Stir Fry Beef

700 grams beef (rump, snitzel, sirloin sliced thinly)

300 grams chopped mushrooms

Bunch spring onions

Carrots cut into strips

Peppers cut into strips

Green vegetables beans or asparagus, broccoli, Asian vegetables such as Bok Choy, Pak Choy  - anything you have

Juice and grated rind of an orange

4 tablespoons oyster sauce

1 tablespoon ginger chilli sauce

1 tablespoon chopped ginger

3 cloves of garlic

2 tablespoons of sesame oil or any other oil you have.

Boil, steam or microwave vegetables with the exception of spring onions and any Asian vegetables until tender.  Drain and plunge into cold water. 

Heat oil in fry pan and stir fry meat until just cooked about 3 minutes.  Don’t overcrowd the pan or the meat will stew.  Do in batches to avoid meat stewing.

Take meat out of pan and add microwaved vegetables plus Asian vegetables, spring onions,  orange juice and rind, chilli sauce, oyster sauce and chopped garlic and ginger.  Fry until heated through and add meat back to the pan .  Toss for 2 minutes heat through.

Serve with rice or pasta.  Top with extra spring onions.  

Beef and Mushroom Casserole

Serves 3-4 

2 onions

4  rashers “Farm Gate” loin bacon chopped

2 cloves garlic 

1 tbs oil

750 grams blade steak

1 tsp paprika

2 tbs lee and perrins sauce (Worcestershire sauce)

2 tbs tomato paste

1 can Campbells Mushroom Soup (condensed)

Mushrooms as many as you want chopped into quarters or leave whole.  

Brown onions, bacon, garlic in non stick pan over medium/high heat for 5-6 minutes until just brown.  Place in crock pot which has been turned on to HIGH.

Cut meat into large cubes and put in crock pot with paprika, lee and perrins, tomato paste, mushroom soup chopped  mushrooms which have been cut into quarters.

Turn crock pot to low and cook 8 hours.  If you are around stir it but otherwise don’t worry.  

Serve on lots of rice or pasta with sour cream on the top and parsley or coriander or just pepper. 

Beef Casserole with Mushrooms

5 rashers streaky  bacon chopped

2 onions sliced

4 cloves garlic chopped

50 grams butter

1.5 kilo of blade steak, chuck steak  or topside cut into chunky pieces from 

1 cup port or red wine

1 cup beef stock or 1 teaspoon beef stock powder dissolved in 1 cup water

2 tablespoons tomato paste or puree

1 teaspoon of mixed dried herbs. Rosemary, thyme, sage or 1 tablespoon fresh herbs

6-8 carrots scrubbed

250 grams mushrooms sliced 

Chopped parsley

Salt and pepper

Fry  chopped bacon slowly in a large fry pan.  Remove bacon to an oven proof casserole.  Fry onion and garlic in bacon fat left in the pan for 5-6 minutes then put in casserole dish.  Add butter to fry pan.  Dust meat with flour and brown in butter.  Add browned meat to casserole dish.  Swill out the pan with the port or red wine, beef stock or water and stock.  Add the tomato paste or puree and stir to include all the meat juices and pan scrapings.  Pour into casserole dish.  Add herbs, carrots, sliced mushrooms, salt and pepper.

Place lid on casserole and cook in a slow oven 150 degrees C for 3 hours until meat is tender.  Stir every now and then and serve with chopped parsley.  Have this meal with baked potatoes and lots of crusty bread to mop up the delicious gravy.  

Perfect Roast Fillet of Beef

This never fails.

Whole Eye Fillet

1 eye fillet of beef, trimmed of all sinew and fat and the same thickness throughout.  Take silver skin off if there is any on the meat.

Preheat oven to 220 degrees C.  Place meat in a roasting dish and season with salt and pepper.  Place in hot oven and time for exactly 20 minutes.  No more no less.  Remove from the oven and cover the meat with tinfoil like a little tent.  Rest the meat for 10-12 minutes before serving.  This stops the meat bleeding everywhere.  The juices are brought to the meat’s surface when it is cooking and resting allows the juices to settle and soak back into the meat keeping it tender and moist.  The 20 minute rule always works for tender perfect pink but not bloody beef.

This never fails

Perfect Pan-Roasted Fillet Steaks

Pan-roasting is a simple technique that involves searing food on top of the stove then completing the cooking in a hot oven.  Make sure that the pan is suitable for the oven as well.

Fillet steaks sliced into 4-5 cm thick pieces.

Pan fry over high heat to brown and sear the surface both sides of the steaks and then finish by placing pan into a hot 220 degree C oven.  Roast for 4 minutes for medium rare or 5-6 minutes for more well done.  Remove from oven cover with tinfoil and rest the meat for 5-10 minutes

Beef Casserole

1 pack Farm Gate loin bacon

2 large onions chopped

5 cloves garlic

100 grams butter

1.5 kg Farm Gate  blade steak cut into large cubes

3 tbs flour

Salt and Pepper

1 cup red wine

1 cup beef stock or 2 tsp powdered  beef stock mixed with  1 cup of water

3 tbs tomato paste

1tsp dried oregano, sages, thyme, pasley or fresh chopped herbs

Carrots sliced

Mushrooms quartered

Fry bacon in fry pan and transfer to large oven proof casserole dish.  Fry onion and garlic in bacon fat until onion is translucent.  Add to casserole dish.  Add butter to fry pan.  Dust steak in combination of flour salt and pepper.    Fry steak quickly on all sides.  Add to casserole dish.  Add red wine to fry pan with beef stock.  Add tomato paste and stir to include all pan residue.  Add to casserole.  Add herbs, carrots, mushrooms and extra salt and pepper.

Cook covered 140 degrees C for 2.5 – 3 hours until meat is tender.  Serve with lots of pasta, baked potatoes, bread.

FARMHOUSE POT ROAST

1 x 1.5 kg rolled beef roast.
3 tablespoons flour.
1 teaspoon dry mustard.
30 grams butter.
3 rashers bacon, rind removed and sliced.
3 carrots, finely chopped.
3 sticks celery, finely chopped.
2 cups beer.
1/4 cup tomato puree.
2 tablespoons horseradish
1/2 teaspoon black pepper.

Combine flour and mustard and rub well into surface areas of rolled roast.

Heat butter in a large saucepan and cook meat on all sides until well sealed.

Remove and stand.

Add bacon, carrots and celery to pan and cook, stirring, until bacon is crisp. Add remaining flour, stirring constantly until well browned.

Pour in beer and stir until sauce thickens. Add tomato puree and horseradish and simmer 2 minutes. Add rolled roast, cover and simmer gently for 1 1/4 - 1 1/2 hours, or until meat is tender.

Remove meat, slice and transfer to serving plate. Keep warm. Reduce sauce until thickened and pour over meat.