Beef
869 recipes found
Bob Jamieson's Meat Loaf
Veal, Pork And Chicken Granny's Meatloaf
Catherine Scorsese's Pasta Sauce
Craig Claiborne's Ravioli
Salsa Intravaia (A meat and wild mushroom sauce)
Pasta Alla Genovese
To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it’s little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.
Swiss Steak With Mushrooms and Red Wine
Craig Claiborne's Preferred Hamburgers
Pot-Au-Feu Menagere
Phil Ponzek's Meat and Potato Stuffing
Fragrant Beef Cooked In Mint And Spinach Leaves
Yankee Pot Roast
Despite the hours it requires, pot roast is extremely easy to prepare because it needs little tending while it cooks, and it produces satisfying food for a crowd or for several meals, often both. That it calls for relatively inexpensive cuts of beef is also in its favor.
Watercress Meatloaf
Beef piroshki
Beef Tartare Burger
Gotham Bar And Grill Hamburger
“I use freshly ground trimmed ends from strip steak or chopped sirloin,” Alfred Portale, the chef at Gotham Bar & Grill, told Craig Claiborne and Pierre Franey of The Times in 1987. “The meat,” he continued, “must be seared well so that it is crisp on both sides and moist in the center. We serve the hamburgers on so-called hard — not spongy — buns with a sesame topping and with sliced tomato, onion and leaves of bibb lettuce.” The side garnishes were classic dill pickles, pickled green tomatoes and French fries. Portale used 9 ounces of meat for each hamburger. That’s a lot. But you can’t argue with the finished dish.
'21' Club Hamburger
When the “21” Club reopened in the spring of 1987, the new menu — not to mention the new décor — was the talk of both the food world and the society that considered the place home. The principal question in food circles about the menu had nothing to do with such elegant fare as breast of guinea hen or lobster. No, it was the direction of the restaurant's “new” hamburger that stirred the most curiosity. Craig Claiborne and Pierre Franey went to investigate, and the result was this marvelous, butter-rich recipe for hamburger, one that should take its place in your repertory.
Keftikes de Poyo (Chicken Croquettes)
Grilled Venison Chops, Stewed Chestnuts and Fruit
Albondigas
Egidiana's Bollito Misto
Beef meatballs with marjoram
Steak Salad With Vegetables
This is a hearty meat-and-potato dish. For those who wish, the steak can be omitted. Wild mushrooms will provide a meaty flavor.