244 beef egg recipes

A true Italian soup that has a wonderful taste that can warm up any rainy day.

German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 minutes.

Slow cooker meat and potato loaf with ground beef, Italian sausage, and instant potato flakes, cooked low for 6-7 hours. A hands-off meatloaf with a clever cheesecloth lifting trick.

Easy to make meatloaf, without using a pan. Can be done in a dorm hall kitchen.

Try something fun and different for dinner with this scrumptious recipe that will find its place in your cookbook for years to come!

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

An easy and no-fail recipe for classic meatloaf with several variations for leftovers. It doesn't take long to make at all, and is very tasty

A succulent and scrumptious dish that can be served over noodles or rice.

Creamed chipped beef on toast: dried beef in a peppery white sauce with chopped hard-boiled eggs. The classic American diner breakfast served over toasted English muffins.

Great for kids, burgers that look like they're filled with worms. Good for Halloween.

Crispy deep-fried beef fritters that turn leftover roast beef into golden, crunchy bites. Chunks dipped in egg batter, dredged in seasoned flour, and fried hot. A smart way to use up the Sunday roast.

Easy Salisbury steak with ground beef patties seasoned with ketchup and Worcestershire, browned, and baked in cream of mushroom gravy. Old-school weeknight comfort food.

Ground veal and beef patties seasoned with paprika, nutmeg, and lemon juice, pan-fried and topped with warm sour cream. An Austrian classic ready in 20 minutes.

Quick weeknight stroganoff with tender beef strips, canned mushrooms, and onion soup mix folded into tangy sour cream sauce: ready in 15 minutes over egg noodles.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.