Best Beef Recipes

Monday, March 30, 2015

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Servings: 4
2 tablespoons i can't believe it's not butter!â® light spread, divided
1 (8 ounce) container sliced mushrooms
2 medium green bell peppers or 2 medium red bell peppers or 2 medium yellow bell peppers, sliced
1 medium onion, thinly sliced
1 lb lean ground beef or 1 lb ground turkey, shaped into 4 patties
4 whole grain kaiser rolls or 4 hamburger buns, split and toasted

1 melt 1 tablespoon butter spread in 12-inch nonstick skillet over medium-high heat and cook mushrooms, stirring frequently, 5 minutes or until golden; remove mushrooms from skillet and keep warm.
2 melt remaining 1 tablespoon butter spread in same skillet over medium heat and cook green peppers with onion, stirring frequently, 10 minutes or until very tender. add to mushrooms and keep warm.
3 cook burgers in same skillet over medium-high heat, turning once, 5 minutes or until burgers are thoroughly cooked. serve on rolls, then top with mushrooms, peppers and onion.
4 nutrition information per serving with ground beef: calories 470, calories from fat 120, saturated fat 4g, trans fat 0g, total fat 13g, cholesterol 70mg, sodium 570mg, total carbohydrate 55g, sugars 12g, dietary fiber 9g, protein 35g, vitamin a 60%, vitamin c 90%, calcium 15%, iron 30%.

Total Time: 15 mins Preparation Time: 15 mins

1 spread approximately 2 teaspoons of mustard over each tortilla.
2 layer each tortilla with 1/4 of the corned beef, followed by 1/4 of the coleslaw and pickles.
3 wrap up burrito style: fold in 2 sides of the tortilla, starting at the bottom edge of the tortilla, roll the wrap away from you.
4 cut in half on the bias; serve immediately.

Total Time: 30 mins Preparation Time: 30 mins

1 saute eggplant and garlic in olive oil until the eggplant is tender. remove to a plate.
2 in the same pan, cook the sausage.
3 add the red wine, using it to deglaze the pan. reduce slightly.
4 add the broth and the tomatoes, crushing the tomatoes by hand into the pan.
5 return eggplant to the sauce. salt to taste.
6 simmer until flavors blend and sauce has thickened slightly.
7 serve over cooked penne or other pasta.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

1 saute in the butter onions until soft, sprinkle with the garlic powder and cook for a few minutes.
2 add the red wine vinegar to onions and cook to allow vinegar to marry with onions, about 2 minutes.
3 add the ground beef and brown well, drain.
4 while the ground beef is browning, in a small bowl mix the tomato sauce with all the rest of the ingredients, except the brown sugar.
5 stir in the sauce mixture over the ground beef and bring to just boiling.
6 turn heat down to low and add the brown sugar, stir well and let simmer for 30 minutes or more, stirring occasionally.
7 salt and pepper to taste.

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Servings: 6
8 cups tomato juice
2 tablespoons beef bouillon (i like superior touch, better than bouillon) or 2 tablespoons vegetable bouillon (i like superior touch, better than bouillon)
4 ripe tomatoes, diced
1 unpeeled cucumber, diced
1 green peppers or 1 yellow pepper, diced
1 vidalia onion
3/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
2 teaspoons worcestershire sauce or 2 teaspoons vegetarian worcestershire sauce
6 drops tabasco sauce

1 in a saucepan, boil 1 cup of tomato juice and mix with bouillon until dissolved. let cool for several minutes.
2 in a large bowl, combine remaining tomato juice with the rest of the ingredients.
3 stir in tomato juice-bouillon mixture.
4 chill for several hours (preferably overnight).