Skip to content

Type what you have

Cook with

beef bouillon ×
Italian Roast Beef I
Dinner Italian

Italian Roast Beef I

4.5

Prep
15 min
Cook
210 min
Total
225 min

Instructions

  1. 1 Pour water into a large kettle and add bouillon cubes.
  2. 2 Mix together Italian seasoning, oregano, basil, garlic, salt, black pepper, and red pepper flakes on a large plate until well combined. Rub roast with 1/2 cup oil. Roll roast in seasoning mixture until well coated. Place roast in the kettle, along with any leftover seasoning mixture and oil.
  3. 3 Bring water to a boil, reduce heat, and simmer until meat is tender and well done, about 3 hours and 30 minutes.

By MICHELLEM66

Meaty Spaghetti Sauce
Italian

Meaty Spaghetti Sauce

4.7

Prep
20 min
Cook
140 min
Total
160 min

Instructions

  1. 1 Combine ground beef, pork sausage, and sliced pepperoni in a large stockpot over medium heat. Add onions, carrots, celery, bell peppers, and garlic; cook and stir until beef and sausage are browned and crumbly and vegetables are tender. Transfer the mixture into a large colander to drain grease.
  2. 2 Add diced tomatoes, tomato sauce, tomato paste, mushrooms, beef broth, bouillon cubes, oregano, basil, thyme, sugar, bay leaves, pepper, and red pepper flakes to the empty stockpot. Add drained meat mixture and stir until well combined. Bring to a boil, then reduce heat, cover, and simmer for 2 hours.

By Stacey Adkins

Italian-Style Chili
Dinner Italian

Italian-Style Chili

4.6

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Crumble ground beef into a large stockpot over medium-high heat; add onion. Cook and stir until beef is evenly browned, 5 to 7 minutes. Drain; discard grease.
  2. 2 Stir spaghetti sauce, diced tomatoes, kidney beans, water, mushrooms, pepperoni, bouillon, chili powder, and sugar into beef mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until flavors blend, about 30 minutes.
  3. 3 Garnish servings with Cheddar cheese.

By AmyHood

Italian Sausage and Bean Soup
Dinner Italian

Italian Sausage and Bean Soup

4.8

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
  2. 2 Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
  3. 3 Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.

By Sharon

Mama Kathy's Minestrone
Dinner Italian

Mama Kathy's Minestrone

4.6

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.
  2. 2 Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.
  3. 3 Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.

By KHAJEK

Quick Italian Vegetable Soup
Dinner Italian

Quick Italian Vegetable Soup

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large stock pot over medium-high heat. Add onion, carrots, and celery; cook until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning; cook 5 minutes, stirring frequently.
  2. 2 Dissolve bouillon cubes in water in a large glass, heat-proof, measuring cup; stir into vegetables in the pot. Reduce heat to a medium simmer; cook about 10 minutes. Add zucchini, cabbage, and garlic salt; cook until tender, about 5 minutes. Season with salt and black pepper. Top servings with Parmesan cheese.

By Peach822

Special Italian Meat
Dinner Italian

Special Italian Meat

4.4

Prep
15 min
Cook
135 min
Total
150 min

Instructions

  1. 1 Preheat an oven to 300 degrees F (150 degrees C). Whisk together the flour, salt, pepper, and paprika in a large bowl; set aside.
  2. 2 Dissolve the bouillon cube in the water in a 2 quart casserole dish, then whisk in the sherry, tomato soup, garlic powder, sugar, oregano, thyme, rosemary until blended; set aside. Heat the vegetable oil in a large skillet over medium-high heat. Toss the beef in the flour mixture to coat, and shake off excess. Cook the beef in the hot oil, turning occasionally, until browned on all sides. Remove the beef to the casserole dish, and reduce heat to medium. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onion into the beef mixture.
  3. 3 Cover, and bake in the preheated oven until the meat is very tender, 2 to 2 1/2 hours.

By Wammara Justine

Italian Sausage Soup with Cannellini Beans
Lunch Italian

Italian Sausage Soup with Cannellini Beans

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
  2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
  3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
  4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
  5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle

Vidalia Heaven
Dinner American

Vidalia Heaven

4.7

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Peel onions and core out centers. Drop 1 beef bouillon cube into each onion core, followed by 1 tablespoon butter. Wrap each onion tightly with aluminum foil.
  3. 3 Cook on the preheated grill until desired doneness is reached, 30 to 60 minutes. Be careful not to puncture the foil, or the juices will drip out, and onion will burn.

By Kate

Mom's Great Green Beans
Dinner

Mom's Great Green Beans

4.2

Prep
Cook
Total

Instructions

  1. 1 Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
  2. 2 Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes.
  3. 3 Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

By Denise Godfrey

Pan-Fried Mushrooms with Ricotta Cheese
Snack

Pan-Fried Mushrooms with Ricotta Cheese

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.

By SteilishPike

Army SOS Creamed Ground Beef
Dinner

Army SOS Creamed Ground Beef

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!

By SUZANNE

Pork Chops in Red Sauce
Dinner

Pork Chops in Red Sauce

4.2

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
  3. 3 Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
  4. 4 Cover casserole and bake in preheated oven for 1 hour.

By FLIGGY

Cream of Mushroom Soup III
Lunch

Cream of Mushroom Soup III

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

By Sadie

Sage Pork Chops
Dinner

Sage Pork Chops

4.4

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
  2. 2 Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

By Tiffany Nixon

Green Bean Bundles
Side Dish

Green Bean Bundles

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until partially cooked. Drain, cut each piece in half, and set aside.
  3. 3 Bring a large pot of water to a boil. Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 2 cups of the water and dissolve the bouillon cube in it.
  4. 4 Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish.
  5. 5 In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar is dissolved.
  6. 6 Pour the sauce over the bundles and bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until the bacon is done.

By Jessica

Leftover Ham Bone Soup
Lunch

Leftover Ham Bone Soup

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Fill a large soup pot with enough water to cover the ham bone, but don't add the bone yet. Bring to a boil.
  2. 2 When boiling, add bouillon cubes and salt. Crush bouillon with a spoon until dissolved, then add ham bone, potatoes, onions, kidney beans, turmeric, and cloves. Stir to blend spices and return to a boil.
  3. 3 Lower to medium-low heat and simmer until ham is hot and potatoes are easily pierced by a fork, about 1 hour.
  4. 4 Remove ham bone. Shred meat and discard bone. Return meat to the soup, and serve.

By noellemarie

German-Style Mushroom Sauce
Dinner

German-Style Mushroom Sauce

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Stir onion and mushrooms into melted butter. Reduce heat to low and cover the skillet. Cook for 15 minutes. Stir, cover again, and cook until tender, about 15 minutes more.
  2. 2 Pour enough water into the skillet to moisten onion-mushroom mixture. Add bouillon; stir until dissolved. Cut bacon into small pieces over sauce. Simmer, uncovered, for 10 minutes.
  3. 3 Increase heat to medium. Add sour cream and cornstarch; stir constantly until sauce is blended and thickened, about 2 minutes.

By Courtney Lynn Hernandez

Easy Vegetable Beef Soup
Dinner

Easy Vegetable Beef Soup

4.4

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain.
  2. 2 Transfer beef into a large pot over medium heat; add water, potatoes, mixed vegetables, tomatoes, onion, bouillon, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.

By Marne

Baked Pork Chops with Cream of Mushroom Soup
Dinner American

Baked Pork Chops with Cream of Mushroom Soup

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.
  3. 3 Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.
  4. 4 Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

By CANDYLOTUS

Hamburger Hash
Dinner American

Hamburger Hash

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat a large saucepan over medium-high heat. Cook and stir ground beef and onion until browned, about 5 to 7 minutes.
  2. 2 Add potatoes and bouillon; pour in just enough water to cover potatoes. Cover saucepan, reduce heat to low, and simmer until potatoes are tender and water has been absorbed, about 30 minutes.

By RHONDA_M

Braised Skirt Steak with Artichoke
Dinner

Braised Skirt Steak with Artichoke

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C).
  2. 2 Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
  3. 3 Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
  4. 4 Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

By Jeff

Military S.O.S. Feasty Style
Dinner

Military S.O.S. Feasty Style

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a large skillet over medium-high heat. Add ground beef and maple sausage, and cook until no longer pink. Gradually mix in flour, while stirring continuously, until the mixture is thick and pasty. You may not need all of the flour. Slowly whisk in the milk using a fork so that lumps do not form. Stir in bouillon. Continue cooking and stirring constantly until the mixture reaches your desired consistency. The longer it cooks, the thicker it will get.
  2. 2 Toast slices of white bread, and top with the meat gravy. Garnish with a little fresh parsley, and serve.

By FEASTYJON

Slow Cooker Beef Stroganoff II
Dinner

Slow Cooker Beef Stroganoff II

3.9

Prep
10 min
Cook
520 min
Total
530 min

Instructions

  1. 1 Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.
  2. 2 Transfer the meat to the slow cooker and top with the soup, water and bouillon.
  3. 3 Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
  4. 4 Cook the egg noodles according to package directions. Serve the meat over the noodles.

By Kathy

Beef and Rice Medley
Dinner

Beef and Rice Medley

3.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place ground beef and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in water and rice. Season with beef bouillon and black pepper. Simmer 25 to 30 minutes, or until water is absorbed. Stir in diced tomatoes and green peppers. Simmer another 10 minutes, until green pepper is tender. Sprinkle top with cheese.

By Katherine

Easy Beef Strogonoff
Dinner

Easy Beef Strogonoff

3.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in.
  2. 2 Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.

By Missy