1 - pound Ostrich Strips

BeefRecipes

Beef Orient on Roti Canai

Ingredients

3 roti canai cut in half

4 tomatoes, sliced
Some chopped cucumber

Beef Orient

4 tbsps oil

200g onion, sliced thinly

4cm cinnamon stick

1 sachet MAGGI® Nasi Kandar

Curry Mix mixed with 40ml water

Ingredients A

500g beef pieces

200g tomato, cubed

500ml water

3 tbsps MAGGI® Dark Soy Sauce

50g palm sugar

Method
Heat oil, fry onion and cinnamon stick until onion is soft. Add MAGGI® Nasi Kandar Curry Mix and stir fry until aromatic. Add ingredients A. Bring to boil, reduce heat and simmer.

Once gravy is fairly thick, remove from heat. Serve on roti canai topped with tomatoes and chopped cucumber.

Souper Sloppy Joes

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Tomato Soup

¼ cup water

1 tbsp. prepared yellow mustard

6 hamburger rolls

Method
COOK beef in skillet until browned. Pour off fat.
ADD soup, water and mustard. Heat through. Serve on rolls.

French Onion Burgers

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed French Onion Soup

4 slices cheese

4 round hard rolls, split

Method
Shape the beef into 4 (½-inch) thick burgers.
Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until they’re well browned on both sides. Remove the burgers and set aside. Pour off any fat.
Stir in the soup. Heat to a boil. Return the burgers to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top with cheese and continue cooking until the cheese melts. Serve burgers in rolls with soup mixture for dipping.

Quick Barbecued Beef Sandwiches

Ingredients

1 tbsp. vegetable oil

1 medium onion, chopped

26 oz. Campbell's® Condensed Tomato Soup

¼ cup water

2 tbsp. packed brown sugar

2 tbsp. vinegar

1 tbsp. Worcestershire sauce

1½ lb. thinly sliced deli roast beef

12 hamburger rolls, split and toasted

Method
HEAT oil in saucepot. Add onion and cook until tender.
ADD soup, water, sugar, vinegar and Worcestershire. Heat to a boil. Cook over low heat 5 min. Add beef and heat through. Serve beef mixture on rolls.

Taco Salad

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Southwest Style Pepper Jack Soup

½ cup water

1.25 oz. Pace™ Taco Seasoning Mix

15 oz. kidney beans, rinsed and drained

2 cups tortilla chips

4 cups shredded lettuce

½ cup sour cream

1 medium tomato, chopped

½ cup sliced green onions

Method
COOK beef in skillet until browned. Pour off fat.
ADD ½ can soup, water, taco seasoning mix and beans. Heat through.
HEAT remaining soup in saucepan.
ARRANGE chips on large serving platter. Top with lettuce, beef mixture, remaining soup, sour cream, tomato and onions.

Slow-Cooker Hearty Beef & Bean Chili

Ingredients

1½ lb. ground beef

1 large onion, chopped

2 cloves garlic, minced

1 can Campbell's® Condensed Tomato Soup

14½ oz. diced tomatoes

½ cup water

30 oz. red kidney beans

¼ cup chili powder

2 tsp. ground cumin

Method
COOK beef in skillet until browned. Pour off fat.
MIX beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in 3 ½-qt. slow cooker.
COVER and cook on LOW 8 to 10 hr.

Bistro Onion Burgers

Ingredients

1½ lb. ground beef

1 pouch Campbell's® Dry Onion Soup and Recipe Mix

3 tbsp. water

6 hamburger rolls, split and toasted

Lettuce leaves

Tomato slicec

Method
MIX thoroughly beef, soup mix and water. Shape firmly into 6 patties, ½" thick each.
COOK patties in skillet 10 min. or until done.
SERVE on rolls. Top with lettuce and tomato.

Grilled Picante Beef & Vegetable Wraps

Ingredients

⅔ cup mayonnaise

½ cup Pace® Cilantro Chunky Salsa

1 tbsp. lime juice

¼ tsp. crushed red pepper

½ tsp. ground cumin

¼ tsp. celery seed

1½ cups shredded cabbage

⅓ cup thinly sliced green pepper

1¾ lb. ground beef

2 green onions, chopped

1 cup Pace® Picante Sauce

¾ cup shredded pepper Jack cheese

¾ cup crushed corn chips

6 flour tortillas (10")

⅓ cup chopped fresh cilantro

Method
MIX mayonnaise and salsa. Sir in lime juice, red pepper, cumin and celery seed. Add cabbage and pepper and toss to mix. Cover and refrigerate until serving time.
MIX lightly ground beef, onions, picante sauce, cheese and corn chips. Shape into six 7x2" burgers.
GRILL burgers about 6 min. Turn over and grill 6 min. or until desired doneness. Keep warm. Wrap tortillas in aluminum foil.
WARM tortillas on grill 2 to 3 min., turning once. Unwrap tortillas. Place burgers on tortillas and top with coleslaw. Wrap and cut into diagonal halves. Sprinkle with cilantro.

Pace® Soft Tacos

Ingredients

1 lb. ground beef

1.12 oz. Pace™ Taco Seasoning Mix

¾ cup water

8 flour tortillas (8''), warmed

1 cup Pace® Picante Sauce

1 cup shredded iceberg lettuce

1 cup shredded Cheddar cheese

Method
COOK beef in skillet over medium-high heat until browned, stirring to separate meat. Pour off fat.
STIR in taco seasoning mix and water. Heat to a boil. Cook over low heat 5 minutes.
SPOON about 1/4 cup beef mixture down center of each tortilla. Top each with picante sauce, lettuce and cheese. Fold tortilla around filling. Serve with additional picante sauce.

Beef Taco Bake

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Tomato Soup

1 cup Pace® Chunky Salsa OR Pace® Picante Sauce

½ cup milk

6 (8") flour tortillas, cut into 1" pieces OR 8 (6") corn tortillas, cut into 1" pieces

4 oz. shredded Cheddar cheese

Method
COOK beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.
ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.
BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

Simply Delicious Meat Loaf & Gravy

Ingredients

1½ lb. ground beef

½ cup Italian-seasoned dry bread crumbs

1 egg, beaten

1 can Campbell's® Condensed Golden Mushroom Soup

¼ cup water

Method
MIX thoroughly beef, bread crumbs and egg. Shape firmly into 8"x4" loaf in baking pan.
BAKE at 350°F. for 30 min. Spread ½ can soup over top of meat loaf. Bake 30 min. or until done.
MIX 2 tbsp. drippings, remaining soup and water in saucepan. Heat through and serve with meat loaf.

Slow-Cooker Tuscan Beef Stew

Ingredients

1 can Campbell's® Condensed Tomato Soup

1 can Campbell's® Condensed Beef Broth

½ cup dry red wine OR water

2 lb. beef for stew, cut into 1" pieces

14½ oz. diced Italian-style tomatoes

3 large carrots, cut into 1" pieces

1 tsp. Italian seasoning, crushed

½ tsp. garlic powder

32 oz. white kidney beans (cannellini), rinsed and drained

Method
MIX soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic powder in 3½-qt. slow cooker.
COVER and cook on LOW 8 to 9 hr. or until done.
STIR in beans. Turn heat to HIGH and cook 10 min.

Stuffed Pepper Casserole

Ingredients

2½ cups Pepperidge Farm® Pepperidge Farm® Herb Seasoned Stuffing

1 tbsp. butter OR margarine, melted

1 lb. ground beef

1 medium onion, chopped

14½ oz. whole peeled tomatoes, cut up

8 oz. whole kernel corn, drained

2 medium green peppers, cut lengthwise into quarters

Method
MIX ¼ cup stuffing and butter. Set aside.
COOK beef and onion in skillet over medium-high heat until browned. Pour off fat. Add tomatoes and corn. Add remaining stuffing. Mix lightly.
ARRANGE peppers in 2-qt. shallow baking dish. Spoon beef mixture over peppers. Cover.
BAKE at 400°F. for 25 min. or until peppers are tender. Sprinkle with reserved stuffing mixture. Bake 5 min. or until golden.

Beef Taco Skillet

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Tomato Soup

1 cup Pace® Chunky Salsa

1½ cup water

8 corn tortillas OR flour tortillas (6"), cut into 1" pieces

1 cup shredded Cheddar cheese

Method
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot.
TOP with remaining cheese.

Cheeseburger Pasta

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Cheddar Cheese Soup

1 can Campbell's® Condensed Tomato Soup

1½ cups water

2 cups uncooked medium shell pasta

Method
COOK beef in skillet until browned. Pour off fat.
ADD soups, water and pasta. Heat to a boil. Cook over medium heat 10 min. or until done, stirring often.

Pace® "Sooner to the Southwest" Steak Salad

Ingredients

1 cup Pace® Picante Sauce

1 tbsp. vegetable oil

2 tsp. ground cumin

1 tsp. dried oregano leaves, crushed

4 (8 oz.) boneless beef rib-eye steaks

½ cup ranch salad dressing

2 tbsp. chopped fresh cilantro

2 tsp. lime juice

2 tsp. red wine vinegar

½ cup raisins

10 oz. mixed salad greens

4 oz. goat cheese, crumbled

12 frozen French-fried onion rings, heated according to pkg. directions

Method
MIX 1/4 cup picante sauce, oil, cumin and oregano. Rub steaks with picante sauce mixture and place in plastic bag. Seal and refrigerate 2 hr.
MIX remaining picante sauce, ranch dressing, cilantro, lime juice, vinegar and raisins. Cover and refrigerate until serving time.
REMOVE steaks from marinade. Grill steaks 10 min. or until desired doneness. Remove from grill and keep warm.
DIVIDE salad greens among 4 plates. Thinly slice steaks and arrange on greens. Top with cheese. Spoon some dressing over all and garnish with onion rings.

Ranchero Beef Tako Bake

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Creamy Ranchero Tomato Soup

¾ cup Pace® Chunky Salsa

¾ cup water

8 corn tortillas (6") OR 6 flour tortillas (8"), cut into 1" pieces

⅔ cup shredded Cheddar cheese

Method
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.
BAKE at 400°F. 30 min. or until hot. Sprinkle with remaining cheese.

Mexican Meatloaf

Ingredients

1 can Campbell's® Condensed Southwest Style Pepper Jack Soup

1½ lb. ground beef

½ cup dry bread crumbs

1 egg, beaten

1 medium onion, chopped

1 tsp. garlic powder

Method
MIX ½ can soup, beef, bread crumbs, egg, onion and garlic powder thoroughly. Shape firmly into 8"x4" loaf in baking pan. BAKE at 350°F. 30 min.
SPOON remaining soup over meatloaf. Bake 30 min. more or until done.

Steak 'n' Pepper Fajitas

Ingredients

1 lb. boneless beef sirloin steak steak, ¾" thick

1 cup Pace® Picante Sauce

1 tbsp. vegetable oil

2 medium green OR red peppers, cut into strips

1 medium red onion, sliced

1 tbsp. chopped fresh cilantro

8 flour tortillas (8'')

1 cup shredded Cheddar cheese

Method
GRILL or broil steak to desired doneness (allow 15 min. for medium), turning once and brushing often with ⅓ cup picante sauce.
HEAT oil in skillet. Add peppers and onion and cook until tender-crisp. Add remaining picante sauce and cilantro and heat to a boil.
SLICE steak into thin strips and place down center of each tortilla. Top with pepper mixture and cheese. Fold tortilla around filling. Serve with additional picante sauce.

Sirloin Steak Olè

Ingredients

1½ lb. boneless beef sirloin, 1½" thick

16 oz. Pace® Picante Sauce or Chunky Salsa

Method
Lightly oil the grill rack and heat the grill to medium. Grill the steak for 22 minutes for medium-rare or to desired doneness, turning the steak over halfway through cooking and brushing often with 1 cup of the picante sauce.
Let stand for 10 minutes before slicing.
Serve additional picante sauce with the steak.

Foolproof Beef & Broccoli

Ingredients

1 lb. boneless beef sirloin steak , ¾" thick

2 tbsp. vegetable oil

2 cups broccoli flowerets

1 medium onion, cut into wedges

⅛ tsp. garlic powder OR 1 clove garlic, minced

1 can Campbell's® Condensed Cream of Broccoli Soup

⅓ cup water

1 tbsp. soy sauce

Method
SLICE beef into very thin strips.
HEAT 1 tbsp. oil in skillet. Add beef and stir-fry until browned. Remove beef.
ADD remaining oil. Add broccoli, onion and garlic and stir-fry until tender-crisp.
ADD soup, water and soy. Heat to a boil. Return beef to skillet and heat through.

Easy Beef & Pasta

Ingredients

1 lb. boneless beef sirloin steak steak, ¾" thick

1 tbsp. vegetable oil

1 can Campbell's® Condensed Tomato Soup

½ cup water

16 oz. frozen frozen vegetable pasta blend

Method
SLICE beef into very thin strips.
HEAT oil in skillet. Add beef and cook until browned, stirring often.
ADD soup, water and vegetable/pasta blend. Heat to a boil. Cover and cook over low heat 5 min. or until done.

Make-Ahead Pizza Meat Loaves

Ingredients

1 lb. 10 oz. Prego® Traditional Italian Sauce

1½ lb. ground beef

1½ cups Pepperidge Farm® Herb Seasoned Stuffing

2 eggs, beaten

1 medium onion, chopped

¼ cup chopped green pepper

1 tsp. dried oregano leaves, crushed

4 oz. mozzarella cheese, cut into 6 pieces

Method
MIX ¾ cup pasta sauce, beef, stuffing, eggs, onion, pepper and oregano thoroughly and shape firmly into 6 loaves, placing 1 piece of cheese in center of each loaf. Place loaves in baking pan.
BAKE at 400°F. for 30 min. or until meat loaves are done. Cool slightly. Wrap and refrigerate up to 3 days. Cover and refrigerate remaining pasta sauce.
PLACE meat loaves and remaining pasta sauce in skillet. Cover and heat through.

Beef Teriyaki

Ingredients

1 lb. boneless beef sirloin steak steak, ¾" thick*

2 tbsp. vegetable oil

4 green onions, cut into 1" pieces

1 cup diagonally sliced carrots

1 medium green pepper, cut into 1" squares OR red pepper, cut into 1" squares

1 can Campbell's® Au Jus Gravy

2 tbsp. soy sauce

1 tbsp. cornstarch

½ tsp. ground ginger

1/8 tsp. crushed red pepper

4 cups hot cooked rice

Method
SLICE beef into very thin strips.
HEAT 1 tbsp. oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef.
ADD remaining oil, onions, carrots and green pepper. Cook until tender-crisp. Return beef to skillet.
MIX gravy, soy, cornstarch, ginger and crushed red pepper. Add to skillet and heat to a boil. Cook and stir 1 min. Serve over rice.

Mini Goldfish® Meat Loaves

Ingredients

1 cup Pepperidge Farm® Classic Cut Onion & Garlic Croutons

1½ lb. lean ground beef

1 egg, beaten

2 tbsp. milk

Pepperidge Farm® Cheddar Goldfish® Baked Snack Crackers

Method
PLACE croutons in zipper plastic bag. Close and crush with rolling pin until crumbs form.
MIX thoroughly ground beef, crumbs, egg and milk. Divide into 6 portions. Shape each portion into small loaf. Place on baking sheet.
PRESS Goldfish® crackers onto surface of loaves.
BAKE at 375°F. for 30 min. or until done.

3-Cheese Mostaccioli Bolognese

Ingredients

1 lb. ground beef

2 cloves garlic, minced

1 medium zucchini, cut in half lengthwise and sliced

1 lb. 10 oz. Prego® Traditional Italian Sauce or

1 lb. 9 oz. Prego® Organic Tomato & Basil Pasta Sauce

16 oz. mostaccioli or tube-shaped pasta (ziti) pasta, cooked and drained

1½ cups shredded mozzarella cheese

1 cup ricotta cheese