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A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil.
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Jars of barbeque sauce are dressed up with Worcestershire sauce, steak sauce, onion flakes and cola.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These burgers have a Spanish flair.
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Marinating meat for a couple days in a blend of beer and soy sauce helps to remove the gaminess of fresh meat. Try it on deer, elk, or even moose.
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Skirt steak with a Tuscan-inspired marinade is grilled and served with a Mediterrean-style salsa. Use your food processor to quickly prep this delicious savory dish.
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Steak-frites, goin' up on a weeknight.
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Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.
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Serve this recipe for bulgogi, or thin slices of marinated and grilled Korean barbecued meat, with a side of kimchi.
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These salisbury steaks have oats, ketchup, and minced dried onion in them and are topped with cream of mushroom soup and onion rings.