Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

May 06, 2018

BARBECUED HAMBURGERS

Ingredients:
Fresh bread crumbs-50 gms
Milk- 90 ml
Salt - 1/2 tsp
pepper - 1/2 tsp
Lean minced beef-700 gms
Small onions - 2 (finely chopped)
Vegetable oil  - 1 tbsp
Cider vinegar- 115 ml
Chilli powder - 1 1/2 tsp
dried oregano - pinch
Worcestershire sauce - 4 tbsp
Tomatoes-4 (peeled and chopped)

Method:

  • In a large bowl, combine bread crumbs, milk, salt and pepper. Add the beef and half the chopped onions. Mix well and shape the mixture into 6 burgers, each about 3/4 " thick.
  • Heat the oil in a large, heavy frying pan over moderate heat for about one minute.
  • Add the burgers and cook for 2 minutes on each side. Meanwhile in a small bowl, combine the remaining onions, the vinegar, chilli powder, oregano, Worcestershire sauce and tomatoes.
  • Pour the mixture over the burgers and cook for 5-8 minutes or until the sauce is thickened.
  • Serve.

May 01, 2018

MEAT SAUCE FOR SPAGHETTI

Ingredients:
Olive oil - 2 tbsp
Onion - 1 (chopped)
Carrot - 1 (diced)
Celery stalk - 1 (diced small)
garlic cloves - 3 (chopped)
Lean ground pork - 250 gms
Ground beef - 250 gms
Sausage meat - 125 gms
Crushed chillies - 1/4 tsp
Thyme- 1/2 tsp
Oregano - 1/2 tsp
Chilli powder - 1/4 tsp
Sugar - 1/4 tsp
Bay leaf - 1
dry white wine chardonnay - 1 cup
Tomatoes - 2 cans (800 gms) , drianed and chopped
Tomato paste - 160 gms
Salt and pepper

Method:

  • Heat oil in deep skillet. Add onion, carrot, celery and garlic; cover and cook 3 minutes over medium heat.
  • Add pork, beef and sausage meat, mix well and continue cooking 4 minutes. Do not cover.
  • Add seasonings, sugar and wine; cook 3 minutes over high heat.
  • Stir in tomatoes, tomato paste and correct seasoning; bring to boil.
  • Cook sauce partially covered about one hour over low heat; stir occasionally.
  • Serve this sauce with spaghetti or use it in a variety of pasta dishes as it is versatile. 

April 29, 2018

SIN SUL LO

Ingredients:
Sesame seed - 1/4 cup
Soy sauce- 1/4 cup
Garlic clove - 1/2 (minced)
Salad oil - 2 tbsp
Lean, tender beef such as sirloin or
tenderloin - 1 pound (thinly sliced)
Ground pork - 1 pound
Pine nuts, pistachio or walnut pieces - 45
Cornstarch
Eggs - 2 (slightly beaten)
Salad oil for frying
Spinach  - 1 pound
Fresh mushrooms - 1/4 pound
Turnips - 2 (peeled)
Carrots - 2 (peeled)
Boiling salted water
Regular strength beef broth - 8 cups

Method:

  • Toast the sesame seed by stirring them in a dry pan over medium heat until browned; combined with soy sauce, garlic and 2 tablespoons salad oil.
  • Cut the beef slices into 2 or 3 " wide strips, marinate for one to two hours in half of the sesame soy mixture.
  • Combine the remaining sesame soy mixture with the ground pork; form small balls, inserting a nut meat in the middle of each.
  • Roll balls in cornstarch to lightly coat them, then dip in the beaten egg.
  • Lightly brown the pork balls on all sides in a frying pan with a small amount of the salad oil.
  • Remove stems from the spinach, blanch leaves in boiling water just until lump.
  • Carefully place leaves to make stacks about 1/2 " deep; dip in cornstarch, coating the stacks all over, then dip in beaten egg.
  • Saute the spinach stacks in salad oil until lightly browned , then cut each into slices about 1 1/2"  wide.
  • Slice the mushrooms and saute lightly in salad oil. Cook the turnips and carrots in boiling salted water just until tender.
  • Thinly slice the turnips and cut to fit the width of the moat if the hot pot is used.
  • Score the carrots lengthwise about 1/4" deep on 4 sides, then cut in thin slices - each slice should resemble a flower blossom.
  • Arrange a section of half of each ingredient clockwise in the cooker in this order: turnips, marinated beef, carrots, mushrooms, spinach slices, and meat balls.Repeat until cooker is filled.
  • Arrange your choice of garnishes alternately on top.
  • Set the cooking pot in the middle of the table.Pour in the beef broth, which has been re-heated in the kitchen.Cover the cooker and allow to simmer for several minutes then remove the common pot, using forks.After all foods have been eaten, ladle broth into soup bowls for sipping. Serves 4-6.
Garnishes:
  • USe a small amount of several of these: Slices of hard cooked eggs, green onion tops, pine nuts, blanched walnuts, sliced steamed fish cakes called Kamaboko or mushroom slices, spinach slices, or pork balls saved from the cooking ingredients.
This dish, always reserved for special occasions in Korea, in historically an even more elaborate creation than the relatively simplified version.

April 06, 2018

SWEET 'N' SOUR BEET SOUP

Ingredients:
Sliced beets - 225 gms can
Whole white potatoes - 225 gms can (drained)
Beef broth - 1 cup
Light cream or milk - 1/2 cup
Small onion - 1/2 (chopped)
Sugar - 2 tbsp
Vinegar - 2 tbsp
Salt - 1/4 tsp
Pepper - 1/4 tsp
Beet slices, Chives and enoki mushrooms for garnishing

Method:

  • Reserve four beet slices. Set the beet slices aside.
  • In a blender container combine remaining undrained beets, whole potatoes, beef broth, light cream or milk, onion, sugar, vinegar, salt and pepper. Cover and blend till pureed.. 
  • Transfer the pureed beet mixture to the medium saucepan.
  • Cook till heated through, stirring occasionally. Do not boil.
  • Meanwhile, use an hors d'oeuvre cutter to cut 8 decorative shapes from reserved beet slices.
  • Float beet shapes atop individual serving bowl of soup, if desired.
  • Garnish with chives and enoki mushrooms.


March 24, 2018

OLD - TIME BEEF STEW

Ingredients:
Beef chuck - 2 pounds (cut in 1 1/2" cubes)
Shortening  -2 tbsp
Worcestershire sauce - 1 tsp
Garlic clove - 1
Onion - 1 (sliced)
Bay leaves- 2
Salt - 1 tbsp
Paprika - 1/2 tsp
Pepper - 1/4 tsp
Dash ground allspices
Carrots - 6 (peeled and quartered)
Potatoes - 4 (peeled and quartered)
Small white onions gravy  - 1 pound

Method:
  • In Dutch oven thoroughly brown meat in 2 tbsp hot shortening, turning often.
  • Add 2 cups hot water, Worcestershire sauce, garlic, onion, bay leaves, salt, sugar, pepper, paprika and all spice.
  • Cover and simmer for 1 1/2 hours, stirring occasionally to keep from sticking.
  • Remove bay leaves and garlic.
  • Add carrots, potatoes and onions.
  • Cover and cook 30 -45 minutes or till vegetables are tender.

For Gravy: 
  • Sim fat from liquid; measure 1 3/4 cups liquid. Combine 1/4 cup water and 2 tbsps all purpose flour till smooth. Stir slowly into hot liquid. Cook and stir till bubbly. Cook and stir 3 minutes.


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