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Beef
Recipe
Medium
Eastern European/Russian
Source
Saveur (8)
Course
Main Course (4)
Soups & Stews (4)
Season
Winter (6)
Fall (5)
Spring (1)
Summer (1)
Technique
Saute (4)
Fry (2)
Roast (2)
Stew (2)
Chill (1)

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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
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
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
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
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
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