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Sweet Polish Sausage
Dinner European

Sweet Polish Sausage

4.5

Prep
60 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Place sausage in a large saucepan with enough water to cover; simmer over low heat for 1 hour. Drain. Transfer sausage to a 9x13-inch baking dish; set aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Combine onion, 2/3 cup water, brown sugar, Worcestershire sauce, lemon juice, and hot pepper sauce in same saucepan; bring to a boil, stirring. Pour over sausage.
  4. 4 Bake in the preheated oven for 1 hour.

By Bea Gassman

Original Steak Tartare
Dinner European

Original Steak Tartare

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

By ITSIE

Welsh Rabbit
Dinner European

Welsh Rabbit

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
  2. 2 Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

By PATTY5

Slow Cooker Sweet and Sour Kielbasa
Dinner European

Slow Cooker Sweet and Sour Kielbasa

4.4

Prep
10 min
Cook
270 min
Total
280 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
  2. 2 Place sausage in a slow cooker with the sauce and onions. Cook on Low for 4 to 5 hours. The longer it simmers the better!

By Kathy Moore

Onion Gravy for British Bangers and Mash
Dinner European

Onion Gravy for British Bangers and Mash

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a heavy-bottomed pan over medium heat. Add onion; cook and stir until softened, about 10 minutes.
  3. 3 Reduce heat to low; cover, and cook until onions are caramelized, stirring occasionally, about 20 minutes.
  4. 4 Stir in flour until well mixed.
  5. 5 Stir in chicken stock, red wine, Dijon mustard, and Worcestershire sauce; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and pepper.

By Lupin Pooter

Hungarian Goulash with Ketchup
Dinner European

Hungarian Goulash with Ketchup

4.2

Prep
15 min
Cook
550 min
Total
565 min

Instructions

  1. 1 Place beef in a slow cooker and cover with onion. Stir together 1 cup water, ketchup, Worcestershire, brown sugar, salt, paprika, and mustard in a medium bowl. Pour mixture over beef and onion.
  2. 2 Cover and cook on Low until meat is tender, 9 to 10 hours.
  3. 3 Mix remaining 1/4 cup water with flour in a small bowl to form a paste; stir into goulash. Cook on High until sauce thickens, 10 to 15 minutes.

By RHONDA STORY

Traditional Welsh Rarebit
Dinner European

Traditional Welsh Rarebit

3.7

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt butter in a large saucepan over low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
  2. 2 Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks until incorporated.
  3. 3 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over untoasted side.
  5. 5 Place under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes.

By Allyson

Icelandic Fish Cakes (Fish Balls)
Dinner European

Icelandic Fish Cakes (Fish Balls)

Prep
30 min
Cook
25 min
Total
295 min

Instructions

  1. 1 Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
  2. 2 Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
  3. 3 Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.

By Fabwick

Easy Slow Cooker Swedish Meatballs
Dinner European

Easy Slow Cooker Swedish Meatballs

4.6

Prep
10 min
Cook
270 min
Total
280 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk together beef broth and condensed soup in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper.
  3. 3 Stir in meatballs and onion. Cook on High for 4 hours.
  4. 4 Stir in sour cream. Continue cooking until sauce is heated through, about 30 minutes.
  5. 5 Serve and enjoy!

By Linnea Wittenburg Bennett

Sophie's Shepherd's Pie
Dinner European

Sophie's Shepherd's Pie

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash with butter and milk to your desired texture.
  3. 3 Meanwhile, crumble the ground lamb into a large skillet. Cook and stir until no longer pink. Season with Worcestershire sauce and beef bouillon. Add the mushrooms and onion; continue to cook and stir until tender. Transfer the contents of the skillet to a large casserole dish.
  4. 4 Mix the baked beans, diced tomatoes, gravy mix and carrots in with the lamb. Dollop big blobs of mashed potatoes over the top and carefully spread evenly to cover the entire top. Rake over it with a fork to create a crispy texture on top when it browns.
  5. 5 Bake for 10 minutes in the preheated oven, until the top is browned and crisp.

By SophieScott

Hungarian Pork Chops
Dinner European

Hungarian Pork Chops

3.9

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
  2. 2 Stir sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf in a medium bowl until combined; pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By CHRISTYJ

Steak Pie
Dinner European

Steak Pie

4.5

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned. Add onion; cook and stir until tender, about 5 minutes.
  3. 3 Stir in mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer until beef is tender, about 1 hour.
  4. 4 Transfer beef mixture to a casserole dish. Preheat the oven to 400 degrees F (200 degrees C).
  5. 5 Roll out puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk egg and 1 tablespoon of water together in a small cup using a fork. Brush over the top of pastry.
  6. 6 Bake in the preheated oven, until pastry is puffed and golden brown, about 20 minutes.

By JIMZGRL

Shepherd's Turkey Pie
Dinner European

Shepherd's Turkey Pie

4.2

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Place the potatoes and cauliflower into a pot, then pour in the chicken broth. Add water to nearly cover the vegetables; bring to a boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 1/2 cup of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1/4 cup of the cooking liquid, and pulse until the cauliflower is thoroughly pureed. Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x12-inch baking dish with cooking spray.
  3. 3 Heat the olive oil in a large skillet over medium heat, and cook the onion and carrots until the onion is translucent, about 5 minutes; stir in the ground turkey, and cook until the meat is no longer pink, breaking it up into small chunks as it cooks. Stir in peas and Worcestershire sauce, then cook until the meat has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the mashed potato and cauliflower mixture, and spread with a fork, leaving little peaks and swirls in the topping.
  4. 4 Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the oven's broiler, and broil the pie about 6 inches from the heat source until the mashed topping has browned, about 10 more minutes.

By mrsjarvis

Hungarian Goulash III
Dinner European

Hungarian Goulash III

4.3

Prep
10 min
Cook
165 min
Total
175 min

Instructions

  1. 1 Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
  2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.

By abuczek

Hungarian Noodle Side Dish
Dinner European

Hungarian Noodle Side Dish

3.9

Prep
Cook
Total

Instructions

  1. 1 Cook egg noodles in a large pot with boiling salted water. Drain well.
  2. 2 In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
  3. 3 Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
  4. 4 Cover and cook on high for 3 to 4 hours. Serve immediately.

By CORWYNN DARKHOLME

Easy Ground Beef Stroganoff
Dinner European

Easy Ground Beef Stroganoff

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Cook ground beef, onion, mushrooms, garlic powder, and mustard powder in a large skillet over medium heat until beef is browned and crumbly, 6 to 8 minutes.
  2. 2 Sprinkle flour evenly over beef mixture and stir well until coated. Stir in beef broth, Worcestershire sauce, and black pepper, scraping up browned bits with a wooden spoon. Bring to a simmer and cook until slightly thickened, 10 to 15 minutes.
  3. 3 Meanwhile, cook egg noodles in a large pot of boiling salted water until tender, about 7 to 9 minutes; drain.
  4. 4 Remove beef stroganoff from heat; stir in sour cream until blended and heated through. Serve over hot egg noodles and garnish with freshly chopped parsley.

By Linda Russell

Mitzie's Beef Stroganoff
Dinner European

Mitzie's Beef Stroganoff

4.4

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet; season with salt and pepper. Cook and stir beef until completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef to a bowl.
  2. 2 Melt butter in the skillet over medium heat. Cook and stir onion and garlic in hot butter until softened, 3 to 5 minutes. Stir flour into onion mixture; cook and stir until flour is browned, about 1 minute. Return beef to the skillet; stir. Pour beef broth over the mixture in the skillet; bring to a boil. Stir Worcestershire sauce and mustard through the mixture.
  3. 3 Place a cover on the skillet, reduce heat to medium-low, and cook mixture at a simmer until the consistency is gravy-like, about 1 hour.
  4. 4 Stir sour cream and cream cheese through the beef mixture to serve.

By JARRIE

Steak and Kidney Pie
Dinner European

Steak and Kidney Pie

4.9

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
  3. 3 Heat butter or lard in a large pot over medium heat. Add diced kidney and steak; cook and stir until beef is browned. Stir in onions and season with salt, Worcestershire sauce, pepper, thyme, and bay leaf. Stir in 1 ½ cups water; simmer until beef is almost tender, about 1 hour.
  4. 4 Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
  5. 5 Whisk remaining 1/2 cup water and flour together until smooth; stir into beef mixture. Continue cooking and stirring until mixture thickens; transfer into a 3-quart casserole dish.
  6. 6 Preheat the oven to 425 degrees F (220 degrees C). Roll out pastry slightly larger than top of casserole dish; place pastry over beef mixture, and trim to leave a 1-inch overhang on all sides. Fold under, and flute against inside edge of casserole, then cut several slits in the crust to allow steam to escape.
  7. 7 Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.

By Lorrie Sterling

Beef Stroganoff with Ground Beef
Dinner European

Beef Stroganoff with Ground Beef

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt, paprika, and pepper; stir until mixed in.
  2. 2 Add condensed soup, sour cream, liquid smoke, and Worcestershire sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.

By Deena Kordt

Pub Steak
Dinner European

Pub Steak

Prep
5 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Rub steaks down with a pinch or two of salt. Let rest for 30 minutes to absorb salt.
  2. 2 Meanwhile, preheat the oven to 385 degrees F (190 degrees C).
  3. 3 Mince 1 clove of garlic and set aside. Cut tops off 2 remaining cloves and rub with olive oil. Wrap in foil.
  4. 4 Roast garlic in the preheated oven until cloves are tender and browned, about 25 minutes. Remove from the oven and set aside.
  5. 5 Whisk pale ale, stout, Worcestershire, hoisin, and brown sugar together in a bowl; set aside.
  6. 6 Melt 2 tablespoons butter in a saucepan over medium-low heat. Reduce heat to low, add shallot, and cook until it starts to caramelize, 10 to 15 minutes. Add the reserved minced garlic and the roasted garlic; cook until fragrant, about 30 seconds.
  7. 7 Add remaining 2 tablespoons butter and flour; stir it all up to make a roux and cook for 4 minutes. Increase heat to medium and slowly whisk in the beer mixture, letting it thicken each time before adding more. Once it is all incorporated, let gravy simmer and reduce for 10 minutes. Season with remaining salt and pepper.
  8. 8 Melt clarified butter in a large skillet over medium heat. Add steaks and cook for 8 minutes, flipping halfway through. Crank heat up to medium-high and sear for a maximum of 1 minute per side. Remove steaks to a plate and tent with foil; let rest for 8 to 10 minutes.
  9. 9 Plate steaks and ladle gravy over top. Serve immediately.

By Brian Genest

Hamburger Stroganoff
Dinner European

Hamburger Stroganoff

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Cook ground beef, mushrooms, onion, and garlic in a large nonstick skillet over medium-high heat until beef is browned and crumbly, 6 to 8 minutes.
  3. 3 Add flour; cook and stir until combined, about 2 minutes. Stir in broth, condensed soup, Worcestershire sauce, pepper, and salt; bring to a boil. Reduce the heat and simmer, stirring occasionally, until flavors blend, about 15 minutes.
  4. 4 When you reduce the heat, bring a large pot of lightly salted water to a boil. Add noodles, return to a boil, and cook, uncovered and stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and keep warm.
  5. 5 Mix sour cream and horseradish together in a bowl. Stir into beef mixture and cook until hot, about 5 minutes. Serve over noodles.

By Linzie Smith

Irish Stout Beef Stew
Dinner European

Irish Stout Beef Stew

4.0

Prep
20 min
Cook
375 min
Total
395 min

Instructions

  1. 1 Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
  2. 2 Heat oil in a medium skillet over medium-high heat.
  3. 3 Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
  4. 4 Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
  5. 5 Cook on High until meat is tender and potatoes are soft, about 6 hours.

By jdave1084

Instant Pot Cabbage Roll Casserole
Dinner European

Instant Pot Cabbage Roll Casserole

4.3

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add turkey and onion; cook and stir until turkey is brown and crumbly and onion is translucent, 5 to 7 minutes.
  2. 2 Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and black pepper; make sure mixture does not exceed maximum fill line. Stir occasionally until mixture starts to boil, 5 to 7 minutes.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 5 minutes, allowing pressure to build, 10 to 15 minutes.
  4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Release pressure using the natural-release method, about 8 minutes. Then use the quick-release method to release remaining pressure in short bursts according to manufacturer's instructions.
  6. 6 Unlock and remove the lid; stir in 1 cup Cheddar cheese.
  7. 7 Combine tomato sauce, sugar, and remaining ½ teaspoon basil in a bowl; pour ½ sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over sauce; spoon remaining ½ sauce over top. Sprinkle with remaining 1 cup Cheddar cheese.
  8. 8 Bake in the preheated oven until heated through, 25 to 30 minutes.

By hrsping

Beef Stroganoff with Noodles
Dinner European

Beef Stroganoff with Noodles

4.2

Prep
20 min
Cook
90 min
Total
120 min

Instructions

  1. 1 In a large Dutch oven heat oil over high heat and brown cubed stew meat. Remove from pan. In the same pan, sauté bacon, onion, and celery until onions are translucent and bacon is fully cooked. Return browned stew meat to the pan.
  2. 2 Stir in seasoning salt, Worcestershire sauce, and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
  3. 3 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  4. 4 In a skillet, melt butter over medium heat and sauté mushrooms for 3 to 4 minutes. Add mushrooms to meat mixture.
  5. 5 Bring meat mixture to a boil. Mix together cornstarch and water, and stir into meat mixture; stirring constantly. Stir in sour cream until creamy serve over egg noodles.

By KARENA BINKLEY

Gerry's Irish Beef Stew
Dinner European

Gerry's Irish Beef Stew

4.5

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Heat vegetable oil in a stockpot over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Stir in onion, carrots, and celery.
  2. 2 Mix water, gravy mix, and bouillon together in a small bowl; pour into the stockpot. Stir in Worcestershire sauce, chili powder, and oregano. Cover and simmer over low heat for 1 hour.
  3. 3 Stir in potatoes. Cover and simmer until potatoes are easily pierced with a fork, about 30 minutes. Season with salt and pepper.

By cricrinapoli

Al's Baked Swiss Steak
Dinner European

Al's Baked Swiss Steak

4.7

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  2. 2 Cut beef into four portions; pound each to ¼-inch thickness. Season with seasoned salt, salt, and black pepper; coat evenly with about 1 tablespoon flour.
  3. 3 Heat oil in a skillet over medium heat. Add beef; cook until browned completely, 3 to 5 minutes per side. Transfer to the prepared baking dish; reserve drippings in the skillet.
  4. 4 Add tomatoes, onion, bell pepper, carrots, celery, beef broth, garlic, remaining 1 tablespoon flour, and Worcestershire sauce to the skillet. Bring to a boil; cook and stir for 2 minutes. Pour over beef. Cover the baking dish with aluminum foil.
  5. 5 Bake in the preheated oven until beef is completely tender, about 1 ½ hours. Sprinkle cheese over beef; continue baking, uncovered, until cheese is melted, 3 to 5 minutes.

By Al Kavalauskas

Beef and Yorkshire Pudding Casserole
Dinner European

Beef and Yorkshire Pudding Casserole

4.1

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
  2. 2 Whisk flour, baking powder, and 1 teaspoon salt together in a bowl. Whisk eggs, milk, and butter together in a separate bowl. Pour egg mixture over flour mixture; beat until well blended. Stir in parsley; set aside.
  3. 3 Heat a large skillet over medium-high heat; stir in ground beef and onion. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  4. 4 Combine drained meat mixture with celery, carrot, 1/2 teaspoon salt, pepper, Worcestershire sauce, and steak sauce. Spread meat mixture evenly into the prepared baking dish. Pour Yorkshire pudding batter over meat.
  5. 5 Bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. Serve immediately.

By JillSev

Healthier Swedish Meatballs
Dinner European

Healthier Swedish Meatballs

5.0

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a pan over medium-high heat. Add onion; sauté until transparent, 5 to 7 minutes. Remove from heat; let cool.
  3. 3 Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet.
  4. 4 Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
  5. 5 Combine 4 cups broth, soy sauce, rosemary, and remaining 2 dashes Worcestershire sauce in a large skillet. Bring to a simmer.
  6. 6 Pour remaining 1/2 cup broth into a measuring cup; whisk in cornstarch. Stir cornstarch mixture into sauce until thickened. Add meatballs; stir in Greek yogurt. Top with parsley and serve.

By Ms Chef Esh

Rich and Creamy Beef Stroganoff
Dinner European

Rich and Creamy Beef Stroganoff

4.7

Prep
15 min
Cook
85 min
Total
110 min

Instructions

  1. 1 Place beef into a large bowl. Stir in red wine, salt, and black pepper. Marinate for 10 minutes, then remove beef and pat dry with a paper towel. Reserve remaining marinade.
  2. 2 Heat olive oil in a large skillet over medium heat. Stir in beef; cook and stir until browned, 5 to 7 minutes. Transfer beef to a plate, then drain any remaining grease from the skillet.
  3. 3 Melt 2 tablespoons butter in the skillet over medium heat. Stir in onion, garlic, and a pinch of salt. Cook and stir until onion is soft and translucent, 3 to 4 minutes. Transfer onion mixture to the plate with beef; set aside.
  4. 4 Melt 2 tablespoons butter in the skillet over medium heat. Add mushrooms; cook and stir until tender, about 10 minutes. Transfer mushrooms to a bowl; set aside.
  5. 5 Melt 1/4 cup butter in the skillet over medium heat. Whisk in flour; cook and stir until flour no longer tastes raw, about 4 minutes. Slowly whisk in beef stock. Bring to a boil, stirring constantly, then reduce heat to medium-low.
  6. 6 Pour in reserved marinade, Worcestershire sauce, red pepper flakes, and mustard, then add beef and onion mixture. Cover and simmer until meat is tender, about 1 hour. Season with salt and black pepper.
  7. 7 Stir in mushrooms, cream cheese, and sour cream about 5 minutes before serving.

By SANFRANCOOK

Best Home-Style Beef Stroganoff
Dinner European

Best Home-Style Beef Stroganoff

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
  2. 2 Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
  3. 3 Fill a large pot with water and set over high heat on another burner.
  4. 4 Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
  5. 5 Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
  6. 6 Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
  7. 7 Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
  8. 8 Ladle sauce over egg noodles and garnish with parsley.

By Nicole McLaughlin