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    You are in: Home / Cookbooks / Beef Dinners-To Try
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    33 recipes in

    Beef Dinners-To Try

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    Heather'sKitchen

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    One beauty of a burger photographed by GaylaJ for Blue Moon Burgers.
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    Chicken Fried Steak W/Cream Gravy
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     114 Reviews |  By Mark H.

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    This is a recipe for Chicken Fried Steak, one of the staple foods of Texas. Like with fried chicken, folks in each family or restaurant tend to have their own little "secrets" to preparing Chicken Fried Steak, so you can play with the recipe a bit. But if it don't include the cream gravy, it ain't been prepared right and it ain't a "secret" worth keeping.

    Recipe #12316

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    Wet Burritos
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     179 Reviews |  By Terri F.

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    Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!

    Recipe #33665

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    Greek Feta Burgers (Light)
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     6 Reviews |  By Redsie

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    From R. Reisman

    Recipe #231677

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    Pepper Beef
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     10 Reviews |  By ~Nimz~

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    This goes together so easily for a quick week day dinner. Flavor combination was just right for us. Cook time does not include the marinade.

    Recipe #193504

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    Baked Baja Beef Chimichangas
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     9 Reviews |  By Northwest Lynnie

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    This is an authentic 40 year-old recipe, and the filling will not taste the same as fast food style chimichangas. The only thing Americanized here is that the chimichangas are baked instead of fried. Caution: If you use leanest ground beef, the filling will seem dry. Serve lots of lettuce, tomatoes and other garnishes listed below with each chimichanga - they are important to this dish's all around flavors and textures.

    Recipe #108901

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    Lasagna Supremo: (The Best Lasagna Ever!)
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     120 Reviews |  By Alan Leonetti

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    This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! Try this recipe and I guarantee you will love it. You need a deep pan or a deep baking dish. If you have any questions, e-mail me: AlanLeonetti@q.com

    Recipe #86623

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    Pepper Steak
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     18 Reviews |  By papergoddess

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    This was my sister-in-law's recipe. It's a staple around here. Easy and tasty.

    Recipe #68345

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    Cowboy Spaghetti With Cheese Sauce - Rachael Ray
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     10 Reviews |  By LizP

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    I saw Rachael Ray make this on her show and I thought it looked delicious. I made it tonight and it was OUTSTANDING. The jalapenos definitely add a lot of spice to the cheese sauce, so if you have little ones you may want to remove some of the sauce and keep it separate for them before you add the peppers. The only change I made is that I added 2 cans of drained pinto beans. Rachael says this serves 4, but I think it serves 8 easily.

    Recipe #218790

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    Jo Mama's World Famous Spaghetti
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     951 Reviews |  By Sharlene~W

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    My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

    Recipe #22782

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    Beef and Broccoli
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     46 Reviews |  By William (Uncle Bill) Anatooskin

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    I learned to cook this recipe from Stephen Yan many years ago. He was famous for his Television Shows -WOK WITH YAN.

    Recipe #81207

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    Country Sloppy Joes
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     30 Reviews |  By dayla

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    I found this recipe on the back of a Bear Creek onion soup and dip mix. My family loves sloppy joes.

    Recipe #43986

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    Kittencal's Perfect Prime Rib Roast Beef
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     136 Reviews |  By Kittencalskitchen

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    NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions --- for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare ----- using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking --- also see my recipe#146196 this is a must served with prime rib!

    Recipe #82023

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    My Most Coveted Secret: Herb-Garlic Butter Hamburgers on a Grill
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     29 Reviews |  By Fauve

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    This recipe is, quite honestly, my most coveted of all! Once you taste these wonderful grilled burgers, all other burgers will take a back seat to these for the rest of your life! I made these for my son about a year ago, and he insists on nothing else from the grill. Just wait and see...

    Recipe #41734

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    Salisbury Steak My Way
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     34 Reviews |  By Karen From Colorado

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    The only frozen dinner I have ever cared to eat was the Banquet Salisbury steak with mashed potatoes and corn. I hate the potatoes (instant is just yuck), but do enjoy the rest of the meal so I decided to try to make my own. This is the results of my efforts and I must say, the taste is very close, but even better. This is cheap, easy and freezes very well. If you are going to freeze these then don't freeze them in the gravy. They are much better if the gravy is fresh. Be sure to cut the gravy ingredients if you are not using all the steaks. These can be frozen raw or already cooked.

    Recipe #125726

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    Mexican "lasagna"
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     4 Reviews |  By Meredith .F

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    I originally found this recipe on the conatiner of Knudsen's Cottage Cheese & have been making it for years. My husband really likes it & he normally doesn't like cottage cheese. This is the original recipe, but I sometimes substitute ground turkey, lowfat cottage cheese & whole wheat tortillas....depending on the diet frame of mind:)!

    Recipe #215805

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    Taco Ritos
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     60 Reviews |  By Laudee

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    This recipe comes from Denver Fire Fighters Favorites cookbook published in 1976. This is a quick and very tasty dish and you can increase ingredients to make a larger batch, if needed. It's always been a big seller in my house.

    Recipe #40879

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    To Die for Crock Pot Roast
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     1363 Reviews |  By yooper

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    Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.

    Recipe #27208

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    The Kim Family Korean Beef Recipe
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     13 Reviews |  By Belinda in Austin, TX

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    This has been a family favorite for over 40 years, since my parents' friends, the Kims, from Korea, gave it to them. It was, believe it, or not, our usual "camping fare," since it could be prepped at home, marinated at the campsite, and then grilled on a Hibatchi. Warning: The smell of the meat marinating is absolutely intoxicating!

    Recipe #209447

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    Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs
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     67 Reviews |  By Kittencalskitchen

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    There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207

    Recipe #71273

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    My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce
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     153 Reviews |  By Karen=^..^=

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    My mom made this every Sunday for as long as I can remember. I recall coming home from wherever I was and smelling this incredible sauce! I would immediately reach for the Italian bread to start dipping before dinner. My mom always said it wasn't done yet, but I didn't care! My brother would go through a half a loaf of white bread with this sauce before dinner...it was that good. Try to make it exactly as it is written out...you will be pleasantly surprised and your house will smell heavenly! The little bit of extra work is worth it!!!

    Recipe #26947

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