Apple to the Core

Beef Recipes



Salsa Beef Skillet

  • 1 lb. extra lean ground beef

  • 2 cups water

  • 1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

  • 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese

  • 2 cups frozen corn

  • 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

  • 1 green onion, chopped

BROWN meat in skillet; drain. Return to skillet. STIR in water, salsa and Macaroni. Bring to boil. Reduce heat to low; cover. SIMMER 10 min. or until macaroni is tender, stirring twice. Add corn and Cheese Sauce; cook 2 min. or until heated through and blended. Ladle into bowls. Sprinkle with shredded cheese and green onion.

Pillsbury Crescent Cabbage and Beef Bundles 

  • 1 lb lean ground beef

  • 1/3 cup chopped onion

  • 2 cups chopped cabbage

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 2 oz (1/2 cup) shredded Cheddar cheese

  • 2 (8 oz) cans Pillsbury Crescent dinner rolls


  • 1/2 cup mayonnaise

  • 3 tbl purchased horseradish sauce

Heat oven to 375º. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add cabbage, salt and pepper; mix well. Reduce heat to medium; cover and cook 10 to 15 minutes or until cabbage is crisp-tender; stirring occasionally. Cook 5 minutes. Stir in cheese. Separate dough into 16 triangles; press or roll each until slightly larger. Spoon about 1/4 cup beef mixture on the shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch Edges to seal. Place point side down on ungreased large cookie sheet.

Bake at 375º for 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, combine mayonnaise and horseradish sauce; blend well. Serve sauce with sandwiches. Makes 8 servings. 

Hot Taco Rice

  • 1 pound ground beef

  • 1 onion, chopped

  • 1½ cups medium salsa

  • 1 can (8 oz) tomato sauce

  • 1 chicken bouillon cube

  • 1½ cups Minute rice

  • Garnishes: chopped tomatoes, chopped green onions, sour cream, shredded Cheddar cheese, tortilla chips, sliced pitted ripe olives

Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cube. Bring to a full boil; cover, reduce heat and simmer 5 minutes. Meanwhile, prepare rice as directed on package. Serve beef mixture over rice; top with garnishes. Makes 4 servings.

Beef Mushroom Log

  • 1 beef round steak

  • 1/2 cup flour

  • 1 tsp salt

  • 1/8 tsp pepper

  • 1 (4 oz) can mushrooms, bits and pieces

  • 1/4 cup chopped onion

  • Stuffing mix, packaged or make your own

  • 3 tbl oil

  • 1/2 cup water

  • 1 can cream of mushroom soup

Combine flour, salt and pepper and pound into steak. Cook mushrooms and onions in small amount of oil until transparent. Add to stuffing. place spoonfuls of stuffing on meat and roll. Fasten with picks or tie with string. Brown in oil; add water and cover lightly. Cook at 325º for 1 to 1½ hours or until meat is tender. Pour 1 can of cream of mushroom soup over meat 1/2 hour before ready to serve for gravy.

Beer Steak Sandwiches

  • 1½ lb round steak

  • 12 oz mushrooms

  • 1 onion

  • 6 oz beer

  • 2 tsp margarine

  • garlic salt

  • pepper to taste

  • steak rolls

  • Swiss Cheese

Cut steak into thin strips. Slice mushrooms and onion. Put into skillet at medium high heat. Add margarine, beer, garlic, salt and pepper. When mixture comes to a boil, reduce heat and simmer until most of liquid is gone. Toast both halves of steak rolls; spoon meat mixture onto rolls. Top with cheese. Serve with chips or fries

Meat Ball Stroganoff

  • 1½ lb ground beef

  • 1¼ oz dry onion soup mix

  • 1/2 cup milk

  • tbl margarine

  • 3 tbl flour

  • 1½ cups water

  • 1/2 tbl parsley flakes

  • 1/2 cup sour cream

In a large bowl, combine beef with 2 tablespoons soup mix and milk. Mix thoroughly. Shape into 1-inch meat balls. In skillet over medium heat, melt margarine and brown meat balls. Remove pan from heat. Stir in flour, remaining soup mix, water and parsley. Cover; simmer for 20 minutes, stirring occasionally. When meatballs are cooked through, gradually stir in sour cream until thoroughly heated. Makes 6 servings.

Italian Meat Loaf

  • 1½ pound lean ground beef

  • 1 egg

  • 1/2 cup bread crumbs

  • 2 tsp Italian seasoning

  • 2 cloves garlic, minced

  • 1 tsp salt

  • 1 (14.5 oz) can stewed tomatoes, Italian style

  • parmesan cheese

In large bowl, mix ground beef, egg, bread crumbs, Italian seasoning, garlic, salt and tomatoes. Turn into a greased loaf pan. Pat down firmly. Bake at 350º for 1 hour or until meat loaf is cooked through. Remove from oven; let stand 10 minutes before slicing. Sprinkle with Parmesan cheese.

Farmhouse Steaks

  • 1½ lbs boneless beef round steak

  • 4 tbl flour

  • 1 tsp parsley

  • 1/4 tsp thyme

  • 1/8 tsp pepper

  • 2 tbl butter

  • 1 (10½ oz) can condensed beef broth

  • 2 medium onions, thinly sliced

  • 2 carrots, cut into strips

Pound meat to 1/4" thickness. Mix flour, parsley, thyme and pepper. Pound mixture into meat evenly. Melt butter in heave skillet. Add coated meat pieces. Brown both sides over medium heat. Add broth, onion and carrots. Cover and simmer about  1 hour or until meat is tender and veggies are cooked through. Serve meat with onions on top and carrots on the side. Spoon pan juices over. 

Beef-Zucchini Pie

  • 1 (10 oz) pkg refrigerated biscuits

  • 1 lb ground beef

  • 2 medium zucchini, diced

  • 2 medium celery stalks, diced

  • 1 small onion, diced

  • 1-1/2 tsp salt

  • 1 tsp dry mustard

  • 1/4 tsp pepper

  • 1/3 cup milk

  • 2 eggs

  • 2 oz shredded cheddar cheese, (1/2 cup)

Grease 9" pie plate. On lightly floured surface with floured rolling pin, roll each biscuit 1/8" thick; then cut each in half. Arrange biscuit halves on bottom and up side of pie place, so that rounded side of biscuit comes up to rim. With fingers, gently press edges of biscuits together to make a pie cruse; set aside.  In 12" skillet over high heat, cook ground beef and next 6 ingredients until pan juices evaporate and meat is well browned, stirring occasionally. Remove skillet from heat. Preheat oven to 350º. In small bowl with wire whisk or fork, beat eggs and milk until well blended. Stir egg mixture into meat mixture; spoon into biscuit-lined pie plate. Sprinkle cheese on top. Bake 20 minutes or until biscuits are golden. Makes 6 servings.

Beef-n-Macaroni with Vegetables

  • 1 (16 oz) pkg elbow macaroni

  • 3 medium green peppers

  • 3 medium onions

  • 1/2 lb mushrooms

  • 3 tbl vegetable oil

  • salt

  • 1-1/2 lbs ground beef

  • 1 clove garlic, minced

  • 1 (28 oz) can tomatoes

  • 1/4 tsp pepper

  • 1 (8 oz) pkg mozzarella cheese, shredded

Prepare macaroni according to directions; drain; spoon in 13X9" baking dish; keep warm. Meanwhile, cut green peppers into thin strips. Thinly slice onions and mushrooms. In 12" skillet, in hot oil, cook green peppers, onions, mushrooms and 1/2 tsp salt until vegetables are tender, stirring occasionally. With slotted spoon, spoon 1/3 cup vegetable mixture into cup; set aside for garnish.; keep warm. Spoon remaining vegetable mixture into baking dish with macaroni. Preheat oven to 350 degrees. In dripping remaining in Dutch oven over high heat, cook ground beef and garlic until all pan juices evaporate and met is browned. Stir in tomatoes with their liquid, pepper, half of shredded cheese and 1 tsp salt. Spoon meat mixture in baking dish with macaroni and vegetables; toss gently to mix. Sprinkle with remaining cheese. Bake 20 minutes or until cheese is melted and mixture is hot. Garnish with reserved vegetables. Makes 8 servings.

Taco Ring

  • 1/2 pound of ground beef, cooked and drained

  • 1 pkg (1.25 oz) taco seasoning mix

  • 1 cup (4oz) shredded Cheddar Cheese

  • 2 tbl Water

  • 2 pkg (8oz) refrigerated crescent roll dough

  • 1 medium green pepper

  • 1/2 heat of lettuce, shredded

  • 1 medium tomato

  • 1 small onion, chopped

  • 1/2 cup whole black olives, sliced

  • 1 cup salsa

  • sour cream

Preheat oven to 375º. Combine cooked meat, taco seasoning, cheese and water in a bowl. Arrange crescent triangles in a circle on 13 inch pizza pan with bases overlapping in the center and points to the outside. There should be a 5-inch diameter circle in the center. Scoop meat mixture over crescent rolls. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered. Bake 20-25 minutes or until golden brown. Chop tomato, onion and olives.  Hollow out the green pepper and place in the middle of the taco ring; fill with salsa. Mound lettuce, onions tomatoes around the pepper. Garnish with sour cream. Cut with a pizza cutter. Makes 8 servings.

Bavarian Beef Dinner

  • 2 lbs boneless chuck roast, cut into 1-inch cubes

  • 2 tbl vegetable oil

  • 1½ cups beef broth

  • 2 mediums onions, sliced

  • 1 garlic clove, minced

  • 1 tsp each dill seed, caraway seed, paprika, salt

  • 1/4 tsp pepper

  • 1/4 cup cold water

  • 3 tbl all-purpose flour

  • 1 cup (8 oz) sour cream

  • Hot cooked rice

  • 1 can (14 oz) sauerkraut, warmed

In a Dutch oven, brown beef in oil. Add broth, onions, garlic and seasonings. Cover and simmer for 2½  hours or until beef is tender; reduce heat. Combine the water and flour until smooth; gradually stir into the beef mixture. Cook and stir for 2 minutes. Add sour cream and heat through (do not boil). Serve over rice with sauerkraut on the side. Makes 6-8 servings.

A.1. Stuffed Peppers

  • 1 lb ground beef

  • 1/4 cup chopped onion

  • 1 (12 oz) can corn

  • 1 ( oz) can tomato sauce

  • 1 cup cooked rice

  • 1/4 cup A1 sauce

  • 1/4 tsp black pepper

  • 6 large green peppers

Brown meat and onion in medium skillet. Pour off drippings. Stir in corn, tomato sauce, rice, steak sauce and pepper. Prepare peppers. Spoon in mixture. Bake at 350º for 30 to 35 minutes or until peppers are done. Makes 6 servings. 

Steak Diane

  • 1 tbl margarine, melted

  • 2 tbl Worcestershire sauce

  • 2 cans sliced mushrooms, drained

  • 1 cup chopped onion

  • 4 (4 oz) beef tenderloin steaks

  • 1/4 cup Dijon mustard, divided

  • 1/4 cup brandy

Combine margarine and Worcestershire sauce in a large nonstick skillet; place over medium heat until hot. Add mushrooms and onions, and sauté until tender. Place steaks between 2 sheets of heavy duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Spread 1 1/2 tsp mustard on each steak. Move mushroom mixture to one side of skillet; add steaks, mustard side down. Cook steaks 3 to 4 minutes over medium heat.  Stir mushroom mixture occasionally. Spread 1 1/2 on tope side of each steak ; turn and cook 3-4 minutes on second side of steak to desired degree of doneness. Lightly pierce steaks in several places with a fork. Pour brandy over steaks; cover, reduce heat, and simmer 1 minute. Remove steaks to heated platter; spoon mushroom mixture over steaks. Make 4 servings.

Beef Manicotti

  • 1 lb ground beef

  • 1 small onion, chopped

  • 3 slices bread, torn into small pieces

  • 1 1/2 cups shredded mozzarella cheese

  • 1 egg

  • 1/2 cup milk

  • 2 tbl chopped fresh parsley

  • 1/4 tsp pepper

  • 1 (8 oz) pkg manicotti shells

  • 1 can (15 oz) tomato sauce

  • 1 can (12 oz) tomato paste

  • 1 can (4 oz) mushrooms pieces, undrained

  • 1 small onion, chopped

  • 1 clove garlic, finely chopped

  • 4 cups water

  • 1 tbl Italian Seasoning

  • 1/2 tsp sugar

  • 1/2 tsp salt

  • 1/8 tsp pepper

  • 1/3 cup grated Parmesan cheese

Heat oven to 375 degrees. Cook ground beef and 1 chopped onion in 10 inch skillet., stirring frequently, until beef is brown; drain. Stir in bread, mozzarella cheese, egg, milk, parsley and 1/4 tsp pepper. Fill uncooked manicotti shells with beef mixture. Place shells in ungreased pan 13x9".

Heat remaining ingredients except Parmesan cheese to boiling in a 4 qt Dutch oven, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour sauce over shell. Cover and bake 1 1/2 to 1 3/4 hours or until shells are tender. Sprinkle with Parmesan cheese. Makes 6 servings.

Beef and Broccoli Stir-Fry

  • 1/2 lb boneless tender beef steak

  • 2 tbl cornstarch, divided

  • 4 tbl soy sauce, divided

  • 1 tsp sugar

  • 2 tsp minced fresh ginger root

  • 1 clove garlic, minced

  • 1 lb fresh broccoli, trimmed

  • 3 tbl peanut oil, divided

  • 1 onion, chunked and separated

  • 1 carrot, cut diagonally into 1/8 inch slices

Cut beef across grain into thin slices. combine 1 tbl each cornstarch and soy sauce with sugar, ginger and garlic; stir in beef. Let stand 15 minutes. Meanwhile, remove flowerets from broccoli; if large, cut in half lengthwise. Cut stalks crosswise into 1/3 inch slices. Combine remaining cornstarch and soy sauce with 1 cup water; set aside. Heat 1 tbl oil in wok or large skillet over high heat. Add meat and stir-fry 1 minute; remove. Heat remaining oil in same wok. Add broccoli, onion and carrot; stir-fry 4 minutes or until vegetables are tender-crisp. Stir in meat and soy sauce mixture; bring to boil. Cook and stir until sauce thickens. Serve immediately with hot cooked rice. Makes 4 servings.

Tender Pot-Roasted Beef

  • 1 (2 lb) bottom round or rump roast, trimmed

  •  Juice of 1 lemon

  • 1 oven booking bag

  • 2 onions, thinly sliced

  • 8 baby carrots

  • 2 medium potatoes, peeled and quartered

  • 4 stalks celery, sliced

  • 1 green bell pepper, chopped

  • 1 clove garlic, shopped

  • 1 tsp dry mustard

  • 1 tsp dried time

  • 2 cups tomato juice

Place beef in shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350 degrees. Prepare beef in oven cooking bag according to directions. Return to roasting pan. Arrange onions, carrots and potatoes around beef. Top with celery and bell pepper. Sprinkle beef with garlic, mustard and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender. Remove beef from oven cooking bag. Let stand, covered, for about 5 minutes, cut into slices. Arrange vegetable around beef on a serving platter. Serves 4.

Stuffed Zucchini

  • 2 medium zucchini

  • 1/2 pound ground beef

  • 1/4 cup chopped onion

  • 1 clove garlic, minced

  • 2/3 cup seasoned bread crumbs

  • 1/3 cup milk

  • 1/8 tsp dill weed

  • 1 cup spaghetti sauce

  • 1/2 cup shredded cheddar cheese

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4 inch shell. Chop pulp; set pulp and shells aside. In a skillet, brown meat, onion and garlic; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. Place in a greased 2-qt baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325 degrees for 30 minutes or until zucchini is tender. Makes 2 servings.

Lipton Onion-Mushroom Meatloaf

  • 1 envelope onion-mushroom soup mix

  • 1 1/2 pounds ground beef

  • 1 egg

  • 1/2 cup water

  • 1 cup soft bread crumbs

  • 1/4 cup ketchup

  • Preheat oven to 350 degrees. In medium bowl, combine all ingredients. In shallow baking pan, shape into loaf. Bake 45 minutes or until meat is well done. Makes about 6 servings.

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