Skip to content

Type what you have

Cook with

beef bouillon granules ×
Taco Rice Casserole
Dinner Mexican

Taco Rice Casserole

4.5

Prep
15 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet until beef is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain and discard grease.
  3. 3 Stir tomatoes, water, rice, salsa, chilies, olives, bouillon granules, chili powder, Worcestershire, and pepper into beef mixture. Bring to a boil. Transfer to a 2-quart casserole dish.
  4. 4 Bake, covered, in the preheated oven until rice is tender, 45 to 50 minutes. Sprinkle with cheese. Cover and let stand for 10 minutes before serving.

By Dave M

Firecracker Burgers
Dinner American

Firecracker Burgers

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the grill for high heat and lightly oil the grate.
  2. 2 Combine ground beef, green chiles, and bouillon in a bowl; shape into 4 patties.
  3. 3 Grill patties on the preheated grill until desired doneness, or 5 minutes per side. Top each patty with cheese about 2 minutes before removing from the grill. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By MOLSON7

Creamy Herbed Pork Chops
Dinner

Creamy Herbed Pork Chops

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Season pork chops on all sides with steak seasoning. Mix flour, basil, and bouillon granules together in a small bowl.
  2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add seasoned chops and cook until browned and only slightly pink in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a plate.
  3. 3 Add remaining butter to the skillet as needed so that about 3 tablespoons pan drippings remain. Stir pepper into pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Gradually whisk in milk and bring to a simmer over medium heat; cook, stirring constantly, until thick and bubbly, 4 to 6 minutes.
  4. 4 Serve hot sauce over pork chops.

By Cassie

Caramelized Onions on the Grill
Dinner American

Caramelized Onions on the Grill

4.6

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat.
  2. 2 Place onion wedges on a sheet of heavy-duty aluminum foil. Dot with butter; sprinkle with bouillon, garlic salt, and pepper. Fold aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
  3. 3 Place packet on the preheated grill. Cook until onions softened and a deep, rich brown color, 45 minutes to 1 hour, stirring onions after 30 minutes, or as needed, to keep from burning.

By The Dahl House

Super Easy Ground Beef Stroganoff
Dinner

Super Easy Ground Beef Stroganoff

3.2

Prep
10 min
Cook
23 min
Total
33 min

Instructions

  1. 1 Dissolve bouillon in the boiling water in a large bowl; pour a portion of the broth into another pot for boiling the noodles.
  2. 2 Bring the broth in the pot to a boil and add onion powder, dried onion, and garlic powder. Add egg noodles; bring back to a boil. Cook until tender yet firm to the bite, about 12 minutes. Drain. Stir in frozen peas and cover.
  3. 3 Melt butter in a saucepan over medium-high heat. Saute onions until translucent, about 5 minutes. Add ground beef; cook and stir until no longer pink, 5 to 7 minutes. Add remaining onion powder and pepper. Stir in flour and mix well, 2 to 3 minutes. Add the reserved broth. Bring to a boil. Cook, stirring to avoid clumps, until beef sauce is thickened, 5 to 7 minutes.
  4. 4 Serve meat sauce over a plate of noodles.

By motheroftwo

Sweet and Sour Meatballs IV
Dinner

Sweet and Sour Meatballs IV

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 In a small saucepan, dissolve 2 teaspoons of the bouillon granules in 1/4 cup boiling water. In a large bowl, combine ground beef, bread crumbs, onion, and egg. Mix in the dissolved bouillon. Shape into meatballs, about 1 to 2 inches in diameter.
  2. 2 In a large saucepan over medium heat, brown the meatballs on all sides. In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules, and ginger. Pour into the pan with meatballs. Cover, and simmer for 25 minutes.
  3. 3 In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add green pepper and pineapple chunks; heat thoroughly.

By MEMBER81872

Glazed Meatloaf
Dinner

Glazed Meatloaf

4.6

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine ketchup, brown sugar, 1 tablespoon lemon juice, and mustard powder in a small bowl.
  3. 3 Combine ground beef, bread, onion, egg, bouillon, and remaining lemon juice in a separate large bowl. Add in 1/3 of the ketchup mixture from the small bowl. Mix well and place in a 5x9-inch loaf pan.
  4. 4 Bake in the preheated oven for 1 hour. Drain any excess fat, coat with remaining ketchup mixture, and bake for 10 more minutes.

By Delia Martinez

Ann's Dirty Rice
Dinner

Ann's Dirty Rice

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

By Ann Bray

Pork Tenderloin with Creamy Herb Sauce
Dinner

Pork Tenderloin with Creamy Herb Sauce

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
  2. 2 In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

By CARRIEKWF

Spicy Beef Vegetable Stew
Dinner

Spicy Beef Vegetable Stew

4.6

Prep
10 min
Cook
490 min
Total
500 min

Instructions

  1. 1 Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  2. 2 Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.

By frenchy2375

Scottish Mince Pie
Dinner European

Scottish Mince Pie

4.5

Prep
45 min
Cook
40 min
Total
175 min

Instructions

  1. 1 Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
  2. 2 Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
  3. 3 Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
  4. 4 Preheat oven to 375 degrees F (190 degrees C).
  5. 5 Roll out pastry to fit a 9-inch pie plate.
  6. 6 Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
  7. 7 Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

By Karen Barbour

Baked Beef Stew
Dinner

Baked Beef Stew

4.6

Prep
20 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 In a large skillet over medium heat, brown the stew meat; drain and set aside.
  3. 3 In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
  4. 4 Cover and bake for 2 hours, or until meat and vegetables are tender.

By SQUEEZIECAKE

Berdean's Cube Steak
Dinner American

Berdean's Cube Steak

4.5

Prep
5 min
Cook
130 min
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Season cube steaks on both sides with salt and pepper. Place flour in a shallow bowl; press steaks into the flour and shake off any excess.
  3. 3 Heat oil in a large skillet over medium-high heat. Add steaks and cook until browned on both sides, about 3 minutes per side.
  4. 4 Pour enough water into the skillet to almost cover steaks.
  5. 5 Stir in beef bouillon and salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.

By gerhart

Beef Noodle Soup
Dinner American

Beef Noodle Soup

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Sauté stew meat, onion, and celery in a large saucepan over medium-high heat until meat is browned on all sides, about 5 minutes.
  2. 2 Stir in carrots, then season with bouillon, parsley, and pepper. Stir in water and add egg noodles.
  3. 3 Bring to a boil, reduce heat to low, and simmer for 30 minutes.

By Brenda

Quick Spanish Rice
Dinner European

Quick Spanish Rice

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

By Cathy C

Twisted Venison Chili
Dinner

Twisted Venison Chili

Prep
25 min
Cook
80 min
Total
105 min

Instructions

  1. 1 Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
  3. 3 Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
  4. 4 Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
  5. 5 Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.

By Janine Coleman

North German Gruenkohl (Kale) and Sausage
Dinner European

North German Gruenkohl (Kale) and Sausage

4.7

Prep
25 min
Cook
95 min
Total
120 min

Instructions

  1. 1 Stir kale into a pot of boiling water and cook for 1 minute. Remove kale with a slotted spoon and set aside.
  2. 2 Cook bacon in a large skillet over medium heat until browned, stirring frequently, about 8 minutes. Stir in onion and cook until translucent, about 5 minutes. Stir in blanched kale and cook until bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover and bring to a boil. Reduce the heat to a simmer and stir in bouillon granules and nutmeg. Simmer until kale is tender, about 30 minutes.
  3. 3 Stir mustard into the skillet. Lay ham slices and sausage links over kale mixture and simmer until sausage is cooked through, about 35 minutes. Season with salt and black pepper.

By LynJudd

Pork and Cabbage Soup
Dinner American

Pork and Cabbage Soup

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place sausage in a large pot, break apart, and cook until evenly brown.
  2. 2 Pour the broth and water into the pot with the sausage. Dissolve the beef bouillon granules in the liquid. Mix in the cabbage, potatoes, onion, and garlic. Season with marjoram, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 20 minutes.

By SANDJEAN

Vegetable Deer Soup
Dinner

Vegetable Deer Soup

4.5

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Melt 1/2 cup of butter in a very large stockpot over medium-high heat. Add venison; cook and stir until browned, about 5 minutes. Add remaining 1 cup butter, then add cabbage, potatoes, corn, peas, carrots, beans, and diced tomatoes. Pour in tomato juice and broth, then stir in sugar, bouillon, black pepper, salt, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder.
  2. 2 Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until venison is tender and soup has thickened slightly, about 1 1/2 hours.

By logansmommy

Santa Maria-Style Tri Tip Roast
Dinner American

Santa Maria-Style Tri Tip Roast

4.5

Prep
10 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and bouillon granules together in a small bowl; sprinkle on all sides of roast and rub into meat.
  3. 3 Heat a skillet over high heat. Add roast; cook until browned, 2 to 3 minutes per side. Transfer roast, fat-side up, to a roasting pan; cover the pan with aluminum foil.
  4. 4 Cook in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast; tent loosely with aluminum foil. Rest 10 minutes before slicing against the grain.

By Pamlovestocook

Hachee (Dutch Beef Stew)
Dinner European

Hachee (Dutch Beef Stew)

4.0

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, cover, and simmer over low heat for 45 minutes.
  2. 2 Heat 1 tablespoon oil in a skillet and cook half of the onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat. Add cloves and bay leaves and simmer for 45 more minutes. Season with beef bouillon.
  3. 3 When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

By Allrecipes Member

Philly Cheese Steak Sloppy Joes
Dinner American

Philly Cheese Steak Sloppy Joes

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell peppers, onion, and garlic; saute until beginning to tenderize, about 5 minutes more.
  2. 2 Stir water, cornstarch, bouillon, and Worcestershire sauce together in a bowl. Add to beef mixture in skillet. Cover with a lid and reduce heat to low. Simmer until sauce thickens and veggies are tender, 7 to 10 minutes. Season with salt and pepper. Add mozzarella cheese; cover until melted, about 2 minutes. Stir to combine.
  3. 3 Serve beef mixture on buns, Sloppy Joe-style.

By Brian

Pumpkin Stew
Dinner American

Pumpkin Stew

4.6

Prep
25 min
Cook
260 min
Total
285 min

Instructions

  1. 1 Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add beef; cook until evenly brown. Stir in potatoes, carrots, onion, bell pepper, water, garlic, salt, and black pepper; bring to a boil. Reduce heat; simmer, about 2 hours. Dissolve bouillon into beef mixture; stir in tomatoes.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Cut top off pumpkin, remove seeds and pulp, and transfer to a heavy baking pan. Fill pumpkin with beef mixture; brush outside of pumpkin with remaining 1 tablespoon oil.
  4. 4 Bake in the preheated oven until tender, 2 hours. Serve stew from pumpkin, scraping out some pumpkin flesh with each serving.

By Cathryn Gross

Steak au Poivre with a Curry Twist
Dinner American

Steak au Poivre with a Curry Twist

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Mix 1 clove of crushed garlic and 1 teaspoon of crushed peppercorns together in a small bowl. Press a small amount of the mixture on both sides of the steaks.
  2. 2 Prepare a large nonstick skillet with olive oil cooking spray and place over medium heat. Arrange steaks in a single layer.
  3. 3 Cook the steaks until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove the steaks to a serving platter and keep warm.
  4. 4 Cook and stir the green, red, and yellow bell pepper strips, the onion, and 1 clove of minced garlic in a clean skillet sprayed with olive oil cooking spray over medium heat until onion is translucent, about 5 minutes; transfer vegetables to a bowl.
  5. 5 Mix the beef bouillon granules, red curry powder, 1/2 teaspoon of crushed peppercorns, evaporated milk, and water into the skillet. Cook and stir over medium heat until the bouillon granules have dissolved.
  6. 6 Continue to cook the sauce, stirring often, until reduced to 1/2 cup, about 10 minutes; stir in the bell pepper mixture and heat through.
  7. 7 Spoon the sauce over the steaks to serve.

By CARMOMOF4

Polish Sausage Kraut Skillet
Dinner American

Polish Sausage Kraut Skillet

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat butter in a large skillet with a lid over medium heat until melted. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes, water, carrots, bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce heat to a simmer; cook until potatoes and carrots are tender, stirring occasionally, about 15 minutes.
  2. 2 Layer sauerkraut on top of vegetables; place sausages on top sauerkraut. Cover the skillet; cook until sausages are heated through, about 15 minutes.
  3. 3 Whisk sour cream and flour together in a bowl; stir into sauerkraut mixture. Bring to a simmer until sour cream thickened; season with salt and black pepper.

By Amy P

Instant Pot Midwest Goulash
Dinner American

Instant Pot Midwest Goulash

4.6

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add olive oil and turkey; cook until halfway browned and crumbly, 3 to 4 minutes. Stir in carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper.
  2. 2 Mix water, Worcestershire sauce, and bouillon granules together in a small bowl. Pour into meat mixture and stir until well combined. Bring to a simmer, then stir in macaroni and paprika. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set the timer for 4 minutes. Allow about 10 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Mix well before serving.

By Tammy Doerr

Italian Vegetable Soup
Dinner Italian

Italian Vegetable Soup

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
  2. 2 Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

By Jackie

Linda's Oxtail and Barley Soup
Dinner American

Linda's Oxtail and Barley Soup

4.7

Prep
25 min
Cook
120 min
Total
145 min

Instructions

  1. 1 Heat oil in a heavy frying pan over medium-high heat. Add oxtails and sauté until browned all over, about 3 minutes per side. Drain on paper towels.
  2. 2 Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazón, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
  3. 3 Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.
  4. 4 Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  5. 5 While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.
  6. 6 Remove bones and bay leaves from soup before serving.

By NCwriter

Savory Beef Filling for Crepes
Dinner American

Savory Beef Filling for Crepes

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
  2. 2 Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
  3. 3 Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
  4. 4 Serve sauce inside or on top of crepes.

By Corrie Bergmann