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Beef
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Eastern European/Russian
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Saveur (20)
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Easy (10)
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Main Course (11)
Soups & Stews (7)
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Saute (7)
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03/08/2013
Solyanka (Russian Sweet and Sour Beef Soup)
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
09/05/2012
Borscht
Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking.
Issue #150
02/24/2012
Khinkali (Georgian Dumplings)
A specialty of dumpling houses in Tbilisi, Republic of Georgia, these large, juicy pork-and-beef-filled pockets are spiced with chiles, cilantro, and fenugreek.
Issue #144
12/20/2010
Kielbasa
These juicy, beefy smoked sausages, from chef Michael Anthony of New York City's Gramercy Tavern, can be served sliced on a platter accompanied by plenty of mustard.
Issue #135
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
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
05/16/2008
Beef Noodle Soup with Liver Dumplings (Hovezi Polevka s Nudlemi a Jatrovymi Knedlicky)
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
Issue #112
03/17/2008
Boiled Beef with Horseradish Sauce
This hors d' oeuvre can be found in a traditional Russian feast.
Issue #110
02/29/2008
Borscht
This classic beet soup is traditionally served with savory pastries called pirozhki.
Issue #110
12/19/2007
Austrian-Style Steak with Potato Salad
An updated version of an Austrian classic.
Issue #108
08/23/2007
Polish Pork Hamburgers
This is not your ordinary burger!
Issue #105
07/13/2007
Chilled Russian Vegetable Soup
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
Issue #104
12/15/2005
Vienna's Favorite Cut of Boiled Beef with Traditional Accompaniments
This recipe is from the celebrated Plachutta Wollzeile in Vienna.
Issue #78
07/03/2007
Roast Veal with Sour Cherries
Use only sour cherries for this hearty Russian dish; sweet cherries will yield a result that is overly cloying.
Issue #76
11/11/2005
Weiner Schnitzel
Schnitzel in Vienna is often made with pork-an inexpensive alternative to veal, the meat original to the dish.
Issue #71
09/12/2005
Ukraine-Style Beet Soup
We adapted the recipe for this traditional soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman.
Issue #61
10/23/2007
Beef Stroganoff
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.
Issue #45
11/02/2000
Small Ground Beef Sausages
It has been told that these links were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings.
Issue #24
04/09/2013
Menu: A Georgian Supra
This menu of authentic Georgian recipes is full of big, contrasting flavors.
Does Not Apply
02/17/2010
Constantinescu Spetler's Stuffed Cabbage Rolls
This recipe is the winner of our “My Family Recipe Contest,” sponsored by Le Creuset, and comes from the Constantinescu Spetler family in Romania.
Does Not Apply
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