Beef Dishes
1   2   3   4  

Next   Prev



Bean Dishes

Beef Dishes

Bread, Pastry

Candy, sweets

Chicken Dishes

Chili Dishes

Corn Meal Dishes



Egg Dishes

Fish Dishes

Ham Dishes

Lamb Dishes

Pickled Dishes

Pizza Dishes

Pork Dishes

Rice Dishes

Salads, Sauces & Dressings


Vegetable Dishes

Units of Measure

   (Pickled Beef Roast)
Beef Stew
Spaghetti Sauce

Lasagna, spinach
Stuffed Peppers
Stuffed Shells

Chili dishes
Spiced Roast Beef
   & Vegetables

Prime Rib
Rib Roast
Fillet Mignon

Prime Rib

aka Rib Roast, Standing Rib Roast (with ribs), Eye of the Rib Roast (boneless)

Available bonelesss or with the ribs still attached. If you get the latter have the butcher remove the chine bone.

Simple rub (optional): garlic, or mustard, or pepper. Place the roast in a pan just large enough for the roast, uncovered, fat side up. Roast at 450F for 30 minutes to brown the roast, then reduce to 325, for 13-15 minutes per pound. Use a meat thermometer, pushing it into the center, and not touching fat or bone. Cook to medium rare (130-140F) or medium (145-155F). Let stand 15-20 minutes before carving.


1½ pounds lean ground beef
1 med onion, diced
2 cloves garlic, diced
5 slices bread, diced
3 eggs
1 teaspoon salt
1 teaspoon oregeno
2 tablespoons grated parmesan (optional)

Sauté onions and garlic in some olive oil. Mix with all other ingredients in large bowl. Put in special meatloaf pan or form into mound in a shallow oven pan.

Bake at 350ºF for 60 minutes, or until interior temperature reaches 170ºF. Served with stewed tomatoes or catsup or salsa.


Beef Stew

2 pounds beef roast, chuck or better, cubed
1 cup flour
1 med onion, diced
1 carrot, diced
2 cloves garlic, diced
1 leek, sliced and washed
3 potatoes, 3 carrots, 2 turnips, 2 parsnips, cubed
1½ teaspoon salt
1½ teaspoon oregeno
1½ teaspoon marjoram
1½ teaspoon tyme
½ teaspoon pepper
2 bay leaves
1 bottle red wine
2 cans beef comsomme or broth

Season the beef with½ teaspoon of the spices and the salt. Dredge in the flour, then brown in a pan, in batches. Remove. Sauté the onion, the garlic and the carrot in a large pot. Add the beef, the wine, the broth, and the spices. Bring to a boil and simmer for 2 hours.

Add the remaining vegatables, bring back to a boil and simmer for 35 minutes or until the vegatables are done.

Fillet Mignon

Several Fillet Mignon, 2-3 inches thick
1 bottle red wine, for gravy
Fresh ground black pepper (or Cajun seasoning)

Preheat oven to 500, preheat glass pan also. Season the beef by coating all sides with either the fresh ground pepper (or Cajun seasoning). Heat a teflon coated fry pan or a iron pan untill very hot. Brown the steaks on each side briefly, 1-2 minutes per side.

put in glass pan, in oven. cook for about 18 min or until thermometer reads 125-130 for medium. Put thermometer in center of largest fillet. Remove from oven and cover for 10 min

Can make gravy with drippings and wine