Hunger Busters/Main Meals/Beef/Recipes

Beef Stew

450g Beef stew meat, cut in 1" cubes
1/4 cup Flour
1/2 tsp Salt
1/2 tsp Pepper
1 ½ cups Beef broth
1 tsp Worcestershire sauce
5 cloves Garlic , minced
1 Bay leaf, crushed
1 tsp Paprika
4 Carrots , sliced
3 medium Potatoes , diced
1 Onion , chopped
2 stalks Celery , sliced

Put meat in Crock-Pot.
Mix flour, salt, and pepper, and pour over meat; stir to coat meat with flour.
Add remaining ingredients and stir to mix well.
Cover; cook on Low 10-12 hours or High 4-6 hours. Stir stew thoroughly before serving.

Serving Size : 6 Preparation Time 30 mins

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BEEF STROGANOFF

700g round Steak
1 cup Mushrooms sliced
2 ½ cups Sour Cream
1 pkg Onion/Mushroom Dry Soup
1 can Cream of Mushroom Soup
3-4 Beef Stock cubes (optional)
1/4 cup Flour
1/4 cup Water
1 tsp Garlic Salt
1 tsp Salt
1 tsp Pepper
Egg Noodles

Cut round steak into 1/4 inch cubes.
Mix flour, garlic, salt, pepper in small bowl and add meat making sure to coat well.
Put into crock pot. Add remaining ingredients and mix well. Cover.
Cook on high for 2-4 hours or on low for 4-6 hours.
When you have about 15 minutes remaining start cooking the noodles.
When you have about 5 minutes remaining add one cup sour cream (more or less to taste)
to the meat mixture and recover.
Serve over the noodles.

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ONE POT PASTA BEEF STEW

1 cup Mafalda (Mini Lasagna), Egg Noodles, or Medium Shells, uncooked
450g Lean Beef cut into 1-inch cubes
1/2 large Onion, chopped
2 Carrots, scraped and sliced diagonally into 3/4-inch thick ovals
1/2 Sweet Red Pepper cut into 1/2 -inch strips
1 cup small fresh Mushrooms, cleaned
2 Tomatoes, cut into wedges
1 cup Red Wine
1 Bay leaf
1/4 cup chopped fresh Parsley
1/4 tsp hot Red Pepper flakes
1/2 tsp Salt
1/4 tsp. black Pepper
1 cup frozen Peas, thawed

In a large heavy pot, combine beef, onion, carrots, red pepper, mushrooms,
tomatoes, wine, bay leaf, parsley and red pepper flakes.
Cover and simmer over low heat for 1 ½ hours, stirring occasionally.
Stir in salt, black pepper and pasta. Cover and cook 10 minutes, stirring occasionally.
Add peas and stir to mix. Serve hot.

Serves 4-5

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GARLIC BUTTER STEAK

4 Lean Beef Steaks (600g) Sirloin, Rib-eye (Scotch Fillet),
Round Medallions, Fillet, Rump, T-bone or blade
1 tbs Canola Oil
Garlic Butter
40g Butter, softened
2 tsp crushed Garlic
1/2 tsp ground Paprika
1 tbs chopped Parsley

Combine garlic butter ingredients and put aside. Heat a heavy-based pan on high.
Brush oil onto both sides of steak.
To seal, cook steak 2-3 minutes each side. Turn when juices appear on uncooked side.
Note : steak thickness determines cooking time.
As a guide : Rare, remove after searing. Reduce heat for Medium
and cook an extra 2-3 minutes each side. Well Done, 4-6 minutes each side.
Test steak by pressing with tongs. Rare feels soft,
Medium has some resistance, Well Done feels quite firm.
Remove steak from pan, rest for one minute before serving.
Serve with garlic butter, potatoes, roasted garlic and salad.

Serves 4

Source : Australian Meat and Live-stock Corporation

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SAUCY STEAK STRIPS

1 thick slice Rump steak (500g), trimmed
1 Cos Lettuce
Spring Onion strips for garnish
Dressing
1/4 cup Red-Wine Vinegar
1 tbs fresh Tarragon or 1 tsp dried Tarragon
1 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Black Pepper
8 tsp Olive Oil
2 tbs chopped fresh Parsley

Preheat grill. Line a grill pan with foil. Spray grill rack with olive oil cooking spray.
Place steak on rack in grill pan. Grill 5cm from heat for 5 minutes per side for med-rare.
Transfer to a carving board, stand for 5 minutes. Slice into thins strips.
To prepare dressing, in a glass or ceramic bowl, combine vinegar,
tarragon, mustard, salt and pepper. Reserve ¼ cup dressing.
Add steak and parsley to remaining dressing. Toss to coat.
Cover and refrigerate for 2 hours.
Rinse lettuce and separate into leaves. Arrange on individual dinner plates.
Top with beef strips and drizzle with reserved dressing.
Garnish with strips of spring onion and serve.

Serves 4

Source : Quick, Light & Delicious

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BEEF CASSEROLE ITALIAN-STYLE

750g Blade or Chuck Steak, trimmed and cubed
2 tbs Plain Flour
Salt and freshly ground Black Pepper to taste
3 tbs Olive Oil
2 large Onions, sliced
1 clove Garlic, crushed
2 tbs Tomato Paste
425g can Tomatoes
1 cup Dry White Wine
1/2 cup Beef Stock
1 tbs chopped fresh Basil
1 Bay Leaf
1/2 each Red and Green Capsicum, chopped

Dust steak in combined flour and seasonings. Shake off excess.
Heat 2 tbs oil in a frying pan. Add meat. Brown well. Transfer to a casserole dish.
Add remaining oil to same pan. Saute onion and garlic until onion is tender.
Stir in tomato paste, tomatoes, wine and stock.
Pour over meat with basil and bay leaf.
Cook, covered, at 180°C for 1 hour or until meat is tender.
Mix through capsicum. Return to oven and cook for a further 10-15 minutes.
Serve with pasta and crusty bread.

Serves 4

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BEEF, POTATO AND LEEK CASSEROLE

750g Blade Steak, trimmed and cubed
2 tbs Plain Flour
Salt and freshly ground Black Pepper to taste
30g Butter or Margarine
1 tbs Oil
2 cups Beef Stock
250g small New Potatoes, halved
2 Carrots, sliced
1 Bay Leaf
1/2 tbs ground Allspice
2 Leeks, sliced
Sour Cream

Dust meat in combined flour and seasonings. Shake off excess.
Heat butter and oil together in a frying pan. Saute meat until well browned.
Transfer to a casserole dish. Add stock, potatoes, carrots, bay leaf and allspice.
Cook, covered, at 180°C for about 1 hour or until meat is tender.
Stir in leeks. Cook for a further 15 to 20 minutes.
Serve with a dollop of sour cream, vegetables of choice or crusty bread.

Serves 4

CHILLI CON CARNE

2 tbs Olive Oil
2 medium Onions, chopped
2 cloves Garlic, crushed
1/4 tsp Chilli Powder
500g lean Minced Beef
3 tbs Tomato Paste
1/4 cup Red Wine
1 cup chopped canned Tomatoes
1 ½ cups rinsed, drained canned Red Kidney Beans
1 cup grated Mature Cheese
1/2 cup Sour Cream

Heat oil in a large frying pan over moderate heat. Add the onions,
garlic and chilli powder, cook for 2 minutes.
Stir in mince, cook for a further 5 minutes. Stir in tomato paste, wine,
tomatoes and beans, simmer for 10 minutes.
Pour into 4 warmed bowls, top with cheese and sour cream. Serve with rice.

Serves 4

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BEEF KEEMA

1 tbs Oil
1 Onion, sliced
2 tsp grated Ginger
2 tsp Curry Powder
1 tsp Curry Paste
1 tsp Turmeric
500g Minced Steak
1 cup Beef Stock
200g carton Natural Yogurt
1 tbs Plain Flour
250g Frozen Spinach, thawed
1 Tomato, peeled and chopped

Heat oil in a large frying pan. Add onion and ginger. Saute until onion is tender.
Blend in curry powder, paste and turmeric. Cook gently for 1 minute.
Add mince. Brown well, breaking it up with a spoon as it cooks.
Blend in stock. Simmer, covered, for 20 to 25 minutes, adding water
if mixture becomes too thick.
Mix yogurt with flour. Stir into mince mixture with spinach and tomato.
Cook, stirring, for about 5 minutes or until heated through.
Serve with rice and pappadums.

Serves 4-6

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SHEPHERDS PIE WITH A DIFFERENCE

This is an adaption of one of my mum's quick and easy recipes. It is great with or without
the potato topping, if you are leaving out the topping it doesn't need to be baked

500g Minced Steak/Beef
1 tbs Oil
680g tin of Spaghetti in Tomato Sauce
3-4 medium-large Potatoes, peeled and quartered
Milk & Butter/Margarine to mash potatoes
1/3 cup grated Tasty Cheese

Preheat oven to 180°C.
Heat oil in deep frying pan and brown mince. Breaking it up with a spoon as it cooks.
Add tin of spaghetti and mix well. Reduce heat and simmer for 10 minutes.
Place in the base of a deep casserole dish.
Cook potatoes in boiling water until tender. Drain. Mash well with milk and butter.
Spread evenly over meat mixture. Sprinkle with cheese and bake at 180°C for 15 to 20 minutes.
Serve with vegetable of your choice.
NOTE : Meat & Spaghetti mixture can be made ahead of time and frozen or
served as a meal on its own accompanied by vegetables of your choice.

Serves 4

Source : Kristen

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GARLIC BUTTER STEAK

4 lean Beef Steaks (600g), Sirloin, rib eye (scotch fillet),
round medallions, fillet, rump, T-bone or Blade
1 tbs Canola Oil
Garlic Butter :
40g Butter
2 tsp crushed Garlic
1/2 tsp ground Paprika
1 tbs chopped Parsley

Combine garlic butter ingredients and put aside. Heat a heavy-based pan on high.
Brush oil onto both sides of steak. To seal, cook steak 2-3 minutes each side.
Turn when juices appear on uncooked side.
Note : steak thickness determines cooking time.
As a guide : Rare, remove after searing. Reduce heat for Medium
and cook an extra 2-3 minutes each side. Well Done, 4-6 minutes each side.
Test steak by pressing with tongs. Rare feels soft,
Medium has some resistance, Well Done feels quite firm.
Remove steak from pan, rest for one minute before serving.
Serve with garlic butter, potatoes, roasted garlic and salad.

Serves 4

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SAUTEED STEAK DIANE

4 thin sliced Rump Steak (about 100g each), 5mm thick
4 tsp finely chopped brown-skinned Onion
1/4 cup Water
8 tsp Worcestershire Sauce
8 tsp Brandy or salt-reduced Beef Stock
1 tsp fresh Lemon Juice
1/4 cup sliced Spring Onions
4 tsp chopped Parsley
Julienne of Lemon peel (matchstick length) for garnish

Spray a large non-stick frying pan with vegetable oil cooking spray.
Heat over medium-high heat. Add two steaks and cook for 1 minute per side for medium rare.
Place steaks on a plate, cover to keep warm. Repeat with the remaining steaks.
Add onion, water and Worcestershire sauce to the frying pan. Cook over medium-high
heat, scraping up pan sediment, until reduced, about 2 minutes.
Stir in brandy, lemon juice, spring onions and any beef juices from the plate.
Cook for 1 minute. Stir in parsley. Place steaks on dinner plates.
Top with pan juices. Garnish with lemon peel and serve.

Serves 4

Source : Quick, Light & Delicious

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