Veal Scaloppine with Prosciutto and Sage
Jul 21, 2009 by Stanley, Leon, Evan, Mark, and David Lobel
Tender veal scallops are pounded thin and sauteed. On top is a slice of salty-sweet Italian ham and a sage leaf. The recipe is finished with a wine sauce.
New York Strip Steaks with Black Pepper, Onions, and Garlic
Jul 05, 2009 by Waldy Malouf
New York strip steaks are marinated in red wine, oil, garlic, bay leaf, and black pepper overnight then grilled to a superb medium-rare. Simply good eats.
Beef Tenderloin Filets with Shiitakes in Morita Chile and Tomatillo Sauce
Jul 01, 2009 by Priscila Satkoff
In this Mexican recipe, beef is grilled and served with shiitakes in a robust sauce infused with smoky morita chiles. Melted Monterey Jack cheese tops it.
Curry Udon
Jun 28, 2009 by Takashi Yagihashi
Paper thin slices of curried beef and stir-fried onions and salsify sit on top of a pile of udon noodles. A rich fish broth completely the picture.
Very French Grilled Rack of Veal
Jun 19, 2009 by Adam Perry Lang
Traditionally a holiday cut, rack of veal becomes summer fare when coated with brown sugar, paprika, thyme, and sage then grilled until pink and juicy.
Finnish Meatballs with Allspice, Sour Cream and Lingonberries
Jun 08, 2009 by Tessa Kiros
Similar to Swedish meatballs, these Finnish meatballs are made with pork and are served in a sour cream sauce and are topped with a tart berry preserv
Korean Beef Barbecue
Jun 08, 2009 by Jamie Purviance
In this recipe, beef ribs are bathed in a barbecue marinade of Asian pear, scallions, garlic, soy sauce, and rice vinegar then grilled. Succulent and tender.
Brazilian Beef Kibbe
May 01, 2009 by Leticia Moreinos Schwartz
Similar to Middle Eastern kibbeh, these beef-and-bulgar croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.
Blue Cheese Stuffed Bacon Sliders
Apr 30, 2009 by Hubert Keller | Penelope Wisner
A classic combination: blue cheese, bacon, and pear. But these burgers are inside out–the cheese hides inside the burgers
Côte de Boeuf with Caramelized Shallots
Feb 12, 2009 by John Torode
Thick cotes de boeuf, cowboy steaks, or bone-in rib eye steaks are seared to a crusty perfection and served with bay-and-thyme-scented caramelized shallots.
Lettuce Salad with Hot Beef Dressing
Sep 08, 2008 by Jeffrey Alford | Naomi Duguid
For this lettuce salad, a beef dressing made from warm spices, oil, vinegar, and seared beef is pour over. The hot beef dressing wilts the lettuce leaves.
Rib Steak with Bell Pepper Purée, Cilantro, and Pine Nuts
Jul 31, 2008 by Cree LeFavour
Each rib steak is seasoned simply and grilled to perfection. On the side is an orange-bell-pepper puree and potatoes. A recipe for steak lovers.
Delmonico Steak
May 05, 2008 by Judith Choate | James Canora
What can we say about a Delmonico steak you don’t already know? It’s a rib-eye steak, perfectly grilled, and slathered with a bay-leaf-thyme meat butter.
Barefoot Contessa Company Pot Roast
May 05, 2008 by Ina Garten
For Ina Garten’s pot roast, the chunky vegetables in the pot are pureed, creating a thick sauce for the roast and for dunking hot, crisp homemade bread.
Beef Braised in Barolo
May 05, 2008 by The Editors of Cook's Illustrated
Boneless beef chuck and pancetta bits are slowly braised in a heady mix of Barolo wine, garlic, tomatoes, tomato paste, thyme, and rosemary. Serve this roast on a cold night.
Thai-Style Sliced-Beef Lettuce Wraps
Jun 05, 2007 by Sara Foster
For these beef lettuce wraps, steak is marinated in a soy-ginger sauce, grilled, and then thinly sliced. The beef is wrapped with lettuce and popped in your mouth.
Mini Veal Meatballs with Caramelized Onions
Apr 16, 2007 by Rick Tramonto
Mini veal meatballs are swathed in creamy, sweet caramelized onions. These mini meatballs are made with some pork for a deep flavor and can be prepared ahead. Definitely party food.
Catalan-Style Veal Stew with Prunes and Potatoes
Sep 27, 2006 by Stanley, Leon, Evan, Mark, and David Lobel
In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.
Hungarian Beef Goulash with Paprika
May 05, 2006 by Stanley, Leon, Evan, Mark, and David Lobel
This Hungarian beef goulash, laced with more than a quarter cup of sweet paprika, falls between a soup and a stew. Hand-pinched dumplings top the goulash.
Beef Tortellini Salad
May 08, 2005 by Dot Vartan
For a quick, satisfying dinner, make this pasta salad with strips of seared sirloin ahead of time. Refrigerated or fresh, any flavor of tortellini will do.
LC
on 
LC to your 
