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Question of the Day: Did you buy your last car with cash or on a finance plan?
cubed beef ideas for supper
- Thread starter tcofran
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Hein at server admins
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Servings: Makes 6 servings
2 tablespoons olive oil
1 large onion, cut into 1/4-inch dice
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons curry powder
3 tablespoons all-purpose flour
1 cup diced (1 inch) carrots
1 cup diced (1/2 inch) peeled potatoes
3 cups beef broth
2 cinnamon sticks, 3 inches long
2 tablespoons chopped mango chutney
1/2 cup golden raisins
1/2 cup frozen peas, thawed
1 tomato, cut into 1/2-inch dice
1/4 cup chopped flat-leaf parsley
2 cups diced (1/2 inch) cubed Beef
Salt and pepper, to taste
1 sheet frozen puff pastry, thawed Preparation. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.
Enjoy.
2 tablespoons olive oil
1 large onion, cut into 1/4-inch dice
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons curry powder
3 tablespoons all-purpose flour
1 cup diced (1 inch) carrots
1 cup diced (1/2 inch) peeled potatoes
3 cups beef broth
2 cinnamon sticks, 3 inches long
2 tablespoons chopped mango chutney
1/2 cup golden raisins
1/2 cup frozen peas, thawed
1 tomato, cut into 1/2-inch dice
1/4 cup chopped flat-leaf parsley
2 cups diced (1/2 inch) cubed Beef
Salt and pepper, to taste
1 sheet frozen puff pastry, thawed Preparation. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.
Enjoy.
Last edited:
MickeyD
RIP
kebabs, either on a bed of spicy rice or some salads
thanks for the ideas..
went searching for ideas, and this came up... looks quite lekker and wont take to long to make (i have a two year old to "manage while i cook)
Curried Beef & Mushrooms with Golden Mash Recipe
250 gram Button mushrooms, halved
30 millilitre Curry powder
410 gram Can tomatoes, chopped
125 millilitre Red wine
125 millilitre water
900 gram Potatoes
150 millilitre Milk
30 millilitre Stork margarine
1 sachet KNORR Garlic & Herb Potato Bake
2 Large onions, chopped
750 gram Stewing steak, cut into 3 cm cubes
15 millilitre oil
Preheat oven to 180°C.
Brown meat in heated cooking oil.
Remove from pan.
Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.
Return meat to pan and add tomatoes, red wine and water.
Simmer covered for about 1½ hours until meat is tender.
Peel then boil potatoes until tender.
Drain well and mash.
Add the milk, Stork margarine and contents of the sachet of KNORR Garlic & Herb Potato Bake to the mash.
Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.
Fill with meat filling and flatten with a spoon.
Bake at 180°C for 25 min or until potato is golden around the edges.
went searching for ideas, and this came up... looks quite lekker and wont take to long to make (i have a two year old to "manage while i cook)
Curried Beef & Mushrooms with Golden Mash Recipe
250 gram Button mushrooms, halved
30 millilitre Curry powder
410 gram Can tomatoes, chopped
125 millilitre Red wine
125 millilitre water
900 gram Potatoes
150 millilitre Milk
30 millilitre Stork margarine
1 sachet KNORR Garlic & Herb Potato Bake
2 Large onions, chopped
750 gram Stewing steak, cut into 3 cm cubes
15 millilitre oil
Preheat oven to 180°C.
Brown meat in heated cooking oil.
Remove from pan.
Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.
Return meat to pan and add tomatoes, red wine and water.
Simmer covered for about 1½ hours until meat is tender.
Peel then boil potatoes until tender.
Drain well and mash.
Add the milk, Stork margarine and contents of the sachet of KNORR Garlic & Herb Potato Bake to the mash.
Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.
Fill with meat filling and flatten with a spoon.
Bake at 180°C for 25 min or until potato is golden around the edges.
MickeyD
RIP
no stew? yet you make a curry "stew"? eish! 
If you like something spicy:
500g beef cubes, goulash or stir fry
500g chicken livers, cleaned
1/2 a green, red or yellow bell pepper
5-6 cloves
2 cloves garlic, crushed
2 medium sized carrots, finely chopped
1-2 cayenne peppers (chillies) chopped, with seeds removed if you don't want it too spicy
2 teaspoons brown sugar
brown vinegar to cover meat
1 packet of Ina Paarman tomato & chilli sauce.
mix all the ingredients apart from vinegar and chilli sauce in a deep dish.
Cover with vinegar, deep enough that the vinegar just covers the ingredients.
Leave to marinade in the fridge for at least 4-6 hours. 12-24 hours is better.
15 minutes before cooking, allow the amount you wish to use to drain in a sieve.
Add a little oil, butter or margarine to a pan.
Add the meat mixture.
Cook till meat is browned. (about 5-6 minutes.)
Add the Ina Paarman chilli sauce.
Allow to simmer for 10 minutes.
Serve with bread of your choice.
edit:spelling
500g beef cubes, goulash or stir fry
500g chicken livers, cleaned
1/2 a green, red or yellow bell pepper
5-6 cloves
2 cloves garlic, crushed
2 medium sized carrots, finely chopped
1-2 cayenne peppers (chillies) chopped, with seeds removed if you don't want it too spicy
2 teaspoons brown sugar
brown vinegar to cover meat
1 packet of Ina Paarman tomato & chilli sauce.
mix all the ingredients apart from vinegar and chilli sauce in a deep dish.
Cover with vinegar, deep enough that the vinegar just covers the ingredients.
Leave to marinade in the fridge for at least 4-6 hours. 12-24 hours is better.
15 minutes before cooking, allow the amount you wish to use to drain in a sieve.
Add a little oil, butter or margarine to a pan.
Add the meat mixture.
Cook till meat is browned. (about 5-6 minutes.)
Add the Ina Paarman chilli sauce.
Allow to simmer for 10 minutes.
Serve with bread of your choice.
edit:spelling
This is far quicker than you expect:
Get your pan smoking hot. Literally, it must be smoking. Add a little olive oil to the pan after it is hot, and fry your meat until golden brown. Season your meat with salt only, no pepper, before putting in the pan. Strain and leave it aside, keep the oil. In the still really hot pan, fry some diced mushrooms until they too turn brown. Fry them in the same oil you strained.
Let the pan cool a little and on medium heat, fry off some onions until the just begin to caramelise. Set them aside. The pan will have a little crust on the bottom of it now which is awesome. De-glaze the pan with some white wine (chenin blanc or sauvignon blanc are fine) - about two cups. Scrape the bottom of the pan to get flavour out of the crust on the bottom. Once the bottom is clean, cook the wine until it reduces by half. Add about 400ml of cream and cook until it just begins to thicken then take it off the heat. Taste for seasoning. It will need salt and add pepper to taste as well.
Grate the zest of one lemon (no white pith)
Chop some parsley and thyme. If you don't have fresh parsley and thyme, then add dried herbs but add them when you add the cream earlier on.
Now combine all ingredients and reheat (do not cook it further or your meat will be tough)
Serve on linguine or tagliatelle...
Get your pan smoking hot. Literally, it must be smoking. Add a little olive oil to the pan after it is hot, and fry your meat until golden brown. Season your meat with salt only, no pepper, before putting in the pan. Strain and leave it aside, keep the oil. In the still really hot pan, fry some diced mushrooms until they too turn brown. Fry them in the same oil you strained.
Let the pan cool a little and on medium heat, fry off some onions until the just begin to caramelise. Set them aside. The pan will have a little crust on the bottom of it now which is awesome. De-glaze the pan with some white wine (chenin blanc or sauvignon blanc are fine) - about two cups. Scrape the bottom of the pan to get flavour out of the crust on the bottom. Once the bottom is clean, cook the wine until it reduces by half. Add about 400ml of cream and cook until it just begins to thicken then take it off the heat. Taste for seasoning. It will need salt and add pepper to taste as well.
Grate the zest of one lemon (no white pith)
Chop some parsley and thyme. If you don't have fresh parsley and thyme, then add dried herbs but add them when you add the cream earlier on.
Now combine all ingredients and reheat (do not cook it further or your meat will be tough)
Serve on linguine or tagliatelle...
