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Meat, Poultry & Offal

70 recipes in this category

Traditional meat, poultry, and offal dishes — from Sunday roasts to nose-to-tail cooking that wastes nothing.

Deep bowl of golden-sauced braised chicken pieces with visible saffron colour, raisins and herbs, rustic setting

Chicken Stew with Spices

A fragrant braised chicken with walnuts, saffron, cinnamon, raisins, and savory — a Caucasian-inspired stew from a Central European cookbook.

80 min

Stuffed beef rolls braised in a thick onion sauce, served over egg noodles

meat poultry

Little Birds — Stuffed Beef Rolls

Thin beef slices pounded flat, stuffed with bacon and garlic, rolled and braised in a thick onion and pepper sauce until tender.

90 min

A wide shallow bowl of broken spaghetti with bright green peas and golden bacon pieces, dusted with grated Parmesan, on a linen cloth

meat poultry

Spaghetti with Peas and Bacon

Broken spaghetti tossed with sweet peas, bacon, celery, and parsley. A Central European family dish — practical, hearty, and unapologetically weeknight.

40 min

meat poultry

Fish Croquettes

Cod is poached, ground, and bound with egg, parsley, and lemon zest, then breaded and pan-fried in butter until golden. A Central European classic.

65 min

Golden pan-fried ground beef steaks arranged on a vintage serving platter, crispy egg-and-flour crust, garnished with parsley

meat poultry

Ground Beef Roast Steaks

Freshly ground beef mixed with whipped butter, shaped into steaks, coated in flour and egg, and pan-fried in butter until golden — a Central European meat dish.

45 min

4-5

Soft potato dumplings filled with ground pork arranged in a round ceramic dish, coated in a pale sour cream and pan juice sauce, garnished with chopped parsley, on a wooden table in a warm kitchen

meat poultry

Potato Dumplings with Meat

Soft potato dumplings filled with ground pork, finished in pan juices with sour cream — a hearty Central European one-pot classic.

90 min

meat poultry

Roasted Stuffed Pheasant

A whole pheasant stuffed with a pan-fried filling of bread, fresh mushrooms, bacon, walnuts, and white wine, roasted with butter and basted with pan juices.

115 min

2-3

Thinly sliced pork pot roast reassembled on a baking dish, coated in rich red tomato sauce, garnished with sliced hard-boiled eggs around the edge, on a wooden table in a warm kitchen

meat poultry

Rosto in Tomato Sauce

Pork leg fillet studded with garlic, braised in white wine, sliced and served in a rich tomato sauce with hard-boiled egg — a Central European pot roast.

140 min

Sliced roasted beef tongue on a round serving dish, coated in a pale green sour cream sauce with visible capers and parsley, on a wooden table in a warm kitchen, natural light

meat poultry

Baked Tongue in Green Sauce

Beef tongue braised with herbs, larded with bacon and roasted until golden, served in a green sauce of capers, anchovy, parsley and sour cream.

200 min

4-6

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