How to Cook the Most Mouthwatering Beef Recipes

• 2 medium yellow onions
• 1-2 teaspoons butter
• 2 heaping tablespoons of paprika
• 1 teaspoon caraway seeds
• 2 tablespoons of flour
• 2 pounds stewing beef cut into cubes
• 2 cups beef broth
• 1 cup diced canned tomatoes
• Salt and pepper to taste
• Optional potatoes and carrots

Hungarian shepherds have been enjoying goulash since the 9th century. This delicious stew is now one of the best-known dishes from Hungarian cuisine and is enjoyed all over the world. To make goulash, melt butter in a stew pot and cook onions until soft. Add the paprika and caraway seeds and stir well. Next, dredge the beef cubes in flour and add to the pot, cooking for about three to four minutes. Then, slowly add broth, tomatoes, and other vegetables (if using them). Stir and simmer for about two hours.

• 1 pound sliced flank steak
• 4-5 cloves minced garlic
• 1 teaspoon ground ginger
• 1 seeded and diced jalapeno
• 1 tablespoon vegetable oil
• 2 tablespoons cornstarch
• 3 sliced scallions
• ½ cup soy sauce
• ½ cup brown sugar
• 2 (additional) teaspoons cornstarch (for sauce)

With its slightly sweet but sticky sauce, Mongolian beef is a world favorite. But the version most people are familiar with actually hails from Taiwan. To make the popular version, you’ll want to coat the beef with two tablespoons of cornstarch; then set it aside. Add the oil to a heated pan along with the garlic, scallions, and jalapenos. After it cooks for a few minutes, add the beef and cook until it’s browned. Then, make the sauce with the remaining cornstarch, soy sauce, and brown sugar. Coat the beef well, warm the mixture, and serve.

• 4 6-8 ounce beef filets
• 2 tablespoons butter
• 3 tablespoons crushed black peppercorns
• ½ tablespoon olive oil
• 1/3 cup cognac
• 1 cup beef stock
• ½ cup heavy ceam
• Salt to taste

Add French flair to your filets and prepare a bistro favorite: steak au pauvre. To make this continental classic, coat your filets in the cracked peppercorns and season with salt. Heat the butter and oil in a skillet on medium-to-high-heat. Brown the filets on each side until they’re cooked medium rare. Next, prepare the sauce by adding cognac to a hot pan. Ignite it with a long match. The alcohol should cook off after about a minute. Then, add beef stock and cook until it’s reduced to the halfway point. Add cream and stir over low heat until it thickens. Pour atop your steaks.

• 12 ounces sliced flank steak
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 sliced green pepper
• 1 sliced red pepper
• 1 sliced yellow pepper
• 1 sliced onion
• 1 teaspoon dry cilantro
• 8 corn or flour tortillas
• Salt and pepper to taste

Fajitas bring delicious Mexican flavors to your table. Sheet-pan fajitas is an easy take on the classic dish that’s perfect for a weeknight. Add all ingredients except for tortillas to a bowl. Stir to ensure that the peppers and steak are coated with the oil and seasonings. Spread evenly on a sheet pan and bake in an oven at 400 degrees for about 15-20 minutes or until done to your liking. Serve with tortillas and your favorite toppings.

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound beef sirloin strips
• 2 tablespoons flour
• 1 diced onion
• 2 cups sliced cremini mushrooms
• 1 cup beef stock
• 2 teaspoons thyme
• 2/3 cup sour cream
• Cooked wide egg noodles
• 2 tablespoons fresh flat parsley

Beef Stroganoff is a famous Russian dish that brims with the rich taste of sour cream. To prepare, heat butter and oil in a saute pan over medium-high heat. Coat the beef strips with flour and then brown them in the oil and butter. Then, set the beef aside and add the onion and mushrooms to the pan and saute them until they’re tender. Return the beef to the pan and add the stock and thyme. Simmer uncovered for about ten minutes. During the last three minutes, stir in the sour cream. Serve over the noodles.

• 2 pounds cube steak strips
• ¾ cup soy sauce
• ¾ brown sugar
• 2 tablespoons vegetable oil
• ½ cup orange juice
• ¼ cup sliced mushrooms
• 2 cloves minced garlic
• Option sliced green onions or parsley to garnish

Create a marinade for the steak with the brown sugar, pineapple juice, garlic, soy sauce, and oil. Add the steak and refrigerate for two hours. Then, place the beef on the skewers and grill for about 4-5 minutes on each side. Enjoy with a serving of plain white rice.

• 3-4 pound chuck roast
• ½ cup beef broth
• 1 teaspoon dried oregano
• 1 jar of your favorite giardiniera (pickled veggies)
• Rolls
• Mozzarella cheese slices
• Salt and pepper to taste

Turn on your slow cooker to low. Place your seasoned beef roast in the slow cooker along with the beef broth, oregano, and giardiniera. After cooking for 3 hours, shred your beef and then continue cooking for another two hours. Serve on rolls along with cheese slices.

• 1 medium chopped onion
• 2 diced tomatoes
• 2 cups steamed broccoli florets
• 2 pounds sirloin steaks cut into strips
• 1 orange (chopped and peeled)
• 4-5 tablespoons of your favorite Caribbean jerk sauce
• Salt and pepper to taste

The zippy flavor of orange adds Caribbean zest to this dish. Cook the seasoned steak and onion over medium-high heat for four to five minutes. Then add broccoli, tomatoes, oranges and your jerk sauce. Simmer until the sauce has thickened. Be sure to stir periodically.

• 3 pounds tenderized round steak
• ½ cup flour
• 8 tablespoons butter
• 1 sliced onion
• 8 ounces of sliced mushrooms
• 2 cups beef stock
• Salt and pepper to taste

For a meal designed with comfort in mind, Swiss steak is a no-fail option. To make it, dredge slices of seasoned steak in flour. Melt half the butter in a pan and then add your steaks. Brown them on each side (about three minutes each). Remove the steaks. Add the rest of the butter to your pan along with the mushrooms and onions and simmer for five minutes. Add the stock and stir the mixture until it’s smooth. When the mixture is thoroughly heated, add the steaks and cook for another ten to fifteen minutes. Serve with mashed potatoes.

• 1 pound ground chuck
• 1 8-ounce can tomato sauce
• 1 8-ounce can diced tomatoes
• 2 tablespoons Italian seasoning
• 1 small diced onion
• 1 diced green pepper
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• Cooked spaghetti

Enjoy a delicious meal of Italian pasta with a hearty meat sauce. To make, brown the beef and set it aside. Add the oil to a heated pan along with onion and garlic. Stir for two minutes and then add the green pepper and diced tomatoes. Add the sauce, seasoning, and meat. Cook on low heat for about 30 minutes. Serve over pasta.