Beef goulash, the Austro-Hungarian dish, is a simple meal. Beef is seared and simmered with the goulash ingredients. Beef goulash is a great autumn dish.

by Paula Wolfert
from Mediterranean Clay Pot Cooking
(John Wiley & Sons, 2009)
Serves 4
In France this beef roll dish is called alouettes sans têtes, meaning “doves without heads.” The beef slices are stuffed with pancetta, garlic, and …

Fettuccine al Sugo di Vitello Saporito
by Giuliano Hazan
from Thirty Minute Pasta: 100 Quick and Easy Recipes
(Stewart, Tabori & Chang, 2009)
Serves 4

Fettuccine with veal sauce is a lovely recipe. Veal is quite mild and goes very well …

by Laura Frankel
from Jewish Slow Cooker Recipes
(John Wiley & Sons, 2009)
Makes 6 servings (meat)
Each fall, when the first cold snap hits, I start looking for hearty dishes with big flavor like this homey bit of …

by the Editors of Cook’s Illustrated
from The Best Skillet Recipes: A Best Recipe Classic
(America’s Test Kitchen, 2009)
Serves 4 to 6
We prefer cooking flank steak to medium-rare or medium; rare flank steak tends to be overly …

by Francis Mallmann with Peter Kaminsky
from Seven Fires: Grilling the Argentine Way
(Artisan Books, 2009)
Serves 4
According to legend, a great chef in Punta del Este, Uruguay, Antonio Carbonada, had an Argentine lady as a regular customer. …

by Bobby Flay with Stephanie Banyas & Sally Jackson
from Bobby Flay’s Burgers, Fries & Shakes
(Clarkson Potter, 2009)
Serves 4
The classically American Caesar salad has taken on a life of its own. Forget about it as a …

Saltimbocca alla Romana
by Stanley, Evan, Mark and David Lobel
from Lobel’s Meat Bible
(Chronicle, 2009)
Serves 2 to 3
There are fewer veal dishes so easily prepared and so immensely satisfying to eat. Serve Saltimbocca alla Romana alongside a …

Filetes de Res con Shiitakes en Salsa de Morita y Tomatillo
by Priscila Satkoff with Vincent Satkoff
from The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine
(Chronicle, 2009)
Makes 6 servings
The filet mignon is a luxurious cut and deserves to …

by Takashi Yagihashi with Harris Salat
from Takashi’s Noodles
(Ten Speed Press, 2009)
Serves 4
Japanese curry? Actually, curry has been a part of Japanese cuisine for more than a hundred years. The Japanese navy adopted it in the …

by Adam Perry Lang
from Serious Barbecue
(Hyperion, 2009)
Serves 8
Introduce one of the most impressive holiday cuts to the barbecue, and sparks will fly. The rosy meat absorbs just the right amount of smoke, and the paste …