Category Archives: Beef

Ground Beef Wellington

2 Servings     Prep. Time 30 Mins./Bake Time 25 Mins.


  • 1/2 cup chopped fresh mushrooms
  • 1 tablespoon butter
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon pepper, divided
  • 1/2 cup half-and-half cream
  • 1 egg yolk
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon salt
  • 1/2 pound ground beef
  • 1 tube (4 ounces) refrigerated crescent rolls
  • 1 teaspoon dried parsley flakes


  • In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
  • In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining pepper. Crumble beef over mixture and mix well. Shape into two loaves. Separate crescent dough into two rectangles on a baking sheet. Seal perforations. Place meat loaf on each rectangle. Bring edges together and pinch to seal. Bake at 350° for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160°.
  • Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons. Yield: 2 servings.

Adjust recipe to amount  of servings desired.

Crowned Beef Bake

4-6 Servings   Prep. Time 20 Mins./Bake Time 25 Mins.


  • 1 pound ground beef
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2.8 ounces) french-fried onions, crumbled, divided
  • 2 cups frozen mixed vegetables
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream, divided
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
  • 1 egg, lightly beaten
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt


  • In a large skillet, cook beef over medium heat until no longer pink; drain. Place half in a greased 2-qt. baking dish. Layer with mushrooms, two-thirds of the onions and all of the vegetables. Top with remaining beef.
  • In a large saucepan, combine soup and 1/2 cup sour cream; cook over low heat until heated through. Pour over beef. Cut each biscuit in half; arrange cut side down around edge of dish. Sprinkle remaining onions in center of casserole.
  • In a small bowl, combine the egg, celery seed, salt and remaining sour cream; drizzle over biscuits. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 4-6 servings.







Hamburger Hoagies

4 Servings   Prep./Total Time 15 mins.


  • 1 pound ground beef
  • 1 teaspoon seasoned salt
  • 1/2 cup spreadable garden vegetable cream cheese
  • 4 hoagie buns, split and toasted
  • 1 jar (12 ounces) beef au jus gravy, warmed


  • In a large bowl, combine beef and seasoned salt. Shape into four 7-in. x 2-1/2-in. oval-shaped patties.
  • In a large skillet, cook patties over medium-high heat for 3-4 minutes on each side or until a meat thermometer reads 160° and meat juices run clear.
  • Spread cream cheese over cut side of buns. Place a hamburger patty on each bun bottom; replace bun tops. Serve with au jus gravy for dipping. Yield: 4 servings

All-American Barbecue Sandwiches

Servings 18     Prep./Total Time 25 mins.


  • 4-1/2 pounds ground beef
  • 1-1/2 cups chopped onion
  • 2-1/4 cups ketchup
  • 3 tablespoons prepared mustard
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 18 hamburger buns, split


  • In a Dutch oven, cook beef and onion until meat is no longer pink and onion is tender; drain. Combine ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper; stir into beef mixture. Heat though. Serve on buns. Yield: 18 servings.

Adjust recipe to suit the # of servings you want.

Beefy Tomato and Spinach Rotini

Prep Time: 25 min.  Total  Time: 25 min.

Serving Size: 6 servings (1-1/3 cups each)


  • 3 cups dry rotini pasta, uncooked
  • 1 pound ground sirloin beef (90% lean)
  • 1/2 cup chopped onion
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano, undrained
  • 1 can (6 oz each) Hunt’s® Tomato Paste-No Salt Added
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1 pkg (6 oz each) baby spinach leave


  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, cook beef and onion in large skillet over medium-high heat until beef is crumbled and no longer pink; drain. Stir in undrained tomatoes, tomato paste, broth and salt. Cook 5 minutes or until hot, stirring occasionally.
  3. Drain pasta. Add to meat mixture; mix lightly. Gently stir in spinach. Cover; cook 3 minutes over medium-low heat just until spinach is wilted, stirring after 2 minutes.


Servings 4 Cook Time 15 min. Prep. Time 5 min.


1 lb. ground beef

1/4 cup FRENCH’S® Extra Tenderizing™ Worcestershire Sauce

1/2 tsp. garlic salt

4 slices American cheese

4 Kaiser rolls, split and toasted

Lettuce, tomatoes


Combine beef, Worcestershire and garlic salt; shape into 4 burgers.

GRILL burgers over medium heat for 15 min. or until no longer pink in center, turning once. Top each burger with 1 slice cheese. Grill 1 min. longer.

PLACE burgers on rolls with lettuce and tomatoes. Splash on more Worcestershire to taste.



Tips from French’s

Tip: Baste burgers with 2 Tbsp. each FRENCH’S® Worcestershire Sauce and melted butter during grilling.


Bloody Mary Burger: combine 1 lb. ground beef, 2 Tbsp. FRENCH’S® Worcestershire Sauce, 2 Tbsp. FRANK’S® REDHOT® Cayenne Pepper Sauce, 1 Tbsp. drained horseradish and 1/2 tsp. celery salt. Shape into burgers; grill.


Mexican Burger: combine 1 lb. ground beef, 1/4 cup FRENCH’S® Worcestershire Sauce, 1/2 cup shredded Cheddar, 2 tbsp. chopped cilantro and 1 Tbsp. Mexican seasoning. Shape into burgers; grill. Serve burgers on rolls and top with salsa.


Italian Burger: combine 1 lb. ground beef, 1/4 cup FRENCH’S® Worcestershire Sauce, 1/4 cup grated Parmesan, 1 tsp. minced garlic and 1 tsp. Italian seasoning. Shape into burgers; grill. Serve burgers on rolls and top with mozzarella cheese and marinara sauce.


Bacon Onion Burger: Combine 1 lb. ground beef, 1/4 cup FRENCH’S® Worcestershire Sauce, 1/2 cup sautéed chopped onions and 1/4 cup minced, cooked bacon. Shape into burgers; grill. Top with American cheese and serve on rolls.


Southern Burger: Combine 2 lbs. ground beef, 1 lb. country-style sausage, 1/4 cup FRENCH’S® Worcestershire Sauce, 1 clove garlic, minced. Shape into 6 burgers; grill.




Luscious Chopped Steak

Yield: 2 servings

1/2 pound lean ground beef chuck

2 green onions, 3 inches of green left on, thinly sliced

1 tablespoon chopped flat-leaf parsley

2 teaspoons fresh lemon juice

2 teaspoons soy sauce, plus extra for cooking


Freshly ground black pepper

1 tablespoon extra-virgin olive oil


1. In a bowl, gently combine ground beef, green onions, parsley, lemon juice and soy sauce. Season with salt and pepper. Form into 2 patties, about 3 inches in diameter and 1 1/2 inches thick.


2. Heat olive oil in a nonstick skillet over medium heat. Cook patties for 6 minutes on the first side, then turn and cook for 4 minutes on the second side for medium. Brush the patties on the second side with some soy sauce. Serve immediately.


Per serving: 270 calories; 20g fat; 6g saturated fat; 65mg cholesterol; 21g protein; 2g carbohydrate; 1g sugar; 0.5g fiber; 510mg sodium; 35mg calcium.

Reuben Rolls


48 Servings Prep: 30 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons spicy brown mustard
  • 1/4 teaspoon prepared horseradish
  • 5 flour tortillas (10 inches), room temperature
  • 7 packages (2 ounces each) thinly sliced deli corned beef
  • 15 thin slices Swiss cheese
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 pkg. tortillas


  • In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
  • Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Yield: about 8 dozen.