Beef Stroganoff – A Classic

 
 

Ingredients:

 

Beef strips (pre-cut)

Mushrooms (sliced)

Onion (sliced)

Garlic oil

¼ cup butter

1 ½ cup beef stock

Salt (be careful)

Worcestershire sauce

¼ cup flour

1 ½ cups sour cream

3 cups hot cooked egg noodles

 

Method:

 

Sauté the onion in the butter and oil for a minute.  Add the mushrooms and sauté for another minute or two.

 

Transfer to your casserole dish.

Season your beef and mix the flour into it.

 

Cook the beef in the same pan in batches.  Add the beef batch by batch to the casserole dish.

 

Stir in the beef stock and Worcestershire sauce.  Simmer for 15 minutes.

 

Finish the dish off in a moderate oven adding the sour cream right at the end – don't let it boil.

 

Cook your noodles and serve your stroganoff over them.

Baked Ham Balls

 

Thanks to Kris of Big Rigs n' Li'l Cookies I gave her Baked Ham Balls a go. Her recipe was straight forward and easy to follow – not that I did that entirely.  I was happy with the results although next time I'll make each meatball about half the size.

 

Ingredients:

 

150g ham slices, diced

500g beef mince (add pork mince if you have it)

Breadcrumbs (no graham crackers)

2 eggs

1 cup cream

Salt & pepper (my addition)

 

For the sauce –

1 can tomato soup

1 ¼ cup brown sugar

1 tsp Dijon mustard

1/3 cup rice vinegar

 

Method:

 

Heat your oven to 250C (or 350F)

 

Combine the first set of ingredients, adding only some of the cream at first to make sure your mixture isn't too sloppy to form into balls.  I made each ball approximately 1/3 cup in size – I recommend making them smaller.

 

Mix the sauce ingredients together and pour over the meatballs.  There is a lot more sauce than I'd normally use but it was good.  Baste the top of each meatball with sauce every 20 minutes or so.

 

I served this with pasta the first night, and the leftovers with rice on the second.

Need Some Inspiration? Try Beef!

Garlic Ginger Soy Grilled Beef Steak

Food on Friday: June Edition was another little gem.

The pic at the top was brought over by  Dorothy of Shockingly Delicious – her great Garlic Ginger Soy Grilled Beef Steak

And here's Christoph from James & Everett – Bacon Topped Meatloaf

For other beef dishes head over to this Pinboard

Not exactly mince and not exactly meatballs

  

This savory dish uses ground beef (which we call mince).  The quantities aren't given because it is more of an invention dish than one that needs specific measurement of quantities.

Lately I have been applying a new technique with mince that I think results in much more flavour.

The key to it is to divide your mince up with a wooden spoon into meatballish sized chunks and then to put them into a really hot pan and wait til they are really browned on the first side.  Then turn them over and do the same on the other side.  I then break up each chunk into two again (no need to be precise) and turn them onto their cut sides to brown again.  Don't keep moving the meat around.  Be patient – not at all easy for me!

The meat was fried in a mixture of canola oil with a little chilli and garlic oil added.

When the meat is nicely browned add your liquid seasonings so they effectively deglaze the pan for you.  I added soy sauce, Worcestershire sauce,  a few drops of Tabasco, a squeeze of lemon juice, a squeeze of tomato paste, a beef stock cube, a small pinch of porcini powder.  Then add a little water – not too much if you are going to add tomatoes because water comes out of them as well.

Finally add 2 chopped tomatoes (I used fresh, canned would be great) and a handful of frozen peas.  I also added a touch of cream just because I could.

Let it boil away for a few minutes and you are done!

Food on Friday: July 2020

It's the second Friday of the month so here is Food on Friday. 

As you can see, there are 2 new themes –   Specialities from the US and Beef .  I hope you'll find some great stuff in your archives to share.

Feel free to add a number of things under each category and come back later in the month to add more if you would like to.   

To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below.  Then paste the url for your post about it into the second box. Mr Linky now makes you tick a compliance box which I always forget first time!

I'll be pinning your creations to the relevant Pinboards – Specialities from the US and/or Beef

Have fun!

Meatloaf in capsicum containers

For some reason I thought it would be fun to do meatloaf by cooking it inside capsicums (you might know them as bell peppers).  And it actually worked out quite well.

The meatloaf filling was made with equal quantities of lamb mince, chicken mince and pork sausage meat.  To that meat I added some softened onion, garlic and chilli.  For other seasoning I added a splash of Lea & Perrins sauce, and, of course salt and pepper.

I had some leftover paneer cheese which I cut up into cubes and included in the mixture.  After all these has cooked up a bit I let it cool and then mixed through some chopped spring onion (scallion) and then spooned it into the capsicum, put a bit of grated cheese on top and then cooked it in a moderate oven for about 45 minutes.