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Stuffed Peppers

14 Apr
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Homemade stuffed peppers! So tasty!

The following recipes makes about 10 to 12 stuff peppers. Thank you to Lillian for the recipe, and Andrew for making the stuffed peppers shown in the pictures.

  • 1 med sized onion
  • 2-3 cloves of garlic, chopped
  • 1/2 bunch of chopped Italian parsley
  • 2 medium or 3 small zucchinis, peeled and chopped to bite size pieces
  • 3 fresh medium sized tomatoes, diced
  • 10-12 large bell peppers, hollowed but save tops of peppers
  • 1 kg extra lean ground beef
  • 1 can tomato sauce (400mL)
  • salt, pepper, paprika as needed
  • 1 cup milk
  • 2 tablespoons +1 tablespoon olive oil
  • 2 cups of water
  • 1/2 cup rice (uncooked)
  • 1/4 cup quinoa (optional)
  • 1 egg, beaten
1. In a frying pan, add 2 tablespoons of the oil and chopped onions. On medium heat, sauté until onions are soft.
2. Add garlic and ground beef.  Put a dash of water so that the beef does not burn. This may need to be repeated to prevent mixture from drying out. Cook on medium heat.
3. Add the salt, pepper, paprika and chopped up parsley. Mix well.
4. Add zucchini and tomatoes. Keep adding water, if needed.
5. Add half a can of tomato sauce.
6. Cook beef and vegetable mixture for about 45 minutes on medium so that the vegetables are soft.
7. Turn off the stove and remove from heat. Add rice and egg. Mix well. The egg should be warm but not scrambled.
8. Stuff the peppers with the beef and vegetable mixture. Cover peppers with their tops. Place stuffed peppers in a deep-sided baking dish.
9. In a bowl, mix milk, water and remaining tomato sauce. Add 1 tablespoon oil, salt, pepper and paprika.  Pour over peppers. The liquid should be half way submerging the peppers.
10. Bake covered at 375°C for approximately 1 hour. This may be longer depending on your oven and size of the peppers.  During this time, check the stuffed peppers every 20 minutes and add water if needed.  Shake the dish so the liquid is uniform around the dish and cover it again. The stuffed peppers are ready when a fork goes easily into the peppers and the rice is cooked.
11. Optional — for a crisp browned look, uncover the dish for 7-10 minutes at the end. Increase heat to 400 degrees but supervise carefully not to dry the peppers up.
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Peppers hollowed out with tops of the peppers saved.

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Peppers in the processs of being stuffed with beef-vegetable-rice mixture.

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Stirred Fry Shanghai Noodles with Beef and Veggies

21 Feb

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  • 1tbsp ginger, minced
  • 3 cloves garlic, minced
  • 600g Shanghai noodles, rinsed with boiling water to remove oil and starchiness
  • 1 bell pepper, sliced into bite size pieces
  • 100g sirloin beef, sliced and coated with corn starch
  • canola oil
  • dash of plum brandy
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • salt and pepper to taste
  • 1tbsp light soy sauce
  • 1tbsp dark soy sauce
  • 3 to 4 sprigs of green onion, cut into the same size as the pepper
  • 1 small onion, cut into the same size as as the pepper
  • water
  • hot sauce if you wish
  1. In a wok, coat the bottom of the wok with oil on high heat.
  2. Once oil is heated, add beef. Cook beef for 1 to 2 minutes on high heat, then turn over and cook for another 1 minute. During this time, season beef with salt, pepper and sugar.
  3. Add onions, garlic, ginger, hot sauce and bell peppers to the beef. Cook on high heat  until the onions and peppers soften, and the beef is completely cooked. During this time, add plum brandy, light soy, and fish sauce. A dash of water maybe needed if contents of wok appear dry. Mix well.
  4. Add noodles, green onions and dark soy sauce. Mix well until noodles are hot and soft. A dash of water maybe needed if contents of wok appear dry.
  5. Serve immediately. Portions are enough for two hungry people.

 

Crispy Beef Fried Rice

30 Aug

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  • 1 cup of rice, cook and let cool completely before using.
  • 3 green onions, chopped
  • 1 medium onion, chopped
  • beef, diced
  • corn starch
  • salt and pepper
  • vegetable oil
  • 1 tbsp fish sauce
  • 2 to 3 tbsp light soy sauce
  • 2 eggs, beaten
  • 1 tsp sugar
  • 1 tbsp ginger, finely chopped
  • 2 cloves of garlic, finely sliced
  • 2 tbsp hot sauce.
  1. Coat the beef in the corn starch. Add salt and pepper to taste.
  2. In a wok on high heat, add enough oil to coat the wok.
  3. Place beef in the wok in a single layer. Do not stir but let the beef cook on this high heat for 1 minute or so. (Not stirring will help the beef crisp up.)
  4. Add fish sauce, hot sauce and sugar. Mix this well with the beef.
  5. Add onions. Stir often.
  6. Once the onions are soft, create a well in the wok. Pour a thin layer of oil, and then add the eggs.
  7. Once the eggs are almost cooked, add rice, garlic, ginger, green onions and soy sauce.
  8. Stir well until combined.
  9. Serve immediately. Enjoy! (Serves two very hungry individuals.)

Cheddar Meatloaf Meatballs

13 May
Meatloaf meatballs with homemade ketchup style sauce.

Cheddar meatloaf meatballs with homemade ketchup style sauce.

Sauce*

  • 6 oz can of tomate paste
  • 1/2 cup white vinegar
  • 1/4 water
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce

*This sauce is quite similar to homemade ketchup.

1. In a small pot, add all the sauce ingredients. Combine.

2. Place pot on a burner and gently stir until sauce begins to bubble.

3. Once the sauce begins to bubble, turn down to the lowest heat and simmer covered for 20 minutes.

4. While the sauce simmers, make the cheddar meatloaf meatballs.

Meatloaf formed into meatballs.

Meatloaf with cheddar formed into meatballs.

Meatloaf meatballs (makes approximately 20):

  • 1 lb of extra lean ground beef
  • 1 small onion, peeled and grated
  • 1 slice of bread softened with milk
  • sea salt and freshly ground pepper to taste
  • 1 cup of diced cheddar cheese
  • 1 egg, beaten
  • 1 tsp each of basil and/or oregano
  • 1/2 tsp sea salt
  • 1 tsp freshly ground pepper

1. In a mixing bowl, thoroughly combine all the meatloaf ingredients.

2. Form mixture into one inch diameter balls and place  meatloaf meatballs onto a lined baking sheet. (Alternatively, make into one meatloaf round and adjust baking time appropriately.)

Meatloaf meatballs with homemade ketchup style sauce.

Meatloaf meatballs with homemade ketchup style sauce.

3. Place a scoop of sauce onto each meatball.

4. Bake for 15 to 20 minutes at  375º in a preheated oven. Serve while hot.

TIP: Turn any left over meatloaf meatballs into a meatball sub.

This reciped is inspired from Chef Michael’s Kitchen.

Beef Stroganoff

22 Jan
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Beef stroganoff with German egg noodles (spaetzle).

This recipe was inspired by Jamie Oliver’s version.

  • 1 lb of beef, sliced into 1/4 inch thickness (use a prime cut of beef if possible)
  • 1 tbsp paprika
  • 1 tbsp sugar
  • sea salt and freshly ground pepper
  • a few cremini mushrooms, halfed or quartered depending on their size
  • 3 pickles, finely sliced
  • 1 onion, finely sliced
  • 3 to 4 cloves garlic, minced
  • 1 cup of plain yogurt (I used Astro’s Balkan Style Natural Yogurt)
  • 1/2 cup skim milk
  • 1 cup of parsley, finely chopped (include the stems)
  • 2 to 3 tbsps brandy (I used Serbian plum brandy)
  • 4 tbps olive oil
  • 2 sprigs green onion, chopped (optional, it’s mostly for colour)
  • rice or egg noodles, enough for two people

1. In a bowl, season beef with sea salt, pepper, paprika and sugar. Coat the beef well with the seasoning.

2. Heat a large pan on medium.

Pickles, garlic, onions, mushrooms and parsley gently cooking a large shallow pan.

Pickles, garlic, onions, mushrooms and parsley gently cooking a large shallow pan.

3. Add 2 tbsp oil, onions, garlic, pickles, parsley and mushrooms. Season lightly with sea salt and pepper. Sautee for about 5 minutes or until mushrooms are soft.

4. Temporarily transfer contents of pan onto a plate or bowl.

5. Increase burner heat to high. In the same pan, add oil, then beef. Sear the beef for a couple minutes on each side. Try not to over cook the beef.

Strips of beef searing in a pan.

Strips of beef searing in a pan.

6. Add in brandy and return the vegetables into the pan.

7. Turn off heat but do not remove pan from burner.

8. Add in yogurt, milk and green onions. Mix well.

9. Serve with rice or egg noodles.

Beef stroganoff.

Beef stroganoff.

Meatloaf

13 May

Beef meatloaf served with brown rice and sauteed baby spinach.

  • 1.5 lbs of extra lean ground beef
  • 1 small carrot, grated
  • 1 small onion, chopped
  • 2 slices of crustless bread soaked in milk and mashed up, drain any excess milk but leave the bread saturated with milk (the soggy bread will keep the meatloaf moist while in the oven)
  • 1 egg, beaten
  • 2 tbsp of worcestershire sauce
  • 2 tbsps of dijon mustard
  • 2 tbsps of extra virgin olive oil
  • sea salt and pepper to taste

Add olive oil to a hot pan and saute the onions and carrots.  Cook until both the carrots and onions are soft and add salt and pepper to taste.  Set aside and let cool.  Once cooled, add the carrots and onions as well as the beef, egg, soggy bread, dijon mustard and approximately half a teaspoon of salt and pepper into a large mixing bowl.  Combine well and transfer to a lightly greased baking dish.

Meatloaf ready for the oven.

Place into a preheated oven at 350ºC for 30 minutes uncovered. Note: the dimensions of my baking dish is 8 by 6 inches and 3 inches deep, so cooking time may vary depending on the size of your baking dish.  Let finished meatloaf cool for 5 minutes before serving.

Beef Stew

3 Apr

The following beef stew recipe was provided to me by Lillian Beltaos but with a few changes from the original recipe.  The main difference is Lillian’s recipe also includes dumplings which I haven’t quite mastered.

Beef stew served with brown rice.

  • 2lbs of stewing beef
  • 1 medium onion, chopped
  • 3 cloves of garlic, finely chopped
  • 1 green pepper, diced
  • 1 carrot, peeled and diced
  • 2 medium tomatoes, diced
  • 2 medium potatoes, peeled and cut into large chunks
  • 1 can (398mL) of tomato sauce
  • 1/2 cup of water
  • 1/2 cup of milk
  • 2 tbsps of extra virgin olive oil
  • 2 bay leaves
  • 1 tsp of paprika
  • salt and pepper to taste

Onions, carrots, green peppers, garlic and tomatoes.

Turn the burner to high.  In a deep pot, add in the olive oil and onions.  Cook the onions until they are soft and translucent, then add in the meat, paprika, salt, pepper and garlic.   Mix well.  Brown the meat for a couple of minutes.

Seasoning and browning the beef.

Add in the carrots and green peppers. Cook for another couple of minutes before adding in the water, milk, tomato sauce and bay leafs.  Once the liquids in the pot begin to boil, turn down the heat so that the liquids are at a very low and gentle simmer. Add in the tomatoes and cook for two hours uncovered.  After the two hours, add in the potatoes and cook for another one to two hours uncovered.

Stew before it has slowly cooked for a long time.

Stew after it has slowly cooked for a long time.

You can check the readiness of the stew by seeing if the beef is soft and falls apart when pierced with a fork. Taste to see if more salt and pepper are needed. Serve hot. This stew goes well with a simple salad, rice or mash potatoes.

Thank you to Lillian for sharing her recipe.