetables and gravy. spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• bake 20 min. or until heated through.

upside down (maqluba)

Ingredients

• Servings: 6
• 7 cups water
• 2 onions, chopped
• 1 tablespoon chopped garlic
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1 pinch salt and ground black pepper to taste
• 2 cups cooking oil
• 2 cups lamb meat, cut into small pieces
• 1 large eggplant, cut into 3/4-inch slices
• 2 zucchini, cut into 1/4-inch slices
• 1 cup broccoli
• 1 cup cauliflower
• 1 1/2 cups jasmine rice
• 1 (16 ounce) container plain yogurt

Recipe

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

Ready Time: 1 hr 40 mins


• bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. add the lamb; reduce the heat to low and simmer 15 to 20 minutes. separate the lamb from the liquid and set aside. transfer the liquid to a bowl.
• while the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. use the same procedure to fry the zucchini and the cauliflower. cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
• layer the lamb into the bottom of the large pot. arrange the eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers. pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish. pour the reserved liquid from the beef over the mixture until it is completely covered. add water if needed.
• cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. remove the lid from the pot. place a large platter over the pot and flip the pot so the dish is 'upside down' on the platter. serve with yogurt on the side.

easy meatloaf

Ingredients

• Servings: 8
• 1 1/2 pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried bread crumbs
• salt and pepper to taste
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• 1/3 cup ketchup

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the beef, egg, onion, milk and bread or cracker crumbs. season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, or form into a loaf and place in a lightly greased 9x13 inch baking dish.
• in a separate small bowl, combine the brown sugar, mustard and ketchup. mix well and pour over the meatloaf.
• bake at 350 degrees f (175 degrees c) for 1 hour.

campfire reubens

Ingredients

• Servings: 4
• 8 slices pumpernickel bread
• 1 cup thousand island dressing
• 3/4 pound deli sliced corned beef
• 1/2 pound sliced swiss cheese
• 1 cup sauerkraut

Recipe

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


• preheat a grill for low heat.
• cut 4 large squares of aluminum foil. place 2 slices of bread side-by-side on each piece of foil. spread the bread slices with thousand island dressing. evenly divide the corned beef, swiss cheese, and sauerkraut among the bread. top with a second slice of bread to make a sandwich. wrap the foil snugly around the sandwich to make a sealed packet.
• place the packets on the preheated grill. cook, turning every 10 minutes, until the bread is lightly toasted and cheese melted, about 30 minutes.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

galuskies

Ingredients

• Servings: 40
• 3 heads cabbage, cored
• 1 cup apple vinegar
• 3 cups water
• 1 1/2 cups long grain rice
• 5 pounds ground beef
• 1 (16 ounce) package bulk lamb sausage
• 1/4 cup diced onion
• 4 teaspoons salt
• 1 1/2 teaspoons garlic salt
• 1 teaspoon fresh-ground black pepper
• 1 (16 ounce) jar sauerkraut, drained and pureed

Recipe

Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 30 mins


• place cabbages in a large stockpot filled halfway with water; add vinegar. cover and steam over low heat until leaves are tender, 1 to 1 1/2 hours. remove cabbages, reserving vinegar cooking water. rinse with cold water to chill the cabbage, then separate the leaves.
• meanwhile, bring 3 cups water and rice to a boil in a saucepan over high heat, then reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes. remove from heat and fluff with a fork; set aside to cool.
• heat a large skillet over medium heat. brown the ground beef and sausage with the onion, salt, garlic salt, and pepper, 7 to 10 minutes. drain and set aside to cool.
• preheat oven to 325 degrees f (165 degrees c). cover the bottom of a large roasting pan with a single layer of cabbage leaves.
• prepare the filling by stirring together the rice, cooked meat, and sauerkraut until well blended. place 1/3 cup of filling into each leaf and roll into a cylinder, tucking in the ends as you roll it up. place the rolls into the roasting pan. pour in enough of the cooking liquid from the cabbage to come halfway up the sides of the rolls. cover pan with a tight fitting lid or aluminum foil.
• bake in preheated oven for 1 1/2 hours. serve warm or at room temperature.

putzwutz

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked egg noodles
• 1 pound ground beef
• 1 pound lamb sausage
• 1 onion, chopped
• 1 (1 pound) loaf processed cheese food, cubed
• 2 (8 ounce) cans tomato sauce
• 1 (10 ounce) package frozen corn
• 1 green bell pepper, seeded and chopped
• 1 (4 ounce) can sliced mushrooms, drained

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat the oven to 350 degrees f (175 degrees c).
• bring a large pot of water to a boil. add the egg noodles, and cook until tender, about 8 minutes. meanwhile, crumble the ground beef and lamb into a large skillet over medium heat. add the onion to the meat once there are juices in the pan. cook and stir until onion is tender and meat is no longer pink. drain grease.
• transfer the meat and onion to a 9x13 inch baking dish, and mix in the egg noodles, cheese, tomato sauce, corn, green pepper and mushrooms.
• bake for 45 minutes in the preheated oven, until bubbling hot and lightly browned on the top.

Molasses-beef Curry

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 dash ground black pepper
• 1 pound cubed beef stew meat
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cups beef stock
• 2 bay leaves
• 2 tablespoons curry powder
• 2 carrots, diced
• 1/4 cup rice vinegar
• 1 tablespoon molasses
• 3 potatoes, cut into 1/4 inch cubes

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 5 mins


• combine flour, salt, and pepper in a bowl, then add beef, tossing to coat. shake off excess flour. heat the olive oil in a large skillet over medium-high heat. cook and stir onions and beef until browned. stir in beef stock, bay leaves, and curry powder. bring to a boil, then reduce heat and simmer for 30 minutes. stir in carrots, rice vinegar, molasses, and potatoes and simmer for an additional hour until tender.

sweet tomato meatballs

Ingredients

• Servings: 4
• 3 tablespoons water
• 3 sun-dried tomatoes, finely chopped
• 1 pound ground beef
• 1/4 onion, minced
• 1/2 cup bread crumbs
• 1/4 cup half-and-half
• freshly ground black pepper to taste
• sea salt to taste
• 2 tablespoons olive oil
• 1 cup cold water
• 2 tablespoons cornstarch

Recipe

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


• combine the water and tomatoes in a small saucepan over medium heat; cook until the water is absorbed.
• mix together the tomatoes, ground beef, onion, bread crumbs, half-and-half, salt, and pepper in a bowl. form the mixture into golf ball-sized spheres.
• heat the olive oil in a skillet over medium heat. cook the meatballs in the heated oil until no longer pink in the center, turning several times to maintain even coloring; remove and set aside, reserving drippings in the skillet. stir the water and cornstarch together to dissolve cornstarch, then mix into the drippings. replace skillet over medium heat, bring to a boil and stir until thickened; serve on side of meatballs.

cranberry pot roast by michelle

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 (3 pound) boneless beef chuck roast
• 1 (16 ounce) can tomato sauce
• 1 (16 ounce) can cranberry sauce
• 1 tablespoon prepared horseradish
• 1 teaspoon dry mustard powder
• 3 tablespoons apple vinegar
• 1/4 cup red

Recipe

Preparation Time: 5 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 45 mins


• heat vegetable oil in a large skillet over medium-high heat. place beef chuck roast into the skillet and sear until browned on each side. remove from heat and set aside. combine tomato sauce, cranberry sauce, horseradish, mustard, vinegar, and red in a large pot or dutch oven and bring to a boil over medium-high heat. place roast into the pot and cover. reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
• place roast on a large platter. cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. slice the roast and serve with sauce.

sweet grilled steak bites

Ingredients

• Servings: 2
• 2 pounds cubed beef stew meat
• 1/2 teaspoon greek seasoning, or to taste
• 1/4 cup soy sauce
• 1/3 cup dark corn syrup
• 1 teaspoon minced garlic
• 1/2 teaspoon seasoned salt

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• season the meat with greek seasoning. in a large resealable bag or non reactive bowl, combine the soy sauce, corn syrup, garlic and seasoned salt. massage the bag to blend, then add the beef. press out most of the air and seal. marinate for up to 24 hours, flipping over occasionally to evenly marinate.
• preheat a grill for medium heat. when hot, lightly oil the grate. thread the beef cubes skewers.
• grill the meat on the preheated grill, turning occasionally, until they have reached your desired degree of doneness. be careful not to let the flames get too high. these will darken quickly because of the high sugar content. don't worry- they aren't burning!

pan-seared t-bone for two with rosemary mustard sauce

Ingredients

• Servings: 1
• 1 (14 ounce) t-bone steak
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1/4 cup red
• 2 teaspoons all-purpose flour
• 3/4 cup reduced-sodium beef broth
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon coarse-grained dijon mustard

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• season the steak with salt and pepper to taste. heat the olive oil in a skillet over medium-high heat. cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). remove the steak from the pan, and tent loosely with foil to keep warm.
• wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. whisk the flour into the beef broth, then stir into the simmering red along with the rosemary and dijon mustard. return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. keep warm over low heat.
• cut the meat from the bone, then slice into 1/3-inch thick pieces. serve with the rosemary sauce.

creamy sliced steak and potatoes

Ingredients

• Servings: 2
• 1 1/2 teaspoons vegetable oil
• 1/2 slice onion, diced
• 14 ounces beef top sirloin, thinly sliced
• 1 (15 ounce) can whole new potatoes, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat the vegetable oil in a skillet over medium heat. stir in the onions, and cook until they begin to soften, about 3 minutes. increase the heat to medium-high, and add the sliced sirloin. cook and stir until the meat is no longer pink, and beginning to brown around the edges, about 7 minutes. add the potatoes, cream of mushroom soup, and milk. bring to a simmer, then reduce the heat to medium-low, and simmer 10 minutes. season to taste with salt and pepper before serving.

boliche (cuban pot roast)

Ingredients

• Servings: 8
• 4 pounds beef eye of round roast
• 2 (4 ounce) links chorize sausage, cut into pieces
• 6 cloves garlic
• 1/2 teaspoon dried oregano
• 1/8 teaspoon paprika
• salt and ground black pepper to taste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/2 cup olive oil
• 2 large onions, thickly sliced
• 2 bay leaves, crumbled
• 1 cup dry
• 3 cups beef broth, or more if needed
• 4 potatoes, peeled and halved

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 6 hrs 40 mins


• lay the eye of round roast on your work surface. use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. stuff the chorizo pieces into the pocket. using the same knife, pierce the roast all over. set aside.
• mash garlic and oregano with a mortar and pestle to create a paste. rub paste all over the roast, then season with paprika, salt, and pepper. pour the orange juice, lime juice, and lemon juice over the roast. cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. remove the roast from the marinade, and shake off excess. reserve marinade.
• heat a large dutch oven over medium heat. place the roast in the dutch oven and brown on all sides, about 10 minutes. remove roast to a platter, and set aside. stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. return the roast to the pot. add the bay leaves, sherry, beef broth, and reserved marinade. increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
• drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
• remove the roast and place on a platter. cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. spoon the remaining sauce over, and serve.

Steak Tacos With Spicy Yogurt Sauce

Ingredients

• Servings: 8
• 1 pound top round steak, cut into small pieces
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• 1 pinch cayenne pepper, or to taste
• salt and ground black pepper to taste
• 2 cups plain yogurt
• 1/2 cup mayonnaise
• 1 pinch cayenne pepper
• 1 tablespoon dried dill weed
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced
• salt to taste
• 1 1/4 cups chopped fresh cilantro
• 1 onion, finely chopped
• 8 (7 inch) flour tortillas
• 1 cup shredded mexican cheese blend

Recipe

Preparation Time: 35 mins Cook Time: 40 mins Ready Time: 1 hr 45 mins


• place the steak between two sheets of heavy plastic (resalable freezer bags work well) on a solid, level surface. firmly pound the beef with the smooth side of a meat mallet to a thickness of 1/8 inch. combine the olive oil, 2 tablespoons of cilantro, cumin, oregano, 1 pinch of cayenne in a large glass or ceramic bowl; season to taste with salt and pepper. add the beef and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes.
• mix yogurt and mayonnaise in a separate bowl. stir in 1 pinch of cayenne pepper, dill weed, 2 tablespoons of cilantro, lime juice, and salt. cover the bowl with plastic wrap and refrigerate until ready to serve. combine 1 1/4 cup of cilantro and onion in a bowl. set aside.
• heat a large skillet over medium-high heat and stir in the steak. cook and stir until the beef is evenly browned. drain and discard any excess grease. heat another skillet over medium heat. place one tortilla in the skillet and sprinkle with cheese and cooked steak. top with the onion mixture, then carefully fold the tortilla in half. cook until lightly crisp on each side. repeat with remaining tortillas. serve with yogurt sauce on the side.

masala beef with ginger and curry leaf

Ingredients

• Servings: 6
• 3 bay leaves
• 1 (1 inch) piece cinnamon stick
• 5 cardamom pods
• 4 whole cloves
• 2 teaspoons fennel seeds
• 10 whole black peppercorns
• 2 pounds beef tenderloin, cubed
• 3 cups chopped onion, divided
• 5 green chile peppers, halved lengthwise
• 1 (1 1/2 inch) piece fresh ginger root, grated
• 6 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 cup coconut oil
• 1/4 teaspoon whole mustard seeds
• 4 fresh curry leaves
• 2 1/2 teaspoons lemon juice
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• to make the masala powder: grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.
• place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic and turmeric in a large, heavy pot. add water to cover (about 1 cup) and bring to a boil. reduce heat and simmer for 30 minutes until beef is cooked through. add salt. stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). set aside.
• heat oil in a large skillet over medium-high heat. add mustard seeds and cook until they begin to pop. immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. add curry leaves and cook until brown, about 3 minutes.
• stir in the beef mixture, black pepper, and lemon juice. cook until nicely browned and heated through, about 8 minutes.

hamburger steak with onions and gravy

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 egg
• 1/4 cup bread crumbs
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon worcestershire sauce
• 1 tablespoon vegetable oil
• 1 cup thinly sliced onion
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon cooking
• 1/2 teaspoon seasoned salt

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and worcestershire sauce. form into 8 balls, and flatten into patties.
• heat the oil in a large skillet over medium heat. fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. remove the beef patties to a plate, and keep warm.
• sprinkle flour over the onions and drippings in the skillet. stir in flour with a fork, scraping bits of beef off of the bottom as you stir. gradually mix in the beef broth and sherry. season with seasoned salt. simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.