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Posts Tagged ‘Beef’

  1. Beef Stroganoff as decided by Dave

    January 12, 2010 by

    A short while ago, I realised I’d never cooked a Stroganoff before. I guess I’m not really that into mushrooms. (Isn’t that a recent romantic comedy or something?) I had a look at what the interweb masses seem to agree on for ingredients and gave the following a whurl as an experimental treat for my Mum. I have to say it was a pretty damned nice,  I even think she had two helpings.

    When cooking like this I also tend to taste the sauce as I’m making it and only using small approximate amounts for the mustard and tomato paste, then tasting and adding more if needed. I think the cut of meat is important too – I usually choose to use scotch fillet which always seems to give a very tender result.

    What you’ll need (although these values are approximations):

    • 500 – 700gms of thinly sliced beef (I used a thick cut Scotch Fillet and sliced it very thinly, but you could use Eye Fillet or Rump too)
    • 1 small Onion (sliced)
    • 1 clove of Garlic
    • a bunch of Mushrooms (sliced, about the same mass as the beef)
    • 1 tbsp Paprika (Smoked if you have it, but normal will do nicely – Use more to taste)
    • 2 tsp Dijon Mustard
    • 1 tbsp of Tomato Paste
    • a knob of Butter
    • Oil for frying
    • about 2 shots of Brandy (no, not one for you, one for the recipe – they both go in)
    • a cup of beef stock (real stock if you can)
    • 2-3 tbsp of Sour Cream
    • Flour (for dusting)
    • Salt and Pepper

    How to do it:

    1. Heat a large frying pan, and fry onion in butter until softened a little, add mushrooms and garlic, and brown. Remove from pan.
    2. Season flour with salt, pepper (I prefer white pepper here) and a dash of paprika. Dust the thin beef strips in flour, and fry in batches over a medium high heat, adding a little oil as needed. The thin meat cooks quick, so be attentive and if you don’t crowd the pan, it’ll brown much easier. Remove to a warmed plate as the pieces of beef are browned.
    3. Deglaze the pan with brandy, add mustard, tomato paste, paprika and beef stock, stir until combined and simmering, then add the browned beef, onions and mushrooms back to the pan. Coat the meat with the sauce, and simmer gently for a few minutes. You may need to add more stock or hot water, if it doesn’t look saucy enough.
    4. Taste and adjust seasoning. You want just a hint of paprika to come through, so you might want add a little more to taste.
    5. Before serving, stir in the sour cream to make the colour a pale brown.
    6. Traditionally pasta was served with this yummy dish. I’d recommend cutting some nice thick ribbons from a fresh lasagne sheet of pasta (Parpadelle). We serve ours with boiled rice which I think is more commonly accepted 🙂

    Enjoy!


  2. Dave’s Scotch Fillet of Beef on Bok Choy

    May 10, 2008 by

    This one is an awesome tasty dish for when you’re busy – and its really simple. The preparation is quick and most of the cooking can happen simultaneously. If you haven’t got a nice cast iron frying pan, you might as well go get some KFC now and save yourself some culinary heartache – no wait – oh never mind.

    What you’ll need for serving 2 (or even three for a light meal):

    2 Scotch Fillet Steaks
    2-3 heads of Bok Choy (The smaller Shanghai variety is the best)
    A handful of pinenuts, or a mix of sunflower and pumpkin seeds, or crushed peanuts, or some chili cashews
    Seasalt, Pepper and preferably garlic flakes (or fresh garlic)
    A glug of oil (for cooking, I use grapeseed or olive oil)
    A drizzle of good quality olive oil

    Method:

    • Preheat your frying pan (hopefully you have a nice thick bottom cast-iron frying pan or skillet, there is no guarantee your steak will be very nice if you use one of those horrible non-stick aluminum ones, yuk!) and prepare a large pot of salted water to boil the Bok Choy.
    • Season the steaks evenly on both sides with the salt, pepper and garlic flakes. Then thinly coat with oil and let sit until the pan is hot hot.
    • When the pan is hot hot, add the oiled steaks. You won’t need more oil. Be careful not to overcrowd the pan or you’ll suck the life out of your heat and end up with something tough.
    • Cook quickly for a few minutes on each side according to your preference (but turn it only once!). We like ours medium-rare, so it stays nice and tender.
    • Pull the Bok Choy leaves apart and wash. Slice down the middle, so they become long bite-size-esque slivers, and add to the boiling water. Cook for about 2 minutes, then drain in a colander.
    • Remove the steaks and let rest on a warm plate until you’re ready to carve.
    • Thow the pinenuts or mixed pumpkin and sunflower seeds into the still hot pan and wiggle around in the juices and oils left from the steak. Careful not to burn them. If you’re using crushed peanuts or chili cashews, they’re okay not heated.
    • Place a lump (there is no better word!) of Bok Choy, heaped, in the middle of each plate.
    • Slice the steaks into thin strips (hopefully the outside is nice and brown and the inside has a nice strip of red) and arrange over the top of the Bok Choy.
    • Sprinkle with the seeds or nuts, a smidge of freshly ground pepper and a little dribble of good quality olive oil and serve.

    The juices from the steak will mix into the Bok Choy as you eat it, and the seeds add a little bit of texture to the dish. It’s soooo good.