Beef recipe collection

This scrumptious dish satisfies your hunger and also adds excitement and fun to dinner.

A great scrumptious side dish that can be served with roasted vegetables or a salad!

Try something different this summer with this dish that is sure to make everyone forget about the barbecue.

Make your pot roast feel special with this tasty recipe that is sure to be one of your family's favorites.

A quick and easy recipe that will have you making these scrumptious burgers in no time!

Ragout a la Berghof with beef round strips, mushrooms, and bell peppers in a buttery white wine and beef broth gravy. A rich German-style stew served over noodles or dumplings.

Rahmschnitzel is a classic German veal escalope pan-fried and served under a silky cream sauce with button mushrooms, chives, and a whisper of nutmeg. Weeknight-elegant.

One-skillet beef and ramen stir-fry with sirloin strips, broccoli, carrots, water chestnuts, and mushrooms. A 30-minute weeknight dinner using instant ramen noodles.

Ranch-style chicken fried steak with tenderized round steak dipped in milk, dredged in seasoned flour, and deep-fried golden. Served with a creamy white milk gravy made from the pan drippings.

Beef tamale pie with seasoned ground beef, peppers, salsa, and black olives sandwiched between two layers of golden cornbread, topped with melted Colby Jack. A potluck-sized 9x13 crowd-pleaser that serves 12.

This succulent dish can be served plain as an appetizer or combined with any pasta to make a hearty dinner!

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.