Category: Beef

3 medium onions, finely chopped — (about 1 1/2 cups)
4 cloves garlic — minced
2 tbs. olive oil
2 1 pound tomatoes, canned
2 15 ounce tomato sauce
1 1/2 tablespoons parsley
1 tablespoon sugar
2 1/4 tsp. salt
2 teaspoons oregano
2 teaspoons basil
2 pounds ground beef
spaghetti– about 1 pound
grated Parmesan cheese

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In large pan, cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients except ground beef, spaghetti and Parmesan cheese. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 to 1 1/2 hours. (Long cooking improves flavor.) In large skillet, cook and stir ground beef until brown. Drain off fat. Stir meat into sauce mixture; simmer uncovered 20 to 30 minutes longer. Cook spaghetti. Serve meat sauce mixture over hot spaghetti; pass Parmesan cheese.

1 pound ground beef
8 ounces tomato sauce
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/8 teaspoon chili powder
10 saltine crackers
1 cup chopped onion

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Combine all ingredients and put into loaf pan. Bake at 350 degrees for 1 hour.

3/4 pound ground beef
1/4 pound ground pork
3/4 cup bread crumbs — moistened in milk
2 eggs
1/4 cup grated Romano cheese
1/2 teaspoon parsley
1 clove minced garlic salt and pepper — to taste
1/4 cup olive oil

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In large bowl, mix beef, pork, bread crumbs, eggs, cheese, parsley, garlic, salt and pepper. Form into balls. In a large skillet with hot olive oil, cook meatballs over medium flame until well browned on all sides. The meatballs can also be browned in the oven at 350 degrees for about one hour. Makes about 14 small meatballs.

3 to 4 pound beef rump or chuck roast
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika
1 tablespoon instant minced onion
1 cup beef bouillon

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Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika. In slow-cooking pot, combine seasoned beef with onion and bouillon. Cover and cook on low 8 to 10 hours or until meat is tender. Remove from pot; slice. Makes 6 to 8 servings. If gravy is preferred, thicken juices with flour dissolved in a small amount of water after removing meat from pot. If desired, vegetables such as potatoes, carrots, small white onions, celery or turnips may be added with bouillon and cooked the same time as meat.

1 pound lean ground beef
1 cup chopped onion
1 clove garlic — minced
1 28 ounce can tomatoes — cut up
1 15 ounce can kidney beans
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup water
1/2 cup Monterey jack cheese — cubed

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Brown ground beef with the onions and garlic. Drain off fat. Add tomatoes, kidney beans, chili powder, cumin, salt and water. Simmer, covered, 1 hour. Serve with cheese.

6 to 8 medium green bell peppers
1 pound ground beef
1 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon Tabasco sauce
1 16 ounce can tomatoes, drained — (reserve liquid)
2 cups cooked rice
1 1/2 tablespoons Worcestershire sauce
1 1/2 cups grated cheddar cheese
1/3 cup grated Parmesan cheese

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Cut peppers in half lengthwise and clean. Blanch peppers in boiling, salted water for 3 to 4 minutes. Remove peppers and drain in colander. Brown ground beef, onions and celery. Drain well. Add garlic, salt, pepper, thyme, basil, and Tabasco. Stir and cook 1 minute. Add tomatoes and break them up; cook 5 minutes. Add cooked rice and Worcestershire sauce and stir to mix. Cover and simmer on low heat 10 minutes–adding reserved tomato liquid as necessary. Remove from heat and stir in cheeses. Stuff pepper halves with meat mixture. Place in pan with a little water in the bottom. Bake, uncovered, at 350 degrees for 25-30 minutes.

2 tablespoons oil
2 cups chopped yellow onions
2 teaspoons salt
1/2 teaspoon cayenne
2 lbs round steak, cut into 1/2 inch cubes
1/2 cup tomato paste
1 (28 ounce) can diced tomatoes
2 cups beef broth
2 tablespoons chopped garlic
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons oregano
1/2 teaspoon red pepper flakes
1 can white beans, drained

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In a large stockpot, saute the onions in the oil over high heat. Add the cayenne and 1 teaspoon salt and cook for 4 minutes. Season meat with remaining 1 teaspoon salt and add to the pot. Brown beef evenly on all sides, about 4 minutes. Add the remaining ingredients, bring to a boil. Reduce heat to medium-low and simmer, uncovered about 2 hours.

1 pound ground beef
1/2 cup chopped onion
1 clove garlic, — minced
1 1/3 tbs. all-purpose flour
1 8 3/4 ounce can whole kernel corn, — drained
1 8 ounce can tomato sauce
1 7 1/2 ounce can tomatoes, — cut up
2 tablespoons chili powder
8 10 inch flour tortillas
1 cup shredded cheddar cheese cooking oil sour cream picante sauce

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For filling, in a large skillet cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat, then stir in flour. Stir corn, tomato sauce, undrained tomatoes, and chili powder into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Meanwhile, stack tortillas and wrap tightly in foil. Heat in a 350 degree oven for 10 minutes to soften. Or heat tortillas in microwave for 10 seconds each before adding filling. Spoon 1/4 cup filling down center of each tortilla. Top each with about 2 tablespoons cheese. Fold in the 2 sides envelope fashion. Roll up each tortilla, starting from one of the short sides. Secure with wooden toothpicks. In a heavy deep skillet or saucepan heat bout 1 inch of oil to 375 degrees. Fry filled tortillas, 2 or 3 at a time, about 1 minute on each side or until crisp and golden brown. Drain on paper towels. Keep chimichangas warm in a 300 degree oven while frying remaining ones. To serve remove toothpicks and garnish with sour cream, picante sauce and additional cheese, if desired.

1 pound ground beef
1 clove garlic
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon salt
1 teaspoon chili powder
1 can red beans — drained
2 1/2 cups tomatoes — chopped
3/4 cup rice — uncooked
3/4 cup grated cheddar cheese

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Brown ground beef with garlic, onion, and green pepper. Drain well. In a 2 quart casserole combine meat and salt, chili powder, red beans, tomatoes and rice. Bake at 350 degrees for 30 minutes covered. Add cheddar cheese and bake 15 minutes more.  Serves 6, 526 calories per serving.

1 cup white rice

2 cups water

1 tsp salt

1 onion, diced

1 tablespoon olive oil

2 cups tomato sauce (two 8 ounce cans)

1 cup beef broth

1 tablespoon balsamic vinegar

1/4 teaspoon crushed red pepper flakes

1 pound ground beef

1/4 pound hot Italian sausage (casing removed)

1 (10 ounce) can diced tomatoes

1 tablespoon parsley

4 cloves garlic, minced

2 teaspoons salt

1 teaspoon pepper

1 pinch cayenne pepper

4 large green bell peppers, halved and seeded

1 cup Parmesan cheese

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1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring rice, water, and 1 teaspoon salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
4. Stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
5. Pour tomato sauce mixture into a 9×13-inch baking dish and set aside.
6. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
7. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
8. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.