Shuan yang rou, or Mongolian hot pot as it is often known in the West, is a very popular Chinese dish, especially in Beijing, and is primarily eaten in winter, when cold winds blow down from Mongolia.
Tag: Beef
Shepherd’s Pie
Shepherd’s pie is a traditional and satisfying British and Irish meal of meat and vegetables topped with creamy mashed potatoes and baked until bubbling and browned.
Shawarma
Shawarma is popular throughout the eastern Mediterranean and is sometimes called the Middle Eastern taco. It originated in northwestern Turkey as döner kebab.
Scotch Broth
This simple, hearty stew is a Scottish classic, a sublimely nourishing mix of lamb, swedes (rutabagas), barley and split peas.
Sauerbraten
Sauerbraten is an iconic German dish. A hearty cut of beef rests in a marinade of vinegar, wine and seasonings for several days, yielding a fork-tender roast with incomparable flavor.
Salpicón de Res
Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas.
Mititei
These tasty sausages, also known as mici (pronounced “meech”), are a must-have item at a Romanian barbecue, or grâtar.
Melitzanes Moussaka
Learn how to make Greek moussaka, a flavorful and filling casserole of layered meat, eggplant and bechamel sauce.
Maultaschen
Maultaschen are a Swabian specialty from southwestern Germany. The word means “mouth pockets,” and they are akin to Italian ravioli, Chinese wontons and Jewish kreplach.
Matoke
Plaintains and green bananas (matoke) are a staple part of the diet in Uganda and much of East Africa