"The combination of beef and oysters is traditional and formed part of the everyday diet of oyster fisherman in Swansea in the mid 1800s . The earliest specific reference in the United States was a newspaper in 1891, which may indicate a connection with carpetbaggers or to gluttony. The earliest specific Australian reference is a printed recipe from between 1899 and 1907. Another recipe from 1909 includes cayenne pepper as an ingredient, which may indicate an American origin. The more recent Australian versions typically use Worcestershire sauce, as does the local version of Oysters Kilpatrick. It is sometimes served standing"
"Steak pie A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with ""steak chips"" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak pies are also available from chip shops, served with normal chips, referred to in Scotland as a ""steak pie supper"". A steak pie supper is usually accompanied by salt and vinegar; however, around Edinburgh, a combination of spirit vinegar and brown sauce, known simply as ""sauce"" or"
"beef steak,"" consists of thinly sliced beef marinated in soy sauce and calamansi and then fried in a skillet that is typically served with onions. Some well-known stews are ""kare-kare"" and ""dinuguan"". In ""kare-kare"", also known as ""peanut stew"", oxtail or ox tripe is the main ingredient and is cooked with vegetables in a peanut-based preparation. It is typically served with ""bagoong"" (fermented shrimp paste). In ""dinuguan"", pig's blood, entrails, and meat are cooked with vinegar and seasoned with chili peppers, usually ""siling mahaba"". ""Paksiw"" refers to different vinegar-based stews that differ greatly from one another based on the type"
"Stuffing Stuffing or filling is an edible substance or mixture, normally consisting primarily of small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavours of both the stuffing and the thing it is stuffed in. Poultry stuffing often consists of dried breadcrumbs, onion,"
"name Saumagen. It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage. Other ingredients include cabbage, onions, and spices. It was traditionally boiled in a large pot covered in water, not unlike Scottish haggis, but it can also be baked or broiled until browned or split, then it is drizzled with butter before serving. It is usually served hot on a platter, cut into slices, and topped with horseradish or stewed tomatoes. It can also be served cold as a sandwich. Often served in the winter, it was made on hog butchering days"
"Cheesesteak A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in Philadelphia, Pennsylvania, United States. The cheesesteak was developed in the early 20th century ""by combining frizzled beef, onions, and cheese in a small loaf of bread"", according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania. Philadelphians Pat and Harry Olivieri are often credited"
"Steak sandwich A steak sandwich is a sandwich prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons, then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and french fries. According to the Library of Congress, the first steak sandwich sold in the United States was at Louis' Lunch of New Haven, Connecticut. A cheesesteak, or steak and cheese, is made from thinly sliced pieces of steak and melted cheese in a long roll. The"
"or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat. Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk. The Belgian or Dutch dish ""filet américain"""
"Pepper steak Pepper steak () is a stir-fried Chinese American dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced green and/or red bell peppers and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe. Evidence for the dish's existence in the United States dates from at least 1948. The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī (青椒炒肉絲). In the original dish the meat used was pork and the seasonings were relatively light compared to"
"d'hôtel. A common dish is chateaubriand steak prepared with the sauce and served with potatoes. A dish that incorporates chateaubriand sauce is ""tournedos villaret"", in which mushroom caps are filled with the sauce and placed atop tournedos, all of which are placed atop tartlets filled with kidney bean purée. The sauce is sometimes served in a separate side dish, rather than atop meats, such as with the dish ""villemer tournedos"", which is prepared with fried tournedos placed atop fried chicken croquettes, along with tongue, mushroom and truffle. Chateaubriand steak Chateaubriand steak (also chateaubriand) is a meat dish cooked with a"
"is sometimes wrapped in bacon. The combination of beef and oysters is traditional. The earliest specific reference is in a United States newspaper in 1891. The earliest specific Australian reference is a printed recipe from between 1899 and 1907. Carpetbagger In the history of the United States, a carpetbagger was any person from the Northern United States who came to the Southern states after the American Civil War and was perceived to be exploiting the local populace. The term broadly included both individuals who sought to promote Republican politics (which favored, among other things, better treatment of freedmen), and those"
"dishes are sometimes served on special occasions. See gooducken and turducken. Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters"
"Steak tartare Steak tartare is a meat dish made from raw ground meat (beef or horsemeat). It is usually served with onions, capers, pepper and Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added to taste. It is often served with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. A less-common version in France is ""tartare aller-retour"", a mound of mostly raw ground meat that is lightly seared on both sides. The idea of eating raw meat was first noted in"
"Steak au poivre Steak au poivre (, Quebec French pronunciation : ) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil. The steak is"
"in the cuisines of Cajuns and Louisiana Creoles of southern Louisiana, where they usually take the form of ground pork mixed with rice and chopped vegetables stuffed into parboiled cabbage leaves and cooked in a tomato sauce-based liquid. Cabbage roll A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of the Balkans, Central, Northern, Eastern Europe, Azerbaijan and Iran, as well as West Asia and Northern China. Meat fillings are traditional in Europe, often beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such"
"Salisbury steak Salisbury steak is a dish made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce. Hamburg steak is a similar product but differs in ingredients. The term ""Salisbury steak"" has been in use in the United States since 1897. The dish is named after an American physician, James H. Salisbury (1823–1905). The dish is popular in the United States, where it is traditionally served with gravy and mashed potatoes or pasta. The USDA standards for processed, packaged ""Salisbury steak"" require a minimum content of 65% meat, of which up"
"Chateaubriand steak Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to ""a large steak cut from the thickest part of a fillet of beef"". In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin, and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms. The"
"pork. Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken"
"its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since colonial times. Meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century. In Argentina it is usually called ""Pan de carne"". It is typically filled with ham, cheese, carrots or some other vegetable. The Austrian meatloaf version is called ""Faschierter Braten"". Most of the time it is not filled (e.g., in Germany), but it is wrapped in ham before baking it. Often it is served with mashed potatoes (when warm) or with sauce cumberland (when cold). The"
"spicy or sweet-and-sour, with ingredients such as bell peppers, chili peppers, figs, onion, artichoke bottoms, Swiss chard, beet, dried fruits, tomato, vine leaves, potatoes, mallow, eggplants and zucchini squash, and stuffing such as meat and rice in Balkan style, bulgur in Middle Eastern fashion, or with ptitim, a type of Israeli pasta. The Ottoman Turks introduced stuffed vine leaves in the 16th century and vine leaves are commonly stuffed with a combination of meat and rice, although other fillings, such as lentils, have evolved among the various communities. Artichoke bottoms stuffed with meat are famous as one the grand dishes"
"in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves. It is sometimes claimed that ancient Roman and medieval cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs"
"Hamburger A hamburger, beefburger or burger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, grilled, or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, bacon, onion, pickles, or chiles; condiments such as mustard, mayonnaise, ketchup, relish, or ""special sauce""; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger. The term ""burger"" can also be applied to the meat patty on its own, especially in the UK where the term"
"sack and larger intestines. These are flushed many times with water to clean them. The meat for the stuffing is finely chopped or minced, and the mandatory fat is often trimmed from other parts. The meat is slightly fried, mixed with finely chopped red onions, salt and optionally fresh chili. Other additions include freshly chopped coriander (dhania or cilantro), garlic, pepper and even beef stock. This is then mixed thoroughly with the fresh blood from the animal, and stuffed into the stomach and intestines, with the openings sewn or tied together with string. The sausage is boiled in large pot"
"pastry is called ""Lap Cheong Bao"" and is steamed rather than baked. In southern Canton, particularly Hong Kong, a sausage wrapped in pastry is called ""Cheung Jai Bau"" or ""Hot Dog Bun"" and is baked instead of being steamed. In Estonia, they are referred to as ""viineripirukas"", which means sausage pastry. In Serbia, the dish has a name ""rol viršla"", lit. ""(hot) dog roll."" Rol viršla is a very popular type of fast food in Serbia. Pigs in a blanket Pigs in a blanket (also ""pig in a blanket"") is a variety of different sausage-based foods in the United States,"
"(1538), ""forcemeat"" (1688), and relatively more recently in the United States; ""dressing"" (1850). In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose. Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be prepared"
"Steamed meatball Steamed meatball is a common Cantonese dim sum dish. It is popular in Hong Kong and most overseas Chinatowns. The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and chenpi used as seasoning. A layer of tofu skin, or sometimes peas, are used to raise the meatballs from the bottom of the dish and prevent them from sitting in the cooking juices. It is generally served with Worcestershire sauce (). The meatball originated from Muslims during the Tang Dynasty and Song Dynasty, there are numerous Hui Muslims, the descendants of"
"Steamed cheeseburger A steamed cheeseburger, also referred to as a steamer or cheeseburg, is a hamburger topped with cheese that is cooked via steaming. Served by restaurants in central Connecticut in the United States, it is hard to find outside that area. What makes the steamed cheeseburger different from typical cheeseburgers is the way it is prepared. Instead of being fried in a pan or grilled on a grill, it is steamed in a stainless-steel cabinet containing trays that hold either a hamburger patty or a chunk of cheese. This method of cooking makes the fats in the meat melt"
"Stuffed artichoke Stuffed artichoke is a food prepared in various regions. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. The mixture is pushed into the spaces at the base of each leaf and into the center before the artichoke is boiled or steamed. Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper,"
"in most urban areas. Steak au poivre Steak au poivre (, Quebec French pronunciation : ) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and"
"raw, minced beef called kitfo. Steak tartare Steak tartare is a meat dish made from raw ground meat (beef or horsemeat). It is usually served with onions, capers, pepper and Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added to taste. It is often served with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. A less-common version in France is ""tartare aller-retour"", a mound of mostly raw ground meat that is lightly seared on both sides. The idea of eating raw"
"connective tissues within the meat break down into gelatin. Greek immigrants to Salt Lake City in the early 1960s introduced a cheeseburger topped with pastrami and a special sauce. The pastrami cheeseburger has since remained a staple of local burger chains in Utah. Pastrami Pastrami (, Romanian: ""pastramă"", Bulgarian: ""пастърма"") is a meat product usually made from beef, and sometimes from pork, mutton, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Beef plate is the traditional cut of meat for making pastrami, although it is now common in the United"
"half. Common additions include sautéed onions, bell peppers, mushrooms, ketchup, hot sauce, salt, and pepper. In Philadelphia, most cheesesteak places use Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that ""a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,"" while a reader's letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that ""the mention of the Amoroso roll brought tears to my eyes."" After commenting on the debates over types of cheese and ""chopped steak or sliced,"" ""Risk and Insurance"""
"to as a Steak and Guinness Pie (or Guinness Pie for short). A Steak and Ale pie is a similar creation, popular in British pubs, using one of a variety of ales in place of the Guinness. Steak pie A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with ""steak chips"" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak pies are also available from chip shops, served with normal"