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This is an authentic Hungarian goulash recipe. Goulash can be prepared from beef, veal, pork, or lamb. Remember, slow cooking is the secret.

This is an authentic Hungarian goulash recipe. Goulash can be prepared from beef, veal, pork, or lamb. Remember, slow cooking is the secret.

Greek Souvlaki is a meat specialty made with tender cuts of some sort, beef, lamb, pork or chicken.

Greek Souvlaki is a meat specialty made with tender cuts of some sort, beef, lamb, pork or chicken.

GOULASH RECIPES | is my mother s german goulash recipe i always called it mama s goulash ...

GOULASH RECIPES | is my mother s german goulash recipe i always called it mama s goulash ...

What better work break than these these tender shrimp dumplings? They're simple, flavorful, and heavenly!

Shrimp Dumplings with Lemongrass

What better work break than these these tender shrimp dumplings? They're simple, flavorful, and heavenly!

Caramelized Pork Tacos with Pineapple Salsa - topped with sriracha mayo, obviously. ♡ quick and easy to make - LOVE this recipe! | http://pinchofyum.com

Caramelized Pork Tacos with Pineapple Salsa and Chili Sauce

Caramelized Pork Tacos with Pineapple Salsa - topped with sriracha mayo, obviously. ♡ quick and easy to make - LOVE this recipe! | http://pinchofyum.com

Pot Roast with Porcini and Beer Recipe - •1 (4-pound) beef chuck roast •Coarse salt and freshly ground black pepper •1 tablespoon olive or vegetable oil •1 1/2 pounds onions, thinly sliced •2 teaspoons fresh thyme leaves •1 bay leaf •1 (12-ounce) bottle of beer (a pale ale is good here) •1/2 cup water •1 bouillon cube (mushroom, if you’ve got it) •1 ounce (1 heaped cup) dried porcini mushrooms •2 tablespoons Dijon mustard

Pot Roast with Porcini and Beer

Pot Roast with Porcini and Beer Recipe - •1 (4-pound) beef chuck roast •Coarse salt and freshly ground black pepper •1 tablespoon olive or vegetable oil •1 1/2 pounds onions, thinly sliced •2 teaspoons fresh thyme leaves •1 bay leaf •1 (12-ounce) bottle of beer (a pale ale is good here) •1/2 cup water •1 bouillon cube (mushroom, if you’ve got it) •1 ounce (1 heaped cup) dried porcini mushrooms •2 tablespoons Dijon mustard

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