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.