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    You are in: Home / Cookbooks / Where's the Beef?
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    49 recipes in

    Where's the Beef?

    This cookbook is dedicated to beef in its many variety of cuts.
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    Delicious, hearty, and reheats well. From Canadian Living magazine.

    Recipe #457118

    This nourishing Italian sauce makes an effortless Saturday supper. The batch is generous, so there is plenty for guests or to freeze for weeknight suppers. Serve with your favorite pasta. Make Ahead direction below. From Canadian Living Magazine

    Recipe #383280

    This recipe is based on the popular pub dish, Scotch Eggs, which are hard-boiled eggs encased in ground meat. This is good warm but I like it better cold for sandwiches as it is difficult to slice through the eggs when the meat is hot out of the oven.

    Recipe #447629

    2 Reviews |  By Olha

    The meat on the bone is so rich in flavor, and because short ribs are fairly fatty, they are always moist.

    Recipe #302051

    This recipe from Canadian Living is not as spicy as you would think. I myself can't eat real spicy foods but I managed these quite well. You can marinate them from 8 to 24 hours. Marinating time is part of the preparation time.

    Recipe #434076

    For this recipe, look for short ribs that have at least 2 inches of meat on them. This is a wonderful dinner served with mashed potatoes and whatever vegetables your family likes.

    Recipe #416382

    This is a great recipe that uses up ingredients that I always have on hand. I often switch the ground beef for ground turkey and I like to use whole wheat egg noodles instead of the Chinese noodles. I found this recipe in a Canadian Living cookbook called "Make it Tonight".

    Recipe #360440

    Really delicious and a great way to get your veggies!

    Recipe #379329

    This is a wonderful, flavourful sauce made with beef short ribs. I love it over pasta but it would be great served over mashed potatoes as well.

    Recipe #376169

    1 Reviews |  By Irmgard

    This is an easy, delicious recipe for weeknight meals. Use one batch of recipe #371193, frozen meatballs from the supermarket or substitute your own meatball recipe. Serve with egg noodles or mashed potatoes.

    Recipe #372507

    These tasty meatballs can be used right away or frozen for up to 3 months for later use. I used them to make meatball stroganoff but they would be good in a meatball sub or with spaghetti also. The recipe is easily multiplied.

    Recipe #371193

    From Marge Wyse, grand prize winner of the Country Woman recipe contest in 2003!

    Recipe #84008

    My husband quite likes this dish. It reminds him of the Latvian "kottelets" that his mother made for him when he was a child. The mushroom sauce takes them up a notch.

    Recipe #365149

    1 Reviews |  By Irmgard

    This meatball recipe from Canadian Living is very easy to make and can be made on a week night. The meatballs are tender and delicious and the honey garlic sauce is great served over egg noodles.

    Recipe #363636

    I found this recipe a couple of weeks back in Metro News, a free newspaper published daily in Toronto. It was ideal for using up a cup of crushed tomatoes that I had in the freezer, left over from another recipe. The sauce is delicious. Because of the small amount of meat called for in the recipe, I would suggest doing as I did and using eye of the round steaks, which I sliced thinly after the dish finished cooking.

    Recipe #359725

    Source: Canadian Living Magazine: October 2006 "Inspired by the Philadelphia cheese steak sandwich, which features thinly sliced beef, cheese and sometimes sautéed onions, this pizza is perfect for the few slices of leftover roast beef. You can spice it up with pickled hot peppers".

    Recipe #335377

    This recipe creates a roast so tender you can cut it with a fork!

    Recipe #345052

    This delicate meat loaf is reminiscent of a French country pate. The leftovers make a great sandwich on a baguette with Dijon mustard.

    Recipe #322182

    I never met Bonnie but I've been making her meatloaf for years! Serve with her glaze on top - or your favourite tomato or mushroom sauce. Add some garlic mashed potatoes & a green vegetable for a great weeknight family dinner. Leftovers (if there are any) make a good sandwich.

    Recipe #84832

    1 Reviews |  By Irmgard

    This delicious stew from Canadian Living can also be made in the crock pot; just omit the two cups of water or else it will be more like a soup! Cook on high for 4 to 5 hours. The recipe also calls for ancho chili powder which is not widely available. If you can get it, by all means add it for a little extra kick, but it is perfectly fine without as well. Serve with basmati rice and a nice green salad.

    Recipe #288221

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