Beef Recipes

  Ingredients 1 medium sweet onion, thinly sliced Cooking spray 2 teaspoons salt-free onion-herb blend 1/2 cup plus 2 tablespoons water 1 cup reduced-sodium beef broth 8 oz thinly sliced cooked reduced-sodium roast beef (from deli) 4 hoagie buns (2.5 oz each), split 4 slices (3/4 oz each) reduced-fat Swiss cheese, cut in half Steps 1  Heat oven to 500°F. Heat 12-inch skillet over high heat. Spray onion with cooking spray; add to skillet. Stir in 1/2 teaspoon of the herb blend. Cook 11 to 12 minutes, stirring frequently and adding water 2 tablespoons at a time, until onion is golden brown. 2  Meanwhile, in 2-quart saucepan, heat broth and remaining 1 1/2 teaspoons herb blend over medium heat until hot. Remove from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes. 3  Place buns, cut sides up, on ungreased cookie sheet. Bake 4 minutes or until lightly toasted. 4  Remove beef from broth; reserve broth. On bun bottoms, place beef, onio...

  Ingredients 1 boneless beef chuck roast (2.5 lb), trimmed of excess fat 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons Gold Medal™ all-purpose flour 2 tablespoons vegetable oil 1/2 cup Progresso™ beef flavored broth (from 32-oz carton) 1 envelope (1 oz) ranch salad dressing & seasoning mix 4 tablespoons butter 1/2 cup sliced pepperoncini peppers (bottled Italian peppers) 8 hoagie buns, toasted if desired Steps 1  Season both sides of chuck roast with salt and pepper. Sprinkle both sides with flour. 2  In 12-inch skillet, heat oil over medium-high heat. Add chuck roast; cook about 5 minutes on each side or until brown. 3  In small bowl, beat broth and ranch dressing mix with whisk. 4  Spray 5-quart slow cooker with cooking spray. Place chuck roast in slow cooker; pour ranch mixture over top. Add butter and pepperoncini. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours or until beef is tender. 5  Shred beef with two forks and, u...

  Ingredients 1 can (11 oz) Pillsbury™ refrigerated French bread 2 tablespoons butter or margarine 1 red onion, sliced, separated into rings 1 tablespoon packed brown sugar 1 tablespoon water 1/4 cup Dijon mustard 1 lb thinly sliced cooked roast beef (from deli) 10 slices (3/4 oz each) provolone cheese Steps 1  Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf. 2  Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes. 3  Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed. 4  Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top e...

  Ingredients 1 cup Progresso™ chicken broth (from 32-oz carton) 2 tablespoons steak sauce 1 tablespoon Dijon mustard 1 lb ground beef 2 tablespoons butter 8 oz mushrooms, thinly sliced 1 cup white onion, coarsely chopped (from 1 small onion) 1 teaspoon Montreal steak seasoning 2 tablespoons all-purpose flour 8 regular-size burger buns, toasted if desired 1/2 cup shredded sharp Cheddar cheese (2 oz) Steps 1  In medium bowl, mix broth, steak sauce and mustard; set aside. 2  In 12-inch skillet, cook beef over medium-high heat 7 to 8 minutes, stirring frequently, until browned; drain. Set aside. Add butter to any remaining drippings in skillet; add mushrooms, onion and steak seasoning. Cook 7 to 8 minutes or until onions are translucent and mushrooms are browned. 3  Sprinkle flour over vegetables. Cook 1 to 2 minutes or until flour browns and begins to smell nutty. Return beef to pan, and stir in broth mixture. Return to simmering; cook 3 to 4 minutes or until thickened...

  Ingredients 1 (4 to 5-lb.) beef rump roast 1 (1-oz.) pkg. dry onion soup mix 2 teaspoons sugar 1 teaspoon dried oregano leaves 2 (10 1/2-oz.) cans condensed beef broth 1 (12-oz.) can beer or nonalcoholic beer 2 garlic cloves, minced 16 onion buns, split Steps 1  Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast. 2  Cover; cook on low setting for 8 to 10 hours. 3  Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.