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BBQ'd Meatballs
Beef and Cheese Enchiladas
Beef Fiesta Shells
Beef in Spicy Tomato Sauce with Black Beans
Beef Skillet Supper
Beefy Chili Mac
Best-Ever Hamburgers
Biscuit Meat Roll
Burn A Roast!
Cheeseburger of the '90s
Cheese Burger Macaroni
Cheeseburger Pockets
Cheese-Stuffed Hamburgers
Coffee and Pepper Steak
Deep Dish Taco Squares
Hamburger and Mushroom Gravy
Homemade Cheeseburger Macaroni
Jiffy Pot Roast
Make-Ahead Meatballs
Meat Loaf
Oven Barbecued Ribs
Pizza-Style Meatloaf
Poor Mans Golabki
Quick And Easy Glazed Meatballs
Quick Hamburger Dinner
Spicy Pepper Steak
Sukiyaki Skillet
Sweet And Sour Meatballs
Sweet And Sour Beef Strips
Tangy Pot Roast
Too Easy Shepherd's Pie
Beef Skillet Supper

1/2 tsp. ground paprika
1/4 tsp. garlic powder
4 3 ounce top round steaks
2 tsp. vegetable oil
1 onion, chopped
1 lb. frozen hash brown potatoes, thawed
2 Tbs. water
1 cup tomato sauce
1 cup beef stock
1 tsp. sugar
1-1/2 cups canned green beans, drained

Combine first 2 ingredients and salt and pepper to taste and rub over meat. Heat oil in a heavy nonstick skillet over medium high heat. Cook steaks 3-4 minutes per side, or until cooked through. Transfer meat to a platter and set aside. Add onion and potato and saute 3 minutes. Stir in next 4 ingredients and bring to a boil, stirring frequently. Stir in green beans and meat. Cover and simmer over medium heat about 5 minutes or until heated through.