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A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil.
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Jars of barbeque sauce are dressed up with Worcestershire sauce, steak sauce, onion flakes and cola.
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These burgers have a Spanish flair.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marinating meat for a couple days in a blend of beer and soy sauce helps to remove the gaminess of fresh meat. Try it on deer, elk, or even moose.
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Skirt steak with a Tuscan-inspired marinade is grilled and served with a Mediterrean-style salsa. Use your food processor to quickly prep this delicious savory dish.
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Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.
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Steak-frites, goin' up on a weeknight.
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Serve this recipe for bulgogi, or thin slices of marinated and grilled Korean barbecued meat, with a side of kimchi.
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Steak is pounded thin and rolled up with fresh sage, provolone cheese and prosciutto. This is a delicious recipe using inexpensive skirt steak. Saltimbocca literally translates to 'jump in the mouth' and the bold flavors in this recipe will do just that.
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These salisbury steaks have oats, ketchup, and minced dried onion in them and are topped with cream of mushroom soup and onion rings.