Main Dish recipe collection

Rostbraten mit Pilzfulle, a classic German flank steak rolled around a mushroom, onion and herb stuffing, braised with bacon in mustard-kissed beef gravy. A rustic, old-world Sunday dinner centerpiece.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.

Rouladen are classic German beef rolls: thin-pounded round steak wrapped around mustard, onion, bacon, and a pickle spear, then braised slowly in a rich pan gravy. Served with red cabbage and boiled potatoes for a proper Sunday supper.

Round steak smothered in a rich browned-flour gravy with sliced onions, fresh tomatoes, and apple cider vinegar. A Southern braised steak that turns a tough cut fork-tender.

Round-up beef for a crowd, slow-braised round steak strips in a sweet-tangy ketchup, brown sugar, and Worcestershire sauce. Feeds 20 with chuck-wagon flair, served over noodles, rice, or mashed potatoes.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.

Reuben burgers made with ground beef and corned beef, broiled and topped with sauerkraut and melted Swiss cheese. All the classic Reuben sandwich flavors in a burger.

Rumaki appetizers with bacon-wrapped water chestnuts, pineapple chunks, and bay scallops glazed in a sticky teriyaki-honey sauce. A retro party hors d'oeuvre ready in 30 minutes.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.

Beef stroganoff braised with cola for a sweet, caramelized gravy with mushrooms, sour cream, and Worcestershire. A clever twist on the Russian classic that tenderizes tough cuts.

Russian Jewish cabbage rolls, or holishkes, are sweet and sour stuffed cabbage simmered in a tomato sauce lifted with caramelized sugar and fresh lemon juice. Classic grandmother cooking.

Cedar plank grilled shrimp with Creole spice, red onion, and roma tomatoes, served with lemon butter. A smoky, 30-minute summer grilling recipe with head-on shrimp cooked right on the plank.

Perfect for the summer, this succulent pork tenderloin dish takes nothing to prepare and will satisfy your hunger.

Sage pot roast braised in beef broth with red potatoes, carrots, and onions until fork-tender. A one-pot Sunday dinner with a thickened pan gravy from the drippings.

Chicken Caesar salad pizza on a crispy prebaked shell topped with mixed greens, sliced chicken, and Caesar dressing. A no-cook assembly that takes 5 minutes.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.