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Here’s The Beef!

Classic Beef Shepherd’s Pie

Classic Beef Gravy:
1/4 cup butter
1/4 cup all-purpose flour
2 cups reduced-sodium beef broth
1 tsp beef bouillon granules
1/4 tsp pepper
Salt, as desired

In a large nonstick skillet, heat butter over medium heat until melted. Stir in flour; cook 5–7 minutes until mixture is deep brown, stirring often. Whisk in beef broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low; cook 2–3 minutes until thickened. Stir in beef bouillon granules and pepper. Season with salt, as desired.

1 lb ground beef (93% lean or leaner)
1-1/2 cups classic beef gravy
1-1/2 cups chopped onions
1-1/2 cups frozen peas and carrots blend
1/2 tsp pepper
2-1/2 to 3 cups mashed potatoes
2 Tbsp shredded Parmesan or cheddar cheese, for garnish

Preheat oven to 450 degrees. Heat a 10- to 12-inch cast iron or nonstick skillet, over medium heat until hot. Add ground beef and onions; cook 8–10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Stir in gravy, frozen vegetables, and pepper. Top beef mixture with potatoes; sprinkle with cheese, if desired. Bake for 20–25 minutes.

Beef Breakfast Waffles with Mango Syrup

12 oz cooked beef steak, cut into thin slices
1 mango, finely diced
1 jalapeño pepper, seeded and diced
1/4 cup real maple syrup
2 tsp lime juice
4 frozen waffles, toasted
1 Tbsp chopped fresh mint
Additional real maple syrup

Combine beef, mango, pepper, and 1/4 cup maple syrup in small saucepan. Bring to a boil and cook 5–7 minutes or until sauce is consistency of syrup and beef is heated through. Remove from heat and stir in lime juice. Evenly top each waffle with beef and mango syrup. Garnish with mint and drizzle with additional maple syrup as desired.

Slow Cooker Pot Roast Soup

1 beef shoulder roast boneless,
(approx. 2-1/2 lbs)
2 cups chopped onion
1 can (14-1/2 oz) diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes, cubes
1 cup beef broth
1 Tbsp minced garlic
1 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp pepper
2 cups broccoli slaw
1/2 cup frozen peas

Cut beef roast into 12 equal pieces. Place in a 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes,
potatoes, broth, garlic, thyme, salt, and pepper. Cover and cook on HIGH for 5–6 hours or on LOW
for 8–9 hours, until beef is fork-tender. Stir in broccoli slaw; continue cooking covered for 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered for 5 minutes.

Fig-Balsamic Glazed Beef Kabobs

1 boneless beef top sirloin steak,
(approx. 1 lb), cut 3/4-inch thick
1 medium red onion, cut into
12 pieces
1/2 cup fig preserves, chopped
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper

Soak four 10-inch bamboo skewers in water for 10 minutes; drain. Cut beef steak into sixteen 1-1/4-inch pieces. Alternately thread beef and onion pieces evenly onto skewers and set aside. Combine preserves, vinegar, oil, garlic, salt, and pepper in a small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of the remaining sauce. Place kabobs on grill over medium heat. Grill covered for 7–11 minutes on medium heat; cook to 145 degrees, for medium rare or 160 degrees for medium doneness; turning and basting with sauce every 2 minutes. Season kabobs with salt, as desired. Serve with reserved sauce for dipping.

Grilled Beef, Summer Squash, and Onion Salad

2 boneless beef strip steaks, (approx. 8 oz
each), cut 1-inch thick
1/4 cup balsamic vinegar
1/4 cup olive oil
1 large clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
2 tsp garlic-pepper seasoning, divided
1 medium red onion, cut into 12 wedges
1 medium yellow squash, cut in half
1 medium zucchini, cut in half lengthwise
8 cups mixed salad greens

In a small saucepan, bring vinegar to a boil. Reduce heat and simmer for 3 minutes, or until reduced by half. Whisk reduced vinegar, oil, garlic, salt, and pepper in a small bowl until blended. Set aside. Press 1 teaspoon garlic-pepper seasoning evenly onto beef steaks. Soak two 10-inch bamboo skewers in water for 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining teaspoon of garlic-pepper seasoning. Place steaks on grill over medium heat; arrange vegetables around steaks. Grill for 11–14 minutes on medium heat; cook to 145 degrees for medium rare, or 160 degrees for medium doneness. Grill squash for 8–12 minutes and onions for 12–15 minutes or until tender, turning occasionally.


Photos and recipes courtesy of the Wisconsin Beef Council.