Beef Recipes and Menus from Saveur Magazine

57 results
Narrow Results You've Selected: Beef Fall Saute Recipe Remove all Source Saveur (54) Closet Cooking (1) The Noshery (1) livefire (1) Difficulty Medium (30) Easy (27) Course Main Course (37) Soups & Stews (17) Appetizers (3) Breakfast/Brunch (2) Condiments and Sauces (1) Show all... Side Dish (1) Cuisine American (13) French (12) Italian (12) Eastern European/Russian (6) Mexican (4) Show all... English/Scottish (2) Middle Eastern (2) Cajun/Creole (1) Caribbean (1) Central/South American (1) Chinese (1) Classic (1) Indian (1) Jewish (1) Mediterranean (1) Moroccan (1) Occasion Christmas (1) Cocktail Party (1) Easter (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Main Ingredient:Beef,Season:Fall,Technique:Saute,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 02/27/2012 Brodo (Beef Broth with Tortellini and Parmesan) This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992). Issue #145 11/19/2010 Cholent (Beef Stew) The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest. Issue #134 03/10/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 02/21/2010 Hungarian Goulash The recipe for this hearty, savory soup comes all the way from the village of Bony, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. Continue... Issue #118 11/10/2008 Veal Paillards with Chasseur Sauce This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats. Issue #116 01/26/2010 Saltimbocca alla Romana This dish is slightly salty, slightly woodsy, and entirely sumptuous. Continue... Issue #111 02/29/2008 Borscht This classic beet soup is traditionally served with savory pastries called pirozhki. Issue #110 02/12/2008 Tibetan Beef and Potato Stew In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet. Issue #109 01/10/2010 Cincinnati Chili Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue... Issue #108 11/06/2007 Braised Beef Stew with Okra and Smoked Sausage In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra. Issue #107 10/02/2007 James Beard's Beef Stroganoff One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish. Issue #106 06/01/2007 Chicken Fried Steak with Gravy Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy. Issue #103 04/01/2007 American Chop Suey This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac. Issue #101 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 12/15/2005 Lady Bird Johnson's Pedernales Chili President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests. Issue #80 01/22/2013 Veal Pasta Sauce with Red, Green, and Yellow Peppers This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness." Issue #77 01/09/2006 Shredded Dried Beef with Scrambled Eggs Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish. Issue #76 12/02/2005 Panbroiled Sirloin Steak The "wine merchant" sauce in this recipe is based on one in Auguste Escoffier's Le Guide culinaire, originally published in Paris in 1903. Refrigerate any leftover sauce, to be used as a compound butter. Issue #75 12/02/2005 Amarone Risotto Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano. Issue #75 10/27/2005 Baked Stuffed Chickens This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven). Issue #70 « Previous 1 2 3 Next »