Beer batter recipes

Green garlic soup au gratin with slow-sauteed spring garlic, beef broth, buttered toast, and melted Parmesan. A seasonal twist on French onion soup using young garlic stalks.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

Traditional Irish porter cake made with stout beer, currants, raisins, mixed peel, and brown sugar. A dense, rich fruit cake that improves with a week of resting before slicing.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Mexican beef and mushroom stew simmers round steak cubes with picante sauce, mushrooms, and chili powder, served over rice with sour cream and taco-seasoned cheese.

Piquant meatloaf seasoned with paprika, oregano, thyme, and chili powder, served with a rich mushroom gravy made from butter, cream, and beef stock. A boldly spiced take on a comforting classic.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

Filet mignon wrapped in buttered phyllo pastry with Madeira mushrooms and chives, tied with a leek ribbon. An elegant beef Wellington-style entree with a seared steak center and crispy, flaky shell.

Make this famous tasty soup that is perfect with bread bowls or dinner rolls.

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.

Rich tomato gravy spiked with brandy, beef broth, and meat extract paste, thickened with a butter roux. A savory pour-over sauce that elevates roasts, meatloaf, and mashed potatoes.

Steakhouse pan-broiled steak done right in a cast iron skillet, salted ahead and seared in its own beef fat for a deep crust, then finished with a quick red wine and brandy pan sauce mounted with butter.

Italian saltimbocca: thin veal scallops layered with sage and prosciutto, rolled, browned in butter, and braised in a quick Marsala pan sauce. The name means jumps in the mouth, and it earns it.

Baked hot beef dip with dried beef, cream cheese, sour cream, and white wine, topped with toasted pecans. A warm, savory party appetizer ready in 40 minutes.