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

    beef

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    hollyfrolly

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    Oriental Beef and Spaghetti Pie (spicy)
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     2 Reviews |  By littleturtle

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    Baked spaghetti, carrot, and yellow squash crust with spicy ground beef and water chestnut filling.

    Recipe #116495

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    Szechuan Orange Beef (Stir-Fry)
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     4 Reviews |  By littleturtle

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    Easy, sweet, and spicy. Classic Szechuan stir-fry. Serve with a green vegetable over rice.

    Recipe #137621

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    Mexican Steak With Chimichurri Sauce
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     1 Reviews |  By littleturtle

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    Prep time includes 30 minutes of marinating. Flavorful garlic and herb sauce with smokey heat. Goes great with mashed potatoes and a salad. Sauce also goes nicley on burgers.

    Recipe #177886

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    Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)
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     5 Reviews |  By littleturtle

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    This dish is a classic of French cuisine. Simple and sophisticated. Sauteed steak covered with crushed peppercorns and served with a rich brandy cream sauce. Green beans & baked potatoes or garlic & rosemary potatoes make nice sides and a salad rounds out the meal.

    Recipe #243718

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    Szechuan Noodles With Spicy Beef Sauce
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     304 Reviews |  By Sharon123

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    Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

    Recipe #48760

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    Delmonico (Rib Eye) Steaks W/ Parmesan Crust
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     2 Reviews |  By CHRISSYG

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    Can you say GARLIC?? Don't fear, when you pan roast the garlic in olive oil you get this wonderfully sweet mellow flavor... then you have this bonus of roasted garlic olive oil to use later! I got this idea from Michael Chiarello on the food network but have made it my own.

    Recipe #129877

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    Orange Beef and Asparagus Stir-Fry
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    Be the first to review! |  By megan.bailey.colvin

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    I love various stir fry's and this is simple and easy!

    Recipe #237607

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    Brenda's Cabernet-Soy Tri-Tip,
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     10 Reviews |  By Brenda.

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    A flavorful way to prepare Tri-tip.

    Recipe #147368

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    Buttery Garlic & Garden Herb Grilled Jumbo Shrimp
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     6 Reviews |  By NcMysteryShopper

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    Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp.

    Recipe #225664

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    Sliced Flank Steak With Chili Sauce
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    Be the first to review! |  By Oolala

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    From a community cookbook. You dredge the sliced steak in flour and then cook and season with ingredients to make a chili sauce. I think my kids will like this one! Haven't tried it yet. Serve with pasta and rice.

    Recipe #244696

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    Grilled Steak Salad With Crumbly Bleu Salad Dressing
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     6 Reviews |  By Marie

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    A lovely summer salad topped with grilled steak slices and served with a delicious vinaigrette dressing with crumbly bleu cheese added.

    Recipe #167581

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    Tasty Sloppy Joes for 100
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     1 Reviews |  By CrinV

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    Very nice recipe for Sloppy Joes in a very large amount. (I only use 1/2 cup of the sugar and find that good)

    Recipe #164966

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    Sweet and Tangy Beef Salad
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     5 Reviews |  By Bev

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    This recipe was originally posted by a former Zaar member.

    Recipe #46783

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    Beef Short Ribs in Cinnamon & Red Wine Sauce
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     8 Reviews |  By CountryLady

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    Recipe courtesy of Vikram Vij, Vij's Restaurant, in Vancouver Canada, reported (by Gourmet magazine) to be the best Indian restaurant in North America.

    Recipe #85348

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    Beef Stroganov (Sauteed Beef in Sour-Cream Sauce)
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     21 Reviews |  By littleturtle

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    Originally created in the late 19th Century for a Russian count. There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made. What follows is the classic Russian version.

    Recipe #97243

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    Magic Prime Rib Recipe
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     12 Reviews |  By Chef PotPie

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    This recipe for Prime Rib works every time, thus the word "magic." I have relied on it for holiday dinners and special occasion meals for over 25 years. It really gives the chef a lot of wiggle room to make the rest of the meal. It does take 2 1/2 hours of oven time. And it does work! I have the butcher debone then retie it for the best flavor. I have had good luck with this method of cooking for many years with 3-5 pound roasts, but several chefs here at Zaar have said that the roast should be 5-7 plus. Just always go to the butcher and order Prime or get Choice. None of this "Select" or "Blue Ribbon" stuff. If you're spending the money for a prime rib roast, please don't go for these cheap and flavorless grades of meat. We learned this the hard way and should have known better, Hubby's Daddy was a butcher. And they are a dying breed. I hope you enjoy this cooking method and the results!

    Recipe #126865

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    Crock Pot Roast Beef or Venison
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     41 Reviews |  By BeachGirl

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    Oh-So-Tender Roast with a delicious broth mixture that can be served "au jus" or thickened for a luscious, hearty gravy. Add carrots and potatoes (optional), and you have a one-dish meal that cooks unattended. The sliced roast makes tasty Roast Beef au Jus Sandwiches. For a second meal, make stew or soup from the leftover roast, carrots, potatoes, and gravy...perhaps adding a little wine or water if needed to get the perfect consistency.

    Recipe #57059

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    Red Wine and Mushroom Crock Pot Roast Beef
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     2 Reviews |  By fuzzy_kitten

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    This is a recipe I created on my own. It is so simple, just prepare the ingredients, throw them in the crock pot before work and when you come home you will have the most tender roast beef you have ever eaten!

    Recipe #102388

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