3 lbs ground beef 2 medium onions, chopped 2 celery ribs, chopped 2 beef bouillion cubes 1 cup hot beef broth 2 (28 oz) cans baked beans with molasses

Ingredients:6 (6-ounce) Certified Angus Beef ® filet mignon steaks
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons apple cider vinegar
3 tablespoons grape seed oil
Salt and pepper to taste

Instructions:1. Combine ingredients and rub onto filets. Place in a zipper-locking plastic bag and refrigerate 1 hour.
2. Preheat grill to medium high. Grill steak to desired doneness.
3. Remove steak from grill and let rest 5 minutes. Slice thinly across the grain.

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If you are looking for tasty mediterranean recipes, here is one you just have to try. It is a beef casserole or stovetop beef stew filled with traditional mediterranean ingredients. Give it a try.

Ingredients:16 Certified Angus Beef ® Classic Meatballs (see recipe below)
4 hoagie rolls
2 tablespoons olive oil
1 teaspoon dried oregano
1/4 cup grated parmesan cheese
1 1/2 cups spaghetti sauce
4 ounces (1 cup) skim milk shredded mozzarella cheese


Instructions:1. Preheat broiler. Open hoagie rolls and lay flat on cookie sheet. Brush with olive oil and sprinkle evenly with oregano and parmesan cheese. Broil open face until crisp and golden.
2. In a large saucepan or frying pan combine spaghetti sauce and meatballs. Cook over medium heat until meatballs are warm throughout.
3. Spoon four meatballs onto one half of each hoagie with desired amount of sauce. Top with mozzarella and serve.

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Ingredients:3/4 pound Certified Angus Beef ® ground chuck
1/4 pound bulk sweet Italian sausage (skin removed)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 large egg
2 tablespoons minced fresh flat-leaf Italian parsley
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup tomato sauce

Instructions:1. Preheat oven to 350° F.
2. In a large mixing bowl combine beef, sausage, bread crumbs, Parmesan, garlic, egg, parsley, oregano, salt and pepper by hand.
3. Form into 16 meatballs approximately 1 1/2-inch in diameter (can be made a day ahead, stored in refrigerator). Coat bottom of a 9 x 12-inch baking dish with tomato sauce and line with meatballs.
4. Bake uncovered for 20 minutes. Turn each meatball upside down and bake an additional 10-15 minutes. Use an instant read thermometer to confirm meatballs are fully cooked. (160° F internal temperature)

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Ingredients:3 1/2 pounds Certified Angus Beef ® English roast
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon flour
1/4 cup tomato paste
1 cup beef broth
1 cup water
Salt and freshly ground black pepper to taste

Instructions:1. Preheat oven to 325° F.
2. Season roast heavily with salt and pepper. Heat oil in a Dutch oven. Sear roast for a couple minutes on each side over medium-high heat. The roast should be nicely browned on all sides. Transfer roast to large plate.
3. Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste followed by broth. Stir and scrape seared bits from bottom of pot. Add roast back to pot and add water as needed to come halfway up the roast. Cover tightly and place in oven. (Optional: use a slow cooker instead of the oven. Sear beef in heavy bottom sauté pan, follow instructions above then transfer to slow cooker, low for 5 to 6 hours until tender.)
4. Cook for 2 hours, turn and cook approximately one more hour, until completely tender.
5. Transfer roast to cutting board and tent with foil. Using a ladle, skim fat from liquid in dutch oven. Place Dutch oven on stovetop over medium heat and reduce liquid by half.
6. Slice roast against the grain or pull in bite-size pieces. Serve with reduced sauce.

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Ingredients:1 1/2 cups Certified Angus Beef ® Easy Pot Roast (leftovers - see recipe below)
4 English muffins
4 tablespoons butter, melted
1/2 onion, thinly sliced
1/2 green pepper, thinly sliced
4 slices provolone cheese
Salt and freshly ground pepper to taste


Instructions:1. Preheat broiler. Open muffins and lay flat on cookie sheet. Brush each half with butter (reserving 1-2 tablespoons for later). Toast in broiler until golden.
2. Heat a sauté pan over medium-high heat. Add reserved butter, onions and green peppers. Sauté, tossing occasionally until onions begin to get transparent. Lower heat, add pot roast and continue to cook until warm throughout. Add salt and pepper to taste.
3. Divide pot roast mixture evenly on the bottom halves of English muffins. Top each with provolone cheese. Return tray to broiler and cook 1-2 minutes until cheese bubbles.
4. Remove from broiler, place top on each sandwich and serve.

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Ingredients:1 pound Certified Angus Beef ® ground beef
1/2 pound bacon, diced
1 onion, peeled and diced
12 eggs
1 cup sour cream
1 1/2 cups half & half
1 cup milk
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound sourdough country-style round loaf
2 tablespoons butter
2 tablespoons minced fresh chives
4 ounces spinach, chopped into 1/2-inch ribbons
8 ounces (2 cups) shredded cheddar cheese

Instructions:1. In a large sauté pan, sear bacon over medium-high heat until it begins to crisp. Add onions and ground beef, reduce heat and simmer until no pink remains in beef. Remove from stovetop, drain off excess fat and set beef aside.
2. In a large pitcher combine eggs, sour cream, half & half, milk, salt and pepper. Use a hand immersion blender or whisk to blend until smooth. Set aside. Cut crust from bread and cut into 1/2 inch cubes. Preheat oven to 350°F.
3. Butter a 9 x 13-inch casserole pan to begin assembly. Layer half of bread cubes followed by beef mixture, chives, spinach, second half of bread and cheese. Pour egg into casserole.
4. Bake 30 minutes, turn and bake an additional 20-30 minutes until casserole has completely risen in the middle and has a golden crust. Remove from oven. Allow to cool 15 minutes before slicing and serving.

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Ingredients:1 cup sour cream
1/3 cup prepared horseradish (not horseradish sauce)
2 teaspoons Dijon mustard
1 tablespoon finely minced shallot
1 tablespoon finely minced fresh chives
1 teaspoon lemon juice
Heavy cream as needed
Salt and pepper to taste

Instructions:
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Ingredients: 3 to 4 pounds beef back ribs (about 8 ribs)* 1 teaspoon salt 1 teaspoon black pepper 1 large onion, finely chopped 1/2 cup honey 1/2 cup

Ingredients:2 pounds Certified Angus Beef ® sirloin, cut into 2-ounce pieces
Salt and pepper to taste
4 skewers (if using wood skewers, soak for 1 hour prior to usint)
One of the following sauces:
1




Instructions:1. Skewer two pieces of sirloin on each kabob.
2. Season and grill over medium heat until desired doneness.
3. Serve with your choice of sauce.

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Ingredients:1/2 cup mayonnaise
1/4 cup sundried tomatoes, chopped
1 tablespoon balsamic vinegar
Salt and pepper to taste

Instructions:1. Combine all ingredients in a blender. Let sit for 5 to 10 minutes and serve.

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Ingredients:1 tablespoon oil
2 tablespoons finely chopped red onion
1/2 teaspoon yellow mustard seeds
1/8 teaspoon cinnamon, grated fresh
1/8 teaspoon allspice, grated fresh
1/2 cup dried prunes, chopped and rehydrated with warm water
1 tablespoon sherry vinegar
1 tablespoon dark brown sugar
Salt to taste

Instructions:1. Heat oil in a medium-sized sauté pan over medium heat.
2. Sauté onions until tender, add mustard, cinnamon, all spice and salt. Cook for 3-5 minutes.
3. Add prunes, vinegar and sugar; cook an additional 5 minutes. Remove from heat; let cool and serve.

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Ingredients:1 mango, finely diced
1 red, yellow or orange bell pepper, seeded and finely diced
1 1 jalapeño, seeded and finely diced
1/2 small red onion, finely diced
1 tablespoon finely chopped cilantro
Juice from half a lime
Juice from half a lemon
1 tablespoon honey
1/2 teaspoon salt

Instructions:1. Combine all ingredients let sit for 10 minutes and serve.

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Ingredients:1 cup virgin olive oil
1 tablespoon white wine vinegar
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh oregano
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped yellow onion
1 tablespoon finely chopped garlic

Instructions:1. Combine all ingredients and stir. Let sit for 5 to 10 minutes and serve.

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Ingredients:4 Certified Angus Beef ® frankfurters
1 mango, finely diced
1 red, yellow or orange bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 small red onion, finely diced
1 tablespoon finely chopped cilantro
Juice of half a lime
Juice of half a lemon
1 tablespoon honey
1/2 teaspoon salt
4 gourmet buns

Instructions:1. Combine mango, peppers, onion, cilantro, juices, honey and salt.
2. Preheat grill to medium high. Grill frankfurters until heated through.
3. Serve frankfurters in buns with mango mojo.

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