• Blog

    10 Best Beef Recipes

    It’s said that variety is the spice of life and during the month of May Isle Casino Hotel® Waterloo will celebrate National Beef Month with a variety of delectable beef options. To help you celebrate, we’ve rounded up some of the best beef recipes to enjoy at home.

    1. Easy Beef Stroganoff
    Total time: 30 minutes
    Servings: 4

    1 (12 ounce) package egg noodles, cooked and drained
    6 ounces fresh mushrooms, sliced
    1 onion, chopped
    1/4 cup butter
    2 pounds lean ground beef
    4 tablespoons all-purpose flour
    2 cups beef broth
    1 cup sour cream

    Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.

    Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.

    Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

    2. Greek Baked Ziti
    Yield: Makes 6 to 8 servings
    Total time: 1 Hour, 20 Minutes

    12 ounces ziti pasta
    1 small yellow onion, chopped
    1 tablespoon olive oil
    2 garlic cloves, minced
    1 1/2 pounds lean ground beef
    2 (15-oz.) cans tomato sauce
    1 tablespoon fresh lemon juice
    1 1/2 teaspoons dried oregano
    1 teaspoon sugar
    1/2 teaspoon ground cinnamon
    1 1/2 teaspoons kosher salt, divided
    3 tablespoons butter
    3 tablespoons all-purpose flour
    3 cups milk
    1 cup grated Parmesan cheese
    1/2 teaspoon freshly ground black pepper
    Vegetable cooking spray1 (8-oz.) package shredded mozzarella cheese
    1/3 cup fine, dry breadcrumbs

    Preheat oven to 350°. Cook pasta in a Dutch oven according to package directions.

    Meanwhile, sauté onion in hot oil in large skillet over medium-high heat 4 to 5 minutes or until tender. Add garlic; sauté 30 seconds. Add beef; cook, stirring occasionally, 5 minutes or until crumbled and no longer pink. Drain mixture, and return to skillet.

    Stir tomato sauce, next 4 ingredients, and 1 tsp. salt into meat mixture. Bring to a simmer over medium-high heat, and cook, stirring occasionally, 2 minutes. Remove from heat.

    Melt butter in a large saucepan over low heat. Whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium, and cook, whisking constantly, 5 to 7 minutes or until thickened and bubbly. Stir in Parmesan cheese, pepper, and remaining 1/2 tsp. salt. Add sauce to pasta, stirring to coat.

    Transfer pasta mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with beef mixture, mozzarella cheese, and breadcrumbs.

    Bake at 350 F. for 20 to 25 minutes or until mixture is bubbly and cheese is melted. Let stand 10 minutes before serving.

    3. Beef Fondue & Dipping Sauces
    Total time: 20 min
    Yield: 8 Servings

    Aïoli Dip
    ½ cup mayonnaise
    1 large garlic clove, minced
    3 tablespoons olive oil
    ¼ teaspoon salt

    Curry Dip
    ¾ cup mayonnaise
    1 teaspoon lemon juice
    2 teaspoons curry powder
    1/8 teaspoon ground ginger

    Horseradish Sauce
    1/3 cup mayonnaise
    1/3 cup sour cream
    1 tablespoon prepared horseradish
    1 tablespoon Dijon mustard
    ½ cup ketchup
    2 tablespoons Worcestershire sauce
    ½ teaspoon garlic salt

    1 quart (4 cups) peanut oil
    1 (3-lb.) beef tenderloin or boneless beef top sirloin steak, cut into 1 1/2-inch cubes
    1 (8-oz.) pkg. fresh whole mushrooms

    To prepare aïoli dip, in a small bowl, combine 1/2 cup mayonnaise and garlic; blend well. With wire whisk, beat in olive oil and salt until well blended.

    To prepare curry dip, in a small bowl, combine all ingredients; blend well.

    To prepare horseradish sauce, in a small bowl, combine all ingredients; blend well.

    To prepare steak sauce, in a small bowl, combine all ingredients; blend well. Cover each dip or sauce tightly. Refrigerate until serving time.

    At serving time, heat peanut oil in fondue pot over medium heat until oil reaches 350°F. Place on warmer to maintain heat. Place beef cubes and mushrooms on serving platters.

    Pass beef and mushrooms to guests. Place 1 or 2 pieces beef and/or mushrooms on fondue fork. Place in hot oil; cook until beef is of desired doneness and mushrooms are tender. Serve with dips and sauces.

    4. Slow-Cooker Meatballs
    Total time: 9 hours
    Yield: 12 Servings

    ½ cup panko bread crumbs
    2 ounces Parmesan cheese
    ⅓ cup chopped fresh flat-leaf parsley leaves
    ⅓ cup milk
    1 large egg
    7 cloves garlic
    2 pounds 85% lean ground beef
    ½ pounds Italian sausage
    canola oil
    1 medium Sweet onion
    2 tablespoon olive oil
    2 tablespoons Italian seasoning
    ¼ teaspoon red pepper flakes
    1 can crushed tomatoes
    1 can diced tomatoes
    1 can tomato sauce
    2 teaspoon sugar
    1 small bunch fresh basil

    Preheat oven to 425 F. Combine panko, Parmesan, parsley, milk, egg and 3 garlic cloves in a bowl; let stand 10 minutes. Add beef and sausage; gently combine using your hands. Shape into 36 (1- to 1 1/2-inch) balls. Line a rimmed baking sheet with foil and lightly grease with canola oil. Place meatballs on baking sheet and bake until browned, 15 minutes.

    Drain well.

    Combine onion, olive oil, Italian seasoning, red pepper, and remaining 4 garlic cloves in a microwave-safe bowl. Microwave, stirring once, until onion is tender, 3 to 4 minutes. Combine onion mixture, crushed tomatoes, diced tomatoes, tomato sauce and sugar in the bowl of a 6-quart slow cooker. Gently stir meatballs into sauce. Cover and cook on low, until the flavors are combined, 8 to 9 hours. Stir in basil.

    5. Filet Mignons with Pepper Cream Sauce
    Total time: 25 minutes
    Yield: 4 servings

    1/4 cup coarsely crushed black peppercorns
    4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
    salt to taste
    1 tablespoon butter
    1 teaspoon olive oil
    1/3 cup beef broth
    1 cup heavy cream

    Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.

    Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 F. Remove the steaks to platter, and cover tightly with foil.

    Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

    6. Broccoli Beef
    Total time: 30 minutes
    Yield: 4 servings

    1/4 cup all-purpose flour
    1 (10.5 ounce) can beef broth
    2 tablespoons white sugar
    2 tablespoons soy sauce
    1 pound boneless round steak, cut into bite-size pieces
    1/4 teaspoon chopped fresh ginger root
    1 clove garlic, minced
    4 cups chopped fresh broccoli

    In a small bowl, combine flour, broth, sugar and soy sauce. Stir until sugar and flour are dissolved.

    In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

    7. Marinated Flank Steak
    Total time: 6 hours
    Yield: 6 servings

    1/2 cup vegetable oil
    1/3 cup soy sauce
    1/4 cup red wine vinegar
    2 tablespoons fresh lemon juice
    1 1/2 tablespoons Worcestershire sauce
    1 tablespoon Dijon mustard
    2 cloves garlic, minced
    1/2 teaspoon ground black pepper
    1 1/2 pounds flank steak

    In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.

    Preheat grill for medium-high heat.

    Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

    8. Barbeque Beef Casserole
    Total time: 40 minutes
    Yield: 12 servings

    2 pounds ground beef
    1 large onion, diced
    1 green bell pepper, seeded and diced
    1 (10 ounce) can whole kernel corn, drained
    1/2 cup barbeque sauce
    1 (14.5 ounce) can diced tomatoes, drained
    3 (8.5 ounce) packages corn bread mix

    Preheat the oven to 400 degrees F.

    Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9-by-13-inch baking dish.

    Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.

    Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.

    9. Sirloin Marinara
    Total time: 30 minutes
    Yield: 8 servings

    2 tablespoons olive oil
    1 onion, thinly sliced
    2 pounds top sirloin steak, sliced
    2 cups chunky pasta sauce
    2 cloves garlic, minced
    1/2 cup red wine

    Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Add the steak strips, turning so that all sides get browned, about 10 minutes.

    Add the tomato sauce, garlic and red wine. Reduce heat to low and simmer for 10 to 15 minutes, or until the steak is cooked through.

    10. Lemongrass Ground Beef Skewers
    Total time: 30 minutes
    Yield: 4 servings

    1/2 cup coarsely chopped lemon grass
    1 onion, coarsely chopped
    2 cloves garlic
    1 1/2 pounds lean ground beef
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1 teaspoon white sugar
    1 tablespoon cornstarch
    1 tablespoon oyster sauce
    1 teaspoon sesame oil

    Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

    Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.

    Form meat mixture into 12 meatballs. Thread onto skewers.

    Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F.

    If you need a break from cooking, Isle Casino Hotel® Waterloo is celebrating National Beef Month with our own Rounding Up the Beef Specials:

    Farmer’s Pick Buffet®
    • Tuesdays in May, Farmer’s Pick will be serving an unlimited Prime Rib buffet for $24.99.*
    • Lunch items throughout the month will include Country Fried Steak, Minute Steaks with Mushrooms & Gravy, Salisbury Steak, Roast Beef, Beef Fajitas and Brisket for $12.99* Monday through Friday.
    • Dinner items will include Country Fried Steak, Beef Bourguignon, Roast Beef, Beef Fajitas, Brisket and Steak Night on Friday and Saturday. Dinner is available Sunday through Thursday for $17.99* and Friday and Saturday for $19.99*.

    Otis & Henry’s® Steakhouse
    • Enjoy an 18 oz. T-Bone grilled with a Jack Daniels® glaze and served with a loaded baked potato for only $32.00!*
    The Lone Wolf®
    • Treat yourself to a Breakfast Steak Burrito for $8.99.* We take Steak, Swiss cheese, peppers, onions and egg and wrap it all up in a warm tortilla.
    • For lunch or dinner, we are featuring our tasty Reuben also for $8.99.* We’re talkin’ a heaping pile of corned beef topped with sauerkraut, Russian sauce and swiss cheese on marble rye bread with your choice of sweet potato fries, french fries or kettle chips. Mmmm-mmm!
    • If you love a good Reuben, but you also love pizza, then you’ll go crazy over our Reuben Pizza! Corned beef and sauerkraut over thousand island dressing topped with mozzarella cheese. Try a 7-inch for $7.99* or a 14-inch $12.99.*

    So if the month of May has you asking “where’s the beef?” remember the answer is right here, at the Isle Casino Hotel® Waterloo!


    Back to Blog