Archived Beef Recipes

Backyard Burger
2 pounds lean ground beef
½ cup crushed potato chip crumbs
½ cup finely diced onion
(1) 1oz. packet Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
1½ tablespoon chopped fresh parsley
1 teaspoon vegetable oil

1/3 cup finely diced red bell pepper
¼ cup sour cream
1 tablespoon jalapeno jelly
1½ teaspoons finely minced jalapeno pepper

• Heat oil in a medium saucepan until hot.
• Add the diced onions and cook over medium heat until translucent, about 3-5 minutes and let cool.
• Meanwhile, in a large bowl, combine ground beef, seasoning mix, parsley, and potato chip crumbs.
• Add cooked onions and mix well. Form into 6 patties.
• For topping, mix together jalapeno jelly, sour cream, diced red pepper and minced jalapeno.
• Refrigerate until ready to use.
• Grill patties 4-6 minutes per side or until meat is no longer pink in the center.
• Top with about 2 tablespoons of topping.


Jamaican Jerk Beef Kebobs
1/2 cup chopped green onions
1 tablespoon ground allspice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 teaspoons low-sodium soy sauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 Jalapeño or Serrano peppers, seeded
1 1/2 pounds boneless sirloin, trimmed and cut into 30 cubes
1 red bell pepper, cut into 18 pieces
2 black-ripe plantains, peeled, and each cut into 9 pieces
Cooking spray
Diagonally cut green onions (optional)
Lime wedges (optional)

• Prepare grill.
• Combine first 9 ingredients in a food processor or blender; process until smooth.
• Place onion mixture, beef, and bell pepper pieces in a large zip-top plastic bag; seal.
• Marinate in refrigerator 20 minutes.
• Remove beef and bell pepper pieces from bag; discard marinade.
• Place beef, bell pepper pieces, and plantain pieces in a large bowl; toss well to coat.
• Thread 5 beef cubes, 3 red pepper pieces, and 3 plantain pieces alternately onto each of 6 (12-inch) skewers.
• Lightly coat kebabs with cooking spray.
• Place kebabs on grill rack coated with cooking spray.
• Cook 4 minutes on each side for medium-rare or until desired degree of "doneness".
• Garnish with green onion pieces and serve with lime wedges, if desired.

Roast Beef Tenderloin with Port-Mushroom Sauce
2 teaspoons dried thyme
6 garlic cloves, minced
1 1/4 teaspoons salt, divided
3/4 teaspoon black pepper
1 (2 1/2 pound) center-cut beef tenderloin, trimmed
Cooking spray
4 teaspoons butter
12 ounces sliced mushrooms
1 cup less-sodium beef broth
1/2 cup port or other sweet red wine
2 teaspoons cornstarch
2 tablespoons water

• Preheat oven to 350°.
• Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.
• Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare).
• Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick.
• Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.

Cabernet Braised Short Ribs
All-purpose flour
Salt & pepper
5 pounds beef short ribs
4 tablespoons canola oil
5 medium carrots – peeled and cut into 1” rounds
2 medium yellow onions – peeled and quartered
3 celery stalks – cut into 1” pieces
5 garlic cloves – peeled and chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary – chopped
1 1⁄2 cups St. Supéry Cabernet Sauvignon
3 cups beef, veal or chicken stock or low sodium broth

• Preheat oven to 325 degrees.
• Dredge the ribs in flour and season liberally with salt & pepper.
• Heat the oil over high heat in a large dutch oven or ovenproof pot.
• Brown the ribs in batches without crowding.
• Pour off all but about 3 tablespoons of the remaining oil and cook the carrots, onions, celery and garlic until lightly browned – about 5 minutes.
• Add the wine to de-glaze the pot then add the stock, thyme and rosemary.
• Bring the liquid to a simmer and return the ribs to the pot.
• Cover the pot with a lid cut from parchment paper and braise the ribs in the oven for about 2 hours.
• The ribs are done when they are easily pulled from the bone.
• Transfer the ribs to a platter and keep warm.
• Strain the braising liquid and discard the solids.
• Bring the sauce to a simmer and skim occasionally while it reduces by about one fourth.
• Adjust the seasonings and serve with the braising sauce.
• Steamed potatoes, risotto, or polenta makes a nice addition.
Serves 6 – 8

*Source, Supéry Website:

Balsamic-Marinated Flank Steak
• 3/4 cup KRAFT Balsamic Vinaigrette Dressing
• Beef flank steak (1-1/2 lb.)

• Pour dressing over steak in large resealable plastic bag.
• Seal bag; turn to evenly coat steak with dressing.
• Refrigerate 3 hours to marinate, turning occasionally.
• Heat grill to medium-high heat. Remove steak from marinade; discard bag and marinade.
• Grill steak 5 to 6 min. on each side or until done (160°F).
• Remove from grill; cover with lid.
• Let stand 5 min. Cut steak diagonally across the grain into thin slices.


Sweet and Spicy Meatballs
2 pounds lean ground beef
1 cup Progresso® dry bread crumbs (any flavor)
2/3 cup finely chopped onion
½ cup milk
2 tablespoons chopped fresh parsley
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
2 eggs
2 bottles (12 ounces each) chili sauce
2 jars (10 ounces each) grape jelly

• Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly.
• Shape into 1-inch meatballs. Place in ungreased rectangular pan, 13x9x2 inches, or on rack in broiler pan.
• Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
• Heat chili sauce and jelly in Dutch oven over medium heat, stirring constantly, until jelly is melted.
• Stir in meatballs until coated.
• Simmer uncovered 30 minutes.
• Serve hot with toothpicks.

Cabbage and Ground Beef Casserole
1 to 1 1/2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (14.5 ounces) diced tomatoes
1 teaspoon salt
1 teaspoon garlic powder
1 head cabbage, about 1 1/2 to 2 pounds
3/4 cup shredded mild Cheddar cheese

• In large skillet, cook ground beef, chopped onion, and chopped green pepper until meat is no longer pink; drain off fat.
• Stir in tomatoes, salt, and garlic powder.
• Simmer, uncovered, for 10 minutes, stirring frequently.
• Cut cabbage into 6 wedges. Cook cabbage in a small amount of boiling salted water, covered, for about 10 minutes and drain well.
• Arrange cabbage wedges in a lightly buttered 9-inch square baking dish. Pour ground beef mixture over and around the cabbage wedges.
• Bake cabbage casserole, uncovered, at 350° for 20 to 25 minutes.
• Sprinkle cheese over cabbage casserole and bake about 5 minutes longer.

Serves 6

Three Bean Chili
1 lb. ground turkey
1 lb. ground beef
2 Tbsp. olive oil
5 cloves garlic, minced
1 large onion, diced
2 green bell peppers, diced
2 packages chili mix
¼ C. fresh parsley
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
4 small or 2 large cans of chopped green chili
1 – 10oz. can Rotel (diced tomatoes w/green chili)
1 – 14.5oz. can diced tomatoes
1 – 15oz. can black beans (not drained)
1 – 15oz. can Pinto beans (not drained)
2 – 15oz. can Dark Kidney beans (not drained)
1 – 14oz. can chicken broth
1 – 15oz. can tomato sauce
1 tsp. Kosher salt
Fresh ground pepper
Chopped onion tops (optional)

• Heat olive oil in pan, add meat and garlic and brown
• Add diced onion, bell peppers and cook until tender
• Add in chili mix and canned items
• Mix well
• Add salt and pepper to taste
• Bring to a boil, reduce heat and simmer on low for 1-2 hours, stir regularly
• Top with green onions and parsley

This recipe is great in the slow cooker, too. Add a bit of shredded cheese and a dollop of sour cream when serving. Great with cornbread or Fritos.

Note: You can create your own chili seasonings by mixing ingredients like Chili powder, cumin, garlic and oregano.

Marinated Flank Steak
(1) 1 ½ to 2lb. beef flank steak
¼ C. chopped fresh rosemary or 1 Tbsp. dried rosemary, crushed
1 Tbsp. chopped fresh marjoram or 1 tsp. dried
1 Tbsp. chopped fresh oregano or 1 tsp. dried
3 cloves of garlic, minced
1 ½ tsp. paprika
1 tsp. kosher salt
1 tsp. ground black pepper
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar

• Trim fat from beef
• Score both sides with a diagonal diamond pattern at 1-inch intervals
• Stir together herbs, adding oil and vinegar combining well
• Rub mix into beef and refrigerate in a shallow pan for 1 to 24 hours
• For a charcoal grill, grill directly over medium coals approximately 7-10 min. per side, uncovered (Longer if you prefer well done meat)
• For a gas grill, preheat grill, reducing heat to medium, place meat over direct heat, cover and grill for 7-10 min. per side. Longer if you prefer well done meat)
• Let meat stand for 10 min. after removing from grill
• Serve, slicing very thin pieces across the grain of the meat.

Take advantage of our ground meat special on Monday. Enjoy this meal with rice and a fresh salad.

Taco Stuffed Peppers

4 medium green bell peppers, seeded and halved lengthwise
1 lb. ground beef
¼ C. onion, diced
1 package of taco seasoning
1 can kidney or black beans, drained and rinsed
1 can Rotel tomatoes
½ C. finely shredded cheddar
½ C. sour cream
½ C. diced fresh tomatoes (Roma’s are best)
Onion tops

• Place pepper halves in 9x13 glass baking dish or two, 9” glass pie plates
• Microwave on high for 5-7 minutes or until peppers are slightly tender
• In medium skillet, brown beef and onions over medium-high heat
• Add beans and Rotel, bring to a boil, reduce heat and simmer for 5 minutes
• Place pepper halves, skin-side down in a 9x13 baking dish
• Spoon beef mixture evenly into pepper halves, sprinkle with cheese
• Bake at 350 for 8 minutes
• Top with sour cream, diced fresh tomatoes and onion tops

Nothing beats shrimp fresh from the Gulf. Pair this dish with a bottle of Greg Norman Shiraz and serve Key Lime Pie for dessert.

Sirloin Steak with Dijon-Port Sauce

3 cups uncooked medium egg noodles
1 lb. trimmed sirloin (about 1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
1/2 cup port or other sweet red wine
1/4 cup minced onions
1 teaspoon bottled minced garlic
1/2 cup less-sodium beef broth
1 tablespoon Dijon mustard
1/2 teaspoon fresh thyme leaves
• Cook noodles according to package directions, omitting salt and fat. Drain;
keep warm
• While noodles cook, heat a nonstick skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper
• Lightly coat steak with cooking spray
• Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Transfer meat to a platter; keep warm
• Add port to pan, scraping to loosen browned bits
• Stir in onions and garlic; cook 45 seconds, stirring frequently
• Add beef broth; bring to a boil
• Cook 20 seconds; remove from heat.
• Add mustard and thyme, stirring with a whisk
• Cut steak diagonally across grain into thin slices
• Serve steak and sauce with the pasta
*Source: Karen Levin, Cooking Light, OCTOBER 2004

Steak with Blue Cheese Sauce
(Cook steak on the grill or in a pan.)

4 New York strip steaks or rib eyes – each about 1” thick (about 2 lbs.)
8 oz. crumbled blue cheese
1 clove garlic, finely chopped
2 Tbsp. dry white wine
Dash of red pepper flakes
Snipped parsley

• Cook and stir cheese, garlic, wine and red pepper over low heat, stirring constantly until cheese is melted
• Keep warm
• Cook steaks on the grill, adding a dash of pepper, salt and your favorite spices
• If cooking steaks in the pan – melt 2 Tbsp. butter, add garlic, salt, pepper and your favorite spices
• Cook over medium-high heat, turning once – about 5 minutes each side
• Remove meat from pan – and let rest
• Make clear pan gravy by adding ¼ C. water to the pan and loosing the brown bits
• Boil 2 minutes
• Stir pan juices into cheese mix and pour over steaks
• Sprinkle with parsley
Steak with Blue Cheese Sauce
(Cook steak on the grill or in a pan.)

Bourbon Beef Tenderloin*

1 part bourbon
1 c. brown sugar
2/3 c. soy sauce
1 bunch cilantro, leaves chopped
1/2 c. lemon juice
1 tbs. Worcestershire sauce
2 c. water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5 lb.) beef tenderloin, silver connective tissue removed
Oil, to brush grill

• Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme in a bowl.
• Make sure the tenderloin has been cleaned and the tissues have been removed.
• Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string.
• Place meat in a dish and pour marinade over meat, cover and refrigerate for approximately 8 to 12 hours, turning meat over several times.
• Preheat grill or oven to 350 degrees F. When grill is ready, place meat on oiled surface and reserve the liquid from the marinade.
• Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.
• Serve with horseradish cream on the side.
• Serves: 8 to 10

*Recipe courtesy of Paula Dean, listed on

Greek Stuffed Meatloaf
1 ½ lb. ground beef
1 egg, slightly beaten
1/3 C. Italian bread crumbs
¼ cup diced onion
1-2 tablespoons Worcestershire sauce
1 tablespoon Tony Chachere’s seasoning
1 glove minced garlic
1 teaspoon Kosher (course) salt
1 teaspoon mixed Italian seasoning
½ teaspoon red pepper flakes
¼ teaspoon cumin
¼ teaspoon dry mustard

1 package frozen spinach (no sauce), thawed and drained
1 roasted red pepper, diced
¼ cup diced onion
Feta cheese

• Preheat oven to 350°F
• Mix ground meat with egg, bread crumbs, spices and diced onion
• Cover a cookie sheet with wax paper, spread meat over surface of cookie sheet, pressing flat
• Spread spinach on top of meat, add onion and diced red pepper, top with feta cheese
• Gently roll up the meat, and pinch ends together
• Place in shallow baking dish, cover with aluminum foil, bake for 1 hour, uncover and bake for 30 more minutes, test for doneness
• Let stand 5-10 minutes before slicing

Serve with a fresh salad and roasted potatoes

*Last updated 1/2/11