Beef steaks

beef steak • white wine (50 ml) • evaporated milk (100 ml) • Dijon mustard • honey • Salt • Black pepper • Extra virgin olive oil

thin beef steaks • small flour tortillas for tacos • red onion • radishes • limes • avocados • Some dill pickles or bread and butter pickles • Fresh cilantro • little extra virgin olive oil • garlic cloves • ketchup • soy sauce •

beef (about 500 grams), I used round, but you can also use flank steak—just make sure it's a cut that can be shredded • onion • tomatoes • chile peppers • potatoes • garlic • black pepper • bay • salt and chicken bouillon

corn tortillas • beef sirloin steak • Roasted peppers • Green tomatillo salsa • Poblano chili sauce

skirt steak • tomatoes • green chiles • white onions • garlic • cilantro • salt • black pepper • chicken and beef seasoning • jalapeños • limes • oil (60 ml) •

thin beef steak • Vienna-style roll • Worcestershire sauce (I prefer Viandox sauce)

For the sauce: • medium onion • brandy • small glass of white wine • wedge of Manchego cheese, grated • cooking cream (400 ml) • beef steaks • Extra virgin olive oil • Salt and pepper to taste

beef stew meat (such as flank steak) • large sweet onions • medium potatoes • carrots • bay leaves • garlic cloves • sweet wine (optional) • Salt and pepper • Beef broth or water

ground beef (about 600 grams) • whole grain mustard • egg yolks • soy sauce • Worcestershire sauce (or steak sauce) • Black pepper • salt • smoked bacon • cheddar cheese (or similar) • Trocadero lettuce leaves (or any tender lettuce) • ripe tomato • red onion •

eggs • large potatoes • garlic • extra virgin olive oil • beef bouillon cube • dry sherry (about 60 ml) • water (about 120 ml) • cornstarch • bay leaf • salt • ground black pepper

large frozen salmon steaks • (about 8 1/2 cups or two 28-ounce cans) crushed tomatoes • cured bacon • (about 1 cup) frozen vegetable mix for sautéing • beef bouillon cube • white wine • Oregano • Flour • Olive oil • Sugar • Salt