Beef Recipes

Serves: 15   Prep time: 40 mins   Bake: 350 degrees F until cheese is melted

2-3 Lbs. ground beef

1 packet taco seasoning

3/4 cup water

1 jar taco sauce

8-10 oz. salsa 

12 oz. sour cream

2 bags shredded taco blend cheese

tortilla chips- for dipping

Brown ground beef in skillet, drain

Add taco seasonings and water, bring to a boil; reduce heat and simmer, uncovered, 10 mins, stirring occasionally

Spread taco meat in a glass 9'' X 13'' baking dish

Spread taco sauce over meat

Combine salsa and sour cream and spread over taco sauce

sprinkle cheese on top

Serve with tortilla chips 

Serves: 10 mini burgers  Prep time: 10 mins  Bake: 400 degrees F for 10 to 12 mins

1 1/4 Lbs. ground sirloin

2 tbsp. dill pickle relish

2 tbsp. steak sauce

1 tbsp. grill seasoning

1 tsp. sweet paprika

10 soft dinner rolls, split

2 cups chopped iceberg lettuce

1 small yellow skinned onion, finely chopped

Special Sauce:

1/2 cup ranch dressing

1/2 cup ketchup

1 tsp. coarsely ground black pepper, combine all together

Preheat grill pan or outdoor grill to high. Mix meat and next 4 ingredients. Divide meat into half and score each half into 5 pieces. Roll the meat into balls then squish it into small, thin patties, 3 inches across. You will yield 10 patties. To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets in preheated 400 degree F oven for 10 to 12 mins. But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 mins. on each side for medium doneness. Serve on dinner rolls with chopped lettuce, chopped onion, and special sauce. You can also add additional toppings of your choice, like spiced cheeses, pepperoni, tomatoes, & pickles.

Serves: 8  Prep time: 25 mins  Bake: 400 degrees F for 20 mins  

1 tbsp. butter

1 tbsp. olive oil

1 onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, crushed

Salt & freshly ground black pepper

1 tbsp. tomato paste

2 Lbs. ground beef

2 tbsp. Worcestershire sauce

1/2 cup beef stock

1 1/2 cups garden peas

Cheesy mashed potatoes, recipe follows

Cheesy mashed potatoes: 

4 Lbs. Yukon gold potatoes, peeled, quartered

4 tbsp. butter

1/4 cup heavy cream

1 cup grated mature white cheddar

Salt and freshly ground black pepper

Fill a large saucepan with cold water and a tbsp. of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 mins. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery, and garlic until tender for about 7 to 10 mins. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 mins. Add the Worcestershire sauce and beef stock. Season with salt & pepper, to taste. Cook and simmer for another 10 mins. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 mins. 

Bake: 350 degrees F for an hour

1 Lbs. ground beef

3/4 cup uncooked, quick-oats

1 1/2 tsp. salt

1/4 cup chopped onion

1/4 cup chopped green bell pepper

14 cup catsup

2 eggs, beaten

Boarding House Meat Loaf Sauce:

3/4 cup catsup

2 tbsp. chopped onion

2 tbsp. chooped green bell pepper

1/3 cup of brown sugar, slightly packed

Grease a loaf pan or shallow casserole dish with olive oil. Combine and shape all of the ingredients into a loaf. Cook for about an hour, or until it reaches 160 degrees F in the center. Meanwhile, heat sauce mixture in a small saucepan and simmer over low heat until the onions and peppers are tender. Pour off the juice from the meatloaf and place on a platter, cover with sauce. 

Serves: 12  Bake: 350 degrees F for an hour

2 cans diced stewed tomatoes

2 cups dry rice

2 Lbs. ground beef

2 cans cream of mushroom soup

2 can French onion soup

1 cup water

2 bell peppers

1 pod garlic, chopped (optional)

1 stalk celery, diced (optional)

Brown meat; add bell peppers. Add garlic and celery. Add rice and soups and mix. Be sure casserole is tightly covered. Bake in 350 degree oven for an hour, stirring occasionally. Add more water, if needed. 

Serves: 8  Prep time: 30 mins  

1 tsp. salt

1 tsp. freshly ground black pepper

I tsp. paprika

1 (3 Lb.) top sirloin roast

6 cloves garlic, silvered

6 Yukon Gold potatoes, peeled and quartered

4 carrots, cut into 2 inch pieces

2 large sweet onions, peeled and chopped

1/2 cup water

1/2 cup beef broth

3 cubes beef bouillin

1 bay leaf

2 large green bell peppers, cut into 2 inch pieces

Rub salt, pepper, and paprika into the meat. With a small knife, make slits in the roast. Press the garlic silvers into the roast. Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegtables. Pour in water and beef broth, and add bouillon cubes and bay leaf. Place lid on slow cooker, and cook for 6 hours on high, or 8 hours on low. During the last half hour of cooking, add the green peppers. 

Serves: 8  Prep time: 20 mins  Bake: 400 degrees F for 45-50 mins

1 (1 1/2 Lb.) beef tenderloin, trimmed

1 tsp. cracked pepper

1 tbsp. olive oil

6 cups kosher salt

1 cup cold water

24 small rolls or buns, split and toasted

Preheat oven to 400 degrees F. Sprinkle beef with pepper. Cook in hot oil in a skillet over medium-high heat, turning occasionally, 5 mins or until browned on all sides. Stir together salt and 1 cup cold water. Spread half of salt mixture in a rectangle (slightly larger than beef) large roasting pan; top with beef. Pat remaining salt mixture over beef, covering completely. Bake 400 degrees F for 45-50 mins or until a meat thermometer inserted into center registers 145 degrees F. Tap crust spoon; remove crust. (Beef will keep cooking if crust remains on.) Transfer beef to a cutting board. Cover lossely with foil; let stand 10 mins Brush off excess salt; slice beef. Serve beef in rolls with toppings of your likings. 

2 Lbs. ground chuck or beef round

1/2 cup chopped onion

1 green bell pepper, chopped

1 (28 oz.) can stewed tomatoes

1 (16 oz.) can tomato sauce

1 1/2 cup water

1 tbsp. chili powder (or to taste)

2 tsp. seasoned salt (to taste)

2 tbsp. Worcestershire sauce

2 cup raw rice, converted

3 ribs celery, chopped

Shredded Monterey Jack or Cheddar Cheese (optional)

Brown beef in skillet and drain well. Combine all ingredients in Crockpot and stir well. Cover and cook on low for 5 to 7 hours or on high for about 3 hours. Sprinkle with shredded cheese just before serving.

Serves: 6  Prep time: 5 mins 

1 (3 Lb.) beef eye of round roast

Salt and pepper to taste

Preheat oven to 500 degrees F. Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for 21 mins (7 mins per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time! Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F. Carve into thin slices to serve.