For Christmas Eve, Mairinger likes to roast a duck or goose with braised red cabbage and the bread dumplings that function like an extra stuffing to soak up all that rich, redolent gravy.

This braised beef entree, made with either sirloin or round steak, is a modestly rich main dish with a burgundy wine sauce. It may be eaten as soon as the sauce is thickened or can simmer if the ...