Meats recipes

Broiled sirloin steak with a Dijon mustard, mayonnaise, and tarragon crust. A 5-minute prep, 20-minute cook weeknight steak with French-inspired flavors.

Marinated pork tenderloin strips in soy sauce, ginger, garlic, sugar, and sesame seeds. Roasted tender, sliced thin, and served on cocktail picks as an appetizer.

Mom's beef stroganoff with cubed beef, mushrooms, onions, and sherry in a sour cream sauce thickened with cornstarch. A classic homestyle stroganoff served over noodles.

German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.

Pan-seared beef liver in a Creole mustard and white wine sauce with shallots and cayenne. A Cajun-style liver dish with a tangy, sharp pan sauce ready in 35 minutes.

Grilled pork chops brushed with a honey barbecue glaze made from barbecue sauce, honey, Worcestershire, mustard, and hot sauce. Charred, sticky, and ready in 30 minutes.

Pork chops in Dijon mustard sauce with tarragon and sour cream, served over egg noodles. A quick French-inspired skillet dinner with a creamy, tangy pan sauce.

Three-ingredient sausage balls made with sausage, cheddar cheese, and Bisquick baking mix. A classic Southern party appetizer that freezes beautifully cooked or raw.

Soy and honey marinated flank steak with ginger and garlic, grilled or broiled in under 10 minutes. Slice thin against the grain for maximum tenderness.

Veal saltimbocca with prosciutto, fresh sage, and a white wine pan glaze. Classic Italian main dish that cooks in just 5 minutes for an elegant weeknight dinner.

Maple baked ham glazed with real maple syrup and basted every 20 minutes for a sticky, caramelized crust. Three-ingredient recipe with homemade maple pan gravy.

Swedish Christmas ham (julskinka) roasted low and slow, then glazed with egg yolk, sugar, mustard, and bread crumbs and browned until golden. Served cold in thin slices.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Pork tenderloin Provencale seared and crusted with bread crumbs, then finished in the oven. Served with a tapenade of black olives, capers, and anchovies.

Braised Hungarian partridge with green bell peppers, pimentos, onions, garlic, and dry sherry. A rustic game bird dish slow-cooked until fork-tender in a pepper-rich sauce.

Asian-style BBQ pork tenderloin marinated overnight in soy sauce, sesame oil, garlic, and ginger, then smoked on a covered grill. Served sliced with a sesame-soy barbecue sauce.