Category: Beef

1 12 ounce package black beans
2 cups chopped onion, — divided
12 cloves chopped garlic, — divided
2 20 ounce cans diced tomatoes, — undrained
1 pound ground beef
1 green pepper, — chopped
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/8 teaspoon crushed red pepper

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In large pot, cover the black beans with water and bring to a boil. Turn off heat; let the beans soak for at least 4 hours. Turn on heat; add 1 1/2 cups onions and 8 cloves garlic; simmer until beans are tender. Drain liquid from beans. (Beans can be cooked in advance and frozen until needed.) Add tomatoes to beans and cook on low heat. Meanwhile, brown ground beef in skillet with remaining onion, green pepper, 4 cloves garlic, salt, pepper, chili powder, cumin and red pepper. Drain off fat and add meat mixture to beans and tomatoes. Heat through. Serve on individual plates garnished with any of the following accompaniments: cheddar cheese, lettuce, avocado, and/or sour cream.

1 pound beef tenderloin or sirloin steak, — sliced 1/2″ thick
2 tablespoons butter
1/2 pound sliced mushrooms
1/2 cup minced onion
1 10 1/2 ounce — can beef broth
2 tablespoons catsup
1 clove minced garlic
1 teaspoon salt
3 tablespoons flour
1 cup sour cream
3 to 4 cups hot cooked noodles

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Cut meat across the grain into 1/2 inch strips, 1 1/2 inches long. Melt butter in large skillet. Add mushrooms and onion, cook until tender and remove from skillet. In same skillet brown meat. Reserve 1/3 cup beef broth and stir in remaining broth, catsup, garlic, and salt. Cover and simmer 15 minutes. Blend reserved broth and flour. Stir into meat mixture. Add mushrooms and onion. Heat to boiling stirring constantly 1 minute. Reduce heat and stir in sour cream. Serve over noodles.

3 lb beef round steak, 1/2 inch thick
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
2 medium onions, chopped
1/2 lb sliced button mushrooms
1 (10 1/2 ounce) can beef broth
1/4 cup water
1 1/2 cups sour cream
1/4 cup flour

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Trim all excess fat from steak and cut meat into 1/2 inch cubes. Combine 1/2 cup flour, salt, peper and dry mustard. Toss with steak and place mixture into crock pot. Top with onions and mushrooms. Add beef broth and water, cover and cook on low for 8-10 hours. Before serving, combine sour cream and 1/4 cup flour. Stir into crock pot. Serve stroganoff over rice or noodles.

3/4 cup minced onion
1/2 cup minced celery
1/2 cup minced button mushrooms
1 Tablespoon oil
1/4 teaspoon salt
1 1/2 pounds ground beef
1 egg
10 ritz crackers, crushed
1/2 cup Parmesan cheese
3 Tablespoons milk
1 teaspoon ‘garlic garlic’ seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/2 teaspoon dried parsley flakes
1 1/4 cup canned spaghetti sauce
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Heat 1 tablespoon oil in a skillet over high heat. Saute onions and celery until lightly browned. Add mushrooms and 1/4 teaspoon salt. Cook three minutes, stirring occasionally. Remove from heat and place in large mixing bowl. Add beef, egg, crackers, cheese, seasonings and 1/4 cup spaghetti sauce to mixing bowl and combine with vegetable mixture. Grease a shallow baking dish. Shape meat mixture into a meatloaf and place in baking dish. Bake at 350 degrees for 30-45 minutes (until cooked through). Top with remaining spaghetti sauce and bake 5 minutes more.

1 15 ounce can tomato sauce
1/2 cup water
1 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons brown sugar, packed
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
a few drops bottled hot pepper sauce
2 1/2 pounds chuck roast
2 tablespoons flour
1/4 cup water
16 hamburger buns, split and buttered (if — used for sandwiches)

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Combine tomato sauce, 1/2 cup water, onion, green pepper, brown sugar, Worcestershire sauce, mustard, salt, pepper, and hot pepper sauce in Dutch oven. Trim surplus fat from pot roast. Place meat in Dutch oven and spoon tomato sauce mixture over it. Bake, covered in 325 degree oven for 4 hours. Lift meat from Dutch oven. Cool slightly and slice across the grain. Blend flour and 1/4 coup of the water. Stir into tomato sauce mixture. On range top, cook over medium heat, stirring constantly, until sauce thickens and is bubbly, about 5 minutes. Add meat; heat thoroughly, about 10 minutes. Serve in split buns if desired.