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| Title: Beef and Mushroom Stew |
| Origin: Spanish |
| Course: Main |
| Type: Meat |
| Main Ingredient: Beef |
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| Fry the seasoned meat and sobrasada in an earthenware dish until the meat is golden. |
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Beef and Mushroom Stew
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| Title: Andalusian Beefsteaks |
| Origin: Spanish |
| Course: Main |
| Type: Meat |
| Main Ingredient: Beef |
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| Rub the steaks with olive oil on both sides. |
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Andalusian Beefsteaks
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| Title: Spanish Meatloaf |
| Origin: Spanish |
| Course: Main |
| Type: Meat |
| Main Ingredient: Beef |
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| Fry the chopped onion and garlic till soft and golden. |
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Spanish Meatloaf
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| Title: Spanish Mayonnaise |
| Origin: Spanish |
| Course: Other |
| Type: Vegetarian |
| Main Ingredient: Mayonnaise |
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| In a blender container, combine mayonnaise, chili sauce, and parsley flakes |
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Spanish Mayonnaise
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| Title: Potee du Haut-Main |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: rabbit |
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| The recipe is very typical
of the Loire valley but, if you'd prefer, you can substitute
the rabbit for pheasant or other game bird |
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Potee du Haut-Main
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| Title: Steak Au Poivre |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: beef |
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| French Pepper Steak. Serves: 4. Preparation time: 15 mins |
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Steak Au Poivre
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| Title: Filet de boeuf dubarry |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: beef |
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| Roast beef fillet with cheese and cauliflower. Serves 6 |
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Filet de boeuf dubarry
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| Title: French Beef Stew |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: beef |
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| In a large bowl combine beef chunks, wine, bay leaf,
cloves, onion and garlic. Toss together to |
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French Beef Stew
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| Title: Bitoque Provencal |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: beef |
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| Hamburgers Serves 6. Soak crumbs in milk. Squeeze crumbs to remove excess milk. In a bowl, combine moistened crumbs, ground beef |
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Bitoque Provencal
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| Title: Bouchees Pauillacaise |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: beef or chicken |
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| Potato Balls with Meat Filling. - Serves 8. Leftover roasted or braised beef, chicken, veal or lamb may be used. |
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Bouchees Pauillacaise
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| Title: Basil Boursin |
| Origin: French |
| Course: Starter |
| Type: Vegetarian |
| Main Ingredient: cheese, eggs |
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| Boursin is a classic French herb spread. Good served with crackers or spread on pieces of French bread, topped with thin slices of roast beef |
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Basil Boursin
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| Title: Ragout de Lapin |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: rabbit |
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| French Rabbit Stew. - Serves 4. Clean, wash, and dry the rabbit. Melt the butter in a |
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Ragout de Lapin
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| Title: Pot au Feu |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: beef |
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| A Pot Roast which serves 6. Slow and easy cook on Low for 8 to 10 hours. |
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Pot au Feu
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| Title: Supremes de Volaille a Blanc |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: chicken |
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| Literally, White Poultry Supremes. - Serves 4. This is with chicken but you could try other poultry. |
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Supremes de Volaille a Blanc
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| Title: Carpaccio de Boeuf |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: beef |
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| Originally Italian but often seen in French menus. The meat is cooked by the lemon juice and this is why you need to leave the meat at least 30 minutes before serving. |
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Carpaccio de Boeuf
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| Title: Boeuf Bourguignon |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: beef |
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| Burgundy beef. - This is a long, slowly cooked beef stew originating from Burgundy. Allow around 3 hours. |
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Boeuf Bourguignon
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| Title: Moussaka |
| Origin: Cyprus |
| Course: Main |
| Type: Meat |
| Main Ingredient: beef, lamb or pork |
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| Originally from Greece, the Cypriots have added their own style |
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Moussaka
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| Title: Kofte (Turkish meatballs) |
| Origin: Cyprus |
| Course: Main |
| Type: Meat |
| Main Ingredient: lamb or beef |
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| These appetising, walnut-shaped morsels are always part of the Turkish mezze. |
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Kofte (Turkish meatballs)
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| Title: Lahmacun (Turkish pizza) |
| Origin: Cyprus |
| Course: Main |
| Type: Meat |
| Main Ingredient: beef |
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| You'll discover a tasty alternative to Italian pizzas |
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Lahmacun (Turkish pizza)
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| Title: Domates Dolmasi (Stuffed Tomatoes) |
| Origin: Cyprus |
| Course: Main |
| Type: Meat |
| Main Ingredient: minced beef |
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| Heat the oil in a frying pan and fry the chopped onions until soft. |
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Domates Dolmasi (Stuffed Tomatoes)
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