Meat recipe collection

Beef stroganoff with a splash of Coca-Cola in the braise. The cola tenderizes the chuck and balances the sour cream gravy with caramel sweetness. Mid-century classic.

Russian Jewish cabbage rolls (holishkes) stuff softened cabbage with seasoned ground beef and simmer 2 hours in a sweet-sour tomato-lemon sauce with caramelized sugar. Holiday tradition in one pot.

Russian pastries (pirozhki) with a tender cream cheese dough wrapped around savory ground beef, sour cream, dill, and chopped egg. Make-ahead friendly and freezer-stable for up to a month.

Rustic French meatloaf channels country pâté with ground pork, veal, puréed chicken livers, chopped prunes, and pistachios. Served with Dijon mustard for a bistro dinner in loaf form.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

Rye bread topped with a spicy ground beef, hot Italian sausage, and melted Velveeta cheese mixture. Make-ahead freezer-friendly party appetizer that bakes up hot in 15 minutes.

Sabzi Koofteh: Persian-style giant meatballs of ground beef, rice, split peas, mint, and watercress, simmered in a turmeric-tomato broth. Served with yogurt and pickles for a one-pot Middle Eastern dinner.

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!

Don't bore your salads with the same dressings from the store, try this recipe that is sure to lively up your dinner!

Sai Grog: Thai spicy pork sausage with red curry paste, lemongrass, kaffir lime leaves, fish sauce, and coriander. Grilled until juicy and served with sticky rice.

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

A simple, yet savory dish that just might have you and your friends licking your bowl!

Make your own spicy barbecue sauce with this simple recipe that calls for orange juice, oregano and cumin seeds.

Salsa soy peanut chicken stir-fries chicken breast and green pepper in a sauce of salsa, peanut butter, soy and ginger. Pantry-shelf fusion that lands somewhere between Thai satay and Tex-Mex. Ready in 30 minutes flat.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.