Beef Dip

Thinly sliced cooked roast beef
Sliced onions
Cheese
Any type of bun or French bread

Arrange beef, onions and cheese on bread in oven, broil for a few minutes until cheese is melted. Fold into sandwich and enjoy with the following beef dip sauce!

Drizzle olive oil in pan on medium heat.
Add and cook for a few minutes:
2 tbsp chopped onion
1 tbsp minced garlic
1/2 tsp dried oregano
1/2 tsp thyme
1/2 tsp basil
Add:
1/4 c red wine
2 tbsp soy sauce
2 tsp Worcestershire sauce
1 c beef stock
Simmer on medium heat until liquid reduced by half.

Cheeseburger Sliders

12 White dinner rolls or brioche buns
3 c shredded cheddar cheese
2 lbs ground beef
1 c chopped onion
1 c diced tomatoes (14 oz)
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
2 c cooked & crumbled bacon
Glaze:
1 c butter
1/4 c brown sugar
4 tsp Worcestershire sauce
2 tbsp dijon mustard
Cut buns in half, arrange bottom halves in greased, 9x13inch baking pan. Sprinkle with shredded cheese.
In large skillet, cook ground beef and onion until beef no longer pink. Drain off liquid. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook for a few minutes. Spoon mixture evenly over rolls, top with crumbled bacon, then top-halves of buns. Melt butter for glaze and stir in brown sugar, Worcestershire sauce and mustard. Pour over rolls and bake, uncovered at 350F for 20-25 minutes.

Beef Tenderloin with
Red Wine Sauce

Season thawed tenderloin generously with salt & pepper. Let rest in fridge for 24 hours.
Preheat oven to 450F. Using a cast iron pan, sear all sides of tenderloin on high heat. Place on wire cooking rack over baking sheet. Bake for 15-20min until meat thermometer reads 115-120F (rare) or 130-135F (medium rare). Let rest 15min prior to eating (tenderloin will cook a bit more while resting).

Red Wine Sauce
2 tbsp butter
1 c chopped onion
1 tbsp minced garlic
4 c beef broth
2 c red wine
1/2 tsp thyme
1 tsp sugar
Dash salt & pepper
Melt butter in saucepan over medium heat. Add chopped onions and garlic and cook for a few minutes. Stir in beef broth, red wine, thyme, sugar and salt and pepper. In a separate saucepan, melt an additional 2 tbsp of butter and mix in 2 tbsp of flour to create a roux. Slowly mix in butter mixture to red wine sauce to thicken. Simmer for a 1/2 hour until wine reduced by half.
Serve over sliced tenderloin.

Spaghetti Sauce

2 lbs ground beef
2 tbsp crushed garlic
1 c chopped onion
2 cans diced tomatoes (14 oz each)
2 cans crushed tomatoes (28 oz each)
1 can tomato paste
3 tsp dried basil
3 tsp dried oregano
1 1/2 tsp dried thyme
1 tsp salt
1 tsp black pepper
2 tbsp brown sugar
1 1/2 c beef broth
2 tbsp balsamic vinegar
Brown ground beef in large skillet on medium heat. Add garlic and onion and cook for a few minutes. Add both diced and crushed tomatoes, tomato sauce, basil, oregano, thyme, salt and pepper. Cook for 1 minute until combined. Add beef broth, brown sugar and balsamic vinegar. Bring to a boil, then reduce to low and simmer for 1 hour. Stir occasionally. Let rest 15 minutes before serving.

Hamburger Soup

2 lbs hamburger
28 oz canned tomatoes
3/4 c ketchup
2 c carrot (shredded)
1 c onion (diced)
1 c celery (diced)
1/2 c pot or pearl barley
1 tbsp parsley
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
Brown ground beef in large pot on medium heat. Drain off fat. Add remaining ingredients. Bring to a boil then let simmer for 1 hour. Freezes very well.

Sloppy Joes

1 lb ground beef
2 tsp chopped garlic
1/2 c chopped onion
1/2 tsp onion powder
2 tbsp tomato paste
1 can tomato sauce (8 oz)
2 tsp yellow mustard
2 tbsp Worcestershire sauce
1/4 c brown sugar
1/4 tsp paprika
Brown ground beef in large skillet on medium heat. Drain off liquid. Mix in remaining ingredients and simmer on low for 30 minutes. Spoon onto toast or any type of bread, top with shredded cheese.