Beef Cookbook: Easy Meat Recipes for Delicious Ways to Cook Beef [2 ed.] 9798374106046

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Beef Cookbook A Beef Cookbook with over 50 Delicious Ways to Cook with Beef

By BookSumo Press All rights reserved

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Table of Contents Hamburger Spinach Bake 9 3-Course Meal Casserole 12 Thursday’s Dinner 13 Rigatoni Casserole 14 Hamburger Delight 15 Lumberjack’s Lunch 16 Cream Cheese Biscuits With Beef 17 Quick Crockpot Casserole 18 Spanish Hamburger Bake 19 Meaty Potato Surprise 22 Maggie’s Casserole 23 Santa Ana Pie 24 Cornmeal Beef Pie 25 Mesa Dinner 26 Maui Mushroom Casserole 27 Montreal Brie Roast Sandwiches 28

Yogurt Steak Skillet 29 Chuck Wine Roast Stew 32 Mirin Tenderloin Fillets 33 Drunk Mushroom Roast 34 Rosy Garlic Roast 35 Prosciutto Beef Roast 36 Greek Roast 37 Classic Cracked Potato and Beef Roast 38 Roasted Bacon Tenderloin 39 Herbed Tenderloin Roast 42 Russet Roast Stew 43 3-Ingredient Roasted Beef 44 Minty Roast With Butter Gravy 45 Kosher Eye Roast 46 Spanish Rump Roast Barbecue 47 Soy Sauce Slow Cooker Roast 48 Chayote’s Bones Soup 49

Rack of Ribs 101 52 Bell Mushroom Soup 53 3-Ingredient Beef Soup 54 Corned Beef Sauerkraut Sandwich 55 Cottage Steak Soup 56 Ricy Cabbage Soup 57 Chunky Corned Beef Soup 58 Bell Spanish Beef Soup 59 Crushed Idaho Soup 62 Classic Sirloin Red Wine Soup 63 Paprika Goulash Soup 64 Bell Green Beef Soup 65 Tabasco Soup 66 Asian Anise Soup 67 Classic French Soup 68 Italian Macaroni Soup 69 Red Wine Fennel Soup 72

Tomato Spaghetti 73 The Best Taco Filling 74 Tijuana Ground Beef 75 Ramen Ground Beef 76 How to Make Beef Stroganoff 77 Veggie Ground Beef 78 Sweet and Sour Ground Beef 79 Classical Ground Beef 82 Beef and Peppers 83 Keema 84 Creamy Ground Beef 85 Delicious Ground Beef and Tomatoes 86 Ground Beef Festival 87 The Easiest Beef Chili 88 Longhorn Beef Sausage Chili 89 Maggie’s Favorite Vegetarian Ground Beef Chili 92 Saint Patty’s Eve Brisket 93

Dry Mustard Topping for Corned Beef 94 Simply Spicy Corned Beef 95 5-Ingredient Tangy Crock Pot Corned Beef 96 Corned Beef and Carrots 97 Thursday’s Pasta, Cabbage, and Beef Casserole 98 American Comfort Food 99 Green Pepper Sunday Hash 100 Corned Beef Salad 101

Hamburger

Spinach Bake

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 484.9 Fat 14.7 g Cholesterol 51.4 mg Sodium 299.6 mg Carbohydrates 67.2 g Protein 23.5 g

Ingredients 1 lb ground beef shredded Monterey jack cheese 1 (16 oz.) box penne pasta, cooked salt & pepper seasoned garlic salt 2 -3 bunches fresh spinach olive oil

3 -4 garlic cloves 1⁄2onion, chopped 1 (10 3/4 oz.) can condensed cream of mushroom & garlic soup

Directions 1. In a large skillet, heat a small amount of the oil. Add onion and garlic. Cook until transparent. 2. Stir in spinach and until it wilts. Set aside. 3. Cook the beef until it is well browned. Add garlic salt, salt, and pepper for seasoning. Set aside. 4. Mix together the pasta, beef, spinach, cheese, and soup. You can add more cheese if you like your casserole cheesy. 5. Sprinkle salt and pepper as desired. 6. Pour the mixture into a large casserole dish. Top it off with shredded cheese. 7. Cover the dish with tin foil and place it in a pre-heated 350 degree F oven. Bake for no more than 32 minutes. 8. Uncover the casserole and bake for an additional 12 minutes. 9. Enjoy.

Hamburger Spinach Bake

9

3-COURSE

Meal Casserole

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 294.9 Fat 12.2 g Cholesterol 47.6 mg Sodium 184 mg Carbohydrates 29.8 g Protein 16.9 g

Ingredients 1 1⁄3 lbs potatoes (about 4 medium) milk butter thinly sliced onion 1 C. frozen green beans 2 -4 slices processed American cheese

slices or 2 -4 slices shredded casserole cheese 1⁄2 lb ground beef paprika breadcrumbs (optional)

Directions 1. 2. 3. 4. 5.

Peel the potatoes, cut them into cubes, and boil them. Boil the green beans. Cook the beef until evenly browned. Slice the onions. Lightly grease the baking dish with non-stick coating. Place the beef on the bottom of the baking dish. Add half of the cheese, tearing it into chunks to cover the surface. Add half of the onions. Add green beans and then repeat layering cheese and onion. 6. Drain the potatoes. Add as much milk and butter as you like and mash the potatoes. Ideally, you can opt for 2 tbsp. butter and slowly add milk until you get the consistency you prefer. Add the mashed potatoes on top of the casserole. 7. Sprinkle paprika on top. You can also sprinkle additional cheese and breadcrumbs if desired. You can refrigerate this dish after this step and bake it later. Bake in pre-heated 400 degrees F oven for 22-32 minutes, or until the cheese melts and the mashed potatoes are golden. 8. If this recipe seems bland, you can spice it up by adding garlic, Worcestershire sauce, or other spices while cooking the meat. Another way is to add paprika and garlic powder while mashing potatoes. You can also use jalapeno cheese. Enjoy. 12

3-Course Meal Casserole

Thursday’s Dinner

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 6 Calories 487.5 Fat 28.6 g Cholesterol 118.2 mg Sodium 518.5 mg Carbohydrates 33.4 g Protein 23.6 g

Ingredients 1 lb ground beef 1 medium onion, minced 8 oz. egg noodles 1 tbsp butter 1 C. sour cream 1 (10 2/3 oz.) can cream of mushroom soup

salt and pepper 1⁄2 C. grated cheddar cheese (or more if you'd like it cheesier) crushed potato chips

Directions 1. 2. 3. 4.

Cook the beef and onion until brown. Cook the noodles and drain them. Add butter to the noodles while they are hot. Mix soup, sour cream, and seasonings until well blended. Grease a 2 or 2-1/2 quart baking dish. Place a layer of each of the noodles, beef mixture, cheese, and soup mixture. Spread the soup as best as you can, even if it is not evenly. Repeat until you have no more Ingredients. 5. Add potato chips on top. 6. Place the dish into a pre-heated 350 degrees F oven, and bake for 27-37 minutes. 7. Enjoy.

Thursday’s Dinner

13

RIGATONI

Casserole

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 978.9 Fat 63.4 g Cholesterol 208.1 mg Sodium 2499.8 mg Carbohydrates 43.2 g Protein 56.4 g

Ingredients 1 lb lean ground beef 1 large onion, chopped 1 medium green pepper, chopped 1 tbsp fresh minced garlic salt or seasoning salt and pepper 3 -4 tbsps grated parmesan cheese 1 lb pepperoni, divided 1 (4 oz.) can sliced mushrooms, drained

4 C. pasta sauce 3 -4 C. rigatoni pasta (cooked to firmtender and drained, do not over cook the pasta) 4 C. mozzarella cheese, divided

Directions 1. Apply grease onto a 12x9 inch casserole dish. 2. In a medium sized frying pan, add the beef, onions, garlic, green peppers, salt, and pepper. Cook until the meat becomes brown and the vegetables tender. Drain the excess grease, then add parmesan cheese. 3. Chop 1/2 pound pepperoni and add it to the mixture. Add pasta sauce and mushrooms as well. Stir until all Ingredients are well combined. Simmer for 22-27 minutes. 4. Pre-heat the oven to 350 degrees F. 5. Evenly distribute the pasta on the bottom of the casserole dish. Add 1/2 of the mozzarella cheese on top. Layer the rest of the pepperoni over the cheese. Pour the beef and pasta sauce mixture on top of the pepperoni. 6. Place the casserole, uncovered, in the oven and bake for no more than 32 minutes. 7. Take the casserole out of the oven. Sprinkle the remainder of the mozzarella cheese. 8. Put the dish in the oven again and bake for 12 minutes, or until the cheese is bubbly. 9. Allow to cool for 12-17 minutes before serving. 10. Enjoy. 14

Rigatoni Casserole

Hamburger Delight

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 398.1 Fat 17.6 g Cholesterol 90 mg Sodium 556.2 mg Carbohydrates 35.4 g Protein 22.9 g

Ingredients 1 lb lean ground beef 1⁄4 tsp salt 1⁄4 tsp pepper 1 tsp oil, to taste 8 oz. sliced fresh mushrooms 1 large onion, chopped 3 minced garlic cloves, I just use the jarred kind

1⁄4 C. dry white wine or 1⁄4 C. chicken broth or 1⁄4 C. chicken bouillon 1 (10 3/4 oz.) can cream of mushroom soup 1⁄2 C. sour cream 1 tbsp Dijon mustard 4 C. cooked egg noodles

Directions 1. In a large, deep skillet, the hamburger with salt and pepper. Continuously break up the meat until crumbly. 2. Drain the excess grease before stirring in onion, garlic, mushrooms, and oil. 3. Continue cooking for four minutes, or until the onion is tender. 4. Add wine (or one of its substitutes). Reduce heat to medium-low and let the mixture simmer for no more than 5 minutes. 5. Add mustard, soup, and sour cream. Mix everything until well combined. 6. Add the noodles to the mixture. If the skillet is too small, add the noodles to a large dish, pour the meat mixture on top, and toss well. Finally, pour the coated noodles into a sprayed 13x9 inch casserole dish. 7. Cover the dish and place it into a pre-heated 350 degrees F oven. Bake for no more than 22 minutes. 8. Uncover the casserole and bake for 12 more minutes. 9. Serve with garlic bread on the side or fresh tossed salad. 10. Enjoy. Hamburger Delight

15

LUMBERJACK’S

Lunch

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 395.1 Fat 19 g Cholesterol 77.1 mg Sodium 1169.7 mg Carbohydrates 33.6 g Protein 23.2 g

Ingredients 1 lb ground beef 1 tsp salt 1 (16 oz.) can favorite beans 3⁄4 C. barbecue sauce 2 tbsps brown sugar 1 tbsp instant minced onion

1 can hungry jack biscuit 1 C. grated cheddar cheese

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Cook the meat until evenly browned. Drain the excess liquid. 3. Stir in the salt, can of beans, barbecue sauce, brown sugar, and instance minced onion. 4. Heat the meat mixture until bubbly. 5. Pour the mixture into a greased 2-quart baking dish. 6. Cut the biscuits in half, producing 20 half circles. 7. Place the biscuits on top of the mixture, with the cut side facing down. 8. Layer the surface with cheese. 9. Bake for no more than 32 minutes. 10. Enjoy.

16

Lumberjack’s Lunch

Cream Cheese

Biscuits With Beef

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 617.6 Fat 39.7 g Cholesterol 103.3 mg Sodium 1256.9 mg Carbohydrates 36 g Protein 28.4 g

Ingredients 1 lb ground beef 1⁄4 C. chopped onion 1 (3 oz.) package cream cheese, softened 1 (14 oz.) can cream of mushroom soup 1⁄8 C. milk 1⁄8 C. catsup

salt 1 (8 oz.) can biscuits

Directions 1. 2. 3. 4. 5. 6. 7.

Cook the meat and onions until evenly browned. Drain the excess grease. In a bowl, mix the catsup, milk, soup, cream cheese, and salt. Stir in the meat mixture. Mix everything until well blended. Bake the mixture uncovered at 375 degrees F for no more than 12 minutes. Add the can biscuits on top of the casserole and bake for an additional 17-22 minutes, or until the biscuits are brown. 8. Enjoy.

Cream Cheese Biscuits With Beef

17

QUICK CROCKPOT

Casserole

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 4 Calories 414.5 Fat 14.8 g Cholesterol 145.2 mg Sodium 1498.8 mg Carbohydrates 13.5 g Protein 52.2 g

Ingredients 2 lbs stewing beef, well-trimmed and cut in one-inch cubes 1 envelope dry onion soup mix 1 can cream of mushroom soup 1 (4 oz.) can whole mushrooms or 1 (4 oz.) can sliced mushrooms

1⁄2 C. white grape juice

Directions 1. Add all the Ingredients into a crockpot. 2. Stir the Ingredients well. 3. Cover the crockpot and place it on low heat for 8-12 hours. Alternatively, you can on high heat for 5-6 hours. 4. Serve the casserole with rice or noodles. 5. Enjoy.

18

Quick Crockpot Casserole

Spanish

Hamburger Bake

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 580.6 Fat 33.2 g Cholesterol 116.2 mg Sodium 1093.5 mg Carbohydrates 35.4 g Protein 34.1 g

Ingredients 1 lb ground chuck 1 tsp garlic, minced 1 C. Minute Rice (uncooked) 1 (1 oz.) package dry vegetable soup mix (Lipton's) 1 (11 3/4 oz.) can Campbell’s tomato soup

1 1⁄2 C. water 1 1⁄2 C. colby-monterey jack cheese, shredded

Directions 1. 2. 3. 4. 5. 6. 7.

Cook the ground chuck with minced garlic until evenly browned. Drain the excess liquid. Crumble the meat before placing it at the bottom of a 1-1/2 quart baking dish. Add Minute Rice over the meat. Scatter the Vegetable Soup Mix evenly over the rice. Combine water with tomato soup, and pour the liquid mixture onto the casserole. Evenly add the cheese over the top. Cover the baking dish and place it into a pre-heated 350 degrees F oven. Bake for no more than 32 minutes. Uncover the dish and bake for an additional 17 minutes. 8. Enjoy.

Spanish Hamburger Bake

19

MEATY POTATO

Surprise

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 791 Fat 38.9 g Cholesterol 192.5 mg Sodium 284.6 mg Carbohydrates 47.6 g Protein 55.1 g

Ingredients 4 medium russet potatoes (peeled, sliced and cooked) 2 lbs lean ground beef 4 tbsps butter, divided 1 large onion, chopped 1 tbsp garlic (or to taste) 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 1⁄4 C. grated parmesan cheese (optional)

salt and pepper (I use seasoned salt) 2 -4 tbsps cooking sherry (or use red wine) 1⁄4 C. chopped fresh parsley 1⁄4 C. milk (I use whipping cream or buttermilk) 1⁄2 C. Swiss cheese, shredded

Directions 1. Before you do anything, heat the oven to 350 degrees F. Grease a 2-1/2 quart casserole dish. 2. In a heavy frying pan, the beef in 2 tbsp. butter until evenly browned. Stir in onion, both types of bell peppers, and garlic. Sauté until soft and then drain the excess fat. 3. Add salt, black pepper, sherry, parsley, and parmesan cheese. Sauté for no more than 7 minutes. 4. Pour the mixture into the baking dish. Add the rest of the butter and milk to the cooked potatoes, and beat them until smooth. Add salt and black pepper if you want. 5. Spread the potatoes over the meat, covering all corners. Use a spoon to push the potato mixture tightly around the corners and side. 6. Cover the top with cheddar cheese (or parmesan cheese). Place the dish uncovered into the oven and book for 27-32 minutes, or until the potatoes and cheese turns light brown. 7. Enjoy. 22

Meaty Potato Surprise

Maggie’s

Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 379.4 Fat 16.5 g Cholesterol 59 mg Sodium 641.3 mg Carbohydrates 38.7 g Protein 20.1 g

Ingredients 1 lb ground beef 1 C. chopped onion 1⁄2 C. chopped green pepper (optional) 3 C. uncooked elbow macaroni (or similar shaped pasta) 28 oz. crushed tomatoes 14 3⁄4 oz. cream-style corn 1⁄2 C. half-and-half or 1⁄2 C. evaporated milk 2 C. shredded cheddar cheese, DIVIDED 3⁄4-1 tsp salt

3⁄4 tsp pepper 1 tsp thyme 1 tsp parsley 1⁄2 tsp garlic powder

Directions 1. In a frying pan, the beef, onion, and green pepper. Once the meat is well browned, drain the excess grease. 2. Follow the package Directions to the macaroni. Drain once al dente. 3. Get a bowl and mix both the macaroni and beef mixture. Stir in the creamed corn, crushed tomatoes, spice, half and half, and 1 C. of the cheese. Mix the contents of the bowl well. 4. Lightly grease a 9x13 inch glass casserole dish. Pour the mixture into the dish and evenly layer the remaining cheese on top. 5. Place the casserole into an oven heated to 350 degrees F for 27-32 minutes. 6. Enjoy.

Maggie’s Casserole

23

SANTA ANA

Pie

Prep Time: 10 mins Total Time: 2 hrs 30 mins Servings per Recipe: 4 Calories 1886.7 Fat 189.7 g Cholesterol 255.7 mg Sodium 698.4 mg Carbohydrates 14 g Protein 25.9 g

Ingredients 2 tbsps olive oil 6 slices turkey bacon, coarsely chopped 1 onion, finely sliced 2 garlic cloves, finely chopped 1⁄2 C. red wine 1 kg beef, topside trimmed of fat, cut into 3cm pieces 1 1⁄2 C. tomato puree 1 C. reduced-beef broth

2 tbsps Kikkoman naturally brewed soy sauce 2 bay leaves 200 g large flat mushrooms chopped parsley, and mashed potatoes, to serve

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Pour half of the oil into a flameproof baking dish. Place the dish over medium high heat. 3. Add 1/3 of the beef. Cook until it is brown on all sides, then set aside. Repeat this step two more times, setting aside the well-browned meat every time. 4. Lower heat to medium and add the rest of the oil. Stir in the onion, garlic, and bacon. Cook until the onion becomes tender. 5. Add wine and stir the contents of the dish well, dislodging any Ingredients that got stuck to the bottom of the dish. 6. Add the beef, stock, soy sauce, tomato puree, bay leaves, and mushrooms. Cover the dish and bake in the oven for 90 minutes, or until the beef becomes tender. 7. Uncover the dish and for another 17 minutes, or until there is little liquid. 8. Take the dish out of the oven and let it stand for 10 minutes. Top the pie with parsley and serve it from the dish. 9. Serve mashed potatoes separately. 10. Enjoy. 24

Santa Ana Pie

Cornmeal

Beef Pie

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 378.6 Fat 16.5 g Cholesterol 66.5 mg Sodium 873.5 mg Carbohydrates 35.2 g Protein 24.6 g

Ingredients 1 C. yellow cornmeal 1⁄2 tsp salt 4 C. water 1 lb lean ground beef 1 C. yellow onion, chopped 1⁄2 C. green bell pepper, chopped 1 garlic clove, minced 1 tbsp chili powder 1⁄2 tsp dried oregano

3⁄4 tsp salt fresh ground black pepper 1 (14 1/2 oz.) can crushed tomatoes, in thick puree 1 (16 oz.) can kidney beans, rinsed and drained 2 C. corn kernels (fresh, frozen or canned(drained) 2 C. grated cheddar cheese

Directions 1. 2. 3. 4.

Before you do anything, heat the oven to 350 degrees F. Prepare the cornmeal layer. In a deep pot, mix cornmeal with 1/2 tsp salt, and 4 C. water. Bring the cornmeal mixture to a boil over medium heat. Reduce the heat and continue cooking the cornmeal mixture. Stir it for 7 minutes, or until it becomes thick. 5. In a large frying pan, beef, bell pepper, garlic, and onion for 7 minutes, or until the meat becomes evenly browned and the vegetables grow tender. 6. Add seasonings, corn, beans, and tomatoes. Simmer for approximately 7 minutes. 7. Grease a 9x13 inch casserole dish. 8. Add the meat mixture to the dish. 9. Pour the cornmeal mixture over the meat. Sprinkle the top with cheese. 10. Place the dish in the oven, uncovered, and bake for no more than 32 minutes, or until the cheese melts. 11. Allow the dish to stand for 12 minutes before serving it. 12. Enjoy. Cornmeal Beef Pie

25

MESA

Dinner

Prep Time: 5 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 292.9 Fat 11 g Cholesterol 47.3 mg Sodium 707.5 mg Carbohydrates 30.2 g Protein 18.3 g

Ingredients 1 C. brown rice 1 beef bouillon cube 2 tbsps butter 1 medium onion, thinly sliced 1 lb lean ground beef 1 -2 garlic clove, minced 2 tsps dry mustard 1 tbsp chili powder

1 tsp salt 1⁄2 tsp black pepper 1 (15 oz.) can tomatoes, drained 1 (15 oz.) can kidney beans, liquid reserved 1 tsp paprika 1⁄4 C. parmesan cheese, grated

Directions 1. Follow the Directions on the package to the rice. Add the bouillon cube to the rice as it cooks. 2. Before the rice is fully done, melt the butter in a skillet and sauté the onion. 3. Add the beef to the onion, crumbling it to properly it. Add chili powder, garlic, mustard, salt, and pepper. Once the meat becomes evenly browned, drain the excess grease if any. 4. In a 2-quart baking dish, spoon 1/2 of the meat mixture. 5. Add the rice on top of the meat. 6. Place the tomatoes over the rice. 7. Pour the beans along with their liquid on top. 8. Evenly spread the remaining meat mixture over the beans. 9. In a small bowl, mix the paprika and cheese. Sprinkle the mixture over the casserole. 10. Bake uncovered for no longer than 32 minutes at 350 degrees F. 11. Add sour cream for additional flavor. 12. Enjoy. 26

Mesa Dinner

Maui

Mushroom Casserole

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 530.2 Fat 12.7 g Cholesterol 73.7 mg Sodium 1047.9 mg Carbohydrates 76.7 g Protein 30.5 g

Ingredients 1 lb lean ground beef or 1 lb ground chicken 1⁄2 C. brown sugar 2 tsps cornstarch 2 tsps dry mustard 1 medium onion (sliced) 1 -2 C. fresh mushrooms 1 C. ketchup

1 (14 oz.) can kidney beans (drain & rinse) 1 (14 oz.) can pineapple chunks

Directions 1. 2. 3. 4. 5. 6.

Cook the meat until no longer pink. Add onions and mushrooms to the meat. Drain the meat and mushroom mixture to get rid of excess grease. In a bowl, mix the remaining Ingredients. Add the mixture to the meat and mushrooms. Allow the stew to simmer over low heat for 27-32 minutes. Serve the stew with rice. Enjoy.

Maui Mushroom Casserole

27

MONTREAL BRIE

Roast Sandwiches

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 575 kcal Fat 26.7 g Carbohydrates 45.7g Protein 35.9 g Cholesterol 99 mg Sodium 1380 mg

Ingredients 1 lb top round beef, cut into 1-inch pieces 1 tbsp Worcestershire sauce 2 tsp Montreal steak seasoning 1 tbsp extra-virgin olive oil 2 small sweet onions, sliced 1/3 C. balsamic vinegar 1/4 tsp salt

1/4 tsp cracked black pepper 1 tsp canola oil 4 (6 inch) submarine sandwich roll, split 6 oz Brie cheese, torn into pieces

Directions 1. Get a large bowl: Mix in it the beef, Worcestershire sauce, and Montreal steak seasoning. Place them aside. 2. Place a large pan over medium heat and heat the oil in it. Add the onion and cook it for 16 min. Stir in the vinegar with a pinch of salt and pepper. 3. Lower the heat and cook it for 12 min. Place it aside. 4. Before you do anything preheat the grill to 400 F and grease it. 5. Get a mixing bowl: Drain the beef from the marinade and stir it with the canola oil. Grill the beef for 7 min on each side. 6. Lay the sandwich roll over a baking tray and lay on it the balsamic onion on the bottom rolls. Top it with the grill beef and brie cheese. 7. Broil the sandwiches in a preheated oven for 6 min until the cheese melts then serve them warm. 8. Enjoy.

28

Montreal Brie Roast Sandwiches

Yogurt

Steak Skillet

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 421 kcal Fat 31.8 g Carbohydrates 6.7g Protein 26.9 g Cholesterol 71 mg Sodium 687 mg

Ingredients 1 C. plain yogurt 1 tsp ginger garlic paste 2 tsp crushed red pepper flakes 1/2 tsp ground black cumin 1/2 tsp ground cloves 1/4 tsp ground turmeric 2 tsp salt 2 lb round steak, cut into pieces

3/4 C. vegetable oil 1 medium onion, thinly sliced 1 1/2 tbsp lemon juice 1 bunch fresh cilantro, for garnish 4 fresh green chilies, for garnish

Directions 1. Get a large bowl: Whisk in it the yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Add the beef and coat it with the mix. Place it aside for 17 min. 2. Place a large pan over medium heat. Heat the oil in it. Add he onion and cook it for 6 min. Reserve 1 tbsp of onion and place it aside. 3. Lower the heat and add the beef then cook them for 27 min while adding some water if needed. Stir in the lemon juice and cook them for 12 min. 4. Serve your yogurt beef skillet with chilies, the reserved onion and cilantro. 5. Enjoy.

Yogurt Steak Skillet

29

CHUCK WINE

Roast Stew

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 4 Calories 393 kcal Fat 22.6 g Carbohydrates 9.6g Protein 25 g Cholesterol 90 mg Sodium 866 mg

Ingredients 1 small onion, very thinly sliced 3 1/2 lb boneless beef chuck roast 1 tsp kosher salt 1 tsp freshly ground black pepper 4 large cloves garlic, very thinly sliced 2 C. dry red wine 2 (14.5 oz) cans diced tomatoes, undrained 1 C. beef broth 1 tbsp Worcestershire sauce 1 tbsp dried rosemary

1 tbsp dried oregano 1 tbsp dried basil 2 tsp dried thyme 1 tsp kosher salt 1 tsp freshly ground black pepper 3 tbsp tomato paste (optional)

Directions 1. Lay half of the onion in a greased slow cooker. Sprinkle 1 tsp of kosher salt and black pepper on all the roast. Place it over the onion and top it with garlic. 2. Get a bowl: Stir in it the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 tsp kosher salt, and 1 tsp black pepper. 3. Pour the mix all over the roast and put on the lid. Cook the roast stew for 9 h on low. 4. Drain the roast and place it aside. Transfer the sauce in the slow cooker to a heavy saucepan and stir into it the tomato paste. Cook the sauce for 12 min until it thickens. 5. Serve it warm with the roast. 6. Enjoy.

32

Chuck Wine Roast Stew

Mirin Tenderloin Fillets with Brown Sauce and Mushroom

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 4 Calories 872 kcal Fat 76.9 g Carbohydrates 5.2g Protein 34.7 g Cholesterol 229 mg Sodium 189 mg

Ingredients 2 tbsp olive oil 4 (8 oz) beef tenderloin filets Kosher salt and freshly ground black pepper, to taste 3 tbsp unsalted butter 2 tbsp minced fresh ginger 1 tbsp minced fresh garlic 1/2 C. thinly sliced fresh shiitake

mushrooms 3 tbsp sake 2 tbsp mirin (sweetened rice wine) 1 tbsp finely chopped garlic chives 3/4 C. unsalted butter

Directions 1. Before you do anything set the oven to 400 F. 2. Place a large pan over medium heat and heat the oil in it. Sprinkle some salt and pepper over the tenderloin fillets. 3. Brown them in the pan for 4 min on each side. Place the pan with the fillet to the oven and cook them for 14 min. Place them aside to rest for 6 min. 4. Place a heavy saucepan over medium heat. Cook in it 3 tbsp of butter until it melts. Add the garlic with ginger and cook them for 2 min. 5. Stir in the mushroom and cook them for 5 min. Add the mirin with sake and cook them until they liquid reduces by half. 6. Place another saucepan over medium heat. Cook in it the butter until it melts and become brown for 7 min. Season it with some salt and pepper. 7. Spoon the hot brow brown over the fillets and serve them with the mushroom gravy. 8. Enjoy.

Mirin Tenderloin Fillets with Brown Sauce and Mushroom

33

DRUNK MUSHROOM

Roast

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 167.6 Fat 9.2 g Cholesterol 37.1 mg Sodium 816 mg Carbohydrates 4.7 g Protein 14.2 g

Ingredients 1 1/2 lbs boneless bottom round roast 1 envelope dry onion soup mix 5 oz red wine 2 (14 oz) cans beef broth 1 C. thinly sliced carrot 1 stalk celery (sliced thin)

4 baby portabella mushrooms (thinly sliced) salt and pepper

Directions 1. Before you do anything set the oven to 350 F. 2. Get a mixing bowl: Add the onion soup, half the beef broth, and the wine. Whisk them well. Season the roast with some salt and pepper. 3. Place the beef in a roasting pan and pour the soup mix all over it. Cook it in the oven until it is done to your liking. 4. Place a pan over medium heat. Heat in it 2 tbsp of oil. Cook in it the celery with carrot for 3 min. Stir in the mushroom and cook them for 3 min. 5. Pour in the drippings and remaining soup mix from the roast with canned broth. Cook the mix until it becomes thick to make the sauce. 6. Serve your sauce hot with the roast. 7. Enjoy.

34

Drunk Mushroom Roast

Rosy Garlic

Prep Time: 5 mins

Roast

Total Time: 24 hrs 5 mins Servings per Recipe: 6 Calories 529.3 Fat 32.3 g Cholesterol 161.6 mg Sodium 446.1 mg Carbohydrates 0.7 g Protein 55.1 g

Ingredients 3 1/2 lbs rump roast 3 beef bouillon cubes, crushed 1 tbsp fresh rosemary, chopped 1/2 tsp garlic powder

seasoning salt pepper

Directions 1. Get a slow cooker: Grease it and place in it the roast. Brush the roast with some olive oil. 2. Get a small bowl: Mix in it the rest of the ingredients and sprinkle them over the roast. Put on the lid and cook it for 25 h on low. Serve your roast warm. 3. Enjoy.

Rosy Garlic Roast

35

PROSCIUTTO

Beef Roast

Prep Time: 15 mins Total Time: 4 hrs 14 mins Servings per Recipe: 4 Calories 731 Fat 55.8 g Cholesterol 172.5 mg Sodium 278.7 mg Carbohydrates 2.3 g Protein 46.7 g

Ingredients 2 tbsp olive oil 2 tbsp chopped fresh thyme 2 garlic cloves, chopped 1 tbsp tomato paste 1 kg beef pocket roast 8 slices prosciutto

1/2 C. red wine 1/2 C. beef stock

Directions 1. Before you do anything set the oven to 130 F. 2. Get a small bowl: Add the thyme, oil, garlic and tomato paste. Mix them well. Coat the beef with the mix. 3. Wrap the prosciutto around the roast and secure it with a kitchen twine. Place it in a large greased oven proof pan and brown it for 5 min on each side. 4. Stir in the stock with wine and place a piece of foil over the roast loosely. Place it in the oven and cook it for 4 h 10 min. Serve it warm. 5. Enjoy.

36

Prosciutto Beef Roast

Greek

Roast

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 589.9 Fat 46.6 g Cholesterol 129.9 mg Sodium 290.5 mg Carbohydrates 2.4 g Protein 38.7 g

Ingredients 1 (2 -2 1/2 lb) center cut beef tenderloin 6 tbsp extra virgin olive oil, for coating roasts, plus 3 tbsp for sauce 2 tbsp of grill seasoning 5 whole roasted red peppers, from jars, coarsely chopped, well drained and pat dry 2 garlic cloves

1 C. flat leaf parsley 1 C. good quality pitted black olives, such as kalamata, drained well

Directions 1. Before you do anything set the oven to 500 F. 2. Brush the beef with some olive oil then sprinkle the grill seasoning all over it. Put on it in a roasting pan and coo it for 12 min. 3. Lower the oven heat to 350 F and cook it for 32 min. 4. Get a food processor: Add the bell pepper with garlic, olives, parsley, a pinch of salt and pepper. Blend them smooth. Add 3 tbsp of olive oil and blend them again. 5. Allow the roast to rest for 12 min then serve it with the roasted pepper sauce. 6. Enjoy.

Greek Roast

37

CLASSIC

Cracked Potato and Beef Roast

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 10 Calories 560.6 Fat 38.4 g Cholesterol 125.2 mg Sodium 356.8 mg Carbohydrates 17 g Protein 35 g

Ingredients 2 tbsp minced fresh rosemary 4 garlic cloves, minced 1 tsp salt 1 tsp dry mustard 1 tsp cracked black pepper 1 (4 lb) well-trimmed beef roast 2 tbsp vegetable oil

3 medium baking potatoes, quartered 2 large sweet potatoes, halved, quartered 4 small onions, halved

Directions 1. Before you do anything set the oven to 500 F. 2. Get a small bowl: Mix in it the rosemary, garlic, salt, mustard, and pepper. Rub half of the mix into the beef roast and place it aside. 3. Get a large mixing bowl: Toss in it the half of the remaining seasoning mix. Add the potatoes with onion and toss them well. 4. Transfer the roast to a rack in roasting pan with the fatty side facing up. Cook the roast in the oven for 25 min. 5. Arrange the veggies mix around the roast and cook them for 2 h. Cover the roast with a loose piece of foil and allow it to rest for 17 min. 6. Serve your beef roast and veggies warm. 7. Enjoy.

38

Classic Cracked Potato and Beef Roast

Roasted

Bacon Tenderloin

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 684.2 Fat 56.5 g Cholesterol 183.1 mg Sodium 557.8 mg Carbohydrates 1.4 g Protein 40.1 g

Ingredients 3 lbs beef tenderloin, trimmed 4 garlic cloves (cut into 12 1/4-inch-thick slices peeled garlic) 1 tbsp fresh coarse ground black pepper

1 lb turkey bacon, slices 3 fresh rosemary, branches

Directions 1. Before you do anything set the oven to 450 F. 2. Make 12 (1 inch) slits in the tenderloin and place the garlic in each one. Massage the pepper into the beef tenderloin then season it with some salt. 3. Arrange the bacon slices by overlapping them on a working surface to make a rectangular. Place 1 rosemary sprig in the middle of it and top it with the roast. 4. Put the rest of the rosemary sprigs over the roast and wrap the bacon rectangular around it to cover all of it. 5. Transfer the roast to a large roasting dish with the where the bacon rectangular ends facing down. Cook it in the oven for 1 h 10 min. 6. Cover the roast loosely with a piece of foil and allow it to rest for 12 min. Serve it warm. 7. Enjoy.

Roasted Bacon Tenderloin

39

HERBED

Tenderloin Roast

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 20 Calories 1.7 Fat 0g Cholesterol 0 mg Sodium 58.4 mg Carbohydrates 0.4 g Protein 0.1 g

Ingredients 1 Beef Tenderloin 1/2 tsp pepper 1/2 tsp salt, go for more it you like 1 tbsp oregano 1 tbsp parsley 1/2 tbsp rosemary 1/2 tbsp thyme

1 pinch red pepper flakes 1 tsp dried garlic powder 1 tbsp dried onion flakes

Directions 1. Before you do anything set the oven to 450 F. 2. Discard the thin membrane in the tenderloin.. Cut it in half and tie each half with a kitchen twine. 3. Get a small bowl: Add the rest of the ingredients and mix them well. Massage the mix into the tenderloin halves. and place them on the rack of a roasting pan. 4. Pour some olive oil on them then cook them for 27 min or until it is done to your liking. Allow it to rest for 6 min then serve it warm. 5. Enjoy.

42

Herbed Tenderloin Roast

Russet

Roast Stew

Prep Time: 20 mins Total Time: 37 mins Servings per Recipe: 4 Calories 165 kcal Fat 3.6 g Carbohydrates 23.8g Protein 10.5 g Cholesterol 18 mg Sodium 390 mg

Ingredients 3 russet potatoes 2 C. 1/2-inch cubes roast beef 1 onion, finely chopped 1 green bell pepper, thinly sliced

1/2 C. sliced fresh mushrooms 1 tbsp vegetable oil

Directions 1. Make several holes in the potatoes with a fork and place them on an over proof plate. Microwave the potato for 9 min. Peel it and dice it. 2. Get a large bowl: Transfer the potato with beef and remaining veggies to it. Stir them. 3. Preheat a greased skillet. Lay in it the roast mix and cook them with stirring for 6 min. Turn over the mix and cook them for another 6 min. 4. Serve your stew warm. 5. Enjoy.

Russet Roast Stew

43

3-INGREDIENT

Roasted Beef

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 4 Calories 308 kcal Fat 16.1 g Carbohydrates 3.3g Protein 35.3 g Cholesterol 88 mg Sodium 658 mg

Ingredients 3 lb rump roast 1 (10.75 oz) can condensed cream of mushroom soup

1 (10.5 oz) can condensed beef broth

Directions 1. Get a slow cooker: Stir into it all the ingredients. Put on the lid and cook them for 8 h 30 min on low. 2. Serve your roast warm. 3. Enjoy. 

44

3-Ingredient Roasted Beef

Minty Roast

With Butter Gravy

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 547 kcal Fat 31 g Carbohydrates 2.3g Protein 61.2 g Cholesterol 184 mg Sodium 255 mg

Ingredients 5 lb beef round roast salt and pepper to taste 2 tbsp butter 1/2 C. water 1/2 tsp dried sage 1/2 tsp dried mint 1 medium onion, sliced 1 clove garlic, minced 1/8 tsp seasoning salt

1/8 tsp red pepper flakes 1 tbsp butter 1 tbsp all-purpose flour 1/2 C. cold water 1/4 tsp dried sage 1/4 tsp dried mint

Directions 1. Before you do anything set the oven to 350 F. 2. Sprinkle some salt and pepper over the roast. Place a large butch oven over medium heat. Cook in it 2 tbsp of butter until they melt. 3. Add the roast and cook it for 5 min on each side. Stir in 1/2 C. of water with 1/2 tsp of sage, and 1/2 tsp of mint, garlic, onion, salt and red pepper flakes. 4. Put on the lid and transfer the pot to the oven. Cook it for 2 h 50 min. Drain the roast and place it aside. Cover it with a piece of foil. 5. Place a large pan over medium heat. Cook in it 1 tbsp of butter until it melts. Add the flour and mix them well. Turn off the heat and add 1/2 C. of water. Mix them well. 6. Turn on the heat to medium and add the remaining sage with mint to the pan. Stir in the mix of drippings and juices from the pot into the pan. Whisk them until they start boiling. 7. Keep boiling the mix until it becomes thick to make the gravy. Serve your roast warm with the gravy. 8. Enjoy. Minty Roast With Butter Gravy

45

KOSHER EYE

Roast

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 484 kcal Fat 32.4 g Carbohydrates 0.2g Protein 44.8 g Cholesterol 138 mg Sodium 271 mg

Ingredients 3 lb beef eye of round roast 1/2 tsp kosher salt 1/2 tsp garlic powder

1/4 tsp freshly ground black pepper

Directions 1. Before you do anything set the oven to 375 F. 2. Tie the roast with a kitchen string. Sprinkle on it some salt, pepper and garlic powder. 3. Place the roast on a roasting pan and cook it for 1 h 10 min. Cover it with a piece of foil and let it stand for 17 min. Serve it warm. 4. Enjoy.

46

Kosher Eye Roast

Spanish

Rump Roast Barbecue

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 485 kcal Fat 32.5 g Carbohydrates 0.5g Protein 44.8 g Cholesterol 138 mg Sodium 344 mg

Ingredients 5 lb boneless rump roast 2 cloves garlic, sliced 1 tsp Spanish paprika 1 tsp salt

1 tsp pepper 1/4 tsp dried rosemary 1/4 tsp dried thyme

Directions 1. Preheat the outdoor grill. Make several slits with a sharp knife in the roast and place in it the garlic slices. 2. Get a small bowl: Mix in it the paprika, salt, pepper, rosemary, and thyme. Massage the spices mix into the beef roast and place it in the roasting pan. 3. Grill it for 3 to 5 h while turning often. Cover it with a piece of foil and allow it to stand for 22 min. Serve your roast warm. 4. Enjoy.

Spanish Rump Roast Barbecue

47

SOY SAUCE

Slow Cooker Roast

Prep Time: 5 mins Total Time:22 hrs 30 mins Servings per Recipe: 6 Calories 555 kcal Fat 40.8 g Carbohydrates 4.4g Protein 40.4 g Cholesterol 161 mg Sodium 1369 mg

Ingredients 3 lb beef chuck roast 1/3 C. soy sauce 1 (1 oz) package dry onion soup mix

2 tsp freshly ground black pepper

Directions 1. Get a slow cooker: Stir in it the onion soup mix with soy sauce. Add the roast and cover it until it reaches 1/2 inch of the roast. 2. Stir in the black pepper and put on the lid. Cook the roast for 23 h. Serve it warm. 3. Enjoy.

48

Soy Sauce Slow Cooker Roast

Chayote’s

Prep Time: 30 mins

Bones Soup

Total Time: 2 hrs 30 mins Servings per Recipe: 5 Calories 234 kcal Fat 5.7 g Carbohydrates 25.9g Protein 22 g Cholesterol 39 mg Sodium 1135 mg

Ingredients

Directions

2 lbs beef shank, with bone 1 tbsp vegetable oil 2 tsp salt 2 tsp ground black pepper 1 onion, chopped 1 (14.5 oz.) can diced tomatoes 3 C. beef broth 4 C. water 2 medium carrot, coarsely chopped 1/4 C. chopped fresh cilantro 1 potato, quartered (optional) 2 ears corn, husked and cut into thirds 2 chayotes, quartered (optional) 1 medium head cabbage, cored and cut into wedges 1/4 C. sliced pickled jalapenos 1/4 C. finely chopped onion 1 C. chopped fresh cilantro 2 limes cut into wedges 4 radishes, quartered

1. Remove the meat from the beef bones and cut them into bite size pieces. Season both the bones and meat with some salt and pepper. 2. Place a soup pot over medium heat. Add the bones and meat then brown them for 6 min. Stir in the onion and them for 4 min. 3. Add the broth with tomato to cover half inch of the mix and add more water if needed. Lower the heat and put on the lid loosely. The soup for 1 h 10 min 4. Stir in the water and the soup until it starts simmering. Stir in the carrot and 1/4 C. cilantro. Simmer the soup for 12 min. 5. Add the potato, corn and chayote. The soups for 15 min until the veggies soften Stir in the cabbage and it for 12 min. 6. Serve your soup hot with some jalapenos, minced onion, additional cilantro and lime juice. 7. Enjoy.

Chayote’s Bones Soup

49

RACK

of Ribs 101

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 3 Calories 698 kcal Fat 56.5 g Carbohydrates 0g Protein 44.1 g Cholesterol 163 mg Sodium 3647 mg

Ingredients 1 (3 lb.) rack of whole beef ribs (not short ribs) 2 tbsp sea salt, or more if needed

3/4 C. water

Directions 1. Set your oven to 275 degrees F before doing anything else. 2. Place the rack of beef ribs on a work surface with the shiny white membrane facing up. 3. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece. 4. Discard the chewy membrane and rub the ribs with the salt evenly. 5. Arrange the ribs onto a cooking rack in a roasting pan. 6. Cook in the oven for about 1 1/2 hours. 7. Lightly baste the beef with the water. 8. Cook for 4 1/2 hours more, Basting after every 45 minutes. 9. Remove from the oven and keep aside to cool for about 10-15 minutes before slicing.

52

Rack of Ribs 101

Bell Mushroom Soup

Prep Time: 20 mins Total Time: 8 hrs 30 mins Servings per Recipe: 4 Calories 264 kcal Fat 5.2 g Carbohydrates 37.7g Protein 119 g Cholesterol 36 mg Sodium 880 mg

Ingredients 1 1/2 lbs cubed beef stew meat 2 (14.5 oz.) cans diced tomatoes with garlic 1 (12 oz.) can tomato-vegetable juice cocktail (such as V8(R)) 2 large potatoes, diced 1 (8 oz.) can tomato sauce 1 C. sliced carrot 3/4 C. barley 3/4 C. chopped onion 3/4 C. frozen green beans, cut into 1-inch pieces 2/3 C. frozen whole kernel corn 1/2 C. chopped bell pepper 1/2 C. chopped celery

1 tbsp Worcestershire sauce 1/2 tsp dried parsley 1/4 tsp ground thyme 1/4 tsp dried oregano 1/4 tsp dried marjoram 1/4 tsp dried basil 2 beef bouillon cubes 2 bay leaves Sea salt and ground black pepper to taste 2 C. sliced fresh mushrooms

Directions 1. Stir all the ingredients in a greased slow cooker. Put on the lid and the soup for 7 h 30 min on low. 2. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

Bell Mushroom Soup

53

3-INGREDIENT

Beef Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 343 kcal Fat 16.4 g Carbohydrates 29.6g Protein 120.3 g Cholesterol 57 mg Sodium 695 mg

Ingredients 1 lb lean ground beef 48 oz. tomato-vegetable juice cocktail 2 (16 oz.) packages frozen mixed vegetables

Directions 1. Place a large soup pot over medium heat. Add the beef and brown in it for 6 min. discard the grease. 2. Stir in the rest of the ingredients. Lower the heat and the soup for 35 min. adjust the seasoning of the soup then serve it warm. 3. Enjoy.

54

3-Ingredient Beef Soup

CORNED BEEF

and Sauerkraut Sandwich

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 657 kcal Fat 40.3 g Carbohydrates 43.5g Protein 32.1 g Cholesterol 115 mg Sodium 1930 mg

Ingredients 2 tbsps butter 8 slices rye bread 8 slices deli sliced corned beef 8 slices Swiss cheese

1 C. sauerkraut, drained 1/2 C. Thousand Island dressing

Directions 1. Coat one side of your bread with butter. Then coat the opposite side with dressing. 2. Place the following on four pieces of bread: 1 piece of Swiss, one fourth C. sauerkraut, 2 pieces of corned beef, the rest of the Swiss. 3. Add another piece of bread and make sure the buttered sides are facing outwards. 4. Fry the sandwiches for 15 mins on each side. 5. Enjoy.

Corned Beef and Sauerkraut Sandwich

55

COTTAGE

Steak Soup

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings per Recipe: 6 Calories 127.2 Fat 0.9 g Cholesterol 0.3 mg Sodium 990.8 mg Carbohydrates 25.1 g Protein 5.9 g

Ingredients 1 lb boneless round steak, cubed 1 (14 oz.) can diced tomatoes, do not drain 24 fluid oz. beef broth 3 beef bouillon cubes 2 medium potatoes, peeled and cubed 2 medium onions, chopped 2 celery ribs, sliced 2 carrots, chopped

1⁄2 tsp basil 1⁄2 tsp oregano 1⁄2 tsp thyme 1 bay leaf 1⁄4 tsp pepper 1 C. fresh peas or 1 C. frozen peas

Directions 1. Stir all the ingredients in a slow cooker. Put on the lid and the soup for 7 h 30 min on low. 2. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

56

Cottage Steak Soup

Ricy

Cabbage Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 295.6 Fat 12.3 g Cholesterol 55.3 mg Sodium 529.6 mg Carbohydrates 26.1 g Protein 20.3 g

Ingredients 3⁄4 lb lean ground beef 1 tbsp extra virgin olive oil 1 onion, diced 1 garlic clove, finely chopped 1⁄2 tsp dried thyme 1⁄2 tsp dried marjoram 1⁄2 tsp salt 1⁄4 tsp black pepper 1 dash ground cloves 3 C. roughly chopped cabbage 2 carrots, cut in half on the length, then sliced

2 celery ribs, sliced 3 C. reducedBeef broth 3 C. water 1⁄4 C. tomato paste 2 bay leaves 1 C. cooked rice Lemon, quarters

Directions 1. Place a soup pot over medium heat. Add the beef and brown in it for 6 min. drain the beef and place it aside. Discard the grease. 2. Heat the oil in the same pot. Add the onion, garlic, thyme, marjoram, salt, pepper and cloves. Them for 6 min 3. Stir in the cabbage, carrots and celery. Them for 4 min. Stir in the stock, water, cooked beef, tomato paste and bay leaves. Put on the lid and the soup until it starts boiling. 4. Lower the heat and coo the soup for 20 min. stir in the rice and the soup for 3 min. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

Ricy Cabbage Soup

57

CHUNKY

Corned Beef Soup

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 12 Calories 142.4 Fat 1.2 g Cholesterol 0.2 mg Sodium 737.6 mg Carbohydrates 31.5 g Protein 4.7 g

Ingredients 2 lbs stew beef chunks 15 oz. crushed tomatoes 1 lb baby carrots 2 stalks celery, with tops Sliced 2 onions, Diced 4 red potatoes, Diced 3 C. water 1 tsp salt 1 tsp black pepper 4 beef bouillon cubes

15 oz. corn 2 C. fresh green beans, snapped and cut into 1 inch pieces (frozen is ok) 10 oz. tomato soup 10 oz. water (soup can) 1 bay leaf 1 tbsp Worcestershire sauce

Directions 1. Stir all the ingredients in a slow cooker. Put on the lid and the soup for 7 h 30 min on low. 2. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

58

Chunky Corned Beef Soup

Bell

Spanish Beef Soup

Prep Time: 25 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 973.9 Fat 3.2 g Cholesterol 0 mg Sodium 91.1 mg Carbohydrates 215.2 g Protein 22.4 g

Ingredients 5 lbs stew beef bones Salt, to taste Garlic powder, to taste 4 ears corn, husked an cut in half 6 celery ribs, cut into 1/2-inch pieces 3 carrots, peeled and cut into 1-inch pieces 4 potatoes, peeled and cut into 2-inch chunks 3 tomatoes cut into wedges

3 zucchini, cut into 2-inch chunks 2 onions cut into 6 wedges 1⁄2 head cabbage, cut into quarters 1 green bell pepper, sliced 6 C. rice, Spanish rice, cooked and hot 1 lemon, cut into 6 wedges

Directions 1. Place a large soup pot over medium heat. Place the beef bones it and cover 6 inches of the pot with water. 2. Them until they start boiling. Lower the heat and simmer them for 50 min. 3. Add the salt, garlic powder. Then add corn, celery and carrots. Bring them to a rolling boil for 17 min. 4. Stir in the potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Bring them to a rolling boil for 17 min. 5. Serve your soup hot with the Spanish rice and lemon wedges. 6. Enjoy.

Bell Spanish Beef Soup

59

CRUSHED

Idaho Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 335.9 Fat 10.4 g Cholesterol 61.4 mg Sodium 378.9 mg Carbohydrates 37.5 g Protein 24.9 g

Ingredients 1 1⁄4 lbs lean ground beef 1 (28 oz.) can crushed tomatoes 2 1⁄2 C. water 1⁄2 C. barley 3 large carrots (about 8 oz.. total) 2 stalks celery 1 large Idaho potato (about 10 oz.) 1 medium onion (about 6 oz.) 1 clove garlic 1⁄2 tsp dried basil

1⁄2 tsp dried thyme leaves 1⁄2 tsp dried rosemary 1⁄2 tsp dried marjoram 1⁄4 tsp salt Fresh ground black pepper

Directions 1. Get a pressure cooker: press the sauté button on it and heat it. Add the beef and it for 10 min. discard the fat. 2. Stir in the tomatoes, water and barley. Put on the lid and bring the pot to pressure. The soup for 10 min on high pressure 3. Dice the onion and potato. Mince the garlic. Cut the carrots into thick sticks. 4. Use the natural method to release the pressure. Add the rest of the ingredients. Put on the lid and bring the pot to pressure. The soup for 10 min on high pressure 5. Use the natural method to release the pressure. 6. Adjust the seasoning of the soup then serve it warm. 7. Enjoy.

62

Crushed Idaho Soup

Classic

Sirloin Red Wine Soup

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 406.6 Fat 7.3 g Cholesterol 26.1 mg Sodium 1232.5 mg Carbohydrates 71.3 g Protein 17.8 g

Ingredients 1⁄2 lb ground sirloin or 1⁄2 lb sliced roast beef, leftover 6 C. beef broth 1⁄2 C. fresh parsley, chopped 7 whole garlic cloves 2 C. carrots, peeled and in chunks 2 C. stewed tomatoes 1⁄2 C. green beans, sliced 1⁄2 C. red wine (optional) 1 tsp salt

2 1⁄2 C. yellow onions, coarsely chopped 8 potatoes, peeled and cubed 1 C. celery, diced 1⁄2 C. corn 1⁄4 tsp garlic powder Basil Oregano, to taste

Directions 1. Season the sirloin with 1/4 tsp of garlic powder, some salt and pepper. 2. Place a large soup pot over medium heat. Add the beef and it for 6 min. Stir in the rest of ingredients. 3. Put on the lid and the soup for 1 h 35 min. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

Classic Sirloin Red Wine Soup

63

HUNGARIAN

Paprika Goulash Soup

Prep Time: 30 mins Total Time: 7 hrs 30 mins Servings per Recipe: 5 Calories 387.4 Fat 14.4 g Cholesterol 66.2 mg Sodium 642.4 mg Carbohydrates 40.2 g Protein 25.7 g

Ingredients 1 tbsp vegetable oil 1 lb boneless bottom round steak cut in 1-inch cubes 1⁄4 tsp salt (to taste) 1⁄4 tsp black pepper 1 large onion, chopped 1 red bell pepper, chopped 1⁄4 C. all-purpose flour 2 garlic cloves, minced 3 tbsp sweet Hungarian paprika

1 tsp caraway seed 4 -5 small potatoes, cut in 1/2-inch rounds 2 1⁄2 C. beef broth (extra strength) 1 C. water 1 C. tomato puree Sour cream (for garnish)

Directions 1. Place a large skillet over medium heat. Add the oil and heat it. In it the beef in batches for 4 min per batch Drain the beef dices and place them aside. Season them with some salt and pepper. 2. Add a splash of oil to the skillet and heat it. Stir in the bell pepper with onion and them for 6 min. Stir in the flour, garlic, paprika, and caraway. Them for 1 min 3. Lay the potato slices in the bottom of a greased slow cooker. Top it with the veggies and beef followed by the broth, water and tomato puree. 4. Put on the lid. The soup for 7 h on low Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

64

Hungarian Paprika Goulash Soup

Bell Green

Beef Soup

Prep Time: 20 mins Total Time: 5 hrs 20 mins Servings per Recipe: 6 Calories 186.7 Fat 4.6 g Cholesterol 17.5 mg Sodium 1012.7 mg Carbohydrates 29.6 g Protein 9g

Ingredients 1⁄3 lb ground beef 1⁄2 C. onion, chopped 1⁄4 C. celery, chopped 1⁄4 C. green pepper, chopped 2 garlic cloves, pressed 2 carrots, sliced 2 medium potatoes, cubed 1 zucchini, sliced & quartered 1 C. green beans, pieces 1 (28 oz.) can crushed tomatoes 2 bay leaves 1 tsp basil 1 tsp oregano

1 tsp thyme 2 tsp parsley 1⁄2 tbsp sugar 1 tbsp Worcestershire sauce 4 beef bouillon cubes 2 chicken bouillon cubes 3 C. water

Directions 1. Place a large crockpot over medium heat. Add the beef with onion, celery, green pepper, and garlic. Them for 8 min 2. Pour the water in a large saucepan and it until it starts boiling. Add the beef & chicken bouillon then stir them well. Transfer the mix to the soup pot. 3. Put on the lid and the soup for 2 h 30 min on high or 5 h on low. 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

Bell Green Beef Soup

65

TABASCO

Soup

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 339.6 Fat 16.2 g Cholesterol 59.8 mg Sodium 648.2 mg Carbohydrates 27.4 g Protein 22.5 g

Ingredients 1 lb beef stew meat 3 onions, chopped 6 carrots, diced 1 lb button mushroom, sliced 8 C. beef broth (use low If you prefer) 1 C. barley

1 tsp garlic salt 1 tsp dried basil 1⁄4 tsp pepper 2 dashes Tabasco sauce

Directions 1. Trim the beef stew meat from the fat. 2. Heat a splash of olive oil in a large soup pot. Add the beef and it for 4 min. 3. Add the rest of the ingredients and stir them. The soup until it starts boiling. Lower the heat and the soup for 2 h 10 min. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

66

Tabasco Soup

Asian

Prep Time: 25 mins

Anise Soup

Total Time: 2 hrs 40 mins Servings per Recipe: 6 Calories 410.5 Fat 25.1 g Cholesterol 106.6 mg Sodium 2910.8 mg Carbohydrates 11.2 g Protein 33.7 g

Ingredients

Directions

1⁄2 C. gingerroot, thinly sliced 1 C. shallot, thinly sliced 1 tsp anise seed or 3 star anise, whole 1 cinnamon stick 1 1⁄2 lbs beef chuck, boned, rinsed and fat trimmed 2 1⁄4 quarts beef broth 1⁄4 C. fish sauce (Nouc Mam) 1 tbsp sugar 1⁄8 tsp salt 2 tbsp Southeast Asian fish sauce 2 C. bean sprouts, rinsed (optional) 1⁄4 C. jalapeno chile, thinly sliced (optional) 1⁄2 C. Thai basil, rinsed (optional) 1⁄2 C. fresh cilantro, rinsed (optional) 3 limes, rinsed and cut into wedges (optional) 8 oz. sirloin steaks, fat trimmed, very thinly sliced 6 C. cooked rice vermicelli 1⁄2 C. yellow onion, thinly sliced 3⁄4 C. green onion, thinly sliced (including tops) Hoisin sauce (optional) fish sauce (optional)

1. Place 2 layers of cheesecloth on a working space. Place in the middle of it ginger, anise, shallots and cinnamon. Wrap the cloth around them and tie them with a cotton string. 2. Place a large soup pot over high heat. Add the beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Drain the meat and freeze it. 3. Put on the lid and them until they start boiling. Turn off the heat and place the soup aside to lose heat. Place the soup in the fridge and let it set for an overnight. 4. Cut the frozen meat into thin slices. Remove the fat the rose on top of the soup in the pot. 5. Stir in 1/8 tsp salt and 2 tbsp Nouc Mam sauce then it on medium heat until it starts boiling. Lower the heat and add the beef slices. It for 1 min then drains it and places it aside. 6. Divide the rice between 6 serving bowl then top them with the beef slices, sirloin, yellow onion and green onions. Pour the hot soup on top then serve them right away. Enjoy.

Asian Anise Soup

67

CLASSIC

French Soup

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 196.9 Fat 11.9 g Cholesterol 41 mg Sodium 675.4 mg Carbohydrates 12.3 g Protein 10.4 g

Ingredients 4 C. thinly sliced onions 3 tbsp butter or 3 tbsp s margarine 1 tbsp soy sauce 1⁄2 lb ground beef 2 tbsp s flour 1 tsp celery salt 1⁄2 tsp pepper

1⁄2 tsp garlic powder 4 C. beef broth or 4 C. beef bouillon Parmesan cheese

Directions 1. Place a soup pot over heat. Add the butter and melt it. Stir in the onion and it for 32 while stirring it often. 2. Stir in the beef with soy sauce. Put on the lid and those for 16 min. add the rest of the ingredients and them until they start boiling. 3. Lower the heat and the soup for 6 min. adjust the seasoning of the soup then serve it warm. 4. Enjoy.

68

Classic French Soup

Italian

Macaroni Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 520.9 Fat 15.5 g Cholesterol 57.8 mg Sodium 1349.3 mg Carbohydrates 66.2 g Protein 29.4 g

Ingredients 3⁄4 lb ground beef, cooked 2 (14 oz.) cans beef broth 2 (10 oz.) cans condensed tomato soup 1 (14 oz.) can diced tomatoes

1⁄2 tsp Italian seasoning 4 C. cooked salad macaroni

Directions 1. Stir the beef with broth, tomato soup, diced tomato and Italian seasoning in a large soup pot. Lower the heat and the soup for 32 min. 2. Stir in the macaroni. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

Italian Macaroni Soup

69

RED WINE

Fennel Soup

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 6 Calories 410.9 Fat 12.8 g Cholesterol 51.6 mg Sodium 1188.4 mg Carbohydrates 47.5 g Protein 27.2 g

Ingredients 1 lb ground beef (drain off fat) 1⁄2 head cabbage (chopped) 1 small sweet onion (sliced) 4 -6 carrots (sliced) 2 stalks celery (sliced) 2 C. beef stock 1⁄2 C. red wine 3 beef bouillon cubes 3 C. water 1 (16 oz.) can red kidney beans, undrained 2 (6 oz.) cans tomato paste

1 (28 oz.) can tomatoes, chopped and liquid added to soup 1 tbsp dark brown sugar 2 tbsp Worcestershire sauce 2 pinch caraway seeds 2 pinch fennel seeds 1⁄4 tsp black pepper 3⁄4 tsp garlic salt 1⁄4 tsp garlic powder

Directions 1. Place a large soup pot over medium heat. Heat 2 tbsp s of olive oil in it Add the onion, cabbage, carrots and celery. Them for 5 min 2. Place a large skillet over medium heat. Add the beef and it for 8 min. Drain it and stir into the pot with the veggies. Stir in the rest of the ingredients. 3. Cook the soup over medium to high heat until it starts boiling. Lower the heat and the soup for 3 h 30 min on. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

72

Red Wine Fennel Soup

Tomato

Spaghetti

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 5 Calories 557 kcal Fat 20.3 g Carbohydrates 65.7g Protein 28.2 g Cholesterol 68 mg Sodium 1002 mg

Ingredients 12 oz. spaghetti noodle 1 lb. lean ground beef 1 tsp salt 3/4 tsp white sugar 1 tsp dried oregano 1/4 tsp ground black pepper 1/8 tsp garlic powder

2 tbsp dried minced onion, optional 2 1/2 C. chopped tomatoes 1 1/3 (6 oz.) cans tomato paste 1 (4.5 oz.) can sliced mushrooms, optional

Directions 1. Heat a skillet and cook the beef on medium heat till browned completely and drain off the excess fat. 2. In a large pan, add the beef and the remaining ingredients except pasta and simmer, stirring occasionally for about 2 hours. 3. Cook the spaghetti according to the package's directions and drain well. 4. Pour the sauce over the spaghetti and serve.

Tomato Spaghetti

73

THE BEST

Taco Filling

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 371 kcal Carbohydrates 16.4 g Cholesterol 85 mg Fat 23.6 g Protein 21 g Sodium 1060 mg

Ingredients 1 lb lean ground beef 1 onion, diced 1/2 cup ketchup

1 package taco seasoning mix 2/3 cup cold water

Directions 1. Cook ground beef and onion over medium heat before stirring in ketchup, cold water and taco seasoning, and cooking all this for 20 minutes at low heat. 2. Serve.

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The Best Taco Filling

Tijuana

Ground Beef (Mexican Style)

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 732 kcal Carbohydrates 52.1 g Cholesterol 171 mg Fat 43.7 g Protein 33.8 g Sodium 592 mg

Ingredients 1 lb ground beef 1 cup salsa 1/2 cup water 1 green bell pepper, diced 1 bunch green onions, diced 1 (8 ounce) package wide egg noodles 1/2 cup sour cream

1/2 cup shredded Cheddar cheese 1 tomato, diced

Directions 1. Cook ground beef in a skillet until brown before stirring in water and salsa, and cooking all this for 10 minutes. 2. Now add onions and green pepper into the pan, and cook all this until you see that the veggies are tender before adding cooked noodles, grated cheese and sour cream. 3. Cover it up until the cheese melts before sprinkling some tomatoes. 4. Serve.

Tijuana Ground Beef

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RAMEN

Ground Beef

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 368 kcal Carbohydrates 30.2 g Cholesterol 69 mg Fat 17.1 g Protein 23.3 g Sodium 843 mg

Ingredients 1 lb ground beef 1 (3 ounce) package Oriental flavored ramen noodles

1 (14.5 ounce) can diced tomatoes 1 (10 ounce) can whole kernel corn

Directions 1. Cook beef over medium heat until you see that it is no longer pink before adding the flavor packet of the noodles, corn, noodles broken into pieces and tomatoes, and bring all this to boil. 2. Now turn down the heat to low and cook for 10 minutes or until the noodles are tender. 3. Serve.

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Ramen Ground Beef

How to Make

Beef Stroganoff

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 524 kcal Carbohydrates 11.3 g Cholesterol 129 mg Fat 40.5 g Protein 27.6 g Sodium 1923 mg

Ingredients 2 lbs ground beef 2 onions, diced 1 clove garlic, minced 1 (4.5 ounce) can mushrooms, drained 2 tsps salt 1/4 tsp ground black pepper 2 cups hot water

6 cubes beef bouillon 4 tbsps tomato paste 1 1/2 cups water 4 tbsps all-purpose flour

Directions 1. Cook ground beef, mushrooms, garlic and onions over medium heat until you see that onion is golden brown before adding salt and pepper. 2. Now add tomato paste, a mixture of flour and water, 2 cups of hot water and bouillon cubes before turning down the heat to low and cooking all this for one full hour. 3. Serve.

How to Make Beef Stroganoff

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VEGGIE

Ground Beef

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 6 Calories 354 kcal Carbohydrates 45.9 g Cholesterol 46 mg Fat 10.4 g Protein 22.4 g Sodium 1465 mg

Ingredients 1 (32 fluid ounce) container beef broth, or more if needed 1 lb ground sirloin beef 1 (15.25 ounce) can whole kernel corn, drained 1 (15 ounce) can green beans, drained 1 (15 ounce) can peas, drained 1 (14 ounce) can tomato sauce 3 carrots, cut into bite-size pieces 2 potatoes, peeled and cut into bite-size pieces 1 onion, diced

1 large stalk celery, cut into bite-size pieces 1 clove garlic, minced 1 1/2 tbsps chopped fresh parsley 1/2 tsp celery seed 2 bay leaves salt and ground black pepper to taste

Directions 1. In a slow cooker combine beef broth, garlic, ground sirloin, tomato sauce, corn, celery, celery seed, green beans, peas, carrots, potatoes, onion, parsley and bay leaves very thoroughly before cooking it for four full hours. 2. Now add broth and cook for another four hours before adding salt and pepper according to your taste. 3. Serve.

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Veggie Ground Beef

Sweet and Sour Ground Beef

Prep Time: 10 mins Total Time:6 hrs 25 mins Servings per Recipe: 20 Calories 188 kcal Carbohydrates 14.5 g Cholesterol 45 mg Fat 8.5 g Protein 13.9 g Sodium 710 mg

Ingredients 3 lbs lean ground beef 1 large onion, diced 2 cloves garlic, minced 5 stalks celery, finely chopped 1 1/2 tsps salt 1/2 tsp ground black pepper 1 tbsp cider vinegar

2 tbsps prepared mustard 1/4 cup firmly packed brown sugar 3 1/2 cups ketchup

Directions 1. Cook ground beef over medium heat for about 15 minutes or until brown. 2. Now place this meat, onion, brown sugar, garlic, cider vinegar, celery, salt, black pepper, mustard and ketchup in a slow cooker and cook all this on low for 8 hours. 3. Serve.

Sweet and Sour Ground Beef

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CLASSICAL

Ground Beef

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 252 kcal Carbohydrates 4.5 g Cholesterol 74 mg Fat 15.9 g Protein 21.6 g Sodium 215 mg

Ingredients 1 lb lean ground beef 1 1/2 tbsps ketchup 1 tbsp prepared mustard 1 tbsp Worcestershire sauce 1 tbsp distilled white vinegar 1 small onion, grated

1/2 small green bell pepper, finely chopped

Directions 1. At first you need to set a grill to medium heat and put some oil before starting anything else. 2. Form patties from a mixture of ground beef, vinegar, ketchup, mustard, grated onion, Worcestershire sauce, and bell pepper very neatly. 3. Cook on the preheated grill for about 4 minutes each side. 4. Serve.

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Classical Ground Beef

Beef

and Peppers

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 466 kcal Carbohydrates 45.4 g Cholesterol 69 mg Fat 19.8 g Protein 24.7 g Sodium 414 mg

Ingredients 1 cup dry jasmine rice 2 cups water 1 lb lean ground beef 1 tbsp olive oil 1 red bell pepper, diced 1 green bell pepper, diced 1/4 cup chopped fresh parsley 2 large cloves garlic, thinly sliced 2 tbsps minced fresh ginger root 1/4 tsp crushed red pepper

1/4 tsp salt 1/4 tsp ground black pepper 1/4 cup beef stock 1 tbsp low-sodium soy sauce 1 tsp chili paste 1/2 tsp Worcestershire sauce

Directions 1. Bring a mixture of rice and water to boil before turning the heat down and cooking it for 20 minutes. 2. Cook ground beef over medium heat for about 15 minutes or until brown. 3. Cook red bell pepper, garlic, green bell pepper, ginger and parsley in hot olive oil before adding red pepper flakes, pepper and salt, and cooking all this until tender. 4. Now add cooked beef, chili paste, beef stock, soy sauce and Worcestershire sauce into the pan, and cook all this until you see that the sauce is thick enough. 5. Pour this over cooked rice for serving.

Beef and Peppers

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KEEMA

(Asian Inspired Ground Beef)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 280 kcal Carbohydrates 19.2 g Cholesterol 57 mg Fat 16.1 g Protein 15 g Sodium 1049 mg

Ingredients 2 tbsps butter, or more to taste 2 onions, diced 1 clove garlic, minced 1 1/2 tbsps curry powder 2 1/2 tsps salt 1 tsp ground turmeric 1 tsp cayenne pepper 1/2 tsp ground black pepper 1/4 tsp ground ginger

1/2 cinnamon stick 1 lb ground beef 2 potatoes, diced 2 tomatoes, diced

Directions 1. Cook onions and garlic in hot butter for about 5 minutes or until tender. 2. Add ground beef into the pan and cook this until you see that it is brown before adding a mixture of curry powder, black pepper, salt, turmeric, cayenne pepper, ginger, and cinnamon into the pan. 3. Now stir in some potatoes and tomatoes, and cook this after turning the heat down to medium for about 20 minutes to get the potatoes tender. 4. Serve.

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Keema

Creamy

Ground Beef

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 201 kcal Carbohydrates 8.5 g Cholesterol 53 mg Fat 10.8 g Protein 16.3 g Sodium 518 mg

Ingredients 1 lb ground beef 1/4 cup all-purpose flour 1 cube beef bouillon 3/4 tsp salt 1 pinch ground black pepper

2 1/4 cups milk 1/4 tsp Worcestershire sauce

Directions 1. Cook beef over medium heat for about 7 minutes or until brown before adding pepper, flour, salt and bouillon, and cook all this for five minutes. 2. Now add milk and Worcestershire sauce slowly into the pan before cooking all this for 10 minutes. 3. Serve.

Creamy Ground Beef

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DELICIOUS

Ground Beef and Tomatoes

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 187 kcal Carbohydrates 19.2 g Cholesterol 35 mg Fat 7.4 g Protein 13.3 g Sodium 1390 mg

Ingredients 1 lb ground beef 2 (29 ounce) cans tomato sauce 3 tbsps dried basil 3 tbsps dried oregano 3 tbsps onion powder 2 tbsps garlic powder

2 tbsps white sugar 1 tsp salt 1/2 tsp ground black pepper

Directions 1. Cook beef over medium heat for about 7 minutes or until brown before adding tomato sauce, garlic powder, basil, oregano, sugar, salt, onion powder and pepper. 2. Now turn down the heat to low and cook for one full hour until you see that the sauce is thick.

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Delicious Ground Beef and Tomatoes

Ground Beef Festival

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 815 kcal Carbohydrates 50 g Cholesterol 104 mg Fat 56 g Protein 29.9 g Sodium 1795 mg

Ingredients 1 lb ground beef 1 tbsp garlic pepper seasoning 1 (15 ounce) can corn, drained 1 cup ranch dressing 1 cup salsa

1 tbsp dried oregano shredded Cheddar cheese, or more to taste 2 cups cooked rice, or to taste(optional)

Directions 1. Cook beef and garlic over medium heat for about 7 minutes or until brown before adding corn, oregano, ranch dressing and salsa. 2. Cook all this for 10 minutes. 3. Pour this over rice for serving.

Ground Beef Festival

87

THE EASIEST

Beef Chili

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 4 Calories 382 kcal Carbohydrates 26.8 g Cholesterol 70 mg Fat 18.7 g Protein 27 g Sodium 1701 mg

Ingredients 1 lb ground beef 1 large onion, diced 1 (15 ounce) can ranch-style beans 1 (10 ounce) can diced tomatoes with green chili peppers 1 (1.25 ounce) package chili seasoning mix

salt and pepper to taste 2 tsps chili powder, or to taste 1 cup water, or as needed

Directions 1. Cook beef and onion until brown before adding beans, chili powder, diced tomatoes, pepper, chili seasoning, salt and water. 2. Turn down the heat to low and cook for two full hours.

88

The Easiest Beef Chili

Longhorn

Beef Sausage Chili

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 12 Calories 600 kcal Carbohydrates 55.3 g Cholesterol 70 mg Fat 30.1 g Protein 30.8 g Sodium 2092 mg

Ingredients 2 lbs ground beef chuck 1 lb Italian sausage 3 cans chili beans, liquid removed 1 can chili beans (spicy) 2 cans diced tomatoes with juice 1 can tomato paste 1 yellow onion, diced 3 stalks celery, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 green chili peppers, diced 1 tbsp turkey bacon bits 4 cubes beef bouillon 1/2 cup beer 1/4 cup chili powder 1 tbsp Worcestershire sauce

1 tbsp minced garlic 1 tbsp dried oregano 2 tsps ground cumin 2 tsps tabasco 1 tsp dried basil 1 tsp salt 1 tsp ground black pepper 1 tsp cayenne pepper 1 tsp paprika 1 tsp white sugar 1 (10.5 ounce) bag corn chips such as Fritos® 1 (8 ounce) package shredded Cheddar cheese

Directions 1. Cook ground chuck and sausage over medium heat until brown before adding chili beans, diced tomatoes , spicy chili beans, cayenne, bouillon, chili powder, Worcestershire sauce, garlic, cumin, hot pepper sauce, basil, pepper, paprika, sugar, onion, celery, bacon bits, green and red bell peppers, salt, chili peppers, oregano, beer and tomato paste into the pan. 2. Cook all this for 2 full hours after turning down the heat to low. 3. Adjust the seasoning after two hours if necessary before refrigerating it for one full day. 4. Garnish with corn chips in the serving bowls. Longhorn Beef Sausage Chili

89

MAGGIE’S

Favorite Vegetarian Ground Beef Chili

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 582 kcal Carbohydrates 74.2 g Cholesterol 0 mg Fat 4.9 g Protein 67.5 g Sodium 2000 mg

Ingredients 1 package frozen beef crumbles (Gardein) 2 cans black beans, rinsed and drained 2 cans dark red kidney beans 1 can red kidney beans 1 can diced tomatoes 1 can tomato juice

5 onions, diced 3 tbsps chili powder 1 1/2 tbsps ground cumin 1 tbsp garlic powder 2 bay leaves salt and pepper to taste

Directions 1. Mix all the ingredients mentioned above over medium heat and cook it covered for one full hour. 2. Serve.

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Maggie’s Favorite Vegetarian Ground Beef Chili

Saint Patty’s Eve Brisket

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 4 Calories 576.3 Fat 43.1 g Cholesterol 222.1 mg Sodium 2571.9 mg Carbohydrates 2.7 g Protein 41.5 g

Ingredients 2 -4 lbs corned beef brisket, retaining the fat layer 1 spice flavor packet included with corned beef 1⁄2 tbsp onion powder 1 tsp thyme leaves, dried

1 tsp paprika 1 tsp garlic powder Heavy aluminum foil

Directions 1. Set your oven to 275 degrees F before doing anything else and line a 13x9-inch baking dish with a large piece of the foil. 2. With a spice grinder, grind the flavor packet and other dried 3. Ingredients to desired texture 4. Rinse corned beef brisket under running cold water. 5. With paper towels, pat dry. 6. Place the corned beef in the prepared baking dish, fat side up. 7. Sprinkle the corned beef with the seasoning mix and pat into the brisket. 8. Bring the foil up and around the corned beef but do not close up the foil. 9. Cook in the oven for about 2 hours. 10. Wrap the brisket tightly and tent the foil to seal. 11. Cook in the oven for about 2 hours. 12. Remove from the oven and keep aside to cool for about 10-15 minutes before slicing. 13. Cut against the grain into thin slices. 14. Serve with the horseradish, a hearty rye bread, Colleen's Colcannon potatoes, and Irish Soda bread. Saint Patty’s Eve Brisket

93

DRY MUSTARD

Topping for Corned Beef

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 33.1 Fat 1.3 g Cholesterol 31 mg Sodium 13.1 mg Carbohydrates 3.2 g Protein 1.4 g

Ingredients 125 ml water 125 ml vinegar 4 tsp dry mustard

1 egg 4 tsp sugar

Directions 1. In a pan, mix together the egg, mustard, sugar, vinegar and beef liquor. 2. Cook till heated completely, without boiling. 3. This sauce can be served with corned beef cold or hot as well.

94

Dry Mustard Topping for Corned Beef

Simply Spicy

Prep Time: 10 mins

Corned Beef

Total Time: 8 hrs 10 mins Servings per Recipe: 6 Calories 652.8 Fat 47.5 g Cholesterol 245 mg Sodium 2837.1 mg Carbohydrates 7.5 g Protein 45.6 g

Ingredients 1 1⁄2 kg corned beef (corned silver side) 10 peppercorns 3 bay leaves

2 tbsp brown sugar 1 onion, chopped

Directions 1. 2. 3. 4. 5. 6.

Rinse the meat under the cold running water. In a crock pot, place the meat. Add the remaining Ingredients and enough water to barely cover the meat Set the crock pot on Low and cook, covered for about 8-8 1/2 hours. Remove the meat from the crock pot and wrap in a piece of the foil before slicing.

Simply Spicy Corned Beef

95

5-INGREDIENT

Tangy Crock Pot Corned Beef

Prep Time: 5 mins Total Time: 7 hrs 5 mins Servings per Recipe: 4 Calories 657.9 Fat 47.5 g Cholesterol 245 mg Sodium 2842.1 mg Carbohydrates 7.4 g Protein 45.7 g

Ingredients 1 kg corned beef 1 medium onion 1 tbsp brown sugar

2 C. water 1⁄2 C. white vinegar

Directions 1. 2. 3. 4. 5. 6. 7.

96

Peel and cut onion into quarters. In a slow cooker, add the water, vinegar, onion and brown sugar. Top with the meat. Set the slow cooker on Low and cook, covered for about 7 hours. Remove from the slow cooker and keep side for about 10 minutes before slicing. Top the meat slices with the mustard pickles, chutney or relish. Serve alongside your favorite vegetables.

5-Ingredient Tangy Crock Pot Corned Beef

Corned Beef

and Carrots

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 986.9 Fat 71.2 g Cholesterol 367.5 mg Sodium 4266.5 mg Carbohydrates 12.8 g Protein 68.6 g

Ingredients 3 lb. corned beef 1 brown onion (150 grams) 8 cloves 2 bay leaves 8 black peppercorns 1 carrot (coarsely chopped)

2 tbsp brown sugar 2 tbsp malt vinegar 2 sprigs basil Water (to cover corned beef)

Directions 1. Wash the corned beef under cold water and keep aside. 2. Peel onion and stud with the cloves. 3. In the pressure cooker, add a little water, malt vinegar and sugar and stir till dissolved completely. 4. Add remaining 5. Ingredients and enough water to just cover the mixture 6. Secure the lid and place pressure regulator over vent pipe. 7. Bring to a high pressure. 8. Reduce the heat to maintain high pressure. 9. Cook for about 55 minutes. 10. Use the quick release method to release pressure. 11. Remove the lid and keep the corned beef in the water for about 15 minutes. 12. Remove from the water and cut into slice.

Corned Beef and Carrots

97

THURSDAY’S

Pasta, Cabbage, and Beef Casserole

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 343 Fat 18.9 g Cholesterol 72.1 mg Sodium 585.9 mg Carbohydrates 26.4 g Protein 16.5 g

Ingredients 4 C. chopped cabbage 1 C. sliced celery 1⁄2 C. chopped onion 1⁄4 C. butter 8 oz. pasta, cooked, drained 1 (12 oz.) can corned beef 4 oz. shredded Swiss cheese

1⁄2 C. milk 1⁄2 tsp dry mustard 1⁄2 tsp caraway seed 1⁄4 tsp pepper

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large skillet, melt the butter on medium heat and sauté the cabbage, celery and onion till tender. 3. Add the remaining 4. Ingredients and stir to combine well 5. Transfer the mixture into 2-quart casserole dish. 6. Cover and cook in the oven for about 45-50 minute.

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Thursday’s Pasta, Cabbage, and Beef Casserole

American

Comfort Food

Prep Time: 5 mins Total Time: 8 hrs 5 mins Servings per Recipe: 6 Calories 710.7 Fat 43.5 g Cholesterol 222.1 mg Sodium 2833.9 mg Carbohydrates 34.1 g Protein 45 g

Ingredients 4 C. hot water 2 tbsp apple cider vinegar 2 tbsp sugar 3⁄4 tsp fresh ground black pepper 1 large onion, cut into wedges 3 -3 1⁄2 lbs corned beef brisket, with

spice packet partially frozen 1 (20 oz.) package baby carrots 1 head cabbage, cut into about 10 wedges 15 -30 oz. canned whole potatoes, drained

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a 6 quart crock pot, mix together the water, vinegar, sugar, pepper and onions. Set the crock pot on High and cook, covered for about 4-4 1/2 hours. Remove lid and spread the carrots and cabbage wedges on top. Set the crock pot on High and cook, covered for about 3-4 hours. In the last 25 minutes of the cooking, add the drained potatoes. Remove the beef from the crock pot and cut into desired sized slices. In a serving platter, place the beef slices with the cabbage and veggies. Top with a little cooking juice. Serve alongside the crusty bread.

American Comfort Food

99

GREEN PEPPER

Sunday Hash

Prep Time: 10 mins Total Time: 17 mins Servings per Recipe: 2 Calories 331.6 Fat 21.4 g Cholesterol 402.5 mg Sodium 548.4 mg Carbohydrates 19.3 g Protein 15.9 g

Ingredients 1⁄2 C. chopped onion 1⁄2 C. chopped green pepper 2 tbsp butter 1 C. finely chopped cooked corned beef 1 C. finely chopped cooked potato 2⁄3 C. beef broth Salt

Pepper 4 eggs

Directions 1. 2. 3. 4. 5. 6.

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In a large pan, melt the butter on medium heat and sauté the onion till tender. Stir in the corned beef, potato and broth and cook for about 3 minutes. Stir in the salt and pepper. With the back of a spoon, make 4 wells in hash. Carefully, break 1 egg in each well. Reduce the heat to low and cook, covered for about 4 minutes.

Green Pepper Sunday Hash

Corned Beef Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 257.1 Fat 18.7 g Cholesterol 85.2 mg Sodium 1389.7 mg Carbohydrates 6g Protein 15.7 g

Ingredients 1 (12 oz.) canned corned beef, mashed 1⁄2 C. celery, finely diced 1 tbsp onion, finely chopped 1⁄2 tsp salt 1⁄2 tsp pepper 2 tbsp sweet relish

1 tbsp prepared horseradish 2 tbsp mayonnaise

Directions 1. In bowl, mix together all Ingredients 2. Refrigerate to chill before serving.

Corned Beef Salad

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