I love having hamburger variations to choose from! I mean who doesn’t love a good burger loaded with toppings?! This Mushroom Burger recipe is loaded with red wine shiitake mushrooms, caramelized onions, and swiss cheese.
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Add the carrots, garlic, potato and onion and cook until lightly colored, about 3 minutes. Stir in the flour. Add the red wine and simmer, scraping up any browned bits from the bottom of the pan.
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Move over, chicken noodle—hello, Smoked Brisket Noodle Soup. This down-home bowl comes from the brain of Griffin Bufkin, proprietor of Southern Soul Barbeque in St. Simons Island, Georgia, who showcases his restaurant’s fantastic barbecued brisket—paired with tender egg noodles, okra, corn, and lima beans—in each smoky bite. Reserve the egg noodles until serving to maintain the best texture, and purchase smoked brisket from your favorite local barbecue joint or specialty grocery store. Splurge for your favorite here, as the smoked meat will flavor every bite of this hearty soup.
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This meaty version of boxty, aka Irish potato pancakes, is the perfect use for leftover corned beef.
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This beef stew is from Julia Child's first column in Food & Wine, and is a classic deeply flavorful long-simmered dish.
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Chill the beef two hours ahead for this easy, restaurant-quality appetizer from chef Daisy Ryan.
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Hearty chunks of beef turn tender after a low and slow trip in your favorite Dutch oven; potatoes join the party during the tail end of cooking to retain their texture.
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This meaty version of boxty, aka Irish potato pancakes, is the perfect use for leftover corned beef.
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Coils of flaky phyllo pastry are wrapped around a lightly seasoned filling of ground lamb and beef in these Bosnian pastries.
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This is the simplest roast beef recipe ever. Be sure to buy the roast with the full fat cap left on; otherwise the meat will be too salty.
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