2 cups 1/2-inch cubes cooked steak (about 1 pound)
2 tablespoons drained capers
2 tablespoons chopped cornichons or gherkin pickles
2 tablespoons minced red onion
1 tablespoon Dijon mustard
5 tablespoons mayonnaise

8 1/2-inch-thick slices olive or rosemary country-style bread (each about 3x5 inches)
8 large tomato slices
2 small bunches arugula, trimmed
beef, salad, capers

5 tablespoons olive oil
1 pound onions, chopped
16 3- to 4-inch pieces meaty beef chuck short ribs, any tough membrane trimmed
3 tablespoons all purpose flour
4 cups low-salt chicken broth
1 1/2 cups dry red wine
1 cup prune juice
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 ground cinnamon
2 ounces pitted dates, diced
2 ounces dried pears, diced

1 tablespoon honey

Honey-glazed Butternut Squash

beef, short, ribs

1 1 1/2-pound top sirloin steak, halved lengthwise, cut crosswise into 1/4-inch-thick slices
1 teaspoon dried thyme
4 tablespoons olive oil

1 large onion, thinly sliced
1 pound mushrooms, sliced
3 garlic cloves, chopped
2 tablespoons all purpose flour
1 14 1/2-ounce can diced tomatoes in juice, drained
1/2 cup beef broth
Large pinch of cayenne pepper

Egg noodles, freshly cooked
Chopped fresh parsley
beef, stroganoff, tomatoes

1 large dried ancho chili*
1/2 dried New Mexico chili*
1 large plum tomato
1 cup water

4 tablespoons olive oil
6 garlic cloves, chopped
1 cup (or more) chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
2 cups dry red wine
2 tablespoons (1/4 stick) butter
1/2 teaspoon minced fresh rosemary

4 6- to 7-ounce beef tenderloin steaks (about 1 inch thick)
beef, tenderloin, beefs