Easy Beef Stew

  • 2 lbs stewing beef
  • 5 white mushrooms, chopped
  • 3 bunches spring onions, finely cut
  • 2 tomatoes, chopped
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 cup fresh mint, finely cut
  • 2 cups fresh parsley, finely cut

Heat olive oil in a deep skillet and sauté beef pieces until browned. Add onions and continue to cook. Add paprika, cover and cook for an hour or until tender. Add spring onions, mushrooms, tomatoes, mint and parsley and simmer for 10-15 more minutes. Uncover and cook for a few more minutes, until the liquid evaporates.

Stove Top Barbecue Beef

Courtesy of Margaret Fettig Mooers from Fettig’s Favorite 1,227 Foods Cookbook

  • 1 1/2 lbs cubed beef
  • 1 cup Campbell’s beef broth
  • 1/4 cup ketchup
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 2 large onions, coarsely chopped
  • 2 green peppers, coarsely chopped
  • 2 Tbs shortening
  • 12 cup water
  • 1 Tbs prepared mustard
  • Dash Tabasco sauce
  • Dash of coarse ground pepper
  • 2 Tbs flour
  • 1 1/2 cup mushrooms, sliced

Brown beef in shortening. Combine all ingredients (save 1/4 cup water to mix flour as thickening). Pour over beef, simmer covered until meat is tender. Add green peppers and mushrooms. Cook until all are tender. Thicken with flour and water if necessary.

South of the Border Casserole

Courtesy of Theresa Fettig from Fettig’s Favorite 1,227 Foods Cookbook

  • 1 lb ground beef
  • 1 clove garlic, minced
  • 2 cups grated jack cheese
  • 1 cup small curd cottage cheese
  • 1/2 – 4 oz can green chilies, chopped
  • 3 green onions, chopped
  • 1 cup ripe olives, sliced
  • 1 cup sour cream
  • 2 – 8 oz cans tomato sauce
  • 6 1/2 oz crushed tortilla chips

Brown and drain the ground beef. Add garlic, green onion, tomato sauce and olives; simmer 5-10 minutes. Combine in bowl: sour cream, cottage cheese and green chilies. In a baking pan, layer half of the chips, half of the meat mixture, half of the sour cream mixture and half of the grated cheese. Repeat layers until all of the ingredients are used. Bake at 350 degrees for 30 to 35 minutes.

Meat Loaf

Courtesy of Mary Sturn Trusty from Fettig’s Favorite 1,227 Foods Cookbook

  • 1 lb ground beef
  • 1/2 cup dry bread crumbs and 2/3 cup milk
  • 1 egg, beaten
  • 2 Tbs minced onion
  • 1/2 tsp salt
  • 1/8 tsp each: dry mustard, celery salt, and garlic salt
  • 1 1/2 tsp Worcestershire sauce
  • Catsup

Heat oven to 350 degrees. Mix all ingredients thoroughly. Shape into loaf in shallow baking pan. Spread with catsup or your favorite bottled barbecue sauce. Bake for 1 hour or until done. Serves 4.

Crock Pot Barbecue Beef

Courtesy of Shirley Fetzer Fettig, “Fettig’s Favorite 1,227 Foods” cookbook

  • 1 lb hamburger
  • 1 can chicken gumbo soup
  • 1 lg onion, diced
  • 1/2 cup celery or green pepper, chopped
  • 1/2 cup catsup
  • 1 Tbsp vinegar
  • 2 Tbsp sugar
  • 2 Tbsp mustard
  • Salt and pepper to taste

Simmer on stove top for 15 to 20 minutes or in the crock pot for 2 to 3 hours.

Marinated Prime Rib

Source: Better Homes and Gardens

Prep: 10 minutes
Marinate: 6 to 24 hours
Roast: 2 hours

  • 3/4 cup dry red wine or beef broth
  • 1/2 cup chopped onion
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried marjoram, crushed
  • 1/4 teaspoon garlic salt
  • 1 4- to 6-pound beef rib roast

For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt. Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag.

Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bones.

Roast in a 325 degrees F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140 degrees F) or 2-1/4 to 3-1/4 hours for medium (155 degrees F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.

Mini Meat Turnovers

Source: Better Homes and Gardens

Prep: 50 minutes
Bake: 10 minutes per batch

  • 1-1/4 lb lean ground beef
  • 1 15-ounce can tomato sauce
  • 2 tsp chili powder
  • 2 tsp dried oregano, crushed
  • 1 tsp garlic powder
  • 1 Tbs snipped fresh cilantro
  • 2 10- to 12-ounce packages (20 total) refrigerated buttermilk biscuits
  • Milk
  • Salsa (optional)

For filling, in a large skillet cook ground beef until brown; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in cilantro.

Grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Fold opposite side of circle up and over filling. Brush edges with a little milk; seal edges with a fork.

Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk. Bake in a 350 degrees F oven for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping. Makes 40 turnovers.

Hamburger Pie

  • 1 lb hamburger
  • Frozen vegetables
  • 4 potatoes
  • Can of tomato sauce
  • Onions
  • Cheese

Start with the potatoes.  You can either follow your favorite mashed potato recipe or use the already prepared type such as “Bob Evans” mashed potatoes.  We use the Bob Evans potatoes and they are really good.  They taste just like real potatoes and I can freeze them.  When I buy them, I just put them in the freezer until ready to cook.  After thawed, warm up in a sauce pan.  They will be pretty watery but they thicken up as they warm up. 

Cook hamburger and onions in skillet.  Once cooked, drain and add vegetables and tomato sauce.  Warm ingredients.  In a casserole dish, put a layer of 1/2 of the potatoes down.  On top of that, add mixture from skillet and cover with remaining potatoes.  Cook at 350 degrees for approximately 20 to 30 minutes or until potatoes have started to brown.  Add cheese and return to oven to melt.

Baked Hamburger Pasta

  • 12 oz small cooked pasta
  • 1 lb ground beef
  • 1 cup mozzarella cheese, grated
  • 1 egg, whisked
  • 2 onions, finely chopped
  • 4 garlic cloves, chopped
  • 3-4 mushrooms, chopped
  • 1 small tomato, diced
  • 1/2 cup parsley leaves, chopped
  • 1 can mushroom soup
  • Salt and pepper

Prepare the pasta according to package directions and preheat oven to 350 degrees. Drain and place in a baking dish. Heat olive oil in a large pot and sauté onion until transparent. Add in ground beef, mushrooms, garlic and tomato. Stir and cook on low heat for about 10 minutes. When the meat is almost done, add in the parsley. Toss everything with the pasta, then add in the mushroom soup and stir. Whisk the egg with mozzarella cheese and spread all over the pasta equally. Bake for 10 minutes or until the cheese turns golden.

Italian Meatballs

  • 1 lb ground beef
  • 1 onion, grated
  • 1 egg, lightly whisked
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 cup olive oil

Combine ground beef, onion, egg, parsley, garlic powder, basil and oregano. Mix very well with hands. Roll tablespoonfuls of the meat mixture into balls. Place meatballs on a lined baking tray. Bake 20 minutes or until brown. 

Mediterranean Steak

  • 4 sirloin steaks, trimmed
  • 6 large tomatoes, sliced
  • 1 onion, sliced
  • 2 tsp baby capers
  • 1 tbsp dried basil
  • 3 garlic cloves, crushed
  • 1 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • Salt and pepper

Place steaks in a shallow dish. Rub both sides with half the olive oil, garlic, herbs, and black pepper. Set aside in refrigerator for 1 hour. Preheat oven to 350 degrees. Arrange tomatoes on a baking tray lined with parchment paper. Scatter over capers and onion slices. Sprinkle with the remaining olive oil and cook for 15 minutes. Heat a non-stick grill pan over high heat. Cook steaks to desired wellness, 4 minutes per side for rare. 

Tomato Crusted Beef Ribeye Roast

Source: Better Homes and Gardens

Prep: 15 minutes

  • 1 5- to 6-pound boneless beef ribeye roast
  • Salt and ground black pepper
  • 1 6-ounce jar purchased tomato or basil pesto
  • 1 4-ounce jar spicy coarse-grained mustard
  • Finely shredded peel of 1 lemon (about 2 teaspoons)
  • 2 to 4 cloves garlic, minced

Preheat oven to 350 degrees. Trim fat from beef, leaving a thin even layer of fat on the top if possible. Season beef with salt and black pepper. Place beef, fat side up, on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. In a small bowl combine pesto, mustard, lemon peel, and garlic; set aside.

For medium rare, roast meat, uncovered, for 1-3/4 to 2 hours or until meat thermometer registers 135 degrees, spreading half the pesto mixture over top and sides of beef for the last 20 minutes of roasting. For medium, roast 2 to 2-1/2 hours or until meat thermometer registers 150 degree, spread pesto mixture as above. Continue roasting until desired doneness. Cover and let stand for 15 minutes before carving. Temperature of the beef after standing should be 145 degrees for medium rare or 160 degrees for medium. Serve with remaining pesto mixture. Makes 15 servings.

Beef Tenderloin with Port Sauce

Source: Better Homes and Gardens

Prep: 45 minutes
Bake: 10 minutes
Roast: 45 minutes

  • 1/2 of a 17-1/4-ounce package (1 sheet) frozen puff pastry, thawed
  • 1 beaten egg white
  • 1 3-pound beef tenderloin
  • 1-1/2 cups beef broth
  • 3/4 cup tawny port or dry red wine
  • 2 tablespoons finely chopped shallot or onion
  • 1/2 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 3 tablespoons margarine or butter, softened
  • 2 tablespoons all-purpose flour

Unfold puff pastry. On a lightly floured surface, roll puff pastry to eliminate crease. With a small cookie cutter or hors d’oeuvre cutter, cut 16 small shapes out of the puff pastry. Transfer pastry shapes to an ungreased baking sheet. Brush shapes with egg white. Bake in a 400 degrees F oven about 10 minutes or until golden brown and flaky. Cool. If desired, tightly cover and store at room temperature for up to 12 hours.

If tenderloin is long and thin, fold narrow ends under and tie. If tenderloin is flat and wide, tie crosswise in 2 or 3 places to form a rounder shape. (The tenderloin should be about 8×4-1/2 inches after tying.) Place on rack in shallow roasting pan. Insert meat thermometer. Roast tenderloin, uncovered, in a 425 degrees F oven about 45 minutes or until desired doneness (140 degrees F for medium rare). Let stand, covered, about 10 minutes before slicing. (Meat temperature should rise about 5 degrees F while standing.)

Meanwhile, for port sauce, in a medium saucepan combine the beef broth, tawny port or red wine, shallot or onion, dried rosemary, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes. (You should have about 1-1/3 cups sauce after simmering.) Discard the bay leaf. In a small mixing bowl stir together the margarine or butter and flour. Stir into the wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. To serve, place tenderloin pieces on dinner plates. Spoon 2 to 3 tablespoons of the port sauce over each. Garnish each serving with 2 pastry puffs. Makes 8 servings.

Cheeseburger Bake


This is such an easy recipe to make and it is usually a favorite. I got this straight from the Bisquick box a million years ago! Okay…not a million years…lol…I’m not that old! But it was a long time ago. Now, you can find the Bisquick recipes on Betty Crocker’s webiste.  They also have an app you can download.  I am not paid to promote anything I have mentioned here. Enjoy!

  • 1 lb ground beef
  • 3/4 cup chopped onion
  • 1 can (11 1/2 oz) condensed cheddar cheese soup
  • 1 cup frozen mixed vegetables, if desired
  • 1/4 cup milk
  • 2 cups Bisquick
  • 3/4 cup water
  • 1 cup shredded cheddar cheese

Heat oven to 400 degrees. Generously grease 13×9 baking dish. Cook beef and onion in skillet until beef is brown and drain. Stir in soup, vegetables and milk.

Stir baking mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter: sprinkle with cheese. Bake 30 minutes. Makes 8-10 servings.

Beef Stroganoff

  • 8 oz. sliced mushrooms
  • ½ cup red wine
  • 1 cup sour cream
  • 1 lb. cooked egg noodles
  • 2 Tbsp. flour
  • 1 ½ lb. beef cubes
  • 3 tbsp. vegetable oil
  • Salt & pepper to taste

In saucepan, cook egg noodles and set aside.  Coat beef cubes with flour, shake off excess.  Heat oil in 10” skillet and add meat to pan to sear the beef.  Reduce heat; add salt and pepper, mushrooms and red wine.  Simmer 8-10 minutes.  Add sour cream and blend until mixture is smooth and creamy.  Cook 1 minute.  Add cooked egg noodles and toss to coat.  Serves 4-6.