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home>>family>>food & cooking>>beef dishes

Beef Dishes


Fried Steak

3 tablespoons oil
150g steak per person
Salt and pepper

Heat oil in frying pan, add steak. Cook for 2 - 4 min. each side according to taste. Sprinkle with salt and pepper. Serve with chips, onion rings and Basic mushroom sauce.

Steak and kidney pie

2 tables spoons oil
1 large onion sliced
675g stewing steak cubed
200g beef kidney trimmed and cubed
28g plain flour
250ml water
1 beef stock cube
teaspoon Worcestershire sauce
Salt and pepper
200g mushrooms
Beaten egg for glaze

Heat oil in large saucepan, add onion and cook until translucent. Add meat and kidney, cook until browned. Add flour and cook whilst stirring 1 min. Add water, stock cube, Worcestershire, salt and pepper to taste. Bring to boil, turn heat down and simmer for 1 hour.

Make pastry

Roll out pastry on floured surface cut 3cm larger than surface top of pie dish. Put funnel into centre of dish and add meat mixture. Top with pastry lid. Seal edges and crimp with fork. Make hole in pastry lid over funnel. Brush pastry all over with beaten egg, bake in pre-heated oven 200c mark 6 for 20- 25 min. until crisp and golden. Serve with boiled potato, carrots, broccoli and basic brown sauce.

Beef Teriyaki

450g rump steak cut into strips
1 large onion thinly sliced
1 capsicum cored seeded and cut into thin strips
Marinade
125ml soy sauce
90ml rice wine or dry sherry
2 tablespoons caster sugar
Put marinade ingredients into bowl, add steak strips and leave for at least two hours.

Heat 1 tablespoon oil in wok, add onion and capsicum. Stir-fry until onion translucent, remove from wok. Heat the remaining tablespoon oil and stir-fry steak strips for 5 min. Return onion and capsicum to wok and add marinade. Cook for a further 2 min. Serve with stir-fried noodles with bean shoots.

Beef and potato curry

4 tablespoons oil
675g stewing steak cubed
350g new potatoes scraped halved if large
1 large onion diced
1 teaspoon garlic puree
teaspoon ginger puree
1 teaspoon chilli powder
1 tablespoon mixed herbs
2 tablespoons tomato puree
1 tablespoon dried coriander
2 tablespoons hot curry powder

Heat oil in large pan, add onion and cook until translucent. Add rest of ingredients except meat and potatoes. Cook for 5 min. Add meat and brown. Add enough water to cover meat, stir and bring to boil, cover and simmer until meat is nearly done. Add potatoes and simmer until cooked. Serve with nann bread.

Roast beef

1kg rolled sirloin
28g butter
1 tablespoon plain flour
Salt and pepper

Put beef into roasting tin, brush with butter, sprinkle on flour. Season with salt and pepper. Roast in preheated oven 200c mark 6 for 20 min. Bate beef and lower oven to 180c mark 4, roast until done to liking basting often. Serve with roast potato, Yorkshire pudding, carrots, peas and basic brown sauce.

Beef Casserole

3 tablespoons oil
1kg-stewing steak cubed
450g carrots thickly sliced
200g turnip cut into chunks
125g parsnip diced
1 large onion sliced
1 leek sliced
400g tin tomatoes
1 tablespoon flour
600ml water
1 beef stock cube
1 tablespoon mixed herbs
Salt and pepper

Heat oil in casserole dish on top of cooker, add meat and cook until brown. Add carrots, turnip, parsnip, onion and leek, cook a further five minutes stirring occasionally. Add flour, cook one minute, add water and stock cube tomatoes, herbs, salt and pepper to taste. Bring to boil, cover and place in pre-heated oven 160c mark 2 for 2 hours. Serve with herb dumplings and fresh baps.

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