Taste USA: Beef

Monday, July 4, 2016

beef olives

How to make beef olives recipe - Calories per serving 340

Serves 4

Preparation time 15 minutes, Cooking time 2¼ hours

Ingredients:
1 tablespoon olive oil
2 onions, chopped
4 mushrooms, chopped
2 streaky bacon rashers, chopped
1 garlic clove, chopped
1 teaspoon thyme leaves, chopped
4 topside steaks, about 150 g (5 oz) each
1 tablespoon gluten-free Dijon mustard
2 carrots, peeled and diced
2 celery sticks, diced
400 ml (14 fl oz) gluten-free beef stock
200 ml (7 fl oz) red wine
steamed cabbage and carrots, to serve

Method:
Heat half the oil in a frying pan, add half the onion, the mushrooms, bacon and garlic and fry for 3–4 minutes until softened. Stir in the thyme leaves.

Spread each steak with a quarter of the mustard, then divide the stuffing mixture between them, roll up and secure with kitchen string.

Heat the remaining oil in a flameproof casserole and brown the beef rolls on all sides, then remove from the pan and set aside. Add the remaining onion, the carrots and celery to the pan and cook for 3–4 minutes, then return the beef to the pan with the stock and wine. Bring to a simmer, cover and cook over a low heat for 2 hours.

Serve with steamed cabbage and carrots.

For serious beef sandwiches, cut 2 red onions into wedges, then toss with 1 tablespoon olive oil and 1 teaspoon cumin seeds. Place in a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until starting to char at the edges. Cook 4 x 150 g (5 oz) sirloin steaks in a hot griddle pan until cooked to your liking. Spread 4 thick slices of gluten-free bread with 1 teaspoon gluten-free horseradish sauce each. Top each one with a small handful of rocket leaves. Place the steaks on top, then divide the roasted red onion wedges between them and top with another 4 slices of bread. Serve with homemade chips, if liked. Calories per serving 465 (not including chips)

beef olives

Wednesday, June 22, 2016

veal schnitzels with coleslaw

How To Make veal schnitzels with coleslaw recipe - Each serving provides 456 calories, 38 g protein, 8 g fat (2 g saturated fat), 57 g carbohydrate (14 g sugars), 8 g fiber, 375 mg sodium

SERVES: 4

PREPARATION: 20 MINUTES, PLUS 10 MINUTES CHILLING, COOKING: 20 MINUTES

Ingredients:
4 veal scallops, about 1/4 pound (100 g) each
1 cup (150 g) all-purpose flour
1 egg, lightly beaten
1/3 cup (80 ml) low-fat milk
1 cup (85 g) dry whole-grain breadcrumbs
3 teaspoons (15 ml) herb and garlic seasoning
olive oil cooking spray
1 lemon, quartered, to serve

Coleslaw:
1 1/3 cups (350 g) red cabbage, finely shredded
1 carrot, grated
2 celery stalks, sliced diagonally
1 apple, cored and thinly sliced
1/2 cup (125 ml) low-fat plain yogurt
3 tablespoons (45 ml) low-fat mayonnaise
juice of 1 lemon

Method:
1 Put each piece of veal between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/4 inch (0.5 cm) thick.

2 Preheat the oven to 400°F (200°C). Put flour on a large plate. Mix egg and milk in a bowl. Combine breadcrumbs and herb and garlic seasoning on a large plate.

3 Coat each veal scallop in flour, shaking off any excess. Dip veal in the milk mixture, press into breadcrumbs, shaking off any excess. Put breaded veal on a tray and refrigerate for 10 minutes.

4 Line a large baking pan with foil. Put a wire rack on the pan and spray the rack with cooking spray. Put veal on the rack and generously spray with cooking spray. Bake for 8–10 minutes. Turn the veal and spray the other side; cook for another 8–10 minutes, or until breading is golden and crisp.

5 Meanwhile, to make the coleslaw, combine the cabbage, carrot, celery and apple in a large bowl. Combine the yogurt, mayonnaise and lemon juice in a small bowl, add to the cabbage and toss thoroughly. Serve the veal schnitzels with the coleslaw and lemon wedges.

veal schnitzels with coleslaw

veal goulash

How To Make veal goulash recipe - Each serving provides 560 calories, 66 g protein, 21 g fat (4 g saturated fat), 28 g carbohydrate (15 g sugars), 8 g fiber, 396 mg sodium

SERVES: 4

PREPARATION: 20 MINUTES, COOKING: 13/4 HOURS

Ingredients:
2 pounds (1 kg) boneless veal shoulder
3 1/2 tablespoons (52 ml) olive oil
2 large onions, halved and thinly sliced
2 cloves garlic, chopped
2 large red peppers, cut into chunks
2 tablespoons (30 ml) sweet paprika
2 teaspoons (10 ml) hot paprika (optional)
1 tablespoon (15 ml) caraway seeds
2 tablespoons (30 ml) all-purpose flour
2 3/4 cups (650 ml) no-salt tomato purée
1 cup (250 ml) homemade or low-sodium beef stock
1 teaspoon (5 ml) dried marjoram or oregano, plus a few fresh leaves, to garnish
(optional)

Method:
1 Trim the veal of any fat or sinew, and cut it into 11/2 inch (3 cm) cubes. Heat a large frying pan over medium heat, add 2 tablespoons (30 ml) of the oil, add the veal in batches and cook until browned. Set aside.

2 Heat the remaining oil in a large deep saucepan over medium–low heat. Add the onions, garlic and peppers and cook, stirring occasionally, for 2 minutes, or until the onions are soft. Add the paprika and caraway seeds. Stir for 30 seconds, add the flour and stir for 1 minute.

3 Stir in the tomato purée, stock and marjoram and bring to a boil, then reduce the heat to low. Add the veal and simmer, uncovered, for 11/2 hours, or until the veal is tender, stirring occasionally and adding a little more stock or water if needed to keep the veal covered. Serve with noodles or boiled new potatoes.

veal goulash

roasted eggplant, sweet potatoes and quinoa with beef

How To Make roasted eggplant, sweet potatoes and quinoa with beef recipe - Each serving provides 539 calories, 27 g protein, 24 g fat (7 g saturated fat), 56 g carbohydrate (10 g sugars), 13 g fiber, 56 mg sodium

SERVES: 4

PREPARATION: 15 MINUTES, PLUS STANDING, COOKING: 20 MINUTES

Ingredients:
1/2 cup (100 g) red quinoa, rinsed
1/2 cup (100 g) white quinoa, rinsed
2 small eggplants, chopped
1 small orange sweet potato, chopped
2 tablespoons (30 ml) olive oil
2 teaspoons (10 ml) ground cardamom
2 teaspoons (10 ml) ground cumin
2/3 pound (300 g) thick-cut sirloin or rump steak
1/2 cup (60 g) dried cranberries, roughly chopped
1/4 cup (50 g) pine nuts, toasted
1/2 cup (15 g) fresh cilantro leaves

Method:
1 Preheat the oven to 400°F (200°C). Line a baking pan with parchment paper.

2 Put both quinoas in a heavy-bottom saucepan with 2 cups (500 ml) water. Bring to a boil, cover, reduce the heat to low and cook for 12–15 minutes, or until the water has evaporated. Turn off the heat and let stand, covered, for 10 minutes.

3 Spread the eggplant and sweet potatoes on the tray. Drizzle with 11/2 tablespoons (22 ml) of oil and sprinkle with the cardamom and cumin. Roast for 10–15 minutes, or until golden and cooked through.

4 Heat a grill pan over high heat. Brush the steak with the remaining oil and cook until nsmall beads of moisture appear on top. Turn and cook for another 2–3 minutes, or until cooked to your liking. Remove steak from heat, cover loosely with foil and keep warm. Let rest for 5 minutes.

5 Put the quinoa in a bowl and fluff with a fork. Add the eggplant, sweet potatoes, cranberries, pine nuts and cilantro and toss to combine. Slice the steak very thinly. Divide the quinoa and vegetable mixture among four serving plates, top with the steak and serve.

roasted eggplant, sweet potatoes and quinoa with beef

hoisin beef stir-fry

How To Make hoisin beef stir-fry recipe - Each serving provides 521 calories, 34 g protein, 18 g fat (4 g saturated fat), 56 g carbohydrate (10 g sugars), 7 g fiber, 421 mg sodium

SERVES: 2

PREPARATION: 15 MINUTES, COOKING: 10 MINUTES

Ingredients:
3/4 cup (170 g) dried egg noodles
1 tablespoon (15 ml) sunflower oil
2 large cloves garlic, finely shredded
1 teaspoon (5 ml) grated fresh ginger
1 large red pepper, seeded and thinly sliced
1/2 cup (125 g) small button mushrooms, halved
1 sirloin steak, about 1/2 pound (200 g), trimmed of fat and cut into thin strips
1/2 cup (85 g) snow peas, halved lengthwise
4 scallions, sliced
1 tablespoon (15 ml) hoisin sauce
2 teaspoons (10 ml) light soy sauce
1/2 teaspoon (2 ml) sesame oil (optional)
shredded scallions, to garnish

Method:
1 Prepare the noodles according to the package instructions.

2 Meanwhile, heat the oil in a wok or large frying pan over medium heat, add the garlic and ginger and cook briefly to release their flavor. Add the pepper and mushrooms and stir-fry over high heat for 2–3 minutes, or until the vegetables are starting to soften.

3 Add the strips of steak, snow peas and the scallions and stir-fry for another 1–2 minutes, or until the meat just turns from pink to brown.

4 Add the hoisin sauce, soy sauce and 2 tablespoons (30 ml) water to the wok and stir well until bubbling; drizzle with sesame oil, if using. Drain the noodles. Serve the stir-fry on the noodles and garnish with the scallions.

hoisin beef stir-fry

sirloin steaks with port sauce

How To Make sirloin steaks with port sauce recipe - Thin sirloin steaks sometimes sold as minute steaks can be quickly fried, and the juices left in the pan become an instant sauce with the help of a little port wine. Serve with a colorful stir-fry of new potatoes, mushrooms, peppers and sugar snap peas.

SERVES: 4

PREPARATION: 15 MINUTES, COOKING: 20 MINUTES

Ingredients:
1 pound (500 g) small new potatoes, scrubbed, any larger ones halved
2 tablespoons (30 ml) olive oil
1 cup (250 g) large mushrooms, quartered
1 cup (250 g) sugar snap peas
1 large red pepper, seeded and cut into thin strips
2/3 cup (170 ml) homemade or low-sodium beef or vegetable stock
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) Dijon mustard
1/2 teaspoon (2 ml) dark brown sugar
4 thin sirloin steaks, about 5 ounces (150 g) each, trimmed of fat
freshly ground black pepper
1 shallot, finely chopped
2 cloves garlic, crushed
1/3 cup (80 ml) port
pinch of salt

Method:
1 Bring a saucepan of water to a boil. Add the potatoes and return to a boil, reduce the heat and simmer for 10–12 minutes.

2 Meanwhile, heat 1 tablespoon (15 ml) of the oil in a wok or large nonstick frying pan over medium heat. Add mushrooms, sugar snap peas and peppers and stir-fry for 1 minute. Mix 1/2 cup (125 ml) of the stock with the Worcestershire sauce, mustard and sugar, and stir into the vegetables. Reduce the heat and simmer gently for 3 minutes, stirring frequently, until the vegetables are just tender.

3 Season the steaks on both sides with pepper. Heat a grill pan over medium heat. Meanwhile, drain the potatoes and add to the vegetables. Stir gently, cover and leave on very low heat until ready to serve.

4 Brush the remaining oil onto the hot grill pan and increase the heat to high. Add the steaks and cook to your liking. For steaks 1/2 inch (1 cm) thick, allow 1 minute on each side for rare (it will feel springy when pressed); 11/2–2 minutes on each side for medium (it will feel slightly resistant when pressed); and 21/2–3 minutes on each side for well done (the meat will feel firm when pressed). Remove the steaks to warmed serving plates.

5 Add the shallot and garlic to the cooking juices in the pan and cook, stirring, over low heat for 1 minute. Add the port and heat so the sauce is bubbling. Cook for 1 minute, stirring. Pour in the remaining stock and let bubble for a minute. Season with salt and pepper. Spoon sauce over the steaks and serve with the vegetables.

Each serving provides
464 calories, 39 g protein, 19 g fat (5 g saturated fat), 27 g carbohydrate (9 g sugars), 6 g fiber, 427 mg sodium

sirloin steaks with port sauce

roasted beef tenderloin in red wine sauce

How To Make roasted beef tenderloin in red wine sauce recipe - Cancel those dinner reservations! It’s easy to whip up this impressive dinner party meal, and you don’t have to be a chef to do it. The tenderloin almost cooks itself, and the vegetables that roast alongside it complement the beef perfectly.

SERVES: 10

PREPARATION: 20 MINUTES, PLUS 10 MINUTES STANDING, COOKING: 1 HOUR

Ingredients:
1 beef tenderloin roast, about 33/4 pounds (1.8 kg), fat trimmed
1 teaspoon (5 ml) salt
1 1/2 teaspoons (7 ml) coarsely ground black pepper
2 cups (500 ml) dry red wine
1/3 cup (80 ml) olive oil
3 cloves garlic, crushed
4 cups (1 kg) onions, chopped
6 sprigs fresh thyme
10 ounces (300 g) mushrooms, wiped clean, stalks trimmed
1 tablespoon (15 ml) sugar
2/3 pound (350 g) baby carrots
1 cup (250 g) red or yellow cherry tomatoes
1 pound (500 g) wide egg noodles

Method:
1 Preheat the oven to 450°F (230°C). Rub beef with the salt and pepper. Tuck the ends under and tie with kitchen string. Combine the wine with 11/2 cups (375 ml) water.

2 Heat 2 tablespoons (30 ml) of oil in a large heavy-bottom frying pan over medium–high heat. Add the beef, garlic and 1 cup (250 g) of the onions and sear the meat for 10 minutes, or until browned on all sides. Discard garlic and onions; transfer the meat to a roasting pan. Pour in half the wine mixture and add half the thyme sprigs. Place the pan in the oven.

3 Set aside 5 mushrooms and slice the remainder. Heat 1 tablespoon (15 ml) of oil in a frying pan over medium heat and sauté the sliced mushrooms, remaining onions and the sugar for 7 minutes, or until brown. Cook the carrots in a saucepan of boiling water for 5–7 minutes, or until just tender, then drain.

4 After the meat has roasted for 20 minutes, add the carrots and sautéed vegetables to the roasting pan. Pour in the remaining wine mixture. Continue to roast until cooked to your liking (about 25 minutes longer for medium). Transfer the meat to a cutting board, cover loosely with foil and let stand for 10 minutes. Add the tomatoes to the pan, cover and set aside.

5 Meanwhile, cook the noodles following the package instructions; drain. Heat the remaining oil in a frying pan over medium heat, add the reserved whole mushrooms and sauté until golden.

6 Arrange the noodles, tomatoes and vegetables on a platter. Slice the beef and add to the platter. Add the whole mushrooms and garnish with the remaining thyme sprigs. Pour the pan juices on top.

Each serving provides
552 calories, 42 g protein, 18 g fat (5 g saturated fat), 46 g carbohydrate (9 g sugars), 5 g fiber, 369 mg sodium

roasted beef tenderloin in red wine sauce

sunday special roast beef

How To Make sunday special roast beef recipe - Succulent roast beef, crispy roast potatoes, root vegetables and feather-light, oldfashioned Yorkshire puddings make one of the best-loved Sunday dinners.

SERVES: 8

PREPARATION: 20 MINUTES, COOKING: 2 1/4 HOURS

Ingredients:
3 pounds (1.5 kg) boned, rolled and tied lean sirloin of beef, trimmed of fat
freshly ground black pepper
4 teaspoons (20 ml) English mustard
3 pounds (1.5 kg) potatoes, such as russet or Yukon gold, peeled and cut into chunks
1 1/3 pounds (650 g) baby parsnips, halved lengthwise
1 1/3 pounds (650 g) carrots, halved lengthwise
3 tablespoons (45 ml) sunflower oil
13/4 cups (450 ml) homemade or low-sodium beef stock
steamed broccoli florets, to serve

Yorkshire puddings:
1/2 cup (75 g) all-purpose flour
1 egg, lightly beaten
1/3 cup (100 ml) low-fat milk
1 tablespoon (15 ml) sunflower oil

Method:
1 Preheat the oven to 350°F (180°C). Put the beef, fat side up, on a rack in a large roasting pan. Season with pepper, and spread with 3 teaspoons (15 ml) of the mustard. For rare, roast the beef for 1 hour 20 minutes; for medium, 1 hour 40 minutes; for well done, 2 hours. Baste occasionally with the juices in the pan.

2 Meanwhile, prepare the Yorkshire pudding batter. Put the flour in a bowl, make a well in the center and add the egg. Add a little of the milk and beat together, gradually working in the flour. Slowly beat in the remaining milk and 1/3 cup (75 ml) water until all the flour is incorporated and the batter is smooth. Set aside.

3 Cook the potatoes in a large saucepan of boiling water for 5 minutes, and drain. Boil the parsnips and carrots for 3 minutes, and drain.

4 One hour before the end of roasting time for the beef, coat the vegetables in 3 tablespoons (45 ml) of oil and place in a nonstick roasting pan in the oven. Turn the vegetables after 30 minutes. When cooked, remove the roast from the oven, place on a plate and cover loosely with foil. Remove vegetables and cover to keep warm.

5 Increase the heat to 425°F (220°C). Grease eight cups of a nonstick muffin pan with oil. Place the pan in the top of the oven to heat for 3 minutes, then pour in the batter and bake for 15 minutes, or until golden.

6 Meanwhile, to make the gravy, slowly pour the fat out of the roasting pan, leaving the caramelized bits behind. Place the pan on the stovetop over medium heat, add the stock and bring to a boil, stirring to loosen the brown bits; simmer until slightly reduced. Season with pepper and stir in the remaining mustard and any beef juices that have collected on the plate; skim off any fat. Place the meat on a platter and surround with the vegetables and Yorkshire puddings. Pour the gravy into a gravy boat and serve.

Each serving provides
579 calories, 49 g protein, 22 g fat (6 g saturated fat), 45 g carbohydrate (10 g sugars), 8 g fiber, 414 mg sodium

sunday special roast beef

Tuesday, June 21, 2016

Stir-Fried Beef with Noodles

How To Make Stir-Fried Beef with Noodles Recipe - Tangy tamarind and fresh lemongrass infuse a Thai-inspired sauce for tender beef strips and rice noodles. With snow peas and baby corn adding color and crunch, as well as an all-important vegetable balance, this is a quick and tasty meal.

SERVES: 2

PREPARATION: 15 MINUTES, PLUS 10 MINUTES SOAKING, COOKING: 10 MINUTES

Ingredients:
1/2 teaspoon (2 ml) tamarind paste
2 tablespoons (30 ml) boiling water
2 teaspoons (10 ml) low-sodium soy sauce, plus extra to serve
1 teaspoon (5 ml) sesame oil
2 teaspoons (10 ml) rice wine (sake or mirin) or sherry
1/2 cup (90 g) thin dried rice noodles, such as vermicelli
1 tablespoon (15 ml) sunflower oil
1/2 pound (250 g) lean rump steak, trimmed and cut into strips
1 small onion, cut into wedges
2 teaspoons (10 ml) finely chopped lemongrass
1 red chile, seeded and finely chopped
2 large cloves garlic, crushed
1/2 cup (100 g) snow peas, halved diagonally
6 baby corn, sliced into rounds
1/2 cup (100 g) fresh shiitake or cremini mushrooms, sliced

Method:
1 In a small bowl, combine the tamarind paste and boiling water and let soak for 10 minutes, stirring frequently to break down the paste. Combine the resulting tamarind liquid with the soy sauce, sesame oil and rice wine.

2 While the tamarind is soaking, soak the rice noodles in boiling water for 4 minutes, or according to the package instructions. Drain, rinse under cold running water and set aside to drain thoroughly.

3 Heat the sunflower oil in a wok or very large frying pan over high heat, add the beef and stir-fry for about 3 minutes, or until cooked through. Use a slotted spoon to remove the beef from the wok and set it aside.

4 Add the onion, lemongrass, chile and garlic to the wok and stir-fry over a high heat for 1 minute. Add the snow peas, corn and mushrooms and continue stir-frying for another 2 minutes.

5 Return the beef to the wok. Add the tamarind mixture and the noodles and stir for 1 minute to heat through. Serve immediately.

Each serving provides
465 calories, 32 g protein, 17 g fat (3 g saturated fat), 48 g carbohydrate (7 g sugars), 5 g fiber, 447 mg sodium

Stir-Fried Beef with Noodles

Wednesday, June 8, 2016

Goulash Soup

How to Make Goulash Soup Recipe - preparation 10 minutes cooking time 1 hour calories 350 kcals

Serves 2

Ingredients:
spray oil
1 small onion, chopped
1 carrot, chopped
1 yellow (bell) pepper, seeded and chopped
1 garlic clove, crushed
200g/7oz lean stewing steak, all visible fat removed, diced
1 tbsp paprika
½ tsp caraway seeds
450ml/¾ pint/1¾ cups hot beef stock
2 tomatoes, chopped
200g/7oz potatoes, cubed
salt and ground black pepper

Method:
1 Spray a large pan lightly with oil and place over a low heat. Add the onion, carrot, yellow pepper and garlic and cook for 5 minutes, stirring occasionally, until tender.

2 Stir in the diced steak and cook for 2–3 minutes, stirring, until browned all over. Stir in the paprika and caraway seeds and cook for 1 minute, then pour in the hot stock and bring to the boil. Reduce the heat and simmer the soup gently for 20 minutes.

3 Add the tomatoes and potatoes, season with salt and pepper and simmer for 25 minutes or until the beef is falling apart and the potato is cooked.

4 Ladle the hot soup into warmed bowls and serve.

Goulash Soup

Low Fat Chilli Beef

How to Make Low Fat Chilli Beef Recipe - preparation 10 minutes cooking time 5–10 minutes calories 300 kcals

Serves 2

Ingredients:
250g/9oz lean sirloin steak, all visible fat removed
2 red (bell) peppers
spray oil
1 hot red chilli, shredded
2 garlic cloves, crushed
1 tsp grated fresh root ginger
a pinch of five-spice powder
175g/6oz broccoli florets
175g/6oz mangetouts, trimmed
2 tbsp dark soy sauce
1 tsp hoisin sauce
225g/8oz cooked Chinese egg noodles (cooked weight)
ground black pepper

Method:
1 Cut the steak into thin strips and season with a generous grinding of pepper. Cut the red peppers in half, remove the seeds and ribs and cut the flesh into thin slices.

2 Lightly spray a wok or deep frying pan with oil and set over a medium heat. Add the strips of steak and stir-fry briskly for 1 minute or until seared on the outside.

3 Add the chilli, garlic, ginger, five-spice powder and red peppers. Stir-fry for 2 minutes. Add the broccoli and mangetouts and stir-fry for 3 minutes.

4 Add the soy sauce and hoisin sauce and cook for 2 minutes, then fold in the cooked egg noodles.

5 Divide between two serving plates and serve immediately.

Low Fat Chilli Beef

Saturday, May 28, 2016

Restaurant Roast Rib of Beef

How to Make Restaurant Roast Rib of Beef Recipe - preparation 5 minutes cooking time 2 hours 30 minutes plus resting Serves 6

Ingredients:
2.5kg/5½lb rib of beef
1 tbsp plain (all-purpose) flour
1 tbsp mustard powder
150ml/¼ pint/scant ⅔ cup red wine
600m/1 pint/2½ cups beef stock
600m/1 pint/2½ cups boiling water (or vegetable water)
1 tbsp redcurrant jelly, apple jelly or cranberry sauce
salt and ground black pepper
roast potatoes and vegetables to serve
mustard or horseradish sauce to serve

Method:
1 Preheat the oven to 230°C/450°F/Gas 8.

2 Put the beef, fat-side up, in a roasting pan. Mix the flour, mustard, salt and pepper and rub over the beef.

3 Roast in the centre of the oven for 30 minutes. Reduce the temperature to 220°C/425°F/Gas 7 and cook for 1–2 hours (depending on how well cooked you like your beef), basting occasionally with the fat.

4 Put the beef on a carving dish, cover loosely with foil and leave to rest while you make the gravy.

5 Skim off most of the fat from the roasting pan and place on the hob. Add the wine and boil until very syrupy. Pour in the stock and boil until syrupy. Add the water and fruit jelly or sauce and boil until syrupy. Check the seasoning.

6 Carve the beef. Serve with gravy, roast potatoes and vegetables with mustard or horseradish sauce.

Restaurant Roast Rib of Beef

Friday, May 27, 2016

Beef and Mustard Hotpot

How to Make Beef and Mustard Hotpot Recipe - preparation 30 minutes cooking time 3 hours 15 minutes Serves 4

Ingredients:
2 tbsp olive oil
1.1kg/2½lb stewing steak, diced
2 onions, finely chopped
4 tbsp plain (all-purpose) flour
1 litre/1¾ pints/4 cups beef stock
4 tbsp wholegrain mustard
2 tbsp light brown sugar
3 bay leaves
500g/1lb 2oz baby carrots, quartered
350g/12oz swede (rutabaga), cut into cubes
2 leeks, sliced
675g/1½lb potatoes, thinly sliced
2 tbsp melted butter
salt and ground black pepper

Method:
1 Preheat the oven to 170°C/325°F/Gas 3.

2 Heat 1 tbsp oil in a large frying pan, add the beef in batches, and cook, stirring, until browned all over. Transfer to a large flameproof casserole.

3 Add the onions to the pan and cook for 5 minutes or until softened and just beginning to brown. Sprinkle with flour and gradually stir in the stock. Bring to the boil and add half the mustard, the sugar, bay leaves and salt and pepper.

4 Pour over the beef, cover and cook in the oven for 1¼ hours.

5 Stir the carrots, swede and leek into the casserole and return to the oven for 45 minutes or until tender.

6 Cook the potatoes in boiling water for 5 minutes. Drain and arrange the slices, overlapping, on top of the casserole. Brush with melted butter and the rest of the mustard and return to the oven for 45 minutes, until the potatoes are golden brown and crisp.

Beef and Mustard Hotpot

Saturday, February 6, 2016

Slow Cooker Beef Stroganoff 1

How to make Slow Cooker Beef Stroganoff 1 Recipe - This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn't have any one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot, cooked egg noodles or rice.

Serve: 4

Ingredients:
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

Optional:
Herbs and Mushroom

Method:
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.

Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Slow Cooker Beef Stroganoff 1

Slow Cooker Beef Stew 1

How to make Slow Cooker Beef Stew 1 Recipe - A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Serve: 6

Ingredients:
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Method:
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Slow Cooker Beef Stew 1

Tuesday, January 12, 2016

west indian beef and bean stew

How to make west indian beef and bean stew recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
3 tablespoons sunflower oil
800 g (1¾ lb) minced beef
6 whole cloves
1 onion, finely chopped
2 tablespoons medium curry powder
2 carrots, peeled and cut into 1 cm (½ inch) cubes
2 celery sticks, diced
1 tablespoon thyme leaves
2 garlic cloves, crushed
4 tablespoons tomato purée
600 ml (1 pint) hot beef stock
1 large potato, peeled and cut into 1 cm (½ inch) cubes
200 g (7 oz) can black beans, rinsed and drained
200 g (7 oz) can black-eyed beans, rinsed and drained
salt and pepper
lemon wedges, to serve

Method:
Heat the oil in a large heavy-based saucepan, add the beef and fry, stirring, over a mediumhigh heat for 5–6 minutes or until browned.

Add the cloves, onion and curry powder and cook for 2–3 minutes until the onions are beginning to soften, then stir in the carrots, celery, thyme, garlic and tomato purée.

Pour in the beef stock to just cover the meat and stir well, then add the potato and beans and bring to the boil. Reduce the heat slightly and simmer for 20 minutes, uncovered, or until the potatoes and beef are tender, then season to taste.

Ladle into bowls and serve with lemon wedges.

For curried beef & black bean pilau, heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add 500 g (1 lb) minced beef and 1 tablespoon medium curry paste and stir-fry over a high heat for 2–3 minutes until browned.

Add 100 ml (3½ fl oz) coconut milk, reduce the heat to medium and simmer gently for 6–8 minutes or until most of the liquid has been absorbed and the beef is cooked through.

Stir in 500 g (1 lb) ready-cooked long-grain or basmati rice and 200 g (7 oz) can black beans, rinsed and drained, and heat through for 2–3 minutes or until piping hot. Season, then serve immediately. Total cooking time 20 minutes.

west indian beef and bean stew

spicy beef and squash stew

How to make spicy beef and squash stew recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons vegetable oil
2 large beef steaks, cut into chunks
1 onion, finely chopped
1 small butternut squash, peeled and cut into chunks
1 red chilli, deseeded and chopped
1 teaspoon ground cumin
1 tablespoon tomato purée
400 g (13 oz) can cherry tomatoes
150 g (5 oz) canned sweetcorn kernels
handful of chopped fresh coriander, to garnish

Method:
Heat half the oil in a large, heavy-based saucepan. Add the steak and cook over a high heat for about 3 minutes until browned, then remove from the pan and set aside.

Add the remaining oil to the pan with the onion and squash and cook for 5 minutes until softened. Stir in the chilli and cumin and cook for 30 seconds, then add the tomato purée and tomatoes and simmer for 15 minutes.

Return the beef to the pan with the sweetcorn and heat through. Serve scattered with the coriander.

For beef, tomato & beans with nacho topping, heat 1 tablespoon oil in a large, flameproof frying pan. Add 1 finely chopped onion and cook for 2 minutes, then stir in 300 g (10 oz) minced beef.

Cook for 5 minutes until golden, then add 1 teaspoon each of ground coriander and cumin. Stir in a 200 g (7 oz) can chopped tomatoes and simmer for 10 minutes, topping up with a little water if necessary.

Add 200 g (7 oz) canned kidney beans, rinsed and drained, and heat through. Arrange 75 g (3 oz) tortilla chips on top of the stew and scatter with 50 g (2 oz) grated Cheddar cheese.

Cook under a preheated hot grill for 1–2 minutes until the cheese melts. Serve with soured cream, guacamole and salsa. Total cooking time 20 minutes.

spicy beef and squash stew

beef, pumpkin and prune stew

How to make beef, pumpkin and prune stew recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
1 garlic clove, chopped
1 large onion, chopped
500 g (1 lb) peeled, deseeded and cubed pumpkin
600 g (1 lb 5 oz) beef steak (such as sirloin, rump or frying), cubed
2 teaspoons ground coriander
2 teaspoons ground cumin
150 g (5 oz) ready-to-eat soft dried prunes
2 x 400 g (13 oz) cans chopped tomatoes
450 ml (¾ pint) hot beef stock
100 g (3½ oz) fresh coriander, chopped
To serve
couscous
natural yogurt

Method:
Heat the oil in a large saucepan or flameproof casserole, add the garlic, onion, pumpkin and beef and cook over a high heat for 5–10 minutes until the beef is browned and the pumpkin is golden. Add the spices and cook for a further 1 minute.

Add the prunes, tomatoes and stock and bring to the boil, then reduce the heat, cover and simmer for 15 minutes, stirring occasionally, until the stew is thickened and the meat and vegetables are cooked through.

Scatter over the chopped coriander and stir through. Serve with couscous, topped with spoonfuls of yogurt.

For speedy beef, tomato & prune pan-fry, heat 2 tablespoons olive oil in a large frying pan, add 600 g (1 lb 5 oz) thinly sliced beef frying steak and cook over a high heat for 2 minutes.

Add 2 teaspoons ground coriander, 2 teaspoons ground cumin and 8 chopped tomatoes and cook for a further 2–3 minutes until softened.

Serve hot, scattered with 12 roughly chopped ready-to-eat dried prunes and 2 tablespoons chopped fresh coriander. Total cooking time 10 minutes.

beef, pumpkin and prune stew

beef and potato balti with spinach

How to make beef and potato balti with spinach recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
3 tablespoons vegetable oil
450 g (14½ oz) stir-fry beef strips
1 red pepper, cored, deseeded and cut into large chunks
1 onion, thickly sliced
250 g (8 oz) sweet potato, peeled and diced
500 g (1 lb) balti cooking sauce
3 tomatoes, cut into wedges
200 g (7 oz) spinach, washed and roughly chopped

Method:
Heat 2 tablespoons of the oil in a pan set over a medium-high heat and cook the beef for 3–4 minutes, stirring occasionally, until browned and just cooked through. Remove from the pan with a slotted spoon and set aside. Return the pan to the heat.

Add the remaining oil to the pan and cook the pepper, onion and sweet potato for 5–6 minutes, stirring frequently, until lightly coloured and softened.

Stir the balti sauce into the pan with the tomato wedges, then reduce the heat, cover and simmer gently for about 15 minutes or until the vegetables are tender and the sauce has thickened slightly.

Return the beef to the pan, add the spinach and stir over the heat for 1–2 minutes until the beef is hot and the spinach has wilted. Serve immediately.

For curried beef stir-fry with spinach, heat 2 tablespoons oil in a frying pan and cook 450 g (14½ oz) stir-fry beef strips over a high heat for 2 minutes until browned all over. Add 1 thinly sliced onion and cook for 2 minutes.

Reduce the heat, stir in 2 tablespoons Madras or balti curry paste and cook for 1 minute. Pour in 400 ml (14 fl oz) reduced-fat coconut milk and 200 ml (7 fl oz) hot beef or vegetable stock.

Simmer gently for 2 minutes. Stir in 200 g (7 oz) roughly chopped spinach until just wilted. Serve with naan bread or rice. Total cooking time 10 minutes.

beef and potato balti with spinach

Sunday, November 29, 2015

griddled beef and truffle polenta

How to make griddled beef and truffle polenta recipe

Serves 4

Preparation time 15 minutes, Cooking time 15–20 minutes

Ingredients:
50 g (2 oz) dried porcini mushrooms, soaked in 250ml (8 fl oz) boiling water for 10–15 minutes
7 teaspoons olive oil
1 garlic clove, chopped
800 ml (1½ pints) hot beef or vegetable stock
6 tablespoons chopped chives
4 beef fillet steaks, about 175 g (6 oz) each
200 g (7 oz) quick-cook polenta
50 g (2 oz) Parmesan cheese, finely grated
2 teaspoons truffle oil
½ teaspoon truffle salt (optional)
handful of rocket leaves
salt and pepper

Method:
Drain the porcini, reserving the soaking liquid, then squeeze dry and roughly chop. Heat 3 teaspoons of the olive oil in a small frying pan over a medium heat, add the garlic and fry for 30 seconds.

Add the mushrooms and fry for 1–2 minutes, then stir in 3 tablespoons of the reserved soaking liquid, 3 tablespoons of the stock and 1 tablespoon of the chives. Bubble for 1 minute, then remove from the heat and keep warm.

Rub 1 teaspoon of the remaining olive oil over each of the steaks, season with pepper and place on a preheated hot griddle pan. Cook for 2–5 minutes on each side until cooked to the pinkness desired. Remove and leave to rest for 4–5 minutes.

Pour the remaining mushroom soaking liquid and stock into a large saucepan and bring to the boil. Pour in the polenta in a steady stream, whisking gently until the polenta thickens, then reduce the heat and cook for 2 minutes. Stir in the Parmesan, truffle oil and 4 tablespoons of the chives. Season to taste.

Spoon the polenta onto serving plates and spoon over the mushrooms and sauce. Slice the steaks in half diagonally and place on top with any cooking juices.

Sprinkle with pepper and a scant pinch of truffle salt, if using. Garnish with the remaining chives and serve immediately with griddled courgettes (see below).

For griddled courgettes, to serve as an accompaniment, thinly slice 2 courgettes lengthways. Heat a ridged griddle pan until very hot, add the courgettes and cook for 2–3 minutes on each side or until softened and charred.

griddled beef and truffle polenta