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Beef Recipes
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Heat oven to 425° F
(225° C).
Dry the potato wedges by placing them on a paper
towel. Place baking paper on a baking tray and spread the potato wedges on
the tray. Brush or spray the potato wedges with olive oil and season with
chili or paprika.
Bake the potatoes for about 20 minutes, turning
them after 10 minutes. Season with salt and pepper. Dry the steak with a
paper towel and cook 3-4 minutes on each side in the hot butter in a small
frying pan. If you are using a steak pan, you do not need to use butter. The
steak should be quite soft to the touch if you like your steak rare; the
steak should be firmer if you like your steak medium rare. Sprinkle the
steak with salt and freshly ground pepper just before serving.
Mix the ingredients for the dressing and serve over
the salad (see below).
Accompaniment: Lettuce with bean
sprouts, cucumber slices, green pepper julienne and sliced fresh figs.
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 | Steak and Spiced Potato Wedges |
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(Serves 1 - ca. 25 minutes preparation time)
4 oz steak e.g. beef filet (125 g)
½ Tbsp butter for frying (optional)
Salt and freshly ground pepper Wedges
1 large baking potato, washed and cut into about 8 wedges
½ Tbsp good olive oil
¼ tsp chili powder or paprika
½ tsp coarse sea salt
Dressing
½ Tbsp sour cream
¼ tsp honey
¼ tsp oregano
Salad - see Accompaniment below
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1)
In a pouring bowl, beat the egg, add half of the milk
and beat while adding the flour. Add more milk if necessary beating
vigorously to make a smooth dough. Set this aside in the refrigerator for about
half an hour.
2) Prepare the meat sauce before you cook the
pancakes. Brown the meat in a medium-sized saucepan. Add finely chopped
onion and garlic and let it simmer a
few minutes. Add the cinnamon, chopped tomatoes, grated carrot, add 1/4
cup water and simmer for 30 minutes until sauce is nice and thick. Season
with salt and pepper.
3) While the meat sauce is simmering, prepare the pancakes.
Put a little butter in a small saucepan (crepe pan if you have one) and
swirl the butter around to cover the bottom of the pan. Pour enough of the
batter into the pan and swirl it around so that it covers the bottom of the pan
in a thin layer - these are not thick like American pancakes, these are thin
like the French crepes. When the top begins to bubble a little, gently
lift the edges all the way around and flip over. Cook on the other side.
Once the pan is hot, the pancakes will cook very quickly.
4) Rinse the lettuce and vegetables. Peel and remove the
pit from the avocado. Cut the avocado in cubes and either halve the cherry
tomatoes or leave them whole. Slice the cucumber in half and then in thin
half slices. Mix the olive oil, wine vinegar, salt and pepper and sugar.
Pour over salad just before serving and toss lightly.
5) Place a portion of the meat sauce on the pancake and roll
up. You need to divide the meat sauce into eight portions. Place the
pancakes in an oven-proof, buttered casserole dish, top with the grated cheese
and place under the grill for a few minutes to melt and lightly brown the
cheese. Serve immediately.
Note: If you make a double portion of the meat sauce, you have enough for
spaghetti the next day.
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| Filled
Pancakes |
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(Serves 4)
Meat Sauce
400 g (ca. 13 oz) ground (minced) beef
1 Tbsp vegetable oil
1 onion
2 clove garlic
1/4 tsp cinnamon
1 carrot
2 small tins (cans) chopped tomatoes
Salt and pepper to taste
100 g (ca. 3 oz) grated cheese
Pancakes (Crepes)
(8 large)
3 eggs
200 g (ca. 6-1/2 oz) all purpose flour
3-4 dl(1-1/2 to 2 Cups) milk
1/2 tsp salt
Butter
Salad
1 small (or half) head of lettuce
1 avocado
10 cherry tomatoes
1/2 cucumber
1 Tbsp olive oil
1 Tbsp red or white wine vinegar
1 tsp sugar
1/4 tsp each, oregano and parsley
Salt and pepper to taste |
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1)
Peel and finely chop the onion. Was the other
vegetables and cut them julienne. Cut the meat into strips
(julienne). Press the juice from the orange and
combine with the soy sauce, and sugar and marinate the meat for about 30
minutes or until you are ready to use it.
2) Cook the noodles following the directions on the pack
of the package. This usually takes 5-10 minutes.
3) Use a wok if you have one, or a large, heavy skillet
or frying pan. Heat 1 tablespoon oil in the wok and cook the meat
for 2-3 minutes. Scoop the meat up the sides of the wok and continue
with the vegetables as follows:
4) Cook the onions until lightly browned, add the
shredded cabbage and cook 3-4 minutes or until it is wilted. Add the other
vegetables and cook them 2-3 minute, add the soy sauce marinade, add the
meat season, if necessary, with salt and pepper and serve over the cooked
noodles.
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| Beef
and vegetables |
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(Serves 4 - 2 large and 2 small portions)
300 g (10 oz) top round or eye of round
1 onion
2 Tbsp vegetable oil
1 zucchini
1 green, red or yellow bell pepper (capsicum)
1/2 Cup shredded cabbage
1 bunch green asparagus
1/8 Cup soy sauce
1 orange
1 tsp sugar
Salt and pepper to taste
1 package Chinese egg noodles (ca. 205 g / 8 oz)
2 spring onions (optional) |
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Mix all ingredients and pour over steaks. Marinate
covered several hours or overnight in the refrigerator. Drain the steaks and barbecue on both sides until
cooked to your liking.
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6 pieces rib-eye steak (prime rib)
1/3 Cup (2/3 dl) soy sauce
1/4 Cup (1/2 dl) red wine
2 cloves garlic, crushed
2 tsp freshly grated ginger (or 1 tsp powdered)
2 Tbsp brown sugar
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Mix together the meat, eggs, breadcrumbs,
finely chopped shallots, salt and pepper into a bowl. Divide meat into 6 equal portions
and shape these into small loaves.
Heat butter in a frying pan and cook loaves on all sides until golden
brown;
remove from pan and set aside to cool.
Cut pastry ino 6 equal portions and roll out each portion to 23-25 cm by 12-15 cm
(9 inch x 5 inch) rectangles. Place one cooled meatloaf into the centre of each
pastry strip and brush edges of pastry with combined egg yolk and
water; roll up
and secure ends firmly (A little of the egg yolk mixture or a little flour and
water mixed and brushed on the edges then pressed together will secure the
ends of the pastry firmly.) Make 2 - 3 slits in the tops of the pastries to
allow the steam to escape.
Place the loaves on a lightly greased oven
tray. Brush each loaf with egg yolk mixture.
Bake the loaves in a hot oven 400 - 450 F (200 - 230 C) for 10 minutes or until
golden brown, then reduce heat to moderate (350 F (180 C) and cook for
another 15 minutes. Serve immediately with the mushroom sauce.
Mushroom Sauce
Heat butter in a small saucepan. Add finely sliced mushrooms and saute until mushrooms
are tender. Add the flour and stir until combined. Cook 1 minute. Remove saucepan
from heat, add wine, water and crumbled stock cubes (bouillon
cubes). Return
saucepan to heat and stir until sauce boils and thickens. Add basil and tomato paste
and mix well. Simmer sauce uncovered 5 minutes. Serve with above Beef
puffs.
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| Beef Puffs |
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(6 Servings)
1 kg (2 lb) ground beef
3 eggs
1/2 Cup (1 dl) dry bread crumbs
6 shallots
Salt and pepper
Freshly ground black pepper
60 g (2 oz) butter
500 g (1 lb) package puff pastry
1 egg yolk
1 Tbsp water
Mushroom Sauce
90 g (3 oz) butter
250 g (8 oz) button mushrooms
3 Tbsp flour
1 Cup (2 dl) dry red wine
1-1/2 Cups (3 dl) water
2 beef stock cubes (bouillon cubes)
1/2 tsp basil
3 Tbsp tomato paste
Salt and pepper
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Slice onions in rings. Slice tomatoes into wedges and remove
the seeds.. Wash and cut the mushrooms in fourths. Mince the garlic.
In a large saucepan, sauté the onions until transparent; add the sliced mushrooms and
sauté lightly (about 3 minutes). Add the tinned (canned) chopped
tomatoes, tomato puree, garlic, sour cream and salt and pepper. Add the uncooked ground beef and mix through the sauce. Pour this mixture
in a buttered oven-proof casserole dish. Top with the tomato wedges. Cut the bacon pieces into halves and place over the
tomato wedges.
Bake the casserole at 180 C (350 F) for 30
minutes. Increase heat to 200 C (400 F) for 30 minutes more.
Serve with small boiled or roasted potatoes and
salad.
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| Tomato Casserole |
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(Serves 4)
500 g ground (minced) beef
1 small tin (can) chopped tomatoes
with basil
4 medium-sized tomatoes
2 Tbsp tomato puree
2 medium-sized onions
100 g (3 oz) fresh mushrooms
3 large cloves garlic
2.5 dl (1-1/4 Cup) light sour cream
4 rashers (slices) bacon
Salt and freshly ground pepper
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Dissolve beef cubes in boiling water and set
aside.
Heat oven to 350 F. Dredge meat in flour and place in a heavy skillet
(or Dutch
oven) and brown quickly on all sides. Remove meat. Wash and slice mushrooms and slice
onions; add to skillet and cook at reduced heat until
lightly browned.
Return meat to skillet, add dissolved bouillon
cubes, wine, bay leaves, oregano, salt, pepper
and celery seeds or chopped celery stalk. Cover and heat until mixture comes to a
boil. Place in oven and bake covered for about 2
hours or until meat is tender. Skim off any excess fat. Remove meat and set
aside, keeping warm. Strain meat
juices and pour back into pan. Use these meat juices for a gravy. (In 1/2 cup of cold
water, stir in 1-2 Tbsp flour. Add to meat juices a little at a time and stir until gravy
is of the thickened consistency you desire.)
Slice roast and serve with
gravy. Good with mashed potatoes, green beans, corn bread.
Trudy Carlson, Keizer, Oregon
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| Pot Roast in Wine |
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(Serves 6)
2 beef bouillon cubes
1, 4-5 lb rump roast
2 Cups boiling water
3/4 Cup chopped onion
1 clove garlic
1/2 Cup burgundy wine (or other red wine)
2 bay leaves
1-1/2 tsp salt
1/4 tsp celery seeds
(or 1 stalk freshly chopped celery)
1/2 tsp freshly ground pepper
Fresh mushrooms |
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Score the fat on the roast and rub with
coarse salt. Place the roast in an oven-proof casserole dish and roast at
225° C (425-450° F) in the middle of the oven. Combine the remaining ingredients - chili sauce, garlic,
oregano and freshly chopped green chilies - and rub into top of meat.
Continue to roast the meat for 40-45 minutes at 160° C (325 - 350° F).
Keep warm by covering and let stand for about 20 minutes before slicing
and serving.
Serve with parboiled rice mixed with wild rice,
tomato salad (mixed with chopped shallots, dill, black olives, and
sprinkled with olive oil and salt)
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| Mexican
Spiced Beef Roast |
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(6 servings)
1.5 kg rib eye roast or top round
1 tsp salt
1-1/2 dl (3/4 Cup) Chili sauce
1-2 large cloves of garlic, pressed
1-2 tsp oregano
1 freshly chopped green chili
(remove seeds) |
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oat beef steaks with mustard and
sprinkle with pepper. Set steaks aside for 1/2 to 1 hour, then season with
salt and braise in a pan at medium high heat for 2-3 minutes on each side.
Set aside and keep warm - can cover with aluminum foil. Finely chop onion, add a little butter to a skillet and sauté
onions. Sprinkle flour over the onions. Add tomato pure, bouillon
and redwing and bring to a boil. Simmer for about 5 minutes.
Remove skillet from heat, add sour cream and season with salt and pepper.
Serve with freshly cooked pasta, green salad and
garlic bread.
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| Dijon Steak with Fresh Pasta |
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4 Beef steaks (pepper steaks,
sirloin or rump steaks)
1 tsp Dijon mustard
Ground black pepper
1/2 tsp salt
15 g (1/2 oz) butter
Sauce
1 onion
15 g (1/2 oz) butter or margarine
1 Tbsp flour
1/2 dl (1/4 Cup) tomato pure
1 dl (1/2 Cup) beef or chicken bouillon
1 dl red wine (1/2 Cup)
1 Tbsp sour cream
Salt and pepper
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Cut meat into thin strips. Mix ingredients for the marinade and
pour over meat. Let meat marinate about 2 hours in a refrigerator.
Wash and cut leek into 4-5 cm (ca. 1 inch long) thin strips (
julienne). Peel carrots and cut the same as the leek. Wash
broccoli and cut into small flowerettes; slice peppers into thin strips
(julienne). Heat the wok until good and hot. Pour oil into the wok
and quickly stir fry the vegetables for 3-4 minutes. Remove
vegetables. Wipe the wok, reheat and add 1 Tbsp oil.
Drain
meat and keep the marinade. Stir fry the meat for 2-3 minutes and
remove from wok. Bring marinade to a boil and cook gently for 2-3 minutes.
Add chicken bouillon. Add a little water to the corn flour and stir until smooth. Add to
ingredients in the wok. Stir gently and add the meat and vegetables to the
sauce. Heat through and serve immediately.
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| Oriental and Vegetables |
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500 g (ca.1 pound) beef in thin slices*
(topside, rump etc.)
Marinade:
1/2 dl (1/4 Cup) soy sauce
2 Tbsp dry sherry
2 Tbsp lemon juice
1 Tbsp freshly grated ginger
1-1/2 tsp brown sugar
Vegetables:
1 leek
1 carrot
150 g broccoli
1 red bell pepper
1 yellow bell pepper
2-3 Tbsp oil
50 g bean sprouts
Sauce:
3 dl (1-1/2 Cup) chicken bouillon
2 Tbsp water
2 tsp corn flour
Accompaniments:
Chinese egg noodles or Basmati rice |
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