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    You are in: Home / Cookbooks / Single (or 2) - Beef and Veal
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    62 recipes in

    Single (or 2) - Beef and Veal

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    Displaying up to 20 pages of results. To see all results, or register.

    Another recipe posting for safe keeping that I found in TOH magazine. This is a very economical and filling dish. Can also make it lighter by subbing light cream cheese, sour cream and cottage cheese.

    Recipe #436343

    I found the basic recipe in the 2007 Taste of Home Annual Recipes. It was sent in to them by Toni Martin of Byron Center, Michigan.But I added alot of different things, also changed the way that it was prepared and cooked. Submitted to " ZAAR " on October 21, 2009.

    Recipe #395882

    Have you ever wondered...How do I get those perfect diamond grill marks on my steak, slightly crispy texture on the outside, and pink and juicy on the inside. Well it's simple. Salt and Rest. Bring the steaks to room temperature (about 20 to 30 minutes). If you put the steaks on the grill while they are cold they will cool the grill down quickly and you won't get a good sear... and that means no good grill marks. Don't salt the meat while it is cold or the salt will absorb the moisture from the meat and cause it to steam rather than sear on the grill. So after the meat has reached room temperature, then salt and pepper it and let it rest an additional 5 minutes at least. After grilling the steaks to your liking let them rest again for 5 minutes or so. If done right you will be a hit at the dinner table. Happy Cooking.

    Recipe #385111

    www.TopSecretRecipes.com Made since 1961 at Hardee's Restaurant's in Greenville North Carolina.

    Recipe #343514

    This is the classic Steak Diane my husband makes when he wants to prepare something special for us; This is a perfect meal; Serve with french fries and sauteed mushrooms.

    Recipe #310889

    One of my original quick dinners for 2.

    Recipe #262803

    This is similar to Hamburger Stroganoff. I was at the grocery store yesterday and was going through their 3 marked down items carts. I found some cans of "Campbell's Beefy Mushroom Soup" in one of them. I have never seen that kind of soup before. I grabbed a couple of cans of it, figuring that I could come up with a recipe to use one of them them in. Even though there is some beef in the soup, I still used it with hamburger. This is very easy to make. It's more like a Stroganoff without added mushrooms. I am allergic to black pepper, so I don't add it to my recipes. Use however much you want to. You can use more onion and garlic if you want to. Prep time and cook time are appx.

    Recipe #253447

    A Man's Dish! He will think you are Queen of the Kitchen if you cook this for him! Great with mashed potatoes or rice. This is a weekly mainstay in our home.

    Recipe #250622

    A cook at a local seafood restaurant showed us his secret for delicious grilled steak. We haven't found any tastier steak, even at the popular steakhouses!

    Recipe #246959

    From Backyard Living Magazine. The credit goes to Tammy Thomas, from Mustang, OK. It's easy and delicious.

    Recipe #243856

    Asking for a Chuck Eye Steak is like acknowledging membership in a secret society. You are greeted with a knowing smile, a nod of the head, and then just maybe two will emerge from some quiet corner. There are only a couple in each animal, and although they have a taste and tenderness of the more popular rib eye, the cost is considerably less. Please... only tell your favorite buddy.

    Recipe #238451

    Barley is nutricious, and adds depth to this simple stew. From Taste of Home annual cookbook, 2001.

    Recipe #232520

    22 Reviews |  By anme

    If you are from the Rochester area that phrase would make your mouth water. This is any drunk college kids best friend. It is a mixture of meat, carbs, and more carbs piled onto a foam container found in Nick Tahou's and "hots" food joints all over the Rochester area. For about 6 bucks (including tip) you get this plate plus a soda, not too shabby. They have a veggie version, fish, and my favorite--the white hot version. When I left the Rochester to go to school the first thing I would do when I came home was got to a "hots" and order a garbage plate. Also dont expect to finish this unless you are drunk. For more info on this delicious dish go to wikipedia.org and search garbage plate. (I put the direct link on here before but it messed up the rest of the recipe for some reason, so youre gonna have to do it the hard way lol) Also times are approx. if you make your own sauce or not. Also to speed things up I use Recipe #226112 for the potatoes. This recipe is scaled to one, but it can really feed at least four people.... but whats the fun in sharing a garbage plate??

    Recipe #224374

    Juicy tenderloin, wine sauce, fresh herbs... I don't think it gets more perfect than this!

    Recipe #223094

    If you are a single diner like me, half the steak will serve for dinner, the other half can be used the next day for a great Philly Cheese steak (slice and reheat with shredded Swiss cheese and serve on a roll with fried onions and peppers).

    Recipe #220977

    4 Reviews |  By PaulaG

    This recipe is courtesy of Omaha Steaks. Makes an easy and elegant dinner for two.

    Recipe #210012

    Marinating the meat in the lemon juice adds a nice flavor and starts the tenderizing process. I used leftover roast beef, but ground beef or cooked chicken would also work well in this recipe Cooking is a Creative Sport.

    Recipe #200642

    You'll need your butcher's help with this, but just ask, they'll be happy to do it for you!! This is VERY tender and OH SO GOOD because it's made from "cubed" pork chops rather than cubed steak or even tenderized round steak like most recipes use! I've never had good luck with cube steak! No matter what I did it was always tough, from medium rare to well done, it just never came out good and I gave up on it, ...til Tom told me his mom used to use pork instead! What a difference!!! You'll be shocked, too, at how Large they get when they "cube" them!! They're amazing! I've even made them for catering once, and they about died over them! They were a HUGE hit!! Hope you try it this way, you'll never go back! LOL! :)

    Recipe #163861

    I haven't tried this recipe yet but how can you possibly go wrong with pizza and burgers? This is 7 points per serving for Weight Watchers. Sorry, this recipe isn't core.

    Recipe #162711

    4 Reviews |  By duonyte

    I adapted this recipe from a now out of print Sunset cookbook, Cooking for Two. I used to buy it and a good chef's knife as a bridal shower present years ago for every wedding. This makes a generous two servings, and can be easily increased.

    Recipe #147022

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