302 beef stock recipes

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Veal Marsala with scaloppine pan-seared in butter and finished with a quick Marsala wine pan sauce. A classic Italian entree with just 6 ingredients, ready in 30 minutes.

Try this new type of delicious cabbage rolls that are made with cornbread stuffing mix and sausages.

Round steak braised low and slow until fork-tender, then blanketed with sharp aged cheddar and chopped parsley. A retro one-pan beef-and-cheese supper that turns budget cuts into Sunday dinner.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

A succulent and scrumptious dish that can be served over noodles or rice.

Wild rice amandine with toasted slivered almonds, green pepper, onion, and chives cooked in beef bouillon. A quick, savory rice side dish ready in 25 minutes.

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

Braised kosher-cut short ribs with mirepoix, brandy, and beef stock, finished with arrowroot pan sauce and a topping of julienned onion and turnip. Restaurant-style holiday beef.

Sausage-stuffed hamburger rolls wrap apple-spiced ground beef around pork sausage links, then simmer in pan gravy. A fall-flavored take on Scandinavian beef rolls.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

Beef and asparagus stir-fry with flank steak in a soy-rice wine marinade, seared in a hot wok and tossed with crisp-tender asparagus. Quick weeknight Chinese dinner ready in 15 minutes.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.