Beef

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

© 1966 Craig Claiborne estate. All rights reserved.

In this section

Standing Rib Roast

Braised Round Roast of Beef

Beef Wellington

Pot Roast with Wine

Gingered Beef Pot Roast

Steak au Poivre with Red-Wine Sauce

Marinated Cube Steaks

Rolled Flank Steak with Celery Stuffing

Barbecued Stuffed Flank Steak

Stuffed Beef Birds

Andalusian Beef Roll

Rosemary Beef Rolls

Fondue Orientale

Savory Short Ribs with Olives

Beef and Vodka Casserole

Beef with Chick-Peas

Beef with Dumplings

Steak and Kidney Pudding

Steak and Kidney Pie

Meat on a Stick

Beef and Beans Casserole

Grilled Hamburger for One

Oriental Hamburgers

Hamburgers with Marrow

Caraway Meat Balls

Swedish Beef Balls

Roquefort Hamburgers

Spinach and Cheese Hamburgers

Burgundy Burgers

Bitocks à la Russe

Green Peppers with Meat Balls

Cheeseburger Pie

Beef Marjoram Loaf

Armenian Beef Loaf

Cornmeal Beef Casserole

Individual Meat Loaves

Chili Con Carne

Chili Con Carne Texas Style

Dilled Beef Kebabs

Beef and Cheese Roll

Herbed Meat Fritters

Beef Slices with Caper Sauce

Glazed Corned Beef

Shepherd’s Pie

Corned-Beef Hash Chez Soi

Corned-Beef Casserole

Chipped Beef and Cheese

Creamed Chipped Beef with Nutmeg

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