171 brot beef recipes

Microwave mushroom sauce: a creamy bechamel-style sauce built start to finish in the microwave with sliced mushrooms, butter, broth, and half-and-half. Ready in 15 minutes, no stovetop needed.

Baked barley casserole with sauteed mushrooms and onions in chicken broth. Pearl barley absorbs the savory broth as it bakes, turning tender and chewy with a nutty flavor.

Kashmiri rogan josh: cubes of lamb braised slowly in yogurt, paprika, fennel, ginger, and warm whole spices for a deeply red, perfumed Northern Indian curry.

Shahi Korma is a rich Mughlai curry with browned lamb or beef simmered in almond-cream sauce with cardamom, cloves, cinnamon, and garam masala. A luxurious slow-cooked Indian feast.

A quick sweet and sour sauce with green pepper, raisins, soy sauce, and vinegar tossed with leftover cooked meat. Use chicken, turkey, beef, or pork. Dinner for two from leftovers.

Brown rice cooked in beef broth for deep savory flavor, then tossed with sauteed mushrooms and chopped scallions. Four ingredients, 20 minutes, and a side dish that punches well above its weight.

Sweet and sour meat with green bell peppers, raisins, and a tangy cornstarch-thickened sauce. Use leftover chicken, beef, pork, or turkey for a quick dinner for two.

Green bean almond rice with brown rice cooked in beef broth, toasted slivered almonds, red bell pepper, and tarragon. A savory side dish ready in 30 minutes.

Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.

A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.

Schwaemme, a traditional German cream sauce with king boletes and chanterelles, finished with parsley and lemon. Serve over potato or bread dumplings for a classic Bavarian side.

Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.

Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.

Have everyone licking their lips with this succulent dish that's so easy, you can make it in your crockpot!