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Get Korean Grilled Beef (Bulgogi) Recipe from Food Network
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This recipe is delicious, quick and easy. It goes great with green beans, and is the perfect way to use left over mashed potatoes. Serve with green beans for a quick supper or eggs and toast for a hearty breakfast.
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This recipe is by Mark Bittman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fresh salad pairs cooked roast beef with steamed broccoli florets. cherry tomatoes, and green onions with a zesty mustard-horseradish-sour cream dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.
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This savory recipe is a complete meal in itself. Don't forget the beer as it's what makes this recipe unique.
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Cream-style corn and cubes of potato are combined with browned ground beef and onions in this milk based soup.
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Pressure cooker is king! This beef stew was made for us when we were just infants. Beef, carrots and potatoes taste like they simmered all day, but this is ready in about half an hour. To this day it reminds me of home.
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This sandwich is like a cousin to the reuben. It's a cold sandwich of corned beef, topped with Russian dressing and coleslaw, on Jewish rye.
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This Spanish-inspired meal filled with beef, beans, and flavorful rice, and garnished with cilantro is so simple and so hearty at the same time.
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This is a low fat and deliciously filling meal with lots of flavor . Serve with crusty bread and a tossed green salad.
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This ground-beef version of beef stroganoff calls for onions, tomato paste, mushrooms, and garlic. It can be made on top of the stove or in a slow cooker.
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Make this quick and easy beef stroganoff an instant dinner favorite with added flavors of cream of mushroom soup, garlic, basil, and thyme.