4,784 beet recipes

Steak with Green Peppers and Water Chestnuts recipe

Hamburger pasties stuffed with seasoned ground beef, onion, canned vegetables, and sharp cheddar, folded into pie crust turnovers. A portable hand pie that doubles as sandwich or gravy-topped dinner.

Low-fat turkey stroganoff with ground turkey breast, mushrooms, paprika, and dill in a skim milk sauce. The classic Russian-style comfort dish, lightened up.

Dijon-marinated flank steak crusted with cracked black pepper and grilled hot and fast. Three ingredients, an overnight marinade and 15 minutes on the grill. Steakhouse flavor on a weeknight budget.

Diabetic-friendly minestrone with extra-lean ground beef, kidney beans, kale, zucchini, cabbage, and just a half-cup of macaroni for controlled carbs. The classic Italian vegetable soup adapted for sugar control.

Use almost the same pizza ingredients to make this delicious yet juicy casserole.

Ground beef, cheddar, and eggs baked in a flaky pie crust for a cheeseburger quiche that brings diner vibes to brunch. Simple enough for a weeknight, impressive enough for company.

Honey mustard meatloaf glazed with Dijon and honey, baked until caramelized and finished with fresh scallions. A simple weeknight dinner with bold sweet-tangy flavor in every slice.

Elegant French-style sea consomme blending beef stock and clam juice with a squeeze of lemon, topped with salted whipped cream. A 15-minute starter that feels luxurious.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

A no-bean Texas-style chili with 4 pounds of beef chuck, cactus (nopalitos), serrano chiles, and green tomatoes. Slow-simmered for hours until thick and fiery.

Momos, Tibetan steamed dumplings with spiced ground beef, ginger, daikon, and cilantro wrapped in homemade flour dough. Served with fresh tomato tsal salsa and hot sriracha dip.

A nutty twist on classic Yorkshire pudding with wild rice folded into the egg batter. Puffs up golden and crispy with savory Worcestershire-beef bouillon flavor.

Parcha bozbash is an Azerbaijani lamb soup with chestnuts, quince, prunes, and chickpeas simmered in a rich broth and finished with ghee. Warming, fruit-kissed, and deeply aromatic.

Open-faced oven-baked hamburgers spread on buns with mustard, onion, and ground beef. Ready in 20 minutes and freezer-friendly for quick weeknight dinners.

Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.