Calling All Beef Lovers

Europe

Sweden

Kalops is a hearty Swedish beef stew. It is made with beef chunks slowly cooked with onions and spices like whole peppercorns, bay leaves, and allspice. Traditionally it is served with potatoes and pickled beets.

England

Steak and kidney pie is a classic British dish. Beef, lamb, or pork kidneys in flavorful gravy are made into a pie. The flaky pastry shell is made with butter.

Roast beef dinner is a traditional part of a British meal, particularly on Sundays. The beef is coated in oil and seasoned with salt and pepper. Herbs like rosemary can be added. Once roasted the beef is carved into thin slices and served with roasted potatoes, vegetables, rich gravy, and Yorkshire pudding.

Scotland

Mince and tatties is a classic dish and the national dish of Scotland. It is prepared with ground beef and potatoes. The beef is stewed with vegetables like carrots and celery in a thick gravy. The potatoes are mashed with cream and butter.

Ireland

Spiced beef is mostly enjoyed in County Cork for Christmas and New Year’s Eve but can be eaten all year round. It is made with a joint of rump or silverside beef salted and marinated in spices and saltpeter for a couple of days. Once cured the meat is cooked in water or stout and roasted afterwards.

Irish stew is made with cubed beef, onions, bacon, tomato paste, stock, Guinness stout beer, and vegetables like carrots, potatoes, and celery. The stew is flavored with bay leaves, thyme, salt, garlic, and black pepper. Cook over low heat until the meat is tender. The stew is served with biscuits or Irish soda bread.

Beef and Guinness Pie is prepared with cubed beef, mustard powder, oil, onions, celery, carrots, Guinness, beef stock, redcurrant jelly, bay leaves, parsley, and thyme. It is cooked until the meat is tender and a thick gravy forms. Then a pastry shell is made and the filling is placed inside and sealed. Then it is baked until the top is golden brown.

France

Tournedos Rossini is a classic French dish. It was created in honor of the legendary composer Gioacchino Rossini. The dish consists of two pieces of beef tenderloin placed on round slices of toasted sourdough bread and garnished with sauteed foie gras and slices of black Perigord truffle. It is topped with a Madeira demi-glace sauce.

Beef bourguignon is a stew originating in the Burgundy region of France. Cuts of Charolais beef are stewed with onions, garlic, thyme, carrots, potatoes, mushrooms, and red Burgundy wine. It is slow-cooked until the meat is tender and a hearty, dark sauce has formed.

Netherlands

Germany

Zwiebelrostbraten is a traditional dish. It is prepared with beef, onions, flour, oil, butter, paprika, Dijon mustard, cream, beef stock, salt, and pepper. The onions are cut into rings and dipped in flour and paprika, then fried in oil and set aside. The beef sirloin steaks are pounded and seasoned with salt and pepper and coated in flour and paprika. They’re fried in oil and butter on both sides and removed from the pan.

Rouladen are traditional meat rolls that are stuffed with various ingredients. Thin, long beef steaks are pounded and seasoned. Then a layer of sharp German mustard is spread on the slices. They’re filled with thin strips of bacon and sliced pickles. The steaks are rolled up and secured with toothpicks. Then cooked until done.

Austria

Wiener saftgulasch is a hearty stew that consists of diced lean beef in a thick gravy. It is made with beef, onions, tomato paste, and large. Then flavored with vinegar, Hungarian paprika, bay leaves, marjoram, caraway, lemon zest, juniper berries, sugar, salt, and black pepper. 

Poland

Zrazy wolowe zawijane is a traditional Polish beef roulade. It consists of thin beef slices wrapped around a filling of bacon, pickles, and onions. The beef slices can also be filled with sauerkraut, horseradish, and breadcrumbs.

Wolowina pieczona or roast beef is a Polish meat specialty. It is prepared with beef that is rubbed with dried herbs and seasoned with salt and pepper. The beef is roasted until tender. Before roasting it can be marinated with mustard, dried herbs, garlic, and seasonings.

Italy

Involtini di manzo is a traditional meat dish that originated in Rome. The beef rolls are a combination of beef slices, prosciutto, carrots, garlic, celery, tomatoes, white wine, olive oil, salt, and pepper. The rolled-up beef slices are secured with toothpicks and browned in olive oil then removed from the pan. Garlic, tomatoes, and wine are added to the pan and simmered then the rolls are placed back into the pan and cooked for over an hour.

Carbonade valdostana is a rich Italian beef stew that originated in the Aosta Valley. The dish is made with cubed beef, onions, flour, butter, red wine and flavored with cloves, cinnamon, nutmeg, orange peel, and bay leaves. Traditionally the stew is served over polenta but can also be served with garlic mashed potatoes or pappardelle pasta.

Brasato al Barolo is a classic dish originating in Piedmont. Beef is marinated in Barolo wine along with vegetables like carrots, celery, and onions and flavored with bay leaves, cinnamon, or cloves. The beef is browned and braised in the marinade. When tender the meat is removed and the braising sauce is pureed and poured over the meat.

Manzo al limone is a traditional dish originating from Lombardy. It is made with beef, butter, lemons, olive oil, salt, pepper, and stock. The meat is rubbed with lemon slices with half of them reserved and the other half placed at the bottom of the pot. Then topped with the beef and the rest of the lemon slices over the beef and the pot is refrigerated for three days. The meat is turned every day. Then dried and placed into a baking dish, seasoned with salt and pepper and baked until tender.

Asia

Indonesia

Selat solo is an Indonesian dish that supposedly originated as a European salad adapted to Javanese tastes. The dish is a combination of beef tenderloin, onions, soy sauce, salt, pepper, sugar, vinegar, shallots, cloves, nutmeg, hard-boiled eggs, mayonnaise, and vegetables like carrots, lettuce, potatoes, and green beans. The eggs and vegetables are layered on a plate and the meat is placed over them. Then the watery soup is poured over the meat.

Iga penyet is a traditional dish that originated in Surabaya. The dish is made with squeezed beef ribs and sambal sauce. The ribs are cooked until tender with herbs like lemongrass and galangal. Coconut milk is added to the pan and the ribs are cooked until the coconut milk starts to boil. Spicy sambal paste is placed into a mortar and the ribs are placed on top and crushed with the pestle to tenderize the meat.

Dendeng balado is a traditional dish that originated in Padang. The dish is prepared with thinly sliced beef that is fried until crispy and spicy chili sambal is added. The beef is fried with shallots, garlic, ginger, sugar, vinegar, and water mashed into a rough paste.

Semur daging is a stew that originated in Java. It is made with beef, onions, garlic, ginger, kecap manis, palm sugar, tamarind, cloves, nutmeg, cinnamon, cardamom, oil, salt, and pepper. The onions, garlic, and ginger are seasoned with salt and fried in oil. The meat is cut into cubes and added to the pan with the other ingredients. Then simmered on low heat until tender.

Vietnam

Bo ne is a traditional Vietnamese dish popular in Nha Trang. Cuts of beef like skirt steak are marinated in spices and served in a sizzling hot cast iron plate with fried eggs, onions, chili sauce, and a bit of pate. The steak is dipped in a combination of pepper sauce, lime juice, and salt.

India

Bihari kebab is a traditional Indian-Pakistani dish. The beef is marinated with mustard oil, yogurt, poppy seeds, nutmeg, garam masala, and papaya paste. The thinly sliced beef fillets are placed on wooden skewers and grilled.

Philippines

Bistek Tagalog is a traditional meat dish. It consists of thinly sliced beef which is marinated and braised with citrus juice, onions, garlic, soy sauce, and pepper.

South Korea

Yukjeon is a traditional dish. It is made with thinly, sliced and battered beef. The beef is marinated in a soy-based sauce then coated with rice flour or eggs and flour and pan-fried. 

Jumulleok is a dish made with short steak or boneless chuck rib. The meat is rubbed with sesame oil and garlic and seasoned with salt and pepper. The meat is grilled or fried.

Galbijjim is a dish that is prepared with beef short ribs. The ribs are braised in a sauce that is a combination of honey, mirin, soy sauce, onions, garlic, ginger, and grated apples or pears. Other ingredients added can be radishes, shiitake mushrooms or carrots.

North America

The US

Swiss steak is a popular American dish that is made with round or rump steak. The meat is tenderized by pounding. The steak is braised in tomato or chili sauce. It is served with mashed potatoes and gravy on the side.

New England

New England boiled dinner consists of corned beef and root vegetables like carrots, onions, celery, turnips, and cabbage. The meat and vegetables are boiled together until tender.

Steak Diane consists of tender pieces of beef like tenderloin or strip steak. The meat is pan-fried and served with a sauce made with pan juices, shallots, Dijon mustard, Worcestershire sauce, butter, and beef stock.

The Caribbean

Cuba

Vaca frita is a dish that is prepared by frying shredded skirt or flank steak. The name of the dish translates to “fried cow”. The meat can be topped with sautéed onions and it is served with black beans and rice on the side. 

Boliche is a popular main course that consists of roast beef stuffed with chorizo and olives. The meat is simmered in a sauce with onions, potatoes, and water. It is served with fried plantains or yellow rice on the side.

Dominican Republic

Ninos envueltos literally means wrapped chicken. It is a traditional Dominican dish that is made with rice and ground beef wrapped in cabbage and cooked in tomato sauce. The dish is flavored with garlic, basil, bell peppers, and onions. The tomato sauce consists of olive oil, tomatoes, garlic, oregano, sugar, salt and pepper. The cabbage rolls are simmered in tomato sauce until tender and fully cooked. They are served with a fresh salad and bread on the side.

South America

Venezuela

Asado negro is a dish made with the eye of a round roast. The meat is slowly braised for hours in red wine sauce. For the sauce, the wine is combined with onions, garlic, and various spices. The dish is served with rice and fried plantains.

Columbia

Sobrebarriga is a popular dish that is prepared by slow-cooking a tough flank steak, making it tender enough to pull apart. The steak is simmered in salsa criolla which is made with tomatoes, onions, garlic, cumin, and bell peppers.

Peru

Lomo a la pobre or bistec a lo pobre is a meal that is popular in both Peru and Chile. It consists of steak, fried onions, fried potatoes, and fried eggs. A large beef steak is rubbed with garlic and fried. It is topped with fried eggs with runny yolks. Onions and potatoes are served on the side.

Argentina

Matambre relleno or matambre arrolado is made with rolled and stuffed rose meat. The beef is butterflied and stuffed with diced vegetables and hard-boiled eggs. It is rolled and grilled.

Tira de asado is a popular dish that consists of long strips of grilled beef ribs. The beef is crosscut so long strips of meat are interspersed with rib bones. It is grilled and served with garlicky chimichurri sauce.

Milanesa napolitana is a traditional dish that originated in Buenos Aires. Milanesa steak is breaded and fried. It is then topped with a slice of ham, tangy tomato sauce, and thick slices of mozzarella and melted under the broiler.

Brazil

Vaca atolada is a dish that is made with beef ribs, garlic, onions, tomatoes, parsley, cassava, chili peppers, and ground colorau. The meat is first marinated and then drenched in a thick sauce. The name of the dish means cow stuck in mud. It is a spicy dish served with white rice and salads on the side.