Find Recipes for You!: Meat

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Saturday, June 23, 2012

Beef Stroganoff Recipe

Find Recipes invites you to try Beef Stroganoff Recipe

Ingredients:
15g/1/2oz dried porcini mushrooms
2 tablespoons olive oil
100g/4oz shallots, sliced
175g/6oz chestnut mushrooms
350g/12oz beef fillet, cut into 5mm/ 1/4in slices)
1/2 teaspoon Dijon mustard
75ml/3fl oz double cream
salt and freshly ground black pepper

Put the porcini mushrooms in a bowl, cover with hot water and leave to soak for 20 minutes. Drain, reserving the soaking liquid, and chop the porcini. Sieve the soaking liquid through a fine-mesh sieve and reserve. Heat half the oil in a large frying pan. Add the shallots, and cook over a low heat, stirring occasionally, for 5 minutes or until softened. Add the porcini, reserved soaking water and chestnut mushrooms. Cook, stirring frequently, for 10 minutes or until almost all of the liquid has evaporated, then transfer the mixture to a plate. Heat the remaining oil in the frying pan, add the beef (in batches if necessary to avoid crowding the pan) and cook, stirring frequently, for 4 minutes or until browned. Return the mushroom mixture to the frying pan, and season with salt and pepper. Put the mustard and cream in a small bowl and stir to mix, then fold into the mixture. Heat through and serve.

Friday, June 22, 2012

Crispy Shredded Beef Recipe

Find Recipes invites you to try Crispy Shredded Beef Recipe

Ingredients:
2 eggs
1/4 teaspoon salt
4 tablespoons plain flour
350g/12oz beef rump steak, cut into thin strips
vegetable oil for deep-frying
2 carrots, finely shredded
2 spring onions, thinly shredded
1 garlic clove, finely chopped
3 small fresh red chillies, seeded and thinly sliced
4 tablespoons granulated sugar
3 tablespoons rice vinegar
1 tablespoon light soy sauce
2 tablespoons beef stock
1 teaspoon cornflour

Beat the eggs in a bowl with the salt and flour, adding a little water if necessary to make a batter. Add the beef to the batter, and mix well until coated. • Heat a wok over a high heat, then add the oil and heat until smoking. Add the beef and deep-fry for 5 minutes, stirring to separate the strips. Remove with a slotted spoon, and drain on kitchen paper. Add the carrots to the wok, and deep-fry to about 1-1 1/2 minutes, then remove with a slotted spoon and drain on kitchen paper. Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onions, garlic, chillies and deep-fried carrots, and stir-fry for 1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and bring to the boil. Stir in the cornflour, and simmer for a few minutes to thicken the sauce. Return the beef to the wok, and stir until well coated with the sauce. Serve immediately.

More from the Find Recipes :
Cheesy Stuffed Peppers Recipe

Sushi-Inspired Edamame-Avocado Dip Recipe

Peanut Butter Slices Recipe

Bruschetta Recipe
Baked Eggs with Crabmeat Recipe

Wednesday, June 20, 2012

Beef Wellington Recipe

Find Recipes invites you to try Beef Wellington Recipe

Ingredients:
1.6kg/3 1/2 lb beef fillet, larded and tied with string
350g/12oz mushrooms, finely chopped
50g/2oz butter
225g/8oz pâté de foie gras
450g/1lb puff pastry
1 egg white, whisked lightly
1 large egg yolk, beaten with 1 teaspoon water
125ml/4fl oz Madeira
2 teaspoons arrowroot, dissolved in 1 tablespoon cold water
125ml/4fl oz beef stock
2 tablespoons finely chopped blacktruffles
salt and freshly ground blackpepper

Preheat the oven to 200°C/400°F/Gas mark 6. In a roasting tin, roast the beef in the middle of the oven for 25–30minutes. Turn off the oven and allow the beef to cool completely, then discard the larding fat and strings. Skim the fat from the pan juices; reserve the juices. In a heavy frying pan, cook the mushrooms in butter over a medium-low heat, stirring, until all liquid has evaporated and the mixture is dry. Season with salt and pepper and allow to cool completely. Spread the beef evenly with the foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras. On a floured work surface, roll the puff pastry into a rectangle of about 50cm/20in x 30.5cm/12in or large enough to enclose the beef completely. Invert the beef in the middle of the pastry, and fold up the long sides to enclose it, brushing the edges of the pastry with some egg white to seal. Fold the ends of the pastry over the beef; seal with the egg white. Transfer the beef, seam side down, to a baking tin, and brush the pastry with the egg yolk wash. Chill for at least 1 hour. Preheat the oven 200°C/400°F/Gas mark 6. Bake the fillet in the middle of the oven for 30 minutes. Reduce the heat to 180°C/350°F/Gas mark 4, and bake for a further 5–10 minutes until the pastry is cooked through. Leave to stand for 15 minutes. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by a quarter. Add the arrowroot mixture, stock and truffles. Season with salt and pepper. Cook the sauce over a medium heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Serve the beef cut into thick slices, accompanied by the sauce.

Wednesday, June 13, 2012

Thai Beef Curry Recipe

Find Recipes invites you to try Thai Beef Curry Recipe

Ingredients:
1 tablespoon tamarind pulp
2 tablespoons vegetable oil
700g/ 1 1/2 lb stewing beef (cubed)
500ml/18fl oz coconut milk
4 cardamom pods, bruised
500ml/18fl oz coconut cream
2 tablespoons curry paste
2 tablespoons Thai fish sauce
8 pickling onions
8 baby potatoes
2 tablespoons granulated sugar
75g/3oz unsalted peanuts, roasted and ground

Put the tamarind pulp and 125ml/4fl oz boiling water in a bowl, and set aside to cool. Mash the pulp with your fingertips to dissolve it, then strain and reserve the liquid, discarding the pulp. Heat a non-stick wok over a high heat, add the oil and swirl to coat. Add the beef in batches, and stir-fry over a high heat for 5 minutes for each batch or until browned all over. Reduce the heat, add the coconut milk and cardamom pods, and simmer for 1 hour or until the beef is tender. Remove the beef from the wok, then strain the cooking liquid into a bowl and keep to one side. Heat the coconut cream in the wok, and stir in the curry paste. Cook for 10 minutes or until the oil starts to separate from the cream. Add the fish sauce, onions, potatoes, beef mixture, sugar, peanuts, tamarind water and the reserved cooking liquid. Simmer for 25-30minutes until the meat is tender. Serve hot.

Eggs with Spinach Recipe

Leek Pie Recipe
Waldorf Chicken Salad Recipe
Courgette Fritters Recipe

Tuesday, June 12, 2012

Spiced Beef and Onions Recipe

Find Recipes invites you to try Spiced Beef and Onions Recipe

Ingredients:
50ml/2fl oz olive oil
700g/ 1 1/2 lb baby onions
900g/2lb chuck steak, trimmed and cut into bite-size cubes
3 garlic cloves, halved lengthways
125ml/4fl oz red wine
1 cinnamon stick
4 cloves
1 bay leaf
1 tablespoon red wine vinegar
2 tablespoons tomato purée
375ml/13fl oz water
2 tablespoons currants
salt and freshly ground blackpepper

Heat the oil over a medium heat in a large heavy saucepan. Add the onions and sauté, stirring, for 5minutes or until golden. Remove from the pan and drain on kitchen paper. Add the meat to the pan, and stir over a high heat for 10 minutes or until the meat is well browned and almost all the liquid has evaporated. Add the garlic, wine, spices, bay leaf, vinegar and tomato purée. Season with salt and pepper. Pour 375ml/13fl oz water into the pan, and bring to the boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally. Return the onions to the saucepan, add the currants and stir gently. Simmer, covered, for 15 minutes. Discard the cinnamon before serving.

Fromage Frais with Hot Plum Sauce Recipe

Pepper Chicken with Ginger and Garlic Recipe
Beef Hotpot Recipe

Sunday, June 10, 2012

Orange Beef with Green Peppers Recipe

Find Recipes invites you to try Orange Beef with Green Peppers Recipe

Ingredients:
700g/1 1/2lb flank steak
175ml/6fl oz orange juice
3 tablespoons light soy sauce
2 tablespoons smooth peanut butter
1 1/2 tablespoons orange zest
2 garlic cloves (crushed)
1 1/2 teaspoons curry powder
1/2 teaspoon red wine vinegar
1/2 teaspoon red pepper flakes
1 tablespoon vegetable oil
2 green peppers, cut into 1cm/ 1/2 in wide strips

Diagonally cut the beef, against the grain, into slices 1cm/ 1/2 in thick. In a bowl, combine the orange juice, soy sauce, peanut butter, orange zest, garlic, curry, vinegar and red pepper flakes. Stir to blend. Add the beef and toss to coat evenly. Cover and set aside to marinate for 2 hours at room temperature. Heat the oil in a heavy frying pan or wok over a high heat. Add the marinated beef mixture. Stir-fry for 2 minutes. Remove the beef with a slotted spoon and set aside on a plate. Add the green peppers to the pan, then stir-fry for about 5 minutes until the peppers are browned around the edges. Return the beef to the pan, and stir-fry for a further 1 minute to heat through. Serve hot.

Monday, May 28, 2012

Beef Fajitas Recipe

Find Recipes invites you to try Beef Fajitas Recipe

Ingredients:
1 tablespoon vegetable oil
1 onion, cut into strips
2 garlic cloves, minced
1 tablespoon Mexican chillipowder
450g/1lb minced beef
75g/3oz ready-prepared salsa
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 courgette, thinly sliced
4 x 25cm/10in flour tortillas
salt and freshly ground black pepper

Preheat the oven to 180°C/350°F/Gas mark 4. In a non-stick frying pan, heat the oil over a medium-high heat. Cook the onion, garlic, chilli powder and seasoning, stirring, for 5 minutes or until the onion is softened. Add the beef and salsa, and cook, breaking up the beef with the back of a spoon, for about 3 minutes until the beef is no longer pink. Add the peppers and courgette, and cook, stirring, for 3 minutes or until the liquid has evaporated. Meanwhile, wrap the tortillas in foil and heat in the oven for 5 minutes or until warmed through. Divide the beef mixture among the tortillas, and roll up. Serve the fajitas immediately while still piping hot.

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