Beef Buns Recipes

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BARBECUED BEEF ON BUNS



Barbecued Beef on Buns image

My mother-in-law gave this recipe to me, and my family loves it. I like to serve it at buffet meals when company comes over.

Provided by Taste of Home

Categories     Lunch

Time 3h55m

Yield 20 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (3 pounds)
1 medium onion, chopped
1/2 cup chopped celery
Water
1-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons ground mustard
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
Few drops hot pepper sauce
Hamburger buns

Steps:

  • Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.

Nutrition Facts :

BAO BEEF BUNS



Bao Beef Buns image

A Chinese staple made simple. Heat shredded Pot Roast, stir in spinach and hoisin sauce, wrap in store-bought biscuit dough and steam through on your stovetop.

Provided by BIWFD

Categories     Appetizer

Time 30m

Yield Makes 30 servings

Number Of Ingredients 4

12 ounces Cooked Beef Pot Roast
1 cup chopped spinach, green onions or Swiss chard
1/2 cup hoisin sauce
3 cans (10 biscuits each) refrigerated buttermilk biscuits

Steps:

  • Chop or shred pot roast; place in large microwave-safe dish. Cover, vent and microwave until heated through, stirring occasionally. Stir in spinach and hoisin sauce. Microwave until sauce is thickened and beef is coated with sauce. Set aside.
  • Cut parchment paper to line basket of stove-top steamer, cutting hole in center as needed. Add water to steamer, making sure water level is below basket. Bring water to a boil.
  • Meanwhile, place biscuit dough pieces on cutting board. Flatten each piece of dough into 3-inch square, extending corners; press corners onto board with thumbs. Place about 1 tablespoon of beef mixture in center of dough square. Bring two opposite corners up and over filling and pinch together; bring remaining two corners up and over filling, pinching all seams and corners together to form square bun. Repeat with remaining dough and filling. Turn buns over until ready to cook. Place buns into steam basket in batches, keeping at least 2 inches apart. Cover and steam 7 minutes or until dough reaches temperature of 190°F and the filling is 165°F. Gently remove buns from basket with long handled tongs; cool. Repeat until all buns are steamed. Serve bao buns with sauce as desired.

Nutrition Facts : Calories 180

TASTY BUNS



Tasty Buns image

Excellent yeast buns that can be used for hamburgers or just plain dinner rolls. They don't take long to make and have never failed for me!

Provided by Charlene Kaunert

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h20m

Yield 12

Number Of Ingredients 7

5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
¾ cup water
½ cup vegetable oil
¼ cup white sugar
1 teaspoon salt

Steps:

  • Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
  • Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
  • Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
  • Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 45.3 g, Cholesterol 1.6 mg, Fat 10.1 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 204.2 mg, Sugar 5.3 g

NIKUMAN (STEAMED BEEF BUNS)



Nikuman (Steamed Beef Buns) image

Traditional Japanese recipe, delicious steamed buns filled with beef. You can add some mustard-like topping to serve.

Provided by Mike Córdova

Time 2h20m

Yield 6

Number Of Ingredients 16

1 cup milk
½ cup white sugar
1 (16-ounce bag) steamed bun flour
½ teaspoon salt
1 tablespoon olive oil
1 pound ground beef
½ cup diced shiitake mushroom caps
1 stalk green onion, diced
1 tablespoon cornstarch
1 teaspoon white sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
½ teaspoon salt
⅛ teaspoon Chinese five-spice powder
1 pinch ground black pepper

Steps:

  • Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
  • Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
  • Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
  • Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
  • Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
  • Cover each meatball with a dough circle, pinching the edges to close.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 21.6 g, Cholesterol 50.6 mg, Fat 13 g, Fiber 0.3 g, Protein 14.5 g, SaturatedFat 4.5 g, Sodium 507.1 mg, Sugar 19.5 g

MEAT BUNS



Meat Buns image

On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. -Sharon Leno, Keansburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

DOUGH:
1-1/2 teaspoons active dry yeast
1/2 cup plus 1 tablespoon warm water (110° to 115°)
3 tablespoons sugar
1 large egg
1/2 teaspoon salt
2 to 2-1/4 cups bread flour
FILLING:
1 pound ground beef
1-1/2 cups chopped cabbage
1/2 cup chopped onion
Salt and pepper to taste
1/2 cup shredded cheddar cheese
2 tablespoons butter, melted

Steps:

  • In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 172mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

BEEF ROLL UPS



Beef Roll Ups image

Beef Roll Ups . Delicious tender pieces of beef wrapped around cheese and vegetables and coated in a lovely Balsamic Glaze. A really quick and easy recipe too

Provided by Lovefoodies

Categories     Beef

Time 20m

Number Of Ingredients 13

8 thin sliced sirloin steaks
2 - 3 tbsp Worcestershire sauce
1 TBS garlic powder
1 TBS onion powder
1 tbsp olive oil
1 orange red and 1 yellow peppers
1 cup of Gruyere cheese
1 sliced medium onion
2 tsp butter
2 tbsp finely chopped shallots
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup beef broth

Steps:

  • Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
  • Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
  • Cut the peppers and onion to matchstick size and set aside.
  • In a pan, melt the butter then add the shallots and cook until translucent.
  • Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
  • Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
  • Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
  • Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
  • Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
  • When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
  • Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!

Nutrition Facts : Calories 349 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 320 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

BEEF ON A BUN



Beef on a Bun image

My mom gave me this "Focus on Africa" cookbook for my birthday this year, and this is from that.

Provided by Jaime in Winnipeg

Categories     Roast Beef

Time 7h10m

Yield 12 serving(s)

Number Of Ingredients 13

3 cups celery, chopped
1 cup ketchup
1 cup water
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon pepper
1 cup onion, chopped
1 cup barbecue sauce
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon garlic powder
14 -18 hamburger buns, split
2 -4 lbs roast (trim fat)

Steps:

  • Combine celery, onion, ketchup, bbq sauce, water, vinegar, worcestershire sauce, brown sugar, chili powder, pepper, and garlic powder and mix well.
  • Pour into slow cooker.
  • Add roast, cover and cook high for 6 - 7 hours.
  • Remove roast and shred meat. Return meat to sauce and serve over buns with a slotted spoon.

QUICK BEEF BUNS



Quick Beef Buns image

One of my husband's favorites! My sister gave me the recipe many years ago. Not gourmet by any stretch of the imagination but definately good food!

Provided by Lvs2Cook

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb ground beef
2 tablespoons green peppers
2 tablespoons minced dried onion
1/2 cup breadcrumbs
1/4 cup barbecue sauce
1 teaspoon salt
8 ounces crescent roll dough
mozzarella cheese
1 egg yolk

Steps:

  • Cook beef, pepper & onion in skillet over med. heat until brown. Remove from heat and stir in bread crumbs, barbecue sauce and salt. Set aside.
  • Preheat oven to 375º. Separate crescent roll dough in 4 rectangles on lightly floured board. Roll dough in 8x4 rectangle-cut crosswise in half. Place 2 tbsp of meat mixture on each half. Top with some mozzarella. Pull corners of dough toward the center and twist. Pinch to seal. Place buns on greased cookie sheet. Repeat with rest. Makes 8 buns.
  • In small cup, beat egg yolk and 1 tsp water with fork until blended. Brush top of buns.
  • Bake 10-15 minutes or until golden.

PULLED BEEF BAO BUNS RECIPE



Pulled Beef Bao Buns recipe image

These pulled beef bao buns are one of my favorite Asian dishes in all times! The steamed buns are so soft, light and pillowy. Filled with delicious and rich slow cooked pulled beef. This dish may seem like a complicated, but if you follow all steps you will learn how to make the best bao buns with the best meat filling.

Provided by TheCookingFoodie

Categories     Dinner Recipes     Lunch Recipes

Yield 15

Number Of Ingredients 24

3 1/2 cups (440g) Flour
2 tablespoons Sugar
2 teaspoons Instant-dry yeast
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1¼ cup (300ml) Milk
2 tablespoon Oil
1kg brisket beef or other cut
Salt
Pepper
2 cups (480ml) Beef stock
2 tablespoons (25g) Honey/brown sugar/white sugar
1/3 cup (80ml) Soy sauce
4 Garlic cloves, minced
2 Onions, sliced
1/3 cup (80ml) BBQ sauce
1 tablespoon Ginger, grated
2 Carrots, thinly sliced
2 Cucumbers (seedless), thinly slices
1 Red onion, thinly slices
1/2 cup (120ml) Rice vinegar
1/4 cup (60ml) Water
2 tablespoons Sugar
1 teaspoon Salt

Steps:

  • Make the filling: Preheat the oven to (325°F) 160°C.Season the meat with salt and pepper generously on all sides. Heat 1 tablespoon oil in a large skillet. Brown the joint on all sides over high heat and transfer to a large ovenproof dish.In the same pan heat 2 tablespoons of oil and sauté onions for 5 minutes. Add garlic and sauté for 2 minutes.Add the onions and garlic to the meat, add beef stock, sugar/honey, soy sauce, BBQ sauce and ginger. Cover with an oven proof lid or a foil and bake for 3-4 hours, until the beef is very tender. Open the lid every hour and turn over the beef.Transfer the beef to a clean chopping board and `pull' the cooked beef apart by securing the joint with a fork and shredding the meat with another fork. Place the pulled beef back into the dish and bake, uncovered for 15-20 minutes (this step is optional).Make the buns: in a large bowl or in a bowl of a stand mixer place flour, yeast, sugar, salt and baking powder. Mix. Add milk and oil, whisk until dough is formed. Knead the dough for about 7-8 minutes.Place the dough in a lightly oiled bowl, cover with a plastic wrap and let rise until doubled in size, about one hour.Once the dough has doubled in size, punch the dough gently to resale air bubbles and knead for 1 minute.Roll out the dough into 1/4-inch (1/2cm) thick. Then, using a cookie cutter or a glass, cut 3½-inch (9cm) circles. Gently roll the circle to an ovel shape, then lightly brush the dough with oil and fold. Gently roll/press the buns over the top. Take the leftover dough and repeat the process.Place the buns on a parchment paper squares. Then place the buns in the steamer. Cover and let rise for 20-30 minutes.Cook the buns: in a large pan or a wok bring water to a boil. Place the steamer in the pan with the boiling water and cover with a lid. Steam the bao buns for 10 minutes, then turn the heat off and leave the buns in the steamer, covered for 2-3 minutes.Make pickled veggies (optional): in a small saucepan heat water, vinegar, sugar, salt, until the sugar has dissolved. Allow to cool, then pour the liquid over the veggies, seal and refrigerate for at least 4 hours or overnight. I would recommend making this step a day ahead. Frequently asked questions:WHAT IS THE BEST BEEF FOR PULLED/SHREEDED BEEF?When it comes to slow cooker meat, there is no need to buy expensive meat cuts. The most popular meat cuts for slow cooker pulled beef are brisket, flank, skirt, chuck roast. My best tip for you is to ask your butcher what for the recipe you are planning to make.HOW TO MAKE THE BEST STEAMED BAO BUNS?Steamed buns may seem like a complicated recipe to execute, but it much easier than you think. Before you start, make sure you read the recipe from beginning to end. Prepare your steamer. You can buy a high-quality bamboo steamer here: bamboo steamer. Make sure you are using parchment paper. Do not over proof the buns un the second proofing. Usually 20 minutes is enough (depends on room temperature). Wrap the lid with kitchen towel to prevent from dripping over the buns.HOW TO STORE STEAMED BUNS?Steam the buns, then let them cool completely. Placed cooled buns on a baking sheet and transfer to the freezer for 1 hour. After one hour they should harden slightly. Place then in a freezer container or a bag and store in the freezer for up to 1 month. When ready to serve steam the buns for 4-5 minutes and serve.

BIEROCKS GERMAN HAMBURGER AND CABBAGE FILLED BUNS



Bierocks German hamburger and cabbage filled buns image

Both grandmothers used to make these and it seemed that they could never make enough of them. They are great fresh from the oven and on the rare occurrence that there were leftovers, we enjoyed them cold. The same was said when we served them at the restaurant! Enjoy.

Provided by Tim Hankel

Categories     Burgers

Time 30m

Number Of Ingredients 14

FILLING INGREDIENTS
4 c cabbage, chopped into about 1/4 inch bites
1/2 c onions, diced
2 Tbsp oil
1 lb hamburger
salt and pepper to taste
DOUGH INGREDIENTS
4 1/3 c all purpose flour
1 pkg active dry yeast
1 c milk
1/3 c sugar
1/3 c butter
1 tsp salt
2 eggs

Steps:

  • 1. FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. ** This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
  • 2. Season with salt and pepper.
  • 3. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper.
  • 4. Mix the cabbage/onion with the hamburger thoroughly. ** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls.
  • 5. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
  • 6. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
  • 7. Add to flour mixture; add eggs.
  • 8. Beat at low speed for 1/2 minute, then three minutes at high speed.
  • 9. Stir in as much remaining flour as you can mix in with a spoon.
  • 10. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
  • 11. Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes.
  • 12. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
  • 13. Cut into squares of 3 inches by 3 or 4 inches by 4.
  • 14. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
  • 15. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
  • 16. You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each. ** Water on your fingertips will facilitate them staying"glued" together.
  • 17. The end product should be a square with a seam running from each corner to the center where all four are joined.
  • 18. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
  • 19. Let raise 30 minutes. ** Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.

STUFFED BEEF ROLLS (ZRAZY ZAWIJANE)



Stuffed Beef Rolls (Zrazy Zawijane) image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings (2 rolls each)

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound top side beef, thinly sliced into 8 pieces
2 tablespoons yellow mustard
2 dill pickles, quartered lengthwise
8 slices uncooked bacon
1/2 large yellow onion, sliced
1/4 cup vegetable oil
1/4 cup all-purpose flour
4 quarts water
4 cups hot reserved cooking liquid from the beef rolls
1 cup beef stock
1/4 cup tomato paste
2 tablespoons red wine
1 tablespoon paprika
Kosher salt and freshly ground black pepper
Mashed potatoes or noodles and a vegetable, for serving

Steps:

  • For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
  • Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
  • Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
  • Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
  • For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
  • To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.

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  • To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Combine all the dough ingredients and mix and knead — by hand, mixer, or bread machine — until a soft, smooth dough forms., Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until puffy but not necessarily doubled in bulk., To make the filling: Heat the oil in a sauté pan set over medium heat., Add the onion and cook until translucent., Add the garlic and ground beef and cook for 5 to 10 minutes, breaking the meat up as it browns, until it's cooked through., Season the filling with salt, pepper, and parsley, remove it from the heat, and cool to room temperature., Stir in the cheese.
  • The filling can be made ahead of time, then wrapped and stored in the refrigerator until ready to use., Divide the dough into 16 equal pieces; if you have a scale they'll weigh about 2 ounces each., Shape the pieces into balls, and place them on lightly greased or parchment-lined baking sheets, leaving about an inch between them., Cover the dough balls, and allow them to rest for about 15 minutes., Shape each ball into a flattened round about 5" in diameter, brush the surface with some of the egg/water wash, and place 2 tablespoons of filling onto the center of each round; our tablespoon cookie scoop works well here., Pull the dough over the filling, pinching two opposite edges together tightly, to seal in the filling; it should look like a dumpling., Place the buns on two lightly greased or parchment-lined baking sheets.
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Servings 4
Total Time 1 hr 15 mins
  • Prepare Basic Country Beef Breakfast Sausage. Set aside 2 cups sausage mixture in large bowl; reserve remaining sausage for another use. Add mushrooms and onions to same skillet sprayed with cooking spray over medium heat; cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add spinach to skillet; stir to wilt. Add vegetable mixture to beef; set aside 20 to 25 minutes or until mixture is cooled completely, stirring occasionally. Stir in cheese. Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
  • Preheat oven to 425°F. Unroll pizza dough on flat surface; pat or roll dough evenly to 14 x 10-inch rectangle, pinching together any tears, if necessary. Spread sausage mixture on dough, leaving 1/2 inch border on short side furthest from you. Starting at closest short end, roll up jelly-roll style, pinching to close. Slice dough into 8 pieces using serrated knife and careful sawing motion; place cut-side-up on greased baking sheet.
  • Bake in 425°F oven 18 to 20 minutes or until golden brown. Remove buns to cooling rack. While still warm, drizzle with melted jalapeño pepper jelly, if desired. <!--StartFragment-->To warm jelly, place jelly in 1-cup glass measure. Microwave, uncovered, on HIGH 45 to 60 seconds or until melted, stirring once. Let stand 30 seconds.<!--EndFragment-->Cream Cheese "Frosting": Combine 1/4 cup softened reduced-fat cream cheese and 1 tablespoon milk in small bowl, stirring until smooth. Drizzle over warmed beef buns.


MARTHA'S CHEESY BEEF BUNS – BBQ PIT BOYS
2020-11-05 Cooking. Grill the burgers to a medium rare. Put them in a large pot. Tenderize the beef broth mixture on low heat for an hour or so. Pull it off when all the broth has almost cooked in. Now add all the spice powders, garlic, onion, chilli, paprika, cumin, oregano, paprika, juice of a lemon, tomato sauce and mix well.
From bbqpitboys.com
4/5 (3)
Total Time 2 hrs 20 mins
Category Burgers


SLOW COOKER BEEF ON A BUN RECIPE | CALGARY CO-OP
See All Recipes Slow Cooker Beef on a Bun. Tangy-sweet pulled beef on a bun is easy to make and great for serving a crowd; it makes a large batch, but leftovers freeze very well. Serves: 8 - 10. Print Recipe Comments. Total Time: 7 hrs 30 mins. Prep: 30 mins. Cook: 7 hrs. Skill Level: Easy. Ingredients. canola or other mild vegetable oil, for cooking 3 - 4 lb Only Alberta Beef …
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Mix the water, sugar and yeast in a bowl, cover and let stand until bubbly, about 10 minutes. Put the flour, salt, oil and baking powder in the bowl of a stand mixer. Add the-yeast mixture and knead until a smooth and easy-to-work dough forms, about 5 minutes. Form the dough into a ball, place in a clean bowl, cover with plastic wrap and allow ...
From redefinemeat.com


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Pulled Beef Ragu Buns Holiday 2017. Pulled Beef Ragu Buns Holiday 2017. BY: Eric Vellend. 1. In a medium saucepan, heat 3 cups (750 mL) Pulled Beef Ragu over medium heat. Toast cut sides of 4 hamburger buns under broiler, 1 to 2 minutes. Divide ragu among buns. Top each with approximately ½ cup (125 mL) tangy coleslaw. Smear bun tops with barbecue sauce, if …
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This Japanese recipe for beef negimaki rolls (in which beef flavored with teriyaki sauce is wrapped around scallions) includes asparagus as well for extra vegetables.
From asparagus.recipes.does-it.net


10 BEST ROAST BEEF ON A BUN RECIPES | YUMMLY
2022-01-20 Roast Beef on a Bun Recipes 263,161 Recipes. Last updated Jan 20, 2022. This search takes into account your taste preferences. 263,161 suggested recipes. Roast Beef New York Style Snacks. sharp cheddar cheese, roast beef, New York Style Garlic Bagel Crisps® and 1 more. Open-Faced Roast Beef Sandwiches McCormick. provolone cheese, Italian bread, …
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