Categories
Beef

Classic Beef Stew

Classic Beef Stew
Ingredients
  • 1 kg gravy beef or similar, cut into cubes
  • 350gr carrots, cut into 5 cm pieces
  • 2 small onions, peeled and halved lengthwise (leaving roots in tact on each half)
  • 50gr oil
  • 2 tlbspns plain flour
  • 600ml beef stock
  • 1 tlbspn tomato paste
  • 1 lge clove garlic, crushed
  • 2 bay leaves
Instructions
  1. Heat oil and brown meat well. Remove from pot. Lower heat and fry off vegies until lightly browned. Remove.
  2. Sprinkle pan with the flour, stir along with the oil remaining in the pot, until the roux is light russet brown - this part is important as it imparts soooo much more flavour to the finished dish if you take the time to do this properly...
  3. Stir in stock, tomato paste, garlic and bring to a boil. Readd meat and vegies with the juices and add bay leaves.
  4. Pour into large casserole and cook in preheated 170C oven (150 fan forced) for about 2½ hours.
  5. Stir once during cooking time.

 

Categories
Beef

Beef Stroganoff

Beef Stroganoff
Ingredients
  • 500 grams of topside or rump steak cut into stir fry size strips
  • 250 grams button mushrooms, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced or chopped finely
  • 2 tablespoons peanut oil
  • salt and pepper
  • 1 teaspoon paprika
  • 2 cups beef stock
  • 1 bay leaf
  • ½ teaspoon of dried thyme
  • ½ teaspoon oregano
  • 2 tablespoons tomato paste
  • 1 tablespoon worcestershire sauce
  • ½ cup sour cream
  • 2 teaspoons cornflour or riceflour
Instructions
  1. Fry the steak, seasoned with salt and pepper, in batches in the peanut oil. Remove and add more oil to the pan if needed then fry the mushrooms, onion and garlic.
  2. Add the steak back to the pan and all ingredients except the cream and flour. Cook covered for 30 minutes.
  3. Mix the flour into the cream, making sure there are no lumps. Add to the pan and stir well. Cook for another 5 to 10 minutes until thickened.
  4. Serve with rice or pasta.

 

Categories
Beef

Beef Pot Roast

Beef Pot Roast
Ingredients
  • 4 tbls butter
  • 2kg corner topside
  • 3 carrots
  • 3 parsnips
  • 8 small onions
  • 4 medium potatoes
  • ⅓ cup plain flour
  • 1.25 litres water
  • 3 beef stock cubes
  • 3 tbls tomato paste
  • 1 tsp worcestershire sauce
  • A pinch of mixed herbs
  • 1 tsp sugar
  • salt and pepper
Instructions
  1. Heat 2 tbls of butter in a large frypan. Add the meat and brown it on all sides. Remoce from the pan.
  2. Peel and cut carrots and parsnips into big pieces. Peel onions. Peel the potatoes and cut cut in half.
  3. SAute the veges in te pan until they are golden then remove.
  4. Melt the rest of the butter and add the flour and stir over heat until it is dark brown but don't burn it.
  5. Remove from the heat and add the water and mix.
  6. Add the stock, tomato paste, worcestershire, herbs, sugar, salt and pepper.
  7. Return to the heat and stir until it boils and thickens.
  8. Put the meat into a large saucepan and pour over the sauce. Bring to the boil and then reduce heat and cover. Simmer gently for 2 hours.
  9. Add the veges and simmer for another 30 mins or until the veges are tender.
  10. Keep the meat and veg warm while you bring the sauce to the boil and boil uncovered until a gravy thickness.

 

Categories
Beef

Beef Olives

Beef Olives
Ingredients
  • 1 onion
  • 2 teaspoons finely chopped rosemary
  • 1 small egg
  • 2 cups breadcrumbs
  • 500 g thinly sliced topside
  • black pepper
  • 225 ml red wine
  • 170 ml water
Instructions
  1. Finely chop or grate the onion and place in a bowl. Stir in the rosemary and beaten egg and add the breadcrumbs. Using a fork, mix the breadcrumbs into the egg and onion mixture. Divide the mixture into eight portions.
  2. Cut the topside into eight pieces. Lay one piece of meat flat on a board or working surface, season on both sides with black pepper. Take one portion of the breadcrumb mixture and mould it into a sausage shape long enough to fit the meat. Place across the middle of the piece of meat and roll the meat around the breadcrumb filling. Secure with cotton or two cocktail sticks. Repeat with the remaining seven pieces of beef. Lay the beef olives in an ovenproof dish, side by side. Pour-over the wine and water and cover and bake at 180° C for 1¾ - 2 hours until the beef is tender.

 

Categories
Beef

Beef Mince Patties

Beef Mince Patties
Ingredients
  • 500gms Beef Mince
  • 2 Tbs Mixed Herbs
  • 1 Cup of Breadcrumbs
  • 1 Zucchini
  • 2 eggs
Instructions
  1. Grate one zuchini.
  2. Combine mince, breadcrumbs, eggs, mixed herbs & zuchini.
  3. Divide into handful lots and roll into balls.
  4. Flatten balls into a patty shape.
  5. Cook in a hot pan or on a bbq plate for approx 7mins each side.
  6. Time may vary according to hot plate etc.
  7. These are perfect for burgers.

 

Categories
Beef

Beef Kebabs

Beef Kebabs
Ingredients
  • 750g sirloin beef cut into cubes
  • ¾ cup soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic salt
  • 12 small cooked whole onions
  • 250g mushrooms
  • 1 green pepper cut in squares
  • 3 tomatoes cut in quarters
  • 60g butter, melted
Instructions
  1. Marinate the meat in soy sauce, salt, pepper and garlic salt for at least 2 hours, turning once or twice. Alternate on skewers the meat, onions, mushrooms and green pepper. Put tomatoes on each end. Brush with melted butter. Grill 5-15 minutes on each side, depending on how you like your beef; brush several times with butter, Serve with rice, if liked. 4 servings.

 

Categories
Beef

Beef in Red Wine

Beef in Red Wine
Author:
Ingredients
  • 1 kg gravy beef
  • 1¼ cups water
  • salt and pepper
  • 2 or 3 tablespoons tomato paste
  • 1 can tomatoes
  • 1 cup dry red wine
  • 1 beef stock cube
  • 3 carrots
  • 6 small onions
  • 2 tablespoons butter
  • 120g mushrooms
  • ¼ cup flour
  • chopped parsely
Instructions
  1. Trim off excess fat from meat, cut meat into large cubes. Put in saucepans with water and salt. Bring to boil, skim well, reduce heat, cover and simmer gently 1½ hours. Add tomatoes and paste, red wine, stock cube, sliced carrots, onions whole, and sliced mushrooms. Simmer further 30 minutes until vegetables are tender. Strain vegetables and meat, reserve all liquid. Melt butter in seperate saucepan, stir in flour, cook over low heat for 1 minute. Remove from heat, stir in all liquid, and return meat and thickens, cook for 2 minutes. Return meat and vegetables to pan, season with salt and pepper, reheat gently. Serve sprinkled with chopped parsely.

 

Categories
Beef

Bushmans Silverside

Bushmans Silverside
Ingredients
  • 1 silverside (Denver Leg)
  • 1tbsp wattleseed*
  • 2tbsp akudjura (ground bush tomato) *
  • 50g munthari *
  • 2 cups stock
  • 1 Spanish onion (diced finely)
  • 200g shittaki mushrooms (sliced)
  • ½ cup oil
  • (* These Aussie ingredients avail here)
Instructions
  1. Roll silverside in wattle seed and Akudjura to form a crust
  2. · Seal in hot oil and season
  3. · Place in oven until crust is black and cook until medium
  4. · Sauté munthari, diced onion, add stock and reduce
  5. · Add mushrooms and season if required. Thicken with arrowroot if necessary
  6. · Slice and serve on top of sauce
  7. · Riberry jus would also be suitable for a sauce with this dish