38 beef au recipes

A succulent beef roast that is tender and juicy to the bone and served with a savory gravy.

Oven-roasted beef chuck au jus rubbed with salt and pepper, slow-roasted to medium, and served with an herb-mushroom pan sauce made from the drippings. Classic Sunday roast done right.

Roasted Fillet of Beef with Rosemary Au Jus recipe

Slow-cooked beef patties in a creamy mushroom and onion gravy. Real comfort food.

Homemade Beef a Roni with ground beef, pasta shells, mushrooms, and corn in a rich tomato sauce. A filling weeknight dinner the whole family will devour in 45 minutes.

Roast beef stroganoff turns leftover roast beef into a creamy mushroom and sour cream sauce with celery, onion, and beef bouillon. A smart weeknight repurpose served over rice or egg noodles in 40 minutes.

Easy beef stroganoff with thin-sliced steak, mushrooms and onions in a creamy sour cream sauce shortcut with A.1. steak sauce. A quick weeknight skillet dinner served over egg noodles.

One-skillet beef-a-roni with ground beef, elbow macaroni, green beans, and French onion soup. A quick weeknight dinner that cooks entirely in a frying pan.

Quick French dip using leftover roast beef, au jus mix, and toasted rolls. Slice, freeze in portions, then reheat and serve in 30 minutes. Smart meal prep for easy weeknight sandwiches.

Italian beef eye of round marinated in vinegar, Worcestershire, and oregano before roasting. Sliced thin and served on poorboy buns with savory au jus sauce.

Packed with meaty goodness with a combination of chicken, pork and beef.

Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.

Easy home-made sloppy joe filling to feed a large crowd of about 50 people

Round-up beef for a crowd, slow-braised round steak strips in a sweet-tangy ketchup, brown sugar, and Worcestershire sauce. Feeds 20 with chuck-wagon flair, served over noodles, rice, or mashed potatoes.

Slow-roasted beef brisket braised in barbecue sauce until fork-tender, thinly sliced, and piled high on buns. Feeds 50 hungry guests with just 4 simple ingredients.

My older sister made this recipe and just called it "Chinese." Very cheap,simple and delicious! What could be better? Enjoy!!