Meat recipe collection

Thai beef satay skewers marinated in coconut milk, curry powder, fish sauce, and cilantro. Grilled, broiled, or pan-fried and served with peanut sauce.

Pan-fried chicken breasts with colorful bell peppers in a quick pan sauce. This 40-minute Mexican-inspired dinner delivers restaurant-quality results from everyday ingredients.

Saucy beef taco pizza with a crescent roll crust, seasoned ground beef, corn chips, and melted Monterey Jack and cheddar. A retro family dinner loaded with all the taco fixings.

Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.

These succulent meatballs made in their own savory sauce are great served with noodles or rice!

Individual meatloaf mini-loaves baked in a muffin tin and topped with a creamy mushroom, cucumber, tomato, and sour cream sauce. A fun twist on classic meatloaf.

Quick easy meal

Sauerbraten is a classic German pot roast marinated 2 to 3 days in a spiced vinegar brine with peppercorns, bay leaves, and cloves, then braised until fork-tender with a sweet-sour gravy.

Traditional German sauerbraten marinated for 3 days in vinegar and spices, then braised until fork-tender with a sweet-sour gravy thickened with gingersnap cookies. Authentic old-world pot roast flavor.

German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.

Traditional German sauerbraten with a four-day vinegar marinade, slow-braised rump roast, and a tangy gingersnap-and-sour-cream gravy. An old-world Sunday dinner worth the wait.

Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.

Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Sauerkraut rolls made with elk steak pounded thin, stuffed with bacon-onion sauerkraut, and braised in beef stock. A hearty, old-world game meat roulade.

German sauerkraut salad with ham and grapes in a honey-yogurt dressing. A quick no-cook side that balances tangy kraut with sweet fruit and savory julienned ham, ready in 10 minutes.