Beef Sauces Recipes

"My father served in the Army in Germany many years ago. This is one of the recipes my mother brought back with her. If you don't like dill pickles, you can subsitute sweet; if you don't like carrots, substitute squash, and so on. My mom said that some families just used a thin dill spear in each rouladen. For even more German experience, serve gravy..."

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Ingredients: london broil beef, yellow mustard...

"This is 1 of my 2 staple chili sauces. This is a great recipe to keep on hand for those chili cravings. I have used this recipe on hot dogs, brats, fries and hamburgers of all varieties; even over spaghetti. This recipe freezes very well and will last in the freezer up to 6 months as long as it is properly sealed in airtight containers with a piece..."

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Ingredients: cinnamon, dried onions...

"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..."

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Ingredients: dried basil, fresh ground black pepper...

"A basic and yet delicious traditional gravy to serve with all your roast dinners! This gravy is also wonderful if served with sausages for "Bangers and Mash", as well as Yorkshire Puddings. It also makes an ideal base for Shepherd's pie or Cottage pie, and all manner of stews and casseroles. There are variations to the basic gravy listed at..."

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Ingredients: juices from cooked meat, fresh black pepper...

"Traditional Bolognese sauce for pasta"

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Ingredients: pepper, extra virgin olive oil...

"Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to the considerable effort involved in making the traditional demi-glace, this simple stock reduction is a common substitute. Julia Child referred to this as a "semi-demi-glace"."

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Ingredients: homemade beef stock, red wine...

"Easy tasty marinade good for beef, pork and chicken shish kabobs. This works well with nice size chunks and about a pound of meat. If you want to use the leftover mariande to baste the meat and vegetables while you are grilling them. Note cooking time is marinading time."

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Ingredients: dijon-style mustard, dried thyme leaves...

"This is Top Secret Recipe's version of Der Wienerschnitzel's Chili Sauce. DW is a chain of fast food hot dog joints."

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Ingredients: cornstarch, dried onion flakes...

"A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit."

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Ingredients: ground veal, dried thyme...

"A very easy and delicious home made spaghetti sauce. I know the carrots sound strange, but it helps not to get heartburn, and you don't even taste them."

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Ingredients: pepper, fresh mushrooms...

"Easy to make, and a must have stuffed in the bun with dogs or burgers. Any left overs can be frozen. I freeze in half cup freezer-proof containers, just reheat in the microwave to serve with burgers and hot dogs, also wonderful on top of French fries, then topped with shredded cheddar cheese yum!! This chili sauce is even better if made a day or even..."

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Ingredients: unseasoned breadcrumbs, garlic...