Collection
European Beef & Lamb Recipes
A tour of Europe through beef & lamb: 43 authentic dishes, each tied to a real country and region, each with its cultural story and dietary swaps built in.
43 recipes
Gulyás (Herdsman’s Goulash)Great Hungarian Plain, Hungary · easy · 120 minThe original goulash: a paprika-red beef and vegetable soup-stew born over open fires on the Hungarian plain.
BorschtPoltava, Ukraine · medium · 85 minThe famous beet soup, sweet-sour and garnet-red, ladled over beans and finished with dill and sour cream.
Tagliatelle al RagùEmilia-Romagna, Italy · medium · 170 minBologna’s slow-simmered meat sauce folded through fresh ribbon pasta, the dish the world calls "bolognese," done right.
Köttbullar (Swedish Meatballs)Skåne, Sweden · medium · 55 minSmall allspice-scented meatballs in cream gravy with potatoes and lingonberries, Sweden’s definitive comfort plate.
Wiener SchnitzelVienna, Austria · medium · 40 minVienna’s golden icon: a thin cutlet in a puffed, wavy breadcrumb crust, fried in butter and finished with lemon.
Carbonnade FlamandeFlanders, Belgium · easy · 170 minBeef braised in dark Belgian beer with onions and a mustard-slathered slice of bread, sweet-sour, deep, and made for frites.
MoussakaAttica (Athens), Greece · advanced · 120 minLayers of eggplant and cinnamon-scented lamb under a deep duvet of béchamel, baked bronze.
ĆevapiSarajevo, Bosnia & Herzegovina · easy · 40 minHand-rolled grilled beef fingers tucked into pillowy somun with raw onion and kajmak, Sarajevo’s pride.
Risotto alla MilaneseLombardy (Milan), Italy · medium · 40 minSaffron-gold risotto mounted with butter and Parmigiano until it flows like lava, Milan’s luminous classic.
Timpana (Baked Macaroni Pie)Valletta, Malta · advanced · 135 minTubular pasta in a rich meat-and-tomato sauce, bound with egg and cheese and baked inside a pastry case until golden, then cut into slabs.
Dalmatinska PašticadaDalmatia, Croatia · advanced · 250 minBeef larded and marinated in wine and vinegar, then braised a full day with prunes into a sweet-dark Adriatic feast.
RinderrouladenRhineland, Germany · medium · 150 minThin beef rolled around mustard, bacon, onion, and pickle, braised into a deep gravy, Sunday dinner across Germany.
Bœuf BourguignonBurgundy, France · medium · 210 minBeef braised in Burgundy red wine with pearl onions, mushrooms, and bacon until the sauce turns to velvet.
Tavë KosiTirana, Albania · medium · 80 minLamb and rice baked under a tangy, set yogurt-and-egg custard, Albania’s national comfort dish.
Beef StroganoffMoscow, Russia · medium · 45 minSeared strips of beef and mushrooms in a mustard-spiked sour cream sauce over noodles, 19th-century Moscow at its most elegant.
Irish StewMunster, Ireland · easy · 140 minA gentle, honest stew of lamb, potato, and onion slow-simmered into pure comfort.
FårikålVestland (Bergen), Norway · easy · 135 minNorway's national dish: lamb and cabbage layered with whole peppercorns and simmered until tender.
MiciTransylvania, Romania · easy · 35 minSkinless grilled minced-meat rolls seasoned with garlic and spice, Romania's smoky, garlicky barbecue staple.
FrittatensuppeVienna, Austria · easy · 40 minClear beef broth poured over ribbons of sliced savory pancake, a classic Viennese starter and light lunch.
PylsurReykjavík, Iceland · easy · 20 minIceland's lamb-based hot dog with crispy and raw onions, remoulade, and a sweet-brown mustard, a Reykjavik institution.
KibinaiVilnius, Lithuania · medium · 70 minGolden hand pies of flaky pastry stuffed with seasoned minced meat and onion, a Karaim specialty of Lithuania.
Karađorđeva ŠniclaŠumadija (Belgrade), Serbia · advanced · 45 minA breaded, rolled veal or pork cutlet stuffed with rich kajmak, sliced to reveal a molten centre, a Serbian showpiece.
PelmeniMoscow, Russia · medium · 75 minSmall dumplings of thin dough around a juicy meat filling, boiled and served with sour cream, a Russian staple.
Punjene PaprikeCetinje, Montenegro · medium · 85 minBell peppers stuffed with spiced rice and meat, braised in tomato sauce, a comforting Montenegrin household staple.
SupplìVatican City, Vatican City · medium · 50 minFried risotto rice croquettes with a molten mozzarella centre, the Roman street snack found around the Vatican.
PljeskavicaŠumadija (Belgrade), Serbia · easy · 35 minA hand-wide disc of seasoned minced meat grilled over charcoal until crusted and juicy, served in lepinja flatbread with onion, kajmak, and ajvar.
Karjalanpaisti (Karelian Hot Pot)North Karelia, Finland · easy · 200 minFinland's national dish: cubes of beef and pork layered with onion, bay, allspice and peppercorns and slow-braised in the oven until meltingly tender, served with potatoes and lingonberry.
Scotch BrothScotland (Moray Coast), United Kingdom · easy · 140 minA thick Scottish one-pot soup of lamb on the bone, pearl barley, split peas, and winter root vegetables, simmered until a spoon can stand in it.
Svíčková na smetaněBohemia, Czechia · medium · 210 minLarded beef braised with root vegetables, then blended into a velvety sweet-sour cream sauce, served with bread dumplings, cranberry and a swirl of whipped cream.
Kjøttkaker i Brun SausVestland (Bergen), Norway · medium · 65 minLarge, flat Norwegian beef meat cakes bound with potato flour and milk, browned and stewed in a glossy brown gravy, with boiled potatoes and lingonberry.
TafelspitzVienna, Austria · medium · 210 minViennese boiled beef gently simmered with root vegetables into a clear broth, sliced and served with apple-horseradish and chive sauces.
Berner PlatteBern, Switzerland · medium · 180 minBern's great festive platter: boiled beef, smoked pork, bacon and sausage heaped over sauerkraut, dried beans and potatoes.
Bosanski LonacSarajevo, Bosnia & Herzegovina · easy · 240 minThe "Bosnian pot": chunks of beef and vegetables layered raw in a tall pot and slow-cooked for hours into a rich stew.
Sogan-dolmaSarajevo, Bosnia & Herzegovina · medium · 110 minA Sarajevo trademark: single onion layers wrapped around spiced minced beef and rice, braised soft and served with sour cream.
KjötsúpaReykjavík, Iceland · easy · 95 minIceland's beloved lamb-and-root-vegetable soup: bony lamb simmered with potato, carrot, swede and cabbage.
HangikjötReykjavík, Iceland · medium · 165 minIceland's Christmas centerpiece: smoked lamb gently boiled and sliced, served with béchamel, potatoes, peas and pickled red cabbage.
Turli TavaSkopje, North Macedonia · easy · 150 minA Macedonian clay-pot bake of mixed summer vegetables and meat, slow-roasted together until everything melts into one dish.
Njeguški StekCetinje, Montenegro · medium · 40 minMontenegro's signature steak: a thin veal or pork cutlet stuffed with Njeguši prosciutto and cheese, pan-seared until the cheese melts.
KleftikoNicosia, Cyprus · easy · 260 minCyprus's celebrated slow-roasted lamb: sealed with lemon, garlic, oregano, cinnamon and potatoes until it falls off the bone.
Tavë me PreshPristina, Kosovo · easy · 95 minA Kosovar leek bake: sweet caramelised leeks layered with paprika-spiced minced meat and slow-baked in one dish.
Speca të MbushuraPristina, Kosovo · medium · 105 minBell peppers stuffed with beef and rice, baked upright in tomato sauce until the skins slump and the rice plumps.
Saltimbocca alla RomanaVatican City, Vatican City · easy · 25 minThin veal cutlets layered with prosciutto and sage, pan-fried in butter until they "jump into the mouth."
ShchiMoscow, Russia · easy · 170 minOne of Russia's oldest soups: sauerkraut and cabbage simmered with beef into a tangy, comforting bowl finished with sour cream and dill.
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