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This is a list of notable beef dishes and foods, ... Steak tartare is a meat dish made from finely chopped or minced raw beef, venison, or horse meat. [4] [5] [6]
Kibbeh nayyeh – a Levantine mezze consisting of minced raw lamb or raw beef mixed with fine bulgur and spices. Kielbasa; Kiviak; Kohlwurst; Koi; Korean barbecue – refers to the Korean method of roasting meat, typically beef, pork, or chicken. Such dishes are often prepared at diner table on gas or charcoal grills, built into the table ...
Steak tartare in the French Quarter of San Francisco. Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [2] [3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste.
Add the beef and cook until it's well browned, stirring often. Add the onion, garlic, parsley, black pepper, mushrooms and thyme and cook until the mushrooms are tender. 3. Stir the carrots, broth and wine in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through.
1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2. Roast for 1 1/2 hours for medium-rare or until desired doneness. Remove the beef from the pan. Let the beef stand for 15 minutes before slicing. 3. Add the oil to the roasting pan and heat over medium heat.
1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat. 2. Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally.