Beef recipe collection

Sauerbraten is a classic German pot roast marinated 2 to 3 days in a spiced vinegar brine with peppercorns, bay leaves, and cloves, then braised until fork-tender with a sweet-sour gravy.

Traditional German sauerbraten marinated for 3 days in vinegar and spices, then braised until fork-tender with a sweet-sour gravy thickened with gingersnap cookies. Authentic old-world pot roast flavor.

Traditional German sauerbraten with a four-day vinegar marinade, slow-braised rump roast, and a tangy gingersnap-and-sour-cream gravy. An old-world Sunday dinner worth the wait.

Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.

Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

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.

Sauteed beef tips with shiitakes: pan-seared tenderloin cubes with earthy shiitake mushrooms, shallots, spinach, white wine, and a cream-butter pan sauce. 20-minute restaurant plate.

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.

Savory broiled beef burgers seasoned with Italian seasoning, cumin, and cracked pepper, served bunless on a bed of Bibb lettuce with tomato and red onion rings.

Hearty beef chili with kidney beans, tomato sauce, and red pepper flakes cooked in a Dutch oven. Topped with Monterey Jack cheese and packed with garlic and celery.

Island-style flank steak fajitas marinated in pineapple juice, grilled with bell peppers and red onion, and rolled in flour tortillas with Monterey Jack cheese.

Homemade vegetarian burgers with pressed tofu, sauteed vegetables, taco seasoning, and nutritional yeast, dredged in wheat germ and pan-fried until crisp.