Does anybody know any good recipes for cooking beef?

I've tried tons of recipes (ive even made up some), im trying to find new ones.Does anybody know any good recipes for cooking beef?
Bacon-Covered Meatloaf with Horseradish and Dijon Prep Time:


Yield: Serves 4-6





Posted By: Betsy at Recipelink.com





2 cups breadcrumbs


3/4 cup minced onion


1/4 cup minced green pepper


2 eggs, beaten


2 pounds ground chuck


2 tablespoons grated horseradish or prepared horseradish


2 1/2 teaspoons salt


pepper, to taste


1 tsp Dijon mustard


1/4 cup milk


3/4 cup ketchup


2-3 slices bacon Preheat oven to 400 degrees. In a large bowl thoroughly combine all ingredients reserving 1/2 cup ketchup and bacon. Grease 9x5 baking loaf pan. Gently shape meat mixture into pan. Cover with slices of bacon and brush with remaining ketchup. Bake for 50 minutes. Cool for 15 minutes, remove from pan and slice.











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Belgian Meat Balls Prep Time:


Yield:





1 Pound Ground beef


1/4 Cups Corn meal


1 Teaspoon Chili powder


1 Teaspoon Dry Mustard


2 Tablespoons Onions, Chopped


1Teaspoon each Salt %26amp; Pepper


1 Egg


1/2 Cups Milk


2 Tablespoons Green Pepper, Chopped Preheat oven to 375 degrees F.


Combine all ingredients in a large mixing bowl; blend well. Roll into balls, then roll in flour and brown them in an oven-proof skillet or dutch oven. Drain off excess grease. Add 1/4 cup flour to 1 1/2 to 2 cups tomatoes or tomato juice and pour over meatballs. Cover and bake at 375 degrees F. for 45 minutes, or until done.











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Italian Meatballs Prep Time:


Yield:





1 pound ground beef


1 small onion, chopped fine and sauteed in butter


1/2 cup dry bred crumbs


1/4 teaspoon pepper


1/2 teaspoon oregano


2 tablespoons Parmesan cheese


1 teaspoon salt


1 egg Combine ingredients and mix thoroughly. Shape in large marble size balls. Saute slowly in a small amount of olive oil or butter, or a combination of each, until brown. Serve on toothpicks or in a chaffing dish with a small amount of tomato sauce. Or in your favorite spaghetti sauce over spaghetti.











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Pepper Patties Prep Time:


Yield: 4 servings





2 tablespoons soy sauce


1/4 teaspoon garlic powder


1/4 teaspoon pepper


1 pound ground beef


1 teaspoon cooking oil


1 small onion, sliced


1 small green pepper, julienned


1 small sweet red pepper, julienned


Hot cooked noodles, optional In a medium bowl, combine soy sauce, garlic powder, and pepper; place 1 tablespoon in a large skillet and set aside. Add beef to remaining soy sauce mixture; mix well. Shape into four patties 1/2-inch thick. Add oil to skillet; heat on medium. Add onion and peppers; cook and stir for 3-4 minutes or until crisp-tender. Remove and set aside. Add patties to skillet; cook for 5-6 minutes or until beef is no longer pink, turning once. Top patties with peppers and onion; heat through. Serve over noodles is desired.





Recipe from Taste of Home, 1997 Meals in Minutes Calendar.











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Spaghetti and Meatballs Prep Time:


Yield: Serves 4 to 6





meatballs


2 slices white sandwich bread (crusts discarded), torn into small pieces


1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons whole milk


1 pound ground meat (preferably 3/4 pound ground chuck and 1/4 pound ground pork)


1/4 cup freshly grated Parmesan cheese


2 tablespoons finely minced fresh parsley leaves


1 large egg yolk


1 teaspoon finely minced garlic


3/4 teaspoon salt


Ground black pepper


About 1 1/4 cups vegetable oil for pan-frying





smooth tomato sauce


2 tablespoons extra-virgin olive oil


1 teaspoon minced garlic


1 (28-ounce) can crushed tomatoes


1 tablespoon minced fresh basil leaves


Salt and ground black pepper





1 pound spaghetti


Freshly grated Parmesan cheese





VARIATIONS:


SPAGHETTI AND CHICKEN MEATBALLS


If you want to trim some fat from this recipe, ground chicken is a decent alternative to ground beef and pork. We found that meatballs made from chicken are a tad soft, so they must be refrigerated for an hour before being fried to keep them from sticking to the pan or falling apart.





Follow recipe for Spaghetti and Meatballs, replacing ground meat with 1 pound ground chicken. After shaping meatballs in step 2, place on platter, cover with plastic wrap, and refrigerate until firm, about 1 hour. Proceed as directed.


The shaped meatballs can be covered with plastic wrap and refrigerated for several hours ahead of serving time, if you like. Fry the meatballs and make the sauce at the last minute.





1. For the meatballs: Combine bread and buttermilk in small bowl and let stand, mashing occasionally with fork, until smooth paste forms, about 10 minutes.





2. Place ground meat, cheese, parsley, egg yolk, garlic, salt, and pepper to taste in medium bowl. Add bread-milk mixture and combine until evenly mixed. Shape 3 tablespoons of mixture into 1 1/2-inch-round meatball. (When forming meatballs use a light touch. If you compact the meatballs too much, they can become dense and hard.) You should be able to form about 14 meatballs.





3. Pour vegetable oil into 10- or 11-inch saut茅 pan to depth of 1/4 inch. Turn flame to medium-high. After several minutes, test oil with edge of meatball. When oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes (see illustration below). Regulate heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to plate lined with paper towels and set aside.





4. Bring 4 quarts water to a boil in large pot for pasta.





5. For the sauce: Meanwhile, discard oil in pan but leave behind any browned bits. Add olive oil for tomato sauce along with garlic and saut茅 over medium heat, scraping up browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil and salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.





6. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 or 3 meatballs. Serve immediately with grated cheese passed separately.


Recipe from ';America's Test Kitchen';











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Texas-Style Beef %26amp; Rice Prep Time:


Yield: 4-6 servings





1 lb. ground beef


1 lg. onion, chopped


2-1/2 c. water


1 c. rice


3 beef bouillon cubes, crushed 1/2 tsp. dry mustard


1 (10-oz.) can Ro-Tel diced tomatoes %26amp;


green chilies


1 c. cheddar or Monterey Jack cheese,


shredded Brown beef with onion in skillet; drain fat. Stir in water, rice, crushed bouillon cubes and dry mustard; bring to a boil. Reduce heat, cover and simmer until liquid is absorbed, about 25 minutes. Stir in green pepper and Ro-Tel tomatoes. Sprinkle cheese over top. Cover and remove from heat. Let stand 2-3 minutes to melt cheese.





Recipe by Rob RenslowDoes anybody know any good recipes for cooking beef?
I could do it for you but I cannot give it to you,i love cooking for someone who will explain to me ............. but if you want to do it you have to come here where I'm living......... in Italy
Beef Stroganoff





This classic Russian dish is easy to make; use frozen chopped onions and presliced mushrooms to speed preparation. To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture. Serve with rice if you need a substitute for egg noodles.





1 (8-ounce) carton reduced-fat sour cream


3 tablespoons no salt-added tomato paste


1 teaspoon Worcestershire sauce


1/2 cup all-purpose flour


1 teaspoon salt


1/8 teaspoon freshly ground black pepper


2 pounds boneless sirloin steak, cut into (2-inch) strips


1 tablespoon butter


1/2 cup chopped onion


1 (14-ounce) can less-sodium beef broth


2 cups sliced mushrooms


Chopped fresh parsley (optional)


8 cups cooked medium egg noodles (about 7 cups uncooked pasta)





Combine the first 3 ingredients in a bowl. Set aside.





Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture.





Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; saut茅 2 minutes or until tender. Add beef and flour mixture to pan; saut茅 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.








Yield: 8 servings (serving size: 3/4 cup beef mixture and 1 cup
yes,,,,,go to cooks.com
Not new but good old fashioned pot roast. Brown meat slowly and well on all sides in a Dutch oven. About 15 minutes per side. Add a large sliced onion, some water or beef consomme and some red wine. Cover and simmer for a good couple of hours or you can put the whole thing in the crack pot at this point. When the meat is nearly done add, potatoes, carrots, boiling onions, turnips...





Yum!
spaghetti :)
foodnetwork.com
this is one that i like, it's also very very easy. just brown 1 pound of ground beef, drain fat and then add 2 cans of vegetable soup (not condensed). stir together and simmer for 15 minutes. Serve over toast, or anything else you might be inclined to try.
beef+whipped cream=:P
l lb. ground beef... cook in skillet.





Add:


1 large can Veg-All, s%26amp;p. Stir.





Pour into casserolle dish, sprinkle w/ shredded cheese, top w/ 1 can of refrigerated biscuits.





Bake according to directions on biscuits.





You'll be surprised how good this is! ;-)