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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Beef Recipes
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You certainly may serve this meal with a fresh salad, but it is not necessary, as you have a very nourishing meal without it. The capers in the meat and potatoes give enough flavor so we have omitted the salt.
Mix the ground beef with the freshly ground black pepper, red onion, raisins, capers, and pine nuts. Form the mixture into four patties and wrap a piece of the prosciutto around each patty. Peel and cut the potatoes into medium-sized cubes and simmer in the vegetable stock until just tender, about 10-15 minutes - do not overcook or the potatoes will fall apart. Drain (you can reserve and freeze the stock for use in a sauce or soup later) and place in a bowl. Sauté the red onion in a little olive oil until tender but not browned. Add the raisins, capers, pine nuts and continue to sauté for about 2 minutes more. Add the potatoes and fresh spinach and heat through, season with a little freshly ground black pepper and white wine vinegar (optional). Keep hot until ready to serve with the meat. In a heavy skillet, heat a little olive oil and fry the ground beef patties for about 4-5 minutes on each side over medium heat (fry less if you like your meat pink). *Select a waxy potato, as opposed to one that is mealy and suited for mashed potatoes * You can use 1 cup water and add a vegetable stock cube. |
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(Serves 4)
1 lb minced (ground) beef |
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An easy meal to prepare after a full day at work or a lot of activities. The vegetables are in the sauce, but broccoli and sliced tomatoes ad both color and vitamins.
Heat the olive oil and sauté the vegetables. Add the meat and stir through. Add the cumin, paprika, chopped parsley, tomato pure and salt and pepper. Simmer for about 5 minutes over low heat. Peel the potatoes and cut them into quarters. Boil in salted water for 20 minutes or until well done. Drain most of the water from the potatoes, leaving 1or 2 tablespoons. Use a potato masher and mash the potatoes until quite creamy. Add the butter and mash through, then add the warm milk, chives, parsley and salt and freshly ground black pepper. Mash through until light and creamy. Serve the mashed potatoes, ground beef in vegetable sauce, freshly sliced tomatoes and or broccoli. |
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(Serves 2)
1/2 lb ground (minced) beef |
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The thinner the flank steak, the more tender it is when cooked in this manner. You can add other vegetables such as sliced carrots or parsnips if you wish.
Dry the steaks and dredge them in flour. Peel and cut the onions, potatoes and Jerusalem artichokes into slices. In a Dutch oven or heavy saucepan, heat the butter and lightly brown the meat, a couple of pieces at a time. Set aside. Sauté the onions and leave a few in the bottom of the Dutch oven. Layer the meat, potatoes, Jerusalem artichokes and onions, finishing with potatoes. Pour the chicken stock and red wine over the casserole, add the bay leaves, season with salt and freshly ground pepper, cover with a lid and bake in the oven for 1-½ hours or until the potatoes are done and the meat is tender. Let the food rest for 10 minutes before serving. Good with tossed salad. |
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(Serves 4)
12 thin pieces of flank steak (or filet mignon) 2 Tbsp all-purpose flour Salt and freshly ground black pepper 30 g (1 oz) butter 2 medium onions 2 bay leaves 4 dl (2 Cups) beef or chicken stock ½ dl (¼ Cup) red wine Little extra flour for thickening 6 medium potatoes 4 Jerusalem artichokes |
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The vegetables give these beef patties a
new flavor and add nutrition to your meal.
Wash and cut cabbage in half. Remove the
core and thinly slice the cabbage. Pour boiling water over the
cabbage, add a little salt, stir through and leave the cabbage for
about 10 minutes. Drain the cabbage. In a heavy skillet, heat the
vegetable oil and add the cabbage. Heat through, season with more
salt and pepper if necessary.
For the stir-fried zucchini, wash and
slice the zucchini and set aside.
Sauté the shallots in a little oil in a heavy skillet or wok
until the onions are transparent. Add the zucchini and continue
cooking for 2-3 minutes. Season with salt and pepper, grated lemon
rind and cream. Cook for 2-3 minutes to reduce the cream, add the
lemon juice, add the peas and thinly sliced spring onions. Heat
through and serve.
Divide the ground (minced) beef into 4
portions and make 4 good-sized patties out of them. Fry them in a
dry skillet or in a little oil, season with salt and pepper and
serve with the above vegetables and a good Italian or French
Bread.
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24 oz (1-½ lbs / 720-800 g) ground (minced) beef
Salt and pepper
Vegetable oil for frying cabbage
1 ox heart or savoy cabbage
Little salt
2 Tbsp vegetable oil
Freshly ground black pepper
Little nutmeg
Stir-fried Zucchini
2 shallots thinly sliced
1 Tbsp olive oil
2 small zucchinis
Grated rind of 1 lemon
Salt and freshly ground pepper
½ cup (1 dl) whipping cream (optional)
3 oz (90-100 g) small peas
2-3 spring onions, thinly sliced
Little lemon juice
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Beef stew is a simple meal to fix. This one
is easy, quick and nutritious. You do have to choose your beef
carefully, as it must be lean but tender.
Accompaniment: Boiled potatoes. Mix the meat with the soy sauce and then add it to the stock. Wash, peel and cut the celery root, carrots and onions in cubes. Add the tomato pure, bay leaf, salt and pepper to the stock and bring to a boil. Reduce heat and let the stock simmer. Add the meat, celery root, carrots and onions and continue to simmer for about 5-10 minutes or until the meat and vegetables are tender. Thicken with the cornstarch mixed with a little cold water. Serve with boiled potatoes and meat stew garnished with a little grated orange rind and freshly chopped parsley. |
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(Serves 4)
4 Cups (1 quart / 8 dl / 1 liter) chicken or beef stock
2 Tbsp tomato pure
2-3 bay leaves
Salt and pepper to taste
1-¼ lb (600 g) good beef in cubes (e.g. rump)
2 tsp soy sauce
1 onion, finely chopped
4 carrots
3-4 pieces celery root (ca. 6 oz / 180 g)
1 -2 Tbsp corn starch
Grated rind of half an orange
Freshly chopped parsley
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If you are using fresh beans, you need to soak them at least 12 hours in cold water or beer. If you are using tinned (canned) beans, drain them before using them.
Chop the shallots, garlic and onion. Remove seeds and stem and chop
the bell peppers (capsicum). Chop the thyme leaves.
In a large heavy pot, heat the oil and brown the minced
(ground) beef.
Add the pork and brown it as well. Skim off any excess fat if you
wish.
Add the onion, shallots, garlic, chili and pepper fruits and cook for
a few minutes. Add the drained beans, chopped tomatoes, thyme, ketchup
(catsup) tomato pure, sweet chili sauce, Tabasco sauce, stock cubes
and water. Let the chili soup simmer for 1 - 2 hours. You can simmer
the chili soup less, but the flavor will not be quite as good. Serve
with French bread or rolls and a tall glass of cold beer.
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(Serves 4)
2 oz (60 g) white beans
2 oz (60 g) kidney beans
½ quart (½ liter) strong beer (10%)
3 shallots, minced
5 medium-sized cloves of garlic, minced
1 onion, peeled and minced
2 large red chili peppers, minced (remove most of the seeds if you do
not like spicy food)
2 small red chili peppers, minced (remove most of the seeds if you do
not like spicy food)
2 bell peppers (capsicums, yellow or green)
4 large tomatoes, chopped
1 bunch thyme
¼ cup (½ dl) olive oil
8 oz (½ lb / 250 g) minced (ground) beef
8 oz (½ lb / 250 g) lean pork, in small cubes
¼ cup (½ dl) ketchup (catsup)
1-2 Tbsp tomato pure
½ cup (1 dl) sweet chili sauce
1 tsp Tabasco sauce
1 Tbsp curry powder or paste
1 chicken or beef cube
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1. Brown ground beef in skillet. Drain
and pour beef into a large sauce pan. Shelly Mundy
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Ingredients: |
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Preheat oven to 425 F,
Press your sausage out of their skins and form into standard-size meat
balls. Lay them on racks with
a drip pan below. This can be achieved by using cooling racks on top of a cookie sheet or anything
that will allow the fat to drip from the sausage as it cooks. Once the meatballs are placed on the
cookie sheet, put them in your preheated oven and turn the heat down to 385 /400 F. Bake until
cooked - about 30 to 40 minutes, depending on the size of the meatballs.
Remove the drip pan carefully so as not to spill
any fat, and dispose of it. Put all the sausage balls in a deep saucepan and pour in enough port
wine to cover all. Bring to a simmer on low heat and keep covered with a lid. When all the port wine has been absorbed (about a half-hour) the meatballs are done and should be dark purple. Do not let them cook after port wine is absorbed or they will burn. While your balls are simmering in the port wine, pull out your philo dough sheets. Make sure to keep them moist with a damp cloth underneath and have a small bowl of melted butter nearby. Separate 5 sheets, brushing butter on each as you lay them on top of one another. You may need to do 2 sets of 5 philo sheets each, depending how large you cut each "diaper" that will contain the port wine ball. To cut the philo pastry use a sharp knife and cut diagonals across the sheet to make triangles about an inch on all sides. Place your cooled meatball in the center of your triangle, spoon on a glob (a little) of honey mustard and fold all three sides overlapping one another, over the top. Have the oven reduced to 350 and put them back in to bake for about 8 minutes or until the philo has turned a golden brown. Serve immediately!
Tempest
Weis
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(Serves 20) |
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Serve the risotto with roast beef and artichoke hearts.
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(Serves 4) |
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Score the fat on the roast and sprinkle with salt and pepper. In a
large pot, melt the butter and add the oil. Brown the roast on all sides. Pour off some of the fat. Chop the carrots and onion and add to the
roast. Add the red wine. Cover and bake the roast at low heat (250 F or 175 C) for 1 1-2
hours.
Sauté the vegetables in a pan with 1 Tsp. oil for 2-3 minutes. Add the vegetables to the cooked pasta and mix gently. Add some lemon peel and green pepper to garnish.
Accompaniments: |
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( 6 servings )
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Score the fat on the roast and rub with salt and garlic. Place
a
little oil and butter in a large oven proof pot and brown the roast on all sides
at 225° C (440° F).
Chop the bacon and onion. Place a little oil in a pot
and sauté quickly.
Drain the oil from the bacon and onion mixture. Cut tomatoes in
quarters and remove seeds, then chop tomatoes and add . them to the bacon
and onion. Let the vegetables cool. Mix with sour cream. |
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(6 servings)
250 gr. (1 lb) tomatoes |
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Accompaniments |
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(4 servings)
3/4 - 1kg beef fillet |
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Brown the fillet on all sides in margarine and add salt. Place meat in a roasting pan. Place in oven 20-25 minutes (depending on how red you want the meat) at 200 C. Mix the butter, parsley, garlic and lemon juice. Half of this is spread on the meat. Put in the oven at 225° C-250° C on highest "rack" for 10 minutes. Take the meat out and wrap in foil and let rest for 20 minutes. Prepare the fries during this time. Slice meat and serve with the rest of the parsley, butter, fries and green beans.
Accompaniment
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3/4-1 Kg beef fillet |
