Beef Recipes

PERFECT POT ROAST Ingredient:
  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon ground fennel
  • 1 (3-pound) chuck roast
  • Extra virgin olive oil
  • 3 large carrots, peeled and cut into 2-inch-long chunks
  • 1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice
  • 3 garlic cloves, smashed
  • 1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic)
  • 3 1/2 cups beef broth
  • 6 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1 fresh or dried bay leaf
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste

Perfect Pot Roast

Dinner , HarperCollins , Beef , Braise , Apple Juice , Winter , main-dish

Author: Patricia Heaton

Growing Up, My Mother Would Make Pot Roast For A Sunday Meal, Or For When We Had Company; It's A Lovely Reminder Of Home.

Yield: 4 servings

Number Of Ingredients: 14

Steps:
  • Preheat the oven to 325ºF.
  • Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
  • Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
  • Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
  • Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
  • Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
  • Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
  • Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
  • Skim off any fat that has risen to the top.
  • Purée the braising liquid in a blender.
  • To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
  • Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
  • Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
  • To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
  • Variations: Tipsy Pot Roast
  • In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.
Nutrition Facts:


BEST DAMN CHILI Ingredient:
  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 Anaheim chile pepper, chopped
  • 2 red jalapeno pepper, chopped
  • 4 garlic cloves, minced
  • 2 ½ pounds lean ground beef
  • ¼ cup Worcestershire sauce
  • 1 pinch garlic powder, or to taste
  • 2 beef bouillon cubes
  • 1 (12 fluid ounce) can or bottle light beer (such as Coors®)
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (12 ounce) can tomato paste
  • ½ cup white wine
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon chipotle pepper sauce
  • 2 ½ teaspoons dried basil
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 2 (16 ounce) cans dark red kidney beans (such as Bush's®)
  • 1 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin

Best Damn Chili

Soups , Stews and Chili Recipes , Chili Recipes , Beef Chili Recipes

Author: Danny Jaye

After Years Of Adjustments I Have Found A Recipe For All To Enjoy. Previous Ones Were Either Too Hot Or Too Mild, This One Even Was To The Liking Of My Finance Who Hates Chili.

Time: 2h50m

Yield: 12

Number Of Ingredients: 28

Steps:
  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Nutrition Facts:

Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g


BEST EVER MEAT LOAF Ingredient:
  • 2 eggs
  • ⅔ cup milk
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 3 slices bread, crumbled
  • 1 ½ pounds ground beef
  • 1 onion, chopped
  • 1 cup shredded Cheddar cheese
  • ½ cup shredded carrot
  • ¼ cup brown sugar
  • ¼ cup ketchup
  • 1 tablespoon prepared yellow mustard

Best Ever Meat Loaf

Main Dish Recipes , Meatloaf Recipes , Beef Meatloaf Recipes

Author: Matt O

The Best Meat Loaf I Have Ever Found. Try It And You Will See.

Time: 1h20m

Yield: 6

Number Of Ingredients: 12

Steps:
  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
  • Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts:

Calories 409.5 calories, Carbohydrate 22.3 g, Cholesterol 155 mg, Fat 22.7 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 10.3 g, Sodium 1227.3 mg, Sugar 14.4 g


EASY MEATLOAF Ingredient:
  • 1 ½ 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
  • ⅓ cup ketchup

Easy Meatloaf

Main Dish Recipes , Meatloaf Recipes , Beef Meatloaf Recipes

Author: Janet Caldwell

This Is A Very Easy And No Fail Recipe For Meatloaf. It Won't Take Long To Make At All, And It's Quite Good!

Yield: 8

Number Of Ingredients: 9

Steps:
  • 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 9x5-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.
Nutrition Facts:

Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g


CLASSIC MEATLOAF Ingredient:
  • 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
  • 1 cup dried breadcrumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 large eggs, lightly beaten
  • 1 medium onion, grated
  • 1 clove garlic, minced
  • 1/2 cup ketchup
  • 1 tablespoon plus 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons light brown sugar

Classic Meatloaf

Food & Cooking , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Food Network Kitchen

Keep This Meatloaf Recipe Handy: It's The Only One You'll Need.

Time: 1h25m

Yield: 6

Number Of Ingredients: 10

Steps:
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  • Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
  • Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
Nutrition Facts:


BEEF STROGANOFF Ingredient:
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 clove of garlic
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g fillet steak, sliced
  • 150g crème fraîche
  • 1 tsp English mustard
  • 100ml beef stock
  • ½ small pack of parsley, chopped

Beef Stroganoff

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Dairy , Bon Appétit , Beef , Main course , Pasta , Mushroom , Shallot

Author: Elena Silcock

Make A Classic Beef Stroganoff With Steak And Mushrooms For A Tasty Midweek Meal. Garnish With Parsley And Serve With Pappardelle Pasta Or Rice.

Time: 45m

Number Of Ingredients: 11

Steps:
  • Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
  • Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
  • Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
  • Season everything well, then tip onto a plate.
  • Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
  • Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
  • Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
  • Cook over a medium heat for around 5 mins.
  • Scatter with some chopped parsley, and serve with pappardelle or rice.
Nutrition Facts:

Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium


BEST BEEF STROGANOFF Ingredient:
  • 1/2 cup minced onion
  • 1 cup sour cream
  • 1 garlic clove, minced
  • 1/4 cup butter
  • 1 lb ground beef
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • canned mushroom stems and pieces, 2-3 cans, drained
  • 1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
  • 1 (12 ounce) bag egg noodles, cooked

Best Beef Stroganoff

One Dish Meal , 100+ Pasta and Noodle Recipes , Noodle Recipes

Author: Bri22

My Mom Made This Beef Stroganoff Weekly When I Was Younger. I Don't Have The Same Metabolism I Did Then, But It's Still The Best $%#&* Beef Stroganoff I Have Ever Had. I Just Want To Thank Everyone For All The Wonderful Reviews And Ideas, I Too Now Add A Splash Of Worcestershire Sauce! Thanks Again!

Time: 35m

Yield: 6-8 serving(s)

Number Of Ingredients: 11

Steps:
  • Sauté onion and garlic in butter over medium heat.
  • Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
  • Stir in sour cream until heated. Serve over noodles.
Nutrition Facts:


THE BEST CLASSIC BEEF STROGANOFF Ingredient:
  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 pound beef tenderloin
  • ¼ cup butter
  • ½ cup water
  • ½ cup chopped onion
  • 1 clove garlic, cut in half
  • 1 pound mushrooms
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream

The Best Classic Beef Stroganoff

World Cuisine Recipes , European , Eastern European , Russian

Author: Triciab

No Shortcuts Here! This Is The Best Beef Stroganoff Recipe There Is! Recipe Can Be Doubled, But Don't Freeze. Tenderloin Can Be Expensive, So Sometimes I Opt For A Cheaper Cut Of Beef Like Sirloin, But This Recipe Is Best With Tenderloin. Serve Over Cooked Noodles Or Rice.

Time: 1h10m

Yield: 6

Number Of Ingredients: 11

Steps:
  • Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
  • Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
  • Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
  • Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.
Nutrition Facts:

Calories 447 calories, Carbohydrate 12.3 g, Cholesterol 94.9 mg, Fat 36.4 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 17.8 g, Sodium 1030.5 mg, Sugar 2.2 g


THE BEST BEEF STROGANOFF Ingredient:
  • 1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 5 tablespoons unsalted butter
  • 1 medium yellow onion, sliced
  • 8 ounces white button mushrooms, quartered
  • 7 ounces shiitakes, caps sliced (stems removed and discarded)
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons all-purpose flour
  • 3/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups beef broth or beef stock
  • 10 ounces medium or wide egg noodles
  • 1/2 cup fresh flat-leaf parsley leaves, chopped
  • 1 tablespoon chopped chives, plus more for serving

The Best Beef Stroganoff

main-dish

Author: Food Network Kitchen

We Used A Marbled, Tender Piece Of Ribeye As The Star Of This Comfort Food Classic. Two Kinds Of Mushrooms Are Cooked Until Crispy To Add An Extra Element Of Flavor. The Whole Dish Is Brought Together With A Rich, Tangy Sauce Made With Sour Cream And Dijon And Served Over Egg Noodles.

Time: 45m

Yield: 4 servings

Number Of Ingredients: 18

Steps:
  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
Nutrition Facts:


EASY SPAGHETTI AND MEATBALLS Ingredient:
  • 1 egg
  • 3 tablespoons Italian-seasoned bread crumbs
  • 2 tablespoons chopped onion
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon pepper
  • 1/4 pound ground beef
  • 1/4 pound bulk Italian sausage
  • 1 jar (14 ounces) spaghetti sauce or 1-1/2 cups homemade spaghetti sauce
  • Hot cooked spaghetti
  • Additional Parmesan cheese, optional

Easy Spaghetti And Meatballs

Food & Cooking , Dinner , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Taste Of Home

When I Was A Teenager, I Cooked Dinner Every Night For Our Family Of Four...mom, Dad, Grandmother, Who Lived Next Door, And Myself. Through The Years, I Have Modified And Changed This Recipe For Two People To Better Fit Our Tastes. That's One Of The Great Things About This Dish. It's Easy To Do Just That! -david Stierheim, Pittsburgh, Pennsylvania

Time: 35m

Yield: 2 servings.

Number Of Ingredients: 10

Steps:
  • In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.
Nutrition Facts:

Calories 388 calories, Fat 18g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 1503mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.


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