Beef Cookbook Quick and Easy Beef Recipes PDF

Beef Cookbook
Quick and Easy Beef Recipes
By
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Table of Contents
Kiwi Sirloin Stir Fry 9
Charleston Chili 12
Durham Burgers 13
Fayetteville Hot Dogs 14
Wake Forest Chili 15
American Burgers 16
Smoked Beef Stew 17
Country Meat Loaf 18
Beef and Broccoli I 19
Pepper Steak 20
Spicy Beef Spring Rolls 21
Meaty Potato Surprise 24
Maggie’s Casserole 25
Chunky Corned Beef Soup 26
Bell Spanish Beef Soup 27
Crushed Idaho Soup 28

Classic Sirloin Red Wine Soup 29
Hungarian Paprika Goulash Soup 30
Bell Green Beef Soup 31
Tabasco Soup 32
Asian Anise Soup 33
Classic French Soup 36
Italian Macaroni Soup 37
Red Wine Fennel Soup 38
Tomato Spaghetti 39
Dry Parmesan Chuck Soup 40
Northern Cannellini Beef Soup 41
Golden Chuck Roast Soup 42
Stewed Cocktail Soup 43
Juicy Pearls Soup 44
Red Beef Leaves Soup 45
Messy Fusilli Lasagna Soup 48
Chili and Corny Oxtail Soup 49

Crazy Spring Soup 50
White Curry Soup 51
Mouthwatering Sloppy Beef Burgers 52
August’s Beef Kidney Bean Chili 53
Herbed Beef Chili 54
Italian Style Beef and Ricotta Lasagna 55
Mexican Style Beef Chili 57
Classic Beef Lasagna 60
Cheesy Italian Beef Meatballs 61
Sweet Crackers Meatloaf 62
Hot Beef and Lettuce Bites 63
Pennsylvanian Style Pizza 64
Sugary Apple Corned Beef 65
Northern Dublin Dinner 66
Garden Party Canapé 67
Sweet Apricot and Soy Sauce Corned Beef 68
How to Make Corned Beef Hash 69

Full American Dinner 72
Winter Dinner Chowder 73
Deli Corned Beef Sandwich on Rye 74
6-Ingredient Roasted Corned Beef 75
Puerto Vallarta x Houston Meatloaf 76
August’s Tex Mex Veggie Casserole 77
Chipotle Burgers 79
Mexican Mac n Cheese 80
Cajun Texas Sirloin Burgers 81
Enchilada Clásico 84
Mexican Potatoes 85
Wednesday’s Tex Mex Hash Browns 86
San Antonio Stroganoff 87
Game-Day Favorite Wontons 88
Ground Beef Chinese Wontons 89
Sesame Sirloin Noodles Stir Fry 90
New York Beef Stir Fry 91

Sweet Steak Stir Fry 92
Sirloin and Green Beans Stir Fry 93
Sesame Sirloin Flowers Stir Fry 96
Peanut Sirloin Stir Fry 97
Purple Orange Beef Stir Fry 98
Chili Tenderloin Stir Fry 99
Juicy Citrus Beef Stir Fry 100
Classic Peanut Steak Stir Fry 101

Kiwi Prep Time: 25 mins
Sirloin Stir Fry Total Time: 11 hrs 30 mins
Servings per Recipe: 2

Calories 512 kcal
Fat 28.3 g
Carbohydrates 20.8g
Protein 40.7 g
Cholesterol 121 mg
Sodium 1541 mg
Ingredients
1 lb beef sirloin 1 tsp kiwi pulp
3 tbsp soy sauce 1/2 onion, chopped
2 tbsp Korean cooking wine 4 spring onions, trimmed and chopped
1 tbsp white sugar 1 tsp sesame oil
1 tbsp crushed ginger 1 tbsp vegetable oil, or as needed
2 cloves garlic, crushed
1 1/2 tsp brown sugar
Directions
1. Place a large piece of plastic around the beef sirloin and place it in the freeze for 1 h 10
min. Thinly slice the sirloin.
2. Get a large mixing bowl: Mix in it the soy sauce, cooking wine, white sugar, ginger, garlic,
and brown sugar. Toss in it the beef slices.
3. Add the kiwi pulp, onion, and spring onions. Put on the lid and place the mix in the fridge
for 2 h 10 min.
4. Add the sesame oil and place the mix in the fridge for an overnight.
5. Place a large pan over medium heat. Add to it the beef mix and cook it for 6 min. Serve
your stir fry warm.
6. Enjoy.
Kiwi Sirloin Stir Fry 9

CHARLESTON
Chili
Prep Time: 15 mins
Total Time: 3 hrs 35 mins

Calories 389 kcal
Fat 18.1 g
Carbohydrates 34g
Protein 25.7 g
Cholesterol 57 mg
Sodium 1001 mg
Ingredients
2 1/2 lb. ground beef 2 (16 oz.) cans chili beans, drained
3 tbsp olive oil 1 (15 oz.) can kidney beans, drained
3 stalks celery, diced 1 tbsp ground cumin
2 large onions, diced 1/4 C. chili powder
2 cloves garlic, minced 2 tsp ground coriander
1 (29 oz.) can tomato sauce 2 tsp cayenne pepper
1 (28 oz.) can crushed tomatoes 1 dash Worcestershire sauce
1 (6 oz.) can mushrooms, drained
1 1/2 C. dark beer
Directions
1. Heat a large skillet on medium heat and cook the beef till browned completely.
2. Drain the excess grease from the skillet.
3. In a large pan, heat the oil on medium heat and sauté the celery, onions and garlic till the
onion becomes translucent.
4. Stir in the coked beef and remaining ingredients and bring to a gentle simmer.
5. Reduce the heat to low and simmer for about 3 hours.
12 Charleston Chili
Durham Prep Time: 10 mins
Burgers Total Time: 25 mins

Calories 400 kcal
Fat 15.6 g
Carbohydrates 37.7g
Protein 24.5 g
Cholesterol 66 mg
Sodium 481 mg
Ingredients
1 lb. ground beef ( lean) 1 C. thinly sliced cabbage
1/4 C. packed brown sugar 4 hamburger buns, split and toasted
1/4 C. beer, optional
1/4 C. yellow mustard
1/4 C. cider vinegar
Directions
1. For the barbecue sauce in a small bowl, mix together the brown sugar, beer, mustard and
vinegar and bring to a boil.
2. Reduce the heat and simmer for about 15-17 minutes, stirring occasionally.
3. Set your gas grill for medium heat and lightly, grease the grill grate.
4. Make 4 (1/2-inch thick) patties from the ground beef.
5. Arrange the patties onto the grill and cook, covered for about 7-9 minutes, flipping
occasionally.
6. In the last 2 minutes of the cooking, place the bun onto the grill, cut sides down and cook
till toasted slightly.
7. Spread about 1 tbsp of the sauce over bottom of each bun and top with 1 patty, followed
by the cabbage and remaining sauce.
8. Cover with the top bun and serve.
Durham Burgers 13
FAYETTEVILLE
Hot Dogs
Prep Time: 10 mins
Total Time: 40 mins

Calories 409.6
Fat 19.0g
Cholesterol 67.7mg
Sodium 1423.9mg
Carbohydrates 33.5g
Protein 25.8g
Ingredients
8 hot dogs 2 tsp Worcestershire sauce
8 hot dog buns 1 tsp cider vinegar
1 1/4 lbs extra lean ground beef 1 tsp salt
1 C. chopped onion 1/4 tsp black pepper
1 (6 oz.) cans tomato paste
1/2 C. ketchup
1 tbsp chili powder
Directions
1. In a 4 1/2-quart Dutch oven, add the beef and 2 C. of the water on high heat and bring to
a boil.
2. Add the onion and again bring to a boil.
3. Reduce the heat to medium and stir to break the beef.
4. Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt, and pepper
and stir till the tomato paste dissolves completely.
5. Reduce the heat to medium-low and simmer for about 15 minutes, stirring after every 5
minutes.
6. Meanwhile, set your gas grill to medium-high heat.
7. Cook the hot dogs on the grill for about 5 minutes.
8. Arrange each hot dog in a bun and top with the chili.
9. Serve immediately.
14 Fayetteville Hot Dogs

Wake Forest Prep Time: 15 mins
Chili Total Time: 6 hrs 15 mins

Calories 418.3
Fat 13.0g
Cholesterol 51.4mg
Sodium 964.6mg
Carbohydrates 49.4g
Protein 29.2g
Ingredients
1 lb ground beef 1 tbsp ground cayenne pepper
1 small onion, chopped 1 tsp oregano
2 garlic cloves, finely minced 1 tsp paprika
1 jalapeño pepper, chopped 1 tsp cumin
1 (28 oz.) cans crushed tomatoes 1/2 tsp dry mustard
2 (15 oz.) cans red kidney beans 1/4 tsp white pepper
1 (6 oz.) cans tomato paste 1/2 tsp black pepper
1 C. water 1 bay leaf
1 tsp salt
1 tbsp chili powder
Directions
1. Heat a skillet and cook the beef, onions, garlic and jalapeño pepper till browned
completely.
3. Transfer the beef mixture into a crock pot.
4. Add the remaining ingredients and stir to combine.
5. Set the crock pot on Low and cook, covered for about 6 hours.
Wake Forest Chili 15

AMERICAN
Burgers
Prep Time: 25 mins
Total Time: 35 mins

Calories 537 kcal
Fat 29.7 g
Carbohydrates 26.6g
Protein 38.7 g
Cholesterol 121 mg
Sodium 1035 mg
Ingredients
2 lb. ground beef sirloin 1 chipotle chile in adobo sauce, chopped
1/2 onion, grated salt and pepper to taste
1 tbsp grill seasoning 6 (1 oz.) slices sharp Cheddar cheese
1 tbsp liquid smoke flavoring 6 hamburger buns
2 tbsp Worcestershire sauce
2 tbsp minced garlic
1 tbsp adobo sauce from canned
chipotle peppers
Directions
1. Set your grill for medium-high heat and lightly, grease the grill grate.
2. In a large bowl, add the ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire
sauce, garlic, adobo sauce, chipotle pepper, salt and pepper and mix till well combined.
3. Make 6 equal sized patties from the mixture.
4. Cook the patties on the grill till done completely.
5. In the last 1 minute of cooking, place 1 Cheddar cheese slice over each patty.
6. Arrange 1 patty over each bun and serve.
16 American Burgers
Smoked Prep Time: 10 mins
Beef Stew Total Time: 55 mins

Calories 664 kcal
Fat 39 g
Carbohydrates 41.5g
Protein 39.4 g
Cholesterol 264 mg
Sodium 1237 mg
Ingredients
3 quarts water 4 ears corn, husk and silk removed
1 lemon, halved 1 1/2 lb. unpeeled, large fresh shrimp
1 medium onion, halved 1 lb. smoked beef sausage, cut into chunks
2 cloves garlic, crushed 1/2 C. butter, melted
1 pinch coarse salt 1 dash hot pepper sauce
1 (3 oz.) package dry crab boil seasoning
mix
1 1/2 lb. red potatoes, scrubbed
Directions
1. In a large pan of the boiling water, squeeze the juice from the lemon halves.
2. Add the lemon halves, onion, garlic, salt and seasoning mix and stir to combine.
3. Reduce the heat to medium-low and simmer, covered for about 10 minutes.
4. Stir in the potatoes and sausage and bring to a boil.
5. Simmer, covered for about 20 minutes.
6. Break the ears of the corn in half and stir into the pan.
7. Cook, covered for about 10 minutes.
8. Remove from the heat and stir in the shrimp.
9. Keep aside, covered for about 5 minutes.
10. Drain the liquid from the pan.
11. In a small bowl, mix together the melted butter and hot sauce.
12. Serve the butter mixture alongside the stew.
Smoked Beef Stew 17

COUNTRY
Meat Loaf
Prep Time: 20 mins
Total Time: 1 hr 20 mins

Calories 388 kcal
Carbohydrates 22.2 g
Cholesterol 163 mg
Fat 20 g
Protein 28.9 g
Sodium 935 mg
Ingredients
2 eggs, beaten 1/2 C. ketchup
3/4 C. milk 2 tbsps brown sugar
1/2 C. dry bread crumbs 1 tsp dry mustard powder
1/4 C. chopped onion
1 tsp salt
1 tsp ground black pepper
1/2 tsp crumbled dried sage
1 1/2 lbs ground beef
Directions
1. Set your oven to 350 degrees before doing anything else.
2. Get a bowl, mix evenly: sage, black pepper, whisked eggs, ground beef, salt, milk, onion,
and crumbled bread.
3. Get a 2nd bowl, combine: dry mustard powder, brown sugar, and ketchup.
4. Enter meat into your loaf pan.
5. Bake for 50 mins. Check that a temperature read out is 160 degrees internally.
6. Remove the loaf from the oven and coat it with the wet mixture in your second bowl.
7. Put meat loaf back in the oven and cook for another 10 mins.
8. Let cool.
9. Enjoy.
18 Country Meat Loaf

Beef Prep Time: 10 mins
and Broccoli I Total Time: 1 hr 10 mins

Calories 665 kcal
Cholesterol 39 mg
Fat 13.8 g
Protein 30.5 g
Sodium 1594 mg
Ingredients
2 cups brown rice 2 carrots, thinly sliced
4 cups water 1 (6 ounce) package frozen pea pods, thawed
2 tbsps cornstarch 2 tbsps chopped onion
2 tsps white sugar 1 (8 ounce) can sliced water chestnuts,
6 tbsps soy sauce undrained
1/4 cup white wine 1 cup Chinese cabbage
1 tbsp minced fresh ginger 2 large heads bok choy, chopped
1 pound boneless beef round steak, cut 1 tbsp vegetable oil
into thin strips
1 tbsp vegetable oil
3 cups broccoli florets
Directions
1. Get your rice boiling in water, set the heat to low, cover the pan, and let the rice cook for
40 mins until done.
2. Get a bowl, combine the following ingredients: soy sauce, cornstarch, wine, and sugar.
3. Mix everything evenly then add the ginger and beef to the marinade.
4. Get a wok and heat 1 tsp oil.
5. Begin to stir fry for 1 min: onions, broccoli, pea pods, and carrots.
6. Mix in: bok choy, Chinese cabbage, and the water chestnuts.
7. Place a lid on the pan and let everything fry for 4 mins.
8. Now remove everything from the pan and add in 1 tsp oil.
9. Begin to fry the beef for 4 mins. Then add the veggies back into the mix and continue
frying everything for 3 more mins.
10. Enjoy with cooked brown rice.
Beef and Broccoli I 19

PEPPER
Steak
Prep Time: 15 mins
Total Time: 30 mins

Calories 312 kcal
Fat 15.4 g
Carbohydrates 17g
Protein 26.1 g
Cholesterol 69 mg
Sodium 972 mg
Ingredients
1 lb beef top sirloin steak 1 red onion, cut into 1-inch squares
1/4 C. soy sauce 1 green bell pepper, cut into 1-inch
2 tbsps white sugar squares
2 tbsps cornstarch 2 tomatoes, cut into wedges
1/2 tsp ground ginger
3 tbsps vegetable oil, divided
Directions
1. Cut your steak into strips.
2. Get a bowl, combine: ginger, soy sauce, cornstarch, and sugar.
3. Combine the mix until the sugar dissolves. Then add in your steak and coat the pieces.
4. Now get 1 tbsp of veggie oil hot in a wok and add in one third of the steak to the pot.
5. Stir fry everything for 5 mins then place the steak into a bowl.
6. Continue frying your steak in thirds and placing the meat in the same bowl
7. Once the steak is cooked add everything back into the pot and also add in your onions.
8. Stir fry the mix for 4 mins then add the green pepper.
9. Continue cooking everything for 3 more mins then add in the tomatoes and get them hot.
10. Enjoy.
20 Pepper Steak
Spicy Prep Time: 5 mins
Beef Spring Rolls Total Time: 15 mins

Calories 177.9
Cholesterol 16.5mg
Sodium 401.6mg
Carbohydrates 15.9g
Protein 7.7g
Ingredients
2 tbsps olive oil 1 head green cabbage, cored and shredded
1 medium onion, chopped 2 medium carrots, peeled and grated
1 lb lean ground beef 3 scallions, slice thinly
1 tbsp fresh ginger, minced 1 tbsp fresh lime juice
3 garlic cloves, minced 1 (14-oz.) package spring roll wrappers
1 tsp chili paste 1/2 C. oil
1/4 C. soy sauce
Salt and freshly ground black pepper, to
taste
Directions
1. In a large skillet, heat olive oil and sauté onion till tender.
2. Add beef and cook for about 1-2 minutes.
3. Add ginger, garlic, chili paste, soy sauce, salt and black pepper and cook for about 10-15
minutes.
4. Add cabbage and cook for about 5-10 minutes.
5. Stir in the carrots and stir fry till all the liquid is absorbed.
6. Stir in the scallion and lemon juice and stir fry for about 1 minute and Remove
everything from the heat to cool.
7. Place the wrappers onto a smooth surface.
8. Divide the beef mixture in the center of each wrapper evenly.
9. Roll the wrappers around the filling and with your wet fingers brush the edges and press
to seal completely.
10. In a large cast-iron skillet, heat the oil.
11. Carefully, add the rolls to the skillet in batches.
12. Fry the rolls till golden brown and transfer onto paper towel lined plates to drain.
Spicy Beef Spring Rolls 21
MEATY
Potato Surprise
Prep Time: 1 hr

Calories 791
Fat 38.9 g
Cholesterol 192.5 mg
Sodium 284.6 mg
Protein 55.1 g
Ingredients
4 medium russet potatoes (peeled, 1⁄4 C. grated parmesan cheese (optional)
sliced and cooked) salt and pepper (I use seasoned salt)
2 lbs lean ground beef 2 -4 tbsps cooking sherry (or use red
4 tbsps butter, divided wine)
1 large onion, chopped 1⁄4 C. chopped fresh parsley
1 tbsp garlic (or to taste) 1⁄4 C. milk (I use whipping cream or
1 red bell pepper, seeded and chopped buttermilk)
1 green bell pepper, seeded and 1⁄2 C. Swiss cheese, shredded
chopped
Directions
1. Before you do anything, heat the oven to 350 degrees F. Grease a 2-1/2 quart casserole
dish.
2. In a heavy frying pan, the beef in 2 tbsp. butter until evenly browned. Stir in onion, both
types of bell peppers, and garlic. Sauté until soft and then drain the excess fat.
3. Add salt, black pepper, sherry, parsley, and parmesan cheese. Sauté for no more than 7
minutes.
4. Pour the mixture into the baking dish.
5. Add the rest of the butter and milk to the cooked potatoes, and beat them until smooth.
Add salt and black pepper if you want.
6. Spread the potatoes over the meat, covering all corners. Use a spoon to push the potato
mixture tightly around the corners and side.
7. Cover the top with cheddar cheese (or parmesan cheese). Place the dish uncovered into the
oven and book for 27-32 minutes, or until the potatoes and cheese turns light brown.
8. Enjoy.
24 Meaty Potato Surprise

Maggie’s Prep Time: 15 mins
Casserole Total Time: 45 mins

Calories 379.4
Fat 16.5 g
Cholesterol 59 mg
Sodium 641.3 mg
Protein 20.1 g
Ingredients
1 lb ground beef 2 C. shredded cheddar cheese, DIVIDED
1 C. chopped onion 3⁄4-1 tsp salt
1⁄2 C. chopped green pepper (optional) 3⁄4 tsp pepper
3 C. uncooked elbow macaroni (or similar 1 tsp thyme
shaped pasta) 1 tsp parsley
28 oz. crushed tomatoes 1⁄2 tsp garlic powder
14 3⁄4 oz. cream-style corn
1⁄2 C. half-and-half or 1⁄2 C. evaporated
milk
Directions
1. In a frying pan, the beef, onion, and green pepper. Once the meat is well browned, drain
the excess grease.
2. Follow the package Directions to the macaroni. Drain once al dente.
3. Get a bowl and mix both the macaroni and beef mixture. Stir in the creamed corn,
crushed tomatoes, spice, half and half, and 1 C. of the cheese. Mix the contents of the bowl
well.
4. Lightly grease a 9x13 inch glass casserole dish. Pour the mixture into the dish and evenly
layer the remaining cheese on top.
5. Place the casserole into an oven heated to 350 degrees F for 27-32 minutes.
6. Enjoy.
Maggie’s Casserole 25
CHUNKY
Corned Beef Soup
Prep Time: 15 mins

Calories 142.4
Fat 1.2 g
Cholesterol 0.2 mg
Sodium 737.6 mg
Protein 4.7 g
Ingredients
2 lbs stew beef chunks 15 oz. corn
15 oz. crushed tomatoes 2 C. fresh green beans, snapped and cut
1 lb baby carrots into 1 inch pieces (frozen is ok)
2 stalks celery, with tops Sliced 10 oz. tomato soup
2 onions, Diced 10 oz. water (soup can)
4 red potatoes, Diced 1 bay leaf
3 C. water 1 tbsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
4 beef bouillon cubes
Directions
1. Stir all the ingredients in a slow cooker. Put on the lid and the soup for 7 h 30 min on
low.
2. Adjust the seasoning of the soup then serve it warm.
3. Enjoy.
26 Chunky Corned Beef Soup

Bell Prep Time: 25 mins
Spanish Beef Soup Total Time: 1 hr 40 mins

Calories 973.9
Fat 3.2 g
Cholesterol 0 mg
Sodium 91.1 mg
Protein 22.4 g
Ingredients
5 lbs stew beef bones 3 zucchini, cut into 2-inch chunks
Salt, to taste 2 onions cut into 6 wedges
Garlic powder, to taste 1⁄2 head cabbage, cut into quarters
4 ears corn, husked an cut in half 1 green bell pepper, sliced
6 celery ribs, cut into 1/2-inch pieces 6 C. rice, Spanish rice, cooked and hot
3 carrots, peeled and cut into 1-inch 1 lemon, cut into 6 wedges
pieces
4 potatoes, peeled and cut into 2-inch
chunks
3 tomatoes cut into wedges
Directions
1. Place a large soup pot over medium heat. Place the beef bones it and cover 6 inches of
the pot with water.
2. Them until they start boiling. Lower the heat and simmer them for 50 min.
3. Add the salt, garlic powder. Then add corn, celery and carrots. Bring them to a rolling boil
for 17 min.
4. Stir in the potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Bring them to a
rolling boil for 17 min.
5. Serve your soup hot with the Spanish rice and lemon wedges.
6. Enjoy.
Bell Spanish Beef Soup 27

CRUSHED
Idaho Soup
Prep Time: 10 mins
Total Time: 35 mins

Calories 335.9
Fat 10.4 g
Cholesterol 61.4 mg
Sodium 378.9 mg
Protein 24.9 g
Ingredients
1 1⁄4 lbs lean ground beef 1⁄2 tsp dried thyme leaves
1 (28 oz.) can crushed tomatoes 1⁄2 tsp dried rosemary
2 1⁄2 C. water 1⁄2 tsp dried marjoram
1⁄2 C. barley 1⁄4 tsp salt
3 large carrots (about 8 oz.. total) Fresh ground black pepper
2 stalks celery
1 large Idaho potato (about 10 oz.)
1 medium onion (about 6 oz.)
1 clove garlic
1⁄2 tsp dried basil
Directions
1. Get a pressure cooker: press the sauté button on it and heat it. Add the beef and it for 10
min. discard the fat.
2. Stir in the tomatoes, water and barley. Put on the lid and bring the pot to pressure. The
soup for 10 min on high pressure
3. Dice the onion and potato. Mince the garlic. Cut the carrots into thick sticks.
4. Use the natural method to release the pressure. Add the rest of the ingredients. Put on the
lid and bring the pot to pressure. The soup for 10 min on high pressure
5. Use the natural method to release the pressure.
7. Enjoy.
28 Crushed Idaho Soup

Classic Prep Time: 30 mins
Sirloin Red Wine Total Time: 2 hrs 30 mins
Soup Servings per Recipe: 6

Calories 406.6
Fat 7.3 g
Cholesterol 26.1 mg
Sodium 1232.5 mg
Protein 17.8 g
Ingredients
1⁄2 lb ground sirloin or 1⁄2 lb sliced roast 2 1⁄2 C. yellow onions, coarsely chopped
beef, leftover 8 potatoes, peeled and cubed
6 C. beef broth 1 C. celery, diced
1⁄2 C. fresh parsley, chopped 1⁄2 C. corn
7 whole garlic cloves 1⁄4 tsp garlic powder
2 C. carrots, peeled and in chunks Basil
2 C. stewed tomatoes Oregano, to taste
1⁄2 C. green beans, sliced
1⁄2 C. red wine (optional)
1 tsp salt
Directions
1. Season the sirloin with 1/4 tsp of garlic powder, some salt and pepper.
2. Place a large soup pot over medium heat. Add the beef and it for 6 min. Stir in the rest of
ingredients.
3. Put on the lid and the soup for 1 h 35 min. Adjust the seasoning of the soup then serve it
warm.
4. Enjoy.
Classic Sirloin Red Wine Soup 29

HUNGARIAN
Paprika Goulash
Prep Time: 30 mins

Calories 387.4
Fat 14.4 g
Cholesterol 66.2 mg
Sodium 642.4 mg
Protein 25.7 g
Ingredients
1 tbsp vegetable oil 1 tsp caraway seed
1 lb boneless bottom round steak cut in 4 -5 small potatoes, cut in 1/2-inch
1-inch cubes rounds
1⁄4 tsp salt (to taste) 2 1⁄2 C. beef broth (extra strength)
1⁄4 tsp black pepper 1 C. water
1 large onion, chopped 1 C. tomato puree
1 red bell pepper, chopped Sour cream (for garnish)
1⁄4 C. all-purpose flour
2 garlic cloves, minced
3 tbsp sweet Hungarian paprika
Directions
1. Place a large skillet over medium heat. Add the oil and heat it. In it the beef in batches for
4 min per batch Drain the beef dices and place them aside. Season them with some salt
and pepper.
2. Add a splash of oil to the skillet and heat it. Stir in the bell pepper with onion and them
for 6 min. Stir in the flour, garlic, paprika, and caraway. Them for 1 min
3. Lay the potato slices in the bottom of a greased slow cooker. Top it with the veggies and
beef followed by the broth, water and tomato puree.
4. Put on the lid. The soup for 7 h on low Adjust the seasoning of the soup then serve it
warm.
5. Enjoy.
30 Hungarian Paprika Goulash Soup

Bell Green Prep Time: 20 mins
Beef Soup Total Time: 5 hrs 20 mins

Calories 186.7
Fat 4.6 g
Cholesterol 17.5 mg
Sodium 1012.7 mg
Protein 9g
Ingredients
1⁄3 lb ground beef 1 tsp thyme
1⁄2 C. onion, chopped 2 tsp parsley
1⁄4 C. celery, chopped 1⁄2 tbsp sugar
1⁄4 C. green pepper, chopped 1 tbsp Worcestershire sauce
2 garlic cloves, pressed 4 beef bouillon cubes
2 carrots, sliced 2 chicken bouillon cubes
2 medium potatoes, cubed 3 C. water
1 zucchini, sliced & quartered
1 C. green beans, pieces
1 (28 oz.) can crushed tomatoes
2 bay leaves
1 tsp basil
1 tsp oregano
Directions
1. Place a large crockpot over medium heat. Add the beef with onion, celery, green pepper,
and garlic. Them for 8 min
2. Pour the water in a large saucepan and it until it starts boiling. Add the beef & chicken
bouillon then stir them well. Transfer the mix to the soup pot.
3. Put on the lid and the soup for 2 h 30 min on high or 5 h on low.
5. Enjoy.
Bell Green Beef Soup 31

TABASCO
Soup
Prep Time: 30 mins

Calories 339.6
Fat 16.2 g
Cholesterol 59.8 mg
Sodium 648.2 mg
Protein 22.5 g
Ingredients
1 lb beef stew meat 1 tsp garlic salt
3 onions, chopped 1 tsp dried basil
6 carrots, diced 1⁄4 tsp pepper
1 lb button mushroom, sliced 2 dashes Tabasco sauce
8 C. beef broth (use low
If you prefer)
1 C. barley
Directions
1. Trim the beef stew meat from the fat.
2. Heat a splash of olive oil in a large soup pot. Add the beef and it for 4 min.
3. Add the rest of the ingredients and stir them. The soup until it starts boiling. Lower the heat
and the soup for 2 h 10 min. Adjust the seasoning of the soup then serve it warm.
4. Enjoy.
32 Tabasco Soup
Asian Prep Time: 25 mins
Anise Soup Total Time: 2 hrs 40 mins

Calories 410.5
Fat 25.1 g
Cholesterol 106.6 mg
Sodium 2910.8 mg
Protein 33.7 g
Ingredients Directions
1⁄2 C. gingerroot, thinly sliced 1. Place 2 layers of cheesecloth on a working
1 C. shallot, thinly sliced space. Place in the middle of it ginger, anise,
1 tsp anise seed or 3 star anise, whole shallots and cinnamon. Wrap the cloth
1 cinnamon stick around them and tie them with a cotton
1 1⁄2 lbs beef chuck, boned, rinsed and fat string.
trimmed 2. Place a large soup pot over high heat. Add
2 1⁄4 quarts beef broth the beef chuck, broth, 2 1/2 qts water, nouc
1⁄4 C. fish sauce (Nouc Mam) mam sauce, sugar and spice bundle. Drain
1 tbsp sugar the meat and freeze it.
1⁄8 tsp salt 3. Put on the lid and them until they start
2 tbsp Southeast Asian fish sauce boiling. Turn off the heat and place the
2 C. bean sprouts, rinsed (optional) soup aside to lose heat. Place the soup in
1⁄4 C. jalapeno chile, thinly sliced the fridge and let it set for an overnight.
(optional)
4. Cut the frozen meat into thin slices.
1⁄2 C. Thai basil, rinsed (optional)
Remove the fat the rose on top of the soup
1⁄2 C. fresh cilantro, rinsed (optional)
in the pot.
3 limes, rinsed and cut into wedges
(optional) 5. Stir in 1/8 tsp salt and 2 tbsp Nouc Mam
8 oz. sirloin steaks, fat trimmed, very sauce then it on medium heat until it starts
thinly sliced boiling. Lower the heat and add the beef
6 C. cooked rice vermicelli slices. It for 1 min then drains it and places
1⁄2 C. yellow onion, thinly sliced it aside.
3⁄4 C. green onion, thinly sliced (including 6. Divide the rice between 6 serving bowl
tops) then top them with the beef slices, sirloin,
Hoisin sauce (optional) yellow onion and green onions. Pour the
fish sauce (optional) hot soup on top then serve them right
away. Enjoy.
Asian Anise Soup 33

CLASSIC
French Soup
Prep Time: 10 mins

Calories 196.9
Fat 11.9 g
Cholesterol 41 mg
Sodium 675.4 mg
Protein 10.4 g
Ingredients
4 C. thinly sliced onions 1⁄2 tsp garlic powder
3 tbsp butter or 3 tbsp s margarine 4 C. beef broth or 4 C. beef bouillon
1 tbsp soy sauce Parmesan cheese
1⁄2 lb ground beef
2 tbsp s flour
1 tsp celery salt
1⁄2 tsp pepper
Directions
1. Place a soup pot over heat. Add the butter and melt it. Stir in the onion and it for 32 while
stirring it often.
2. Stir in the beef with soy sauce. Put on the lid and those for 16 min. add the rest of the
ingredients and them until they start boiling.
3. Lower the heat and the soup for 6 min. adjust the seasoning of the soup then serve it
warm.
4. Enjoy.
36 Classic French Soup

Italian Prep Time: 10 mins
Macaroni Soup Total Time: 40 mins

Calories 520.9
Fat 15.5 g
Cholesterol 57.8 mg
Sodium 1349.3 mg
Protein 29.4 g
Ingredients
3⁄4 lb ground beef, cooked 1⁄2 tsp Italian seasoning
2 (14 oz.) cans beef broth 4 C. cooked salad macaroni
2 (10 oz.) cans condensed tomato soup
1 (14 oz.) can diced tomatoes
Directions
1. Stir the beef with broth, tomato soup, diced tomato and Italian seasoning in a large soup
pot. Lower the heat and the soup for 32 min.
2. Stir in the macaroni. Adjust the seasoning of the soup then serve it warm.
3. Enjoy.
Italian Macaroni Soup 37

RED WINE
Fennel Soup
Prep Time: 30 mins

Calories 410.9
Fat 12.8 g
Cholesterol 51.6 mg
Sodium 1188.4 mg
Protein 27.2 g
Ingredients
1 lb ground beef (drain off fat) 1 (28 oz.) can tomatoes, chopped and
1⁄2 head cabbage (chopped) liquid added to soup
1 small sweet onion (sliced) 1 tbsp dark brown sugar
4 -6 carrots (sliced) 2 tbsp Worcestershire sauce
2 stalks celery (sliced) 2 pinch caraway seeds
2 C. beef stock 2 pinch fennel seeds
1⁄2 C. red wine 1⁄4 tsp black pepper
3 beef bouillon cubes 3⁄4 tsp garlic salt
3 C. water 1⁄4 tsp garlic powder
1 (16 oz.) can red kidney beans,
undrained
2 (6 oz.) cans tomato paste
Directions
1. Place a large soup pot over medium heat. Heat 2 tbsp s of olive oil in it Add the onion,
cabbage, carrots and celery. Them for 5 min
2. Place a large skillet over medium heat. Add the beef and it for 8 min. Drain it and stir into
the pot with the veggies. Stir in the rest of the ingredients.
3. Cook the soup over medium to high heat until it starts boiling. Lower the heat and the
soup for 3 h 30 min on. Adjust the seasoning of the soup then serve it warm.
4. Enjoy.
38 Red Wine Fennel Soup

Tomato Prep Time: 15 mins
Spaghetti Total Time: 2 hrs 15 mins

Calories 557 kcal
Fat 20.3 g
Carbohydrates 65.7g
Protein 28.2 g
Cholesterol 68 mg
Sodium 1002 mg
Ingredients
12 oz. spaghetti noodle 2 tbsp dried minced onion, optional
1 lb. lean ground beef 2 1/2 C. chopped tomatoes
1 tsp salt 1 1/3 (6 oz.) cans tomato paste
3/4 tsp white sugar 1 (4.5 oz.) can sliced mushrooms, optional
1 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp garlic powder
Directions
1. Heat a skillet and cook the beef on medium heat till browned completely and drain off
the excess fat.
2. In a large pan, add the beef and the remaining ingredients except pasta and simmer,
stirring occasionally for about 2 hours.
3. Cook the spaghetti according to the package's directions and drain well.
4. Pour the sauce over the spaghetti and serve.
Tomato Spaghetti 39
DRY PARMESAN
Chuck Soup
Prep Time: 15 mins

Calories 343 kcal
Fat 9.3 g
Carbohydrates 38.4g
Protein 124.6 g
Cholesterol 36 mg
Sodium 1351 mg
Ingredients
2 tbsp olive oil 2 (32 oz.) cartons chicken broth
1 lb beef chuck, cut into 1-inch cubes 1 (28 oz.) can diced tomatoes
Salt and pepper to taste 2 C. dry lentils
2 large stalks celery, chopped 1/4 C. chopped fresh parsley
2 large carrots, chopped 1/2 C. grated Parmesan cheese, or to
1 large onion, chopped taste
6 cloves garlic, chopped
1 1/2 tsp dried cilantro
1 tsp dried oregano
Directions
1. Season the beef with some salt and pepper.
2. Place a stock pot on medium heat. Heat the oil in it and in it the beef for 10 min.
3. Drain the beef and place it aside. Add the celery, carrot, onion, garlic, cilantro, and oregano
to the pot with the remaining oil in the pot.
4. Them for 9 min. Stir in the broth, tomatoes, and beef then them on high heat until they
start boiling.
5. Put on the lid and lower the heat. The soup for 1 h Stir the lentils and the soup for 42 min.
6. Stir in the parsley with parmesan cheese.
8. Enjoy.
40 Dry Parmesan Chuck Soup

Northern Cannellini Prep Time: 15 mins
Beef Soup Total Time: 1 hr 40 mins

Calories 341 kcal
Fat 11.6 g
Carbohydrates 34.8g
Protein 124.1 g
Cholesterol 47 mg
Sodium 585 mg
Ingredients Directions
2 tbsp olive oil 1. Place a large stew pot on medium heat and
2 large yellow onions, diced heat the oil in it. Add the carrot with celery
6 stalks celery, cut into 1/2-inch pieces and onion then them for 7 min.
4 carrots, sliced 1/8-inch thick 2. Add the garlic and them for 2 min.
3 cloves garlic, chopped 3. Heat a large skillet on medium heat. Brown
2 1/2 lbs lean ground beef in it the beef in batches for 8 min per
46 oz. low- batch.
Vegetable juice (such as V8(R))
4. Drain the browned beef and transfer it to
46 oz. reduced-
the pot. Them for 3 min
Beef broth
1 (28 oz.) can diced tomatoes 5. Add the vegetable juice, beef broth,
1 tbsp Italian seasoning tomatoes, Italian seasoning, beef bouillon,
2 cubes beef bouillon thyme, cayenne pepper, salt, and black
1 tsp ground thyme pepper.
1/4 tsp cayenne pepper 6. Them until they start boiling. Lower the
Salt and pepper to taste heat and put on the lid. The soup for 1 h 5
1 (15.25 oz.) can yellow corn, drained min
1 (15.25 oz.) can red kidney beans, drained 7. Fold in the corn, kidney beans, cannellini
and rinsed beans, great Northern beans, green beans,
1 (15 oz.) can cannellini beans, drained peas, lima beans, and okra.
and rinsed 8. The soup until it starts boiling again. Keep it
1 (15 oz.) can great Northern beans, on a rolling boil for 12 min.
drained and rinsed 9. Adjust the seasoning of the soup then
1 (14.5 oz.) can cut green beans, drained serve it warm.
8 oz. frozen peas 10. Enjoy.
8 oz. frozen lima beans
8 oz. frozen sliced okra
Northern Cannellini Beef Soup 41

GOLDEN
Chuck Roast Soup
Prep Time: 20 mins

Calories 168 kcal
Fat 6.5 g
Carbohydrates 18.7g
Protein 9.7 g
Cholesterol 17 mg
Sodium 383 mg
Ingredients
1/2 lb boneless beef chuck roast, cut Beef Broth
into 1/2-inch pieces 2 tbsp tomato paste
1 tbsp olive oil 1 tsp chopped fresh thyme leaves
2 C. cubed unpeeled Yukon Gold 1 C. green beans, trimmed and cut into
potatoes 1/2-inch pieces
2 medium carrots, peeled, cut in half 1 C. frozen peas
lengthwise and sliced
1 tbsp all-purpose flour
1 (32 oz.) carton Swanson(R) Lower
Directions
1. Season the roast with some salt and pepper.
2. Place a large saucepan on medium heat and heat the oil in it. Brown in it the beef for 8
min.
3. Stir in the carrot with potato and them for 6 min. add the flour and mix them while
cooking for 1 min.
4. Add the broth, tomato paste and thyme then bring them to a boil. Lower the heat and put
on the lid then simmer the soup for 22 min. Stir in the rest of the ingredients and simmer
the soup for another 22 min.
6. Enjoy.
42 Golden Chuck Roast Soup

Stewed Prep Time: 20 mins
Cocktail Soup Total Time: 8 hrs 20 mins

Calories 306 kcal
Fat 19 g
Carbohydrates 9.4g
Protein 23.4 g
Cholesterol 66 mg
Sodium 1124 mg
Ingredients
2 tbsp olive oil 1 (15 oz.) can mixed vegetables
1 lb lean beef stew meat 1 (11.5 fl oz.) can spicy vegetable juice cocktail
1 tbsp seasoning salt, or to taste
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
2 1/2 C. beef broth
Directions
1. Season the beef with some salt and pepper.
2. Place a large skillet on medium heat. Brown in it the beef with bell pepper and onion for
8 min. Spoon the mix to a slow cooker and add to it the broth.
3. Put on the lid and the soup for 7 min on low. Add the rest of the ingredients and put on
the lid. The soup for 40 min on low
5. Enjoy.
Stewed Cocktail Soup 43

JUICY
Pearls Soup
Prep Time: 15 mins

Calories 245 kcal
Fat 13 g
Carbohydrates 16.5g
Protein 14.8 g
Cholesterol 43 mg
Sodium 848 mg
Ingredients
1 tsp olive oil 1 C. frozen mixed vegetables
1 tsp minced garlic 1/2 C. pearl barley
1 onion, diced 1 tsp dried basil
2 (26 oz.) containers beef broth 1 tsp dried parsley
1 lb lean ground beef Ground black pepper
1 (14.5 oz.) can diced tomatoes
1 (12 fluid oz.) can tomato juice
Directions
1. Place a stew pot over medium heat. Add the oil and heat it. Sauté in it the onion with
garlic for 6 min. Add beef with broth and them for 12 min.
2. Fold in the rest of the ingredients. Lower the heat and put on the lid then the soup for 45
min.
4. Enjoy.
44 Juicy Pearls Soup

Red Beef Prep Time: 20 mins
Leaves Soup Total Time: 8 hrs 20 mins

Calories 211 kcal
Fat 8.7 g
Carbohydrates 20.3g
Protein 14.1 g
Cholesterol 28 mg
Sodium 1154 mg
Ingredients
2 tbsp vegetable oil 4 beef bouillon cubes
1 lb ground beef 1 1/2 tsp ground cumin
1/2 large onion, chopped 1 tsp salt
5 C. chopped cabbage 1 tsp pepper
2 (16 oz.) cans red kidney beans, drained
2 C. water
24 oz. tomato sauce
Directions
1. Place a stew pot over medium heat and heat the oil in it. Brown in it the onion with beef
for 8 min. Discard the fat.
2. Spoon the mix into a slow cooker with the rest of the ingredients. Put on the lid and soup
for 7 h on low.
4. Enjoy.
Red Beef Leaves Soup 45

MESSY FUSILLI
Lasagna Soup
Prep Time: 5 mins
Total Time: 27 mins

Calories 285 kcal
Fat 15.3 g
Carbohydrates 9.3g
Protein 25 g
Cholesterol 73 mg
Sodium 949 mg
Ingredients
1 lb ground beef 1/4 C. grated Parmesan cheese
1/2 tsp onion powder
2 (14 oz.) cans beef stock
1 (14.5 oz.) can diced tomatoes
1/2 tsp Italian seasoning
1/2 C. fusilli pasta, or more to taste
Directions
1. Place a soup pot over medium heat and brown in it the beef with garlic powder and onion
powder for 6 min. discard the fat.
2. Stir in the beef stock, diced tomatoes, and Italian seasoning. Them until they start boiling.
Add the pasta and the soup for 13 min while stirring often. Add the cheese and stir them.
4. Enjoy.
48 Messy Fusilli Lasagna Soup

Chili Prep Time: 30 mins
and Corny Oxtail Total Time: 4 hrs

Calories 16.1 g
Fat 56.1g
Protein 92 mg
Cholesterol 372 mg
Sodium 1154 mg
Ingredients
2 tbsp olive oil 3 carrots, coarsely chopped
2 lbs beef oxtail, cut into pieces 2 russet potatoes cut into bite-sized pieces
1 lb cubed beef stew meat (optional) 1/3 C. lentils, picked over and rinsed
1 cube beef bouillon 1/3 C. long grain rice
1 onion, chopped 1 C. frozen mixed vegetables (optional)
2 stalks celery, chopped 1 head cabbage, cored and cut into 8 wedges
1/2 tsp chili powder 8 corn tortillas (optional)
3/4 tsp ground cumin
Salt and pepper to taste
4 ears corn on the cob, broken in half
Directions
1. Place a large stock pot on medium heat. Add the oil and heat it. Sauté in it the beef with
oxtail for 3 min on each side pour the water over the meat until it is covered.
2. The soup until it starts boiling. Lower the heat and simmer the soup for 33 min. remove
the rising foam on top.
3. Stir in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears.
The soup on low for 2 h with the lid on
4. Add the potato with carrots and cook for 35 min. Add the lentils, rice, mixed vegetables,
and cabbage cook them for 32 min
6. Enjoy.
Chili and Corny Oxtail Soup 49

CRAZY
Spring Soup
Prep Time: 20 mins

Calories 389 kcal
Fat 16.5 g
Carbohydrates 36.4g
Protein 123.8 g
Cholesterol 50 mg
Sodium 278 mg
Ingredients
2 tbsp olive oil 1/2 C. frozen petite peas
2 lbs beef stew meat, cut into bite-size 1 zucchini, diced
pieces 1/2 head cabbage, chopped
1 large onion, chopped 2 (14.5 oz.) cans diced tomatoes
2 bay leaves 1 tsp Italian seasoning blend
3 carrots, diced 1/4 tsp garlic powder
4 small red potatoes, diced Salt and ground black pepper to taste
2 quarts beef stock 1/3 C. uncooked orzo pasta
1/2 lb fresh green beans cut into
1-inch pieces
3 ears fresh corn, kernels cut from cob
Directions
1. Place a large soup pot over medium heat. Add the beef and brown it for 8 min.
2. Stir in the onion and bay leaves then them for 6 min.
3. Add the carrots, potatoes, and beef stock. Lower the heat and simmer the soup for 6 min.
4. Add the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic
powder, salt, and pepper.
5. Put on the lid and the soups on low heat for 1 h. add the orzo and simmer the soup for 6
min.
7. Enjoy.
50 Crazy Spring Soup

White Curry Prep Time: 20 mins
Soup Total Time: 40 mins

Calories 343 kcal
Fat 19.8 g
Carbohydrates 20.5g
Protein 20 g
Cholesterol 61 mg
Sodium 939 mg
Ingredients
2 tbsp butter 2 tbsp distilled white vinegar
2 onions, chopped 2 tsp salt
1 lb cubed beef stew meat
6 C. beef stock
2 tbsp curry powder
2 bay leaves
2 potatoes, sliced
Directions
1. Place a medium saucepan over medium heat. Add the butter and it until it melts.
2. Add the beef with onion and brown them for 6 min.
3. Stir in the beef stock, curry and bay leaves. Put on the lid and the soup for 35 min over
low heat.
4. Once the time is up, stir in the rest of the ingredients. The soup for 50 min. Discard the
bay leaves.
6. Enjoy.
White Curry Soup 51

MOUTHWATERING
Sloppy Beef
Prep Time: 10 mins
Total Time: 40 mins
Burgers Servings per Recipe: 6

Calories 189 kcal
Fat 9.4 g
Carbohydrates 11.2g
Protein 15.1 g
Cholesterol 50 mg
Sodium 416 mg
Ingredients
1 lb lean ground beef 3 tsp brown sugar
1/4 C. chopped onion salt to taste
1/4 C. chopped green bell pepper ground black pepper to taste
1 tsp prepared yellow mustard
3/4 C. ketchup
Directions
1. Place a large pan over medium heat. Cook in it the beef, onion, and green pepper for 8
min. Discard the excess grease.
2. Add the garlic powder, mustard, ketchup, and brown sugar and mix them well.
3. Lower the heat and cook the beef burger for 35 min over low heat. Adjust the seasoning
of the beef burger mix then serve it warm.
4. Enjoy.
52 Mouthwatering Sloppy Beef Burgers

August’s Prep Time: 10 mins
Beef Kidney Bean Total Time: 1 hr 10 mins
Chili Servings per Recipe: 8

Calories 480 kcal
Fat 31.1 g
Carbohydrates 24.9g
Protein 26.7 g
Cholesterol 96 mg
Sodium 1366 mg
Ingredients
2 lb ground beef 1 (8 oz) jar salsa
1/2 onion, chopped 4 tbsp chili seasoning mix
1 tsp ground black pepper 1 (15 oz) can light red kidney beans
1/2 tsp garlic salt 1 (15 oz) can dark red kidney beans
2 1/2 C. tomato sauce
Directions
1. Place a stock pot over medium heat. Brown in it the beef with onion for 12 min. Discard
the excess grease.
2. Stir in the remaining ingredients. Put on the lid and cook the chili over low heat for 1 h
10 min. Serve your chili hot.
3. Enjoy.
August’s Beef Kidney Bean Chili 53

HERBED
Beef Chili
Prep Time: 15 mins

Calories 347 kcal
Fat 19.9 g
Carbohydrates 22.6g
Protein 21.4 g
Cholesterol 68 mg
Sodium 1246 mg
Ingredients
2 lb lean ground beef 1/2 tsp ground black pepper
1 (46 fluid oz) can tomato juice 1/2 tsp dried oregano
1 (29 oz) can tomato sauce 1/2 tsp white sugar
1 1/2 C. chopped onion 1/8 tsp ground cayenne pepper
1/2 C. chopped celery 2 C. canned red beans, drained and
1/4 C. chopped green bell pepper rinsed
1/4 C. chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
1 tsp salt
Directions
1. Place a large pan over medium heat. Cook in it the beef for 10 over medium heat. Drain it.
2. Place a large pot over medium heat. Stir in it the crumbled beef with the remaining
ingredients. Cook them until they start boiling.
3. Lower the heat and cook the chili for 1 h 35 min. Adjust the seasoning of the chili then
serve it warm.
4. Enjoy.
54 Herbed Beef Chili

Italian Style Prep Time: 30 mins
Beef and Ricotta Total Time: 3 hrs 15 mins
Lasagna Servings per Recipe: 12

Calories 448 kcal
Fat 21.3 g
Carbohydrates 36.5g
Protein 29.7 g
Cholesterol 82 mg
Sodium 1788 mg
Ingredients
1 lb sweet Italian sausage, optional 1 tbsp salt
3/4 lb lean ground beef 1/4 tsp ground black pepper
1/2 C. minced onion 4 tbsp chopped fresh parsley
2 cloves garlic, crushed 12 lasagna noodles
1 (28 oz) can crushed tomatoes 16 oz ricotta cheese
2 (6 oz) cans tomato paste 1 egg
2 (6.5 oz) cans canned tomato sauce 1/2 tsp salt
1/2 C. water 3/4 lb mozzarella cheese, sliced
2 tbsp white sugar 3/4 C. grated Parmesan cheese
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
Directions
1. Brown the beef with garlic and onion in a dutch oven for 8 min over medium heat.
2. Add the crushed tomatoes, tomato paste, tomato sauce, and water, sugar, basil, fennel
seeds, Italian seasoning, 1 tbsp salt, pepper, and 2 tbsp parsley.
3. Bring them to a simmer. Put on the lid and simmer them for 1 h 35 min to make the beef
sauce.
4. Cook the lasagna noodles according to the directions on the package.
5. Get a mixing bowl: Mix in it the ricotta cheese with egg, remaining parsley, and 1/2 tsp
salt.
6. Before you do anything preheat the oven to 375 F.
7. Pour 1 1/22 C. of the meat sauce in the bottom of a greased casserole dish then top
it with 6 lasagna noodles followed by half of the ricotta cheese mix and 1/3 of the
mozzarella cheese.
Italian Style Beef and Ricotta Lasagna 55

8. Spread 1 1/2 C. of beef sauce on top then top it with 1/4 C. of parmesan cheese. Repeat
the process to make another layer finishing it with the remaining mozzarella and
parmesan on top.
9. Grease a piece of foil with a cooking spray then place it over the lasagna with the greased
side facing down.
10. Cook the lasagna in the oven for 27 min in the oven. Allow it to rest for 14 min then serve
it warm.
11. Enjoy.
56
Mexican Style Prep Time: 30 mins
Beef Chili Total Time: 2 hrs 30 mins

Calories 600 kcal
Fat 30.1 g
Carbohydrates 55.3g
Protein 30.8 g
Cholesterol 70 mg
Sodium 2092 mg
Ingredients
2 lb ground beef chuck 1 tbsp Worcestershire sauce
1 lb bulk Italian sausage 1 tbsp minced garlic
3 (15 oz) cans chili beans, drained 1 tbsp dried oregano
1 (15 oz) can chili beans in spicy sauce 2 tsp ground cumin
2 (28 oz) cans diced tomatoes with juice 2 tsp hot pepper sauce (e.g. Tabasco(TM))
1 (6 oz) can tomato paste 1 tsp dried basil
1 large yellow onion, chopped 1 tsp salt
3 stalks celery, chopped 1 tsp ground black pepper
1 green bell pepper, seeded and chopped 1 tsp cayenne pepper
1 red bell pepper, seeded and chopped 1 tsp paprika
2 green chile peppers, seeded and 1 tsp white sugar
chopped 1 (10.5 oz) bag corn chips such as Fritos(R)
1 tbsp turkey bacon bits 1 (8 oz) package shredded Cheddar cheese
4 cubes beef bouillon
1/2 C. beer
1/4 C. chili powder
Directions
1. Place a large pot over medium heat. Brown in it the beef with sausages for 12 min.
Discard the excess grease.
2. Add the chili beans, spicy chili beans, diced tomatoes and tomato paste, onion, celery,
green and red bell peppers, chile peppers, bacon bits, bouillon, and beer.
3. Stir in the chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce,
basil, salt, pepper, cayenne, paprika, and sugar.
4. Put on the lid and cook the chili over low heat for 2 h 10 min.
5. Adjust the seasoning of the chili then serve it with some shredded cheese.
6. Enjoy.
Mexican Style Beef Chili 57
CLASSIC
Beef Lasagna
Prep Time: 30mins
Total Time: 2 hrs

Calories 664 kcal
Fat 29.5 g
Carbohydrates 48.3g
Protein 50.9 g
Cholesterol 168 mg
Sodium 1900 mg
Ingredients
1 1/2 lb lean ground beef 12 dry lasagna noodles
1 onion, chopped 2 eggs, beaten
2 cloves garlic, minced 1 pint part-skim ricotta cheese
1 tbsp chopped fresh basil 1/2 C. grated Parmesan cheese
1 tsp dried oregano 2 tbsp dried parsley
2 tbsp brown sugar 1 tsp salt
1 1/2 tsp salt 1 lb mozzarella cheese, shredded
1 (29 oz) can diced tomatoes 2 tbsp grated Parmesan cheese
2 (6 oz) cans tomato paste
Directions
1. Place a large pan over medium heat. Cook in it the beef, onion and garlic for 8 min.
Discard the grease.
2. Add the basil, oregano, brown sugar, 1 1/2 tsp salt, diced tomatoes and tomato paste. Bring
them to a simmer. Cook the sauce for 47 min.
4. Cook the lasagna noodles according to the directions on the package.
5. Get a mixing bowl: Combine in it the eggs, ricotta, Parmesan cheese, parsley and 1 tsp salt.
Mix them well.
6. Place 1/3 of the lasagna noodles in the bottom of a greased casserole dish. Spread on it
half of the ricotta mix followed by 1/2 of mozzarella cheese and 1/3 of the beef sauce.
7. Repeat the process to make another layer. Spread the remaining beef sauce on top then
sprinkle on it the parmesan cheese.
8. Cook the lasagna in the oven for 32 min. Allow the lasagna to sit for 12 min then serve it
warm.
9. Enjoy.
60 Classic Beef Lasagna
Cheesy Italian Prep Time: 20 mins
Beef Meatballs Total Time: 40 mins

Calories 343 kcal
Fat 16.8 g
Carbohydrates 15.3g
Protein 31 g
Cholesterol 95 mg
Sodium 940 mg
Ingredients
1 lb extra lean ground beef 1 dash hot pepper sauce, or to taste
1/2 tsp sea salt 1 1/2 tbsp Worcestershire sauce
1 small onion, diced 1/3 C. skim milk
1/2 tsp garlic salt 1/4 C. grated Parmesan cheese
1 1/2 tsp Italian seasoning 1/2 C. seasoned bread crumbs
3/4 tsp dried oregano
3/4 tsp crushed red pepper flakes
Directions
2. Get a large mixing bowl: Combine in it the beef with salt, onion, garlic salt, Italian
seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce. Stir
them well.
3. Stir in the milk, Parmesan cheese, and bread crumbs. Combine them well. Shape the mix
into 1 1/2 inch meatballs.
4. Put the meatballs on a lined up baking sheet. Cook them in the oven for 27 min. Serve
your meatballs warm.
5. Enjoy.
Cheesy Italian Beef Meatballs 61

SWEET CRACKERS
Meatloaf
Prep Time: 20 mins

Calories 353 kcal
Fat 20.1 g
Carbohydrates 24.1g
Protein 18.4 g
Cholesterol 112 mg
Sodium 763 mg
Ingredients
1/2 C. packed brown sugar 1 small onion, chopped
1/2 C. ketchup 1/4 tsp ground ginger
1 1/2 lb lean ground beef 3/4 C. finely crushed saltine cracker
3/4 C. milk crumbs
2 eggs
1 1/2 tsp salt
Directions
2. Pour the brown sugar in a greased loaf pan then spread in it the bottom of it. Top it with
the ketchup and place it aside.
3. Get a large mixing bowl: Combine in it the remaining ingredients and mix them well. Form
the mix into a load and place it in the loaf pan over the ketchup layer.
4. Cook the meatloaf in the oven for 1 h 5 min. Serve it warm.
5. Enjoy.
62 Sweet Crackers Meatloaf

Hot Beef Prep Time: 20 mins
and Lettuce Bites Total Time: 35 mins

Calories 388 kcal
Fat 22.3 g
Carbohydrates 24.3g
Protein 23.4 g
Cholesterol 69 mg
Sodium 580 mg
Ingredients
16 Boston Bibb or butter lettuce leaves 1 dash Asian chile pepper sauce, or to taste
1 lb lean ground beef (optional)
1 tbsp cooking oil 1 (8 oz) can water chestnuts, drained and
1 large onion, chopped finely chopped
1/4 C. hoisin sauce 1 bunch green onions, chopped
2 cloves fresh garlic, minced 2 tsp Asian (dark) sesame oil
1 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp minced pickled ginger
Directions
1. Clean the lettuce leaves with some cool water and place them aside to dry.
2. Place a large pan over medium heat. Heat the oil in it. Add the beef and cook it for 8 min.
Discard the grease.
3. Add the onion to the same pan and cook it for 8 min. Add the cooked beef with hoisin
sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce.
4. Stir in the chestnuts, green onions and sesame oil. Cook them for 3 min. Spoon the beef
mix into the lettuce leaves then serve them warm.
5. Enjoy.
Hot Beef and Lettuce Bites 63

PENNSYLVANIAN
Style Pizza
Prep Time: 25 mins
Total Time: 1 hr

Calories 207 kcal
Fat 15.4 g
Carbohydrates 6.5g
Protein 11.6 g
Cholesterol 44 mg
Sodium 698 mg
Ingredients
1 (1 lb.) loaf frozen whole wheat bread 1 C. sauerkraut - rinsed and drained
dough, thawed 1/2 tsp caraway seed
1/2 C. thousand island dressing 1/4 C. chopped dill pickles (optional)
2 C. shredded Swiss cheese
6 oz. deli sliced corned beef, cut into
strips
Directions
1. Set your oven to 375 degrees F before doing anything else and grease a pizza pan.
2. On a lightly floured surface, roll the bread dough into a large circle about 14-inches across.
3. Place the dough onto the prepared pizza pan and pinch the edges.
4. Cook everything in the oven for about 20-25 minutes.
5. Remove everything from the oven and top with the half of the salad dressing evenly,
followed by half of the Swiss cheese, corned beef, remaining salad dressing, sauerkraut and
remaining Swiss cheese.
6. Top with the caraway seeds evenly.
7. Cook everything in the oven for about 10 minutes.
8. Remove everything from the oven and top with the chopped pickle.
9. Keep aside for about 5 minutes before slicing.
64 Pennsylvanian Style Pizza

Sugary Apple Prep Time: 15 mins
Corned Beef Total Time: 4 hrs 15 mins

Calories 672 kcal
Fat 23.5 g
Carbohydrates 87.2g
Protein 30.5 g
Cholesterol 117 mg
Sodium 1438 mg
Ingredients
4 C. apple juice 4 carrots cut into chunks
1/2 C. brown sugar 2 onions cut into 8 wedges
1 tbsp prepared mustard 1 head cabbage, cored and cut into large
2 (3 lb.) corned beef briskets with spice chunks
packets
20 small red potatoes, scrubbed
Directions
1. In a large slow cooker, mix together the apple juice, brown sugar and mustard till the
brown sugar dissolves completely.
2. Add the spice packets and stir to combine.
3. Add the briskets, red potatoes, carrots, onions and cabbage chunks and gently, stir to
combine.
4. Set the slow cooker on Low and cook, covered for about 8-10 hours.
5. Cut the meat in thin slices across the grain.
6. Serve with the vegetables.
Sugary Apple Corned Beef 65

NORTHERN DUBLIN
Dinner (Corned
Prep Time: 10 mins
Beef and Servings per Recipe: 8

Calories 515 kcal
Potatoes) Fat
Carbohydrates 49.2g
24.4 g
Protein 25.5 g
Cholesterol 117 mg
Sodium 1377 mg
Ingredients
3 lb. corned beef brisket with spice 1 large head cabbage, cut into small
packet wedges
10 small red potatoes
5 carrots, peeled and cut into 3-inch
pieces
Directions
1. In a large Dutch oven, place corned beef, spice packet and enough water to cover.
2. Cover the pan and bring to a boil.
3. Reduce the heat to low and simmer for about 1 hour 50 minutes.
4. Add the whole potatoes and carrots and cook till the vegetables are almost tender.
5. Stir in the cabbage and cook for about 15 minutes.
6. Transfer the meat onto a cutting board and keep aside for about 15 minutes.
7. Cut the meat into thin slice across the grain.
8. Transfer the vegetables and cooking liquid into a serving bowl.
9. Top with the meat slices and serve.
66 Northern Dublin Dinner

Garden Party Prep Time: 15 mins
Canapé Total Time: 1 hr 20 mins

Calories 293 kcal
Fat 24.1 g
Carbohydrates 11.8g
Protein 8g
Cholesterol 45 mg
Sodium 386 mg
Ingredients
1 tbsp vegetable oil 1 (8 oz.) carton sour cream
3/4 onion, chopped 1 C. shredded Swiss cheese
3 (2.5 oz.) packages deli-sliced corned 1 tsp garlic powder
beef, diced 1 (1 lb.) loaf unsliced Italian bread
2 (8 oz.) packages cream cheese, softened
1 1/2 C. mayonnaise
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In a large skillet, heat the oil on medium heat and sauté the onion for about 5-7 minutes.
3. Transfer the onion into a large bowl.
4. Add the corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese and garlic
powder and mix till well combined.
5. Cut a piece of the bread from the top of the Italian bread and hollow the center of the
loaf, leaving at least 1/2-inch of bread on the sides.
6. Place the corned beef mixture into the hollowed portion of the bread.
7. With a piece of the foil, wrap the filled bread and arrange onto a baking sheet.
8. Cook in the oven for about 1-1 1/2 hours
Garden Party Canapé 67

SWEET APRICOT
and Soy Sauce
Prep Time: 15 mins
Corned Beef Servings per Recipe: 7

Calories 463 kcal
Fat 24.3 g
Carbohydrates 38.1g
Protein 23.8 g
Cholesterol 125 mg
Sodium 1725 mg
Ingredients
4 1/2 lb. corned beef, rinsed 1/4 C. brown sugar
1 C. water 2 tbsp soy sauce
1 C. apricot preserves
Directions
1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking
dish.
2. In the prepared baking dish, place the corned beef and water.
3. With a piece of the foil, cover the baking dish tightly.
4. Cook in the oven for about 2 hours.
5. Meanwhile in a small bowl, mix together the apricot preserves, brown sugar and soy
sauce.
6. Remove the baking dish from the oven and drain the liquid.
7. Coat the corned beef with the apricot mixture evenly.
8. Cook in the oven, uncovered for about 25-30 minutes, basting with the pan drippings
occasionally.
9. Cut the corned beef into thin slices across the grain and serve.
68 Sweet Apricot and Soy Sauce Corned Beef

How to Make Prep Time: 30 mins
Corned Beef Hash Total Time: 1 hr 10 mins

Calories 320 kcal
Fat 14.1 g
Carbohydrates 24.6g
Protein 24.7 g
Cholesterol 81 mg
Sodium 1559 mg
Ingredients
2 tbsp butter 2 lb. cooked corned beef, cubed
2 tbsp extra-virgin olive oil 2 tbsp chopped fresh parsley
1 large onion, chopped 1/4 tsp dried thyme leaves
5 large Yukon Gold potatoes, peeled and Salt to taste (optional)
cut into 1/4-inch cubes 1/2 tsp ground black pepper
1 large carrot, coarsely shredded
Directions
1. In a large skillet, heat the oil and butter on medium heat and sauté the onion for about 8
minutes.
2. Stir in the potatoes and carrot and cook for about 15 minutes, stirring occasionally.
3. Stir in the cubed corned beef, parsley, thyme, salt and pepper and cook or about 10-15
minutes, stirring occasionally.
How to Make Corned Beef Hash 69

FULL AMERICAN
Dinner (Beef
Prep Time: 15 mins
Brisket and Servings per Recipe: 8

Calories 515 kcal
Cabbage with Fat

Carbohydrates 49.2g
24.4 g
Apples)
Protein 25.5 g
Cholesterol 117 mg
Sodium 1377 mg
Ingredients
1 (5 1/2 lb.) corned beef brisket 6 tbsp margarine, divided
2 tbsp pickling spice 1 large head cabbage, cored and sliced
1 large orange, sliced in rounds 1 C. Golden Delicious apples, cored and
2 stalks celery, sliced quartered with peel
1 large onion, sliced 1/4 C. cold water
1/2 C. cold water
Directions
1. Set your oven to 450 degrees F before doing anything else and line a 13x9-inch roasting
pan with a large piece of the foil.
2. Rinse the brisket under the cold running water and with the paper towels, pat dry.
3. Rub the brisket with the pickling spice evenly.
4. Arrange the brisket into the prepared roasting pan and arrange the celery, orange and
onion slices over and around the brisket.
5. Add about 1/2 C. of the water in the roasting pan.
6. Wrap the foil over the brisket tightly, sealing the ends.
7. Cook in the oven for about 4 hours.
8. Meanwhile in a large pan, melt 3 tbsp of the margarine with 1/4 C. of the water.
9. Reduce the heat to low.
10. Stir in the cabbage and apples and simmer for about 30 minutes, shaking the pan
occasionally.
11. Serve with remaining margarine and sliced corned beef.
72 Full American Dinner

Winter Dinner Prep Time: 10 mins
Chowder Total Time: 55 mins

Calories 317 kcal
Fat 25.1 g
Carbohydrates 12.9g
Protein 11.1 g
Cholesterol 86 mg
Sodium 1008 mg
Ingredients
3 tbsp butter 4 C. chicken broth
1 tbsp olive oil 3 C. chopped cabbage
1 onion, chopped 2 C. finely chopped deli corned beef
4 cloves garlic, chopped 2 C. half-and-half
1/4 C. all-purpose flour 1 (8 oz.) package cream cheese
1 tsp dill seed 2 tbsp cornstarch
1/2 tsp tarragon leaves 2 tbsp water
Directions
1. In a large pan, heat the oil and butter on medium heat and sauté the onion and garlic for
about 5 minutes.
2. Stir in the flour, dill seed, tarragon leaves and black pepper and cook for about 3 minutes,
stirring continuously.
3. Stir in the chicken broth and cook for about 2-3 minutes.
4. Stir in the cabbage and corned beef and cook for about 20 minutes, stirring occasionally.
5. Stir in the half-and-half and cook for about 5 minutes.
6. In a small pan, add the cream cheese on low heat and cook for about 2-3 minutes,
stirring continuously.
7. In a bowl, dissolve the cornstarch in water.
8. Add the cornstarch mixture into the cream cheese and mix till smooth.
9. Add the cream cheese mixture into the soup and stir to combine.
10. Reduce the heat to low and simmer for about 5 minutes, stirring continuously.
Winter Dinner Chowder 73

DELI
Corned Beef
Prep Time: 30 mins
Total Time: 30 mins
Sandwich on Rye Servings per Recipe: 4

Calories 443 kcal
Fat 16.7 g
Carbohydrates 45.4g
Protein 28.4 g
Cholesterol 78 mg
Sodium 2152 mg
Ingredients
1/3 C. Russian salad dressing 1/2 lb. prepared coleslaw
8 slices Jewish rye bread
1 lb. thin-sliced corned beef
Directions
1. Spread about 1/4 of the Russian salad dressing over one side of all bread slices.
2. Top each slice with 4 oz. of the corned beef and 2 oz. of the coleslaw.
3. Cover with the remaining bread slices to make sandwiches.
4. Halve the sandwiches diagonally and serve.
74 Deli Corned Beef Sandwich on Rye

6-Ingredient Prep Time: 20 mins
Roasted Corned Total Time: 7 hrs 5 mins
Beef Servings per Recipe: 6

Calories 582 kcal
Fat 26.9 g
Carbohydrates 58.6g
Protein 27.9 g
Cholesterol 97 mg
Sodium 1230 mg
Ingredients
1 (3 lb.) flat-cut corned beef 3 tbsp olive oil
1 (32 oz.) carton beef stock 1 small head red cabbage, cut into 2-inch
Water as needed wedges
5 large red potatoes, quartered
Directions
1. In a slow cooker, place the corned beef, beef stock and enough water to raise liquid to
within 2-inch of top.
2. Set the slow cooker on Low and cook, covered for about 5 1/4-7 1/4 hours.
3. Stir in the potatoes and cook, covered for about 45 minutes.
4. Set your oven to 350 degrees F and arrange the rack in the center of the oven.
5. Grease a roasting pan.
6. Remove corned beef from slow cooker and with the paper towels, pat dry.
7. With a slotted spoon, remove the potatoes, reserving liquid in the slow cooker.
8. Arrange the corned beef, fat-side up and potatoes, cut-side up in the prepared roasting
pan.
9. Coat the beef and potatoes with the olive oil generously.
10. Cook in the oven for about 45-60 minutes.
11. Place cabbage in the slow cooker.
12. Set the slow cooker on Low and cook, covered for about 15-20 minutes.
13. Strain the cabbage completely.
14. Cut the corned beef into slices and serve with the potatoes and cabbage.
6-Ingredient Roasted Corned Beef 75

PUERTO VALLARTA
x Houston
Prep Time: 10 mins
Meatloaf Servings per Recipe: 4

Calories 711 kcal
Fat 56.9 g
Carbohydrates 9.8g
Protein 39.2 g
Cholesterol 264 mg
Sodium 1605 mg
Ingredients
1 1/2 lb. ground beef 1 tsp salt
2 eggs 1 slice white bread, cut into cubes
1 (14.5 oz.) can diced tomatoes with 4 slices American cheese
green chili peppers
1 tbsp onion powder
1 tbsp ground black pepper
Directions
2. In a large bowl, mix together the ground beef, eggs, diced tomatoes and green chili
peppers, onion powder, ground black pepper, salt and bread.
3. Transfer the mixture into a 9x5-inch loaf pan and top with the cheese.
4. Cook in the oven for about for about 1 hour.
76 Puerto Vallarta x Houston Meatloaf

August’s Prep Time: 30 mins
Tex Mex Veggie Total Time: 1 hr 10 mins
Casserole Servings per Recipe: 8

Calories 281 kcal
Fat 15.8 g
Carbohydrates 20g
Protein 17 g
Cholesterol 39 mg
Sodium 298 mg
Ingredients
1 lb. ground beef drained
1/4 C. olive oil, divided 1 (15 oz.) can kidney beans, rinsed and drained
4 zucchini, cut into 1/2-inch cubes 1 C. frozen corn, thawed
1 red bell pepper, chopped 1/2 C. grated Parmesan cheese, divided
1 jalapeno pepper, seeded and chopped 1/4 C. chopped fresh cilantro
4 cloves garlic, minced
4 green onions, chopped -- white and
green parts separated
salt and pepper to taste
3 tbsp tomato paste
4 tsp chili powder
2 tsp ground cumin
1 (15 oz.) can black beans, rinsed and
Directions
1. Set your oven to 400 degrees F before doing anything else and grease a 13x9-inch
baking dish with about 1 tsp of the olive oil.
2. Heat a large skillet on medium heat and cook the beef for about 10 minutes.
3. Drain the excess grease from the skillet and keep aside.
4. Meanwhile in another large skillet, heat the remaining olive oil on medium-high heat and
cook the zucchini, red bell pepper, jalapeño pepper, garlic and white parts of the green
onions for about 3-5 minutes.
5. Stir in the salt, black pepper, tomato paste, chili powder and cumin and simmer for about
1 minute.
6. Remove from the heat.
August’s Tex Mex Veggie Casserole 77

7. Add the cooked ground beef, black beans, kidney beans, corn and 1/4 C. of the Parmesan
cheese and stir till well combined.
8. Transfer the mixture into the prepared baking dish evenly and top with the remaining 1/4
C. of the Parmesan cheese.
9. With a foil paper, cover the baking dish and cook in the oven for about 20-25 minutes.
10. Remove the foil paper and cook in the oven for about 5-10 minutes.
11. Serve with a garnishing of the remaining green onions (green tops) and cilantro.
78
Chipotle Prep Time: 15 mins
Burgers Total Time: 25 mins

Calories 691 kcal
Fat 44.2 g
Carbohydrates 35.4g
Protein 37.3 g
Cholesterol 129 mg
Sodium 1574 mg
Ingredients
1 lb. ground beef 1 chipotle pepper in adobo sauce, minced
3 tbsp chili seasoning mix 6 (1 oz.) slices white bread
2 chipotle peppers in adobo sauce, minced 6 (1/2 oz.) slices pepper jack cheese
1/2 fluid oz. beef bone broth
1/4 C. mayonnaise
Directions
1. In a bowl, mix together the ground beef, chili seasoning mix, 2 minced chipotle peppers
with adobo sauce, and the broth.
3. In a small bowl, mix together the mayonnaise and 1 minced chipotle pepper with adobo
sauce.
4. Spread the mayonnaise mixture over the bread slices evenly and top with a slice of
pepper jack cheese.
5. Heat a large skillet over medium-high heat and cook the patties for about 5-7 minutes
per side.
6. Place 1 burger over 1 slice of the bread and cover with the remaining slices to make
sandwiches.
7. Drain the skillet, reserving 2 tbsp of the grease.
8. Heat the reserved grease in the skillet on medium-high heat and cook the sandwiches
for about 1-2 minutes per side.
Chipotle Burgers 79
MEXICAN
Mac n Cheese
Prep Time: 10 mins
Total Time: 30 mins

Calories 384 kcal
Fat 21.1 g
Carbohydrates 27.1g
Protein 19 g
Cholesterol 73 mg
Sodium 784 mg
Ingredients
1 lb. lean ground beef 2 tbsp butter
1 (1.25 oz.) package taco seasoning mix 1/4 C. milk
1 (7.3 oz.) package white Cheddar
macaroni and cheese mix
Directions
3. Add the taco seasoning and water according to seasoning package directions and simmer
for about 10 minutes.
4. Remove from the heat and keep aside.
5. Prepare the macaroni and cheese according to package's directions, adding butter and milk
as indicated.
6. Add the beef mixture and stir to combine.
7. Serve immediately.
80 Mexican Mac n Cheese

Cajun Texas Prep Time: 25 mins
Sirloin Burgers Total Time: 40 mins

Calories 714 kcal
Fat 49.1 g
Carbohydrates 28.5g
Protein 38.3 g
Cholesterol 132 mg
Sodium 1140 mg
Ingredients
1/2 C. mayonnaise 1 tsp Worcestershire sauce
1 tsp Cajun seasoning 4 slices pepper jack cheese
1 1/3 lb. ground beef sirloin 4 hamburger buns, split
1 jalapeno pepper, seeded and chopped 4 leaves lettuce
1/2 C. diced white onion 4 slices tomato
1 clove garlic, minced
1 tbsp Cajun seasoning
Directions
1. Set your grill for medium-high heat and grease the grill grate.
2. In a small bowl, mix together the mayonnaise and 1 tsp of the Cajun seasoning.
3. In a large bowl, add the ground sirloin, jalapeño pepper, onion, garlic, 1 tbsp of the Cajun
seasoning and Worcestershire sauce and mix till well combined.
5. Cook the patties on the grill for about 5 minutes from both sides.
6. During the last 2 minutes, place a cheese slice over each patty.
7. Spread the seasoned mayonnaise onto the insides of the buns evenly.
8. Arrange the burgers in the buns and top with the lettuce and tomato before serving.
Cajun Texas Sirloin Burgers 81

ENCHILADA
Clásico
Prep Time: 30 mins
Total Time: 50 mins

Calories 794 kcal
Fat 49.1 g
Carbohydrates 40.4g
Protein 47.1 g
Cholesterol 172 mg
Sodium 1915 mg
Ingredients
2 lb. ground beef 1/2 C. all-purpose flour, divided
3 tbsp chili powder 1 1/2 tsp sugar
2 tbsp paprika 2 tbsp cooking oil
1 tbsp ground cumin 12 (6 inch) corn tortillas
1 tbsp garlic powder 4 C. shredded American cheese
1 tsp salt
1 (8 oz.) can tomato sauce
4 C. water
Directions
4. Stir in the chili powder, paprika, cumin, garlic powder and salt.
5. Add the tomato sauce and 2 C. of the water and simmer on low heat.
6. In a bowl, add the remaining water, flour and sugar and stir till the flour is dissolved.
7. Stir the flour mixture into the meat sauce and simmer for about 10 minutes.
8. Meanwhile in another skillet, heat the oil on medium-high heat and warm the tortillas till
pliable.
9. Fill each tortilla with a little bit of cheese, reserving some for sprinkling on top.
10. Arrange the rolled tortillas in a 13x9-inch baking dish and top with the meat sauce.
11. Sprinkle with the remaining cheese.
12. Cook in the oven for about 25 minutes.
84 Enchilada Clásico
Mexican Prep Time: 1 hr 5 mins
Potatoes Total Time: 1 hr 27 mins

Calories 112.3
Fat 4.1g
Cholesterol 9.0mg
Sodium 260.3mg
Carbohydrates 15.5g
Protein 3.7g
Ingredients
8 medium baking potatoes, baked and 1 C. nacho cheese sauce
cooled slightly sour cream (optional)
6 oz. bulk chorizo sausage or 6 oz. Italian sliced green onion (optional)
sausage, or beef sausages sliced ripe olives (optional)
2/3 C. salsa
Directions
2. Cut the baked potatoes in half lengthwise and scoop out the flesh, leaving about 1/4-
inch shell.
3. Arrange the potato shells onto an ungreased baking sheet.
4. Heat a large skillet and cook the sausage till browned completely.
6. Stir in the salsa and cook for about 2 minutes.
7. Place the sausage mixture into the potato shells and top with the nacho cheese sauce.
9. Serve with a topping of a sour cream, some green onions and a few ripe olives.
Mexican Potatoes 85
WEDNESDAY’S
Tex Mex Hash
Prep Time: 15 mins
Total Time: 55 mins
Browns Servings per Recipe: 4

Calories 816.0
Fat 47.8g
Cholesterol 121.9mg
Sodium 970.0mg
Carbohydrates 64.1g
Protein 37.2g
Ingredients
1 lb ground beef 1 (10 oz.) packages frozen corn
1 (1 1/4 oz.) packages taco seasoning 8 oz. Velveeta cheese
mix
1/2 C. water
4 C. frozen hash browns ( cubes, not
shredded)
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking
dish.
4. Add the taco seasoning mix and water and stir till well blended.
5. Stir in the potatoes and corn.
6. Cut the Velveeta into the cubes and stir into the beef mixture.
7. Place the mixture into the greased baking dish.
8. With a foil paper, cover the baking dish.
9. Cook in the oven for about 20 minutes.
10. Remove the foil and stir the mixture.
86 Wednesday’s Tex Mex Hash Browns

San Antonio Prep Time: 10 mins
Stroganoff Total Time: 30 mins

Calories 499.4
Fat 15.4g
Cholesterol 138.9mg
Sodium 691.4mg
Carbohydrates 54.9g
Protein 35.6g
Ingredients
12 oz. extra wide egg noodles 1/2 tsp garlic powder
1 tbsp butter, tossed with cooked noodles 1/4-1/2 tsp cayenne pepper
1 1/2 lbs extra lean ground beef 1/2 tsp pepper
1/2 C. chopped onion salt, to taste
3 (10 oz.) cans rotel, the diced tomatoes 1 C. reduced-fat sour cream
with green chilies (undrained) 1/4 C. chopped fresh cilantro, for garnish
1 C. frozen corn, thawed
1/4 C. water
1 tsp ground cumin
Directions
1. In large pan of the boiling water, prepare the egg noodles according to the package's
directions.
2. Drain well and return to the pan and toss with the butter.
3. Cover the pan to keep.
4. Meanwhile, heat a large skillet on medium heat and cook the beef and onion till browned
completely.
6. Add the Rotel, corn, water, cumin, garlic powder, cayenne, pepper and salt and bring to a
gentle simmer.
7. Cook for about 10 minutes.
8. Stir in the reduced-fat sour cream and stir to blend well.
9. Cook till heated completely.
10. Serve over the hot cooked noodles with a garnishing of the chopped cilantro.
San Antonio Stroganoff 87

GAME-DAY
Favorite Wontons
Prep Time: 20 mins
Total Time: 30 mins

Calories 196 kcal
Fat 11.6 g
Carbohydrates 12.6g
Protein 9.9 g
Cholesterol 33 mg
Sodium 245 mg
Ingredients
1 lb. ground beef
1 (8 oz.) package shredded Colby-
Monterey Jack cheese
1 (12 oz.) package wonton wrappers
water, or as needed
2 C. vegetable oil, or as needed
Directions
1. Heat a large skillet on medium-high heat and cook the beef for about 5-7 minutes.
2. Discard the grease.
3. Place about 1/2 tsp of the cooked beef, followed by 1/2 tsp of the Colby-Monterey Jack
cheese in the center of each wonton wrapper.
4. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle
shape.
5. With your fingers, press the edges to seal them completely.
6. In a large skillet heat the oil to 350 degrees F on medium-high heat.
7. Add the wontons in batches and cook them for about 2-3 minutes on both sides.
8. Transfer the wrappers onto a paper towel lined plate to drain.
88 Game-Day Favorite Wontons

Ground Beef Prep Time: 40 mins
Chinese Wontons Total Time: 55 mins

Calories 338 kcal
Fat 17.5 g
Carbohydrates 27.6g
Protein 16.6 g
Cholesterol 50 mg
Sodium 641 mg
Ingredients
1 egg white 1 green onion, finely chopped
1 tbsp water salt and pepper to taste
1 lb. lean ground beef 1 (16 oz.) package wonton wrappers
1 lb. bulk hot Italian sausage, optional 3 C. vegetable oil for frying
1 tbsp Asian sweet chili sauce 1/2 C. Asian sweet chili sauce, for dipping
1 tbsp Chinese five-spice powder
1 tsp garlic powder
Directions
1. In a small bowl, add the egg white and water and beat well and keep aside.
2. In a large bowl, mix together all the ingredients except the wrappers, oil and 1/2 C. of the
Asian sweet chili sauce.
3. Place about 1 tsp of the beef mixture in the center of each wonton wrapper.
4. Coat the edges of the wrappers with the egg white mixture and fold them over the filling
in a triangle shape.
5. With your fingers, press the edges to seal them completely.
6. In a large skillet heat the oil to 350 degrees F.
7. Add the wontons in batches and cook them for about 3-5 minutes, flipping occasionally.
8. Transfer the wrappers onto a paper towel lined plate to drain.
9. Serve alongside the remaining sweet chili sauce.
Ground Beef Chinese Wontons 89

SESAME
Sirloin Noodles Stir
Prep Time: 35 mins
Total Time: 55 mins
Fry Servings per Recipe: 4

Calories 264 kcal
Fat 12.5 g
Carbohydrates 27.9g
Protein 10.6 g
Cholesterol 23 mg
Sodium 1025 mg
Ingredients
1 tbsp soy sauce 1/2 C. sliced bamboo shoots, drained
1 tbsp sesame oil 1/4 lb napa cabbage, sliced
2 green onions, finely chopped 2 C. chopped fresh spinach
1 clove garlic, minced 3 oz cellophane noodles, soaked in warm
1 tsp sesame seeds water
1 tsp sugar 2 tbsp soy sauce
1/4 tsp black pepper 1 tbsp sugar
1/3 lb beef top sirloin, thinly sliced 1/2 tsp salt
2 tbsp vegetable oil 1/4 tsp black pepper
1/2 C. thinly sliced carrots
Directions
1. Get a large mixing bowl: Whisk in it tbsp soy sauce, sesame oil, green onions, garlic,
sesame seeds, 1 tsp sugar, and 1/4 tsp pepper to make the marinade.
2. Add the beef slices and let it sit for 16 min.
3. Place a large pan over medium heat. Heat some olive oil in it. Brown in it the beef for 6
min.
4. Add the carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tbsp
soy sauce, 1 tbsp sugar, 1/2 tsp salt, and 1/4 tsp pepper.
5. Put on the lid and cook them for 3 min over medium heat. Serve it warm.
6. Enjoy.
90 Sesame Sirloin Noodles Stir Fry

New York Prep Time: 30 mins
Beef Stir Fry Total Time: 3 hrs

Calories 452 kcal
Fat 20.6 g
Carbohydrates 26.5g
Protein 39.1 g
Cholesterol 66 mg
Sodium 613 mg
Ingredients
2 (1/2 lb) New York strip steaks, sliced 1 lb snow peas
into thin strips 3/4 C. green peas
2 tbsp cornstarch 1 carrot, sliced
2 tbsp soy sauce 2 stalks celery, sliced
1 1/2 tsp white sugar 1 red bell pepper, seeded and cut into chunks
3 tbsp olive oil 1/4 C. oil for deep frying
1 sweet onion, chopped
2 cloves garlic, crushed
1 tbsp oyster sauce
salt and pepper to taste
Directions
1. Get a large mixing bowl: Toss in it the beef slices with cornstarch. Place it aside.
2. Get a small mixing bowl: Whisk in it the soy sauce and sugar. Add the mix to the beef
and stir them well. Place the mix in the fridge for 2 h 20 min.
3. Place a large pan over medium heat. Pour in it 3 tbsp of olive oil and heat it. Add the
garlic with onion and cook them for 8 min.
4. Add the soy sauce with snow peas, green peas, carrot, celery, and red bell pepper, a pinch
of salt and pepper then cook them for 12 min. Place the mix aside.
5. Place another pan over medium heat. Heat 2 tbsp of oil in it. Drain the beef from the
marinade and brown in it for 6 min on each side.
6. Stir in the cooked veggies mix and cook them for 2 min. Serve your stir fry warm.
7. Enjoy.
New York Beef Stir Fry 91

SWEET STEAK
Stir Fry
Prep Time: 15 mins
Total Time: 55 mins

Calories 203 kcal
Fat 10 g
Carbohydrates 9.7g
Protein 16 g
Cholesterol 39 mg
Sodium 711 mg
Ingredients
3 tbsp soy sauce 1 tbsp minced garlic
2 tbsp rice wine 1 lb beef round steak, cut into thin strips
1 tbsp brown sugar 8 oz snow peas
1/2 tsp cornstarch
1 tbsp minced fresh ginger root
Directions
1. Get a small mixing bowl: Mix in it the soy sauce, rice wine, brown sugar and cornstarch to
make the sauce.
2. Place a large pan over medium heat. Add the garlic with ginger and cook them for 1 min.
Stir in the beef and cook them for 3 min.
3. Stir in the snow peas and cook them for 4 min. Stir in the sauce and cook them until they
start boiling while stirring all the time.
4. Cook the stir fry for 3 to 6 min or its sauce becomes thick. Adjust the seasoning of the stir
fry then serve it warm.
5. Enjoy.
92 Sweet Steak Stir Fry

Sirloin Prep Time: 10 mins
and Green Beans Total Time: 30 mins
Stir Fry Servings per Recipe: 4

Calories 376 kcal
Fat 28.6 g
Carbohydrates 6.3g
Protein 23.1 g
Cholesterol 76 mg
Sodium 199 mg
Ingredients
1 clove garlic, minced 1/2 onion, thinly sliced
1/4 tsp ground black pepper 2 C. fresh green beans, washed and trimmed
1 tsp cornstarch 1/4 C. chicken broth
1 tsp vegetable oil 1 tsp soy sauce
1 lb sirloin tips, thinly sliced
Directions
1. Get a large mixing bowl: Whisk in it the garlic, black pepper, cornstarch, and 1 tsp
vegetable oil.
2. Place a large skillet over medium heat. Add 2 tbsp of oil and heat them in it. Brown in it
the beef for 3 min. Drain and place it aside.
3. Add the remaining oil and heat it. Cook in it the onion for 3 min. Stir in the broth with
green beans. Put on the lid and cook them for 6 min over low medium heat.
4. Add the cooked beef back with soy sauce. Cook them for 3 min. Serve your stir fry
warm with some rice.
5. Enjoy.
Sirloin and Green Beans Stir Fry 93

SESAME
Sirloin Flowers Stir
Prep Time: 15 mins
Total Time: 25 mins

Calories 267 kcal
Fat 15.8 g
Carbohydrates 9.1g
Protein 22.6 g
Cholesterol 49 mg
Sodium 526 mg
Ingredients
2 tbsp vegetable oil 1 tsp minced garlic
1 lb beef sirloin, cut into 2-inch strips 2 tbsp soy sauce
1 1/2 C. fresh broccoli florets 2 tbsp sesame seeds, toasted
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
Directions
1. Place a large pan over medium heat. Add the oil and heat it.
2. Cook in it the beef for 5 min. Stir the broccoli, bell pepper, carrots, green onion, and garlic.
Cook them for 3 min.
3. Add the soy sauce and sesame seeds, a pinch of salt and pepper. Cook them for 3 min.
Serve your stir fry warm.
4. Enjoy.
96 Sesame Sirloin Flowers Stir Fry

Peanut Prep Time: 10 mins
Sirloin Stir Fry Total Time: 40 mins

Calories 306 kcal
Fat 21.1 g
Carbohydrates 13.3g
Protein 17.9 g
Cholesterol 44 mg
Sodium 243 mg
Ingredients
1 lb sirloin steak, cut into bite size strips 3 C. fresh broccoli florets
1 tbsp soy sauce 2 small onions, cut into wedges
2 tsp cornstarch 1 (8 oz) can water chestnuts, drained
1/4 tsp crushed red pepper 1/4 C. chicken broth
1 clove garlic, minced 1/2 C. peanuts
Directions
1. Get a large bowl: Stir in it the beef with soy sauce, cornstarch, crushed red pepper and
garlic. Place the mix in the fridge for 22 min.
2. Place a large pan over medium heat. Add the oil and heat it. Cook it in the beef for 6 min.
3. Add the broccoli, onions and water chestnuts. Cook them for 3 min. Stir in the broth and
cook them until they start boiling.
4. Fold in the peanuts. Adjust the seasoning of the stir fry. Serve it warm.
5. Enjoy.
Peanut Sirloin Stir Fry 97

PURPLE
Orange Beef Stir
Prep Time: 25 mins
Total Time: 50 mins

Calories 315 kcal
Fat 18.6 g
Carbohydrates 24.6g
Protein 15 g
Cholesterol 41 mg
Sodium 1027 mg
Ingredients
1 large yellow bell pepper, seeded and 2 tbsp olive oil, divided
chopped 1 large orange - peeled, sectioned, and
1/2 large red bell pepper, seeded and cut into large pieces
chopped 1 tbsp grated orange zest
1/2 small head cabbage, chopped 1 large green onion, chopped
1 small head purple cauliflower, 1/3 C. teriyaki sauce
chopped 1 tbsp oyster sauce
1 small onion, diced
1 C. water
1/2 lb boneless chuck, cut into 1-inch
cubes
Directions
1. Bring a pot of water to a boil. Place a steamer on top. Combine in it the bell peppers,
cabbage, cauliflower, and onion. Put on the lid and steam them for 12 min.
2. Beat the each chuck piece with a kitchen hammer until it becomes 1/2 inches thick.
3. Place a large pan over medium heat. Heat in it 1 tbsp of olive oil. Cook in it the beef for 6
min.
4. Add the remaining oil with orange sections, zest, and green onion. Sauté them for 4 min.
Add the teriyaki and oyster sauce. Cook them for 2 min.
5. Adjust the seasoning of your stir fry then serve it warm.
6. Enjoy.
98 Purple Orange Beef Stir Fry

Chili Prep Time: 20 mins
Tenderloin Stir Fry Total Time: 2 hrs

Calories 267 kcal
Fat 14.3 g
Carbohydrates 16.8g
Protein 18.7 g
Cholesterol 58 mg
Sodium 850 mg
Ingredients
1 lb beef tenderloin, cut into 1/2 inch cooking spray
strips 2 tbsp grated orange zest
1/4 C. orange juice 1 bunch green onions, sliced - white parts and
1/4 C. seasoned rice vinegar tops separated
2 tbsp soy sauce salt and freshly ground black pepper to taste
1 tbsp hot chile paste (such as sambal
oelek)
1 tbsp brown sugar, or to taste
2 cloves garlic, minced
1/4 C. water
1 tsp cornstarch
Directions
1. Get a large bowl: Stir in it the beef, orange juice, rice vinegar, soy sauce, hot chili paste,
brown sugar, and garlic. Put on the lid and place it in the fridge for 1 h 30 min.
2. Drain the beef from the marinade and place it in a colander to drain for 6 min. Place the
drained marinade aside.
3. Add the water and cornstarch then mix them well. Place the mix aside.
4. Grease a large pan with a cooking spray or oil. Heat over medium to high heat. Brown in
it the beef for 3 min.
5. Add the light parts of green onion and orange zest. Sauté them for 1 min.
6. Add the marinade mix with the green onion tops. Cook them for 4 min until the marinade
becomes thick. Adjust the seasoning of the stir fry then serve it warm.
7. Enjoy.
Chili Tenderloin Stir Fry 99

JUICY CITRUS
Beef Stir Fry
Prep Time: 20 mins

Calories 507 kcal
Fat 18.7 g
Carbohydrates 59.2g
Protein 27.4 g
Cholesterol 61 mg
Sodium 649 mg
Ingredients
1 1/2 lb beef top sirloin, thinly sliced 2 tsp orange zest
1/3 C. white sugar 3 tbsp grated fresh ginger
1/3 C. rice wine vinegar 1 1/2 tbsp minced garlic
2 tbsp frozen orange juice concentrate 8 broccoli florets, lightly steamed or
1 tsp salt blanched
1 tbsp soy sauce 2 C. oil for frying
1 C. long grain rice
2 C. water
1/4 C. cornstarch
Directions
1. Cover a baking sheet with a piece of foil or parchment paper. Place on it the beef strips.
Place them in the fridge for 35 min.
2. Get a small mixing bowl: Whisk in it the sugar, rice vinegar, orange juice concentrate, salt
and soy sauce to make the sauce.
3. Place a large saucepan over medium heat. Stir in it the water with rice. Cook them until
they start boiling. Lower the heat and cook it cook it until the rice is done.
4. Place a large skillet over medium heat. Heat the oil in it. Dust the beef slices with
cornstarch. Cook them in batches in the hot oil until they become golden brown.
5. Remove the oil from the skillet and reserve 1 tbsp of oil in it. Cook in it the orange zest,
ginger and garlic for 1 min.
6. Stir in the sauce mix and cook them until they start boiling. Cook them until they start
boiling. Cook the mix for 6 min until it becomes thick.
7. Stir in the beef and cook them for 3 min. Serve your stir fry warm right away with the
cooked rice.
8. Enjoy.
100 Juicy Citrus Beef Stir Fry

Classic Prep Time: 15 mins
Peanut Steak Stir Fry Total Time: 1 hr 21 mins

Calories 200 kcal
Fat 11.9 g
Carbohydrates 7.9g
Protein 15.4 g
Cholesterol 25 mg
Sodium 996 mg
Ingredients
1/4 C. soy sauce 1 lb beef flank steak, thinly sliced
1 tbsp hoisin sauce 1 tbsp peanut oil
1 tbsp sesame oil 2 large green onions, thinly sliced
2 tsp white sugar
1 tbsp minced garlic
1 tbsp red pepper flakes (optional)
Directions
1. Get a large mixing bowl: Mix in it the soy sauce, hoisin sauce, sesame oil, sugar, garlic,
and red pepper flakes. Add to it the beef slices and stir them.
2. Place the mix in the fridge for 1 h 10 min to marinate.
3. Place a large pan over medium heat. Heat the oil in it. Cook in it the green onion for 8
min. Add the beef and cook them for 6 min.
4. Serve your stir fry beef warm with some rice.
5. Enjoy.
Classic Peanut Steak Stir Fry 101

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Quick and Easy Beef Recipes

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