"These taste great, even without the sauce! Good served with buttered sliced carrots. From Woman's Day magazine. The English and French both used lots of cream in their recipes."

Ingredients: heavy cream, parsley...

"Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux...."

Ingredients: steaks, demi-glace, parsley...

"Family or company dinner. Very filling and it freezes great! I've made this Swiss Steak for a good 40 years..it's definitely "tried and true"!"

Ingredients: Adolph's meat tenderizer, garlic powder...

"A delicious and lucky discovery, I found this recipe in a Maille (pronounced "My" ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It's very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main..."

Ingredients: chervil, salted butter...

"The perfect solution to the "blues"! A heavenly dish made with blue cheese! This dish won second place in the 1993 Georgia Beef Cookoff! Credit goes to Rebecca Gulledge of Marietta, Ga.
Blue cheese is believed to have been discovered by accident. The caves (in France) that early cheeses were aged in shared the properties of being temperature..."

Ingredients: pepper, beef consomme...

"A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes - the sauce..."

Ingredients: pepper, dried herbs...

"This came from "The Great Big Burger Book," by Jane Murphy and Liz Yeh Singh. It makes a rich and tasty splurge of a hamburger. This would also be good served with a mustard-horseradish sauce. An English recipe brought across the ocean to end up in the Northeast and Mid Atlantic states."

Ingredients: cider vinegar, cognac...

"This is my tweaked version of a recipe taken from my very old and well worn copy of The Good Housekeeping Cookbook. This is said to be a very old and traditional recipe in Belgium. I think it has the best flavor when a dark beer is used. Also, the original recipe I have called for 8 large onions. I scaled the onions back a bit! Carbonnade of Beef is..."

Ingredients: bouillon, margarine, onions...

"For those of you interested in authentic Limbourgian Belgian cuisine! This is a popular local dish in the South of the Netherlands, as well as the Flemish part of Belgium.

The meat becomes wonderfully soft by soaking it in vinegar overnight. I know it sounds odd, but be ready for an authentic European-style dish and you will love it!
..."

Ingredients: cloves, beef steaks, peperkoek...

"Someone was once kind enough to send me the proper spices for this beef stew along with this recipe."

Ingredients: beef steaks, fresh ground black pepper...