Beef Recipes

  Ingredients Mustard Coating 1/2 cup extra-virgin olive oil 20 cloves garlic, peeled 3 tablespoons coarsely chopped fresh thyme leaves 1/4 cup Dijon mustard Steak and Panko Topping 3 boneless beef rib eye steaks, 1 1/2 to 2 inches thick, cut in half horizontally Gray sea salt and freshly ground black pepper 3/4 cup Progresso™ Italian style panko crispy bread crumbs 3/4 cup finely grated fresh Parmesan cheese Beef Gravy 1/4 cup all-purpose flour 1/4 cup butter 2 cups Progresso™ beef-flavored broth Steps 1  Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat. Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown. Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste. Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside. 2  Heat 12-inch skillet over high heat until hot. Season steaks with salt and pe...

  Ingredients 1 beef prime rib roast (7 to 9 lb), trimmed of fat 6 cloves garlic, finely chopped 2 teaspoons salt 2 teaspoons pepper 1 teaspoon dried rosemary leaves, crushed 2 tablespoons olive oil 1 cup sour cream 2 tablespoons lemon juice 2 tablespoons prepared horseradish Steps 1  Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over roast. Let stand at room temperature 30 minutes. 2  Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Place pan on lower oven rack. Roast uncovered 45 minutes. Reduce oven temperature to 350°F. Roast 45 to 50 minutes longer or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes. 3  In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.  

  Ingredients 1 boneless beef (prime) rib roast (4 lb) 1/2 teaspoon garlic powder 3 tablespoons dried minced onion Salt and fresh ground black pepper Steps 1  Place beef, fat side up, on rack in shallow roasting pan. Sprinkle all sides and underneath beef generously with garlic powder, dried onion, salt and pepper. Let beef stand at room temperature at least 20 minutes before roasting. 2   Heat oven to 450°F. Roast beef uncovered 15 minutes. 3  Reduce oven temperature to 325°F; continue to roast 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of beef reads 135°F (for medium). Temperature will rise about 5°F to 10°F after removing from oven; keep this in mind when considering cooking time and desired level of doneness. 4 Let beef stand 15 to 20 minutes before slicing.

  Ingredients Beef Rib Roast 1/2 cup butter, softened 2 tablespoons finely chopped garlic 1 tablespoon finely chopped fresh thyme leaves 4 teaspoons salt 2 teaspoons pepper 1 cup Progresso™ beef-flavored broth (from 32-oz carton) 5 to 6 lb bone-in beef rib roast 1 tablespoon vegetable oil Creamy Horseradish Sauce 1 cup sour cream 2 tablespoons prepared horseradish 1 tablespoon chopped fresh chives 1 teaspoon Dijon mustard 1/4 teaspoon pepper Steps 1  In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside. 2  Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary. 3  Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and coo...

  Ingredients 1 lb lean (at least 80%) ground beef 1 can (16 oz) baked beans 1/2 cup barbecue sauce 2 cups Original Bisquick™ mix 2/3 cup milk 1 tablespoon butter or margarine, softened 1/2 cup shredded Cheddar cheese (2 oz) Steps 1  Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. 2  Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole. 3  Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms. 4  Drop dough by 12 spoonfuls onto beef mixture. 5  Bake uncovered 18 to 22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.

  Ingredients Casserole 1 can (16 oz) Old El Paso™ traditional refried beans 1 lb lean (at least 80%) ground beef 1 cup chopped onions 1 medium jalapeño chile, seeded, finely chopped 1 package (1 oz) Old El Paso™ original taco seasoning mix 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 2 cups shredded Cheddar cheese (8 oz) 1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes Toppings 1/2 cup pickled sliced jalapeño chiles 1 can (2.25 oz) sliced ripe olives, drained 1/2 cup sliced green onions 1 cup sour cream Steps 1  Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread refried beans evenly in bottom of baking dish. 2  In 12-inch nonstick skillet, cook beef, onions and jalapeño chile over medium-high heat 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Stir in taco seasoning mix and tomatoes; cook and stir until heated through. 3  Spoon beef mixture on top of beans...