This is the simplest recipe I know. I learned from my mother, and when I don't know what to eat and I only have beef in my refrigerator, I think this recipe is perfect.

We call this Italian beef even though there’s no Italian seasonings in it 😆 it’ll cook for hours and we’ll have it on nice crusty rolls. I made enough to feed an army because I’m feeding an army of mouths. Cut this recipe down to your own size and liking.

After this is salted it can be used to make many different recipes. Concerning Prauge Powder, It is used in cured meats to kill bacteria, prevent botulism and add flavor. However it is extremely toxic if ingested directly; in fact, it's colored pink to prevent people from mistaking it for regular salt. Do not mistake Prauge Powder with pink Himalayan salt. So use this with care in this recipe and others like this, it is very safe and necessary for proper flavor and food safety. This being said, you should know the risks, keep the curing salts properly labeled and out of the reach of children.

This sandwich is usually made with steak but, made it with ground beef and, it was a hit at my house.

Avoid cooking too much meat on a pan. Take larger pan so that meat pieces don't touch each other, or simply cook in batches. Otherwise beef would be steamed, not fried.

This is my husband's favorite meal. When I ask what would he like me to make for dinner, this is it, no matter what time of year it is! A few shakes of Tabasco Chipotle Pepper Sauce on top of a plate of this and he's a happy man!

About 45 years ago my dad watched a local noon news show and saw a recipe that he thought would be tasty. Since that time I've added and subtracted Till I created this recipe

This recipe is for a 3-pound roast. Adjust to any size and cook 40 to 50 minutes per pound.

I used to use various herbs and spices to make roast beef, but simple is really the best. Our family recipe for roast beef just uses salt and coarsely ground black pepper to flavor the meat.If you cut the meat when it's still hot out of the oven, the juices will just flow out, so leave it to rest for a while wrapped in aluminium foil. The juices will be settle throughout the meat.Please adjust the amount of salt and coarsely ground black pepper to taste. It tastes better with a generous amount of both. Recipe by FarmersK

I love anything curry but specially my curry beef ...this beef is full of flavor and can go over white rice or you can eat it in a roti wrap which is my favotite ! Enjoy

There are many ways to make this, in this quarantine this is what I had, came out good. I think it was better before I made it thicker.

A bit of larding. So tender and juicy.