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Here's the deal I have a freezer full of beef. I have roundsteak, ground beef, all sorts of roasts, and of course steaks. However my recipes are getting old. I'm looking for some new ideas on cooking my beef.

So if your willing to share your secret family recipe I promise I won't sell it.

i hope you find something here! but i want to come to dinner ..........

Beef Recipes - All Recipes

Hundred of beef recipes, as well as the opportunity to submit or request recipes,

and read helpful cooking tips.



More results from beef.allrecipes.com »Texas Beef Council

As seen on TV - See the recipes featured in TV food segments · Individual Beef

Wellingtons Individual Beef Wellingtons, The Beef You Love is Good For You ..............

Thanks LC for the links will have to go through them and find the ones that sound yummy!

Sheryl wrote: Here's the deal I have a freezer full of beef. I have roundsteak, ground beef, all sorts of roasts, and of course steaks. However my recipes are getting old. I'm looking for some new ideas on cooking my beef.

So if your willing to share your secret family recipe I promise I won't sell it.






If you care to see some interesting recipes, just type in Beef Recipies for a Google Search. Google has replaced my recipe book.

What time should I be there for dinner?? Now I'm starving... again...

Sorry ob, it's Fend for yourself tonight at my house. I have class.

SnoozeControl wrote: You're a classy kinda gal.


Haha I wish, going to learn about the new system for voting.

Do you happen to have a pressure cooker? I have a no-fail for Swedish

Pot Roast I could give you...



Let me look up one other one and I'll post it...



:-6

No I don't own a pressure cooker. Those things are scary to me. I do have a crockpot would it work in there?

Sheryl wrote: No I don't own a pressure cooker. Those things are scary to me. I do have a crockpot would it work in there?


Have you checked the "Chipped Beef and Gravy" thread?

There is no need to be afraid of pressure cookers today....try it and you will use the heck out of it......

It's a lot different then using the "crock pot" which I want to start using again........:-4

Sheryl wrote: No I don't own a pressure cooker. Those things are scary to me. I do have a crockpot would it work in there?


OOOo my ex sis in law build a meatloaf, put it into the crock pot and let it simmer all day long it was heavenly......

Most of the stuff I cook has Chicken in it, but lately I've used more beef.

My son and his Norwegian girlfriend cooked me a couple of beef dinners recently and they were absolutely sensational and I raved about them.

She had put some Norwegian spice stuff in which was awesome.

When they returned from Norway after Christmas my present was a container of this magical stuff.

It's called "KRYDDER BLANDING"

I don't know what's in it as my Norwegian is limited to Brann Teppe which is Fire Blanket, but some ingredients are recognisable, worchestershiresaus, paprika, salt and pepper.

I'm a little concerned to see it contains antiklumpemiddel though :-2

Maybe that's why I'm addicted to it :-3

minks wrote: OOOo my ex sis in law build a meatloaf, put it into the crock pot and let it simmer all day long it was heavenly......


Yes "Crockpot's" are so good and easy.....meatloaf sounds awesome.:-4 - a mushroom meatloaf sounds good right now

Okay, here's my favorite marinade, I've even served this to guests and

it is always a hit!



6 oz can pineapple juice

1/2 cup brown sugar

1/2 cup cooking oil

3/4 cup soy sauce

2 garlic gloves (put 'em through a press)

1 tablespoon ginger



Mix this up with a whisk, I do it in a large (Revereware) frying pan with

a lid. Place meat in there (I usually do a largeish London Broil) and leave

for 24 hours (in fridge of course) turning over after 12 hours or so.

YUMMY. You can heat the marinade and use it as au jus. Make sure it

comes to a boil since you've had the raw meat in it. I slice this and serve

or save remainder for sammiches the next day!



Okay here's the Swedish Pot Roast, crock pot might work but I don't

know the time to tell you, maybe an hour and a half? You can test meat

with a fork, it should pretty much fall apart.



3 lbs. beef pot roast, 2 tbs cooking oil

chuck or brisket 2 onions, sliced

1 teaspoon nutmeg 1 clove garlic, diced

1 tsp cinnamon 1/2 cup brown sugar

1/2 tsp ginger 1/2 cup red wine or vinegar

2 tsps salt 1 cup water

1/8 tsp pepper 4 bay leaves



Combine nutmeg, cinnamon, ginger, salt, and pepper: rub into meat.

Heat cooker (crock pot) add oil and brown meat well on all sides. Add

onion, garlic, brown sugar dissolved in wine, water and bay leaves.



(Here's where it says cook 35 minutes in pressure cooker)

I usually toss in several small red potatoes and they come out very nicely.



Well, enjoy!



:-6

Damn, Val, my Bullet would LOVE you. Can I fly you to Michigan and have you cook for him for about a week? All expenses paid, of course.

Thanks Valerie

I"m gonna try your first recipe tomorrow. Gonna tell hubby to bring me a roast in the house here in moment.

I'll let ya know how the family likes it!!

valerie wrote: Okay, here's my favorite marinade, I've even served this to guests and

it is always a hit!



6 oz can pineapple juice

1/2 cup brown sugar

1/2 cup cooking oil

3/4 cup soy sauce

2 garlic gloves (put 'em through a press)

1 tablespoon ginger



Mix this up with a whisk, I do it in a large (Revereware) frying pan with

a lid. Place meat in there (I usually do a largeish London Broil) and leave

for 24 hours (in fridge of course) turning over after 12 hours or so.

YUMMY. You can heat the marinade and use it as au jus. Make sure it

comes to a boil since you've had the raw meat in it. I slice this and serve

or save remainder for sammiches the next day!



Okay here's the Swedish Pot Roast, crock pot might work but I don't

know the time to tell you, maybe an hour and a half? You can test meat

with a fork, it should pretty much fall apart.



3 lbs. beef pot roast, 2 tbs cooking oil

chuck or brisket 2 onions, sliced

1 teaspoon nutmeg 1 clove garlic, diced

1 tsp cinnamon 1/2 cup brown sugar

1/2 tsp ginger 1/2 cup red wine or vinegar

2 tsps salt 1 cup water

1/8 tsp pepper 4 bay leaves



Combine nutmeg, cinnamon, ginger, salt, and pepper: rub into meat.

Heat cooker (crock pot) add oil and brown meat well on all sides. Add

onion, garlic, brown sugar dissolved in wine, water and bay leaves.



(Here's where it says cook 35 minutes in pressure cooker)

I usually toss in several small red potatoes and they come out very nicely.



Well, enjoy!



:-6


Maybe cooked on low for maybe four or five hours....



That is why the pressure cooker is so great for your cheaper cut meets.....it gets them real tender.......

This merinade sounds very tasty.

BabyRider wrote: Damn, Val, my Bullet would LOVE you. Can I fly you to Michigan and have you cook for him for about a week? All expenses paid, of course.


Packin' my bags!!



:-4 :-4

My hubby makes the best swiss steak using round steaks... yumm he makes for the guys at the fire station all the time and they love it to. I could get the recipe from him... Also we make a casserole using either mashed potatoes or tater tots, green beans, ground beef and mushroom soup.