Are you looking to spice up your cooking routine and try some new flavors? Look no further! In this article, we’ll take you on a culinary journey around the world, exploring 18 authentic old-world recipes that are sure to delight your taste buds. From hearty stews and soups to rich casseroles and savory sauces, these classic dishes have been passed down through generations and are still loved by people today.
We’ve included a variety of recipes from different cultures and countries, each with its own unique flavors and techniques. You’ll find dishes like French Beef Bourguignon, Italian Osso Buco, Hungarian Goulash, and many more. Whether you’re a seasoned cook or just starting out, these recipes are sure to provide inspiration for your next meal.
Classic Beef Bourguignon
Classic Beef Bourguignon: A French culinary staple that’s rich, flavorful, and sure to become a new favorite!
Ingredients:
– 2 lbs beef chuck or brisket, cut into 1-inch cubes
– 1 tablespoon vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups red wine (Burgundy or Côtes du Rhône)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– 1 thyme sprig
– Salt and pepper, to taste
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add beef; cook until browned on all sides, about 5 minutes. Remove from pot.
2. Reduce heat to medium; add onion, garlic, red wine, broth, tomato paste, bay leaf, and thyme. Stir to combine; bring to a boil.
3. Return beef to pot; cover and transfer to the oven. Braise for 2 1/2 hours or until tender.
4. Add carrots and celery; continue braising for an additional 30 minutes.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh thyme.
Cooking Time: 3-3 1/2 hours
Traditional Hungarian Goulash
Rich, flavorful, and hearty, this classic Hungarian goulash recipe is a staple of Eastern European cuisine. With its tender beef, vegetables, and thick, paprika-spiced broth, it’s the perfect comfort food for any occasion.
Ingredients:
– 2 lbs beef cubes (such as chuck or round)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp caraway seeds
– 1 tsp paprika
– Salt and black pepper, to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef and cook until browned, about 5 minutes.
2. Add onions, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add diced tomatoes, beef broth, caraway seeds, paprika, salt, and black pepper. Stir to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer for 1 hour or until beef is tender.
Cooking Time: 1 hour
Authentic Italian Osso Buco
Osso buco, a classic Italian braised veal shank dish, is slow-cooked to tender perfection in a rich tomato and white wine sauce. This recipe yields fall-apart meat with a deep flavor profile.
Ingredients:
– 4 veal shanks (about 1 1/2 pounds total)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine (such as Chianti or Barolo)
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. Season veal shanks with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear veal shanks until browned on all sides (about 5 minutes per side). Remove from pot.
4. Add chopped onion and cook until softened, about 5 minutes.
5. Add garlic and cook for 1 minute.
6. Add beef broth, wine, and crushed tomatoes. Stir to combine.
7. Return veal shanks to the pot, cover with a lid, and transfer to the preheated oven.
8. Braise for 2 1/2 hours or until meat is tender and falls apart easily.
Cooking Time: Approximately 2 1/2 hours
French Onion Soup Gratinée
This French Onion Soup Gratinée recipe is a twist on the classic soup, where caramelized onions are topped with melted cheese and baked until golden brown. Perfect for a cozy dinner or special occasion.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1/4 cup dry white wine
– 6 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup grated Gruyère cheese
– 1/2 cup croutons (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized, stirring occasionally.
3. Add wine and broth; bring to a simmer. Reduce heat and let flavors meld for 10 minutes.
4. Stir in thyme, salt, and pepper.
5. Ladle soup into oven-proof bowls. Top each bowl with grated cheese and croutons (if using).
6. Bake until cheese is melted and bubbly, about 15-20 minutes.
Cooking Time: 35-40 minutes
German Sauerbraten with Gingerbread Gravy
A classic German dish, Sauerbraten (literally “sour roast”) is a marinated beef pot roast cooked to tender perfection. Paired with a sweet and spicy gingerbread gravy, this recipe is sure to impress.
Ingredients:
For the Sauerbraten:
– 3 lbs beef pot roast
– 1 cup vinegar
– 1/2 cup water
– 1/4 cup brown sugar
– 2 tbsp mustard
– 2 tsp salt
– 1 tsp black pepper
– 2 cloves garlic, minced
For the Gingerbread Gravy:
– 2 cups gingerbread crumbs (homemade or store-bought)
– 1 cup beef broth
– 2 tbsp butter
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
Instructions:
1. In a large bowl, combine vinegar, water, brown sugar, mustard, salt, and pepper.
2. Add the beef pot roast and marinate for at least 2 hours or overnight.
3. Preheat oven to 300°F (150°C).
4. Remove the roast from marinade, pat dry with paper towels, and place in a roasting pan.
5. Roast for 2-1/2 to 3 hours, or until tender.
6. For the Gingerbread Gravy: melt butter in a saucepan, whisking in gingerbread crumbs and beef broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
7. Serve the Sauerbraten with the warm Gingerbread Gravy spooned over the top.
Cooking Time: 2-1/2 to 3 hours (roasting time)
Polish Pierogi with Potato and Cheese Filling
These classic Polish dumplings are a staple of Eastern European cuisine, filled with a delicious potato and cheese mixture. Perfect for a cozy dinner or as a snack.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients:
+ 3 large potatoes, cooked and mashed
+ 1/2 cup farmer’s cheese (or ricotta)
+ 1 tablespoon unsalted butter, softened
+ Salt and pepper to taste
– Egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Knead the dough for about 5 minutes until smooth.
3. Divide the dough into smaller pieces.
4. Roll out each piece into a thin circle.
5. Place a tablespoon of the potato and cheese filling in the center of each circle.
6. Fold the dough over the filling to form a half-moon shape, pressing edges together to seal.
7. Brush tops with beaten egg for a golden glaze.
8. Cook pierogi in boiling salted water for 5-7 minutes or until they float to the surface.
Cooking Time: 15-20 minutes
Spanish Paella Valenciana
Paella Valenciana is a classic Spanish dish originating from Valencia, typically served at family gatherings and special occasions. This recipe combines the flavors of saffron-infused rice with chicken, seafood, and vegetables for a hearty and aromatic meal.
Ingredients:
– 1 cup uncooked Calasparra rice
– 2 lbs boneless chicken thighs, cut into bite-sized pieces
– 1 lb mixed seafood (shrimp, mussels, clams), cleaned and rinsed
– 2 large tomatoes, diced
– 1 red bell pepper, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large paella pan or skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Add seafood, tomatoes, bell pepper, onion, and garlic to the pan. Cook for 5-7 minutes or until vegetables are tender.
4. Add rice and stir to combine with the vegetable mixture.
5. Add chicken back into the pan, then add saffron-infused water. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked.
Cooking Time: 40-45 minutes
Greek Moussaka with Béchamel Sauce
This iconic Greek dish is a layered masterpiece of eggplant, ground lamb, and creamy béchamel sauce. A perfect blend of flavors and textures that will leave you craving for more.
Ingredients:
– 2 large eggplants
– 1 lb ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup béchamel sauce (see below for recipe)
– 1 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/2-inch thick rounds, salt, and let sit for 30 minutes.
3. Cook lamb in a skillet until browned, breaking up with spoon as needed.
4. In a separate pot, combine tomato puree, oregano, salt, and pepper; bring to a simmer.
5. Assemble moussaka by layering eggplant, lamb mixture, and béchamel sauce in a 9×13-inch baking dish.
6. Top with Parmesan cheese and bake for 35-40 minutes or until golden brown.
Béchamel Sauce:
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 1 cup milk
– Salt to taste
Combine butter, flour, and salt in a pot; whisk smooth. Gradually add milk, whisking constantly. Bring to a simmer and cook until thickened.
Swedish Meatballs with Lingonberry Sauce
Experience the classic flavors of Sweden with this hearty and flavorful dish, featuring tender meatballs smothered in a sweet and tangy lingonberry sauce.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon milk
– 1 onion, finely chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (8 oz) lingonberry jam
– 1/4 cup beef broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, salt, and pepper. Mix well with your hands until just combined.
3. Form into small meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. While the meatballs are baking, combine lingonberry jam and beef broth in a small saucepan. Heat over medium heat, stirring occasionally, until smooth and heated through.
6. Serve the meatballs with the warm lingonberry sauce spooned over the top.
Cooking Time: 25 minutes
Russian Borscht with Sour Cream
Classic Russian beet-based soup gets a creamy twist with the addition of sour cream. This hearty and flavorful dish is perfect for a cold winter’s day.
Ingredients:
– 2 medium beets, peeled and grated
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 4 cups beef broth
– 1/2 cup sour cream
– 2 tbsp vegetable oil
– Salt and pepper to taste
– Chopped fresh dill for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, beets, and diced tomatoes. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the beef broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the beets are tender.
4. Stir in the sour cream. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 30-35 minutes
Portuguese Bacalhau à Brás
This iconic Portuguese dish is a staple of national cuisine, and for good reason – the combination of crispy potatoes, silky scrambled eggs, and rich cod is a match made in heaven. In this recipe, we’ll guide you through the simple process of preparing this beloved dish.
Ingredients:
– 1 pound dried and salted cod (bacalhau)
– 3-4 medium-sized potatoes, peeled and thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 eggs
– Fresh parsley or chives for garnish
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Soak the cod in cold water for at least 30 minutes, then drain and flake into small pieces.
3. Heat the olive oil in a large skillet over medium heat. Add the sliced potatoes and cook until they’re golden brown, about 10-12 minutes. Season with salt and pepper to taste.
4. In a separate bowl, beat the eggs and set aside.
5. Add the flaked cod to the skillet with the potatoes and stir to combine.
6. Pour in the beaten eggs and stir gently until the mixture is well combined.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set.
8. Garnish with fresh parsley or chives before serving.
Cooking Time: 20-25 minutes
Scottish Haggis with Neeps and Tatties
Haggis, Scotland’s national dish, is a savory pudding made from sheep’s pluck (heart, liver, and lungs) minced with oatmeal, onions, and spices. Paired with mashed turnips (neeps) and potatoes (tatties), this hearty meal is perfect for a cold winter’s night.
Ingredients:
– 1 lb sheep’s pluck
– 1/2 cup oatmeal
– 1 onion, finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 1/4 teaspoon cayenne pepper
– 1/2 cup beef suet
– 1/2 cup water
– 2 large turnips, peeled and chopped (neeps)
– 3-4 large potatoes, peeled and chopped (tatties)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine pluck, oatmeal, onion, salt, pepper, nutmeg, and cayenne pepper.
3. Mix in suet and water until well combined.
4. Stuff the mixture into cleaned and prepared sheep’s casings or a large pudding bag.
5. Place the haggis on a baking sheet and bake for 2-3 hours, or until cooked through.
6. Meanwhile, boil the turnips and potatoes until tender, then mash with butter and salt to serve alongside the haggis.
Cooking Time: Approximately 2-3 hours
Belgian Carbonnade Flamande
A classic Belgian dish that’s perfect for a cozy night in, Carbonnade Flamande is a rich beef stew cooked with onions, mustard, and dark beer. This hearty recipe serves 4-6 people.
Ingredients:
– 1 lb beef chuck or brisket, cut into 2-inch cubes
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1/2 cup brown mustard
– 1 cup dark beer (such as Chimay Blue)
– 2 tbsp butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, cook the beef in butter over medium-high heat until browned on all sides, about 5 minutes.
3. Add sliced onions and cook until they’re softened and caramelized, stirring occasionally, about 20-25 minutes.
4. Add garlic, mustard, and beer to the pot. Stir to combine.
5. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2-3 hours or until the beef is tender.
6. Season with salt and pepper to taste. Garnish with fresh thyme leaves.
7. Serve hot, enjoying the rich flavors of this Belgian classic!
Cooking Time: 2-3 hours
Swiss Cheese Fondue with Crusty Bread
A classic Swiss dish that’s perfect for a cozy evening with friends or family. This recipe combines the creamy richness of Swiss cheese with the crunch of crusty bread, creating a delightful and satisfying snack.
Ingredients:
– 2 cups grated Emmental or Gruyère cheese
– 1/2 cup dry white wine
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Crusty bread (e.g., baguette), cut into 1-inch cubes
Instructions:
1. In a large pot or fondue set, combine the grated cheese, wine, lemon juice, garlic, and paprika.
2. Stir over low heat until the cheese is melted and smooth.
3. Bring the mixture to a simmer and cook for 5-7 minutes, stirring constantly, until it reaches your desired temperature (around 105°F to 115°F).
4. Serve hot with crusty bread cubes. Dip the bread into the fondue and enjoy!
Cooking Time: 10-12 minutes
Romanian Sarmale (Cabbage Rolls)
A traditional Romanian dish, Sarmale is a hearty and flavorful meal that combines tender cabbage leaves with savory ground meat and rice. This recipe yields a delicious and comforting dinner that’s sure to become a family favorite.
Ingredients:
– 1 large head of cabbage
– 500g ground pork and beef mix
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup cooked white rice
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp paprika
– Vegetable oil for greasing
Instructions:
1. Remove the cabbage leaves from the head and blanch them in boiling water until soft.
2. In a large bowl, combine ground meat, onion, garlic, rice, salt, pepper, and paprika. Mix well.
3. Lay a cabbage leaf flat and place about 1/4 cup of the meat mixture in the center.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
5. In a large saucepan, heat some oil and sauté the cabbage rolls until browned on all sides.
6. Add enough water to cover the sarmale and bring to a boil. Reduce heat and simmer for 30 minutes or until the meat is cooked through.
Cooking Time: 45 minutes
Czech Svíčková with Bread Dumplings
Svíčková, a classic Czech dish, is a tender beef roast served with creamy sauce and bread dumplings. This hearty recipe is perfect for special occasions or cozy nights in.
Ingredients:
– 1.5 lbs beef top round roast
– 2 tbsp vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup heavy cream
– 2 tbsp butter
– 1 tsp paprika
– Salt and pepper to taste
– 4 cups stale bread, crumbled (for dumplings)
– 1/4 cup milk
– 1 egg
Instructions:
1. Preheat oven to 375°F (190°C).
2. Sear the beef in oil until browned on all sides. Remove from heat and set aside.
3. Cook sliced onion and minced garlic in butter until softened.
4. In a separate pot, combine beef broth, heavy cream, paprika, salt, and pepper. Bring to a simmer.
5. Add the seared beef to the sauce and cook for 2-3 hours or until tender.
6. Meanwhile, prepare bread dumplings: Mix crumbled bread with milk and egg. Form into small balls and cook in boiling water for 10 minutes.
7. Serve Svíčková with creamy sauce and bread dumplings.
Cooking Time: 2-3 hours (depending on beef roast tenderness)
Dutch Stamppot with Smoked Sausage
This traditional Dutch dish is a comforting blend of boiled potatoes, kale, and smoked sausage. Perfect for a cold winter’s night, stamppot is a simple yet satisfying meal that warms the soul.
Ingredients:
– 4-5 medium-sized potatoes
– 1 bunch of curly kale, stems removed and chopped
– 2 smoked sausages (such as Dutch rookworst or Knockwurst)
– 1 onion, peeled and chopped
– Salt and pepper to taste
Instructions:
1. Boil the potatoes in salted water until tender, about 15-20 minutes.
2. Meanwhile, cook the smoked sausage in a pan over medium heat, slicing into thick rounds as it cooks.
3. Add the chopped onion and kale to the same pan, cooking until the greens are wilted and the onion is translucent.
4. Mash the cooked potatoes with a fork or potato masher, then stir in the sausage mixture.
5. Serve hot, garnished with additional chopped kale if desired.
Cooking Time: 30-40 minutes
Danish Smørrebrød with Pickled Herring
Smørrebrød is a traditional Danish open-faced sandwich that typically consists of rye bread topped with a variety of ingredients. This recipe combines the classic combination of pickled herring, boiled potatoes, and sour cream for a tangy and satisfying snack.
Ingredients:
– 4 slices of dark rye bread
– 1/2 cup pickled herring (store-bought or homemade)
– 2 large boiled potatoes, diced
– 2 tablespoons unsalted butter, softened
– 1/2 cup sour cream
– Fresh dill, chopped (optional)
Instructions:
1. Toast the rye bread slices until lightly browned.
2. Spread a layer of butter on each slice.
3. Top each slice with a few pieces of pickled herring, some diced boiled potatoes, and a dollop of sour cream.
4. Garnish with chopped fresh dill if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Summary
Indulge in the rich flavors of the past with these 18 authentic old world recipes. From Classic Beef Bourguignon to Portuguese Bacalhau à Brás, and from Swedish Meatballs to Russian Borscht, this collection of traditional dishes is sure to transport your taste buds across Europe. Discover hearty stews, savory soups, and satisfying main courses that will warm your kitchen with their comforting aromas and flavors. Whether you’re a seasoned cook or just looking to spice up your meals, these recipes are sure to become new favorites.
