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    You are in: Home / Cookbooks / Beef
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    30 recipes in

    Beef

    Cookbook photo by Wildflour
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    This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.

    Recipe #148007

    This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great. NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)

    Recipe #272691

    Ohhhh m'gawd, are these good or what? I don't like to toot my own horn, but TOOT! TOOT, TOOOOOOOOOOT!! The less expensive cube steak finally gets some respect here.

    Recipe #155616

    This has got to be the easiest and yummiest Beef Stroganoff I have ever made. Not sure where I found it, but has been in my collection for years. Very easy to double.

    Recipe #49196

    1 Reviews |  By Lorac

    One of my guests' favorite dinner party dishes and certainly one of mine! Pop it in the oven and forget about it for 2 hours. Add the onions and mushrooms and thirty minutes later it's done. This is a very rich main course than needs only plainly cooked potatoes/noodles, a well chilled green salad with an oil and vinegar dressing and crusty bread to mop up the gravy.

    Recipe #54917

    This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! I've added the pickle as an optional ingredient. :)

    Recipe #22507

    This is an absolute favorite. This is served at a local restaurant. I usually double the sauce so we can dip our french bread into it. It is just as good with chicken as the steak. We will often make half chicken and half steak. I would also suggest using a good quality chicken stock. My personal opinion is you really do need to use provel cheese. I have tried substituting and wasn't as happy with the results. Hope you enjoy.

    Recipe #179499

    Next time you have roast beef, try this delectable sauce instead of brown gravy. Lower in fat and calories than gravy too.

    Recipe #140436

    This is a great main dish made with Jack Daniels whiskey.

    Recipe #145542

    Not so normal ingredients create a phenominal presentation and dish! You will love this-Great for easy entertaining!

    Recipe #154924

    5 Reviews |  By Dancer^

    This can feed 4, but we are pigs so its just 2. This could also be put in a crockpot and cooked on the low setting.

    Recipe #119183

    I haven't tried this yet, but I was told this method produces a great steak!

    Recipe #183363

    BBQ sauce gives it flavor, Pepsi or Coke tenderizes them to melt in your mouth, and lemon gives it just a touch of tartness. You'll thank me for this recipe later.

    Recipe #155834

    This is great done on a grill too!

    Recipe #29207

    Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.

    Recipe #169871

    I just made this for the first time last night and what a way to have steak! My DH has diverticulitis and loves steak, not good, but this was a great way for him to get his steak fix with out having an entire steak. Don't be put off by cooking steak in a skillet, it comes out so tender and the sauce compliments it sooo nicely. I used tarragon in place of thyme (all I had) and it came out mouthwatering...literally! I served with Sandi (from CA)'s Herb Infused Red Potatoes and a salad and was surprisingly stuffed! Hope you enjoy!

    Recipe #155953

    This is one of my favorite recipes. It takes a little longer to cook than some recipes, but is very worth it. The gravy you'll make is wonderful served over mashed potatoes.

    Recipe #75733

    Tasty Taco Bell ground beef mix from CopyKat.com. I can't believe it's not on Zaar yet! I made it tonight for buritos and it was great! Pretty close to Taco Bell's. Can't wait to try with tacos too!!

    Recipe #158780

    3 Reviews |  By Laura M

    Got this outstanding recipe from the "Follow that Food" show. This is the dish most requested by tourists at the Guinness brewery. They served it with steamed baby root vegetables and potatoes. Really really good!!

    Recipe #158715

    I always double the sauce because I find there isn't enough. Add more mustard if you want, but be careful because it can be overwhelming.

    Recipe #49518

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