Fried Meatballs (Albanian Name: Qofte te ferguara) by Erjona

1 lb ground meat 1 slice stale bread 1 small onion, finely-grated 2 tablespoons chopped Feta cheese 2 tablespoons bread crumbs 2 tablespoons oil or melted butter 1 tablespoon chopped parsley Salt Pepper Mint Oregano 1 cup flour 1 cup oil (olive oil recommended)

authentic recipe Trippa alla romana by CHEFMAURIZIO

Hello everyone, again, a classic Roman cuisine. "The trippa alla romana". We all know the importance of this city, the "fifth quarter." This is nothing but what remains of the beast, sheep or cow that were sold after the so-called noble parts. The "fifth quarter" was intended for the populace. The many recipes that have come to us,…

Pressure-cooker beef in sauce by Easy Cook - Laka kuharica

Melt-in-your-mouth, unbelievably tender #meat in #aromatic, rich and #hearty, yet light #sauce.

Round steak with artichoke hearts and mushrooms by Easy Cook - Laka kuharica

This elegant round steak with artichoke hearts and mushrooms is cooked in wine and served on top of the naan bread.

Steak casserole by Easy Cook - Laka kuharica

This very slow cooking method will produce meat that will melt in your mouth.

Bavarian Pot Roast by Bob Towlson

White Sauce Veal Stew by Andreea

My Corned Beef and Cabbage by LinKev

This is one of my husband's favorite and his family too. When I first married my Irish husband he liked everything plain like the corned beef, roast beef, chicken soup. One day I decided to spice them all. Now they are his favorite meals. No more plain cooking.. lol

Meat rolls with prosciutto and sage by Easy Cook - Laka kuharica

Simple, yet mouthwatering beef rolls in light wine sauce.

Veal roast with honey, rosemary and vegetables by Easy Cook - Laka kuharica

Wonderful Sunday roast.

Hearty Beef Bourguignon by Dennis Kraus

From the Beef Entrée Collection at emealsforyou.com As the old song says, "Baby its cold outside". The cold winds from the north have brought sub-zero weather to the Ohio valley. The best way to deal with this is to stay in, if possible, and put something on the stove that will warm your soul as well as your body. A pot of beef…

Beef Braciole with Sunday Sugo Rosso by Bob Vincent

This is a tasty braised beef dish. I used top round only because it was on sale. Flank steak or skirt steak work as well but they were both much higher in price. The braising time well vary depending the cut and thickness of beef used. It needs to cook until very tender so be patient. The braciole is good on its own but I served…

Filet Mignon Sorrentine by John Elder

This beautiful Italian beef dish is served over spinach and eggplant and topped with cheese and a Marsala sauce.

Beef Tenderloin Steaks with Fontina Fonduta by Dominick Chirichillo

In Le Marche, this dish is made with a strong-flavored cheese called Ambra di Talamello, which is made in the summer and cave-aged in hay and clay until November. Imported Fontina cheese makes a fine substitute. INGREDIEN

Peposo alla Fornacina by Gino la Tilla

Sorry for doubling my recipe, I act before thinking, the correct language should be english. Peposo alla Fornacina is one of that historical recipes of italian popular cuisine that if you do it respecting the old rules produce a tasty but “not refined” dish. I developed it in my own way using tricks and tips received or stolen from…