Learn to make a classic beef stroganoff with our pro tips and easy step-by-step recipe. Plus, exactly which cuts of meat are best for the dish, and expert serving recommendations.

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Get Weeknight Bolognese Recipe from Food NetworkHeat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a ...

Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to ...

Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the ...

Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.

The giant cut of meat is not only impressive but also guaranteed to be devoured by your guests. When you’re prepping and shopping for prime rib, you might be wondering, "what cut of steak is ...

Get Mincemeat Pie Recipe from Food NetworkPlace all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the ...

Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is ...

Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.