Kind of traditional European then, if you are up for baking various pies: steak or chicken(w/ mushrooms is always safe) would be good with either puff or shortcrust pastry, or for really advanced a Beef Wellington. If you aren't baking or oven cooking you are also missing out, it can take longer, but you get a wider range of options. A dutch oven is a great investment, anything that calls for reduction is always 100% better slowly done in a cast iron in the oven. If you do anything with a tomato base it's a must IMO. I do a great one pot meatballs recipe, basically all the ingredients for a good tomato sauce: Onions, Garlic, Cherry Tomatoes layered almost whole in the bottom of the pot with a good chunk of olive oil and big massive meatballs on top. Crack it in the oven and stir very occasionally maybe adding some passata or chopped tomatoes half way and after an hour or two you will have quite possibly the best sauce and meatballs you've ever seen that has practically made itself.
I would go for Asian and South American for a bit of a change and relatively easy to cook for American start at Tex Mex and work south. Asian kicking off various stir fry options are good, and I like a nice Thai Curry which is a doddle to make with any meat. Learning how to do a good curry from scratch is well worth it IMO, lots of variation and once you have the basic skills down it's dead easy as long as you can get good curry paste and canned coconut milk/cream. And as long as you aren't allergic learning to love the nuts will mean you are making stupendous, quick and still authentic Asian dishes in no time.
One recipe I always pitch to everyone is home made spicy baked beans and sweat potatoes with home made bread. It's a full day of slow oven cooking, but the results are stunning, and it's great either veggy or with meat(bacon in the beans). It's also a good one if you are going on a baking kick as with the oven on you can throw in a few things while your beans are cooking and the sauce reducing down.
P.S. I hear tales of people using chicken in a Stroganov, but to me it always should be beef or maybe venison at a push. I don't know how traditional a recipe you are using as some of the 60s and 70s derived ones that many use(and where I've seen chicken come from) can be odd. But making it as close to the traditional as possible makes it a 100% better, if it's not decent beef with real sour cream in the sauce and a bit of heat/spice to it you are making it wrong. For years I made crap Stroganov that was rich, but massively bland compared to what it should be as I didn't use sour cream or spices, so it's well worth some research.
If you are after good ideas for the home cook the BBC is the best site going IMO, there are good sites all over, but it's the best collection of high quality free recipes and a source of plenty inspiration. Also for the home cook if you are after good books try Jaimie Oliver, he does a lot of variations on traditional food stuffs and meats and mixes and matches from all over the world.