Beef Recipes

Recipe Title Type Cuisine my meatloaf Beef ---- Poor Man's Mani Beef Turkish Riley's Beef Sausage Beef American Comfort food. Maple Black Peppercorn Filet Mignon Beef American Beef Stroganoff Beef ---- Easy and very tasty. Serve with a salad and you have a great meal. Asian Flank Steak Beef ---- Corned Beef and Cabbage Beef Irish Our perfect, but perfectly simple, corned beef was ordered by 5,459 customers in 2005 and not all of them Irish. Because no fat is added in cooking and the broth is its own sauce, this could be construed as a "light" dish. Fleishkueckle Beef ---- poormo Beef American Sauerbraten mit spatzle Beef German Fleischkuekla Beef ---- Most of us eat it with ketchup. You probably won't be satisfied with your result the first time you try this (unless you're an EXTREMELY talented cook). But just try again...in the case of fleischkuekla, practice really does make perfect! Hope this is helpful to you! Don't get discouraged--the first time I tried to make it myself it was a disaster! But I've gotten much better! Gulu's Penne Pasta with Ground Beef Beef Italian Beef Stock Beef ---- Braised Short Ribs of Beef Beef American Brining gives a result that is twice as good as not brining: The meat tastes slightly sweet, the flavor is deeper, and the meat is more tender. Beef Bourguignon Beef ---- Hearty, tender beef in a red wine sauce. Serve with a loaf of crusty bread. Sirloin with chimichurri marinade Beef Argentinian Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It's incredible with steak, as you will see! Beef blackbeans and pepper with greens Beef ---- Filet Mignon Tiradito with Green Onions and Olive Oil Beef Peruvian This treat is a Peruvian version of Italian carpaccio, sliced raw steak. As with that dish, the key is excellent meat. Tiradito, like carpaccio, must be thinly sliced. Grilled Steak and Potato Salad Beef American The favorite American combination of steak and potatoes is reinterpreted here as a hearty salad. I like to leave the peel on the red skinned potatoes for extra texture and color. If you have any dressing left over, save it and use it for other marinades or on a simple green salad. Poached Beef Tenderloin with Gnocchi and Roasted Root Vegetables Beef ---- Stuffed Eggplant with Fresh Tomato Sauce Beef Italian The Works Steak Burger Beef American spicy bean shepherds pie Beef British suitable for people who think English food is plain and boring Garlic-Infused Rib-Eye Roast Beef American One of the most flavorful and popular boneless roasts, the rib-eye makes an excellent dish with very little waste. The roast is best when marinated for at least two hours. Corned Beef Hash Beef American Always start with high-quality cooked corned beef, never canned. I prefer hash without the traditional crust that results from overcooking. If you feel differently, cook on one side until brown and crusty, invert, and cook the other side until crusty. Hash is one dish that I enjoy with tomato catsup. Whitford's Creamed Beef Beef American From "The WASP Cookbook" BEEF WELLINGTON Beef American Beef Wellington is a cooked fillet of beef tenderloin topped with some pâté and mushroom cap then wrapped in puff pastry and baked until golden brown; it is simple yet legendary. There is a lot to read in this recipe but it is quite easy to make so don't get scared. PRIME RIB ROAST Beef Basque Beef Prime Rib roast is considered the king of meats and one of the most popular beef cuts traditionally served during the holidays and many hotels and restaurants. Standing Rib Roast Beef Canadian Standing Rib is customarily served with Yorkshire Pudding. Tomato and Onion Braised Brisket Beef Jewish This is a hearty and delicious, make-ahead feast-in-a-pot and a wonderfully warming focal point for the Sabbath meal.

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