Beer batter recipes

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!

Slow-cooked onions melt into beef stock sweetened with sugar and enriched with Parmesan for a hands-off crockpot version of classic French onion soup.

A succulent steak dinner made with hot pepper sauce and a bit of gin.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

Swedish meatballs browned in butter and simmered in stock with a sherry-spiked gravy. Tender, savory, and smothered in a rich pan sauce.

Veal stew browned on the stovetop then finished in the microwave with beef bouillon, mushrooms, tomato, and onion in a flour-thickened sauce. Fork-tender veal in under 40 minutes.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

Bulgur saute toasts cracked wheat with onion and celery in butter, then simmers it in beef-bouillon broth until fluffy. A nutty, pilaf-style side dish ready in well under an hour with seven everyday ingredients.

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.

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

A Sauerbraten-style pot roast marinated 3 days in vinegar and spices, braised until fork-tender, and finished with a gingersnap-thickened gravy. Old-world flavor worth the wait.

Noodle stroganoff with ground beef, mushrooms, Burgundy wine, and sour cream, made in one pan with the egg noodles cooked directly in the sauce. A 30-minute weeknight dinner for six.

Venison-beef stew combines wild game and beef with potatoes, carrots, celery, and peas in a rich broth. A hearty hunter's stew that simmers low and slow for tender results.

Norwegian roast venison (dyresteg) seared in butter, roasted to pink perfection, and served with a velvety brown goat cheese, currant jelly, and sour cream sauce. Scandinavian comfort at its finest.

Sirloin steak marinated in Worcestershire sauce, lemon juice, garlic, and onion, then grilled and finished with butter and parsley. The classic 2-hour marinade for steakhouse-style flavor at home.