Tagliata would normally be made for a crowd but here is a version for two from Nigella Lawson’s ” Nigellissima”. Serve with fries, steamed potatoes or bread , and /or a rocket salad.
This version from Nigella Lawson’s ” Nigellissima” uses fresh tomatoes rather than the tinned tomatoes used in the recipe for Pizzaiola Steak on this site. You can use humanely reared rose veal as an alternative to steak if you like.
Some years ago i spent a few weeks in Chile with a friend and this meat pie with a corn topping was often on the menu. It quickly became a favourite and I cooked it a couple of times on my return but had forgotten all about it until i saw this recipe by Raul Diaz.
A recipe from Naples which I found in ” Italian Regional Cookery” by Valentina Harris. You could also use veal, or skinned chicken breasts.
A greek dish of pasta, meat, tomato and cheese . This version is from Corfu and can be found in Rick Stein’s ” Mediterranean Escapes”. Serve with a green salad, some crusty bread and a robust red wine if you do.
This version of beef stroganoff is from Delia Smith’s ” Complete Cookery Course”. It uses chuck steak which needs a longer cooking time than the recipe i have posted for Beef Stroganoff. Serve with plain boiled rice and a green salad.
An old favourite from ” The Food and Wines of Spain” by Penelope Casas.
This beef hash is one of Cuba’s most popular dishes and it is also found in parts of Latin America. It can be served simply with just plain rice to accompany, or with black beans and rice, perhaps topped with a fried egg. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
These Swedish hamburgers, often served with a fried egg on top, are from Sophie Grigson’s ” Meat Course”.
A recipe from Nigel Slater.
An easy recipe from Jill Dupleix’s ” Good Cooking”.
A lemon scented ragu from Jill Dupleix’s ” Good Cooking”. Spaghetti Bolognese without the tomatoes which can be acidic.
An easy recipe from Ken Hom’s ” Fragrant Harbour Taste”
These Vietnamese Beef Kebabs are served wrapped in soft lettuce leaves with some side seasonings and hot sauce. They are from ” Madhur Jaffrey’s Ultimate Curry Bible”.
A South African recipe from Thomasina Miers