Roast Beef Casserole

1 can roast beef
Ritz crackers
1 can green peas
1 can cream of mushroom soup
butter

Put 1 can of roast beef in casserole or pan, broken into small pieces. Then put a layer of Ritz crackers. Then add a can of green peas. pour in juice not letting it touch crackers as much as possible.

Then add another layer of Ritz crackers and pour a can of cream of mushroom soup over this and dot with butter. Start cooking on top of stove until juice begins to boil. Put in oven about 350 degrees and bake until brown.

 Happy Cooking!

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Beef Curry Recipe

3 lbs. beef stew
1/2 c. oil
1 tbsp. curry powder
2 onions
3 garlic buds
1 tsp. each salt and pepper
1/2 yogurt or tomato (if desired)

Fry onions and garlic buds in oil until brown, then add curry powder and beef. Stew together for a few minutes mixing well. Add salt and pepper, stir and cover. Cook for 20 to 30 minutes. Wait until meat is tender. Enjoy over plain rice. To add more taste, you may try adding yogurt or one pound of tomatoes. Either way it’s delicious.

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Beef & Mushroom Pie

1 1/2 lb. lean ground beef
2 tbsp. butter
1 (2 1/2 oz.) mushrooms
1 lg. onion
1 green or red bell pepper, chopped
1 clove garlic, minced
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. oregano
1 tbsp. all-purpose flour
1/2 c. beef broth
1 egg white, beaten with 1 tsp. water
1 pie shell

Brown ground beef in butter. Add mushrooms, onion, peppers and garlic. Cook until onion is soft. Mix salt, mustard, oregano and flour. Cook with broth until bubbly. Spread meat mixture in quiche dish. Cover with pie crust, sealing over edge. Brush with egg mixture. Pierce top with fork. Bake at 425 degrees until top is golden brown.

Happy Cooking!

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How to cook a beef tenderloin

Beef tenderloin Recipe

1 Beef tenderloin

Preheat oven to 400F. Trim the beef tenderloin of fat and skin.
Cut the end and wrap the meat with 4 thin slices of
pork fat lenghwise.
In a large saute pan, heat the oil until very hot and
saute the meat on all sides.
Season with salt and black pepper. Let the meat brown slightly.
Place in the hot oven for 15 to 20 minutes for rare to medium.
(20 minutes if beef is hot 25 minutes if beef is room temperature.
See note Remove from oven and let rest at room temperature or
in a lukewarm place for 15 minutes before carving.

This is important to allow the juices concentrated in the
center to permiate all around the meat.

Happy Cooking

From: Beef Tenderloin Recipes

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Easy Beef Enchiladas

The Sauce
1 8oz Can Tomato Sauce
1 Tbsp Cumin
1 Tbsp Chili Powder
1/4 Cup Shortening
4 Cups Water
2 Tbsp Flour
1 Tbsp Garlic Salt

In large sauce pan, heat the shortening on medium high until a
near boiling state. Stir in cumin, chili powder, flour and
slowly add 2 cups of water while stirring constantly, as if
making a cream gravy.
Note: when the cumin, chili powder, and flour are added to
the shortening, the mixture will begin to thicken quickly,
so have the 2 cups of water ready to pour!
Stir in the garlic salt and slowly add the water and tomato
sauce. Reduce heat and simmer for 20 minutes covered.

The Enchiladas
1 Lb Ground Beef
12 Corn Tortillas
1 Cup Grated Colby Cheese
1/2 Large Onion (diced)
Vegetable Oil
Garlic Salt

In an oiled skillet, cook tortillas on each side until soft
(approximately 10 seconds each side on medium high heat).
Set the tortillas aside, stacking to prevent drying, until
cool enough to touch.
Note: the tortillas can be soaked in the sauce for added
flavor, but I would note soak for more than 5 minutes,
they may become too soft to roll.
Brown the ground beef, drain grease, add onion and
continue to cook until onions are clear.
Add garlic salt to taste. Allow to cool and add cheese
to the mixture.
Add small amount of ground beef to center of tortilla and roll.
Place in a well oiled 9″ x 13″ pan.
After rolling all tortillas, pour sauce over enchiladas
and bake at 375 for 20 minutes.

Happy Cooking

From: Beef Enchilada Recipes

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Roast Beef Salad

For the salad:
3 cups lean pot roast, roast beef or grilled steak,
cut into pieces
1 cup finely chopped green onions with some
of the green
2 cups boiled, diced new potatoes
1 diced cucumber
2 cups chopped celery
1 cup cherry tomatoes
1/4 cup bottled capers, drained
2 cups blanched, fresh green beans
(crisp-tender, not soft)
1/2 cup chopped green bell pepper

For the mustard vinaigrette:

1 clove garlic, rubbed or mashed into
1 tablespoon Dijon mustard
1 cup olive oil
1/3 cup wine vinegar
6 hard-boiled egg yolks
1 1/2 teaspoons sea salt
1/4 teaspoon hot pepper sauce
1 teaspoon black pepper

In a large bowl, mix all the salad ingredients together
Place all the vinaigrette ingredients in
a food processor and process until well blended.
Pour the dressing over the salad
and toss, right before serving.

Happy Cooking

From: Roast Beef Recipes

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Sweet Potato Casserole

3 cup cooked and mashed sweet potatoes
2 eggs
1 tsp vanilla
1/2 cup melted butter
1 cup sugar

Topping:
1 cup brown sugar
1/3 cup melted butter
1 cup chopped pecans or pecan pieces
1/3 cup self-rising flour

Blend the topping mixture until it’s crumbly.
Mix the all of the other ingredients
together and pour into a cassrole dish.

Crumble the topping over the sweet ootato
mixture in a dish.

Bake at 350 F for 25 minutes or until brown on top.

Happy Cooking!

From: Quick Dinner Recipes

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Ultimate Book of Beef !


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Shepherd’s Pie

1-1/2 lbs. ground beef
1 can kernel corn, drained
1 can creamed corn
Mashed potatoes
Salt and pepper to taste
1 Packet corn muffin batter

Preheat your oven to 350 degrees.
Brown and drain the ground beef.
Add the cream corn to the beef and
when hot, fold in the kernel corn.

Pour into a bake pan and top with
mashed potatoes.
Dab small amount of butter on the potatoes.
Bake for about 20-25 minutes.

Prepare the corn muffin batter
according to packet instructions.

Pour ground beef mixture into casserole dish.
Spoon corn muffin mix on top.
Spread evenly.

Bake at 425 degrees for 15-20 minutes.

Happy Cooking

From: Shepherds Pie Recipes

PS: Get OVER ONE MILLION free recipes with the
Ultimate Book of Beef !
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Crockpot Tostado Pie

Wedges of cheese tortillas in spicy meat sauce.

1 lb. browned ground beef
1 1/2 cups shredded Jack cheese; shredded
1 olive oil
1 chopped onion
1 tsp. Mexican seasoning
1/2 tsp. salt
8 oz. tomato sauce
4 corn tortillas
2 minced cloves garlic
2 Tbsp. softened butter

Saute onion in oil until golden. Add ground beef, seasonings,
tomato sauce. Cover and simmer over low heat for 30 minutes.
Place a square of foil in bottom of crock pot. Lightly butter
one side of tortillas. Lay one tortilla, buttered side up, on
foil. Spread with layer of meat sauce and layer of cheese.
Cover with another tortilla, more meat sauce and cheese.
Repeat layers ending with cheese. Cover and cook on HIGH for
1 hour. When ready to serve, lift from crockpot by foil
corners. Cut into wedges and serve with sour cream and
chopped green onions if desired. Serves 4-6.

Happy Cooking

From: Ground Beef Recipes

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Ultimate Book of Beef !
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Ground Beef Mousaka

2 lbs. ground beef
4 Tbsp. butter
3 lg. onions, chopped fine
3 med. eggplants
3 Tbsp. tomato sauce
1/4 cup red wine
3 Tbsp. chopped parsley
1/4 tsp. cinnamon
Salt and pepper to taste
Butter for frying
3 slightly beaten eggs
1 cup fresh grated Parmesan cheese

White Sauce:

3 eggs, well beaten
6 Tbsp. flour
1/8 tsp. nutmeg
2 cup hot milk
4 Tbsp. butter
1/2 tsp. salt

Cut the unpeeled eggplant into thick slices
and fry quickly in butter on each side until
light brown.
Heat 4 tablespoons butter in a large skillet
and saute the ground beef until brown.

Add onions and cook for 10 minutes.
Add tomato sauce, parsley, cinnamon, wine,
salt and pepper and simmer over low heat,
stirring frequently until all liquid is absorbed.
Remove from heat and let cool. Mix in the eggs.

Meanwhile, combine ingredients for white sauce.
Heat the butter and bread crumbs over top.
Bake in a 375 degree oven for about 1 hour or
until the top is golden.

NOTE: Sliced potatoes or green squash may be
used instead of eggplant.

Happy Cooking

From: Ground Beef Recipes

PS: Get OVER ONE MILLION free recipes with the
Ultimate Book of Beef !
Click here

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