Beef recipe collection

Quick beef stir-fry with tender flank steak, crisp-tender cauliflower, and bright snow peas in a garlicky soy sauce glaze. Ready in 35 minutes using one skillet or wok.

Green bell peppers stuffed with seasoned ground beef and onion, smothered in a homemade cheddar cheese sauce and baked until bubbly. A hearty family dinner that serves four.

Roast onion, garlic, ginger, and whole spices until fragrant, blend with olive oil and lemon juice for a potent Ethiopian marinade that transforms tuna, pork, or beef.

You can get this Burger all over Berlin and in other places in Germany as well. It was this which caused some confusion when President Kennedy said "Ich bin ein Berlinner".

American beef sausage uses lean ground beef, sage, and a touch of cayenne stuffed into hog casings, then poached and sliced for skillet-browning. A heritage farmhouse sausage recipe.

You won't believe how simple and easy this recipe is. Throw all the ingredients into a crockpot and head to work and you are ready to eat as soon as you come in the door. The "au jus" makes this the best beef dip ever.

Stop being a plain Jane and try this succulent dish that is made with corned beef, cabbage and turnips.

Veal Adriana: thin veal scaloppine pan-seared and finished in a Dijon-cream pan sauce with lemon, white wine, and brown gravy. A classic San Francisco-Italian restaurant dish.

Lively up your tastebuds with this scrumptious beef dish that will have you enjoying every bite!

Meat spagetti sauce that uses whisky. The best pasta sauce I have ever had. With a bushel of fresh in-season plum tomatoes I made enough for the winter. It was worth it! This is a reguler large size version.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home.

Texas-style chili loaded with cubed brisket and ground chuck, simmered low and slow in beer, beef stock, and toasted cumin. No beans, no tomato sauce, just bold, meaty heat that's worth every minute of the 4-hour cook.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Bohemian liver dumplings made with ground calf's liver, eggs, garlic, and cracker crumbs, boiled in broth. A traditional Czech soup addition with only 5 ingredients and 30 minutes start to finish.

Old-fashioned boiled beef simmered with potatoes, carrots, onions, and peppercorns until fork-tender. Served with a tangy horseradish-mayonnaise sauce that cuts right through the richness.