Beef Recipes

Roast prime ribs of beef with a simple salt and pepper crust, seared at high heat then slow-roasted until perfectly done. Includes a quick pan sauce with beef stock, thyme, and Worcestershire.

Steamed cabbage-beef rolls stuffed with ground beef, rice, and sage, finished with a chili-tomato pan sauce. An Eastern European golubtsi-style dish with tender, juicy filling from steam cooking.

Lazy day lasagna uses uncooked noodles that soften in the oven with water poured around the edges. Layered with cottage cheese, mozzarella, and a beefy spaghetti sauce, no boiling required.

Hearty pasta e fagioli with ground beef, red and white kidney beans, and tender vegetables simmered in a rich tomato-beef broth with shell pasta.

Beef taco skillet browns ground beef, then simmers it with tomato soup, salsa, and torn tortillas into a saucy one-pan supper crowned with melted cheddar. A 25-minute weeknight Tex-Mex dinner.

Easy beef tips in wine sauce baked for 2 hours with cream of mushroom soup, onion soup mix, and mushrooms. A dump-and-bake dinner that makes its own rich gravy over egg noodles.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Classic German sauerbraten braises rump roast in a 4-day vinegar marinade, then simmers in gravy thickened with crushed gingersnaps and sour cream. Tangy, rich, fall-apart tender.

Greek meatballs (keftedes) with ground lamb, rice, and herbs in a classic avgolemono egg-lemon sauce. Served over rice for a tangy, comforting traditional Greek dinner.

Slow cooker pot roast in a tangy tomato-brown sugar sauce sharpened with cider vinegar and Worcestershire. Fork-tender beef chuck over buttery potatoes, sauce reduced glossy at the end.

One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.

This recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. Cuisine from Germany.

Carne guisada con papas: Mexican-American beef and potato stew with round steak, tomato sauce, cumin and garlic. The Tex-Mex weeknight comfort food simmered in one skillet.

Broiled porterhouse steak with caramelized Spanish onions and a mushroom-sherry pan sauce. A lighter steakhouse dinner for two with a Weight Watchers-friendly approach.

Individual beef Wellington with sherry-mushroom duxelles on top of each filet, wrapped in puff pastry. Single-serving portions that bake quickly and hit the table pink in the center.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.