All recipes » Main dish » European » Beef
CROCKPOT MEATBALL PARM by Cara FernicolaThere's nothing better then coming home after a long days work, to the smell of slow cooked meatballs and sauce! This recipe is quick to prepare, super easy (you cant mess this up!), cheap and most of all DELISH! Perfect weeknight meal |
16 votes
147154 views
|
|
Italian Meatballs by Salad FoodieYears ago I had an Italian neighbor who became a close friend. I always commented on her delicious meatballs and one day she shared the recipe with me. I have made them ever since about the same way. You can vary the meats using what's on hand, but I usually select lean ground beef, turkey, chicken or lamb, with an equal amount of… |
16 votes
51358 views
|
|
Truffle-crusted Beef Tenderloin by Roland PassotYou'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce. |
9 votes
19734 views
|
|
Shallot and Red Wine Beef Wellington Sauce by Pamela OrbinLearn how to cook a rich and savory sauce for your beef wellington. |
2 votes
26430 views
|
|
Quick & Easy Beef Stroganoff by Salad FoodieStart with canned beef round roast (or leftover roast beef) and pre-sliced mushrooms or canned, and the prep time for this classic entree is cut in half. |
3 votes
11893 views
|
|
Beef Brisket cooked in a NuWave Oven by Debbie Jo MitchellCooking brisket requires marinating the beef prior to cooking. Use an acid-based marinade (made with tomato, lemon, or vinegar) to allow the meat to tenderize while cooking. |
2 votes
36098 views
|
|
Sauerkraut and Meatballs by Sherwin FadenThis is a tarty tasty dish that my mother would make. The recipe calls for a large portion and simmering it allows it to be served at any time. It is great when you have a large number of people over. |
1 vote
12060 views
|
|
Beef Tenderloin Stroganoff With Dill Weed by Bob VincentThis Stroganoff dish is adapted from one my Mom made for the family on special occasions. She got hers from a Spice Islands Cook Book published in 1961. I have modified it significantly. The original used Sirloin steak. I used Beef Tenderloin only because I had some frozen that needed to be used. Any cut of beef will work but… |
2 votes
4416 views
|
|
Georgian Beef and Potato Stew by John SpottiswoodThis is a delicious, extremely flavorful beef stew. Serve it over steamed bulgar, steamed rice, or with warm flat bread. Your whole family will love it and your home will smell great for hours! The Georgian name is (სოუსი). Don't ask me how to pronounce it! |
4 votes
32765 views
|
|
Croatian tripe by Easy Cook - Laka kuharicaIt is a rustic Croatian dish that satisfies the appetite and nourishes the soul. Tripe is usually sold specially prepared or cleaned for cooking and is very much an acquired taste. |
1 vote
3854 views
|
|
Terrific Ground Beef Stroganoff by Pamela OrbinLearn to make a flavorful, creamy ground beef stroganoff. |
4 votes
13337 views
|
|
Spaetzle with Succulent Beef by John SpottiswoodOur good german friend Helmut Solfrank loves to cook Spaetzle. He recently returned from a summer vacation in Germany and brought us a Spaetzle maker back! It's a simple device for making this very simple, but tasty, German pasta of flour, water and oil. You want to serve it with a flavorful meat stew with lots of juice/gravy. We… |
6 votes
5492 views
|
|
Sunday Supper Beef Marengo by myra byankaNapoleon's chef created this dish (using chicken) after a battle that Napoleon won against the English. This recipe is crockpot friendly, or use a Dutch oven. Serve with wide egg noodles or rice. |
1 vote
4781 views
|
|
Sliced Seared Steak (Tagliata di Manzo) by daniellec1Buy a little good quality steak and prepare it very quickly in a cast iron skillet with rosemary sprigs and garlic cloves. Amazing - you can make it for guests - and requires almost no preparation. Lightly smash the garlic cloves and the peels will come off easily. Add a salad or vegetable or potato dish on the side. |
4 votes
15744 views
|
|
Authentic Bolognese Sauce by Darina KopcokBolognese sauce is often thought to be a tomato-based meat sauce, but a true bolognese actually has very little tomato. It is also served with tagliatelle noodles instead of spaghetti, or tucked in between the layers of the green lasagna Bologna is famous for. Tagliatelle are similar to fettuccine, and are used because a broader… |
1 vote
7243 views
|