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    You are in: Home / Cookbooks / beef
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    58 recipes in

    beef

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    An absolutely delicious way to enjoy steak -- I usually make this with London Broil. A favorite of ours for many years. Preparation time does not including marinating -- this must marinate at least overnight.

    Recipe #99198

    My husband is a steak man, and this is one of his very favorite ways to enjoy it. I have been making this for years, and I hope you enjoy it!

    Recipe #99104

    We had this for dinner this past weekend and I cannot begin to describe how scrumptious it was. This is a recipe from Ina Garten / The Barefoot Contessa. I have never liked Bearnaise Sauce -- but I made this as a special treat for my husband. We BOTH absolutely loved this steak AND the sauce, and it will be a special dinner for us from now on. We served this with Rosemary Roasted Potatoes and Pesto Pea Salad. Yum! ** Please note: This has raw egg yolks in the Bearnaise Sauce **

    Recipe #104258

    Family recipe that goes way back. My mother said her uncle would always take a little of the meat and fry her a "hamburger" in the skillet as the rest were in the oven. It's a lot of work, but the results are way worth it. If you are going to make this, make a bunch and freeze it!!!! LOL

    Recipe #191817

    from Bon Appetit, December 2004. The centerpiece of our Christmas Eve Feast.

    Recipe #263509

    I work nights so crock pot recipes are a lifesaver to me. Here is another one. Cut the beef and the veggies about the same size for uniform cooking

    Recipe #128251

    11 Reviews |  By 2Bleu

    Perfect Medium Rare Roast beef, every time. You just put it in the oven, cook it, turn oven off, then head off to work or where ever. Come home and you have a dish that will make folks wonder "how did you make this and be at work all day?" ;) Suggested served with Recipe #266053

    Recipe #276976

    5 Reviews |  By 2Bleu

    This is a very flavorful Shepherd's Pie. It puts a new twist on an old favorite by the addition of cream cheese and a dash of ground mace, and it's super easy to make. You can use any leftover veggies such as corn, carrots, string beans, etc. My photo was made using a shallow pan, because my deep dish pan was busy at the time. :)

    Recipe #285859

    One of my most missed things about Minnesota is a regular visit to Rudolph's Barbecue. Now, I have a piece of Minnesota heaven in Ohio! You have to try these! Instead of broiling in the last step, you can throw these on the grill as well.

    Recipe #212952

    This is a teriyaki style marinade ---who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! don't forget to allow the meat to come down to almost room temperature before cooking, this will relax the meat fibers and create a more tender meat --- DO NOT substitute the honey for anything else but pure maple syrup, and if possible I recommend using honey that is what works as the tenderizer

    Recipe #75737

    I combined my sister-in-law's marinade recipe with my friend's barbecue cooking method. I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jenairre stove! It's so versatile that it works both with cheap cuts of beef and expensive too. I won't cook beef roast any other way. Enjoy!

    Recipe #67491

    This is a recipe is soooooo yummy!!! It is traditionally served over toast (S.O.S. is s**t on a shingle, toast being the shingle) but it can be served over biscuits, baked potatoes, rice or whatever you like. I like to use a cast iron skillet.

    Recipe #92174

    A little something different for the grill--very tasty.

    Recipe #155093

    My sister's recipe that is great for casual parties.

    Recipe #39587

    This has been a family favorite for some time now. Seems to have just sort of evolved. Has an interesting flavor, just a bit different. It is my first posting of a recipe on Recipezaar.

    Recipe #276428

    This is a Pressure cooker recipe that I have been making for several decades. Try not to swoon when tasting the gravy. I never have measured, but I will make a guess.

    Recipe #279215

    This steak is very very delicious and juicy. My mother says I have spoiled her and swears it is better than the "Outback Steakhouse." If you like tender, juicy steak here it is. Prep time includes an hour for marinating. The longer the better!! If you want to decrease serving size it is not necessary to decrease amount of marinade.

    Recipe #64805

    8 Reviews |  By Kim127

    This needs to marinate 24 hours so plan ahead. Marinating time is not included. This is really nice served over a bed of greens or with rice.

    Recipe #86420

    Heaven on a plate! Had these for dinner last night and we're wishing there had been leftovers. Served with portobello mushroom risotto and crusty bread for mopping up the sauce. Pure comfort food!

    Recipe #264193

    **Needs to Marinate** I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks.

    Recipe #196177

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