Recipes with worcestershire sauce

Slow cooker pot roast in a spiced red wine and tomato sauce with mustard, Worcestershire, and garlic. Set it and forget it for 10 hours of hands-off braising.

Dill pickle soup, a creamy, tangy Polish-style favorite made with shredded dill pickles in a roux-thickened broth balanced with a touch of sugar and vinegar. Comforting and surprisingly craveable, topped with croutons.

A yummy chili that is perfect on a cold winter day.

Pheasant braised in spiced sour cream with Worcestershire, bay leaves, basil, and rosemary for several hours until fork-tender. A rich, creamy way to cook wild game bird.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

Swedish meatballs browned in butter and simmered in stock with a sherry-spiked gravy. Tender, savory, and smothered in a rich pan sauce.

Cincinnati Skyline chili with cinnamon, allspice, and cumin simmered for 3 hours. A unique Midwest-style chili with warm spices that's built for topping spaghetti or coneys.

Creamy cucumber dressing with grated cucumber, onion, mayonnaise, Worcestershire, and lemon juice. A thick, cool salad dressing with fresh crunch in every bite.

Thick-cut sirloin steak marinated in lemon juice, Worcestershire, and mustard, then grilled over charcoal. Bright citrus cuts through the rich beef for a bold summer grill recipe.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Add something new to your Christmas platters with these scrumptious crab cakes that are sure to be a hit!

Slow cooker sloppy joes with ground beef, ketchup, tomato paste, Worcestershire, and vinegar. Brown the meat, dump everything in the crock pot, and come home to thick, tangy sandwich filling.

Texas table sauce for barbecue, a tangy vinegar-ketchup base with mustard, molasses, butter, and Worcestershire. A pourable thin barbecue sauce for dipping ribs, brisket, and pulled pork.

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Cajun-style blackened burgers crusted with cayenne, fennel, white pepper, and garlic. Cooked in a screaming-hot cast iron skillet for a charred peppered crust and finished with a Worcestershire pan sauce.

Texas mopping sauce with strong black coffee, ketchup, Worcestershire, and butter for basting barbecue meats. A bold, savory baste that builds smoky bark layer by layer.