Beef Recipes

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Family Circle

This saucy slow cooker recipe is full of beef strips, sweet pepper, onion, and bamboo shoots. The garlic and soy sauce ensures that it tastes just like a dish from a Chinese restaurant.

See Recipe

pennstatenurse says:

From Fine Cooking Magazine

Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.

See Recipe

From Fine Cooking Magazine

If you can't find oyster mushrooms, use enough shiitakes or cremini to total about half a pound.

See Recipe

From Fine Cooking Magazine

See Recipe

From Fine Cooking Magazine

Anything green, such as baby green beans or steamed spinach, would be a beautiful side dish to let the colors on the plate play on a holiday theme.

See Recipe

From Fine Cooking Magazine

See Recipe

From Better Homes and Gardens

Roasting beef over a bed of herbs infuses the meat with fragrance and flavor. Serve with mushroom tumble and spicy horseradish cream sauce.

See Recipe

From Better Homes and Gardens

Treat your guests to the aroma of beef or pork tenderloin sizzling in the oven. Serve with a trio of tasty spreads.

See Recipe

From Fine Cooking Magazine

The sandwich is better if the beef isn't refrigerator-cold, so either let the sliced beef warm at room temperature for about 15 minutes, or warm the sandwiches in the residual heat from the broiler after you've toasted the rolls.

See Recipe

From Fine Cooking Magazine

A luxurious centerpiece for a holiday menu, this three-bone prime-rib roast gets heaped with a big pile of smashed garlic, butter, and fresh herbs, then slow-cooked it in a low oven for at least two hours, until the meat becomes meltingly tender, and the herbs and garlic infuse it through and through.

See Recipe

From Fine Cooking Magazine

Prepare the components of the Wellingtons the day before or the morning before you intend to assemble them. Once assembled, freeze them for at least six to eight hours (ideally overnight) and up to a week. Make sure you have plenty of room in your freezer before starting.

See Recipe

From Fine Cooking Magazine

Don't be scared off by the liver in this stuffing. It's really there just to bind the stuffing and add a rich background note; you won't even notice it.

See Recipe

From Better Homes and Gardens

In the mood for a celebration? Serve these richly sauced tender steaks for dinner.

See Recipe

rbarenaba says:

From Fine Cooking Magazine

I like to use flank steak here; its full beefy flavor stands up to the marinade. Feel free to moderate the heat by reducing the number of chiles.

See Recipe

From Fine Cooking Magazine

This is a take on Steak Diane, the famous tableside dish served for eons in fancy French and "Continental" restaurants. Instead of the traditional pounded steaks for Steak Diane, I prefer using 1-inch-thick butter-tender beef filet; its somewhat subtle flavor can use the boost of a zesty sauce.

See Recipe