Beef Recipes
84 recipes with beef, including Classic Beef Lasagna, Classic Meatloaf and Bolognese Sauce. 5 take less than 30 minutes.
Tagliata
The Tuscan way with a good steak — seared rare, rested, sliced across the grain and fanned over rocket with rosemary oil, Parmesan shavings and a few drops of aged balsamic.
Steak Tartare
The Parisian brasserie classic — raw beef fillet chopped by hand, never minced, and mixed with egg yolk, shallot, capers, cornichons, mustard and a dash each of Worcestershire sauce and Tabasco.
Beef and Barley Soup
A hearty winter soup of browned beef chuck, pearl barley, mushrooms and root vegetables, simmered until the barley swells and thickens the broth — browning the beef hard first gives it its colour and depth.
Beef Rendang
West Sumatra's festive dry curry: beef simmered for hours in coconut milk with a spice paste, lemongrass and lime leaves, until the liquid vanishes and the meat fries in its own oil to a dark, rich coating.
Albóndigas
Spanish meatballs in tomato sauce, served as a tapa or a main — pork and beef with garlic and parsley, dusted in flour, browned and simmered in a sauce of onion, tomato, white wine and paprika.
Sloppy Joes
The American school-lunch and diner favourite — beef mince simmered in a sweet, tangy tomato sauce with onion and green pepper, then spooned loose and saucy into soft toasted buns.
Kharcho
Georgia's beef and rice soup, soured with tkemali plum sauce and thickened with ground walnuts — warm with khmeli-suneli spices, hot with chilli and heaped with fresh coriander.
Courgette Moussaka
A summer Bulgarian moussaka in which fried courgette slices take the place of potatoes, layered with minced meat cooked with tomato and baked under the classic set topping of yoghurt and eggs.
Beef with Mushrooms
Beef braised slowly in red wine with onion, garlic and thyme until tender, then joined by browned mushrooms for the last half hour so they keep their bite in a dark, glossy sauce.
Hachis Parmentier
France's answer to cottage pie, named after Antoine Parmentier, who championed the potato — a savoury beef and onion layer under buttery mash, finished with Gruyère and baked until golden.
Beef Rouladen
The German Sunday roll-up — thin slices of beef spread with mustard and rolled around bacon, onion and gherkin, then browned and braised in red wine until tender in a dark, rich gravy.
Sauerbraten
Germany's sour roast — beef marinated for three days in red wine vinegar, wine and spices, then braised slowly and served with a sweet-sour gravy thickened with crumbled gingerbread and raisins.
Svíčková (Czech Beef in Cream Sauce)
The Czech Sunday dish — beef larded with bacon and braised on a bed of root vegetables with spices and vinegar, then blended into a velvety, sweet-sour cream sauce and served with bread dumplings and cranberries.
Rulo Stefani (Bulgarian Meatloaf)
Bulgaria's festive meatloaf — seasoned minced pork and beef rolled around a row of hard-boiled eggs, gherkins and carrot, so every slice shows a bright cross-section; served hot or cold on holiday tables.
Shchi
Russia's oldest everyday soup — white cabbage simmered in a beef broth with potato, carrot and tomato, better the next day and always served with a spoon of soured cream and dill.
Solyanka
The Russian mixed-meat soup — smoked sausage, ham and beef in a broth soured with pickled cucumbers, their brine, olives and capers, served with a slice of lemon and a spoon of soured cream.
Blanquette de Veau
The French white veal stew — veal poached gently with aromatics, never browned, then bound in a velvety sauce of its stock, cream, egg yolk and lemon, with mushrooms and small onions.
Spaghetti and Meatballs
The Italian-American Sunday classic — soft beef and pork meatballs, kept tender with milk-soaked bread and Parmesan, browned and then simmered in a garlicky tomato sauce that clings to the spaghetti.
Steak au Poivre
The Parisian bistro steak — a thick fillet pressed into cracked black peppercorns, seared in butter and served with a pan sauce of flamed cognac and cream.
Steak and Ale Pie
The British pub pie — chunks of beef braised slowly in dark ale with onions and mushrooms until the gravy is thick and glossy, then baked under a puff pastry lid.
Roast Beef
The heart of the British Sunday lunch — a joint of beef seared hot, roasted pink under mustard and thyme and rested before carving, with a red wine gravy from the tin and sharp horseradish alongside.
Stuffed Aubergines with Mince
Aubergine halves hollowed out and fried, then filled with minced pork and beef cooked with onion, tomato and parsley and baked under a thin layer of kashkaval — the meat-filled sibling of imam bayildi.
Stuffed Tomatoes with Mince and Rice
Large ripe tomatoes hollowed out and filled with minced meat and rice cooked with their own pulp, onion and dried mint, then baked until the tomatoes slump and the rice swells in the juices.
Japchae (Korean Glass Noodles)
A Korean party and holiday dish: chewy sweet-potato glass noodles tossed with beef, spinach, mushrooms, carrot and pepper, each cooked separately, in a sweet soy and sesame dressing, served warm or at room temperature.
Frequently asked questions
How many recipes with beef are on svcs.bg?
84: 79 cooking recipes, 2 salads and 3 sauces.
What is the quickest recipe with beef?
Gyudon (Beef Rice Bowl), in about 20 minutes. Brown Gravy (20 min) and Tagliata (25 min) are quick too.
What goes with beef in these recipes?
Most often mince (33), pork (20) and rice (16) (the number of recipes is in brackets).
How is a recipe with beef chosen?
From its ingredient list, not its name: a recipe is here when its ingredients include beef. Stocks, seasonings and lines like "water for the rice" don't count. The list updates itself with every new recipe.