I ate a Swiss dish for the first time at my friend's house in Switzerland. The friend gave me a Swiss recipe book, so I tried to cook the same dish I had eaten.This dish is called 'Zürcher Geschnetzeltes' in Switzerland. The original is veal with cream sauce. Serving it with Rösti, Swiss hash brown potatoes, is the most standard way. Season the beef and sauce well, and the dish will be more delicious. This dish is good for pasta sauce too. Recipe by flowergarden

Beef with red wine and cranberry sauce

This recipe is like a homemade meat sauce made with big chunks of meat. It is not too rich so it will not sit heavy in the stomach.It looks fancy, but it actually easy to make. Simmering for 3 hours makes the meat tender. Normally I don't add it, but I add 1 teaspoon of soup stock granule when I want the taste to be more rich. You can also use fettuccine instead of potatoes (If it is for 2 servings, use 4 to 5 fettuccine. Boil it in another pan and then mix with the sauce) (To note for myself: Crystel 20cm). Recipe by Setsubunhijiki

This stew isn't boeuf bourguignon, but it's definitely inspired by the French classic. Like bourguignon, it features a sauce made from red wine, which is cooked and reduced into a rich gravy. Combined with hearty beef and tender but not mushy carrots, and served with a nice side such as butter-poached baby potatoes, it makes for a pretty satisfying winter meal.

Beef in Wine with Green Peas

This is a delicious recipe for tender steak.When you add the beef, adjust the heat until it is sizzling.Adjust the cooking time according to the thickness of the steak and how you like your meat done. Recipe by handmadecafe

Delicious dish to warm you up in the cool weather. 🤗

This is the go-to special-day dish in our house.A beef stew for special occasions!When you are simmering the stew or dissolving the roux, do not stir the stew around with a spatula. The meat will fall apart. The vegetables shouldn't be added too early (if you're simmering them in the stew), not only because they will dissolve, but because they'll turn black. So I recommend adding them near the end of the cooking time. For 1 box of stew roux worth. Recipe by Gaserisa

A creation my brother and I came up with to see how well it would turn out and everyone loved it 🙂

This is probably my favorite recipe! A wonderful rich sauce that is easy to make!

This is a great "day off" meal, as it takes a bit of time and you can't be away from your stove for too long once it starts cooking. I like to start it on a Sunday afternoon while sipping some wine. Give this a try, you'll impress your spouse or friends ;)I believe I got the idea for this on Food Wishes site.