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Get Beef Tenderloin Crostini Recipe from Food Network
Get Beef Tenderloin Crostini Recipe from Food Network
Ingredients:
beef tenderloin, olive oil, baguettes, sour cream, applesauce, horseradish, mayonnaise, breadcrumbs, chives
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Get Corned Beef Hash Recipe from Food Network
Get Corned Beef Hash Recipe from Food Network
Ingredients:
beef brisket, bay leaves, white onions, garlic, thyme leaves, worcestershire, hot pepper sauce, white wine, potatoes
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Get Peruvian Beef Saltado Recipe from Food Network
Get Peruvian Beef Saltado Recipe from Food Network
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Get Red Beef Chili Recipe from Food Network
Get Red Beef Chili Recipe from Food Network
Ingredients:
vegetable oil, beef, cumin, beer, red onion, cloves, habanero, bird chile, jalapeno, poblano, ancho chile, chile, chipotle pepper, pasilla chile, chicken stock, tomatoes, chocolate, maple syrup, cumin seeds, mexican crema
www.delish.com
Got just a few minutes? Get out your skillet and make this delicious stir-fry that combines sirloin steak and fresh vegetables in an exquisite Asian-inspired sauce.
Got just a few minutes? Get out your skillet and make this delicious stir-fry that combines sirloin steak and fresh vegetables in an exquisite Asian-inspired sauce.
Ingredients:
sirloin steak, cornstarch, beef broth, soy sauce, vegetable oil, vegetables, garlic powder, garlic
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Get BBQ Beef Ribs Recipe from Food Network
Get BBQ Beef Ribs Recipe from Food Network
Ingredients:
beef ribs, salt, brown sugar, paprika, ancho chile, cumin, black pepper, maple syrup, apple juice, apple cider vinegar, dijon mustard
www.allrecipes.com
A simple but spicy dish with beef, carrots and green onions. Serve over rice for a very filling meal.
A simple but spicy dish with beef, carrots and green onions. Serve over rice for a very filling meal.
Ingredients:
sesame seeds, soy sauce, cornstarch, cloves, steak, water, sugar, red pepper flakes, vegetable oil, carrots, green onions
www.allrecipes.com
These are great for appetizers or for a meal! Make them smaller for appetizers, larger for meals.
These are great for appetizers or for a meal! Make them smaller for appetizers, larger for meals.
www.allrecipes.com
You don't need canned soup to make an elegant, rich beef and mushroom Stroganoff to serve over egg noodles. Plenty of simmering time will build the flavor.
You don't need canned soup to make an elegant, rich beef and mushroom Stroganoff to serve over egg noodles. Plenty of simmering time will build the flavor.
Ingredients:
olive oil, butter, flour, salt, black pepper, beef stew, white wine, onion, garlic, ketchup, worcestershire sauce, button mushrooms, sour cream, egg noodles
www.allrecipes.com
Bottled Italian salad dressing is dolled up with a bit of cumin and pepper sauce. Then it 's mixed into cooked strips of beef, red onion, kidney beans, and corn. Even better when tossed with salad greens and lots of shredded cheese.
Bottled Italian salad dressing is dolled up with a bit of cumin and pepper sauce. Then it 's mixed into cooked strips of beef, red onion, kidney beans, and corn. Even better when tossed with salad greens and lots of shredded cheese.
Ingredients:
salad dressing, cumin, hot pepper sauce, flank steak, corn kernels, kidney beans, red onion, cheddar cheese, tomato, salad greens, tortilla chips
www.allrecipes.com
Tender, flaky dough surrounds a cheesy filling of ground beef and broccoli in an easy version of beef Wellington.
Tender, flaky dough surrounds a cheesy filling of ground beef and broccoli in an easy version of beef Wellington.
cooking.nytimes.com
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
Ingredients:
flour, salt, black pepper, beef tenderloin, butter, onion, mushrooms, chicken stock, sour cream, tomato paste, worcestershire sauce, parsley