Beef Recipe -Tried and Tested

Wholesome Beef Recipe meals that are quick and easy to make and that are full of flavour.

Meat Ball Recipe

• 500g Mince
• 250g sausage meat
• 1 egg
• 1/2 cup bread crumbs
• 1 onion,chopped
• 1 teaspoon curry powder
• salt and pepper
• pinch chilli powder
• 1/2 cup water
• 1/2 cup tomato sauce
• 2 tablespoons vinegar
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fruit chutney

1. Combine first 8 ingredients, mix well and form into small balls.
2. Put in a baking dish and bake in a moderate oven for 30 minutes, shaking dish occasionally to prevent sticking.
3. After 30 minues pour a sauce(made by blending water and tomato sauce with remaining ingredients)over the meatballs.
4. Return to oven for another 5 minutes. Baste occasionally

Click here to learn how to cook a Perfect Roast

Beef Stir Fry

Serves Two

Sauce

Steak Delicious

• 750g cubed steak
• 1 1/2 cups chopped onion
• 1 1/2 cups tomato sauce
• 1/4 cup vinegar
• 1 teaspoon mustard
• 250g tin of pineapple and juice
• 1 cup capsicum
• 1 tablespoon brown sugar
• 1 tablespoon black sauce

1. Coat steak with flour and fry on both sides.
2. Combine all other ingredients.
3. Pour ingredients over steak and simmer for 1 1/2hours.

Meatloaf

Spaghetti Bolognese

• dry spaghetti
• 1 tablespoon oil
• 1 onion, chopped
• 1 x 420g can condensed tomato soup
• 1 glove garlic
• 2 rashers bacon, chopped
• 500 grams mince
• 1 cup beef stock
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 2 teaspoons dried oregano leaves




1. Cook spaghetti in large pan of boiling, salted water for about 10 minutes, drain.
2. Heat oil in pan, add chopped onion, garlic and bacon and cook for 3 minutes
3. Add mince and cook for further 5 minutes or until well browned
4. Add the remaining ingredients, bring to the boil
5. Reduce heat and simmer for 30 minutes, stir occasionally
6. Serve with spaghetti and garnish with parmesan cheese.



Mince and Bacon Pie

• Savoury mince leftovers or make to step 4 of Sheperds Pie
• 3 or 4 rashers of bacon
• 4 large potatoes, sliced and cooked
• grated cheese



1. Place layers of mince, cooked potatoes and bacon in a pie dish (2 or 3 layers of each)
2. Sprinkle grated cheese over top
3. Heat in moderate oven for approximately 30 minutes or until cheese is golden brown
4. This is a good way to make a little leftover mince feed the whole family.



And a favourite beef recipe for busy Mums with a family;

Spaghetti and Mince Meat Casserole

• 125g Spaghetti
• 1 onion
• 440g can tomato puree
• 1 bay leaf
• 1/2 cup grated parmesan cheese
• 30g butter
• 500g mince
• salt and pepper


• Sauce
• 60g butter
• 2 cups milk
• 1/3 cup plain flour


1. Cook spaghetti in large pan of boiling, salted water for about 10 minutes, drain.
2. Melt butter in pan, add chopped onion and mince, cook stirring over heat for 5 minutes, pour of any surplus fat.
3. Add tomato puree, bay leaf, salt and pepper, bring to the boil, reduce heat, simmer covered for 15 minutes.
4. Discard bay leave
5. Spread half the spaghetti over base of ovenproof dish, top with half the mince mixture, repeat layer of spaghetti and mince mixture.
6. Pour sauce over top, sprinkle with cheese.
7. Bake uncovered in modern oven for 30 minutes.


8. Sauce
9. Melt butter in pan, stir in flour, remove from heat add milk gradually while stirring.
10. Place back on heat and stir until sauce thickens.



Shepherd’s Pie

• 500g steak mince, 1 onion chopped, 1 small carrot, grated, ½ cup water, pepper, 1 beef cube, 2 tablespoons flour, 1 or 2 small tomatoes, 4 large potatoes, 1 tablespoon butter, 2 – 3 tablespoons milk, curry powder to taste, parsley, grated cheese
• Method
1. Place meat, chopped onion and grated carrot in a saucepan.
2. Add water, pepper, curry powder and beef cube.
3. Cook over gentle heat until well cooked. Add water if necessary.Needs to be quite thick or will overflow onto the potato topping.
4. Sprinkle flour over meat and mix well. Allow too thicken. Check if needs salt.
5. Pour into pie dish and cover with slices of tomato.
6. Prepare potatoes and cook in boiling water.
7. Drain, mash well and add butter and milk. Keep mixture fairly dry.
8. Spread potatoes over top of meat and mark with a fork. Sprinkle with grated cheese.
9. Bake in a moderate oven until a golden colour.
10. Serve hot garnished with parsley.




Steak and Kidney Stew

• 5oo grams diced steak and kidney,2 tablespoons oil, 2 cups water, 1 onion chopped, 1 carrot chopped, 1 stick celery diced, 2 potatoes diced, piece pumpkin diced, green beans, 2 tablespoons plain flour, 1/4 cup water extra, 1 tablespoon Worcestershire sauce,1 beef cube, crumbled
• Heat oil in a large saucepan, add onions, carrot and celery, cook until tender (not browned), stirring occasionally. Add diced steak and kidney to pan, cook until steak and kidney are browned all over. Stir in combined water and beef cube, bring to the boil, reduce heat and simmer slowly for 1 1/2 hours. Add diced potato and cook further 15 minutes. Add pumpkin and beans cook further 15 minutes or until vegatables are cooked. Blend flour with extra water and Worcestershire sauce, add to beef stew gradually, stirring until mixture thickens. You may not need to add all the flour and water paste.




Mince Casserole with Scone Topping

• 500 grams mince; 1 tablespoon butter; ¾ cup onion finely chopped; 1 large carrot diced; 1 x 420g tomato soup; 1 small can whole corn; 1 teaspoon hot sauce; salt & pepper; 1 small can champignons
• Scone topping – 1 cup self raising flour, ½ teaspoon salt, 63 g butter, 1 grated carrot, 1 tablespoon chopped parsley, ½ cup milk
• Melt butter, add mince and brown, add vegetables and cook until soft. Add remaining ingredients and place into a large greased ovenproof dish. Place flour and salt in bowl, run in butter with fingertips until resembles fine breadcrumbs, gradually fold in milk and mix with a round bladed knife to a soft dough. Add carrot and parsley. Place dessertspoonfuls dough on top of mince. Bake in moderately hot oven for 20 – 30 minutes




Easy Baked Lamb Shanks

• 2 Lamb Shanks, ¼ Packet French Onion Soup.
• Cut 2 Squares Of Aluminium Foil By Enough To Wrap Around Each Shank. Place Shank On Each Square And Sprinkle With Soup Mix Evenly On All Sides. Wrap Tightly And Place In A Baking Dish. Bake In A Moderate Oven 180c For One Hour Or Until Shanks Are Cooked.




Corned Meat Brine

• 1 ½ kg coarse salt, 1kg brown sugar, 1 kg white sugar, 90kg quick cure, 13 1/2 litres cold water. Melt ingredients in water overnight. Place meat in and it will be ready for use in a week. Turn meat once a day.




Corned Meat



• corned meat, 4 tablespoons apple cider vinegar, 4 tablespoons brown sugar, 1 bay leaf, 12 pepper corns, crushed garlic


• Put corned meat in large boiler, just cover corn meat with cold water, add all other ingredients
• Place the saucepan on the stove top and bring the water to the boil
• Reduce the heat to a simmer, cover and cook for 60 minutes per kilogram
• Check the meat occasionally, adding more water if necessary. Your corned meat is ready when it pulls apart easily.
• To serve hot transfer to a plate or chopping board, cover with foil and set aside to rest. Carve across the grain into thin slices as many slices as you need. Put the left over corn meat back in the boiler until cool. Corned beef with parsley sauce and mixed vegetables is a traditional way of serving corned meat.


• Parsley Sauce:
Melt 40g butter in a medium saucepan over a medium-high heat. Add 2 tbs plain flour and cook, stirring, for 1-2 minutes until it forms a paste. Gradually add 2 cups milk, mixing until smooth and cook, stirring constantly until the sauce thickens. Stir in 1/4 cup of parsley and season with salt and pepper to taste





Beef Fritters

• 50 grams S.R Flour, 50 gram plain flour, 1 dessertspoon cornflour, 1 egg, ½ cup milk, 1 small onion, chopped, cold left over meat chopped small, ¼ teaspoon salt, pepper
• Beat egg. Add some of the milk then flour sieved with cornflour, salt and pepper, and remaining milk. Stir into a batter that is consistency of thick custard. Add meat, onion. Heat oil in frying pan about 1/3 cm deep to a point when drop of batter rises quickly. Pour spoonful in oil and turn when brown. Drain on paper towel. Drain in paper towel Serve with tomato sauce




Beef Casserole

• Steak, 1 or 2 onions sliced, 1 or 2 potatoes sliced, carrot sliced, bacon, 1 x 400gms whole tomatoes, 2 tablespoons tomato sauce, 1 tablespoon hot sauce, 1 dessertspoon soy sauce, salt and pepper, Tabasco sauce a couple of drops
• Roll steak in plain flour, brown in fry pan, when brown place in ovenproof casserole dish, place a couple of slices of bacon on top of steak and layer of sliced potato, sliced onion and sliced carrots. Tip can of tomatoes over steak and vegetables, add sauces and salt and pepper. Pour in enough water to just cover steak and vegetables. Bake in oven at around 180 C

Steak in Onion Gravy

• Sliced onions, Quarted tomatoes, rump or rib fillet steak, gravy.


• Method
1. Preheat oven to 180c.
2. Cook onions in frypan, remove and place in casserole dish
3. Place steak in hot frypan and cook until just cooked.
4. Place steak in single layer in casserole dish with onions.
5. Make gravy and pour over steak and onions, add tomatoes. There should be enough gravy to just cover steak.
6. Place uncovered casserole in oven and cook for about 1 hour.
7. Lambchops are nice cooked the same way



Liver with Oregano

• 500g lamb’s liver; ¼ cup plain flour; ½ teaspoon paprika; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon dried or chopped fresh oregano
• Trim off any fatty deposits from the liver. Pat the liver dry with paper towels, cut into 2cm slices and cut the larger slices in half or in thirds>/li>
• In a shallow dish, combine the flour, paprika and ½ teaspoon each of salt and cracked black pepper. Heat the oil in a frying pan over medium heat. Toss a third of the liver in the flour, shake off the excess and fry for 1 minute on each side, or until browned, but still pink inside. Drain on crumpled paper towels and place on warm plate. Repeat with the remaining liver. Cover with foil to keep warm
• Remove the pan from the heat and pour in the lemon juice – it should bubble in the hot pan. When the bubbles subside, pour the pan juices over the liver and sprinkle with oregano. Serve hot




Meatballs with Spicy Tomato Sauce



• Meatballs
• 500g mince, 1 cup breadcrumbs, 1/2teaspoon cumin, 1 teaspoon dried mixed herbs, 1 egg, lightly beaten, 1 tablespoon oil
• Sauce
• 2 tablespoons oil, 1 onion,chopped, 2 gloves crushed garlic, 1 tin heinz condensed Spicy Red Tomato soup, 1/2 cup dry white wine or water, salt and pepper to taste, dry spaghetti-cooked drained, grated parmesan cheese



• Method


• Meatballs
• Combine mince, breadcrumbs, cumin, mixed herbs, and egg. Mix well and shape into balls. Heat oil in pan and brown meatballs. Remove and set aside
• Sauce
• Add extra oil to pan, cook onion and garlic for 2 minutes. Add tomato soup and wine or water. Season to taste. Simmer for 15 minutes. Return meatballs to the pan and simmer further 10 minutes. Serve over Spaghetti. Grate parmesan cheese over top.





Mongolian Lamb

• 1kg small lamb strips, 1 teaspoon five-spice powder, 2 teaspoons sugar, 3 gloves garlic, crushed, 1 egg, beaten, 1 tablespoon cornflour, 1 ½ tablespoons rice wine vinegar, 1/3 cup soy sauce, 1 tablespoon black bean sauce, ¼ cup peanut oil, 3 medium onions, sliced thinly, 1/3 cup beef stock, ¼ teaspoon sesame oil, 2 shallots, thinly sliced
• Combine lamb in a large bowl with the five spice, sugar, garlic and egg. Blend cornflour with vinegar and half the sauces; stir into lamb mixture. Cover; refrigerate 1 hour or overnight
• Drain lamb over small bowl; reserve the marinade. Heat half the peanut oil in wok or large pan; stir fry lamb, in batches, until browned and almost cooked through. Heat remaining peanut oil in wok; stir fry onions until soft. Return lamb to wok with reserved marinade, remaining sauces, stock and sesame oil; cook, stirring, until mixture boils and thickens. Serve sprinkled with shallots


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