Dried Beef Zoodle Soup

  •  2 tbsp avocado oil
  •  3 tbsp fresh ginger minced
  •  2 cloves garlic minced
  •  4 oz. of Sliced Dried Beef —about 1 inch pieces
  •  2 heaping cups of fresh broccoli florets
  •  8 oz sliced bella mushrooms
  • 1 Cup Matchstick Carrots
  •  6 cups unsalted beef broth
  •  1/4 cup apple cider vinegar
  •  1/4 cup soy sauce
  •  1/4 cup sriracha
  •  1 large zucchini spiralized for noodles
  •  1/3 cup chopped fresh green onion
  1. Heat a large skillet to medium heat. Once hot, add oil and cook the ginger and garlic for about 2 minutes. Add beef to the pan, and cook for about 5 minutes until beef is soft but not browned.
  2. Toss beef, ginger, and garlic inside your slow cooker. Add broccoli, mushrooms, carrots, broth, vinegar, soy sauce and hot sauce. Broccoli can also be saved until toward the end of cooking time for a crisper taste. Set your slow cooker to low, and cook for 4-5 hours or until beef is tender and soup is flavorful. Add in additional hot sauce for a spicier variation.
  3. Add in spiralized zucchini, and serve with fresh green onion.

Dried Beef Stuffed Mushrooms

dried beef appetizer stuffed mushrooms
dried beef appetizer stuffed mushrooms
  • 10 oz mushrooms (20 small whole mushrooms)
  • 2 oz butter , melted
  • 4 oz cream cheese , slightly softened
  • 1/2 cup Parmesan cheese , shredded
  • 1/4 cup Mozzarella cheese , shredded
  • 1 cup of Knauss Dried Beef, finely chopped — save a few larger pieces to place on top of each mushroom
  • 1/4 green onion , very finely chopped
  • salt
  • cayenne pepper
  • paprika
  • fresh lemon juice , optional
  1. Preheat oven to 400 degrees F. Grease a medium baking dish with a small amount of butter.
  2. Clean mushrooms with a damp paper towel. Carefully break off stems.
  3. Dip all mushrooms into melted butter to coat the outside of the caps. You will have some butter left – use it later to pour into the baking pan. Place mushroom caps upside down (caps side up) into the baking dish, sprinkle a little bit of salt on top, and bake for 10-15 min to get extra water out.
  4. After 10-15 minutes, remove mushrooms from the oven, flip them all over, draining the caps of any accumulated liquid – drain it right back into the baking dish.
  5. In the mean time, in a medium bowl combine and mix softened cream cheese, Parmesan cheese, Mozzarella cheese, dried beef, finely chopped green onions and add a splash of cayenne pepper. Season with salt to taste. Note: cream cheese should be softened but not too soft, not melted. Mixture should be very thick.
  6. Using a little spoon, fill each mushroom cap with a generous amount of cheese and dried beef stuffing, slightly mounding the mixture. Arrange the mushroom caps in the same baking dish. Sprinkle a small amount of paprika over the cheese stuffed mushrooms (for color, mainly). Pour any remaining butter you have into the baking pan, not over the stuffed mushrooms directly, but in the bottom of the pan.

  7. Bake for 20 minutes in the preheated oven, or until the cheese and dried beef stuffed mushrooms are piping hot.

    Optional: Add lemon juice to the butter in the end.

  8. Garnish mushrooms with freshly chopped green onions.

Bacon and Spinach Pasta with Parmesan

Bacon and Spinach Pasta with Parmesan

Dried Beef and Spinach Pasta with Parmesan is a quick and flavorful weeknight dinner that only requires a few ingredients.


4oz Family Size Knauss Dried Beef, diced
1 small onion, diced
1 tbsp. butter
10 oz elbow or rotini pasta
10 oz Sharp White Cheddar Cheese
2 cups fresh spinach
2 tablespoons of Parmesan Cheese

Cut the Knauss dried beef into bite sized pieces and chop one small onion. Sauté dried beef with a pat of butter and diced onion in a skillet until they are soft and transparent. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender.

Cook pasta and drain. Add Sharp White Cheddar cheese and slowly stir until melted though. Add the sautéed dried beef and onion and slowly fold into pasta mixture.

Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Transfer pasta mixture to serving bowl and sprinkle the Parmesan over top and serve.





3 ozs. Knauss dried beef (6 slices)
6 chicken breasts, boned and skinned
1 can cream of mushroom soup
1 pint sour cream

Preheat oven to 350 degree F. Place 2 or 3 slices of dried beef around each chicken breast. Roll up. Wrap with Knauss Dried Beef Slices, one to three slices per chicken breast if desired. Secure with toothpicks. Arrange chicken in 9 x13 inch baking dish. Mix soup and sour cream together. Spoon over chicken, covering completely. Bake at 350 degrees for 1 – 1 1/2 hours.

YIELD: 6 servings

Dried Beef Potato Cakes


Ingredients for the Cakes:

4 cups peeled, large diced yukon gold potatoes (about 1 lb. potatoes)
1/4 cup whole milk, heated
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoon melted unsalted butter
1/2 cup diced Knauss Dried Beef
1 teaspoon onion powder
1 large egg, beaten
2 tablespoons unsalted butter (for cooking)
1 tablespoon finely chopped chives

Ingredients for the Roux:
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk

Start by boiling the potatoes until tender. Add the diced potatoes to a large pot of liberally salted water. Bring the water to a boil, and boil until the potatoes are tender. It can take up to 15 minutes for the water to boil and then another 8-10 minutes for potatoes to become tender.

Once potatoes are tender, drain in colander but do not rinse. Add drained potatoes to the bowl of a stand mixer and then add the warmed milk, kosher salt and black pepper.
Mix well on medium speed until potatoes are light and whipped. Add the flour, melted butter, dried beef and onion powder.
Turn the mixer on medium then add the egg as the mixer works the dough. Whip until combined. Scrape down sides of the bowl as needed.

Now it’s time to make the roux. This is the delicious cream sauce that the potato cakes will rest on top of on the plate.

Add 1 tbsp butter to a large saucepan set over medium heat. When melted, sprinkle in the flour. Whisk constantly until there are no lumps, about a minute until the roux has slightly darkened.

Slowly pour in the milk, whisking constantly. Keep whisking until there are no lumps. Cook until the sauce thickens, just a couple minutes. Set aside.

In a separate large skillet, add the two tablespoons of butter over medium high heat. Once melted, use a 1/4 cup measure sprayed with non-stick spray to add potato batter to the pan. Cook four cakes at a time, three minutes per side. Flip the cakes carefully because they will not be very firm overall. Use the side of the spatula to reshape the cakes as needed.
Once the potato cakes are done, place on a platter, on top of the roux mixture in single layer – do not stack. Sprinkle with chives.


Stuffed Cucumber Bites


5-6 long cucumbers

1 (8 oz) package cream cheese – softened

1 (16oz) container sour cream

2 TBS Dill Weed

1 TBS Dried Minced Onion

1 TSP Celery Salt 

2 3oz. pkgs Knauss Dried Beef, finely chopped



  1. Chop Knauss dried beef.
  2. Combine the dill weed, minced onion, celery salt, cream cheese, sour cream and half of the dried beef.
  3. Stripe cucumbers if desired and slice into about 1 inch pieces
  4. Using a melon baller or spoon scoop out the center and seeds of the cucumber
  5. Place filling in a pastry bag or ziplock and fill each cup
  6. Garnish with remaining dried beef.
  7. Refrigerate a few hours before serving. cucumber-cups-dried-beef

Dried Beef Stuffed Baby Bella Mushrooms

Stuffed Mushrooms

Serves 6 

1 Lb. Baby Bella Mushrooms, stems removed and saved (washed and dried)

3 oz. Chopped Knauss Dried Beef

1/4 tsp onion power

1/8 dried oregano

1/8 cup minced chopped garlic

1 tbsp Parmesan cheese

3 Tbsp white wine

4 oz. Cream Cheese, softened

1 egg yolk

1/2 cup shredded mozzarella

pepper to taste

1 tbsp butter



Preheat oven to 375.

Wash and dry mushrooms and remove stems.

Save stems and chop very finely and set aside.

Chop Knauss Dried Beef finely and set aside.

Add butter and white wine to skillet, then dried beef and mushrooms and garlic and sautee until all mixed thoroughly and melted.

Once dried beef crisps, turn off stovetop and set aside. 

In a separate bowl add egg yolk, cream cheese, shredded mozzarella, Parmesan, pepper, onion powder and oregano and mix until a creamy consistency. Stir in dried beef and garlic mixture. 

Take hollowed out mushrooms and lightly brush with melted butter on edges. Fill mushrooms with cream cheese mixture until full and bake for 20 mins.  For the last 5 mins broil on high. Top with freshly chopped chives. 

Serve hot. Enjoy!