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World's best beef and veal dishes

If you believe we've missed an important world food or drink, please let us know.

 

Khash

 
 

Beef bourguignon or bœuf bourguignon, also called beef Burgundy and boeuf à la bourguignonne, is a well known traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth...

 

Beef Stroganoff or Beef-Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with sour cream...

 

Bistecca alla fiorentina 'beefsteak Florentine style' consists of a T-bone or porterhouse steak (traditionally taken from either the Chianina or Maremmana breeds of cattle), grilled over a wood or charcoal fire, and seasoned with salt and, sometimes, black pepper, and olive oil...

 

Bresaola is air-dried salted beef that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender with a sweet, musty smell...

 

Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used. Bulgogi is made from thin slices of prime rib, sirloin or other prime cuts of beef...

 

Goulash is primarily a soup, also existing as stew, originally from Hungary, usually made of beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás, the word for a cattle stockman or herdsman...

 

Hash is an American dish consisting of a mixture of beef (often corned beef or roast beef), onions, potatoes, and spices that are mashed together into a coarse, chunky paste, and then cooked, either alone, or with other ingredients...

 

Hoe may refer to various raw food dishes in Korean cuisine: yukhoe is hoe made with a raw beef and seasoned with soy sauce, sesame oil, and rice wine; and gan hoe is raw beef liver with a sauce of sesame oil and salt...

 

An Italian beef is a sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, believed to have originated in Chicago, where its history dates back at least to the 1930s...

 

Khash is a traditional dish in Armenia, Georgia, and Azerbaijan. Formerly a nutritious winter food for the rural poor, it is now considered a delicacy, and is enjoyed as a festive winter meal, usually by a company of men...

 

The milanesa is a common meat dish mostly in Argentina, Bolivia, Brazil, Chile, Paraguay, Peru and Uruguay as well as in other American countries to a lesser extent, such as Mexico, where breaded meat fillet preparations are known as a milanesa...

 

Mince and tatties is a popular Scottish dish, consisting of minced beef and mashed potato. Traditionally, the meat came from cheaper cuts of beef, such as Chuck and Blade or Neck and Clod, as opposed to the finer cuts used for steaks or roasting joints...

 

Mititei or mici (Romanian for little or small ones) is a traditional Romanian dish, grilled minced-meat rolls made from beef (usually mixed with mutton and pork), which contain garlic, black pepper, thyme, coriander, anise, savory and sometimes a touch of paprika...

 

New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip and onion...

 

Ossobuco alla milanese is a dish from Milan, Italy, capital of Lombardy, of braised veal shanks. The veal is usually sprinkled with gremolata, a mix of parsley, garlic and lemon peel, and served with risotto alla milanese, a risotto enhanced with saffron threads...

 

Pabellón criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef and stewed black beans that is considered by many to be the Venezuelan national dish...

 

Pljeskavica (Serbian: Пљескавица) is a patty dish popular in Balkan region of Southeastern Europe. Pljeskavica is eaten in Serbia, Bosnia, Montenegro and Macedonia and can be found in Romania, and Bulgaria...

 

The pot-au-feu (French for"pot on the fire") is a French beef stew. Many countries have similar dishes with local ingredients...

 

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests...

 

Roast beef is a dish of beef which is roasted in an oven. Essentially prepared as a main meal, the leftovers can be and are often served within sandwiches and sometimes is used to make hash...

 

Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic. It is a shredded flank steak in a tomato sauce base...

 

Salisbury steak is a dish made from a blend of minced beef and other ingredients, which is shaped to resemble a steak, and usually is served in brown sauce. Hamburger steak is a similar product, but differs in ingredients...

 

Saltimbocca (also saltinbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal, chicken or pork, lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste...

 

Sauerbraten (German: sauer, seasoned + Braten, roast meat) is a German pot roast, usually of beef (but other meats such as venison, lamb, mutton, pork, and horse are sometimes used), marinated before cooking in a mixture of vinegar, water, spices and seasonings...

 

A steak (from Old Norse steik, "roast") is a cut of meat (usually beef). Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, though they are also often pan-fried...

 

The steak and kidney pie is a typical British dish with a filling of diced beef steak and beef (ox), lamb's or pig's kidneys in a thick sauce. It is often, but not always, a one-crust pie, which means that the filling is covered but not completely enclosed by the pastry...

 

Steak and kidney pudding is a dish made by enclosing diced steak and beef, lamb's or pig's kidney pieces in gravy in a suet pastry. In some areas, a "Steak pudding" is served instead, omitting the kidney from the ingredients...

 

A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. Steak pie is subtly different from Steak and kidney pie...

 

Steak tartare is a meat dish made from finely chopped or ground raw beef or horse meat. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it...

 

The Sunday roast is perhaps the most common feature of English cooking. The Sunday dinner traditionally includes roast potatoes accompanying a roasted joint of meat such as roast beef, lamb, or a roast chicken and assorted vegetables served with a gravy...

 

Svíčková, or svíčková na smetaně (Marinated Beef Sirloin) is a popular Czech meal. It is made of roastbeef, usually larded, with a thick sauce of carrot, parsley root, root celery, and cream, spiced with black pepper, allspice, bayleaf and thyme and boiled with double cream...

 

Tafelspitz (German Tafelspitz, literally meaning "tip of meat for the table") is boiled beef in broth Viennese style...

 

Wiener Schnitzel or alternatively, Vienna Schnitzel (Schnitzel in German means a cutlet without bones), is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried...

 
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