Beef Recipes


Beef and blue cheese stuffed mushrooms
1/2 pound Ground Beef
36 to 40 small button mushrooms
1/3 cup crumbled blue cheese
1/4 cup soft whole wheat bread crumbs
3 tablespoons minced chives
1 teaspoon Van Roehling Sizzlin' Oak seasoning
Preheat oven to 375°F. Remove and reserve stems from mushrooms. Mince
stems to yield 1/2 cup; discard remaining stems. Combine Ground Beef,
minced stems, blue cheese, bread crumbs, 3 tablespoons chives and Van
Roehling Sizzlin' Oak seasoning. Spoon beef mixture evenly into mushrooms.
Place stuffed mushrooms on rack in broiler pan. Bake 15 to 20 minutes.
Sprinkle with additional chives, if desired.
Rib Roast
Van Roehling Campfire Dust seasoning to taste (1-2 tablespoons)
Van Roehling OMGarlic seasoning to taste (1-2 tablespoons)
1 bone-in beef rib roast (6 to 7 pounds)
2 cups beef stock
Rub both seasonings all over roast. Place roast in a shallow roasting pan, fat
side up. Roast at 325° for about 2 ½ hours or until meat reaches desired
doneness (for medium-rare, a thermometer should read 145°; medium, 160°;
well-done, 170°).
Remove roast from oven; tent with foil. Let stand for 15 minutes before carving.
Meanwhile, pour drippings and loosened browned bits from roasting pan into a
small saucepan; skim fat. Add beef stock to drippings; bring to a boil. Serve
with roast.

Pot Roast
4 lb beef chuck roast
2 tablespoons Van Roehling Sizzlin Oak' seasoning
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
2 tablespoons Van Roehling OMGarlic seasoning
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
1/2 cup loosely packed parsley leaves, chopped
Sprinkle the roast all over with Van Roehling Sizzlin Oak' seasoning. Coat in
flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick
skillet over medium-high heat. Add the roast to the skillet and cook until golden
brown on all sides . Transfer the roast to the insert of a 6-quart slow cooker,
along with the carrots, celery, onions and 2 tablespoons Van Roehling
OMGarlic seasoning.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the
tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add
the flour and wine and whisk until thick (it's OK if there are some lumps). Add
the beef broth, and bring to a simmer, whisking, until the gravy is smooth and
thickens slightly, about 4 minutes.
Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The
roast and vegetables should be tender.
Remove the roast and set aside. Toss the vegetables/gravy with the parsley
and serve.

Saucy Meatballs
(This is a Van favorite for anytime company)
1 Pkg. Frozen Meatballs
1/2 - 1 bottle your Favorite Van Roehling Glaze & Grilling Sauce
For faster preparation, allow meatballs to slightly thaw.  Add
to a slow cooker or chafing dish.  Pour your favorite Van
Roehling Glaze & Grilling Sauce into cooker/dish.  Heat
thoroughly until meatballs are heated through, stirring often.
Serve.

Cheeseburger Soup
1 lb. ground beef
1/2c. chopped onion
2 tsp. Van Roehling Sizzlin' Oak Steak Rub
2 med. potatoes, cut in 1/2" pieces
1 carrot, coarsely shredded
1/4 c. Van Roehling Sweet Chipotle Glaze & Grilling Sauce
2 (14oz) cans low sodium beef broth
1 can cheddar cheese soup
4 oz. shredded cheddar cheese
In large skillet, cook meat and onion, seasoned with
Van Roehling Sizzlin' Oak Steak Rub, until meat
is browned.  Drain.  In 4qt. slow cooker, combine meat
mixture, potatoes, carrot, and Sweet Chipotle Glaze &
Grilling Sauce.  Stir until blended.  Add broth and cheddar
cheese soup.  Cover and cook on low setting for 10-11 hrs.
or high 5-5 1/2 hrs.  Ladle into bowls and top with
shredded cheddar cheese to serve.

Italian Beef Sandwich
1 beef roast
2 sticks butter or oleo, melted
1 packet brown gravy mix
1 1/2 T. Van Roehling Cheezy Italian Seasoning
1 c. sliced Peppercini Peppers
1/2 c. pepper juice
1 c. beef broth
1 med. onion, sliced
Provolone cheese slices
Hoagie buns
Place roast in slow cooker.  Pour beef broth & pepper juice on roast, add
butter.  Combine gravy mix, Cheezy Italian seasoning, peppers, and onions and
put on top of roast.  Cook on low 6-8 hours.  Shred beef, return to cook in juices
for 30 more minutes.  Scoop beef onto buns, cover with slice of cheese.  Put on
cookie sheet in oven under broiler for 1-3 min. until cheese melts.

Pizza Dogs
8 beef or turkey hot dogs
1/2 cup tomato sauce
2 Tbsp. Van Roehling Cheezy Italian
Seasoning
1 c. mozzarella cheese, shredded
1 sm. onion, chopped.
8 hot dog buns
Add Van Roehling Cheezy Italian seasoning to tomato sauce in small
microwaveable bowl.  Cover and cook until heated through.  Place hot dogs on
microwaveable plate and cook until hot, about 3 min.  Place hot dog in each
bun, top with sauce mixture, sprinkle with cheese and onions.  Serve.

Italian Bagel Burger
1# Ground Beef
1 small can tomato sauce
4 slices Mozzarella cheese
1 small onion, sliced and separated
1c. portabella mushrooms, sliced
3-4 Tbsp. Van Roehling Cheezy Italian Seasoning
4 sliced bagels
1 Tbsp. butter
Make 4 patties from ground beef.  Place in skillet and cook
over medium heat until done, turning once.  When burgers are
almost done, in small skillet or saucepan, melt butter.
Add onions and mushrooms and cook until onions are
clear.  Heat tomato sauce in microwave, using microwave
safe bowl. Add Van Roehling Cheezy Italian seasoning to
tomato sauce.  On bottom half of each bagel, layer burger,
slice of cheese, tomato sauce, then top with onion and
mushroom mixture.  Cover with top half of bagel and enjoy.

Brats With Kickin' Sauce
6 Pre-cooked bratwurst           
6  Hoagie buns, split & toasted
1/2 c. Van Roehling Sweet Chipotle or Spicy Habanero Glaze & Grilling Sauce
1 c. Prepared coleslaw
Grill bratwurst uncovered over medium coals for 3-7 min, or until browned and
heated through, turning once halfway through grilling.  To serve, top buns with
coleslaw, bratwurst, and VR Sweet Chipotle or Spicy Habanero Glaze &
Grilling Sauce.

Cabbage Rolls
1/2 lb. ground beef
1 sm. onion, chopped
1/4 head cabbage, chopped
1 can Crescent Rolls
2 tsp. Van Roehling Sizzlin' Oak Steak Rub
In a skillet, mix ground beef, Van Roehling Sizzlin' Oak steak rub, and onion.  
Cook over med. heat until browned.  Drain.  Mix in cabbage.  Prepare baking
sheet as directed on crescent roll package.  Place a Tbsp. of ground beef
mixture on each rectangle of crescent roll.  Roll each up, seal, and bake as
directed.

Beef & Pepper Mini Pizza
1 1/2 T. Van Roehling Sizzlin' Oak Steak Rub
8 oz. Beef Rump Steak
1 Red Bell Pepper
3 oz. Tomato Paste
2 t. Van Roehling Cheezy Italian Seasoning
1/2 c. Mozzarella Cheese, grated
1/3 c. Sour Cream
2 1/2 T. Brown Mustard
1 can Flaky Biscuits
Sprinkle steak with Sizzlin' Oak Steak Rub.  Heat skilled, cook the
steak for 5 minutes on each side, then slice into thin strips.
Cut pepper in half, and remove seeds and membrane.
Place in oven on 400, skin side up, on a cookie sheet for
10-15 minutes, until skin is blistered.  Cool.  Peel away
skin and cut flesh into thin strips.  Cut biscuits in half
and flatten each to a small round.  Mix tomato paste and
Cheezy Italian Seasoning, and spread over biscuits.  Sprinkle
with mozzarella, then top each with a few beef and pepper
strips.  Bake 15 minutes on lightly greased cookie sheet
@ 400.  Mix sour cream and mustard.  Spoon over
pizzas and serve.

Mini Meatballs
1 1/2 T. Light Rum
2 T. Soy Sauce
1 clove garlic, pressed
1 t. ginger
1# ground beef
Your favorite Van Roehling Sauce
Combine first 4 ingredients.  Add beef and blend well.  Shape into
1" diameter ball.  Bake on cookie sheet @ 300 for 12-15 minutes,
turning once.  Serve on toothpicks with your favorite Van
Roehling Sauce for dipping.

Saucy Joes
1# ground beef
1 onion, chopped  
6oz. Van Roehling Daddy's German or
Honey Jalapeno Glaze & Grilling Sauce
Cook beef and onion in large skillet over med. heat until browned. Drain.
Stir in sauce and heat through. Serve on buns. 15-20 min.

Roast Chuck Original
3 lb. boned chuck roast
2T oil
1 clove garlic, minced
1/2 c water
1 c onion, sliced
3/4 bottle Van Roehling Daddy's German BBQ Sauce
In a heavy pan, brown roast in oil.  Pour off fat.  Stir in remaining
ingredients.  Salt and Pepper to taste.  Cover; cook over low heat 2 1/2
hours or until tender.  Spoon off fat.  Thicken sauce if desired.

Beef Sliders
1# ground beef
1 sm onion, chopped
2T Van Roehling Sizzlin’ Oak
Steak Rub
1 tomato, thinly sliced
1/4c lettuce, chopped
3 slices American cheese, cut in 1/4's
8 slices bacon, cooked crisp,cut in 1/3rds
12 mini rolls
Mustard, Catsup, Mayonnaise to taste
Combine ground beef, onion, and steakrub.  Divide into 12 small patties.
Grill patties for 3 min. on each side or until internal temperature is 145º.  
Spread bottom half of each roll with mustard, catsup, or mayonnaise to taste.  
Add beef patty, cheese, 2 pieces of bacon, ½ slice tomato, lettuce,
and top with remaining bun. Serves 4

Tasty Burgers
1 lb. Ground Beef
Van Roehling Sizzlin’ Oak Steak Rub
Sprinkle ground beef with rub and mix through.  Shape into 4 patties.
Place on hot grill and cook to desire doneness. Serves 4

Sloppy Joes
1 1/2 lbs. ground beef       1 sm. onion, chopped   1 sm. green pepper, chopped
2 tsp. Van Roehling Campfire Dust seasoning   
2-3 c. Van Roehling Honey Jalapeno Glaze & Grilling Sauce
Combine ground beef, onion, Van Roehling Campfire Dust seasoning, and
green pepper in skillet.  Cook until beef is browned and crumbled.  Drain.  Add
sauce, simmer 10-15 min.  Serve on buns with Onion Rings and Fresh Fruit.  
(May use Van Roehling Sweet Chipotle Sauce for a little heat kick instead of
Honey Jalapeno)

Grilled Sirloin  
1 1/2" thick Sirloin
2 tsp. Van Roehling Sizzlin' Oak Steak Rub
Sprinkle rub evenly over both sides of the steak, pressing the rub gently into the
meat.  Cover steak with plastic wrap and allow to sit for 20 minutes at room  
temperature. Heat grill to medium-hot with lid closed (or until charcoal has
light layer of gray ash).  Grill steak for 4-7 minutes per side for medium rare
or 12-14 minutes per side for well done.  Let steak sit 2 minutes, then serve.

Barbecued Short Ribs
3 lbs. beef short ribs
Van Roehling Sizzlin' Oak Steak rub
Van Roehling Daddy's German BBQ sauce
Sprinkle ribs on both sides with Van Roehling Sizzlin' Oak Steak rub. Place
over hot coals on grill (approx. 350°). Grillabout 7 minutes, turn and grill 5-6 min.
more, depending on desired doneness.  Serve with Van Roehling Daddy's
German BBQ sauce for dipping, roasted corn, lettuce salad sprinkled with a
mixture of olive oil and 2 tsp. Van Roehling Cheezy Italian seasoning

Joe's Ham Salad
1(16oz) Pkg Beef Bologna         1/4c. Mayonnaise
2 t. Sweet Pickle Relish            1 sm. onion, chopped
2 t. Van Roehling Sweet Piggy Pork Rub
Grate bologna, add remaining ingredients.  Mix well.
Serve on bread or buns.
Grated cheese may be added also, and for a little
kick, replace the pickle relish, with Van Roehling
Texas Jalapeno Sweeties, chopped.
Submitted by Joe H., Hannibal, MO

Beef Kabobs
1 1/2# Beef; cut in 1" cubes
1/2c.Van Roehling Daddy's German BBQ Sauce
12 Mushroom Caps
1 Lg. Green Pepper, cut into 12 pieces
1 Lg. Onion, cut into 12 pieces
Van Roehling Sizzlin' Oak Steak Rub
Marinate beef in Van Roehling Daddy's German BBQ Sauce for 30 min.  
Reserve sauce.  Arrange beef on skewers; alternating with vegetables.  Brush
with reserved marinade.  Sprinkle with Van Roehling Sizzlin' Oak Steak Rub.  
Place on greased grill about 3" from coals.  Turn often.  Baste frequently and
grill for about 10-20 min. or until beef is at desired doneness.  

Meatballs With Gravy
1 1/2# Ground Beef             1/4c. Bread Crumbs
1/4 c. Milk                            1 Egg
1 1/2 T. Van Roehling Sizzlin' Oak Steak Rub
2 Pkg. Brown Gravy Mix
Combine all ingredients, except gravy mix.  Form into 1" balls.  Brown in skillet.  
Drain fat.  Place in slow cooker, cover.  Cook on low 3-4 hours or can be kept
on all day.  When ready to serve, prepare gravy as directed on package.  Pour
into meatblls and stir.  Serve over rice.

Meatball BBQ Kabobs
1 egg, beaten                       1/4c milk
1/2 c. quick oats                 1 1/2 lb. ground beef
2 t. Van Roehling Sizzlin' Oak Steak Rub
20 large pimento-stuffed green olives
1/2 c. Van Roehling Daddy's German BBQ sauce
Combine egg, milk, oats, and Van Roehling Sizzlin' Oak Steak Rub.  Add beef,
mix well.  Shape meat around olives, forming 20 meatballs.  Thread balls on
skewers, pushing skewers through olives.  Brush with Van Roehling Daddy's
German BBQ sauce.  Cook on grill over medium flame 8 minutes.  Turn, brush
again with sauce.  Grill an additional 4 minutes.  
For those who like it hotter, use Van Roehling Spicy Habanero BBQ sauce.
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