367 pepper beef recipes

One-skillet beef goulash using freezer mix with canned tomatoes, noodles, and herbs. A quick weeknight dinner where the noodles cook right in the sauce.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Beef Panang is a quick Thai curry with beef simmered in creamy coconut milk, red curry paste, and fish sauce, ready in 25 minutes. A weeknight curry with bold heat and sweet balance.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Pot and cot roast braises beef pot roast in apricot juice with marjoram, basil, and cream sherry, then reduces the liquid to a glossy fruit syrup. Sweet-savory fruited beef roast for company.

Dilly beef salad with cubed cooked beef, stuffed olives, pickled onions, and green pepper in a beer and dill mayonnaise dressing. A tangy, cold meat salad for lunch or picnics.

Freezer mix tacos: pre-cooked beef-tomato mix simmered with chili powder and cayenne for a fast weeknight taco night. Heat, fill, top, eat.

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.

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

Parmesan-crusted cube steaks breaded with cracker crumbs and cheese, pan-fried golden, then simmered in pizza sauce. A fast Italian-style weeknight steak dinner in 30 minutes.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Slow cooker barbecue beef shredded with a wire whisk after 8 hours on high. Chuck roast cooks in a tangy sauce of tomato paste, brown sugar, apple cider vinegar, and dry mustard.

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

Uses leftover slow cooked brisket to make the sloppy joes.

Honey mustard grilled steaks and red onions get a five-minute Dijon glaze with honey, cider vinegar, and hot sauce. Sticky, tangy, and ready in under 30 minutes from grill to plate.