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    You are in: Home / Cookbooks / beef and veal
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    95 recipes in

    beef and veal

    Lots of wonderful beef recipes- from burgers to filet mignon . Photo is Kitten's perfect prime rib.
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    I use my Recipe #124958 and Recipe #124957 (recipes posted separately) to make these for family movie nights (hence the name). They are a little less messy to eat than most meatball subs due to the hollowed-out rolls, and the unused bread chunks can be used for other purposes.

    Recipe #124902

    3 Reviews |  By Nif

    A rouladen is a German beef roll and its distinctive sweet and sour flavour is very common in Bavarian cooking. It goes very well with mashed potatoes that have a touch of nutmeg in them. Enjoy!

    Recipe #424896

    I got this out of a magazine many years ago (can't remember which one). I try different shepherd's pie recipes but always come back to this one. The prep time is merely guess work as is the number it feeds (depends on the appetite of those eating).

    Recipe #39953

    7 Reviews |  By swissms

    Easy to prepare. A great way to use up leftover mashed potatoes (just stir in some cheese). You can also add some thyme and/or rosemary to the meat mixture.

    Recipe #446040

    A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth

    Recipe #127444

    23 Reviews |  By JUZBUZ

    I made this recipe up one night, when I was sick of the same old burgers. The garlic really adds a nice flavor and the liquid smoke adds a nice outdoor cooked taste even in the frying pan.

    Recipe #106465

    I think you will really enjoy this meatloaf, I know my family does! ---if you have any left overs just warm slightly and serve in crusty buns with BBQ sauce --- this is great served with mashed taters or fries, the topping recipe may be doubled if desired ----- *note* if you want to take this meatloaf to another level and make this company-worthy prepare the meatloaf with the stuffing mixture in the middle, this is only optional the meatloaf is still delicious by itself --- prep time does not include preparing the stuffing mixture.

    Recipe #146768

    This is a great recipe for any day and at any time. I took first-place award in a Chili Contest at the Cloverdale Rodeo in the summer of 2000. There were 18 Chefs participating in the contest.

    Recipe #43691

    10 Reviews |  By Bec

    This stew consists of tender pieces of steak sauteed just until rare, then added to an array of vegetables. It's best made with beef tenderloin, although New York strip steak, sirloin tips and skirt steaks can also be used.

    Recipe #130268

    Weber’s Big Book of Grilling; marinate time is 8-24 hours; uses both direct and indirect heat.

    Recipe #226394

    This is an easy recipe and a great way to prepare a roast without heating up my house on a hot Phoenix summer day. The marinade recipe is from a book called "The Passion of the Barbeque." I've made this for just my family, and have also made it for a large crowd (40 plus people) by adding more roasts to the spit. Preparation time includes marinating.

    Recipe #96117

    23 Reviews |  By chia

    easy enough , yet elegant

    Recipe #48769

    7 Reviews |  By ~Nimz~

    The meat is so tender and juicy and has an excellent flavor. The cook time was right on for medium steak, IMHO. Revised just a little from the original TOF recipe. I did however, double the marinade, not in the recipe but when I made it, to make sure I got good coverage of the meat. The original only marinaded the meat for 1 hour, but I did it overnight and I think that make a big difference. Prep time does not include the time it takes to marinade.

    Recipe #184441

    This recipe was adopted by me in September 2006 in a whirlwind zaar adoption. I haven't yet made this recipe but as soon as I do I will update the description.

    Recipe #69495

    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

    These are the best steak sandwiches I adopted when I was homesick for Montreal...perhaps better than my memory!! Enjoy.

    Recipe #239067

    With summer fast approaching, it's time to dig out the fabulous sandwich recipes! This is just one of my many favorites to make!

    Recipe #165429

    5 Reviews |  By Marie

    This is the most delicious, tender prime rib I have ever eaten. The garlic butter paste helps to hold in the juices. The au jus keeps it wonderfully moist on your plate and is so easy to prepare.

    Recipe #80563

    I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

    Recipe #99476

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