Beef Recipes


Rib Eye Roast
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1 boneless prime rib eye roast of beef, about 10 pounds after boning

Preheat the oven to 350 degrees. Place the meat on a rack in a shallow roasting pan.

Roast the meat until meat thermometer reads 130 degrees (about 14 minutes per pound) for rare meat. For medium-rare meat, roast until a meat thermometer reads 140 degrees.

Remove from the oven and let rest for 15 minutes before carving .

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Country Style Steak And Gravy

1 1/2 pound sirloin or round steak
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons peanut oil
2 tablespoons peanut oil -- or more if needed
4 tablespoons flour
2 cups water
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350 degrees.

Cut the steak into even-sized serving pieces. In a shallow bowl, combine 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge both sides of the steak in the flour mixture.

In a large cast-iron skillet over medium high heat, heat the oil. When it is hot, cook the steaks three at a time until golden brown on both sides. Transfer to a 9x13 baking dish (or one large enough to hold the steaks in a single layer) and keep warm. Add enough peanut oil to the drippings in the pan so together they equal about 4 tablespoons. Stir in the flour and cook over medium heat, stirring constantly, until the mixture is light brown.

Add the water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring constantly, until the mixture thickens into a gravy. Add a few more tablespoons of water if the gravy seems too thick.

Pour the gravy over the steaks. Cover the dish with foil and bake for 1 1/2 to 2 hours. Check the pan every 30 minutes to see if the gravy needs more water. Add 1/2 cup or so of water at a time to keep the gravy thin.

Serve with rice, mashed potatoes, or hot biscuits.

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Italian Boiled Beef

2 1/2 pounds beef (any combination of shoulder, brisket with some rib attached, silverside and tongue)
1 onion, peeled
1 carrot
1 celery stalk
1 ripe tomato
Handful flat-leaf parsley
Handful basil leaves
Sea salt
Pinch black peppercorns

Put all the ingredients in a large stockpot with four quarts of water. Bring to the boil then reduce the heat to a simmer, and cook for three hours, skimming off the scum as it rises to the top from time to time.

Remove the meat from the pan (saving the stock to make a soup). Peel away the skin from the tongue, carve the meat into slices and serve with salsa verde and mayonnaise.

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Steak Diane

1/2 teaspoon salt, divided
1/4 teaspoon black pepper
6 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
1 teaspoon butter
1/2 cup finely chopped shallots
1/3 cup water
2 tablespoons Worcestershire sauce
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons gin or vermouth
2 tablespoons chopped fresh parsley

Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.

Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.

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Beef Daube Provencal

2 teaspoons olive oil
12 garlic cloves, crushed
2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup beef broth
1 tablespoon tomato paste
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes

Preheat oven to 300 degrees.

Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, and remaining ingredients. Bring to a boil. Cover and bake 300 degree oven for 2 1/2 hours or until beef is tender. Serve over buttered noodles.

NOTE: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

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Salisbury Steak With Mushroom Gravy

1/3 cup grated onion, divided
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 pound ground sirloin
1 tablespoon butter
8 ounces cremini mushrooms, quartered
1/3 cup dry red wine
1 1/4 cups beef broth
1 tablespoon all-purpose flour
1 teaspoon red wine vinegar

Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned. Remove from pan and set aside.

Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in wine and remaining onion; cook 2 minutes. Combine broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.

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Beef, Ginger, and Green Bean Stirfry

1 cup rice
3 tablespoons soy sauce
4 teaspoons cornstarch
1 tablespoon hoisin sauce
2 to 3 teaspoons chili garlic sauce
1 (14-ounce) can chicken broth
2 teaspoons dark sesame oil, divided
1/4 cup finely chopped green onions
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 pound boneless sirloin steak, cut into 1/4-inch strips
5 cups (2-inch) cut green beans (about 1 1/4 pounds)
1 cup red bell pepper strips
3/4 cup (2-inch) slices green onion tops

Cook rice according to package directions.

Combine soy sauce, cornstarch, hoisin sauce, chili garlic sauce, and chicken broth in a bowl, stirring well with a whisk. Set aside.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.

Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.

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Spicy Orange Beef

1 cup rice
1/2 teaspoon salt
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
1 pound boneless sirloin steak, cut into 1/4-inch strips
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon dark sesame oil
3/4 cup (1-inch) slices green onions

Cook rice according to package directions.

Combine garlic, pepper, and beef, tossing well.

Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.

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Guinness Braised Short Ribs

5 pounds beef short ribs, deboned
1-2 tablespoons kosher salt
1-2 teaspoons fresh ground black pepper
2 tablespoons vegetable oil
1 medium onion, peeled and quartered
1 head garlic, sliced horizontal
10 sprigs fresh thyme
1/2 tablespoons black whole peppercorn
1 tablespoon cayenne
1 tablespoon crushed red pepper
1/4 cup paprika
1/4 cup kosher salt
1/4 cup tomato paste
1 28-ounce can whole tomatoes
6-8 quarts water
2 bottles Guinness beer

Preheat oven to 350 degrees. Heavily salt and pepper short ribs. In a large skillet, heat oil until it begins to smoke. Sear the beef on all sides to a golden color. Combine all other ingredients in 10-quart Dutch oven. Add the seared ribs, fat side up. Make sure the liquids are covering the meat. Lower the oven to 250 degrees. Place lid on securely and bake in center of the oven for 6 to 8 hours.

When meat is done carefully remove pan from oven. Remove meat and place in 8-x12-inch baking pan. With a fine mesh sieve, strain broth (discarding onions, tomatoes, etc.) into a 6-quart container and set aside. When cool, cut meat into 2 to 3 pieces and place in plastic re-sealable bag. Top with about 1/4 cup of fat (dipped from the top of the beef broth). Refrigerate until needed. Refrigerate the broth uncovered overnight; a fat layer will form on the top. The next day, scoop off the fat layer, cover the broth, and refrigerate.

Both meat and broth can be kept for up to 4 days. To reheat, bring broth and meat to a simmer for 10 minutes.

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Bombay Curry

2 pounds beef or lamb, cut in 1-inch cubes
1 tablespoon oil
2 onions, chopped
2 cloves garlic, minced fine
2 green chili peppers, minced fine
1 tablespoon fresh grated ginger
1 1/2 teaspoons turmeric
1 teaspoon cumin powder
1 tablespoon coriander powder
1 teaspoon salt
1 teaspoon chili powder
1 (14 ounce) can chopped tomatoes, with their liquid
1 cup coconut milk

Heat the oil in a large frying pan. Add the onions and cook till they soften.

In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder. Add these spices and the garlic, chili peppers and ginger to the onions, and mix well. Cook for another minute. Add the cubed beef and cook until it is well browned and completed covered by the spice mixture. Add the salt and the tomatoes. Allow to cook at a slow simmer, covered, until the beef is cooked through and tender. This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.

Add the coconut milk and stir well. Simmer uncovered for 5 minutes, or until sauce slightly thickens.

Serve with rice.

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Madras Curry

2 pounds chuck steak
1/4 cup ground coriander
6 teaspoons ground cumin
1 teaspoon brown mustard seeds
1/2 teaspoon cracked blacked peppercorns
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon salt
2 teaspoons garlic, crushed
2 teaspoons fresh ginger, grated
2-3 teaspoons white vinegar
1 tablespoon oil
1 medium chopped onion
1/4 cup tomato paste
1 cup beef broth

Remove the excess fat and sinew from the steak and cut into 1-inch cubes.

Place the coriander, cumin, peppercorns, chili powder, mustard seeds, turmeric, garlic, salt and ginger in a small bowl; stir to combine. Add the vinegar and mix to a smooth paste. Heat the oil in a large saute pan; add the onion and cook over moderate heat until just soft. Add the spice paste and stir for 1 minute. Add the meat and cook, stirring, until it is coated with the spice paste. Add tomato paste and broth. Simmer, cover, for 1 hour 30 minutes, or until the meat is tender.

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Asian Beef And Broccoli

8 ounces hot cooked pasta noodles (spaghetti, linquini, etc)
1 pound shaved sirloin steak
1 teaspoon dark sesame oil
l tablespoon peanut oil
1 tablespoon fresh ginger (minced)
4 garlic cloves (Minced)
3 cups fresh broccoli (cut in bite-sized pieces)
1 1/2 cups onions (sliced)
3 tablespoons tamari
3 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic
1/2 teaspoon Accent
1/2 teaspoon crushed black sesame seeds

In a large bowl combine cooked pasta and sesame oil, tossing well to coat. Cover and set aside. In a small dish combine tamari sauce, brown sugar, oyster sauce, chile paste, Accent, and sesame seeds and set aside.

In a wok over medium heat, heat peanut oil. Add steak and fry for 2-3 minutes. Add ginger and garlic, stir fry for 30 seconds. Add broccoli and onion, stir fry for 3 minutes. Add pasta mixture and soy soy sauce mixture. Cook 1 minute or until thoroughly mixed.

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Boiled Beef Stew

2 1/2 lb beef (boneless chuck trimmed of any large pieces of fat and cut into 1 1/2 inch cubes)
5 medium onions, quartered
5 medium potatoes, peeled and quartered
Salt and black pepper, to taste
3 cups water

Preheat oven to 350 degrees. Toss all the ingredients except the water into a large ovenproof casserole. Pour the water over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and most of the water is absorbed, about 3 hours. Add more water during cooking time if needed.

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Mongolian Beef

8 ounces beef tenderloin (thinly sliced)
2 tablespoons peanut oil
2 stalks scallion (sliced diagonally)
1 inch ginger (finely chopped)
3 cloves garlic (thinly sliced)


1 teaspoon corn starch
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)


2 teaspoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon dark soy sauce
3 dashes white pepper
1/4 teaspoon sesame oil
1/4 teaspoon Accent
1 tablespoon sugar

Mix marinade ingredients. Add meat and marinate for 30 minutes.

Mix sauce ingredients in small bowl. Set aside.

Heat a wok on high heat with 1 tablespoon of oil and stir-fry the marinated beef until half-done. Remove from wok and set aside.

Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the scallions into the wok. Stir just to mix and remove from heat.Serve hot with rice.

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1/2 cup tamari sauce
2 tablespoons sugar
1/2 teaspoon Accent
1 cup beef broth
1/4 cup mirin
1 pound thinly sliced beef
1/4 cup sugar
2 medium onions, sliced
4 ounces shirataki noodles
1 cup sliced bamboo shoots
2 stalks celery, sliced
1 cup soaked, rinsed and sliced shiitake mushrooms
1 cube tofu, cut into 1-inch pieces
1 bunch green onions, cut into 2-inch lengths
4 leaves napa cabbage, sliced
2 tablespoons peanut oil

Mix soy sauce, sugar, Accent, broth, and mirin together in a bowl. Arrange meat and vegetables on a large platter.

Heat an electric skillet to 375 degrees. Add peanut oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more.

Serve hot. Eat with rice or udon which you can add in the remaining soup after you finish eating meat and vegetables.

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Hungarian Goulash

2 pounds beef chuck, cut in 1-inch squares
1 teaspoon salt
4 onions, chopped
8 tablespoons butter
4 tablespoons imported sweet Hungarian paprika
1 quart water

Melt butter in Dutch overn; add onions and cook until translucent. Add beef, salt, and paprika. Stir well. Add water and simmer for 2-3 hours.

Thicken with a slurry made of equal parts cornstarch and water. Use 1 tablespoon cornstarch for each cup of liquid to be thickened. Serve over noodles or dropped egg dumplings.

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Pan-fried Udon Noodles With Beef, Broccoli and Shitakes

1 package dried udon noodles (usually sold in 8.8 oz packages) or about 1 pound fresh udon noodles
10 ounces chuck steak, sliced for stir-frying
2 teaspoons cornstarch
1/4 cup + 1 tablespoon mirin (keep divided)
1/4 cup tamari sauce
2 tsp sugar (more to taste)
2 cloves garlic, minced
1 tablespoon minced ginger
1/2 pound broccoli, cut for stir-frying
1 ounce dried shitake mushrooms
1 tablespoon sesame seeds, toasted

If using dried noodles, boil them first for about 3 or 4 minutes less than indicated on the package. You’ll cook them further when you stir-fry them. Drain and rinse them with cold water. Allow them to drain well and toss them with a little oil if you aren’t ready to us them right away. Soak the mushrooms in boiling water until they soften up. Squeeze them dry and set aside until needed. In a small bowl, combine the sliced beef, cornstarch and 1 tbs mirin. Mix well and allow to marinate for 10 minutes or so while you prepare the other ingredients.

Make the sauce by combining the remaining mirin, tamari and sugar. Stir well to dissolve the sugar. Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 tbs oil (try refined sesame oil, it’s appropriate for stir-frying). When it gets really hot, throw in the marinating meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done!

To serve, sprinkle with the toasted sesame seeds.

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Korean Bulgogi (Barbecued Beef)

1 pound thin sliced tender beef


1/4 cup soy sauce
3 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon minced ginger root
1/4 cup chopped green onions
1 tablespoon sesame seed oil
1/2 teaspoon black pepper
2 tablespoons ground toasted sesame seed

Combine meat with marinade, cover and allow to marinate for at least 2 hours or overnight. Broil meat over charcoal until done to the desired degree. Meat can also be grilled, microwaved, pan-seared, or broiled.

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Slivered Beef Liver

1 pound beef liver
1/4 cup peanut oil
1 large onion, sliced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon black pepper
1/2 teaspoon Accent

Cut liver into 1/4-inch slivers. Add peanut oil to saute pan over medium heat. Saute onion rings until tender - DO NOT BROWN. Add liver. Season with salt, Accent, chili powder and pepper. Cook over medium heat, stirring occasionally, for 5 minutes. Makes 4 servings.

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Meat Loaf

1 pound ground round
1 small onion, chopped fine
1/4 cup uncooked oatmeal
1 egg
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried marjoram
1/2 teaspoon freshly ground black pepper
3/4 cup evaporated milk, undiluted
1/2 teaspoon Accent

Combine all ingredients. Bake in greased pan in a 400 degree oven for one hour.

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Quick Sauerbraten

4 pounds rump roast or sirloin tip
1 can Swanson beef broth
1 1/2 cup cider vinegar
1 cup dry red wine
1 1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 bay leaf
1 teaspoon freshly ground black pepper
1 teaspoon salt
5 tablespoons flour
3 tablespoon light brown sugar

Brown meat in the oil in heavy skillet. Combine beef broth, vinegar, wine, salt, sugar, spices and bay leaf; pour over meat. Bring to boil, cover and simmer 2 hours or until tender turning once or twice.

Remove meat to serving platter. Skim off fat and, if necessary, add a little water to drippings to make 3 cups. Thicken with the flour mixed with a little cold water. Simmer a few minutes and then pour over meat. Serve with buttered noodles.

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Beef Brisket Braised in Guinness

2 tablespoons oil
4 pounds beef brisket
2 onions, coarsely chopped
1 pound carrots, cut into large chunks
1 1/2 pounds potatoes, cut into large chunks
2 tablespoons flour
2 cups beef broth
1 1/4 cups Guinness stout
1 teaspoon dried thyme
1 tablespoon tomato paste
1/2 teaspoon Accent
Salt, to taste
Pepper, to taste

Preheat the oven to 350 degrees.

Heat the oil in a large ovenproof casserole and brown the meat on all sides; remove from pan and drain. Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly. Add the carrots and potatoes and cook over medium heat for 3-4 minutes. Add the flour and cook for 1 more minute; blend in the beef broth, Accent, thyme, and Guinness, mixing until combined. Bring mixture to a boil, stirring constantly. Add the tomato paste and season to taste with the salt and pepper. Place the brisket on top, and cover tightly; place in the oven and cook for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning if necessary).

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Marinated Rump Roast

5 pounds rump roast, trimmed
1/2 cup vegetable oil
6 tablespoons soy sauce
4 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
30 cloves garlic cut in half
1 tablespoon black pepper, freshly ground

Pierce roast at 1 inch intervals with a meat fork. Place in a large heavy duty zip lock plastic bag.

Combine vegetable oil and next 5 ingredients; pour over roast. Seal and chill 24 to 48 hours, turning roast occasionally. Place in container to prevent leakage in refrigerator.

Remove roast from marinade. Discard marinade. Place roast on a lightly greased rack in a shallow roasting pan; sprinkle with pepper.

Bake at 325 for 1 hour 50 minutes or until a meat thermometer registers 145 for medium rare or 160 for medium. Let stand 5 minutes before slicing.

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