711 beet recipes

Carne asada y naranjas features skirt steak soaked in fresh orange juice, then grilled over charcoal alongside caramelized orange slices. Citrusy, smoky, and impossibly simple for a Mexican-inspired cookout.

Swiss steak braised low and slow with onions, garlic, and ketchup until fork-tender. A simple, old-fashioned beef dinner with just a handful of ingredients.

Three-ingredient onion burgers seasoned with a packet of onion soup mix and a splash of water for juicy, well-seasoned patties. Grill or broil for 8 hearty burgers. Ready in 20 minutes.

Schneiderflecklesuppe is a German tailor's square soup featuring handmade pasta squares rolled paper-thin and simmered in rich beef broth. A rustic, soul-warming classic from the old country.

Pan-broiled flank steak: a screaming-hot cast-iron skillet, coarse salt as the only seasoning, and 8 to 10 minutes total cook time. Two ingredients, fast, and sliced thin against the grain for a tender result.

Quick and fiery Tex-Mex tacos with ground sirloin, fresh jalapeños, and garlic, stir-fried in minutes and piled into warm corn tortillas. Dinner's ready in 25 minutes flat.

Braised Sunday pot roast with vegetables, garlic, and thyme in a rich red-wine gravy. Classic French-style braise that delivers fork-tender beef and a deeply flavored sauce for family dinner.

Garlic steak marinated in steak sauce, cracked pepper, and crushed garlic then broiled to juicy medium-rare. Five ingredients, one hour marinade, and dinner is handled.

High roller sandwich pinwheels made with flour tortillas, cream cheese, roast beef, ham, turkey, and Monterey Jack. No-cook party appetizers sliced into bite-sized rolls.

Orjaleves is a traditional Hungarian wedding soup made with beef bones, pork, saffron broth, root vegetables, and handmade spiral egg noodles. A rich, celebratory first course.

One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.

Traditional British shepherd's pie made from leftover roast lamb or beef, bound in gravy and topped with mashed potatoes. Old-school comfort food done properly.

Kraut burgers (bierocks) stuffed with seasoned ground beef, shredded cabbage, and onion wrapped in soft bread dough and baked golden. A Midwest German-American classic you can make with frozen dough.

Fork-tender slow-roasted beef brisket on a bed of paper-thin onions with paprika and allspice. Roasts at 300F for 3 hours and slices even better the next day.

If you are a fan of hamburger soup, you will love this tasty rendition that is made in a crockpot.

Taskebab, a Middle Eastern beef and eggplant stew baked in tomato sauce with basil and oregano. Fried beef and eggplant slow-simmered until the sauce permeates every bite.