Recipes

A hearty and dense, though, at the same time light dish, with a diverse array of flavors, that suits both lunch and dinner.

This Ancestral Ground Beef Mediterranean Stir-Fry is a flavorful, nutrient-dense meal that comes together quickly, making it perfect for busy weeknights. Using the Wanda Farms ancestral ground beef, which includes organ meats, adds a boost of essential vitamins and minerals that support overall health. Paired with vibrant vegetables and a touch of creamy feta, this dish is both delicious and nourishing. Plus, it’s easy to make in a wok or skillet, ensuring a quick and satisfying meal with minimal cleanup.

A bone-in beef chuck roast is the ultimate comfort food—tender, flavorful, and easy to prepare. This slow-cooked roast is seared to lock in its juices and then simmered in a savory broth with herbs and spices, creating a melt-in-your-mouth meal. Pair it with a rich, homemade gravy made from the pan juices for a delicious and nutritious dish that's easy for busy moms to make.

Osso Buco is a traditional Italian dish made with veal shanks but the osso buco-style of braising can also be used to make beef and pork. Braising the meat low and slow produces a tender savory-rich meal. The Wanda Farm beef soup bone shanks are ideal for this recipe.

Many countries have a traditional ground meat, tomatoes, potatoes and spices dish. This is a Mexican-style version. The bold and savory flavor makes a rich meal or a filling for tacos, empanadas, or tamales. We enjoyed them as tacos.

Have you ever wondered what to do with a round roast? Here is a simple recipe that is super tasty!

Beef Cheeks can be difficult to find at the store but are easily purchased at Wanda Farm. Many home cooks may not be familiar with cooking this cut. When cooked low and slow (or under pressure), Beef Cheeks are meltl-in-your-mouth tender and juicy. The meat is ideal for barbacoa (birria, tacos, burritos), stews, or soups.

While it may not be a perfectly authentic German rouladen, this dish is delicious comfort food ideal for the cooler temps. The Austrian mother of an ex-boyfriend taught me to make this simple dish back in the 1980's. The mustard and bacon give the gravy a yummy bit of tang and smokiness. Making this in the electric pressure cooker easily saves 30-45 minutes. Give it a try and I bet your family will be asking for you to make it again and again.

When farmer Hannah asked for a recipe made with their pasture-raised cube steak, I immediately thought of Hungarian Goulash. This is my take on the Hungarian Goulash dish my mother made during our childhood. I have amped up the flavor by adding more spices than she used resulting in a delicious hearty, flavorful, and nostalgic comfort food dinner.

As the name implies, the hanging tender steak is a tender and flavorful cut of beef. According to the Food Network the hanging tender steak, "comes from the plate (belly - right under the ribs) of the cow or steer. It 'hangs' just below the animal's diaphragm." Because this muscle doesn't do much work, it is incredibly tender, as tender as beef tenderloin, and full of delicious flavor.

Enchiladas are a Mexican dish traditionally made with corn tortillas, but my family also likes them with flour tortillas. The tortillas are filled with a variety of ingredients such as beans, rice, cheese, meat, and vegetables. Then they are rolled up and smothered with a red sauce and some shredded cheese. An enchilada sauce packet can be purchased and mixed with some tomato sauce, but those are loaded with preservatives and sodium. It only takes 5-7 minutes to make your own enchilada sauce with ingredients you likely already have in your pantry and spice cabinet.

Burger season is right around the corner. Here is an Asian-inspired gourmet beef gourmet and slaw recipe you can make with delicious lean Wanda Farm ground beef. If you are looking for something a bit more traditional, check out our other gourmet beef burger recipe. To make summer meal prep easier, I like to double the ingredients and form and freeze the extra burger patties wrapped in parchment paper. Then pull out the number of patties needed and let them thaw overnight in the fridge so they are ready for grilling for dinner.