Meat Recipes

Slow cooker beef chuck strips smothered in a tangy barbecue-molasses sauce with bell peppers, onions, and mushrooms. Dump it in, walk away, and come back to dinner.

Tender veal cutlets and sautéed mushrooms in a paprika-Marsala cream sauce, spooned over a nutty barley pilaf with shallots and zucchini. A complete one-hour dinner with serious depth.

Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.

Italian sausage in gravy surrounded by fluffy sage biscuits. The biscuits puff up around the edges like a flower with sweet Italian sausage gravy bubbling away in the center.

An easy and tasty Chinese stir-fry will for sure satisfy your palate.

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

A basic stroganoff dish that you can let simmer in your crockpot during the day or overnight.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

This quick and tasty Tso's chicken is one of the most popular foods in Chinese restaurant or take-out. But when you realize how simple the dish is, you can just make it at your own kitchen within half an hour.

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.

Try this succulent pot roast that is made with a variety of spices and vegetables that creates an amazing flavor you will love.

Layer spinach, fennel, salami, and ricotta-pesto filling in a towering savory pie wrapped in buttery homemade crust for an Italian feast that feeds a crowd.

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.

Traditional British steak and suet pudding with seasoned beef sealed in suet pastry and boiled in a basin. A classic old-fashioned English pub dish.

Scottish meatballs in a sweet-savory sauce made with crushed pineapple, Scotch whisky, soy sauce, and red wine vinegar. Serve over rice for Hogmanay or any night.