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cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.
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Taco seasoning and picante sauce transform beef and melted cheese into a flavor fiesta!
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Tri-tip marinade made with lemon-lime soda and soy sauce is an easy marinade for any cut of beef, particularly tri-tip.
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Lots of flavor, and a nice change from just a regular burger. You can make these ahead of time and freeze them also. Serve on buns with all of your favorite toppings.
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These ARE easy! Beer and ketchup are set in a slow cooker to simmer. Meatballs are baked in the oven, then added to the simmering liquid for three hours.
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Spicy beef chorizo gives these Polish potato pancakes a Mexican twist.
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This ground chicken chili with sweet potato and mushrooms - but no beans! - is made in the Instant Pot(R) and is Whole 30(R) compliant.
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A breakfast casserole with corned beef hash, egg noodles and cheese.
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A hearty Hungarian-style beef stew served over NO YOLKS® Noodles that are always smooth, firm and delicious.
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Tangy lime-marinated beef chuck is slowly baked until fork tender to make a delicious taco filling perfect with soft tortillas and your favorite taco fixings.
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Browned ground beef, two pounds of canned or frozen mixed vegetables, and a large can of tomato/vegetable juice are combined in this recipe for a fast and easy soup.
Ingredients: beef, mixed vegetables