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, , 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.

Mom's Spaghetti Sauce

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 onion, chopped
• 4 tablespoons chopped fresh parsley
• 7 tablespoons olive oil
• 1 (46 fluid ounce) can tomato juice
• 1 1/2 (15 ounce) cans tomato sauce
• 2 teaspoons worcestershire sauce
• 2 teaspoons salt
• 1 pinch ground black pepper
• 1/4 teaspoon garlic salt

Recipe

• in a large skillet cook ground beef with the chopped onions, parsley, and olive oil. cook until onions are soft and ground beef is cooked through.
• in a large saucepan, combine tomato juice, tomato sauce, worcestershire sauce, salt, ground black pepper, and garlic. add ground beef mixture and simmer for 1 hour.

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.

Mom's Spaghetti Sauce

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 onion, chopped
• 4 tablespoons chopped fresh parsley
• 7 tablespoons olive oil
• 1 (46 fluid ounce) can tomato juice
• 1 1/2 (15 ounce) cans tomato sauce
• 2 teaspoons worcestershire sauce
• 2 teaspoons salt
• 1 pinch ground black pepper
• 1/4 teaspoon garlic salt

Recipe

• in a large skillet cook ground beef with the chopped onions, parsley, and olive oil. cook until onions are soft and ground beef is cooked through.
• in a large saucepan, combine tomato juice, tomato sauce, worcestershire sauce, salt, ground black pepper, and garlic. add ground beef mixture and simmer for 1 hour.

Funky Cholent

Ingredients

• Servings: 8
• 2 teaspoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound beef stew meat, cubed
• 5 large potatoes, cubed
• 1 sweet potato, cubed
• 1 (16 ounce) can baked beans
• 1 tablespoon ketchup
• 1 tablespoon barbecue sauce
• 1 tablespoon prepared yellow mustard
• 2 teaspoons dry onion soup mix
• 2 teaspoons seasoned salt
• 1 teaspoon steak seasoning
• 1/2 cup pearl barley

Recipe

Preparation Time: 20 mins Cook Time: 13 hrs 40 mins

Ready Time: 14 hrs


• heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. add the beef stew meat, and quickly brown the pieces on all sides. stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
• stir in the pearl barley, and transfer the stew to a slow cooker set on low until the barley is tender, about 12 hours.

the best chicken fried steak

Ingredients

• Servings: 4
• 4 (1/2 pound) beef cube steaks
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 egg
• 1 tablespoon hot pepper sauce (e.g. tabasco™)
• 2 cloves garlic, minced
• 3 cups vegetable shortening for deep frying
• 1/4 cup all-purpose flour
• 4 cups milk
• kosher salt and ground black pepper to taste

Recipe

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


• pound the steaks to about 1/4-inch thickness. place 2 cups of flour in a shallow bowl. stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, tabasco sauce, and garlic. dredge each steak first in the flour, then in the batter, and again in the flour. pat the flour the surface of each steak so they are completely coated with dry flour.
• heat the shortening in a deep cast-iron skillet to 325 degrees f (165 degrees c). fry the steaks until evenly golden brown, 3 to 5 minutes per side. place fried steaks on a plate with paper towels to drain. drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• return the skillet to medium-low heat with the reserved oil. whisk the remaining flour into the oil. scrape the bottom of the pan with a spatula to release solids into the gravy. stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. season with kosher salt and pepper. spoon the gravy over the steaks to serve.

Slow Cooker London Broil

Ingredients

• Servings: 8
• 2 pounds flank steak
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed tomato soup
• 1 (1 ounce) package dry onion soup mix

Recipe

Preparation Time: 10 mins Cook Time: 10 hrs

Ready Time: 10 hrs 10 mins


• place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
• in a medium bowl, mix together mushroom and tomato soup. pour mixture over beef. sprinkle dry onion soup mix over top.
• cover, and cook on low for 8 to 10 hours.

it's chili by george!!

Ingredients

• Servings: 10
• 2 pounds lean ground beef
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder

Recipe

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

Ready Time: 1 hr 55 mins


• place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and crumble.
• in a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. bring to a boil, then reduce heat to low. simmer for 1 1/2 hours. (note: if using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Ladonna's Spaghetti With Sauce

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 onion, chopped
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 2 (6 ounce) cans tomato paste
• 1 cup finely grated carrots
• 4 tablespoons italian seasoning
• 1 pound fresh mushrooms, quartered
• 5 cloves garlic, minced
• salt to taste
• ground black pepper to taste
• 2 pounds spaghetti

Recipe

• cook ground beef and onion over medium heat till done. drain off grease.
• combine beef and onion, tomato juice, tomato paste, tomato sauce, grated carrots, seasoning, mushrooms, garlic, and salt and pepper in a large pot. simmer 2 to 3 hours on very low heat.
• cook pasta according to package directions. drain. serve sauce over pasta.

korean braised short ribs (galbi jjim)

Ingredients

• Servings: 8
• sauce:
• 1 1/2 cups soy sauce
• 3 tablespoons sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger root
• 1 teaspoon ground ginger
• 1/4 cup brown sugar
• 2 1/2 cups water
• 1/2 cup rice
• 1/2 cup pear, peeled and grated
• 1 kiwi, peeled and mashed
• 2 teaspoons salt
• 1 pinch ground black pepper
• ribs:
• 4 pounds beef short ribs
• 1 carrot, cut into large dice
• 2 potatoes, peeled, cut into large chunks
• 1/2 cup chopped green onions
• 1 yellow onion, cut into large dice
• 1 cup chestnuts (optional)
• 1/2 cup shiitake mushrooms, sliced (optional)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs 20 mins


• to make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice , pear, kiwi, salt, and pepper in a large bowl. whisk to combine.
• fill a large stockpot with cold water. soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. drain. score ribs by slicing shallow criss cross cuts across the meat.
• fill the stockpot with clean water and bring to a boil. simmer the short ribs in the water for 30 minutes. drain. return the simmered ribs to the pot; pour in the sauce, bring to a low boil. simmer the ribs in the sauce for 60 minutes. stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. simmer until vegetables are tender, at least 30 additional minutes.

beef stuffed zucchini

Ingredients

• Servings: 4
• 2 large zucchinis, halved lengthwise
• 1 1/2 pounds ground beef
• 1 (10.75 ounce) can condensed tomato soup
• 1/2 (10.75 ounce) can water
• 1 small yellow bell pepper, chopped
• 1/2 cup dry bread crumbs
• 1 egg
• 1 tablespoon italian seasoning
• 1/2 teaspoon garlic powder
• 1 cup shredded italian cheese blend, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil.
• scoop seeds and flesh from zucchini halves with spoon, leaving hollowed-out shells. discard about half the flesh. put remaining flesh in a large bowl.
• mix ground beef, tomato soup, water, bell pepper, bread crumbs, egg, italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. arrange stuffed zucchini the prepared baking sheet.
• bake in preheated oven for 25 minutes. sprinkle italian cheese blend over the zucchinis and continue baking until the cheese is melted and bubbly, about 10 minutes more.

sloppy joe spaghetti

Ingredients

• Servings: 4
• 1 pound spaghetti
• 1 pound lean ground beef
• 1 (15 ounce) can sloppy joe sauce
• 1/2 green bell pepper, diced
• 1/2 onion, chopped
• 1/2 cup italian-style dried bread crumbs
• 1/4 cup shredded cheddar cheese

Recipe

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


• 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.
• in a large skillet, brown beef over medium heat; cook until no longer pink and drain. add sauce and simmer on low.
• add green bell pepper and onion; mix well. remove from heat and immediately mix in bread crumbs and cheese.
• add sauce to pasta; serve immediately.

Sirloin Steak With Garlic Butter

Ingredients

• Servings: 8
• 1/2 cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 pounds beef top sirloin steaks
• salt and pepper to taste

Recipe

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


• preheat an outdoor grill for high heat.
• in a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. set aside.
• sprinkle both sides of each steak with salt and pepper.
• grill steaks 4 to 5 minutes per side, or to desired doneness. when done, transfer to warmed plates. brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

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.

emily's manicotti

Ingredients

• Servings: 4
• 1/2 pound ground beef
• 1/2 pound lamb sausage
• 1/2 cup chopped sweet onion
• 1 teaspoon minced garlic
• 1/4 cup italian seasoned dry bread crumbs
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1 (16 ounce) jar pasta sauce
• 1 (8 ounce) package manicotti shells
• 1 cup shredded mozzarella cheese

Recipe

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

Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking dish.
• cook the beef and lamb in a skillet over medium-high heat until evenly brown. drain grease, and transfer meat to a large bowl. place onion and garlic in the skillet, and cook until onion is tender. transfer to bowl with beef. mix the bread crumbs, parsley, and oregano into the bowl.
• spread 1/2 the pasta sauce over the bottom of the baking dish. stuff manicotti shells with the meat mixture, arrange in the baking dish, and cover with remaining sauce.
• cover pan with foil, and bake manicotti 40 minutes in the preheated oven. uncover, sprinkle with cheese, and continue baking 20 minutes, until bubbly.

Idaho Finger Steaks

Ingredients

• Servings: 6
• 1 1/2 cups milk
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• 2 tablespoons seasoned salt
• 3/4 tablespoon worcestershire sauce
• 2 1/2 cups flour
• 4 cups oil for deep frying
• 3 pounds beef tenderloin, cut into 2 1/2x3/4-inch strips

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• mix together the milk, thyme, marjoram, salt, seasoned salt, and worcestershire sauce in a bowl. stir in the flour gradually until the mixture reaches a thick, batter-like consistency. refrigerate 1 to 2 hours.
• preheat the oil in a large pot to 375 degrees f (190 degrees c).
• completely coat each piece of beef in the batter and gently place into the hot oil. lie them into the oil individually to keep them from sticking together. cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes. allow the oil to return to 375 degrees f (190 degrees c) between batches.

Tacos In Pasta Shells

Ingredients

• Servings: 6
• 1 1/4 pounds lean ground beef
• 1 (3 ounce) package cream cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 18 jumbo pasta shells
• 2 tablespoons butter, melted
• 1 cup taco sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 1 1/2 cups crushed tortilla chips
• 1 cup sour cream

Recipe

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


• in a large skillet, brown beef over medium heat until no longer pink; drain. add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
• meanwhile, 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. toss cooked shells in butter.
• preheat oven to 350 degrees f (175 degrees c).
• fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. cover with foil and bake in preheated oven for 15 minutes.
• remove dish from oven and top with cheddar cheese, monterey jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
• top with sour cream and onions; serve.

Dad's Home With The Kids Slow-cooker Roast

Ingredients

• Servings: 8
• 1 (14 ounce) can beef broth
• 1/2 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup lemon juice
• 5 tablespoons worcestershire sauce
• 2 teaspoons minced garlic
• 2 tablespoons garlic powder, preferably roasted
• 2 tablespoons dried basil
• 2 tablespoons dried parsley
• 1 tablespoon ground black pepper
• 1 tablespoon vegetable oil
• 1 (5 pound) beef chuck roast, patted dry with paper towels
• 1 cup baby carrots
• 1 cup uncooked elbow macaroni

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs 40 mins

Ready Time: 5 hrs 50 mins


• in a blender, pour the beef broth, soy sauce, olive oil, lemon juice, and worcestershire sauce; add garlic, garlic powder, basil, parsley, and black pepper. cover blender, and pulse a few times, then blend thoroughly, about 20 seconds.
• in a large skillet over medium-high heat, heat the vegetable oil until tiny wisps of smoke rise, then brown the roast on all sides, 2 to 3 minutes per side. place the roast into a slow cooker. pour the beef broth mixture from the blender over the roast, set the cooker to medium, and cover.
• cook until very tender, 5 to 6 hours; add the carrots, recover the cooker, and cook for 10 more minutes; then mix in the macaroni. cover the cooker, and simmer until macaroni and carrots are tender, about 20 more minutes. slice beef, and serve with macaroni, carrots, and sauce.

sun dried tomato and pine nut stuffed beef tenderloin

Ingredients

• Servings: 8
• 6 tablespoons olive oil, divided
• 1/2 cup pine nuts
• 1/2 cup chopped shallots
• 2 cloves garlic, minced
• 2/3 cup chopped oil-packed sun-dried tomatoes
• 1 cup bread crumbs
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 1 (3 pound) beef tenderloin

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• preheat oven to 425 degrees f (220 degrees c).
• heat 3 tablespoons olive oil in a skillet over a medium heat. stir in pine nuts, and cook until golden brown. remove with a slotted spoon, and drain on paper towels. place shallots in the skillet. cook and stir until tender, about 5 minutes. mix in garlic and sun-dried tomatoes, and cook 2 minutes. remove skillet from heat, mix in pine nuts, bread crumbs, and parsley. season with salt and pepper, and set aside to cool.
• slice the tenderloin lengthwise across the top about 2/3 of the way through the meat to create a pocket. spread stuffing into the pocket. wrap the tenderloin with kitchen twine to secure the stuffing, and transfer to a roasting pan. rub the remaining olive oil over the surface of the meat. season with salt and pepper.
• roast in the preheated oven for 15 minutes. lower oven temperature to 350 degrees f (175 degrees c) and continue cooking tenderloin 20 minutes, or to a minimum internal temperature of 145 degrees f (63 degrees c). remove from oven and let the meat rest for 15 minutes before serving.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

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.

it's chili by george!!

Ingredients

• Servings: 10
• 2 pounds lean ground beef
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder

Recipe

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

Ready Time: 1 hr 55 mins


• place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and crumble.
• in a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. bring to a boil, then reduce heat to low. simmer for 1 1/2 hours. (note: if using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

slow cooker stew

Ingredients

• Servings: 8
• 3/4 cup flour
• 2 1/2 pounds beef stew meat, cut into 1 1/2-inch cubes
• 2 tablespoons vegetable oil
• 2 large potatoes, peeled and cut into bite-size pieces
• 2 carrots, peeled and cut into bite-size pieces
• 2 large yellow onions, quartered
• 1 sprig fresh thyme, or more to taste
• 2 cups irish (such as guinness®)
• 1 teaspoon salt
• 1 tablespoon chopped fresh parsley (optional)

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 25 mins


• place the flour in a resealable plastic bag. add the beef, a few pieces at at a time, and shake the bag to coat.
• heat the vegetable oil in a large skillet over medium-high heat. stir in the beef, cooking until browned on all sides, 8 to 10 minutes. transfer the browned beef to a plate lined with paper towels to drain.
• place the beef, potatoes, carrots, onions, and thyme into a slow cooker, and pour the on top. cover and cook on low until the meat is very tender, about 8 hours. season with salt, then remove thyme. garnish with parsley before serving.

Reuben Soup

Ingredients

• Servings: 8
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups water
• 4 cubes beef bouillon
• 8 ounces shredded corned beef
• 1 cup sauerkraut, drained
• 3 cups half-and-half cream
• 3 cups shredded swiss cheese
• 8 slices rye bread, toasted and cut into triangles

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. gradually stir in water and bouillon, and bring to a boil. reduce heat to low, and simmer for 5 minutes.
• stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. cook and stir for 30 minutes or until slightly thickened.
• preheat broiler.
• ladle soup into 8 ovenproof bowls. top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. place in oven under broiler until the cheese melts and lightly browns.

Summer Sausage

Ingredients

• Servings: 40
• 5 pounds ground beef
• 5 teaspoons sugar-based curing mixture (such as morton® tender quick®)
• 1/4 cup mustard seed
• 3 tablespoons garlic powder
• 1 teaspoon cayenne pepper
• 1 tablespoon red pepper flakes
• 1 tablespoon salt
• 1/2 teaspoon hickory-flavored liquid smoke

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. cover with plastic, and refrigerate for three days, mixing well once a day.
• on the fourth day, preheat oven to 200 degrees f (100 degrees c).
• shape the mixture into five logs, and place on a wire rack over a large drip pan. bake for eight hours, then remove to cool on paper towels. let cool, then wrap logs individually in plastic wrap. chill completely before slicing. they also freeze well.

Sassy Sausage And Black Bean Soup

Ingredients

• Servings: 5
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, undrained
• 1 (14.5 ounce) can stewed tomatoes
• 1 (10.5 ounce) can condensed beef broth
• 1/2 cup chunky salsa
• 1/2 cup water
• 12 ounces beef sausage
• 1/4 cup chopped fresh cilantro

Recipe

• in a large saucepan over medium heat, combine the oil, onions and garlic. saute for 8 minutes, or until tender. add the beans, tomatoes with liquid, broth, salsa and water. bring to a boil over high heat.
• cut sausage into 1/2 inch slices and stir into soup. reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. ladle soup into bowls and sprinkle with cilantro.

president ford's braised eye round steak

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 large onions, sliced
• 12 (4 ounce) beef eye of round steaks
• 1/4 teaspoon dried thyme
• 1 teaspoon seasoned salt
• 1/4 cup all-purpose flour for coating
• 1 cup beef consomme
• 1 cup burgundy
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• heat the oil in a large skillet over medium-high heat. add onions; cook and stir until lightly browned and tender, about 5 minutes. remove the onions from the skillet using a slotted spoon and set aside in a bowl. season the steaks with thyme and seasoned salt, then dust them lightly with flour. fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
• pour the red and beef consomme in with the beef. return the cooked onions to the pan. cook over medium-high heat until the aroma of dissipates, 2 to 3 minutes. reduce heat to low, cover, and simmer for 1 hour. serve steaks with the sauce and a garnish of fresh parsley.

Southwest Stew

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1 onion, chopped
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15.25 ounce) can whole kernel corn, drained
• 4 potatoes, cubed
• 1 cup medium salsa
• 2 cups water
• 1 teaspoon ground cumin
• salt to taste
• ground black pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese

Recipe

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


• cook ground beef and onion until done.
• in a large pan add beef, onion, tomatoes, beans, corn, potatoes, picante sauce, water, cumin, salt and pepper to taste, and garlic powder. simmer, covered, for 45 minutes. i like to use slow cooker and let it simmer all day. serve; top with cheese.

Over The Top Nachos

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 onion, finely diced
• salt and pepper to taste
• 2 cups shredded cheddar cheese
• 1 (16 ounce) can refried beans
• 1 (14.5 ounce) package tortilla chips
• 1 fresh jalapeno pepper, sliced

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• in a large frying pan, brown ground beef with onion, salt and pepper over medium heat. break the meat into very small pieces while it is cooking. after the meat is thoroughly cooked, drain off the grease.
• arrange chips on a microwavable platter. spread beans over the chips. layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. arrange jalapeno peppers on top.
• microwave on medium-high until cheese has melted. serve immediately.

Bbq Rib-eye - You Won't Believe It!

Ingredients

• Servings: 2
• 2 (10 ounce) marbled beef rib-eye steaks
• 2 teaspoons garlic powder, or to taste
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 (12 fluid ounce) cans cola-flavored carbonated beverage
• 2 cups barbeque sauce
• 8 slices bacon

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 4 hrs 40 mins


• score steaks on both sides in a diamond pattern using a sharp knife. punch the fatty areas with the tip of the knife. sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. rub to get the seasoning into all of the scores.
• place steaks in a shallow dish, and pour the cola over them. cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. during the last hour, coat the steaks with a thin layer of barbeque sauce.
• preheat an outdoor grill for high heat.
• lightly oil the grilling surface. place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. cover, and slow cook for 10 minutes per side.
• spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.

my chili

Ingredients

• Servings: 8
• 2 pounds ground beef
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 4 (14.5 ounce) cans stewed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans with liquid

Recipe

• combine ground beef, onion, and garlic in large stockpot. cook and stir over medium heat until beef is brown. drain.
• stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. heat to boiling, reduce heat to simmer, and cover. cook, stirring occasionally, for 1 hour.
• stir in beans. simmer, uncovered, for 20 minutes; stir occasionally.

Kansas City Steak Soup

Ingredients

• Servings: 1
• 1 pound round steak, chopped
• 1 cup margarine
• 1 cup all-purpose flour
• 1/2 gallon water
• 1/4 tablespoon ground black pepper
• 1 large carrot, diced
• 1 onion, chopped
• 1 stalk celery, diced
• 1 (16 ounce) package frozen mixed vegetables
• 16 ounces stewed tomatoes
• 12 cubes beef bouillon
• 2 tablespoons margarine

Recipe

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

Ready Time: 1 hr 55 mins


• make a roux by melting the butter or margarine, then stirring in the flour. brown gently.
• gradually add 2 cups of the water to the roux and stir until smooth. add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
• in a skillet saute the steak in 2 tablespoons butter or margarine until browned. drain off all the grease. add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. season to taste with freshly ground black pepper. once cooked this soup may be frozen for later use.

grilled filet mignon with gorgonzola cream sauce

Ingredients

• Servings: 4
• 4 cups heavy cream
• 3 ounces crumbled gorgonzola cheese
• 3 tablespoons grated parmesan cheese
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 4 (8 ounce) fillets beef tenderloin
• 1 pinch lemon pepper
• 1 pinch garlic powder
• 1 pinch onion powder
• salt and ground black pepper to taste
• 12 slices thick sliced bacon, chopped
• 4 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• pour heavy cream into a saucepan and bring to a boil over medium heat. reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. remove from heat and whisk in the gorgonzola cheese and parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. set aside. place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. drain the bacon on a paper towel-lined plate.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. serve each steak with the gorgonzola sauce and top with crumbled bacon and chopped green onion.

Tater Tot Bake

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 onion, chopped
• salt and pepper to taste
• 1/2 (32 ounce) package tater tots
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium-high heat, brown the ground beef with the onions. drain excess fat, and season with salt and pepper to taste.
• spread the beef mixture evenly over the bottom of a 2 quart casserole dish. arrange tater tots evenly over beef layer. in a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. sprinkle cheddar cheese evenly over the top.
• bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

enchilada casserole ii

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• salt to taste
• 4 (10 inch) flour tortillas
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease a deep dish pie plate; set aside.
• in a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. return to the heat and push the meat and onion to the sides of the pan. add the garlic to the center of the pan and cook briefly. stir the beef and onion together with the garlic.
• stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. mix well and allow to thicken slightly.
• spoon a thin layer of the beef mixture the bottom of the pie plate. begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
• bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.

grilled vidalia onion soup

Ingredients

• Servings: 4
• 4 large vidalia onions
• 4 tablespoons butter
• 4 cubes beef bouillon
• 12 ice cubes
• 4 tablespoons dry
• 1 pinch salt and pepper to taste
• 4 slices provolone cheese

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat the grill for medium-high heat.
• slice the tops off of the onions, and remove the outer layer of skin. leave the base intact. cut slices across the top in a cross hatch pattern, going about 1/2 inch into the onion. set each onion on a square of heavy duty aluminum foil. double the foil if you do not have the heavy duty. place 1 tablespoon of butter on top of each onion, then place one bouillon cube the butter. fold the foil up around the onion. when almost closed, place 3 ice cubes on top of the onion, and spoon 1 tablespoon of the into each packet. seal completely.
• place the packets on the grill, and cook for 40 to 45 minutes. don't peek inside until the 40 minutes has passed. when the onions are cooked through, they will feel tender when you squeeze the packet. open the foil up slightly, and place a slice of cheese on top of each one. close the grill lid, and let the cheese melt into the onions for a minute.
• remove from the grill, and serve from the packets, or remove the onions to a serving bowl, and pour the stock from the packets in with them.

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.

belgian beef stew

Ingredients

• Servings: 6
• 1 pound bacon, diced
• 1 tablespoon butter
• 20 small boiling onions, peeled
• 3 cloves garlic, minced
• 2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
• 2 tablespoons all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 16 ounces dark
• 1/2 bunch fresh parsley, chopped
• 1 lemon, juiced and zested
• 1 tablespoon grated lemon zest

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• blanch the bacon for 1 minute in boiling water. drain.
• place bacon and butter or margarine in a large covered pot or dutch oven. cook over medium heat until bacon is browned. add onions; cook until golden. add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. remove bacon mixture from pot, and set aside.
• add beef to the fat left in the pot, and brown on all sides. when meat is browned, return bacon mixture to the pot. stir in flour, salt, and pepper. add enough to just barely cover the meat. bring to a boil, reduce heat to simmer, and cover. cook for 1 1/2 to 2 hours.
• remove pot from heat, and stir in parsley, lemon zest, and lemon juice. serve hot.

Sukiyaki Beef

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 pound beef round steak, sliced diagonally into 3 inch pieces
• 1/2 cup beef stock
• 2 teaspoons soy sauce
• 1 tablespoon butter
• 3/4 cup onion, diced
• 3/4 cup celery, diced
• 1/4 pound mushrooms, chopped
• 1/4 pound fresh spinach, rinsed

Recipe

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


• heat oil in a wok or large heavy skillet over medium-high heat. add beef, and cook until evenly brown. stir in beef stock, soy sauce and butter. push meat to the side, and toss in onion, celery and mushrooms. cook, stirring, for about 4 minutes. add spinach, and cook for 2 more minutes.

Mom's Authentic Kosher Cholent Recipe

Ingredients

• Servings: 8
• 3 onions, quartered
• 4 tablespoons vegetable oil
• 4 pounds chuck roast, cut into large chunks
• 1 cup dry kidney beans
• 1 cup dried pinto beans
• 1 cup pearl barley
• 5 large potatoes, peeled and cut into thirds
• boiling water to cover
• 2 (1 ounce) packages dry onion and mushroom soup mix
• 2 tablespoons garlic powder
• salt and pepper to taste

Recipe

Preparation Time: 40 mins Cook Time: 10 hrs

Ready Time: 10 hrs 40 mins


• in a large oven safe pot or roasting pan, saute onions in oil over medium heat.
• add meat, and brown well on all sides.
• mix in beans; stir continuously until the beans start to shrivel. stir in the barley. add potatoes, and add just enough boiling water to cover the meat and potatoes. mix in dry soup mix and garlic. season with salt and pepper. bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
• preheat oven to 200 degrees f (95 degrees c).
• cover pot tightly, and place in preheated oven. allow to cook overnight for at least 10 to 15 hours. check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. do not stir; stirring will break up the chunks of potatoes.

breaded hamburgers

Ingredients

• Servings: 4
• 1 pound ground beef
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 teaspoon garlic powder, or to taste
• 2 teaspoons worcestershire sauce
• 2 eggs
• 1 1/2 cups bread crumbs
• 1/4 cup vegetable oil for frying
• 1 small onion, sliced into rings

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• whisk eggs together in a small bowl. place bread crumbs on a plate. in a medium bowl, mix together the ground beef, salt, pepper, garlic powder, and worcestershire sauce. form into 4 patties. dip burger patties into egg, then press into bread crumbs to coat.
• heat oil in a large skillet over medium-high heat. brown the breaded hamburgers on each side, about 2 minutes per side.
• place onion rings in the bottom of a baking dish or casserole dish. pour in just enough water to cover the bottom, but not cover the onion. carefully place burgers on top of the onions in the baking dish without touching the water.
• bake for 25 to 30 minutes in the preheated oven, until burgers are well done.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

grandma's vegetable soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 (46 ounce) can tomato juice
• 1 onion, chopped
• 2 carrots, chopped
• 2 potatoes, diced
• 1 (14 ounce) can whole kernel corn
• 1 (14.5 ounce) can green beans
• 1 pinch ground ginger
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• crumble the ground beef into a large saucepan over medium heat. cook and stir until no longer pink. drain off grease and pour in the tomato juice. add the onion, carrot, and potato. pour in the entire contents of the cans of corn and green beans. season with ginger, salt, and pepper. reduce heat to low and let simmer 1 hour.

Turkey Meatballs

Ingredients

• Servings: 4
• 2 (1 ounce) envelopes dry onion soup mix
• water as needed
• 2 pounds ground turkey
• 1 (6.8 ounce) package beef flavored instant rice mix (e.g. rice a roni)
• 2 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• in slow cooker, combine onion soup mix with enough water to fill slow cooker halfway. set slow cooker to 350 degrees f (175 degrees c) until soup boils.
• meanwhile, to make meatballs: in a large bowl combine turkey with rice and flavoring mix and mix together; then add egg beat and mix well. form mixture into 2 inch balls and brown in a large skillet over medium high heat.
• once soup is boiling, add browned meatballs to slow cooker and cook for 3 hours on medium setting, 6 hours on low setting.

lazy katie's taco salad

Ingredients

• Servings: 2
• 1 pound ground beef
• 1 (8 ounce) bag corn tortilla chips
• 1/2 head romaine lettuce - rinsed, dried, and chopped
• 2 tomatoes, diced
• 2 cups shredded cheddar cheese
• 1/2 cup chopped onion
• 3/4 cup taco sauce

Recipe

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


• in a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until well browned. drain excess fat.
• crumble tortilla chips on a large plate. layer with the beef, lettuce, tomatoes, cheese, onion and taco sauce.

Ladonna's Spaghetti With Sauce

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 onion, chopped
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 2 (6 ounce) cans tomato paste
• 1 cup finely grated carrots
• 4 tablespoons italian seasoning
• 1 pound fresh mushrooms, quartered
• 5 cloves garlic, minced
• salt to taste
• ground black pepper to taste
• 2 pounds spaghetti

Recipe

• cook ground beef and onion over medium heat till done. drain off grease.
• combine beef and onion, tomato juice, tomato paste, tomato sauce, grated carrots, seasoning, mushrooms, garlic, and salt and pepper in a large pot. simmer 2 to 3 hours on very low heat.
• cook pasta according to package directions. drain. serve sauce over pasta.

easy bacon, onion and cheese stuffed burgers

Ingredients

• Servings: 6
• 3 pounds ground beef
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons barbeque sauce
• 1/2 teaspoon garlic powder
• 1/2 pound bacon, cut into 1/4 inch pieces
• 1 medium onion, finely chopped
• 3/4 cup shredded cheddar cheese
• 6 hamburger buns, split

Recipe

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


• in a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown, about 5 minutes. remove bacon from skillet with a slotted spoon and drain on paper towels. turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. mix together onions and bacon in a small bowl.
• prepare a grill or large skillet for medium heat.
• as the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. top each with one of the remaining patties and press the edges together to seal.
• grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. serve on hamburger buns with condiments of your choice.

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.

it's chili by george!!

Ingredients

• Servings: 10
• 2 pounds lean ground beef
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder

Recipe

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

Ready Time: 1 hr 55 mins


• place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and crumble.
• in a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. bring to a boil, then reduce heat to low. simmer for 1 1/2 hours. (note: if using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

callaloo soup

Ingredients

• Servings: 6
• 1 pound callaloo leaves or spinach
• 6 cups chicken stock
• 1 onion, chopped
• 1/2 pound salt beef, fat removed and diced
• 1/2 teaspoon ground black pepper
• 6 tablespoons minced shallots
• 1/4 teaspoon dried thyme
• 1 green chile pepper, chopped
• 1 cup okra
• 1/2 pound crabmeat

Recipe

• remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. cover, and simmer until meat is tender, about 35 minutes.
• add the okra, and cook for 8 minutes.
• remove the chili pepper. puree the soup in a blender or food processor. reheat, and adjust seasonings.

red flavored beef

Ingredients

• Servings: 8
• 1 cup red
• 1 cup water
• 4 pounds beef roast
• 1/2 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs

Ready Time: 5 hrs 20 mins


• place the red , water, and beef roast in a slow cooker. season with dry onion soup mix.
• cover, and cook 5 hours on low.

jennifer's burgundy beef stew

Ingredients

• Servings: 4
• 1 slice bacon
• 1 tablespoon olive oil
• 1/4 cup all-purpose flour
• 1 1/2 pounds london broil-cut beef, cut into chunks
• 2 cups low-sodium beef stock
• 1 cup burgundy
• 4 carrots, cut into chunks
• 1 pound potatoes, cut into chunks
• 1/2 pound mushrooms, sliced
• 2 garlic cloves, minced
• 1 onion, cut into chunks
• 1 teaspoon dried marjoram
• 3/4 teaspoon ground thyme
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon salt
• 1 pinch ground black pepper, or to taste

Recipe

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

Ready Time: 2 hrs


• cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. remove bacon to a paper towel, retaining drippings in the skillet. pour olive oil into reserved bacon drippings.
• pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
• crumble the bacon and add to the skillet. pour beef stock and burgundy over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
• stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.

bulgogi (korean bbq)

Ingredients

• Servings: 4
• 1 cup soy sauce
• 1/2 cup pear juice or white
• 3 tablespoons white sugar
• 2 tablespoons chopped garlic
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 1 tablespoon ground black pepper
• 1 teaspoon monosodium glutamate
• 1 (2 pound) beef rump roast, sliced into thin strips
• 1 onion, cut into thin strips

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• in a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. place beef and onions into the mixture, and stir to coat. cover, and refrigerate for 1 hour.
• preheat grill pan over high heat. brush oil over grill pan, and add beef and onions. cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Mom's Spaghetti Sauce

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 onion, chopped
• 4 tablespoons chopped fresh parsley
• 7 tablespoons olive oil
• 1 (46 fluid ounce) can tomato juice
• 1 1/2 (15 ounce) cans tomato sauce
• 2 teaspoons worcestershire sauce
• 2 teaspoons salt
• 1 pinch ground black pepper
• 1/4 teaspoon garlic salt

Recipe

• in a large skillet cook ground beef with the chopped onions, parsley, and olive oil. cook until onions are soft and ground beef is cooked through.
• in a large saucepan, combine tomato juice, tomato sauce, worcestershire sauce, salt, ground black pepper, and garlic. add ground beef mixture and simmer for 1 hour.

ruby drive sloppy joes

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 1/2 cups ketchup
• 1 cup chunky salsa
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 2 tablespoons white vinegar
• 2 tablespoons dijon mustard
• 1 teaspoon hot sauce
• 6 potato rolls

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• heat a large skillet over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
• stir in ketchup, salsa, brown sugar, worcestershire sauce, white vinegar, dijon mustard, and hot sauce. bring to a simmer and cook, stirring occasionally, over low heat 20 to 30 minutes. serve on potato rolls.

meatballs mexicana and rice

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 1/2 teaspoons dried oregano
• 1 tablespoon dried parsley
• salt, to taste
• 1 cup rice
• 2 cups water
• 1 tablespoon cooking oil
• 2 small onions, minced
• 2 cloves garlic, minced
• 1 (14.25 ounce) can tomato puree
• 1 bay leaf
• 2 tablespoons white vinegar
• 1 teaspoon dried oregano
• 1 tablespoon dried parsley
• 1/2 teaspoon chili powder
• 1 tablespoon brown sugar
• 1 1/2 teaspoons cumin
• salt and ground black pepper to taste
• 1 (11 ounce) can mexican-style corn, drained

Recipe

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


• mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
• bring rice and water to a boil in a pot. cover, reduce heat to low, and simmer 20 minutes.
• while the rice cooks, heat the oil in a skillet over medium heat. cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
• cook the meatballs in the skillet until evenly browned on all sides; drain. place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
• when the rice has finished cooking, stir in the corn. serve the meatballs and sauce over the rice.

Kansas City Steak Soup

Ingredients

• Servings: 1
• 1 pound round steak, chopped
• 1 cup margarine
• 1 cup all-purpose flour
• 1/2 gallon water
• 1/4 tablespoon ground black pepper
• 1 large carrot, diced
• 1 onion, chopped
• 1 stalk celery, diced
• 1 (16 ounce) package frozen mixed vegetables
• 16 ounces stewed tomatoes
• 12 cubes beef bouillon
• 2 tablespoons margarine

Recipe

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

Ready Time: 1 hr 55 mins


• make a roux by melting the butter or margarine, then stirring in the flour. brown gently.
• gradually add 2 cups of the water to the roux and stir until smooth. add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
• in a skillet saute the steak in 2 tablespoons butter or margarine until browned. drain off all the grease. add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. season to taste with freshly ground black pepper. once cooked this soup may be frozen for later use.

garlic mustard ground beef

Ingredients

• Servings: 4
• 1 pound ground beef
• 1/4 cup yellow mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon minced garlic
• 1 1/2 teaspoons soy sauce
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons paprika
• 1/8 teaspoon ground black pepper

Recipe

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


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. reduce heat to low. stir mustard, balsamic vinegar, garlic, soy sauce, honey, paprika, and black pepper into the ground beef; bring to a simmer and cook until hot, about 3 minutes.

Skyline Chili Ii

Ingredients

• Servings: 4
• 2 pounds lean ground beef
• 2 onions, minced
• 35 black peppercorns
• 6 bay leaves, crushed
• 4 whole dried red chile peppers, seeded and diced
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic
• 1 (6 ounce) can tomato paste
• 3 cups water
• 4 tablespoons chili powder
• 1 teaspoon ground cayenne pepper
• 2 1/2 tablespoons distilled white vinegar
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground allspice
• 1 teaspoon worcestershire sauce
• 1 teaspoon salt
• 1 cup shredded colby cheese

Recipe

• brown ground beef in skillet with onions. drain fat.
• place the whole peppercorns, bay leaves, small red peppers, and crushed red pepper in a spice bag.
• in a large pot combine the garlic, tomato paste, water, chili powder, ground red pepper, vinegar, cinnamon, allspice, worcestershire sauce and salt with the ground beef, onions and spice bag. cook over low heat for 3 to 4 hours.
• when ready to serve, don't forget to remove spice bag and whole garlic cloves.

sesame lime steak wraps

Ingredients

• Servings: 4
• 1/2 pound eye of round, thinly sliced
• 1/4 cup lime juice
• 1/4 cup honey
• 1 tablespoon vegetable oil
• 2 teaspoons toasted sesame seeds
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon finely chopped fresh ginger root
• 4 leaves red leaf lettuce - rinsed, dried and torn
• 4 (8 inch) flour tortillas

Recipe

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


• place sliced beef in a shallow bowl. in a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. seal lid tightly, and shake until well combined. pour over beef, and marinate 30 minutes.
• heat a nonstick skillet until very hot. pour beef and marinade into pan, and saute on high heat until steak is evenly brown. remove beef with a slotted spoon. continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. put steak slices back into marinade, mix well, and set aside to cool slightly.
• place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.

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.

Carne Guisada I

Ingredients

• Servings: 4
• 1/2 tablespoon shortening
• 1 1/2 pounds cubed stew meat
• 1 onion, chopped
• 1 (14.5 ounce) can stewed tomatoes
• 2 fresh jalapeno chile peppers, seeded and diced
• 2 chopped tomatoes
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• salt and pepper to taste
• water as needed

Recipe

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


• melt the shortening in a large saucepan over medium high heat. add the meat and brown well on all sides. add the onions and saute for 5 minutes, or until tender. add the canned tomatoes, jalapeno chile peppers, fresh tomatoes, cumin, garlic, and salt and pepper to taste.
• reduce heat to low, cover and simmer for 30 minutes to 1 hour, or until meat is tender. (note: if mixture is too thick, add water as needed. or if mixture is too thin, combine some cornstarch and water and add to thicken.)

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

grandma's best ever sour cream lasagna

Ingredients

• Servings: 1
• 1 (8 ounce) package lasagna noodles
• 1/2 pound ground lamb sausage
• 1/2 pound ground beef
• 1 clove garlic, minced
• 1 (28 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 pinch white sugar
• 1 (16 ounce) container sour cream
• 3 eggs, lightly beaten
• 3/4 cup grated parmesan cheese
• 1/2 cup chopped pitted green olives
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 (12 ounce) packages shredded mozzarella cheese, divided

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the lasagna noodles, and return to a boil. cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain.
• heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. drain any excess grease. stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
• stir together the sour cream, eggs, parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
• to assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. repeat this layering 2 more times. sprinkle the remaining mozzarella cheese evenly over the lasagna.
• bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.