Categories
Beef Soup

Hearty Beef and Vegetable Soup

Hearty Beef and Vegetable Soup
Ingredients
  • 500 gm Chuck Steak
  • 2 heaped tspns Paprika
  • 2 tblspns Vegetable Oil
  • 8 sprigs fresh Thyme
  • 1 chopped Onion
  • 2 Bay Leaves
  • 2 Carrots, chopped coarsely
  • 2 tblspns Tomato Puree
  • 2 cloves Garlic, chopped
  • 300 gr chopped Potatoes
  • 1 tbsp Cumin Seed
  • 2 sticks sliced Celery
  • 1.5 L Beef Stock
  • 1 cup Sour Cream
Instructions
  1. Brown meat in batches - remove. Add onion and carrot, cook for 5 minutes. Add garlic and cumin seed and cook for 2 minutes return meat to pan, add paprika, toss for 3 minutes to coat beef. Add stock, bay leaves, thyme and tomato paste. Bring to boil, reduce heat and simmer for 1 hour - till meat is tender. Add more stock if required. Add potatoes and celery and cook for 15 minutes. Cook lightly, add sour cream, season to taste. Garnish and serve.

 

Categories
Beef Soup

Easy Beef Soup

Easy Beef Soup
Author:
Ingredients
  • 4 cups of beef stock
  • 1 onion
  • 2 carrots
  • 2 parsnips
  • 4 celery sticks
  • 5 cloves
  • Salt and pepper
Instructions
  1. Bring stock to the boil and then add everything else. Cover and simmer the soup for 20 minutes or the veges are tender.

 

Categories
Beef

Veal Rolls

Veal Rolls
Ingredients
  • 6 pieces of veal
  • 1 tablespoon plain flour, mixed with ½ teaspoon salt, pinch of pepper
  • 3 rashers of bacon, cut in half
  • 1 tablespoon chopped onion
  • 60g butter
  • 1 teaspoon chopped parsley
  • 1 cup stock
  • 1 teaspoon chopped chives
  • salt and pepper
  • ¼ cup cream
Instructions
  1. Pound veal well to flatten. On each side place half a rasher of bacon and sprinkle a little of the chopped onion, parsley, chives, salt and pepper. Roll up firmly and secure with toothpicks. Coat with the seasoned flour. Melt the butter in a double roaster. Arrange the veal rolls in it and bake in a moderate oven (180C) for 1 hour, turning them over at half time to brown all over. Remove rolls from pan and keep warm. Pour the stock into the pan and boil up, on top of the stove, over a very low heat, stirring constantly. Add cream, do not allow to boil again, strain gravy and serve with veal rolls 6 servings.

 

Categories
Beef

Veal Italian

Veal Italian
Ingredients
  • 500g veal steak
  • 2 tablespoons butter
  • 2 tablespoons extra butter
  • 2 onions
  • 2 shallots
  • 2 cloves garlic
  • 1½ tablespoon flour
  • 8 tablespoon mozzerella cheese
  • 2 chicken stock cubes
  • 1 teaspoon worcetershire sauce
  • ½ teaspoon paprika
  • 1 teaspoon sugar
  • ½ teaspoon basil
  • salt and pepper
  • 1 tablespoon chopped parsely
Instructions
  1. Pound veal steak out thinly. Toss in flour seasoned with salt and pepper. Heat butter in pan cook veal on both sides until golden brown . Remove from pan drain well. In the saucepan heat extra butter, add peeled and chopped onions, chopped shallots and crushed garlic, saute until onions are tender. Add flour stir until golden brown. Remove from heat. Add undrained roughly cut tomatoes, crumbled stock cubes, sauce, paprika, sugar, basil, and salt and pepper. Return to heat stir until mixture boils and thikens. Reduce heat, cover and simmer 10 minutes, Pour over sauce. Place sliced mozzarella cheese on top, bake, uncovered, in moderate oven for 30 minutes.

 

Categories
Beef

Veal Croquettes

Veal Croquettes
Ingredients
  • 60g butter
  • ½ teaspoon salt
  • ½ cup plain flour
  • pinch pepper
  • 1 cup milk
  • dry breadcrumbs
  • 1 cup chopped or minced cooked cold veal
  • 1 egg, beaten
  • oil for frying
Instructions
  1. Melt butter, add flour, cook for a few minutes. Add milk gradually, stirring continuously. Add veal, salt and pepper. Adjust seasoning if necessary. When cool, shape into rolls.
  2. Coat the rolls, first with breadcrumbs, then with the beaten egg and finally in breadcrumbs again. Fry in hot deep fat until golden brown.

 

Categories
Beef

Tripe and Onions

Tripe and Onions
Ingredients
  • 1kg thick honeycomb tripe
  • 1 tablespoon plain flour
  • 1 medium onion, quartered
  • 30gr butter
  • salt and pepper
  • 1 tablespoon chopped parsley
  • milk
Instructions
  1. Wash tripe well and soak in warm salted water for 1 hour. Drain. Cut into squares.
  2. Place in a saucepan and cover with cold water. Add onions, salt and pepper. Bring to
  3. the boil and then simmer very gently until tripe is tender, about 2 hours. Drain.
  4. Return tripe and onion to the saucepan.
  5. Just cover with milk and bring to the boil. Blend flour with a little milk, add to tripe and onions and simmer for 10 minutes. Adjust the seasoning and add butter and parsley.
  6. to 5 servings.

 

Categories
Beef Vegetables and Salads

Thai Beef Salad

Thai Beef Salad
Ingredients
  • 1½ tbs fresh lime juice
  • 1 tbs brown sugar
  • 1 tbs fish sauce
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 2 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 1 rump steak
  • 2 medium tomatoes, chopped
  • 1 continental cucumber, halved lengthways, thinly sliced diagonally
  • 1 red onion, halved, cut into thin slices
  • 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
  • 1 bunch fresh mint leaves, roughly chopped or torn
  • 1 bunch fresh coriander leaves
  • 1 bunch fresh Thai basil leaves, roughly chopped or torn
  • ⅓ cup toasted peanuts, coarsely chopped
  • 4 kaffir lime leaves, finely shredded
Instructions
  1. Mix together lime juice, sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Marinate the steak with half of the sauce in the fridge, turning occasionally, for 2 hours.
  2. Preheat a grill or pan on high. Cook steak on for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
  3. Place the tomato, cucumber, onion, chilli, herbs, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine.

 

Categories
Beef

Tasty Beef Stew

Tasty Beef Stew
Ingredients
  • 1 kg gravy beef
  • 4 potatoes peeled and cut into half
  • 1 litre of beef stock
  • 3 carrots peeled and cut into rings
  • 1 cup of peas
  • 1 diced onion
  • ¼ cauliflower cut into good size pieces
  • 1 dessert spoon of oil
  • salt and pepper
  • 1 cup of gravy mixed with water
Instructions
  1. Heat oil in pot add saute onion
  2. Cut beef into chunks removing any fat
  3. add beef cook until sealed
  4. add stock, potatoes,carrots,cauli,salt and pepper and top up with water until fully covered.
  5. bring to boil then simmer.
  6. ** note when potatoes are soft **
  7. add peas and gravy
  8. continue to simmer until gravy is thickened
  9. ** can serve with steam rice **
  10. **my favourite is to wipe up gravy with bread and butter**

 

Categories
Beef

Sweet Curried Beef

Sweet Curried Beef
Ingredients
  • 1 cooking apple
  • 2 onions
  • 500g mince
  • 1.5 tbls butter
  • 1 tbls flour
  • 1 tbls curry powder
  • 1 cup water
  • 2 chicken stock cubes
  • 1 tbls chutney
  • ¼ cup sultanas
Instructions
  1. Peel and chop onions and apple.
  2. Fry mince with onions in a saucepan until it is well browned.
  3. Pour off the excess fat.
  4. Melt butter in a saucepan and cook the apple until it is brown.
  5. Add flour and curry and stir over low heat for 3 minutes.
  6. Slowly add water and stir until it boils and thickens.
  7. Add the stock cube, crumbled, chutney, sultanas and mince and cook for 15 more mins.
  8. Serve with hot rice.

 

Categories
Beef

Steak Normande

Steak Normande
Ingredients
  • 1 kg chuck steak
  • 3 onions (sliced)
  • 2 cloves garlic
  • 4 rashes bacon
  • 2 tablespoon flour
  • 1 tablespoon worcestshire sauce
  • 1 desert spoon sugar
  • 2 tablespoon tomato sauce
  • 2 tablespoon vinegar
  • ½ cup beef stock
  • salt and pepper
Instructions
  1. Cut steak into 1½ inch pieces and coat with mixture of flour, sugar, pepper abd salt. Line casserole dish (greased) with 2 of the sliced onions and sprinkle with chopped garlic. Place meat in casserole and pour on sauces, vinegar and stock over meat and let it stande 5 hours. Top with sliced onions and finish with bacon strips. Cover and bake in a moderate oven for 2 - 2½ hours. Remove cover for the last 20 minutes of cooking time to crisp the bacon and onion topping.