Beef Recipes - Wendy’s Chili

Ingredients:
2 pounds ground beef
1 (29-ounce) can tomato sauce
1 (29-ounce) can kidney beans (with liquid)
1 (29-ounce) can pinto beans (with liquid)
1 medium onion, diced
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water



Procedures:
Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork,
crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all
the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15
minutes, for 2 to 3 hours

Beef Recipes - French Onion Beef

Ingredients:
1 1/4 pounds Boneless beef round steak
1 package (8 oz) fresh sliced mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter, melted
4 ounces Shredded mozzarella cheese



Procedures:
Cut beef into 6 serving−size pieces. Layer half of the beef, mushrooms and
onion in 3 1/2 to 4−quart slow cooker; repeat layers. Pour soup over
ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or
until beef is tender and no longer pink. Before serving, toss stuffing mix
and contents of seasoning packet with melted margarine and 1/2 cup liquid
from pot. Place stuffing on top of contents in slow cooker; cover. Increase
heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle
with cheese; cover. Cook until cheese is melted.

Beef Recipes - Make-Ahead Sloppy Joes

Ingredients:
1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
14 to 16 sandwich buns, split
2 cans (8 ounces each) tomato sauce
2 tablespoons prepared mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano



Procedures:
1. In a skillet, brown sausage, beef and onion. Remove from the heat; drain.
Remove the centers from the tops and bottoms of each bun.
Tear removed bread into small pieces; add to skillet. Set buns aside.
2. Stir remaining ingredients into sausage mixture.
Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil. Bake at 350°F for 20 minutes or until heated
through or freeze for up to 3 months.
To use frozen sandwiches: Bake at 350°F for 35 minutes or until heated through. Serves 14-16
Preparation time: 30 minutes
Cooking time: 35 minutes

Beef Recipes - Garlic Grilled Steaks

Ingredients:
10 garlic gloves
1 1/2 tablespoons salt
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
4 New York strip or rib eye steaks (8 ounces each and 1 1/4 inches thick)



Procedures:
1. In a small bowl, mash garlic with salt to form a paste. Add the oil,
lemon juice, Worcestershire sauce, and pepper; mix well.
2. Grill the steaks over medium-hot coats, turning once or until meat
reaches desired doneness (for rare, a meat thermometer should read 140°F;
medium, 160°F; well-done, 170°F).
3. Brush with garlic mixture during the last few minutes of cooking.
Serves: 4

Beef Recipes - Berry Nice Brisket

Ingredients:
1/4 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (16 ounces) whole-berry cranberry sauce
1 cup cranberry juice
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 large onion, thinly sliced
1 fresh beef brisket (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper



Procedures:
1. In a bowl, combine the flour and broth until smooth. Stir in the cranberry sauce, cranberry juice, garlic and
rosemary. Pour into a large roasting pan. Top with onion slices. Season the brisket with salt and pepper;
place fat side up in he pan. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender, basting
occasionally.
2. Remove brisket to a serving platter and let stand for 15 minutes. Thinly slice meat across the grain; serve
with onion and pan juices.
Serves 12
This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket

Beef Recipes - Down Home Beef Stew

Ingredients:
You Will Need
1 pound beef stew cubes
2 tablespoons flour
1 tablespoon vegetable oil
1 package oxtail soup mix
4 cups cold water
2 cups fresh or frozen baby whole-style carrots
2 medium potatoes, cut in eighths
4 cups fresh or frozen mixed vegetables (e.g. sliced onion, diced celery, peas and cut green beans)



Procedures:
1. Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix
and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at
least 1 1/2 hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes.
2. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen
vegetables, add during the last 15 minutes of cooking time.
Time saver: Make up large batches of this stew and freeze in family-size portions. These can easily be
defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.
Serves: 4-6

Beef Recipes - Flavorful Swedish Meatballs

Ingredients:
2 eggs, slightly beaten
1/4 cup ketchup
3/4 cup dry bread crumbs
2 tablespoons dried parsley flakes
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
2 pounds ground beef
1 pound ground pork

Additional Ingredients: (for each batch)
1 envelope brown gravy mix
1/2 cup sour cream
Dash each nutmeg and pepper
Hot cooked noodles



Procedures:
1. In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well.
Shape into 1- in. balls (about 6 dozen).
2. Place in a single layer in ungreased 15x10x1-inch baking pans.
Bake at 400°F for 20 minutes or until no longer pink, turning often.
3. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.
To use frozen Swedish meatballs: Completely thaw in the refrigerator.
In a large skillet, prepare gravy
according to package directions. Add meatballs; cover and cook for 10 minutes or until heated
through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.
Serves 7
Preparation time: 20 minutes
Cooking time: 20 minutes

Beef Recipes - Marinated Flank Steak

Ingredients:
3/4 cup pineapple juice
2 cloves garlic, peeled
1/4 cup soy sauce
One 1 1/2-inch cube ginger, peeled
1 medium-size jalapeño pepper, halved, cored, and seeded
1/4 cup honey
2 tablespoons vegetable oil
1 3/4 pounds flank steak, well trimmed



Procedures:
1. Puree all ingredients except steak in a food processor.
Pour marinade into a large self-sealing plastic bag,
add steak, seal, turn to coat well, and refrigerate 5 hours or overnight.
2. Preheat the grill or broiler. Remove steak from marinade,
pat dry on paper towels, and grill over moderate
coals or broil 4 inches from the heat until steak is the way you
like it -- 5 to 6 minutes on each side for
medium-rare and 6 to 7 minutes for medium.
Flank steak cooked beyond medium will be tough.
Let stand about 10 minutes, then, starting on the shorter
side of the steak, slice on the bias and across the grain as thin as possible.
Serves: 4
Prep time: 10 minutes plus marinating time
Cooking time: about 15 minutes plus standing time

Beef Recipes - Meat Sauce for Pasta

Ingredients:
2 pounds bulk Italian sausage or ground beef
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (4 ounces each) mushroom stems and pieces, drained
1/2 cup minced fresh parsley
2 teaspoons garlic salt
1 teaspoon dried oregano
1/2 teaspoon each dried basil, chili powder and pepper
2 bay leaves
Hot cooked pasta



Procedures:
1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink;
drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings.
Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency.
Discard bay leaves. Freeze in meal-size portions.
To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through.
Preparation time: 20 minutes
Cooking time: 60 minutes

Beef Recipes - Miniature Meat Pies

Ingredients:
1 pound ground beef
1/2 cup chili sauce
1 envelope onion soup mix
1/4 teaspoon salt
Dough:
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1-1/4 teaspoons salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar


Procedures:
1. In a skillet, over medium heat, cook beef until no longer pink; drain.
Stir in chili sauce, soup mix and salt; set aside.
2.In a bowl, combine flour, sesame seeds if desired and salt.
Cut in shortening and cheese until crumbly.
Combine milk and vinegar; gradually add to flour mixture,
tossing with a fork until dough forms a ball.
Divide dough in half; roll out to 1/8-in. thickness.
Cut with a 2-1/2-in. round cutter.
3.Place half of the circles 2 in. apart on ungreased baking sheets.
Top each with about 1-1/2 tablespoons of beef mixture;
cover with remaining circles. Moisten edges with water and press with
a fork to seal. Cut a slit in the top of each.
Bake at 425°F for 12-16 minutes or until golden brown.
Serve immediately; or cool, wrap and freeze for up to 3 months.
To use frozen meat pies: Place on an ungreased baking sheet.
Bake at 425°F for 14-16 minutes or until heated through.
Preparation time: 30 minutes
Cooking time: 15 minutes
Serves 9

Beef Recipes - Sesame Steaks

Ingredients:
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 1 inch thick)



Procedures:
1. In a large resealable plastic bag or shallow glass container,
combine the first seven ingredients; mix well.
2. Add steaks and turn to coat. Cover and refrigerate for at
least 4 hours. Drain and discard marinade.
3. Grill steaks, uncovered, over medium heat for 5-7 minutes
on each side or until meat reaches desired doneness
(for rare, a meat thermometer should read 140°F;
medium, 160°F; well-done, 170°F).
Serves: 4