Beef Chuck

Pass extra salsa at the table.

Active time: 45 min Start to finish: 45 min

In Austria, warming bowls of goulash soup are served in all kinds of establishments — from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire. Our satisfying rendition has chunks of beef and potato plus red peppers, bacon, onions, and garlic, all fragrant with paprika.

Koosa Claritas — pale green, slightly rounded zucchini — are traditionally used in this dish, but we find that yellow zucchini make for a more attractive presentation because they don't discolor when cooked in tomato sauce.

Manti The lamb will be easier to cut if it has been well chilled. Adding the salt to the filling just before forming the manti prevents the meat from curing.

Hoisin adds complexity to the flavor of the sauce. You can save some time — and some tears — by chopping the onions in the processor in two batches.

Can be prepared in 45 minutes or less.

Naomi Wagman Kirstein of Danvers, Massachusetts, writes: "I would love to have the recipe for the West Indian beef stew served at The Golden Lemon Inn & Villas on St. Kitts, in the West Indies." The green olives in this recipe cut the richness of the stew by adding a slightly pungent flavor.<

This tiny meatloaf should not be overbaked! Once removed from the oven, it will keep cooking for a few minutes. The chili sauce is the American kind, not the Asian.

John C. Ryan, Murphysboro, Ill.
"My wife used to make a better chili than I do, which is how this recipe got its name."

Pass grated cheddar cheese and extra salsa at the table.

Khoresht Gheimeh This Persian stew recipe is adapted from the one that chef Homa Khakpour serves at Shiraz Kabab Cafe and Food Market. It's a terrific main course, which she pairs with chelo (steamed rice with melted butter). Active time: 30 min Start to finish: 2 hr

This recipe was inspired by Aunt Gladys's beef, from Laurie Colwin (Gourmet, January 1992), and Nathalie Waag's leg of lamb with tomatoes and garlic (Gourmet, September 1986). The best chuck roasts for this recipe come from the supermarket—fancy butcher shops' meat is too lean and often becomes dry when cooked.