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A traditional beef stew made from trimmed, lean beef chuck. This recipe includes potatoes, carrots, mushrooms, onions and green beans, and clear directions on how to eliminate unwanted fat from the stew.
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Another version of the classic cream cheese, dried beef, and green onion combination. It can be varied by adding bacon bits, ground nuts, chopped olives, or whatever you like.
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Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi-grain wraps for this light and tasty lunch.
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Cubed sirloin tips baked with mushrooms in cream of mushroom soup mixed with beef and onion soup mix. Served over egg noodles. Great with dinner rolls or garlic toast.
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Soak thick, juicy beef filets in a heady marinade of Burgundy wine, soy sauce, oyster sauce, minced garlic and dried oregano. Grill the filets and serve with a dollop of butter creamed with shallots, green onions, white pepper and a dash of wine.
cooking.nytimes.com
Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Creating a flavorful crust of dried mushrooms for your filet mignon is a breeze, and the herb butter is the perfect touch that takes this dish to the next level.
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An easy roasted herbed beef tenderloin recipe.
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This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.
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