Find Recipes for You!: Beef Recipes

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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.

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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.

Thursday, June 14, 2012

Fillet of Beef with Porcini and Sweet Peppers Recipe

Find Recipes invites you to try Fillet of Beef with Porcini and Sweet Peppers Recipe

Ingredients:
1.4kg/3lb trimmed beef fillet
25g/1oz dried porcini mushrooms, soaked and drained
250g/9oz jar sliced red and yellow peppers in oil, drained
375g/13oz pancetta slices
2 tablespoons extra virgin olive oil
2 teaspoons plain flour
150ml/5fl oz Italian red wine
300ml/10fl oz beef stock
2 tablespoons Marsala
2 teaspoons dried mixed herbs
salt and freshly ground blackpepper

Preheat the oven to 190°C/375°F/Gas mark 5. Cut a slit along the side of the fillet, keeping both ends attached. Open it out with your fingers a little, to make a pocket. Roughly chop the porcini, reserving half for the sauce. Mix the remainder with half of the peppers, and use to fill the pocket in the beef. Grind black pepper over the meat, then wrap the pancetta around the fillet to enclose it completely. Tie with string at regular intervals. Heat the oil in a large non-stick frying pan, add the meat and sear on all sides. Lift the fillet out of the oil, draining over the pan. Reserve the juices in the pan for the sauce. Transfer the fillet to a roasting tin, and roast in the oven for 45 minutes. Remove from the oven, cover with foil and leave to rest in a warm place for 10-15 minutes. Meanwhile, reheat the reserved juices in the frying pan, sprinkle in the flour and cook, stirring, over a medium heat for 2-3 minutes. Gradually stir in the red wine and the stock, then bring to the boil, stirring. Reduce the heat and add the Marsala and mixed herbs. Season with salt and pepper, and simmer until thickened, stirring constantly. Add the remaining peppers and porcini, and heat through. Remove the string from the beef fillet and carve the meat into neat slices. Using a slotted spoon, remove the peppers and onions from the sauce and use to garnish the meat. Serve immediately, drizzled with the sauce.

Green Chilli and Meat Stew Recipe

Find Recipes invites you to try Green Chilli and Meat Stew Recipe

Ingredients:
2 1/2lb stewing beef, cubed
1.2 litres/2pt water
100g/4oz fresh green chillies, roasted, peeled, seeded and chopped
2 teaspoons garlic powder
1 teaspoon cornflour
salt and freshly ground blackpepper

Cover the meat with water in a large heavy pan, bring to the boil and simmer gently for 4 hours. Add the chillies and garlic powder. Season with salt and pepper. Dissolve the cornflour in 2 teaspoons water to form a paste, and stir in rapidly. When the mixture has thickened, simmer for about 45 minutes. Serve hot.

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.

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Courgette Fritters Recipe

Tuesday, June 12, 2012

One-pot Beef Dinner Recipe

Find Recipes invites you to try One-pot Beef Dinner Recipe

Ingredients:
3 tablespoons vegetable oil
1 small onion, chopped
1 large egg, lightly beaten
450g/1lb minced beef
50g/2oz plain breadcrumbs
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic salt
4 medium potatoes, sliced
450g/1lb frozen carrots

Heat the oil in a frying pan over a medium-high heat. Reduce the heat to medium once the oil is hot. Add the onion to the pan, and sweat until soft. In a large bowl, mix the egg, beef, 50ml/2floz water, breadcrumbs, onion powder and garlic salt. Press the meat into the bottom of the bowl to form a rounded loaf. Invert the bowl to remove, and put the loaf on top of the onion. Put the sliced potatoes around the loaf and the carrots on top of the potatoes. Sprinkle with additional seasonings if desired. Cover and cook for about 1 hour. After 30 minutes, turn the meatloaf over and stir the vegetables. Serve hot.

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.

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Beef Hotpot Recipe

Monday, June 11, 2012

Beef Hotpot Recipe

Find Recipes invites you to try Beef Hotpot Recipe

Ingredients:
900g/2lb rump steak, cubed
350g/12oz carrots,
thicklysliced
2 onions, thickly sliced
700g/1 1/2 lb potatoes, thickly sliced
500ml/18 fl oz beef stock
salt and freshly ground blackpepper

Preheat the oven to 170°C/325°F/Gas mark 3. Arrange a layer of beef in a casserole dish. Sprinkle over a little salt and pepper, then top with a layer of carrots, onions and potatoes. Pour in the stock. Cover and bake for 2-2 1/2 hours until the meat is tender. Increase the oven temperature to 200°C/400°F/Gas mark 6, and cook for another 30 minutes or until potatoes are brown. Serve hot.

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.

Saturday, May 26, 2012

Beef Goulash Recipe

Find Recipes invites you to try Beef Goulash Recipe

Ingredients:
450g/1lb stewing beef, cubed
1 onion, chopped
2 teaspoons sunflower oil
175ml/6fl oz beer
175ml/6fl oz water
50ml/2fl oz tomato purée
1 tablespoon paprika
1/4 teaspoon salt
1/4 teaspoon caraway seeds
450g/1lb potatoes
225g/8oz canned sauerkraut
2 tablespoons snipped fresh flat-leaf parsley

In a frying pan, cook the beef and onion in the oil until the beef is brown. Add the beer, water, tomato purée, paprika, salt and caraway seeds. Cover and simmer for 75-90 minutes. Add the potatoes, undrained sauerkraut and parsley to the pan. Cook, covered, for about 20 minutes until the vegetables are tender. Remove the lid from the pan and cook, uncovered, for a further 10 minutes or until the mixture is thickened and most of the liquid has evaporated. Serve hot with rice.

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Wednesday, May 23, 2012

Beef and Stout Casserole Recipe

Find Recipes invites you to try Beef and Stout Casserole Recipe

Ingredients:
700g/1 1/2 lb beef
175g/6oz lean bacon, cubed
1 tablespoon vegetable oil
15g/ 1/2 oz butter
2 tablespoons plain flour
1 bottle of stout
450g/1lb shallots
3 garlic cloves, crushed
1 tablespoon sugar
1 tablespoon wine or cider vinegar
salt and freshly ground blackpepper

Preheat the oven to 150°C/300°F/Gas mark 2. Sauté the beef and bacon in the oil. Drain off the excess liquid. Remove the meat and set aside. Add the butter to the pan and melt. Stir in the flour to make a roux; cook, stirring, for a minute or two. Gradually stir in the stout. Put the meat and the shallots in a deep casserole dish, and season with salt and pepper. Add the garlic. Sprinkle the sugar on top, and pour in the sauce. Cover and put in the oven. Cook very gently for up to 3 hours. Remove from the oven and mix in the vinegar. Serve hot with boiled potatoes.

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Tuesday, May 1, 2012

Catalan Soup Recipe

Find Recipes invites you to try Catalan Soup Recipe.

Ingredients:
1 tablespoon vegetable oil
900g/2lb beef mince
2 carrots, chopped
2 onions, chopped
2 tomatoes, chopped
25g/1 oz plain flour
1.2 litres/2pt hot vegetable stock

Heat the oil in a flameproof casserole dish over a medium heat. Sauté the beef until it is just cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking. Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince to the casserole. Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot. Serves 6.

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Monday, April 30, 2012

Boston Bean Soup Recipe

Find Recipes invites you to try Boston Bean Soup Recipe.

Ingredients:
850g/ 1 3/4 lb canned cooked pintobeans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/ 3/4pt beef stock
salt and freshly ground black pepper

Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat. Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20minutes. Remove the bay leaf. Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve. Serves 4.

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