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15+ Beef Recipes Ideas Form Lunch Quick and Easy

Beef Taco Bean Soup 


  • 1 (2 pounds) rump roast
  • 1 package taco seasoning
  • 1 (15 ounces) can Mexican style diced tomatoes
  • 1 small can of green chiles
  • 1 (8 ounces) can tomato sauce
  • 1 onion, chopped
  • 2 beef bouillon cubes
  • 2 (15 ounce) can red kidney beans, rinsed and drained
  • Shredded Cheddar cheese


Cut roast into bite-size chunks. Roll in taco seasoning and add to crockpot. Then add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW for 6 hours or until meat is tender. Add the drained beans and cook until the beans are heated through, about 30 minutes. Serve topped with cheese and/or the toppings that you like.

Thank’s For Reading Beef Taco Bean Soup Easy Recipes

Beef Stew Recipe


  • 3 carrots, sliced
  • 3 potatoes, diced
  • 2 pounds stew meat, cut in 1 1/2-inch cubes
  • 2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic
  • 1 bay leaf salt to taste
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 3 onions, quartered
  • 1 stalk celery with tops, cut up
  • 2 teaspoons Kitchen Bouquet


Put all ingredients into a crockpot. Stir to mix well. Cover and cook on LOW for 10 to 12 hours or on HIGH for 4 to 5 hours. Thank’s For Reading Beef Stew Easy Recipes

Ground Beef Casserole 


  • 1 pound ground beef
  • 1 medium onion
  • 1/2 cup brown sugar
  • 1 cup catsup
  • 1 tablespoon Worcestershire sauce
  • 1 (31 ounce) can pork and beans


Brown ground beef with onion. Mix all ingredients well. Pour into a casserole and bake for 30 to 45 minutes at 350 degrees F. You may put bacon on top if desired. Thank’s For Reading ground beef casserole Easy Recipes

Speedy Beef Stroganoff 


  • 1 pound ground beef
  • 1 envelope dry onion soup mix
  • 1/2 teaspoon ground ginger
  • 3 cups medium-wide uncooked noodles
  • 1 (4 ounce) can sliced mushrooms
  • 3 1/2 cups hot water
  • 2 tablespoons flour
  • 1 cup sour cream
  • 2 tablespoons cooking sherry (optional)


Brown ground beef in the electric skillet at 350 degrees F. Sprinkle soup mix and ginger over browned meat. Arrange noodles over meat. Add mushrooms with liquid; pour water over noodles. Cover tightly; cook at 225 degrees F for 20 minutes or until noodles is done.

Blend flour into sour cream; stir into mixture. Cook about 3 minutes or until thickened. Sherry may be added just before serving if desired. Yields 4 to 6 servings. 

Thank’s For Reading speedy beef stroganoff Easy Recipes

Corned Beef Hash 


  • 2 cups corned beef, ground
  • 3 cups cold boiled potatoes, ground
  • 1 onion, ground
  • Salt, to taste
  • Pepper, to taste
  • 4 tablespoons shortening


Mix corned beef, potatoes, onion, and seasonings together. If the mixture seems dry, moisten with a little milk or cream.

Heat shortening in skillet. Spread ground mixture evenly over skillet. Cook on medium-low heat until hash is slightly brown on the bottom.

Serves 4.

Corned Beef with Egg
After mixing corned beef ingredients, put them into individual baking dishes. Make an indentation in the center of each and break an egg into the center. Put into the oven and bake for about 25 minutes at 325 degrees F.

Thank’s For Reading corned beef hash Easy Recipes

Beef with a Cornbread Blanket


  • 1 pound ground beef
  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 (10 ounces) cans condensed cream of celery soup
  • 1 tablespoon prepared mustard
  • Salt and pepper, to taste
  • 1 package Jiffy cornbread mix


Crumble meat and brown in skillet with onion and green pepper. Drain off fat. Add soups and mustard. Stir to mix well. Add salt and pepper to taste. Pour into greased 9-inch square pan. Preheat oven to 400 degrees F.

Prepare cornbread mix according to package directions and pour over meat mixture spreading evenly to edges of the pan. Bake approximately 30 minutes or until the top of cornbread is golden brown. Check for doneness by inserting wooden pick or knife.

Thank’s For Reading beef with a cornbread blanket Easy Recipes

Beef in a Barrel


Serves 6.

  • 2 large pineapples
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 pounds ground chuck
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup coffee brandy
  • 1 cup diced fresh pineapple
  • 1 cup canned mandarin oranges
  • 1/4 cup mandarin liqueur
  • 18 fresh mushrooms
  • 3 tablespoons butter
  • 18 strips pimiento
  • 3 cups cooked rice


Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in a large frying pan for 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt, and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown.

Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments, and mandarin liqueur, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil-lined pan. Bake at 350 degrees F for 35 minutes.

Meanwhile remove stems from mushrooms, slightly hollowing out caps. Cook caps in butter in a small frying pan for about 3 minutes. Curl up each pimiento strip and place it in the mushroom cap. To serve, set both “barrels” on a warm platter, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.

Thank’s For Reading beef in a barrel Easy Recipes

Hot Chipped Beef Dip


  • 1/2 cup coarsely chopped pecans
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 11 ounces cream cheese, softened
  • 2 tablespoons milk
  • 1 cup sour cream
  • 1 (2 1/2 ounce) jar dried beef, cut into pieces
  • 1/4 cup chopped green bell pepper
  • 1 small onion, grated
  • Pepper


Oven toast pecans in butter and salt. Mix cream cheese, milk, beef, green pepper, onion, and pepper. Fold in sour cream and half the nuts. Place in a baking dish and sprinkle remaining nuts on top. Bake at 350 degrees F for 20 minutes. Serve in chafing dish with Melba rounds. Serves 8 to 10.

Thank’s For Reading hot chipped beef dip Easy Recipes

Seven Layer Ground Beef Casserole


  • 1 cup uncooked rice
  • 1 cup cooked or canned whole kernel corn
  • Salt and pepper to taste
  • 2 cups (15-ounce can) tomato sauce
  • 3/4 cup water
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped green pepper
  • 1 cup cooked or canned green beans
  • 3/4 pound ground beef


4 slices bacon cut up Put rice and corn in baking pan or dish. Sprinkle with salt and pepper. Mix tomato sauce and water. Pour half over corn and rice. Add layers of onion, green pepper, green beans, and beef. Sprinkle with salt and pepper. Add rest of the tomato mixture, top with bacon. Cover tightly. Bake at 350 degrees F for 1 hour. Uncover; cook 30 minutes more. Yields 4 to 6 servings. 

Thank’s For Reading seven-layer ground beef casserole Easy Recipes

Grilled Beef Roast

Ingredients and Procedure

From the kitchen of Kevin Taylor, the BBQ Guru Let’s talk beef roasts! You will do these pretty much the same way but a few differences….. First, sear these roasts over direct medium heat for about 5 minutes per side. Then, move them to indirect heat but let the temps get up around 300-325 degrees F. The reason for the higher temps is because as you mentioned these roasts can be pretty lean. You want to cook them fairly quickly.

There is really no need to mop if the cooking is done a little quicker. As for the timing, you want the temp to get up around 135 degrees F and then you will let it rest for 10 minutes and the temp will rise another 10 degrees. That is considered medium rare…145 degrees F.

That will work out to about 30-40 minutes per pound. A lot will depend on the heat and the thickness of the roast. ALWAYS keep a little journal and monitor your temps and roast sizes so in the future you can plan a little better.

So, remember a couple things…..sear over medium direct heat, then finish over medium indirect heat (300-325 degrees F) and when ready, take off when the temp shows 10 degrees cooler than what you eventually want. Let it rest for about 10 minutes. OK, how about a couple beef rubs and marinades???

Kevin’s Buckin’ Beef Rub

  • 1 1/3 cups chili powder
  • 1 tablespoon cayenne pepper
  • 2 tablespoons pepper
  • 4 tablespoons garlic powder
  • Combine and store.

Santa Maria Rub

  • 4 teaspoons garlic, granulated
  • 2 teaspoons kosher salt
  • 2 teaspoons pepper
  • 1 teaspoon celery seed
  • 1/2 teaspoon cayenne
  • Combine and store.

Rosy Rosemary Beef Paste

  • 2 tablespoons mustard, whole-grain
  • 2 tablespoons Country Bob’s All Purpose Sauce or Steak sauce
  • 2 tablespoons virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh rosemary, finely chopped or
  • 2 teaspoons dried, crushed

Mix all together. Rub into the roast, wrap and refrigerate for up to 12 hours. Thank’s For Reading grilled beef roast Easy Recipes

Corned Beef Casserole


  • 1 (8 ounces) package wide noodles, cooked and drained
  • 1 can corned beef, diced
  • 1 cup grated Cheddar cheese
  • 1 can cream of chicken or mushroom soup
  • 1 cup milk
  • 1/2 cup chopped onion

Combine everything but noodles. Add noodles and put in a 2-quart baking dish. Bake at 350 degrees for about 45 minutes. Yield: 6 servings Thank’s For Reading corned beef casserole Easy Recipes

Homemade Beef Gravy Mix


About 2 2/3 cups mix

  • 1 1/3 cups powdered milk
  • 3/4 cup Wondra flour
  • 3 tablespoons beef bouillon granules or low sodium
  • 1/8 teaspoon thyme or celery powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon sage or 1/4 teaspoon garlic powder
  • 1/2 cup butter/margarine
  • 3 teaspoons Kitchen Bouquet


Mix well and store in an airtight container. TO USE: Pour 1 cup cold water in a saucepan, using a whisk to blend, stir in 1/2 cup mix. Stir constantly over medium heat until gravy is smooth and slightly thickened, about 2 to 3 minutes. Makes 1 cup gravy. You have options to use whatever seasonings you like or try all of them, adjusting the amounts to your taste.

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Beefy Tater Tot Casserole


  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 (10 ounces) can cream of chicken-mushroom soup (or
  • 1 can each cream of chicken and cream of mushroom)
  • 1 to 1 1/2 cups sour cream
  • 1 (16 ounces) package frozen Tater Tots
  • Salt and pepper to taste


Brown ground beef with onion in skillet, stirring until crumble; drain. Mix soup with sour cream. Mix in beef mixture. Place in casserole and top with Tater Tots. Bake at 350 degrees F for about 30 minutes or until bubbly and Tater Tots are golden brown. Serve with salad and rolls. NOTE: I usually add grated Cheddar cheese, to taste, to the beef and soup mixture. Thank’s For Reading beefy tater tot casserole Easy Recipes

Chevy’s Fresh Mex Smokin’ Hot Habanero Steak Fajitas

Source: Chef: Mike Fuller, Chevy’s Fresh Mex, Phoenix, Arizona


  • 2 pounds skirt steak
  • 2 ounces achiote paste
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil blend
  • 3/4 cup pineapple juice
  • 1/2 cup yellow onion, chopped
  • 3 cloves garlic, peeled
  • 2 tablespoons salt
  • 1/2 white pepper
  • 3 jalapeno

Thank’s For Reading chevy’s fresh mex smokin’ hot habanero steak fajitas Easy Recipes

Swiss Steak-Sour Cream Casserole


  • 2 teaspoons olive or vegetable oil
  • 1 cup diced onions
  • 1 cup sliced mushroom caps
  • 2 teaspoons all-purpose flour
  • 1 1/2 cups water
  • 2 envelopes instant beef broth and seasoning mix
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon paprika
  • Dash of pepper
  • 4 (5 ounces) beef top or bottom round steaks, broiled until rare
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh parsley


Preheat oven to 350 degrees F.

In 10-inch nonstick skillet heat oil; add onions and mushrooms and saute, stirring, until onions are translucent. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute; gradually stir in water. Add broth mix, and stirring constantly, bring to a boil. Reduce heat and let simmer until mixture thickens.

Stir in cheese, Worcestershire sauce, paprika, and pepper, and remove from heat. Transfer steaks to 2-quart casserole and pour vegetable sauce over meat; cover and bake until steaks are tender about 45 minutes. Remove steaks from the casserole and set them aside.

Spoon 2 tablespoons of vegetable sauce into sour cream and stir to combine; pour sour cream mixture into casserole and stir until well blended. Return steaks to the casserole and serve sprinkled with parsley.

Yield: 4 servings 287 calories each serving NOTE: Plain yogurt can be substituted for the sour cream. Thank’s For Reading swiss steak-sour cream casserole Easy Recipes

Swiss Steak with Sour Cream


  • 50 (6 ounces) pieces bottom round steak
  • 1-quart vegetable oil
  • 3 pounds diced onion
  • 12 ounces flour
  • 2 1/2 tablespoons paprika
  • 6 quarts beef stock
  • 1 teaspoon pepper
  • 1/3 cup Worcestershire sauce
  • 1/2 cup Parmesan cheese
  • 4 cups sour cream


Heat the oil in a large skillet over medium-high heat. Once hot, quickly brown the meat in batches, removing it to a large oven casserole. Saut

Thank’s For Reading swiss steak with sour cream Easy Recipes

Swiss Steak for 50


  • 12 1/2 pounds round steak (1/2 inch thick)
  • 1 pound onions, minced
  • 2 cloves garlic, minced
  • 12 ounces tomato puree
  • 6 quarts water
  • 3 cups vegetable oil
  • 12 ounces flour
  • Salt and pepper to taste


Cut steak into 4-ounce pieces. Heat oil in a skillet. Brown steak on both sides. Place steak in roasting pan. Saut

Thank’s For Reading swiss steak for 50 Easy Recipes

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