Meat Dish

Guatemala

Estofado con papas is a hearty beef and potato stew that is commonly prepared in Guatemalan households. This dish is often associated with the cuisine of Solol&aacute;, and it may be prepared with or without meat. Apart from the potatoes and the meat, typical ingredients used for the preparation of this dish include onions, tomatoes or tomato sauce, carrots, peas, corn, peppers, garlic, mushrooms, oregano, parsley or cilantro, rosemary, salt, and pepper. The stew is occasionally enhanced with wine or beer, and its consistency should not be too runny but slightly thickened. Some versions call for braising the ingredients before cooking them in water or stock. It is recommended to accompany this traditional potato stew with white rice and tortillas.

Estofado de carne con patatas

Spain

Estofado de carne de lidia is a traditional dish hailing from M&aacute;laga. It&rsquo;s made with a combination of stewing beef, bacon or jam&oacute;n serrano, red wine, bouquet garni, peppercorns, celery, carrots, onions, garlic, olive oil, and flour. The dish is also called bullring stew because carne de lidia means meat from the bullfight, referring to the days when young bulls were brought to market through the streets and provided the houseviwes with cheap meat the morning after the bullfight. The meat is a bit on the tough side but makes for a good stew. It&rsquo;s cubed, rolled in flour, and browned in olive oil. The other ingredients are added to the pot, and the stew is simmered gently until the meat becomes tender. This dish is usually served with rice or mashed potatoes on the side.

Estofado de carne de lidia

Brazilian estrogonofe is a rich, creamy one-pot dish made with beef cooked in a flavorful sauce of heavy cream, ketchup, mustard, and tomato paste. This Brazilian adaptation of Russian beef Stroganoff is known for its tangy, sweet, and savory flavor profile that sets it apart from the original. The protein is first seared with saut&eacute;ed onions, garlic, and mushrooms before being simmered in the creamy sauce until tender. Unlike the Russian version, it is traditionally served with white rice and topped with crispy batata palha (shoestring potato sticks) for added crunch. The sauce, thickened with creme de leite (Brazilian heavy cream), is rich, velvety, and perfectly coats the meat. Variations include beef (estrogonofe de carne), chicken (estrogonofe de frango), and shrimp (estrogonofe de camar&atilde;o), each offering its own delicious twist. The addition of ingredients like Worcestershire sauce, paprika, and black pepper gives it more depth and complexity. Batata palha is one of the dish&rsquo;s most beloved elements, creating a satisfying textural contrast against the creamy stew. This dish is a common feature at family meals, birthday parties, and casual gatherings, as it is easy to prepare and pleases a wide range of palates.

Estrogonofe

Australia

Estufao is a versatile Chamorro dish that is quite similar to the Filipino adobo. It is prepared with meat such as beef, chicken, or pork, cut into small chunks and combined with water, vinegar, and spices such as bay leaves, salt, and garlic. The stew is often additionally thickened with cornstarch, and meat and gravy can be served separately or together. It is recommended to pair the dish with steamed white rice on the side.

Estufao

Etli pilav is a traditional rice dish. For this pilaf variety, the rice is cooked with onions and chunks of meat such as beef or lamb. Other ingredients include butter, olive oil, salt, and pepper. Once cooked, the pot is turned upside down and the dish is served on a large plate or a tray so that the onions and the meat will be on top, with the rice underneath. Etli pilav is typically served hot, then seasoned with salt and pepper. It's recommended to accompany the pilaf with saut&eacute;ed eggplants or refreshing yogurt-based salads.

Etli pilav

Faggots are old-fashioned, traditional offal-based meatballs characterized by their large size. They are especially popular in Wales and the Midlands region of England, made from pork offal and cheap cuts of meat that are mixed with spices and fresh herbs, making it an inexpensive, yet extremely nutritious dish. What makes faggots unique is the addition of caul fat (stomach membrane) on the external layer, helping to hold the meat in place. Traditionally, the dish is served with mushy peas, mashed potatoes, and onion gravy. The dish gained popularity during World War II, when meat was scarce, and people found a way to use all of the leftover meat in the preparation of this hearty delicacy. Today, there are numerous varieties of the recipe and faggots are enjoyed throughout the United Kingdom.

Faggots

Italy

Fagiano alla ghiotta is a traditional dish originating from Umbria. The dish is usually made with a combination of pheasant meat, salt, pepper, olive oil, shallots, celery, sage, olives, capers, and white wine. The pheasant is seasoned with salt and pepper and browned in olive oil. The shallots, celery, sage, and capers are cooked until tender and slightly brown. White wine is added to the pan and the sauce is reduced before the pheasant is returned to the pan with some water. The dish is covered and simmered over low heat until the pheasant is fully cooked and tender. The olives are stirred in as a final touch, and the dish is then served while still hot.

Fagiano alla ghiotta

Fagiano alla milanese is a traditional dish originating from Milan. This elaborate dish influenced by French cuisine is usually made with a combination of pheasant, pancetta, ground pork, stock, white wine, heavy cream, cloves, shallots, cinnamon, nutmeg, salt, and pepper. The pheasant is seasoned inside and out with salt and pepper, then browned on all sides in butter in a heavy casserole dish. The pheasant's liver, ground pork, shallots studded with cloves, spices, and seasonings are added to the casserole. The stock and wine is poured into the casserole and the dish is covered and cooked over low heat until the pheasant becomes tender. The leftover sauce is pur&eacute;ed, boiled, reduced, and mixed with cream, then spooned over the cut pheasant.

Fagiano alla milanese

Fah-fah is a traditional soup originating from Djibouti. It's usually made with a combination of goat meat, cabbage or kale, leeks, garlic, onions, potatoes, hot peppers, coriander, salt, and pepper. The meat and vegetables are placed into a pot, covered with water, and gently simmered. After some time, the garlic and coriander are added to the pot and the soup is simmered until the meat is tender. Once done, fah-fah is typically served in individual bowls with canjeero (injera) flatbread on the side. The soup is usually made in the southern parts of the country and it's often served for dinner.

Fah-fah

United States

Fajitas is a popular Tex-Mex dish made from marinated, grilled skirt steak that is served in a wheat flour tortilla. The earliest printed mention of the word fajita referring to food appeared in 1971, and ten years later it had become one of the most popular dishes of Tex-Mex cuisine. The word fajita is derived from the Spanish faja, meaning girdle or strip, referring to a cheap cut of beef covering the diaphragm that was considered somewhat undesirable by many locals. In the 1930s, Mexican ranch workers used to tenderize the skirt steak by pounding and marinating it in lime juice before cooking it over an open fire and serving the meat in a wheat tortilla along with numerous condiments. Today, fajitas can be filled with grilled chicken, shrimp, and even vegetables, because the more popular the dish became, the less likely it was to be made with skirt steak. Typical condiments include ingredients such as lettuce, sour cream, cheese, tomatoes, or guacamole.

Fajitas

Falda mimlija is a traditional dish consisting of stuffed flank steak. The flank is cut open and usually stuffed with a combination of ground pork, chopped bacon, breadcrumbs, onions, eggs, grated cheese, salt, and pepper. Once stuffed, the flank is tied with twine, then slowly simmered with chopped vegetables such as potatoes, carrots, celery, turnip, and onions. After a few hours, the flank is served topped with the vegetable sauce and accompanied by mashed or roasted potatoes on the side.

Falda mimlija

Falsomagro (lit. fake lean) is one of the most popular Sicilian meat dishes dating back to the 13th century. The name says it all: although from the outside it might look like roast beef, the interior hides delicious layers of prosciutto, cheese, and sausage stuffing studded with peas, all rolled around hard-boiled eggs. Slices of falsomagro look rather dramatic served on a platter, so it is not a surprise that this decadent dish is reserved for the most important festive occasions, such as Christmas or New Year's Eve. During the baking process, falsomagro releases lots of delicious juices that are used to prepare a rich, meat-flavored sauce. The sauce is often served twice - to flavor the pasta as a first course, then again with the falsomagro, served as the main course. Falsomagro is best served warm, but leftovers are equally delicious when served at room temperature, enjoyed on their own or covered with the reheated sauce.

Falsomagro

Faraona al Barolo is a traditional game dish originating from Piedmont. The dish is usually made with a combination of guinea fowl, porcini mushrooms, pork fat, butter, shallots, flour, Barolo wine, luganega sausage, nutmeg, salt, and pepper. The onions are cooked in pork fat and butter until soft. The guinea fowl is jointed and added to the pan. It's browned on all sides, sprinkled with flour, and covered with wine. The meat is seasoned with salt and pepper and flavored with nutmeg, and it's then simmered until tender. The sauce is reduced, mixed with the porcini and sausage, and it's then cooked until thick. The guinea fowl is typically served on a bed of mashed potatoes, drizzled with the sauce and garnished with parsley.

Faraona al Barolo

Faraona al Mascarpone is a traditional dish originating from southern Lombardy, the birthplace of Mascarpone cheese. The dish is usually made with a combination of guinea fowl, Mascarpone, celery, carrots, shallots, white wine, milk, butter, olive oil, salt, and pepper. The guinea fowl is seasoned with salt and pepper and the Mascarpone is placed inside the bird. The oil, butter, carrots, shallots, and celery are placed into a pot, and the guinea fowl is placed on the vegetables. White wine, salt, and pepper are added to the pot, and it is then covered and simmered slowly over low heat until the guinea fowl is fully cooked. If the dish looks dry, a couple of spoons of hot milk are added to the mix. Once prepared, the bird is removed from the pot and served warm, while the cooking liquid is usually pur&eacute;ed and served separately.

Faraona al Mascarpone

The national dish of Norway, f&aring;rik&aring;l, is hearty mutton and cabbage stew, typically served with boiled potatoes. The list of ingredients is scarce: only mutton, cabbage, salt, pepper, and water, although some recipes call for the broth to be thickened with flour. Traditionally, this stew was a seasonal, autumn dish, but today it is eaten throughout the year.

Fårikål

Norway

Farse refers to a Norwegian dish that consists of chopped or ground meat mixed with potato flour, milk powder and spices. A staple in the J&aelig;ren region (southern part of Rogaland county), this mixture is then fried and typically served in bread like a hamburger. It's considered one of the most popular lunch dishes in J&aelig;ren and has a significant following, including the Norwegian footballer Erling Braut Haaland, who has expressed his fondness for the dish. Moreover, Farse is so ingrained in the local food culture that it is referred to as the "national dish" of J&aelig;ren, and the locals are quite proud of it.

Farse

A typical specialty of Austrian cuisine, faschierte laibchen (lit. ground meat patty), is made with a combination of ground meat (typically a mixture of ground beef and ground pork), milk-soaked bread, eggs, fried onions, fried garlic, spices, and seasonings. The ground meat mixture is often flavored with parsley, salt, pepper, and a handful of spices such as marjoram, thyme, caraway, and nutmeg. Some versions call for spicing up the patties by adding other ingredients such as mustard, lemon or orange zest, or paprika to the combination. Once shaped, the patties are usually coated with breadcrumbs before they&rsquo;re fried until nicely colored on both sides. In Austria, these fried meat patties are also known as fleischlaberl or fleischlaibchen, and they&rsquo;re popular with children and adults alike. The traditional way to enjoy this meat specialty is by accompanying the fried patties with Erd&auml;pfelp&uuml;ree (mashed potatoes) or Kartoffelsalat (potato salad) and green salad or vegetables.

Faschierte Laibchen

Fasole cu c&acirc;rnați is a popular Romanian stew consisting of either pork and beans or sausage and beans. There is also a variation on the dish that replaces the sausages with smoked meat. It is a typical army dish that is traditionally prepared by army cooks and served free of charge during the National Day celebration on December 1 in Bucharest and Alba Iulia. A hearty, satisfying, and easy meal, it also makes for great leftovers, and it tastes even better when reheated the next day.

Fasole cu cârnați

Fat&aacute;nyer&oacute;s is a traditional dish, consisting of mixed meat that has been grilled or roasted on a spit. The meat that is most commonly used is pork, beef, and veal, but in some recipes, game meat is also used. Fat&aacute;nyer&oacute;s is essentially a Hungarian barbecue, served on a wooden platter, with a slice of bacon, french fries, and fresh green vegetables. The dish has Transylvanian roots and became very popular at the beginning of the 20th century. The name of the dish means wooden plate in Hungarian, and comes from woodcutters who spent weeks in the woods. They hunted game, roasted it on a spit, and used a piece of cut wood as a plate.

Fatányerós

Fatback is firm and dense fat taken off the back of a pig, and can be bought with or without the skin. It can be used to make salt pork or lard, and it is sometimes used for techniques such as larding and barding. Fatback is also the name of a traditional dish that is served for New Year's Eve in the American South, when it is fried until golden-brown and crunchy, accompanied by black eyed peas and greens. The dish is supposed to bring luck and wealth in the year that follows. Originally, fatback became popular in the South during the Great Depression because it was the only cut of meat that hungry families could afford.