Beef dishes

Turkish meat dish

Kuksi (, ) is a noodle dish in Koryo-saram cuisine: cuisine of the ethnic Koreans of the mainland former Soviet Union. It is served cold and often spicy with beef. It is the Koryo-saram version of janchi-guksu.

Northeastern Thai local food cooked from brisket of beef, flavored with spices, grilled rare, sliced into small pieces, and served with sticky rice and other dishes

Scottish dish made from beef and potato

Callos is a stew common across Spain, and is considered traditional to Madrid. It is also traditional dish in the Philippines, usually cooked during special occasions, with a slight variations in ingredients such as adding potatoes, and carrots in the stew. In Madrid, it is referred to as callos a la madrileña.

North American beef dish

'''' (, (synecdoche); ; ; , ) is a Maghrebi cuisine stew featuring stewed trotters. The dish is largely cooked on Eid al-Adha with the trotters of the sacrificial animal, but also served year-round at souks, and enjoyed during Ramadan. In Moroccan cuisine, hergma is a tagine; in Tunisian cuisine, hergma'' is a lablabi featuring other offal along with the trotters, such as heart and tripe.

Beef dish from northeastern Brazil

traditional soup from the Turkish cuisine, which literally means "wedding soup" and is served in social occasions like a wedding

breakfast dish consisting of beefsteak and fried eggs

thumb| as eaten in Scandinavia (Norway, Sweden, Finland, Denmark). thumb|180px|Icelandic . (; ; ) is a clear meat and root vegetable soup eaten in Sweden and Finland. The meat, and the bones supplying the broth, is beef (frequently chuck), or sometimes pork, reindeer or moose. Vegetables commonly used include carrot, potato, celeriac, parsnip, turnip and rutabaga. Green peas and white cabbage is also common. Leek, peppercorns and bay leaves are often added for seasoning. Meat and vegetables are cut to roughly die-sized bits and boiled soft. An Icelandic variety, called , typically has lamb wi

bun with beef filling

Vanillerostbraten ("vanilla roast beef" in German) is an Austrian beef cutlet dish prepared with garlic, salt, pepper, butter, onions, and brown bouillon and normally served with fried potatoes.

(; , ; ) is an Italian single-course meal of the Lombard, Piedmontese, and Ticinese cuisines based on finely chopped beef cooked for a long time. It is a typical winter dish and is served with polenta, purée, or .

traditional working class dish from Mumbles, United Kingdom

Ojakhuri () is a traditional Georgian dish, consisting of fried meat and potatoes. It is prepared using various types of meat (beef, pork, or even chicken), potatoes, and spices, and is traditionally served on a ketsi clay plates. ==History== In Georgian, ojakhuri means "family-style"; this dish is typically prepared for the entire family. Consequently, a large quantity of a dish is usually cooked to ensure there is enough for everyone. According to a tradition, Ojakhuri came into existence due to a meat shortage in a Georgian family. The housewife, wishing to feed every family member, replace

Boliche (pronounced [bo'litʃe], also called boliche mechado) is a pot roast dish from Cuban cuisine consisting of eye round beef roast stuffed with ham. The stuffed roast is browned in olive oil and simmered in water with onions until the meat is soft, and then quartered potatoes are added. Additional ingredients can include green peppers and various spices such as coriander, oregano and bay leaf, and salt and pepper. During the cooking process, the flavors of the ham and beef intermingle, and the ham can serve to baste the interior of the beef.

Northeastern Argentina dish

Zoervleis or Zoervleesj (Limburgian for sour meat, in ) is a regional meat dish from the Province of Limburg, a province that exists in both the Netherlands and Belgium.

Brazilian rice dish

Guatita ([little] gut or [little] belly, from ; "Gut/Belly"), or guatita criolla, is a popular dish in Ecuador, where it is considered a national dish, and in Chile. It is essentially a stew whose main ingredient is pieces of tripe (cow stomach), known locally as "guatitas". The tripe is cleaned several times in a lemon-juice brine, after which it is cooked for a long time until the meat is tender. Then it is allowed to cool and finely chopped. There are various vegetarian versions of the dish in which wheat gluten is substituted for tripe. Other variations use strong-tasting fish such as tuna