1,931 travi recipes

Herb-marinated braised lamb shanks: shanks rubbed with cumin, coriander, curry, and rosemary, then oven-braised fall-off-the-bone tender with carrots, potatoes, and zucchini in a rich gravy. A one-pot showpiece dinner.

Braised Sunday pot roast with vegetables, garlic, and thyme in a rich red-wine gravy. Classic French-style braise that delivers fork-tender beef and a deeply flavored sauce for family dinner.

Scalloped turkey and cauliflower baked in a light turkey stock gravy. A low-calorie main dish that puts leftover turkey to good use.

Southern-style pork chops simmered in a creamy peanut butter mushroom gravy until fork-tender. A comforting one-pan supper ready in just over an hour.

Sausage dumplings: pork sausage balls wrapped in pastry, baked, and served with quick onion pan gravy. Hearty old-fashioned dinner for four.

Austrian bread dumplings (Semmelknödel) turn stale bread, a single egg, and milk into pillowy poached dumplings flavored with fresh herbs. Drop them into broth or serve alongside roasts and stews to soak up gravy.

Traditional British beef and kidney stew with pickled walnuts, carrots, and onions braised low and slow until the gravy turns thick and rich. A proper pub-style comfort dish for 4 to 6.

Old-fashioned pot roast braised in a Dutch oven with carrots, onions and a homemade pan gravy. Sunday-supper beef chuck the way grandma made it.

Kashmiri lamb stew (gosht): tender lamb in a creamy cashew-and-yogurt gravy with warm whole spices, tomatoes and potatoes. A rich, aromatic Indian curry, gently spiced rather than fiery.

Floured round steak simmers with carrots, potatoes, and onions in French onion soup for a complete crockpot dinner with fork-tender beef and rich gravy.

Fork-tender beef chuck roast slow-baked for 3 hours in creamy mushroom and onion soup gravy, served over hot rice. Only 15 minutes of prep for a soul-warming, hands-off dinner.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

German-style veal and pork meatballs served over braised red cabbage and potatoes with a lemon-caper pan sauce. A rustic one-skillet-and-pot Bavarian dinner with Worcestershire-spiked gravy.

Mom's brown stew with beef cubes simmered for two hours in a Worcestershire and lemon-spiked broth with potatoes, carrots, and pearl onions, finished with a flour-thickened gravy.

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.

Tender chicken pieces stir-fried with carrots and celery in tangy plum sauce, finished with ginger, sherry, and Chinese pickles. Glossy cornstarch gravy coats every bite.