Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef Fry Remove all Source Saveur (54) The Good Mood Food Blog (2) Chubby Hubby (1) Homesick Texan (1) Off the Broiler (1) Show all... Serious Eats (1) Difficulty Easy (24) Medium (20) Hard (1) Course Main Course (36) Appetizers (11) Breakfast/Brunch (6) Sandwich (6) Side Dish (2) Show all... Soups & Stews (2) Cuisine American (23) Mexican (6) Eastern European/Russian (5) Classic (4) French (4) Show all... Middle Eastern (4) Caribbean (2) Central/South American (2) Irish (2) Italian (2) Quick & Easy (2) Southwestern (2) African (1) Cuban (1) German (1) Gluten-Free (1) Greek (1) Japanese (1) Jewish (1) Kosher (1) Other (1) Scandinavian (1) Season Winter (18) Summer (14) Fall (11) Spring (4) Occasion Backyard BBQ (3) Christmas (2) Birthday (1) Thanksgiving (1) Topic Recipe (60) 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 = "Technique:Fry"; var omni_prop8 = "Main Ingredient:Beef,Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 07/15/2010 Meatballs in Tomato Sauce (Keftedes me Saltsa Domata) Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice. Issue #131 04/21/2013 Spiced Beef Flatbread (Khima Chapati) This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet. Issue #129 04/22/2010 Sid’s Onion Burger For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. Continue... Issue #122 04/07/2010 Patty Melt Some say that the patty melt — a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread — isn't technically a burger, because it has no bun. We love it just the same. Issue #122 07/13/2009 Cuban Hamburger You can find variations on this delicious burger, which consists of ground beef and spicy chorizo topped with crunchy fried potatoes, in Cuban-American communities all over Miami. Issue #122 03/11/2010 Chicken Fried Steak The thick, crunchy crust is one of our favorite things about this classic Southern-style chicken fried steak. Continue... Issue #121 05/27/2009 Cowboy Rib Eye This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles. Issue #121 11/10/2008 Iraqi-Style Beef and Vegetable Stew This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon. Issue #116 03/17/2008 Boiled Beef with Horseradish Sauce This hors d' oeuvre can be found in a traditional Russian feast. Issue #110 12/19/2007 Austrian-Style Steak with Potato Salad An updated version of an Austrian classic. Issue #108 10/02/2007 Meatballs with Squid and Shrimp The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like. Issue #106 08/23/2007 Polish Pork Hamburgers This is not your ordinary burger! Issue #105 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 01/16/2008 Poblano Chiles Stuffed with Beef and Cheese (Chiles Rellenos) We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat. Issue #96 10/24/2007 Chicken Fried Steak This dish got its name simply because it is cooked the same way as fried chicken. Issue #86 05/09/2007 Ouisie's Chicken Fried Steak with Pepper Gravy in Biscuits This recipe is a clever and tasty version of the Southern classic. Issue #86 03/01/2013 Kibbeh (Beef and Bulgur Wheat Meatballs) Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried. Issue #84 11/28/2005 Panfried Breaded Beef Cutlet with Tomato Sauce, Ham, and Mozzarella Milan-style breaded beef cutlet, which is itself so popular in Argentina that, along with the empanada, it is considered a national dish. Issue #84 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 05/03/2007 Puffy Tacos The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco. Issue #68 « Previous 1 2 3 Next »