Beer batter recipes

Grilled beef tenderloin topped with melted Asadero cheese and a butter-mounted chipotle sauce, finished with crumbled Cotija and fresh cilantro. A Mexican-style steakhouse treatment for special-occasion grilling.

Steak au poivre, sirloin pressed with a bold crust of cracked peppercorns, chilled overnight, then seared and oven-finished. Sliced thin and brushed with a bright lemon butter, this is French pepper steak done simply.

Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.

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.

Kathy's chipped beef is classic creamed dried beef, the diner and mess-hall favorite. Shredded beef crisped in butter, folded into a smooth milk gravy seasoned with dry mustard, spooned over toast.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Jack Daniel's whiskey sauce with sauteed mushrooms, green onions, and beef broth thickened into a rich gravy. Pour it over grilled or broiled chicken.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

A rich beef shepherd's pie built from ground roast beef braised with red wine, cognac, mushrooms, and thyme, under a buttery nutmeg mash glazed golden with egg yolk. A deeply savory upgrade on the classic.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Ground beef browns with onions and garlic, then smothers in a smooth white sauce spiked with black pepper and cayenne. Spoon it over buttery mashed potatoes for pure comfort food satisfaction.

Round steak braised low and slow until fork-tender, then blanketed with sharp aged cheddar and chopped parsley. A retro one-pan beef-and-cheese supper that turns budget cuts into Sunday dinner.

Hearty steak soup with ground beef, carrots, celery, onion, and mixed vegetables in a roux-thickened broth with diced tomatoes. A big-batch crowd-pleaser that freezes well.

Keep your crockpot busy with this delicious cake that's perfect for a Christmas party!

Welsh rarebit with sharp cheddar melted in beer, eggs, dry mustard, and Worcestershire. Microwave method, spooned over ham and toast triangles.

Pimblett's shepherd's pie: ground beef (technically cottage pie) with thyme, sage, carrots, and Dijon under a nutmeg-scented mashed potato crown. A classic British pub pie baked bubbling golden.