Meat Recipes

One-pan pork and potatoes with cherry tomatoes glazed in orange marmalade and Dijon mustard. A quick Provencale-inspired weeknight dinner with six ingredients.

Mushrooms baked Irish style. Mushrooms stuffed with a sage flavored sausage.

Beef miroton is a classic French method for transforming leftover roast beef into a new meal. Sliced beef simmered in a tangy onion-vinegar sauce, topped with bread crumbs, and baked until crisp.

If you're looking for a light, hearty meal, try this scrumptious dish that is sure to satisfy your hunger.

Swiss steak with tenderized round steak dredged in garlic flour, browned, and simmered 2 hours in tomato sauce with Worcestershire and lemon juice. Old-school comfort food with rich gravy.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

Grilled marinated London broil (flank steak) in a red wine, balsamic, garlic, soy, and honey marinade. Sliced thin against the grain for tender BBQ beef.

Easy chicken and dumplings with boiled whole chicken, cream of chicken soup, lemon pepper, and fluffy Bisquick drop dumplings. A shortcut comfort classic ready in 45 minutes.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.

Browned chicken cutlets baked over artichoke hearts in a creamy sauce of chicken soup, mayo, and lemon juice, topped with cheese and buttery bread crumbs. A retro casserole that never goes out of style.

Favorite hasenpfeffer marinates rabbit for three days in red wine, vinegar, and pickling spice, then braises slow with onions and finishes the gravy with sour cream. Old-world German classic.

Microwave beef meatloaf with ground chuck, onion soup mix, and ketchup. Six pantry ingredients, ready in 20 minutes, no oven required.

Authentic Philadelphia scrapple from scratch starts with pork knuckles simmered for hours, then bound with cornmeal, sage, and clove-stuck onion. Slice, dredge, and fry for a Pennsylvania Dutch breakfast.

A savory dish that brings memories of India into your kitchen and onto your dinner plate.