Roast Beef

• 3 pounds beef eye of round roast
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

• Shepherd's Pie

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 (10.5 ounce) can condensed vegetable soup
• 1/2 teaspoon dried thyme
• 3 cups mashed cooked potatoes
• 1 cup shredded Colby longhorn cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
2. In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
3. Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

Aunt Fannie's Dinner

• 1/2 cup uncooked elbow macaroni
• 1 1/2 pounds ground beef
• 1/2 onion, chopped
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 (8 ounce) can tomato sauce
• 1 cup stewed, diced tomatoes
• 1 (15 ounce) can whole kernel corn, drained

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over medium heat, sauté' the ground beef for 5 minutes. Add the onion and sauté' for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
3. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.

Steak Marinade

• 1 1/2 cups steak sauce
• 1 tablespoon soy sauce
• 1/3 cup Italian-style salad dressing
• 1/3 cup honey
• 1/2 teaspoon garlic powder

DIRECTIONS:

1. Into a blender pour in the steak sauce, soy sauce, Italian-style dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides.

Bacon Cheeseburger Upside Down Pizza

• 8 slices bacon
• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 1/2 cups pizza sauce
• 3 roma (plum) tomatoes, chopped
• 4 ounces shredded Cheddar cheese
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• 2 eggs
• 1 cup milk
• 1 tablespoon vegetable oil
• 1 cup all-purpose flour
• 1/4 teaspoon salt

DIRECTIONS:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices.
2. Preheat oven to 400 degrees F (200 degrees C).
3. In a large saucepan over medium-high heat, sauté' the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
4. In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
5. Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.

Bacon Cheeseburgers

• 1 pound sliced bacon, diced
• 5 pounds ground beef chuck
• 1 large onion, chopped
• 1/4 cup steak sauce
• salt and pepper to taste
• 1 pound American cheese slices

DIRECTIONS:

1. Preheat a grill for high heat.
2. Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender. Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands. Form into 16 patties.
3. Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute.

Baked Beef Stew

• 2 pounds beef stew meat, cut into 1 inch cubes
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 cup water
• 3 tablespoons instant tapioca
• 1 tablespoon beef bouillon granules
• 2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 4 carrots, cut into 1 inch pieces
• 2 strips celery, cut into 3/4 inch pieces
• 3 potato, peeled and cubed
• 1 onion, roughly chopped
• 1 slice bread, cubed

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large skillet over medium heat, brown the stew meat; drain and set aside.
3. In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
4. Cover and bake for 2 hours, or until meat and vegetables are tender.

Sloppy Joe's

• 3 pounds lean ground beef
• 1 (10.75 ounce) can condensed tomato soup
• 1 (10.5 ounce) can condensed French onion soup
• 1/2 cup ketchup
• 1/2 cup packed brown sugar
• 10 hamburger buns

DIRECTIONS:

1. In a large skillet over medium heat, brown the ground beef; drain fat.
2. Pour in tomato and French onion soups. Fill each can a quarter full with water to rinse the cans out. Pour into meat mixture. Add ketchup and brown sugar. Mix thoroughly.
3. Let simmer for 30 minutes. Serve on hamburger buns.

Barbeque Beef for Sandwiches

• 4 pounds boneless chuck roast
• 1 onion, chopped
• 2 tablespoons butter
• 3 tablespoons distilled white vinegar
• 12 ounces chile sauce
• 2 tablespoons brown sugar
• 1 teaspoon mustard powder
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 3 cloves garlic, minced

DIRECTIONS:

1. Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
2. In a large skillet, melt butter over medium heat. Add onions, and sauté until onions become translucent.
3. Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
4. With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

Barbeque Grill Beef Kabobs

• 1 1/2 pounds boneless beef sirloin steak , cut into 1-1/2-inch pieces
• 2 cups Assorted cut-up fresh vegetables (peppers, mushrooms, onions and zucchini)
• 1 (18 ounce) bottle KRAFT Barbecue Sauce, any flavor

DIRECTIONS:

1. Arrange meat and vegetables alternately on skewers.
2. Place kabobs on grill over medium-high coals.
3. Grill 10 to 15 minutes or until cooked through, turning once and brushing frequently with barbecue sauce. Serve with additional barbecue sauce.

Beef & Bean Chimichangas

• 1 pound lean ground beef
• 3/4 cup chopped onion
• 3/4 cup diced green bell pepper
• 1 1/2 cups whole kernel corn
• 2 cups taco sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 (16 ounce) can refried beans
• 8 (12 inch) flour tortillas
• 1 (16 ounce) package shredded Monterey Jack cheese
• 1 tablespoon butter, melted
• shredded lettuce
• 1 tomato, diced

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Beef & Broccoli

• 1 tablespoon vegetable oil
• 3/4 pound thin beef strips
• 2 cups fresh broccoli florets
• 1 (.87 ounce) package McCormick® Brown Gravy Mix
• 1 cup water
• 1/4 teaspoon McCormick® Gourmet Collection™ Cracked Black Pepper

DIRECTIONS:

1. In a large skillet, heat oil over medium-high heat. Add beef strips; sauté 3-4 minutes; add in broccoli.
2. Combine Gravy Mix, water and black pepper. Pour over beef mixture. Stir and bring to a boil. Cover and simmer 5-8 minutes or until broccoli is tender.

Beef Pepper Steak

• 12 black peppercorns, coarsely ground
• 2 tablespoons tamari
• 1 clove garlic, minced
• 1 pinch white sugar
• 1 pinch salt
• 10 ounces beef filet
• 2 tablespoons butter

DIRECTIONS:

1. In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
2. Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and sauté for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

Meat Loaf

• 1 1/2 pounds lean ground beef
• 1 cup tomato juice
• 1 can tomato sauce
• 3/4 cup rolled oats
• 1 egg
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly. Press into 8x4 inch loaf pan and top with Tomato Sauce.
3. Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.

Meat Loaf with Brown Gravy

• 1 1/2 pounds ground beef
• 3/4 cup fresh bread crumbs
• 1/2 cup chili sauce
• 1 egg
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
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• 1 cup fresh sliced mushrooms
• 2 tablespoons minced onion
• 1 tablespoon butter
• 1 cup beef broth
• 2 tablespoons water
• 1 tablespoon cornstarch

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
3. Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
4. While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

Breaded Roast Beef

• 4 pounds rib roast
• salt to taste
• ground black pepper to taste
• 2 cloves garlic, chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup plain bread crumbs
• 1/4 cup grated Romano cheese
• 1/2 cup minced fresh parsley

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Wash and pat dry the roast. Sprinkle salt and pepper over meat.
3. In a mixing bowl, combine the chopped garlic, butter, and olive oil. Stir to blend well. Place the seasoned rib roast in garlic mixture and turn to coat, rubbing it into the meat. Add a little more oil if it doesn't completely coat the meat.
4. In another mixing bowl, combine the bread crumbs, cheese and parsley. Mix thoroughly. Press the bread crumb mixture into the meat; completely covering the roast.
5. Place roast on a roasting rack inside of a shallow baking pan. Roast in a preheated oven until desired doneness; about 2 hours. Rare beef is 120 to 125 degrees F (49 to 52 degrees C). Well done beef is 160 degrees F (71 degrees C) Always use a clean meat thermometer to check for doneness.