Savory Beef Recipes

I hope you will enjoy these beef recipes. Many of the recipes are a meal in itself. Below you will find recipes for goulash, pepper steak, chuck roast, pot roast and more.

Poor Man's Steak

• 2-inch thick chuck roast
• 2 tsp. minced garlic
• 1 tsp. Worcestershire sauce
• 1/2 c. Campbell's tomato juice

Place roast in 1-gallon Ziploc bag. Combine remaining ingredients and pour over roast. Seal bag and marinate roast 12 to 24 hours, turning several times. Remove roast from marinade and grill over hot coals for 45 minutes (for rare) to 1 hour. Turn meat carefully with tongs. Do not pierce meat!

Oven Method: Remove roast from marinade. Place in baking dish; cover tightly and bake at 350° for 1 hour.

Country Style Beef and Gravy

A family favorite!

• 2 cans roast beef
• 1/4 cup vegetable oil
• 1/4 cup flour
• salt and pepper to taste
• 2 cups hot water

Heat oil in large frying pan on medium heat. Add flour and stir constantly until brown. Remove from heat. Carefully and slowly stir in the water. (Use caution as this will produce very hot steam.) The mixture will be very watery. Stir thoroughly but don't worry about lumps.

Return to heat, add roast beef. Add salt and pepper to taste. Bring mixture to a boil stirring frequently. Reduce heat and simmer until the chunks of beef become tender and break apart and gravy becomes smooth and thickened.

Hint - If mixture is too dry add more hot water. If it's too thin turn up heat and thicken before serving. Serve beef and gravy with biscuits and mashed potatoes.

Beef Stroganoff

• 8 ounces sliced mushrooms
• 3/4 to 1 cup sliced onion
• 6 tablespoons butter, divided
• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 to 1 1/2 pounds round steak, about 1/2-inch thick, cut into strips
• 1 1/4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons flour
• 1 cup sour cream

Cook mushrooms and onion in 4 tablespoons of butter until tender. Remove vegetables from the butter; set aside. Add remaining butter to the skillet. In a shallow bowl, combine 1/4 cup flour, salt, and pepper; coat meat in the flour mixture.

Brown beef quickly in butter; sprinkle with remaining seasoned flour left after coating. Add beef broth and Worcestershire sauce; heat through. Stir the 2 tablespoons of flour into the sour cream until smooth. Add sour cream mixture to the meat mixture, stirring to blend. Add mushrooms and onions; cook over low heat until thickened and hot.

Smothered Steak and Gravy

• 1 to 1 1/2 Lbs. cube steak
• 2 c. flour
• 1/2 c. oil
• Salt and pepper to taste
• Cream of mushroom soup
• Water

Dredge steak in flour that has been seasoned with salt and pepper. (Season meat with salt and pepper before dredging in flour.) Heat oil in pan; brown meat on both sides. Remove; stir in 3 tablespoons flour into oil; pour in can of mushroom soup and 2 cans of water.

Place meat back into gravy; cover; simmer for 1 1/2 to 2 hours. Serve over rice, noodles or mashed potatoes.

You may also use pieces of round steak or sirloin or pork chops.

Steak and Onions

Have a steak well beaten; over this sprinkle pepper, salt, and a little flour. Into a very hot skillet add one teaspoonful of oil; when hot, lay in steak; pour over this two tablespoons boiling water, and cover steak with four good-sized onions, sliced very thin.

Cover quickly and cook five minutes; then turn all over together, and cook five minutes longer. Care should be taken that the onions do not burn.

Take up on hot platter; place onions on top of meat, and serve immediately.

Beefsteak and Mushrooms

Put the steak on to fry, with a little butter. At the same time put the mushrooms on in a different skillet, with the water from the can and one-half cup extra; season with pepper and salt, and thicken with a tablespoonful of flour.

Take the steak out, leaving the gravy, into which put the mushrooms, cook for a few minutes, and pour all over the steak.

Beef Stew

A real southern favorite

• 3 Ib. cubed beef
• 4 c. water
• 3 Tbsp. salad oil
• 6 or 8 small carrots
• 1/4 c. flour
• 6 or 8 small potatoes
• Dash of paprika
• 1 c. whole onions
• 1 pkg. onion soup mix

Brown cubed beef in oil. Sprinkle with flour and paprika until well coated. Add package of onion soup mix. Stir and add water to cover meat. Simmer on low heat for 1 hour. Add carrots, potatoes and onions. Simmer until vegetables are tender.

Beef may be cooked rare, medium or well done. Lamb is enjoyed either medium or well done, but veal and pork are cooked well done. Moderate heat is best for all meat cooking... for stovetop, oven or broiler.

Country Style Pot Roast

• 1 (3- to 31/2-lb.) boneless pot roast (rump, chuck or round)
• 1 env. Lipton Recipe Secrets onion-mushroom soup mix
• 2 1/2 c. water, divided
• 4 potatoes, cut into 1-inch pieces
• 4 carrots, thinly sliced
• 2 to 4 T. all-purpose flour

In 5-quart Dutch oven or heavy saucepan, brown roast over medium high heat. Add onion- mushroom soup mix, blended with 2 cups water. Reduce heat to low and simmer covered, turning occasionally, 2 hours.

Add vegetables and cook additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables. Blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer, stirring constantly, until thickened, about 5 minutes. Makes about 6 servings.

Crockpot Roast

• 1 (2- to 3-lb.) roast, boneless
• 1 jar Heinz brown gravy
• 1 env. brown gravy mix

Place roast (may be frozen in crockpot. Add both gravy packages. Cover and simmer on low in crockpot for 6-7 hours.

Chuck Roast cooked in foil

(A family favorite)

• 1 (4 - 41/2 Ib.) boneless chuck
• 1 can mushroom soup
• 1 pkg. dried onion soup mix
• Salt and pepper to taste

Season roast with salt and pepper. Place on heavy duty foil in baking dish. Sprinkle with dry soup mix and mushroom soup on top. Seal foil tightly and bake at 325° for 3 to 31/2 hours.

Pepper Steak

• 1 lb. round steak
• 1 green onion, diced
• 2 Tbsp. salad oil
• 1 c. beef bouillon
• 1 tsp. salt
• 2 Tbsp. flour
• 1 tsp. pepper
• 1 c. water
• 1/4 c. onion, diced
• 1 Tbsp. soy sauce
• 1/4 tsp. garlic salt

Tenderize meat and cut into 1 inch pieces. Brown in oil, salt and pepper. Add onion, garlic salt, green pepper and bouillon. Cover and simmer over low heat 20 minutes or until vegetables are done. Blend flour, water and soy sauce and add to mixture. Cook until juice thickens.

Serve with hot rice or chow mein noodles.

Creole Pepper Steak

• 1 pound beef top round steak (cut 1-inch thick)
• 2 cloves garlic, crushed
• 1 tsp. dried thyme
• 1 tsp. red pepper

Combine garlic, thyme and red pepper. Press evenly into both sides of steak. Grill 12 to 14 minutes for rare to medium, turning once. Cut steak diagonally into thin slices to serve.

Orange Pepper Steak

• 4 (4 ounce) beef temderloin steaks (cut 1-inch thick)
• 1/2 cup sugar free orange marmalade
• 4 tsp. cider vinegar
• 1/2 tsp. ground ginger

Combine marmalade, vinegar and ginger. Place steaks on rack in broiler pan and brush top of steaks with half of marmalade mixture. Broil 3 inches from heat for 10-15 minutes, turning once. Brush with remaining marmalade mixture after turning.

Swiss Steak

• 1 Swiss steak
• Salt and pepper
• Flour
• brown gravy pkg
• Crisco or lard (optional)

Salt on one side and flour on both sides. Hammer this in your steak on both sides. Put steak in skillet with Crisco. Brown on both sides. Put in roaster and just cover with water. Bake at 325°. Cook until tender.

Add gravy if desired. This makes it's own gravy so you may want to add a little extra flour and water when you take meat out.

Winter Beef Simmer

• 1 c. chopped onion
• 6 slices bacon, cut into 1/2-inch pieces
• 3 lbs. beef chuck roast, cut into 2 1/2-inch pieces
• 8 med. red potatoes, halved
• 3 med. carrots, cut into 1-inch pieces
• 3 med. onions, halved
• 8-oz. pkg. fresh mushrooms, halved
• 1/2 c. chopped fresh parsley
• 1 c. apple juice
• 10 1/2-oz. can beef broth
• 6-oz. can tomato paste
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. thyme leaves
• 1 tsp. minced fresh garlic
• 2 bay leaves

Heat oven to 325°. In Dutch oven place onions, bacon and roast. Cook over medium heat, stirring occasionally, until bacon and roast are browned (8 to 10 minutes). Stir in vegetables. Stir in remaining ingredients; cover; bake for 11/2 hours; uncover; continue baking, stirring occasionally, for 2 to 2 1/2 hours or until roast is fork-tender.

Chuck Roast Steak

• 3 pounds boneless chuck roast, trim fat
• 1 tsp. pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder

Combine pepper, garlic powder and onion powder. Sprinkle roast with mixture. Place on rack in broiler pan. Broil 5 inches from the heat 5 minutes per side. Remove from broiler, cool until it can be cut easily.

Slice roast crosswise about 1-inch thick. Place slices under broiler until lightly brown, turn and brown other side.

Flank Steak

• 1 1/2 pounds lean beef flank steak
• 1/4 cup fat-free margarine, melted
• 1 tsp. garlic powder
• 1/2 cup dry sherry

Combine sherry, margarine and garlic. Pour half mixture over beef and broil 3 inches from heat for 5 to 7 minutes. Turn, pour remaining mixture over beef and broil for 3 more minutes. Slice diagonally and serve.

Flank Steak Joy

• 1 1/2 pounds lean flank steak
• 2 tbsp. soy sauce
• 1 tbsp. sherry
• 1 tsp. honey

Combine soy sauce, sherry and honey. Pour over steak. Marinate several hours in refrigerator. Line a shallow pan with foil and place steak on foil. Broil about 10 minutes on both sides.

Beef Goulash

• 2 pounds lean stew meat
• 1 large onion, chopped
• 1 (11.5 ounce) can V-8 vegetable juice
• 1/2 tsp. pepper

Brown meat and onions in nonstick skillet. Add V-8 vegetable juice and pepper. Cover and simmer 1 1/2 hours. Good served with noodles.

Company Beef Tenderloin

• 6 (4 ounce) beef tenderloin steaks
• 8 ounces fresh mushrooms, sliced
• 1 large clove garlic, sliced
• 1 cup cooking sherry

In large nonstick skillet sprayed with cooking spray, saute mushrooms and garlic for 4 minutes. Add sherry and cook until liquid is reduced. Stir frequently, set aside and keep warm. Broil tenderloin steaks for 5 minutes on each side.

Arrange on platter and pour heated sherried mushroom sauce over steaks.

Sherried Beef

• 2 pounds lean beef, cut in 1 1/2 inch cubes
• 2 cans cream of Healthy Request mushroom soup
• 1/2 cup cooking sherry
• 1/2 package dry onion soup mix

Mix all ingredients in casserole and bake covered at 250 degrees for 3 hours.

Good served with rice.

Beef Roast

• 3 pound eye of round roast
• Cracked peppercorns
• Garlic to taste (optional)
• Pepper to taste (optional)

Preheat oven to 500 degrees. Roll roast in peppercorns and season with pepper if desired. Place in baking dish, then in preheated oven. Bake 5 to 6 minutes per pound. Turn oven off and leave roast in oven for 2 more hours. Do not open oven door during this time! Bake uncovered for medium done roast.

Have a nice tenderloin or porterhouse steak, 1 1/2 in thickness, well (tenderized). Over this sprinkle salt, pepper, and a little flour. Have ready a very hot spider. Into this drop plenty of good, sweet butter (a quarter of a pound is not too much) when thoroughly melted, lay in the meat; turn frequently. While cooking, make many openings in the steak to allow the butter to pass through. When done, place on a hot platter and serve immediately.

In broiling all meats, you must remember that the surface should not be cut or broken any more than is absolutely necessary; that the meat should be exposed to a clear, quick fire, close enough to sear the surface without burning, in order to confine all its juices; if it is approached slowly to a poor fire, or seasoned before it is cooked, it will be comparatively dry and tasteless, as both of these processes are useful only to extract and waste those precious juices which contain nearly all the nourishing properties of the meat.