Type what you have

Ingredients

• ✓ beef bouillon
• flank steak
• mustard
• bacon
• onion
• dill pickle
• butter
• water

Instructions

1. 1 Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
2. 2 Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. 3 Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. 4 Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

By Ron Oldham

Ingredients

• ✓ beef bouillon
• potato
• half-and-half
• red wine
• water
• clove
• cinnamon
• red pepper flakes
• salt
• black pepper
• paprika
• carrot
• celery
• green bell pepper
• onion
• olive oil
• ground beef

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer beef and juices to a bowl.
3. 3 Heat oil in the same skillet. Add onion, bell pepper, celery, and carrot; sauté until vegetables are tender, 5 to 7 minutes. Return beef to the skillet and season with paprika, black pepper, salt, red pepper flakes, cinnamon, and cloves. Stir in water and wine and cook until heated through, about 5 minutes. Add bouillon and stir until dissolved, 1 to 2 minutes. Remove from the heat and stir in half-and-half.
4. 4 Layer 1/2 of the potatoes over the bottom of the prepared casserole dish. Pour beef and vegetable mixture over potatoes, then layer remaining potatoes over top.
5. 5 Cover the dish and cook in the preheated oven until potatoes are tender, about 45 minutes.

By amanda1432

Ingredients

• ✓ beef bouillon
• baking potato
• butter
• milk
• ground lamb
• worcestershire sauce
• button mushroom
• onion
• baked bean
• tomato
• brown gravy mix
• carrot

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash with butter and milk to your desired texture.
3. 3 Meanwhile, crumble the ground lamb into a large skillet. Cook and stir until no longer pink. Season with Worcestershire sauce and beef bouillon. Add the mushrooms and onion; continue to cook and stir until tender. Transfer the contents of the skillet to a large casserole dish.
4. 4 Mix the baked beans, diced tomatoes, gravy mix and carrots in with the lamb. Dollop big blobs of mashed potatoes over the top and carefully spread evenly to cover the entire top. Rake over it with a fork to create a crispy texture on top when it browns.
5. 5 Bake for 10 minutes in the preheated oven, until the top is browned and crisp.

By SophieScott

Ingredients

• ✓ beef bouillon
• butter
• sweet onion
• ground beef
• water
• cabbage
• tomato puree
• tomato soup
• long-grain brown rice
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 10 minutes.
2. 2 Transfer beef mixture to a slow cooker. Stir in water, cabbage, tomato purée, condensed soup, rice, bouillon, salt, and pepper. Cover and cook on High for 8 hours.

By MessappyMarkland

Ingredients

• ✓ beef bouillon
• beef stew meat
• all-purpose flour
• vegetable oil
• potato
• carrot
• onion
• tomato
• coffee
• onion soup mix
• soy sauce
• mustard

Instructions

1. 1 Coat beef thoroughly with flour.
2. 2 Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
3. 3 Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
4. 4 Cook on Low until beef and vegetables are tender, 4 to 5 hours.

By Jill Brune Lash

Ingredients

• ✓ beef bouillon
• margarine
• onion
• red bell pepper
• garlic
• paprika
• caraway seed
• marjoram
• pork tenderloin
• water
• tomato paste
• sauerkraut

Instructions

1. 1 Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
2. 2 Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

By michellew

Ingredients

• ✓ beef bouillon
• ground beef
• tomato
• tomato sauce
• carrot
• onion
• white sugar
• white vinegar
• salt
• black pepper
• water
• cabbage
• garlic

Instructions

1. 1 Crumble ground beef into a large pot. Add diced tomatoes, tomato sauce, carrots, onion, sugar, vinegar, bouillon cubes, salt, and pepper. Pour in 1 quart of water and bring to a boil. Stir to break up beef while heating. Once the soup comes to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
2. 2 Pour in remaining water and return to a slow boil. Add cabbage and garlic. Simmer until cabbage is tender, about 25 minutes. Ladle into soup bowls to serve.

By Ron Shepherd

Ingredients

• ✓ beef bouillon
• egg
• bread crumb
• flour
• salt
• pepper
• pork steak
• vegetable oil
• onion
• mushroom
• water
• sour cream
• cornstarch

Instructions

1. 1 Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.
2. 2 Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.
3. 3 Heat oil in a large skillet over medium-high heat. Fry coated steaks in hot oil until browned and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center of steaks should read at least 145 degrees F (63 degrees C). Remove steaks to a platter and keep warm.
4. 4 Add onion and mushrooms to drippings in the skillet; cook and stir until lightly browned. Pour in water and stir in bouillon cube until dissolved. Simmer for about 20 minutes.
5. 5 Combine sour cream and cornstarch in a small bowl; stir into the skillet. Cook over low heat until sauce is thickened, but do not boil. Spoon sauce over steaks to serve.

By DSPIRAL73

Ingredients

• ✓ beef bouillon
• vegetable oil
• beef sirloin steak
• onion
• carrot
• celery
• water
• brown gravy mix
• worcestershire sauce
• chili powder
• oregano
• potato
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a stockpot over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Stir in onion, carrots, and celery.
2. 2 Mix water, gravy mix, and bouillon together in a small bowl; pour into the stockpot. Stir in Worcestershire sauce, chili powder, and oregano. Cover and simmer over low heat for 1 hour.
3. 3 Stir in potatoes. Cover and simmer until potatoes are easily pierced with a fork, about 30 minutes. Season with salt and pepper.

By cricrinapoli

Ingredients

• ✓ beef bouillon
• oil
• rabbit
• onion
• garlic
• red wine
• bay leaf
• nutmeg
• tomato paste
• white sugar
• salt
• pepper
• potato
• carrot
• pea

Instructions

1. 1 Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

By Joely

Ingredients

• ✓ beef bouillon
• paprika
• parsley
• cheddar cheese
• worcestershire sauce
• flour
• irish stout beer
• pea
• carrot
• onion
• tomato
• black pepper
• salt
• ground lamb
• olive oil
• black pepper
• kosher salt
• egg yolk
• butter
• cream cheese
• sour cream
• potato

Instructions

1. 1 Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
2. 2 Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
3. 3 Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
4. 4 Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
5. 5 Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
7. 7 Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
8. 8 Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

By Larry Short

Ingredients

• ✓ beef bouillon
• vidalia onion
• butter

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

Ingredients

• ✓ beef bouillon
• onion
• onion powder
• salt
• black pepper

Instructions

1. 1 Combine onion, beef bouillon, onion powder, salt, and pepper. Store in an airtight container.

By Kitty Johnson

Ingredients

• ✓ beef bouillon
• green bean
• worcestershire sauce
• soy sauce
• butter
• garlic pepper seasoning

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

Ingredients

• ✓ beef bouillon
• butter
• button mushroom
• red wine vinegar
• garlic
• ricotta cheese

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

Ingredients

• ✓ beef bouillon
• water
• balsamic vinegar
• molasses
• ginger
• white pepper
• garlic powder

Instructions

1. 1 Stir water, beef bouillon, balsamic vinegar, molasses, ginger, white pepper, and garlic powder in a saucepan over medium heat; bring to a boil and simmer until liquid is reduced to about 1 cup, about 10 minutes.
2. 2 Store in the refrigerator and shake before using.

By John

Ingredients

• ✓ beef bouillon
• ground beef
• all-purpose flour
• salt
• black pepper
• milk
• worcestershire sauce

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

Ingredients

• ✓ beef bouillon
• pork chop
• onion
• salt
• pepper
• water
• tomato soup

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

Ingredients

• ✓ beef bouillon
• butter
• mushroom
• all-purpose flour
• chicken broth
• sherry
• heavy cream

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

Ingredients

• ✓ beef bouillon
• salt
• sage
• black pepper
• pork chop
• butter
• water

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

Ingredients

• ✓ beef bouillon
• bacon
• green bean
• worcestershire sauce
• soy sauce
• butter
• brown sugar
• garlic powder

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

Ingredients

• ✓ beef bouillon
• water
• salt
• ham bone
• potato
• onion
• kidney bean
• turmeric
• clove

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

Ingredients

• ✓ beef bouillon
• butter
• onion
• mushroom
• water
• bacon
• sour cream
• cornstarch

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

Ingredients

• ✓ beef bouillon
• ground beef
• water
• potato
• mixed vegetable
• tomato
• onion
• black pepper

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

Ingredients

• ✓ beef bouillon
• yellow onion
• pork chop
• cream of mushroom soup
• water

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

Ingredients

• ✓ beef bouillon
• ground beef
• onion
• potato
• water

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

Ingredients

• ✓ beef bouillon
• water
• olive oil
• skirt steak
• salt
• artichoke heart
• red pepper
• jalapeno pepper
• carrot
• caper
• horseradish

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

Ingredients

• ✓ beef bouillon
• butter
• all-purpose flour
• onion
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a small saucepan over medium heat. Stir in flour to combine and add onion. Pour in water and season with bouillon.
3. 3 Bring to a boil over medium heat and cook until thickened.

By Sara

Ingredients

• ✓ beef bouillon
• butter
• maple flavored sausage
• ground beef
• all-purpose flour
• milk
• white bread
• parsley

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

Ingredients

• ✓ beef bouillon
• vegetable oil
• round steak
• all-purpose flour
• golden mushroom soup
• water
• sour cream
• egg noodle

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