Index of Recipes

Main Dishes (continued)

Easy Beef Ragout
English Boiled Beef and Carrots
Flemish Beef Stew (Vlaamse Stovery, Les Carbonades Flamandes)
French Beef Daube with Olives (Daube de Boeuf aux Olives)
French Steak with French Fries (Steak Frites)
German-Style Pot Roast
Greek Beef Stew (Stifado)
Greek-Style Flank Steak
Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding
Indian Beef Vindaloo
Indonesian-Style Flank Steak
Italian Beef Patties with Tomatoes and Mozzarella (Polpette alla Pizzaiola)
Italian Bologna-Style Meat Sauce (Ragu Bolognese)
Italian Neapolitan-Style Beef Rolls (Braciole Napolitane)
Meatloaf Burgers
Mediterranean Burgers
Mexican Hash (Picadillo)
Mexican Pot Roast
Mexican-Style Flank Steak
Moroccan Pot Roast
Old-Fashioned Pot Roast
Peruvian Flank Steak Ajiaco (Bistec al Ajiaco)
Philly Cheese-Steak
Portuguese Steak with Eggs (Bifes com Ovos)
Puerto Rican Beef Stew
Rib Eye Steaks au Roquefort
Rosemary Steak
Rumanian Fresh Sausage (Mititei)
Sausage-Stuffed Meatloaf
Sour Beef Stew
South American Stuffed Rolled Flank Steak (Matambre)
Spaghetti and Meatballs
Steak and Kidney Pie
Steak au Poivre
Stir-Fried Orange Beef
Swedish Beef a la Lindstrom (Biff a la Lindstrom)
Swedish Beef Hash (Pytt i Panna)
Swedish Beef Stew (Kalops)
Swiss Steak
Swiss Zurich-Style Veal (Zurcher Geschnetzeltes)
Szechwan Red Cooked Beef with Noodles
Taco Salad
Tex-Mex Burgers
Thai Beef Salad with Mint (Laab Nuea)
Thai Burgers with Gingered Mushrooms
Thai-Style Beef Curry
Vietnamese-Style Beef Kabobs
West African Beef Stew
Westphalian Beef Stew (Westfalischer Pffeffer-Potthast)

< More beef recipes

Main Dishes (continued)

Feel free to add just about any vegetables you have lying around for this easy and versatile stew.

Easy Beef Ragout

2 Tbs (30 ml) olive oil
1 1/2-2 lbs (675-900 g) beef stew meat, cut into 2-inch (5 cm) pieces
2 onions, coarsely chopped
2 15-ounce (425 g) cans tomatoes with their liquid
1 cup (250 ml) dry red wine or beef stock
2-3 carrots cut into 2-inch (5 cm) pieces
2-4 cloves garlic, chopped
1/2 tsp (2 ml) dried thyme
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
2-3 zucchini (courgettes), sliced
8 oz (225 g) fresh mushrooms, trimmed

Heat the oil in a large heavy pot over high heat and cook the beef and onions until lightly browned, about 5 minutes. Add the tomatoes and wine and bring to a boil, scraping the bottom of the pot to dissolve the brown bits. Transfer to a slow cooker if you are using one. Add the carrots, garlic, thyme, bay leaf, salt, and pepper bake tightly covered in a preheated 300F (150C) oven, or on a very low flame on the stove top, or on high in the slow cooker until the beef is tender, 3 to 4 hours. Add the zucchini and mushrooms and cook an additional 30 minutes. Serves 4 to 6.

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Boiled beef and carrots,
Boiled beef and carrots,
That's the stuff for your Derby Kell
Keeps you fit and keeps you well
Don't eat like vegetarians
On stuff they give to parrots
From morn till night
Blow out your kite
On boiled beef and carrots

- London Music Hall Song, 1870

Here is a classic English dish which is particularly appreciated by the Cockneys in London. The English usually use a cut of beef known as "silverside" from the bottom round which is cured in a brine of saltpeter (potassium nitrate), but since this is not available elsewhere, a corned beef brisket makes an excellent alternative for American Anglophiles.

English Boiled Beef and Carrots

1 corned beef brisket, about 3 lbs (1.35 Kg), rinsed
1 lb (450 g) small white onions, peeled
1 lb (450 g) small carrots, peeled if desired
1 cup (250 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1 tsp (5 ml) salt
3 Tbs (45 ml) beef suet (traditional) or butter, cut into small pieces
1/3 cup (80 ml) milk

Place the brisket in a large pot and add enough water to cover by about 1 inch (2 cm). Bring to a boil over high heat, skimming the foam as it rises to the surface. Reduce the heat and simmer partially covered for 2 1/2 hours. Add the onions and carrots and simmer partially covered until the vegetables are tender, about 30 minutes. Meanwhile, sift the flour, baking powder, and salt into a mixing bowl. Add the suet and work it with the tines of a fork until the mixture resembles coarse meal. Add the milk and stir just enough to form the dough into a ball, adding a few additional drops of milk if necessary to make the dough hold together. Roll the dough into 1-inch (2 cm) balls with floured hands. Transfer the beef and vegetables to a serving platter with a slotted spoon and keep warm in a warm oven. Drop the dumplings into the cooking liquid and simmer uncovered over moderate heat until the dumplings rise to the surface, about 15 minutes. Transfer the dumplings to the serving platter and serve immediately. Serves 6 to 8.

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The Belgians know that their beers are among the best in the world, and that is why they use them so much in cooking. For best results with this recipe, use a rich, dark Belgian beer such as Rodenbach or dark Abbey beer. The addition of the sweet-and-sour element at the end of cooking gives this dish its authentic Flemish flavor.

Flemish Beef Stew (Vlaamse Stovery, Les Carbonades Flamandes)

4 lbs (1.8 Kg) boneless stew meat cut into
2-inch (5 cm) pieces
Salt and freshly ground pepper to taste
3 Tbs (45 ml) all-purpose flour
4 Tbs (60 ml) butter
3 large onions, thinly sliced
3 cups (760 ml) dark beer
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
2 Tbs (30 ml) red currant jelly
1 Tbs (15 ml) red wine vinegar

Season the beef generously with salt and pepper and dust lightly with flour. Heat half the butter in a large, heavy skillet over high heat and brown the beef in small batches until browned on all sides, transferring them to a large, heavy pot as they are done. Add the remaining butter to the same skillet and saute the onions until nicely browned, about 20 minutes. Transfer the onions to the pot with the beef. Deglaze the skillet with the beer, scraping up all the brown bits on the bottom of the pan, and add the beer to the pot. Stir in the thyme and bay leaf and bring to a boil over high heat. Reduce the heat and simmer covered until the meat is very tender, 1 1/2 to 2 hours. Stir in the currant jelly and vinegar immediately before serving. Serves 6 to 8.

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This classic French dish is really nothing more than an old-fashioned stew, simplified because the beef isn't browned before braising.

French Beef Daube with Olives (Daube de Boeuf aux Olives)

2-3 lbs (1-1.5 Kg) beef chuck, round, or sirloin, trimmed of excess fat and cut into 2-inch (5 cm) cubes
6-8 cloves garlic, chopped
1-2 onions, chopped
2-4 carrots, chopped
1 cup (250 ml) red wine
1 Tbs (15 ml) red wine vinegar
1 tsp (5 ml) fennel seeds
1 sprig fresh thyme, or 1/2 tsp (2 ml) dried
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
1 cup (250 ml) good quality black or green olives, preferably pitted
Chopped parsley for garnish

Combine all the ingredients except the olives and parsley in a non-reactive bowl or plastic container and refrigerate for at least 2 hours or overnight. Transfer the mixture to a large pot and bring to a boil over moderate heat. Reduce the heat and simmer covered until the beef is tender, 1 to 1 1/2 hours. Add the olives and simmer uncovered to reduce the liquid slightly for 10 to 20 minutes. Garnish with chopped parsley. Serves 4 to 6.

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"Steak frites" is perhaps the quintessential bistro dish. The French prefer their beef steaks smaller than those we usually find in the United States, so the emphasis should be on the quality rather than the quantity of the meat. My version includes a savory butter to top the steaks.

French Steak with French Fries (Steak Frites)

For the butter:
1 shallot, finely chopped
3/4 cup (180 ml) dry red wine
4 oz (125 g) butter cut into small pieces
Salt and freshly ground pepper to taste

For the French fries:
3-4 large russet potatoes cut into 1/4-inch (5 mm) sticks
Peanut oil for deep frying
Kosher salt to taste

For the steaks:
4-6 New York strip steaks or other tenderloin steaks,
about 6 oz (170 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil

To prepare the butter, bring the shallots and wine to a boil in a small saucepan over moderate heat. Boil until all the wine has evaporated, about 10 minutes. Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot. Refrigerate for 1 hour before serving.
To prepare the French fries, soak the potato sticks in cold water for 20 minutes. Drain and rinse them, then pat them dry with paper towels. Heat at least 3 inches (8 cm) of the oil in a large pot over high heat until it reaches 325F (165C). Fry the potatoes in 3 or 4 batches until they are soft and lightly browned, about 7 to 10 minutes. Transfer the potatoes to drain on paper towels using a slotted spatula and allow them to cool completely, at least 20 minutes. Bring the oil to 375F (190C) and fry the potatoes again until they are crisp and golden brown, about 5 minutes. Transfer to paper towels, sprinkle with kosher salt, and keep warm in the oven while the remaining fries cook.

To prepare the steaks, have the meat at room temperature. Heat the olive oil in a large heavy skillet over high heat. Season the steaks with salt and pepper and, making sure the pan is very hot, saute the steaks until done to the degree you prefer-about 2 minutes on each side for medium rare. Transfer the steaks and fries to warm serving plates and top each steak with 1 to 2 tablespoons (15-30 ml) of the butter. Serves 4 to 6.

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Dill pickles and mustard reveal the origins of this dish.

German-Style Pot Roast

1 Tbs (15 ml) vegetable oil
1 1/2-2 lb (675-900 g) boneless beef chuck roast
2-3 carrots, chopped
2-3 onions, chopped
1-2 stalks celery, chopped
2 bay (laurel) leaves
3/4 cup (180 ml) chopped kosher-style dill pickles
1/2 cup (125 ml) dry red wine or beef stock
1/3 cup (80 ml) German-style mustard
1/4 tsp (1 ml) ground cloves
Salt and freshly ground pepper to taste
1 Tbs (15 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) dry red wine or beef stock

Heat the oil in a large skillet over high heat and brown the roast on all sides. Place the carrots, onions, celery, bay leaves, and pickles in the slow cooker. Place the roast on the vegetables. In a small bowl mix together the wine, mustard, cloves, salt, and pepper, and pour over the meat. Cook covered on high heat for 4 to 5 hours, or on low heat for 8 to 10 hours. Prior to serving, remove the meat and vegetables to a warm platter with a slotted spoon. To make the gravy, pour the remaining liquid into a small saucepan and skim off and discard the fat. Stir in the cornstarch mixture and bring to a boil over moderate heat, stirring constantly. Serves 4 to 6.

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The aroma of this dish alone, with hints of cinnamon and cloves, is enough to tell you of its Middle Eastern heritage.

Greek Beef Stew (Stifado)

2 Tbs (30 ml) olive oil
1 1/2-2 lbs (675-900 g) beef stew meat cut into
1-inch (3 cm) cubes
Salt and freshly ground pepper to taste
1 large or 2 small onions, chopped
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) red wine
1/2 cup (125 ml) beef or chicken stock
1/4 cup (60 ml) red wine vinegar
1 6-oz (170 g) can tomato paste
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 bay (laurel) leaf
20-30 pearl onions, peeled

Heat the oil in a large heavy pot over high heat and cook the beef and onion until the beef is browned on all sides and the onion is lightly browned around the edges, about 10 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered until the beef is tender, about 90 minutes. Add the pearl onions and cook until tender, 15 to 20 minutes. Serves 4 to 6.

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This marinade with flavors from the Aegean can also be used on other cuts of beef, chicken, and seafood.

Greek-Style Flank Steak

For the marinade:
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) finely chopped fresh oregano,
or 4 tsp (20 ml) dried
4-6 cloves garlic, finely chopped
Salt and freshly ground pepper to taste

1 flank steak, 1 1/2 to 2 lbs (675-900 g)

Whisk together the ingredients for the marinade and marinate the steak for 2 to 4 hours, turning occasionally. Grill directly over hot coals to an internal temperature of 145F (62C) for medium rare. Cut into thin slices across the grain. Serves 4 to 6.

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People who are critical of British cooking would do well to remind themselves that this is the quintessential British dish. The English traditionally carve their roast beef into very thin slices, but I prefer the American style of serving it in slices as thick as the diner can manage. You can omit the horseradish sauce in favor of pan gravy if you insist, but to serve roast beef without Yorkshire pudding (really more of a large popover than a pudding in the American sense) would be downright criminal.

Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding

1 3-rib standing rib roast (about 7 lbs, 3.2 Kg)
1/4 cup (60 ml) Dijon-style mustard
3 cloves garlic, finely chopped
3/4 cup (180 ml) chopped fresh parsley
2 Tbs (30 ml) olive oil
2 tsp (10 ml) dried thyme
2 tsp (10 ml) dried rosemary
Salt and freshly ground pepper to taste

For best results, age the beef for 4 to 7 days. Unwrap the roast, dry it thoroughly with paper towels, and place it on a wire rack set over a pan lined with paper towels. Refrigerate uncovered for 4 to 7 days. Before cooking, trim off any parts that are completely dehydrated.
Whether you age the beef or not, allow the roast to sit at room temperature for 3 to 4 hours before cooking. Tie segments of cooking twine around the roast, between and parallel to the ribs, to prevent the outer layer of meat from separating from the rest of the roast during cooking. Place the roast rib-side down on a wire rack in a large roasting pan. Spread the top and sides with the mustard. Combine the remaining ingredients and spread over the mustard. Place in a preheated 200F (95C) oven until the internal temperature reaches 130F (55C) for medium-rare, about 3 1/2 hours, or 30 minutes per pound. Remove from the oven and let stand 30 to 60 minutes before serving. Reserve the drippings for the Yorkshire pudding.
To carve, stand the roast up so the bones are pointing upward. Remove the twine and slide a long carving knife along the ribs to separate the meat from the bones. Place cut-side down and cut across the grain into thick slices. Serves 6 to 8.

Horseradish Sauce

1 cup (250 ml) sour cream
3 Tbs (45 ml) prepared horseradish, or to taste
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste

Combine all ingredients and refrigerate at least 1 hour before serving. Makes about 1 1/4 cups (310 ml).

Yorkshire Pudding

2 eggs
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
1/2 tsp (2 ml) salt
2 Tbs (30 ml) beef drippings

Combine the egg, flour, milk, and salt in an electric blender. Process at high speed for 2 to 3 seconds. Turn off the machine and scrape down the sides of the jar. Blend for 40 seconds. To make by hand, beat the eggs and salt until frothy. Beat in the flour gradually, followed by the milk. Refrigerate for at least 1 hour. Heat the beef drippings in a large roasting pan (you may use the one the roast was cooked in after removing the rest of the drippings) over moderate heat until the drippings are hot and begin to bubble. Beat the batter briefly and pour into the hot roasting pan. Place in a preheated 375F (190C) oven and bake for about 30 minutes, until the batter is crisp and brown and has risen up the sides of the pan. Cut the pudding into squares and serve immediately. Serves 6 to 8.

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Vindaloos are among the spiciest and most popular of India's many styles of curry. You can adjust the spiciness to your liking, but don't forget to serve white rice with this dish.

Indian Beef Vindaloo

2 Tbs (30 ml) mustard oil* or vegetable oil
2-3 cloves garlic, finely chopped
1 Tbs (15 ml) grated fresh ginger
1 Tbs (15 ml) ground cinnamon
1 tsp (5 ml) ground coriander
1 tsp (5 ml) mustard seeds
1 tsp (5 ml) ground cardamom
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 1/2-2 lbs (675-900 g) beef stew meat cut into
1-inch (3 cm) pieces
1/2 cup (125 ml) rice wine vinegar
Chopped cilantro (coriander leaves) for garnish

* Available in Indian specialty shops

Heat the oil in a large heavy pot over moderate heat and add all the ingredients except for the beef, vinegar, and cilantro. Cook, stirring frequently, until the mixture becomes fragrant, about 2 minutes. Add the beef and vinegar and bring to a boil. Reduce the heat and simmer covered until the beef is tender, about 90 minutes, adding a little water to the pot of it becomes dry. Adjust the seasonings and serve garnished with chopped cilantro. Serves 4 to 6.

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The marinade used in this dish makes the flank steak taste just like beef satay, the small skewers of grilled meat found all over Southeast Asia. Serve it spicy peanut sauce for a touch of authenticity.

Indonesian-Style Flank Steak

For the marinade:
2 Tbs (30 ml) peanut oil
2 Tbs (30 ml) sesame oil
2 Tbs (30 ml) dry sherry
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) peanut butter
2 Tbs (30 ml) rice wine vinegar
1 Tbs (15 ml) grated ginger
1 Tbs (15 ml) finely chopped garlic
1 tsp (5 ml) hot red pepper flakes, or to taste

1 flank steak, 1 1/2 to 2 lbs (675-900 g)

Whisk together the ingredients for the marinade and marinate the steak for 2 to 4 hours, turning occasionally. Grill directly over hot coals to an internal temperature of 145F (62C) for medium rare. Cut into thin slices across the grain. Serves 4 to 6.

Spicy Peanut Sauce

2 Tbs (30 ml) vegetable oil
1/4 cup (60 ml) finely chopped shallots or scallions
(white part only)
1 tsp (5 ml) finely chopped garlic
2 cups (500 ml) chicken stock
1/2 cup (125 ml) shelled peanuts (preferably Spanish
peanuts) finely ground in an electric blender
2 tsp (10 ml) soy sauce
1 tsp (5 ml) dark molasses (treacle)
1 tsp (5 ml) lime juice
1/4 tsp (1 ml) finely grated ginger root
Finely chopped hot chilies or cayenne pepper, to taste

Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until tender but not brown. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving.

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You will recognize these meat patties as oversized Italian meatballs, and the tomato and cheese on top makes them "alla pizzaiola," or "in the style of the pizza maker's wife." I happen to like anchovies, but if you don't appreciate these little treats, simply omit them.

Italian Beef Patties with Tomatoes and Mozzarella (Polpette alla Pizzaiola)

1 slice white bread, crust removed
3 Tbs (45 ml) milk
1-1 1/2 lbs (450-675 ml) ground beef
1 egg
Salt and freshly ground pepper to taste
Dry bread crumbs for coating
1/4 cup (60 ml) olive oil
4-6 canned Italian tomatoes, slit open and flattened
1 tsp (5 ml) dried oregano
4-6 slices mozzarella cheese, about 1/4 inch (5 mm) thick
8-12 anchovy fillets (optional)

Soak the bread in the milk and mash it with a fork to make a smooth pulp. Add to the beef along with the egg, salt, and pepper, and mix thoroughly. Form into 4 to 6 patties and coat with bread crumbs. Heat the oil in a large heavy skillet over moderate heat and fry the patties for about 5 minutes on each side. Transfer to a lightly greased baking dish and top each with a flattened tomato, a slice of cheese, and two optional anchovies placed in the form of a cross. The patties may be made ahead up to this point. Bake in a preheated 400F (200C) oven until the cheese melts, 10 to 15 minutes. Serves 4 to 6.

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"Ragu" is a generic term used to describe meat sauces, and every home and restaurant in Italy has its own variation on the theme. Most include tomatoes, as does this classic version from Bologna in northern Italy.

Italian Bologna-Style Meat Sauce (Ragu Bolognese)

2 Tbs (30 ml) butter
2 Tbs (30 ml) extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
12 oz (340 g) ground beef
Salt and freshly ground pepper to taste
1 cup (250 ml) dry white wine
1 cup (250 ml) milk
A grating of fresh nutmeg
1 can (15 oz, 425 g) whole peeled tomatoes, chopped, with their liquid

Heat the butter and olive oil in a pot over moderate heat and saute the onion, carrot, and celery until lightly browned, about 10 minutes. Add the beef, season with salt and pepper, and cook, stirring occasionally, until the beef has lost its pink color. Add the wine and cook until it is mostly evaporated. Add the milk and cook until it is mostly evaporated. Add the nutmeg and tomatoes and bring to a boil. Reduce the heat to the lowest setting so the pot is barely simmering and cook uncovered until all the liquid has evaporated, about 3 hours. Makes enough to dress 1 pound (450 g) dried pasta.

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Stuffed beef rolls are popular all over Italy, and it is one of those dishes for which there are as many variations as there are cooks. This is one way they're done in the vicinity of Naples.

Italian Neapolitan-Style Beef Rolls (Braciole Napolitane)

1 1/2 (675 g) thinly sliced beef bottom round
Salt and freshly ground pepper to taste
6 oz (170 g) fresh mozzarella, thinly sliced
12-18 kalamata olives, pitted and chopped
1/2 cup (125 ml) freshly grated Romano or Parmesan cheese
2 Tbs (30 ml) capers, chopped
2 Tbs (30 ml) dry bread crumbs
2 Tbs (30 ml) extra-virgin olive oil

Pound the beef slices between sheets of plastic wrap until they are no more than 1/4 inch (5 mm) thick, trimming them with a knife if necessary to form pieces about 4x6 inches (10x15 cm). Season with salt and pepper and place a slice of mozzarella on each slice. Sprinkle with the olives, grated cheese, capers, and bread crumbs, and drizzle with olive oil. Roll up the beef loosely and secure each roll with a toothpick. Grill over hot coals, cook under a preheated broiler, or saute in a skillet over high heat until browned on both sides and cooked through. Serves 4 to 6.

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These burgers taste just like Mom's meatloaf. What could be better than that?

Meatloaf Burgers

1 Tbs (15 ml) olive oil
1/2 medium onion, finely chopped
2-3 cloves garlic, finely chopped
1 1/2-2 lbs (675-900 g) lean ground chuck or sirloin
1 egg, lightly beaten
1/4 cup (60 ml) bread crumbs
2 Tbs (30 ml) ketchup, plus additional for glazing
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste

Heat the oil in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Combine with the remaining ingredients and mix gently but thoroughly. Form into 4 to 6 patties and grill directly over hot coals to an internal temperature of 160F (70C). Top each burger with about 1 tablespoon (15 ml) of ketchup after turning. Serves 4 to 6.

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Feel free to add or subtract ingredients at will.

Mediterranean Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
Salt and freshly ground pepper to taste
1/4 cup (60 ml) shredded mozzarella or fontina cheese
3 Tbs (45 ml) chopped green or black olives
2 Tbs (30 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) chopped capers
2 Tbs (30 ml) chopped pine nuts (pignoli)
2 Tbs (30 ml) chopped fresh parsley

Mix the meat with the salt and pepper and form into 8 or 12 patties. Combine the remaining ingredients and divide between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

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This is one of those dishes with as many variations as there are cooks who prepare it. The combination of beef, spices, and fruits makes a combination that no on will be able to resist.

Mexican Hash (Picadillo)

2 lbs (900 g) ground beef
1 large onion, chopped
1 cup (250 ml) raisins
1 Tbs (15 ml) chili powder
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground cumin
2-4 cloves garlic, finely chopped
2 medium apples, peeled, cored, and chopped
1 can (15 oz, 425 g) chopped tomatoes with their liquid
1/2 cup (125 ml) slivered almonds, toasted

Cook the beef and onion in a large skillet over moderate heat until the beef is browned. Drain the beef and combine with the remaining ingredients except the almonds in a slow cooker. Cook covered on low until most of the liquid is absorbed, 3 to 4 hours. Alternately, cook tightly covered in a 300F (150C) oven for 2 hours. Garnish with slivered almonds. Serves 6 to 8.

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Although it's not absolutely necessary, this dish gets extra flavor and eye appeal by browning the meat in a skillet before adding it to the slow cooker.

Mexican Pot Roast

2 Tbs (30 ml) olive oil
4-5 lbs (1.8-2.25 Kg) beef pot roast
Salt and freshly ground pepper to taste
1 cup (250 ml) dry red or white wine (optional)
1 medium onion, chopped
3-6 cloves garlic, finely chopped
2 cups (500 ml) chopped fresh or canned tomatoes
1 cup (250 ml) sliced mushrooms
2 bay (laurel) leaves
2 Tbs (30 ml) chili powder
1 tsp (5 ml) dried thyme

Heat the oil in a skillet over high heat. Season the roast with salt and pepper and brown on all sides in the oil. Place remaining ingredients in the slow cooker and stir to combine. Add the meat and cook on low for 8 to 10 hours. Serves 6 to 8.

Stove top method: Add an additional cup of wine or water and place ingredients in a pot or casserole and simmer tightly covered over very low heat for 3 to 4 hours, or bake tightly covered in a preheated 250F (120C) oven for 3 to 4 hours, adding more liquid if necessary.

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You can serve this like you would any other flank steak, or you can use it to add some spice to your favorite recipe for fajitas.

Mexican-Style Flank Steak

For the marinade:
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) extra-virgin olive oil
1 Tbs (15 ml) coarsely chopped fresh oregano,
or 1 tsp (5 ml) dried
1 Tbs (15 ml) finely chopped cilantro (coriander leaves)
1 Tbs (15 ml) ground cumin
1 Tbs (15 ml) finely chopped garlic
Salt and freshly ground pepper to taste

1 flank steak, 1 1/2 to 2 lbs (675-900 g)

Whisk together the ingredients for the marinade and marinate the steak for 2 to 4 hours, turning occasionally. Grill directly over hot coals to an internal temperature of 145F (62C) for medium rare. Cut into thin slices across the grain. Serves 4 to 6.

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I love the combination of meat and fruit, and the addition of garbanzo beans and hard-boiled eggs make this a one-dish meal. You might consider cracking the egg shells after one hour of cooking and returning them to the pot to give them added eye appeal.

Moroccan Pot Roast

1 medium onion, chopped
4-6 cloves garlic, chopped
1/2 cup (125 ml) dried pitted apricots
1/4 cup (60 ml) golden raisins (sultanas)
1/2 tsp (2 ml) each ground ginger, cinnamon, nutmeg, and turmeric
Salt and freshly ground pepper to taste
2 lbs (900 g) beef round or chuck roast, trimmed of excess fat
6-8 eggs in their shells
2 medium potatoes, peeled and cut into 1-inch (3 cm) cubes
2 sweet potatoes, peeled and cut into 1-inch (3 cm) cubes
4 cups (1 L) chicken or beef stock
1 15-oz (225 g) can chickpeas (garbanzos), drained
Chopped scallion (spring onion) for garnish

Combine the onion, garlic, apricots, raisins, spices, salt, and pepper in the bottom of a large pot. Add the remaining ingredients except for the chickpeas, making sure the eggs are partially submerged. Cover tightly and bake in a preheated 300F (150C) oven 2 1/2 to 3 hours, until the meat is tender, adding more liquid if necessary to keep the eggs partially submerged. Add the chickpeas for the last 30 minutes of cooking. Transfer the eggs to a bowl and, when they are cool enough to handle, peel and cut into wedges. Slice the meat and place in large shallow soup bowls. Spoon the remaining ingredients over the meat along with some of the broth. Garnish with the eggs and scallions. Serves 6 to 8.

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There may not be a more satisfying meal than a good, old-fashioned pot roast. This version is also pleasing to the eye with the addition of cherry tomatoes. One nice thing about dishes such as this is that the cooking time is not critical, and the meal may be held for several hours over very low heat if your dinner plans change at the last moment. Don't forget to offer diners some horseradish or spicy mustard.

Old-Fashioned Pot Roast

3 to 4 lb (1.5-2 Kg) chuck, shoulder, round, blade, or rump roast of beef
Flour for dredging, seasoned with salt and pepper
2 Tbs (30 ml) vegetable oil or butter
4 carrots, cut into 1 inch (2.5 cm) pieces
4 celery stalks, cut into 1 inch (2.5 cm) pieces
2 turnips, peeled and cut into 1 inch (2.5 cm) dice
6 to 8 whole cloves of garlic
1 onion, peeled and stuck with 3 cloves
2 bay leaves
A sprig of fresh thyme and/or rosemary
2 cups (500 ml) boiling beef stock or water
OR
1 cup (250 ml) boiling beef stock or water
and 1 cup (250 ml) red wine
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
20 to 30 whole button or shitake mushrooms
20 to 30 cherry tomatoes

Dredge the roast liberally with the seasoned flour. Heat the oil in a large, heavy roasting pan over high heat and brown the meat on all sides. Reduce the heat and add the remaining ingredients except for the mushrooms and tomatoes. Cover tightly and simmer over low heat for 2 1/2 to 3 hours, or until the meat is tender, turning the meat occasionally and adding more liquid if necessary. The roast can also be cooked in a 300F (150C) oven rather than on the stove top. Add the mushrooms and tomatoes for the last 10 minutes of cooking. Discard the onion, bay leaves, and sprigs of herbs. Serve the roast in thick slices with the vegetables on the side and ladle the pot liquid over all. Serves 6 to 8.

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In Peru a hot pepper is known as "aji" and is the source of the name for this dish. This stew-like dish is practically a one-dish meal, so add a tossed salad and a loaf of crusty bread if you like.

Peruvian Flank Steak Ajiaco (Bistec al Ajiaco)

For the broth:
3 whole cloves garlic
3 cloves
1 onion, quartered
3 ribs celery, coarsely chopped
3 carrots, coarsely chopped
2 bay (laurel) leaves
1 Tbs (15 ml) whole black peppercorns
Salt to taste

1 flank steak, trimmed (about 1 1/2 lbs, 675 g)
4-6 dried ancho, poblano, or mulatto peppers, seeded, torn into pieces, soaked in warm water for 1 hour, drained
1-3 jalapeño, serrano, or other hot chiles, finely chopped
4 Tbs (60 ml) olive oil
3 onions, finely chopped
2-4 cloves garlic, finely chopped
3-4 potatoes, boiled and cut into 1-inch (3 cm) cubes
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Chopped parsley for garnish (optional)
Kalamata olives for garnish (optional)

Combine the ingredients for the broth in a pot. Add the flank steak and enough water to cover completely. Bring to a boil, reduce the heat, and simmer covered until the steak is tender, 1 1/2 to 2 hours. Remove the steak and cool enough to handle. Using two forks, shred the meat and set aside. Strain the broth, discarding the solids, skim off the fat on the surface, and reserve 1/2 cup (125 ml). Combine the reserved cooking liquid, the soaked and drained chiles, and the fresh chiles in an electric blender or food processor and puree until smooth. Set aside. Heat the oil in a large skillet over moderate heat and saute the onions and garlic until lightly browned, about 10 minutes. Add the reserved chile puree and the shredded meat, stirring to combine. Add the potatoes, lemon juice, salt, and pepper and cook, stirring occasionally, until the potatoes are heated through. Serve garnished with parsley and/or olives if desired. Serves 4 to 6.

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Every American will enjoy dozens of Philly cheese-steaks in the course of a lifetime, but this may be a new treat for our friends in other countries. It is generally attributed to one Pat Olivieri of Pat's Restaurant (now Pat's King of Steaks Restaurant) in South Philadelphia, although others contend for the honor of inventing it. According to legend, Pat's supplier delivered a bunch of beef instead of hot dogs one day, so Pat sliced it thin, grilled it, and placed it on a bun in 1930 or 1932-Pat wasn't sure which. He didn't add the cheese until 1948, and if you want it with grilled onions you have to ask for a "cheese with." I wouldn't have mine any other way.

Philly Cheese-Steak

Ingredients per sandwich:
2-3 very thin slices of beef (Pat's King of Steaks uses rib-eye)
Salt and freshly ground pepper to taste
1-2 slices American cheese, or cheese of your choice
Toasted hoagie of French roll, or hot dog bun
Grilled onions

Grill the beef on a griddle or large skillet over moderate heat, turning it several times. While still on the griddle, season with salt and pepper and top with the sliced cheese. Transfer to the roll with a spatula and top with grilled onions.

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This dish is considered an extravagance and is usually served only on special occasions. I hope you have a special occasion coming up soon so you'll try this classic Portuguese version of the universally popular steak and eggs.

Portuguese Steak with Eggs (Bifes com Ovos)

2 boneless thinly cut beef steaks, about 4 oz (100 g) each
1 Tbs (15 ml) lemon juice
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
3 Tbs (45 ml) butter
2 eggs, beaten
1 Tbs (15 ml) chopped chives or parsley

Sprinkle the steaks with the lemon juice, garlic, salt, and pepper and let sit at room temperature for 15 minutes. Heat the butter in a large heavy skillet over moderate heat and fry the steaks until desired degree of doneness. Transfer the steaks to warm dishes. Mix the eggs with the chopped chives and cook in the same skillet, stirring constantly, until set but still soft. Spoon the scrambled eggs over the steaks and serve immediately. Serves 2.

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Beef stews are to be found almost everywhere, but the addition of olives and raisins makes this one distinctly Puerto Rican.

Puerto Rican Beef Stew

1 Tbs (15 ml) vegetable oil
2 lbs (1 kg) beef top round, cut into 1-inch (2 cm) cubes
2 green bell peppers (capsicum), seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup (60 ml) chopped cilantro (coriander leaves)
2 Tbs (30 ml) vinegar
1 tsp (5 ml) dried oregano
1 cup (250 ml) tomato sauce
3 bay (laurel) leaves
Salt and freshly ground pepper to taste
1/2 lb (250 g) carrots, cut into 1-inch (2 cm) pieces
1/2 lb (250 g) potatoes, peeled and cut into 1-inch (2 cm) cubes
1 cup (250 ml) frozen peas
1/2 cup (125 ml) pimento stuffed olives
1/4 cup (60 ml) raisins

Heat the vegetable oil in a large, heavy pot over moderate heat and brown the meat. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt, and pepper and simmer covered for 1 hour. Add the carrots and potatoes and simmer 1 hour, or until the meat is tender. Add the remaining ingredients and simmer an additional 15 minutes. Serves 6 to 8.

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My family settled on rib eye steaks as our favorite years ago, and it has been ages since I have bought any other cut to satisfy the "gotta have steak" urge. Naturally, you may use any cut you prefer, and this treatment makes even the less expensive cuts fit for the most eclectic epicure.

Rib Eye Steaks au Roquefort

6-8 oz (175-225 g) crumbled Roquefort or other good quality bleu cheese
6 Tbs (90 ml) butter, softened
1/2 tsp (2 ml) Worcestershire sauce
4-6 rib eye steaks or other boneless, tender cut, about 8 oz (225 g) each
Salt and freshly ground pepper to taste
4-6 slices rye bread, toasted and buttered

Combine the Roquefort, butter, and Worcestershire sauce in a bowl and stir to combine. Season the steaks with salt and pepper and saute or grill until cooked to the degree you prefer. Spoon the Roquefort mixture over the steaks and place under a preheated broiler just until the cheese melts, 30 seconds to 1 minute. Place steak on a slice of buttered toast and serve immediately. Serves 4 to 6.

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I have been cooking steaks according to the following method for over 25 years, and everyone I have ever served them to remarks how wonderful it tastes. James Beard recommends brushing off the charred herbs before serving, but I leave them on, adding a texture note in addition to the flavor. I haven't given quantities because it's really more of a technique than a recipe.

Rosemary Steak

Press a coating of fresh or dried rosemary leaves into both sides of your favorite cut of beef steak. Season with salt and freshly ground pepper. Heat a little olive oil in a large heavy skillet over high heat and saute the steak until done to the degree you prefer. Alternately, the steak may be grilled over hot coals.

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These pleasing little skinless sausages (I think that's an oxymoron, isn't it?) can also be made with pork, veal or a combination of meats. We're doing an all-beef version.

Rumanian Fresh Sausage (Mititei)

1 1/2 lbs (675 g) ground beef
2-4 cloves garlic, pressed through a garlic press
1 egg, lightly beaten
1 Tbs (15 ml) olive oil
1 Tbs (15 ml) water
1 tsp (5 ml) hot paprika or red pepper flakes, or to taste
1 tsp (5 ml) caraway seeds
Salt and freshly ground pepper to taste

Combine the ingredients in a bowl and knead with your hands until the mixture is thoroughly combined and smooth in texture, about 5 minutes. Refrigerate covered for at least 2 hours or overnight. Form the mixture into sausages about 1 inch (2.5 cm) in diameter and 3 inches (8 cm) long. Cook over hot coals or under a preheated broiler until cooked through and browned on all sides, about 10 minutes. Serves 4 to 6.

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Nothing spells comfort more than meatloaf. Here's a recipe that is sure to become a family favorite.

Sausage-Stuffed Meatloaf

2 egg
1 1/2 pounds ground beef
1/2 Italian sausage (in links)
1 16-ounce can tomatoes, chopped and juice reserved
3/4 cup bread crumbs
1/2 cup onion finely chopped
2 Tbs. parsley chopped
2 Tbs. sesame seeds
1 teaspoon salt
1/8 teaspoon pepper
3 slices bacon cut in half crosswise

In a large mixing bowl, beat eggs with a fork. Add beef, tomatoes with juice, bread crumbs, onion, parsley, sesame seeds, salt and pepper. Mix until well blended. Press half of mixture firmly into a 9x5x3-inch loaf pan. Lay the sausage links lengthwise down the center of the pan, and fill with the remaining meat mixture. Run a thin knife around edge and invert meatloaf into a shallow baking dish (about 12x8x2-inch). Arrange bacon pieces on top. Bake in 350 degree oven for 1 hour. Spoon off fat drippings. Bake 30 minutes longer or until no longer pink in center. Drain off any additional drippings. Cover loosely with foil and let stand for 10 minutes. Transfer to a serving platter. Serves 6- 8.

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Cooking tames the bite of prepared horseradish, which is why we add it just before serving in this classic beef stew from Eastern Europe.

Sour Beef Stew

2 Tbs (30 ml) vegetable oil
1 1/2-2 lbs (675-900 g) beef stew meat cut into 1-inch (3 cm) pieces
Salt and freshly ground pepper to taste
1 onion, chopped
2 ribs celery, chopped
2 carrots, chopped
1 lb (450 g) boiling potatoes, peeled and cut into chunks
1 cup (250 ml) beef stock
1/4 cup (60 ml) red wine vinegar
1-2 Tbs (15-30 ml) prepared horseradish, or to taste
Chopped fresh dill for garnish

Heat the oil in a large heavy pot over high heat. Season the beef with salt and pepper and saute in the oil until well browned, about 5 minutes. Add the onion, celery, carrots, and potatoes and cook until the onion is tender but not brown, about 5 minutes. Add the stock and vinegar, bring to a boil, reduce the heat, and simmer covered until the beef is tender, about 90 minutes. Stir in the horseradish immediately before serving and garnish with chopped dill. Serves 4 to 6.

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This dish takes me back to my younger days in Montevideo, Uruguay. The name means "kill hunger" and it is often served cold as an appetizer. Traditionally it is cooked completely covered in liquid, but my version produces a more flavorful broth for serving hot as a main course.

South American Stuffed Rolled Flank Steak (Matambre)

1 1/2-2 lbs (675-900 g) flank steak
2-3 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) crushed hot red pepper
Salt and freshly ground pepper to taste
About 1 cup (250 ml) fresh spinach leaves
1 medium carrot, thinly sliced
1 small onion, thinly sliced
2 hard-cooked eggs, peeled and halved lengthwise
1/4 cup (60 ml) sliced pimiento-stuffed green olives
4 cups (1 L) beef stock

Butterfly the flank steak by slicing it in half horizontally to within about 1/2 inch (1 cm) of the edge. Open the steak and pound with a mallet to a uniform thickness of about 1/4 inch (5 mm). Sprinkle with garlic, oregano, red pepper, salt, and pepper. Cover with spinach leaves, leaving about 1/2 inch (1 cm) uncovered around the edges. Arrange the carrot, onion, eggs, and olives on top of the spinach. Roll in the direction of the grain to form a log and tie at 1-inch (3 cm) intervals with kitchen twine. Place in a baking dish and add the beef stock. Cover tightly and bake in a preheated 350F (180C) oven until the beef is tender, 1 1/2 to 2 hours. Remove the twine, cut into thin slices, and serve with the pan juices. Alternately, the matambre may be cooked in enough stock or water to cover, cooled in the cooking liquid, drained, refrigerated, and cut into thin slices to be served cold. Serves 4 to 6 as a main dish, or 8 to 12 as an appetizer.

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Although meatballs do exist in Italy, you're not likely to find them served on spaghetti. One theory of the origin of this dish has American social workers chastising Italian immigrants for not having enough protein in their healthy pasta and tomato and olive oil Mediterranean diet. Pasta is rarely served as a main dish in Italy, but the Americanized version of this dish, with its gargantuan portions of meat and sauce (by Italian standards), could never be served any other way.

Spaghetti and Meatballs

For the meatballs:
1 1/2 cups (375 ml) soft bread cubes from sliced white bread (about 2 to 3 slices, including crusts)
1 egg
1/3 cup (80 ml) milk
1 lb (450 g) ground beef or beef and pork mixture
1/2 cup (125 ml) freshly grated Parmesan cheese, plus additional for garnish
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) finely chopped parsley
Salt and freshly ground pepper to taste

For the sauce:
3 Tbs (45 ml) olive oil
1 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) red pepper flakes, or to taste
4 15-oz (420 g) cans Italian plum tomatoes with their liquid
2 Tbs (30 ml) tomato paste
2 Tbs (30 ml) chopped fresh basil or parsley
1 tsp (5 ml) red wine vinegar
Salt and freshly ground pepper to taste

1 lb (450 g) spaghetti or other thin noodle, cooked according to the package directions

Combine the bread, egg, and milk in a mixing bowl, stirring to combine, and let rest for 15 minutes. Mash the bread mixture with a fork to make a smooth paste. Add the remaining ingredients and stir to combine. Form the meat into balls about the size of golf balls (or larger if you like) and place them on a greased baking sheet. Bake in a preheated 400F (200C) oven until browned, about 20 minutes.
Meanwhile, make the sauce. Heat the oil in a pot over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the garlic, oregano, and red pepper flakes and cook for 2 minutes. Add the tomatoes with their liquid, crushing the tomatoes with your hand as you add them. Add the tomato paste, basil, vinegar, salt, and pepper and bring to a boil. Reduce the heat and simmer uncovered for 20 to 30 minutes. Add the meatballs and simmer for 20 to 30 minutes.
To serve, toss about 1 cup of the sauce with the drained spaghetti and divide it between 4 to 6 serving plates. Top with the meatballs and remaining sauce and serve with freshly grated Parmesan cheese. Serves 4 to 6.

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This classic English dish has to be among my top ten favorite dishes of all time.

Steak and Kidney Pie

1 1/2 lbs (700 g) lean boneless sirloin or top round steak, trimmed of fat and cut into 1 inch (2.5 cm) cubes
1 lb (450 g) veal kidneys, trimmed of fat and cut into 1 inch (2.5 cm) cubes
2 tsp (10 ml) salt
1 tsp (5 ml) freshly ground black pepper
1/4 cup (60 ml) flour
3 Tbs (45 ml) butter
1 Tbs (15 ml) vegetable oil
1 cup thinly sliced mushrooms (approx. 1/4 lb, 100 g)
1/2 cup coarsely chopped onions
1 1/2 cups (375 ml) water
1/4 cup (60 ml) pale dry sherry or dry red wine (optional)
2 Tbs (30 ml) Cognac or other brandy (optional)
1 Tbs (15 ml) finely chopped parsley
1/4 tsp (1 ml) dried thyme
1 tsp (5 ml) Worcestershire sauce
Puff pastry or flaky pastry dough
1 egg yolk combined with 1 Tbs (15 ml) heavy cream

Pat the cubes of beef and kidney dry with paper towels. In a plastic or paper bag combine the flour, salt, and pepper, and toss the steak and kidneys in the flour mixture to coat lightly but thoroughly. Heat the butter and vegetable oil in a heavy skillet over high heat until it is splutters. Add the cubes of meat and stir frequently, until they are browned on all sides. Using a slotted spoon transfer the meat to a heavy 2 quart (2 L) casserole about 4 inches (10 cm) deep. Add the mushrooms and the chopped onions to the skillet and cook over high heat, stirring constantly, for 2 to 3 minutes. Transfer these to the casserole. Pour the water into the skillet and bring to a boil, scraping the bottom and the sides of the pan to dissolve all the "brown bits". Pour this liquid into the casserole, and add the sherry or wine, brandy, parsley, thyme, and Worcestershire sauce. Stir together gently.

On a lightly floured surface roll the pastry dough into a rectangle about 1/4 inch (5 mm) thick, and cut 2 strips about 12 inches long by 1/2 inch wide (30 x 2 cm). Lay the strips end-to-end around the rim of the casserole and press firmly into place. Moisten the dough around the rim with a pastry brush dipped in water. Drape the remaining dough over the rolling pin and gently drape it over the casserole. Using a small knife or scissors, trim off the excess pastry and secure the edges to the rim by crimping tightly with your fingers or the tines of a fork. Reroll the scraps of pastry and cut them into simple flower or leaf shapes and apply to the top of the pie. Make three or four slits in the top of the pie with a sharp knife and paint the surface of the pie with the egg yolk and cream mixture. Bake in a preheated 425F (220C) oven for 30 minutes, then reduce the heat to 350F (180C) for an additional 30 minutes, until the crust is golden brown. Serve immediately, directly from the baking dish. Serves 4 to 6.

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I keep a mixture of whole black, white, green, and pink peppercorns (and Szechwan peppercorns when I can find them) on hand to refill my pepper grinders, and I strongly recommend using a homemade mixture of your own for this dish.

Steak au Poivre

Whole peppercorns (black, white, green, pink, or any combination)
4-6 thick beef steaks such as rib eye, Porterhouse, filet mignon, or T-bone
Salt to taste
Heavy cream, red wine, or beef stock (optional)

Crush the peppercorns by pressing them against a flat surface with the bottom of a heavy pot. Cover the steaks with the crushed peppercorns, pressing them into the steak firmly. Season with salt and pan fry, grill, or broil until cooked to desired degree. Deglaze the pan with cream, red wine, or beef stock if desired, reducing the liquid and stirring up the brown bits in the pan before spooning it over the steaks. Serves 4 to 6.

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This heart shaped entree will prove to your Valentine that you wear your heart on your plate as well as your sleeve.

Steak Diane for Two

2 rib eye steaks, approx. 1 in. (2.5 cm) thick
2 Tbs. butter
1/4 cup shallots chopped fine, or 2 Tbs. onion, chopped fine
2 cups fresh mushrooms, sliced
1/4 cup Madeira wine
1 Tbs. Worcestershire sauce
1/3 cup beef broth
1 Tbs. fresh parsley, chopped
Salt and freshly ground pepper to taste

Trim the steaks into a teardrop shape. Butterfly the steaks by cutting horizontally up to 1/2 in (1.25 cm) of one of the long sides. Do not cut through completely. Open the steaks and flatten into heart shape. Saute in butter in a large skillet until desired degree of doneness. Remove from pan. In same pan, using butter left in pan, saute the shallots until soft and transparent. Add the mushrooms and saute 1 to 2 minutes. Add the Madeira, Worcestershire sauce, beef broth, salt and pepper and bring to boil over high heat. Allow to reduce by half. Serve sauce on top of steak and sprinkle with chopped parsley. Serves 2.

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Be sure to have all the ingredients ready and the cooked rice standing by because this dish only takes about 2 minutes to cook.

Stir-Fried Orange Beef

1 1/2-2 lbs (900-1350 g) beef flank, sirloin, or other steak, trimmed of excess fat
The grated zest of 1 orange
1/4 cup (60 ml) orange juice
2 Tbs (30 ml) soy sauce
1/2 cup (125 ml) loosely packed whole basil leaves
Crushed red pepper flakes to taste (optional)
2 Tbs (30 ml) peanut or vegetable oil
2-4 cloves garlic, finely chopped
Cooked white rice

Cut the beef as thinly as possible-this is easier if the beef is very cold. Combine with the orange zest, orange juice, soy sauce, basil leaves, and optional pepper flakes in a bowl and toss to combine. Heat a wok or large, heavy skillet over high heat until it smokes. Add the oil and saute the garlic for about 10 seconds. Add the meat mixture and cook, stirring frequently, until the meat is no longer red, about 2 minutes, Serve over rice. Serves 4 to 6.

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Think of this as the Swedish version of the good ol' hamburger. These can be made into small patties and served two or three to a person, or larger versions can be made and topped with a fried egg if desired.

Swedish Beef a la Lindstrom (Biff a la Lindstrom)

3 Tbs (45 ml) butter
1/2 medium onion, finely chopped
1 lb (450 g) ground beef
4 egg yolks
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) finely chopped cooked or canned beets
1 Tbs (15 ml) finely chopped capers
1 Tbs (15 ml) cider vinegar
2 Tbs (30 ml) vegetable oil
4-6 fried eggs (optional)

Heat 1 tablespoon (15 ml) butter in a small skillet over moderate heat and saute the onion until tender but now brown, about 5 minutes. Combine with the ground beef, egg yolks, cream, beets, capers, and vinegar in a bowl and stir to combine. Form into 12 to 16 small patties (or 4 to 6 larger patties if you plan to serve them topped with fried eggs). Heat the remaining butter and oil in a large heavy skillet over moderate heat and fry the patties until cooked through, about 4 to 6 minutes per side. Serve topped with fried eggs if desired. Serves 4 to 6.

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This dish is most often made with leftover meat and potatoes in Sweden, but you can also make it from scratch. A raw egg on top is completely traditional, but if you would rather you can fry or poach them.

Swedish Beef Hash (Pytt i Panna)

4 Tbs (60 ml) butter
1 1/2 lbs (675 g) cooked or raw beef, cut into 1/2-inch (1 cm) cubes
Salt and freshly ground pepper to taste
2-3 boiled or raw potatoes, cut into 1/2-inch (1 cm) cubes
1 onion, chopped
4-6 eggs, raw, poached, or fried

Heat 1 Tbs (15 ml) of the butter in a large non-stick frying pan over high heat and saute the beef until browned and crisp, about 10 minutes, seasoning with salt and pepper as it cooks. Transfer to a plate. Heat 2 Tbs (30 ml) of the butter in the same pan and cook the potatoes until browned and crisp, also about 10 minutes. Transfer to the same plate as the beef. Heat the remaining butter in the same skillet and saute the onion until browned around the edges, also about 10 minutes. Return the beef and potatoes to the pan and heat through, adjusting the seasoning with salt and pepper if needed. Transfer to 4 to 6 serving plates and top each with an egg. Serves 4 to 6.

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Scandinavians tend to put sour cream in just about everything, and you know what? That's all right with me.

Swedish Beef Stew (Kalops)

2 Tbs (230 ml) butter
2 lbs (900 g) boneless beef chuck, trimmed of excess fat and cut into 2-inch (5 cm) pieces
1 large onion, thinly sliced
1 Tbs (15 ml) all-purpose flour
1 bay (laurel) leaf
1/4 tsp (1 ml) ground allspice
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) beef stock
1/4 cup (60 ml) sour cream

Heat the butter in a heavy skillet over moderate heat and brown the beef on all sides. Transfer the beef to a covered baking dish and saute the onions in the same skillet until tender but not brown, about 5 minutes. Add the onions to the beef in the baking dish along with the flour, bay leaf, allspice, salt, and pepper, tossing to combine. Deglaze the skillet with the beef stock and add it to the beef mixture. Cover tightly and cook in a 350F (180C) oven or on a very low flame on the stove until the beef is tender, 1 1/2 to 2 hours. Remove from the heat and stir the sour cream into the stew immediately before serving. Serves 4 to 6.

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There appear to be as many recipes for Swiss Steak as there are cookbooks printed un the USA. This recipe (with some minor modification by me) first appeared in the 1934 "The Mystery Chef's Own Cook Book" by John MacPherson, who was a famous radio chef of the time.

Swiss Steak

2 lbs (1 kg) round, flank, or sirloin steak (any less than premium cut will do, as long as it's about 1 to 2 inches (2.5 to 5 cm) thick)
1 small can tomatoes
3 Tbs (45 ml) olive oil
2 medium onions, finely chopped
1 (250 ml) cup water
1/2 cup (125 ml) flour
Salt and freshly ground black pepper to taste

Coat the steak with as much flour as will adhere. Heat the olive oil in a large skillet over high heat and brown the steak on both sides. Place the steak in a large ovenproof baking pan with a lid. (Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet. Add this liquid to the baking dish with the steak, along with the other ingredients. Cover and cook on top of the stove over low heat for 2 hours. Or bake in a 325F (160C) oven for 2 hours. Serves 4 to 6.

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This dish is so popular that it ranks as one of the unofficial national dishes of Switzerland.

Swiss Zurich-Style Veal (Zurcher Geschnetzeltes)

1 1/2-2 lbs (675-900 g) veal cutlets, trimmed of all fat and gristle
1/4 cup (60 ml) butter
1-2 shallots, finely chopped
1/4 cup (60 ml) brandy
1/4 cup (60 ml) all-purpose flour
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) dry white wine
1 cup (250 ml) heavy cream
Chopped parsley for garnish

Cut the veal into strips 1/4 inch (1 cm) wide by 1 inch (3 cm) long. Heat the butter in a large skillet and saute the shallots for 2 to 3 minutes. Add the veal and saute for 2 minutes. Add the brandy and cook for 2 minutes. Sprinkle with the flour, salt, and pepper and stir to combine. Add the wine and cream and cook over low heat, stirring constantly until the mixture thickens and comes to a simmer- do not boil. Serve immediately, garnished with chopped parsley. Serves 4 to 6.

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Unlike many Chinese dishes, this Szechwan classic can be made ahead of time and kept warm, or even frozen and reheated just prior to serving. You can dilute the sauce and serve this as a soup without the noodles, but then you would waste a perfectly good excuse to eat noodles. I would never do that.

Szechwan Red Cooked Beef with Noodles

1 1/2 lbs (700 g) stew beef, cut into 1 inch (3 cm) cubes
3 inch (8 cm) piece fresh ginger root, peeled and finely chopped
8 cloves garlic, peeled and flattened with the side of a cleaver or knife, but NOT chopped
3 scallions (spring onions) white and green parts, cut into 2 inch (5 cm) lengths
1/2 cup (125 ml) peanut oil
1 tsp (5 ml) hot red pepper flakes, or to taste
1 tsp (5 ml) Szechwan peppercorns*
1 tsp (5 ml) sugar
3 Tbs (45 ml) soy sauce
1/2 lb (250 g) Chinese noodles or fettuccine, cooked according to package directions
2 scallions (spring onions) white and green parts, cut into very thin slices

* Available in finer supermarkets and Asian specialty shops

In a mixing bowl combine the beef, ginger, garlic, the 3 scallions, hot pepper flakes, and Szechwan peppercorns. Heat the oil in a wok or large, heavy skillet until the surface of the oil shimmers and a few small wisps of smoke appear. Add the meat and seasonings and stir fry over maximum heat for 1 to 2 minutes. Add the sugar and soy sauce and continue stir frying for 2 more minutes. Pour in enough water to cover the meat and reduce the heat to low. Cook covered for 1 1/2 to 2 hours, until the meat is very tender. To serve, place a portion of noodles in the bottom of a soup bowl and ladle the beef on top of the noodles, making sure everyone gets a generous helping of the sauce, and sprinkle with the sliced scallions. Serves 4 to 6.

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This Tex-Mex version of a chef's salad is really a meal all by itself.

Taco Salad

1 lb (450 g) ground beef
2 cloves garlic, finely chopped
2 Tbs (30 ml) all-purpose flour
2 Tbs (30 ml) chili powder
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) water
2-3 cups (500-750 ml) tortilla chips
1/2 head iceberg lettuce, shredded
1 small onion, chopped
1 cup (250 ml) grated cheddar cheese
1 medium tomato, chopped
1 avocado, peeled, seeded, and diced
1/2 cup (125 ml) sliced black olives
1/4 cup (60 ml) pickled jalapeño peppers, sliced
1 cup (250 ml) ranch salad dressing

Saute the beef and garlic in a skillet over moderate heat until the meat is browned, about 5 minutes. Stir in the flour, chili powder, cumin, salt, and pepper. Add the water and simmer uncovered over low heat until the mixture has thickened, stirring occasionally. Meanwhile, arrange the tortilla chips on a large serving platter or individual plates and place the lettuce on top. Add the beef mixture followed by the remaining ingredients in the order listed. Serves 4 to 6.

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A couple of canned products from the Mexican section of your supermarket make these Southwestern-style burgers a cinch to make.

Tex-Mex Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
1 canned chipotle chile in adobo, chopped, or to taste
1/2 cup (125 ml) shredded Monterey Jack or other mild cheese
1/4 cup (60 ml) canned roasted green chili peppers
1/4 cup (60 ml) finely chopped onion
1/4 cup (60 ml) chopped cilantro (coriander leaves) (optional)
1 tsp (5 ml) chili powder
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste

Combine all the ingredients in a mixing bowl and mix thoroughly with your hands. Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

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This is one of those dishes that appears on the menu of just about every Thai restaurant, and like so many such dishes, it's easier to cook at home than you might think.

Thai Beef Salad with Mint (Laab Nuea)

1/2 lb (225 g) boneless tender cut of beef such
as tenderloin or sirloin
Salt and freshly ground pepper to taste
About 4 cups (1 L) mixed salad greens
1 cup (250 ml) fresh mint leaves, torn
1/4 cup (60 ml) finely chopped shallots or red onion
1 cucumber, peeled, seeded, and chopped
2 Tbs (30 ml) lime juice
1 Tbs (15 ml) fish sauce (nam pla, nuoc mam) or soy sauce
1/2 tsp (2 ml) sugar
Hot red pepper flakes or cayenne pepper to taste

Season the beef with salt and pepper and cook over hot coals or under a preheated broiler until medium-rare. Set aside to cool. Toss the salad greens with the mint, onion, and cucumber. Combine the remaining ingredients in a small bowl and toss the salad with half the mixture. Thinly slice the beef, reserving the meat juices, and place on top of the salad. Combine the meat juices with the remaining dressing and drizzle over the beef. Serves 4 to 6.

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Nobody loves a good hamburger more than I do, but they can get a bit boring after a while. Here is a version that will wake up the taste buds and remind you that there can be more to burgers than plain ground beef.

Thai Burgers with Gingered Mushrooms

For the burgers:
1 1/2-2 lbs (675-900 g) lean ground chuck or sirloin
1/4 cup (60 ml) finely chopped fresh cilantro (coriander leaves)
2 Tbs (30 ml) finely chopped fresh mint
1 Tbs (15 ml) lime juice
1 Tbs (15 ml) finely chopped jalapeño pepper, or to taste
1 Tbs (15 ml) finely chopped garlic
1 tsp (5 ml) grated lime zest
1 tsp (5 ml) grated ginger
Salt and freshly ground pepper to taste

For the mushrooms:
3 Tbs (45 ml) butter
2 Tbs (30 ml) peanut oil
2 tsp (10 ml) grated fresh ginger
8 oz (225 g) fresh shiitake mushrooms, stems removed, sliced
Salt and freshly ground pepper to taste

Combine all the burger ingredients in a large bowl and mix gently but thoroughly. Form into 4 to 6 patties and grill directly over hot coals to an internal temperature of 160F (70C). Heat the butter and peanut oil in a skillet over moderate heat and saute the ginger for about 30 seconds. Add the mushrooms and saute until tender, about 5 to 6 minutes. Season with salt and pepper. Serve the burgers on toasted buns, topped with the mushrooms. Serves 4 to 6.

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Both red and green Thai curry pastes are available in most American supermarkets these days, and I say hurray for that. Not only are they an essential ingredient in authentic Thai food, but a little bit of the thick, flavorful paste livens up soups, sauces, and gravies of every type.

Thai-Style Beef Curry

2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) red or green Thai curry paste
1 lb (450 ml) tender cut of beef such as round or sirloin, trimmed of excess fat and thinly sliced
1 1/2 cup (375 ml) coconut milk
1 1/2 cup (375 ml) beef stock
3 Tbs (45 ml) lime or lemon juice
3 Tbs (45 ml) fish sauce (nam pla, nuoc mam)
1 Tbs (15 ml) sugar
About 20 pearl onions, peeled
1/2 lb (225 g) new potatoes, halved
1 cup (250 ml) unsalted roasted peanuts, chopped, plus additional for garnish
1/2 lb (225 g) green beans (haricots), cut into 2-inch (5 cm) pieces
1 red bell pepper (capsicum) cored, seeded, and thinly sliced

Heat the oil in a large heavy pot over moderate heat and saute the curry paste, stirring constantly, for 30 seconds. Add the beef, stirring to coat with the curry paste, until lightly browned, about 2 minutes. Add the remaining ingredients except for the peanuts, green beans, and bell peppers and bring to a boil. Reduce the heat and simmer uncovered for 5 minutes. Add the remaining ingredients and simmer until the potatoes are tender, 10 to 15 minutes. Garnish with chopped peanuts. Serves 4 to 6.

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Add the flavors of Southeast Asia to your next backyard cookout with these exotic yet simple kebabs.

Vietnamese-Style Beef Kabobs

For the marinade:
1/4 cup (60 ml) lime juice
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) sesame oil
2 Tbs (30 ml) chopped fresh basil
2 Tbs (30 ml) chopped fresh mint
1 Tbs (15 ml) Asian fish sauce (optional)
1 Tbs (15 ml) grated ginger
1 Tbs (15 ml) sugar
1 Tbs (15 ml) finely chopped garlic
1 tsp (5 ml) hot red pepper flakes, or to taste

2 lbs (900 g) top sirloin steak, cut into 1-inch (3 cm) cubes
10-12 scallions (spring onions), white part only, cut into 1-inch (3 cm) pieces

Whisk together the marinade ingredients and marinate the meat for 2 to 4 hours. Thread the meat onto skewers, alternating with pieces of scallion. Grill directly over hot coals until meat is medium rare, 8 to 10 minutes, turning once. Serves 4 to 6.

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This is an unusual dish that everyone will love, especially the children at your table. Serve an assortment of garnishes to make it a fun and memorable dining experience.

West African Beef Stew

4 Tbs (60 ml) butter or vegetable oil
1-2 onions, chopped
2 lbs (900 g) stewing beef, trimmed of excess fat
2 Tbs (30 ml) all-purpose flour
1 Tbs (15 ml) curry powder
1 cup (250 ml) beef stock
1 cup (250 ml) coconut milk or additional beef stock
1/4 cup (60 ml) peanut butter
1/2 lb (225 g) okra, trimmed and chopped
Salt and freshly ground pepper to taste
Boiled white rice (optional)

Optional garnishes:
Hard-cooked eggs, quartered or coarsely chopped
Toasted grated coconut
Chopped peanuts
Mango chutney
Chopped bananas
Chopped pineapple
Thinly sliced shallots fried until crisp or toasted
dehydrated onion flakes
Canned Mandarin orange sections, drained
Chopped fresh parsley, cilantro, or mint

Heat the butter in a large heavy pot over moderate heat and saute the onion until tender but not brown, about 5 minutes. Toss the beef with the flour and curry powder and brown lightly in the same pot. Add the beef stock, coconut milk, and peanut butter, stirring to dissolve the peanut butter. Bring to a boil, reduce the heat, and simmer covered until the beef is tender, about 1 1/2 to 2 hours. Add the okra and simmer until tender, about 20 minutes. Adjust the seasoning with salt and pepper and serve over boiled rice. Serve with any or all of the optional garnishes. Serves 6 to 8.

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Yes, it's true-they do eat meat other than pork in Germany. Here is a traditional Eintopfgerichte or one-pot-meal from the German area of Westphalia. Be sure to serve it with mashed potatoes just like the natives do.

Westphalian Beef Stew (Westfalischer Pffeffer-Potthast)

2-3 lbs (900-1350 g) beef short ribs, including bones, cut into 2-inch (5 cm) lengths by your butcher
2-3 lbs (900-1350 g) onions, sliced
4 cups (2 L) beef stock or water
6 cloves
1 bay (laurel) leaf
1 strip lemon peel
2-3 slices rye bread, processed or grated to crumbs
2 Tbs (30 ml) capers
Salt and freshly ground pepper to taste
Lemon juice to taste

Combine the beef ribs, onions, beef stock, cloves, bay leaf, and lemon peel in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the meat is tender, 1 to 1 1/2 hours. Stir in about 1/2 cup (125 ml) rye bread crumbs, until the sauce has thickened slightly. Add capers, salt, pepper, and lemon juice. Serve with mashed potatoes. Serves 4 to 6.

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