Beef Recipes for free!

Chinese Stroganoff
Stifado
Minced Beef Roll
Braised Silverside of Beef
Roast Fillet of Beef with Mushrooms and Wine

Beef Recipe - Chinese Stroganoff

In this dish – a combination of Russian Beef Stroganoff and Chinese Steamed Beef – everything is cooked together and without any previous frying, which means that, not only is it a breeze to prepare, but also that none of the flavours is lost.

Ingredients:
1kg fillet of beef
1 large onion, coarsely grated
2 cloves garlic, crushed
300g mushrooms, sliced
300ml chicken stock
50ml soy sauce
50ml dry white wine
75ml cornflour
5ml dry mustard
25ml oil
200ml sour cream

Method:
Slice fillet into thin strips across the groin. Divide between two medium, or one large, shallow baking dish, arranging in a single layer. Add onion, garlic and mushrooms. Whisk together stock, soy sauce, wine, cornflour, mustard and oil. Pour over meat and mushrooms, stir gently to moisten, then cover and stand for 3 hours. Uncover and bake at 180ºC for about 35 minutes, or until meat is cooked and gravy thick and brown. Swirl in cream and return to oven for 5 minutes to heat through. Serve with a green salad, or with Chinese-style Noodles. Serves 8.

Beef Recipe - Stifado

Ingredients:
50ml flour
10ml salt
5ml paprika
30ml oil
1kg top quality beef shin in 2cm thick slices
24 pickling onions, peeled
250ml beef stock
35ml tomato paste
15ml brown sugar
2 cloves garlic, crushed
2 bay leaves
1 stick cinnamon
3 whole cloves
175ml red wine
100ml sour cream

Method:
Mix flour, salt paprika and origanum and coat sin on both sides, reserving any that remains. Heat oil and brown meat lightly on both sides. Remove to baking dish in single layer. Brown onions in same frying pan, adding a little more oil if necessary. Transfer to baking dish with meat when golden brown. Drain off any fat from pan, then add stock, tomato paste, sugar, garlic, bay leaves, cinnamon, cloves and red wine mixed with remaining flour mixture. Bring to the boil and pour over meat. Check that spices are lying in the gravy and not on the shin. Cover and bake at 160ºC for 1 hour 30 minutes or until tender. Cool. Remove bay leaves, cloves and cinnamon and return dish to oven for 40 minutes at 160ºC to heat through before serving. The gravy should be fairly thick and quite generous, but if it has reduced too much, add 100ml stock before reheating. Just before serving swirl in sour cream, and garnish with parsley. Serves 4-5.

Beef Recipe - Minced Beef Roll

Mozzarella cheese and a can of tomato and onion mix give ordinary meat loaf a new look and an Italian flavour.

Ingredients:
500g lean beef mince
2ml salt
1 onion, coarsely grated
2 cloves garlic, crushed
125ml fine, wholewheat breadcrumbs
1 egg, lightly beaten
2ml dried thyme
2ml dried origanum
15ml Worcester sauce
50ml chopped parsley
1 x 410g can tomato and onion mix
Mozzarella cheese

Method:
Mix all ingredients well, except tomato and onion mix and mozzarella. Press mince mixture out on a sheet of greaseproof paper into a rectangle measuring 30 x 20 cm. Spread with 100ml tomato and onion mix and sprinkle with 250ml coarsely grated mozzarella. With the help of the paper, roll up from the long edge, like a swiss roll. Place, seam side down, on an oiled swiss roll tin a little larger than the meat roll. Bake at 160ºC for 30 minutes. Remove from over and spread another 100ml tomato and onion mix over the top, and then arrange thin slices of mozzarella, side by side, to cover the top completely. Return to oven and bake for 30 minutes more. Serve in thick slices with baked potatoes and sour cream, a mushroom gravy, or simply with mash and vegetables. Serves 6.

Beef Recipe - Braised Silverside of Beef

This lean boneless cut needs to be larded or, as in this recipe, spiked with herbed butter before being slowly simmered in a richly flavoured stock. Vegetables are added towards the end of the cooking period and served round the meat.

Ingredients:
1 x 1,5kg silverside
40ml butter
2 cloves garlic, crushed
5ml mixed dried herbs
5ml each salt and dry mustard
2ml paprika
25ml oil
2 onions, chopped
250ml heated beef stock
125ml red wine
125ml tomato puree
2 bay leaves
10ml Worcester sauce
10ml brown sugar
New potatoes and baby carrots

Method:
Trim off any loose bits of sinew or fat from joint. Cream butter with garlic and herbs and place in freezer to harden. Make small slits and stuff with slices of the herbed butter. Rub outside of the meat with salt, mustard and paprika. Heat oil in a large saucepan and brown meat and onions over low heat. Add stock, wine, tomato puree, bay leaves, Worcester sauce and sugar. Bring to a slow boil and then cover and simmer very gently for about 2 hours, or until meat is tender, turning twice. Add prepared vegetables and simmer until cooked. Remove meat to large serving platter and surround with potatoes and carrots. Thicken gravy in the old-fashioned way, with a mixture of flour and water. Ladle a few spoonfuls over the joint and serve the remainder separately. Serves 6.

Beef Recipe - Roast Fillet of Beef with Mushrooms and Wine

Everybody’s favourite and a superb dish for a dinner party.

Ingredients:
1kg fillet
2 cloves garlic, slivered
5ml dry mustard
2ml paprika
25ml oil
Salt and milled black pepper
1 onion, chopped
200g mushrooms, wiped and sliced
6 sprigs thyme, chopped
125ml red wine
2ml each salt and sugar
Sour cream (optional)

Method:
Spike meat all over with garlic. Rub with mustard and paprika and brown gently on all sides in hot oil. Transfer to small roasting pan that is a little larger than the meat, and season lightly. In the same pan, fry onion, mushrooms and thyme. When beginning to brown, remove from stove and add wine, salt and sugar. Pour over fillet and roast at 160ºC for about 1 hour 10 minutes for rare. Remove meat to serving platter and stand in warm place for 5 minutes. Serve the gravy thickened, reduced, or with the addition of a little sour cream.