1,523 beet recipes

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Three-ingredient foil-wrapped pot roast with onion soup mix and mushrooms, baked low and slow until fork-tender. A hands-off beef chuck roast that makes its own gravy in the packet.

One, Two, Three is a 3-ingredient ground beef and cabbage casserole layered with canned tomato soup. A pantry-staple weeknight dinner that bakes hands-off in a Dutch oven.

This savory Beefy Mary blends V8 juice with rich beef broth and a squeeze of lemon over ice. A bold, non-alcoholic twist on the classic Bloody Mary that's ready in 2 minutes.

Ground veal and beef patties seasoned with paprika, nutmeg, and lemon juice, pan-fried and topped with warm sour cream. An Austrian classic ready in 20 minutes.

Round steak braised low and slow until fork-tender, then blanketed with sharp aged cheddar and chopped parsley. A retro one-pan beef-and-cheese supper that turns budget cuts into Sunday dinner.

German-style pot roast braised with chopped dill pickles, dried mushrooms, and peppercorns, finished with sour cream for a tangy, rich gravy. A Central European twist on classic pot roast.

Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.

Tender beef chuck simmers low and slow with jalapeños, cumin, and chili powder in this bold Texas-style red chili. No beans, just pure meaty, spicy comfort in a bowl.

Greek hamburgers seasoned with oregano, red wine, garlic, olive oil, and Dijon mustard mixed right into the meat. Topped with fried onions and ready in 20 minutes.

Poached filet mignon in demi-glace broth with a Dijon mustard and horseradish sauce, served sliced over quinoa. An elegant, lighter way to cook premium steak without searing.

Italian dressing-marinated grilled sirloin steak. Two-ingredient backyard BBQ classic with bright herby flavor from a 24-hour marinade.

Butter-seared filet mignon topped with mango chutney and cracked black pepper, then flambéed with Armagnac. Five ingredients, restaurant-caliber steak in 30 minutes.

Easy to make meatloaf, without using a pan. Can be done in a dorm hall kitchen.

Don't bother starting up the barbecue, try this easy crockpot recipe that will help you make a succulent steak you will enjoy.

Start a fiesta in your crockpot with this tasty dip that is perfect for tortilla chips.