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A delicious Vietnamese shaking beef recipe with filet mignon.
cooking.nytimes.com
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!
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Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.
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Oxtail is cooked to perfection with carrots, celery, and potatoes in this rich and hearty slow cooker stew.
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All you need for this is olive oil, Canadian steak seasoning, meat tenderizer, and a grill. The steak gets a 20-minute marinade before cooking.
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Sirloin steak strips are sauteed with garlic and onion powders and chopped onions. Chili or bell peppers, diced tomatoes, condensed cream of mushroom soup, and milk are added and simmered for 10 to 15 minutes.
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A wonderfully sweet and tangy steak marinade with steak sauce, soy sauce, Italian-style dressing and garlic powder. Perfect for all cuts of steak!
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An easy garlic and pepper rub lightly adorns juicy slabs of steak.
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Three different colors of peppers, along with sweet onion and zucchini, are cooked in foil packets with strips of steak.
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A soy sauce and honey marinade give this excellent piece of meat a great flavor.