Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Beef”

Oven Baked Tacos

This is the best way we have found to prepare tacos without them falling to bits and crumbling all over the place when you try to eat them.  Served straight out of the baking dish, they also stay hot for ages.  I was pressed for time so just used a boxed Taco Kit which had the seasonings included but it is even better using home made chilli…

This dish would also be fanatic for a bulk gathering – make a couple of trays and see them vanish before your eyes as you can’t stop at scoffing down just one…

Bake the tacos filled with chilli and shredded cheese

Bake the tacos filled with chilli and shredded cheese

While still hot in the baking dish pile on your favourite toppings...

While still hot in the baking dish pile on your favourite toppings…

Ingredients:

½ kg lean minced beef

1 packet Taco Seasoning

½ cup of water

10 hard Taco shells

Shredded Cheese (Mexican Blend is good)

 

Toppings

Baby tomatoes

Avocados

Black Olives

Sour Cream

Taco Sauce

Sour cream

Coriander

Shredded Lettuce

 

Method:

Preheat oven to 200C

Cook the minced beef according to the instructions on the Taco Seasoning packet

Place 12 hard taco shells upright in a baking dish – some aluminium foil rolled into balls is handy to keep them upright if necessary

Sprinkle some cheese in the bottom to stop the shells from absorbing any moisture from the meat sauce

Spoon meat sauce into each taco as desired – about halfway is good

Top with generous amounts of shredded cheese.

Bake for around 15 minutes or until cheese is melted

Leave the tacos in the baking dish and add your toppings as required

Serve immediately…

 

Bon Appetit!   🙂

Heavenly Homemade Hamburgers (Aussie Style)

There was a dill from America recently who made the news here by turning up his nose and declaring that Australians didn’t know how to make proper hamburgers!  As you can imagine we were feeling just a bit slighted so decided to make true blue, fair dinkum Aussie Hamburgers.  And we are so glad we did because they were sensational and if we could have, would have eaten two.  But we managed to curb our gluttony and enjoyed every mouthful of one big burger each.

So, without further fanfare – here they are.  The amounts shown make two big burgers…

AND they have beetroot on them AND and an egg!  (In some burger shops they serve a pineapple ring on them but even we thought that was a bit weird…)

IMG_8493

Ingredients:

500g lean beef mince

Onion salt

Olive oil

Balsamic Vinegar (optional)

2 rashers bacon

1 large brown onion sliced thinly

2 large free range eggs

2 slices tasty cheese

Handful of baby spinach leaves

1 roma tomato sliced

Sliced tinned beetroot

Tomato sauce

Salt & pepper to taste

2 hamburger buns

Method:

Combine beef mince with a dash of onion salt, pepper and tomato paste and form into large balls

Heat a little olive oil in a large pan and fry the onions until dark – I add a little balsamic vinegar to caramelise them

Meanwhile in a separate pan, flatten out the beef balls into large fairly thick discs and sizzle each side until cooked through

In the pan with the onions, push them to one side and throw in the bacon and fry until cooked though and push to one side

Using egg rings, break each egg in a ring and break up the yoke slightly.

When cooked on one side turn over and remove the ring

Place a slice of cheese on top of each burger and then start to assemble your creation

Split the buns and toast lightly on each side and top the flat side with spinach leaves

Add the sliced tomatoes

Place your burger on the tomatoes, top with the bacon, egg, beetroot and fried onions

A squirt of tomato sauce to crown the lot and put the top slice of bun on

Shove in gob!

 

 

Bon Appetit!  🙂

Jumbo Sausage Rolls

Winter is coming…  This means comfort food – lovely hot pies and everyone’s favourite – sausage rolls!  Don’t use the paste they sell in supermarkets which masquerades as sausage meat.  You need to buy it from a quality butcher as theirs seems to contain a lot less fat.   These are definitely not going to get a heart tick but we don’t eat them that often and they are utterly scrumptious…

The secret is the grated apple – this makes the cooked meat more moist and does not affect the taste at all.  Feel free to add in anything your fancy  – finely chopped mushrooms or bacon or leeks – it all tastes wonderful…

Jumbo Sausage Rolls

Ingredients:

1 kg of good quality sausage meat

1 egg, beaten

1 red onion, finely chopped

1 large zucchini, grated

1 large carrot, grated

1 large peeled apple, grated

1 cup of panko crumbs

½ cup of spicy red tomato sauce (or plain tomato sauce with some tabasco to taste)

½ teaspoon freshly grated nutmeg

Salt & pepper to taste

 

5 sheets frozen puff pastry

1 additional beaten egg for glazing

Sprinkling of paprika for garnish

Method:

Lay the puff pastry sheets out and cover with a cloth until thawed for use

Gently sauté the finely chopped onion in a little olive oil to soften

In a large bowl combine all the ingredients and mix well using your hands

Lay a sheet of pastry on a pastry mat and cut in half.

Take a generous amount sausage meat portion and place down the centre of pastry and forming a sausage.

Beat remaining egg and brush edges.

Roll up to enclose filling, and cut into 2 pieces.

Place on paper lined trays, seam side down. Brush with egg and lightly slash the top of the pastry Sprinkle with paprika if desired

Bake for 30 mins in an 180c fan-forced oven

Serve with tomato sauce

 

Bon Appetit!   🙂

Sensational Scotch Eggs

I ended up with a dozen eggs in the fridge and after much thought about what to do with them, I remember that old-fashioned favourite – Scotch Eggs!
Scotch Eggs are a bit of a labour of love but the end result is worth all the fiddling about with eggs and breadcrumbs (who doesn’t hate the big fat fingers you get when crumbing anything).

These are terrific hot but are even better served cold and we never go on a picnic without a box of these delicious football shaped treats.  Buttered bread in one hand and a Scotch Egg in the other – heaven…

 

Scotch Eggs

Ingredients:

10 large free-range eggs, 2 beaten

800 g quality sausage meat

1 small bunch fresh chives, finely chopped

1 small bunch fresh parsley leaves picked and finely chopped

1 whole nutmeg

1 tablespoon English mustard

Salt & pepper to taste

Plain flour, for dusting

2 cups Panko Crumbs

2 litres canola oil

Method:

Gently boil 8 eggs for 3 to 4 minutes, and then transfer to a bowl of cold water. Once cooled, carefully peel them.

Beat the reaming eggs to be used for the coating

Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper.

Give it all a good mix together then divide into 8 balls.

Wet your hands and flatten the sausage balls into oval-shaped patties.

Roll peeled eggs in flour then place in the middle of the pattie.

Gently shape the meat evenly around the egg, moulding it with your wet hands.

Roll in the flour; dip into the beaten egg, followed by the breadcrumbs.

Heat the oil in a deep pan or deep fryer – I test it by dropping in some breadcrumbs – if they sizzle it’s ready

Carefully lower the eggs into the pan and cook for about 6 minutes, turning them every so often, until golden.

Remove with a slotted spoon and drain on kitchen paper

Place in an 180c oven for a few more minutes to ensure the sausage casing is cooked though

 

Bon Appetit!  🙂

Sausage & Lentil Ragout

We love sausages and we love lentils.  Sometimes you just need some comfort food and this recipe is so easy and delicious it ticks all the boxes when it comes to flavour and texture.  I always use very good quality sausages and I find the German Weisswurst type are terrific as there is barely any fat in them and they are quick to brown and pop into the luscious lentil mixture in minutes.

Feel free to add or take out anything you like – this recipe has a sort of Italian flavour because of the balsamic and tomatoes but any vegetables you have to hand will suffice.  The vinegar gives a lovely tang and red or white wine vinegar can also be used.

Sausage & Lentil Casserole

 

When I served this up I had some toasted olive bread on the side – yummy…

Sausage & Lentils

Ingredients:

1 teaspoon olive oil

2 cloves garlic grated

1 onion finely chopped

2 celery sticks finely chopped

1 carrot finely diced

12 cherry tomatoes left whole

1 tub tomato paste

1 bottle passata

2 tins brown lentils, drained and rinsed

1 bag baby spinach

2 teaspoons Massel chicken stock powder

Salt & pepper to taste

Pinch sugar

1 tablespoon balsamic vinegar

6 long good quality sausages

Continental parsley for garnish

Method:

In a large pan, heat olive oil and gently fry the onions, carrot & celery until softened

Add grated garlic and fry for a few more minutes

Add tomato paste and passata and combine thoroughly

Add in the stock powder and simmer with lid on for around 15 minutes or until vegetables are soft

Throw in the lentils, whole cherry tomatoes and spinach and a little extra water if too thick.

Add in balsamic vinegar and season to taste

In the meanwhile gently fry sausages in a separate pan until golden brown and cooked though

Cut each sausage into four diagonally and tip into the lentil mixture

Mix thoroughly and heat through

The mixture can be left on a gentle simmer for another 15 minutes or so to ensure the flavour goes through the sausages

Sprinkle some finely chopped continental parsley on top and serve with crusty bread or polenta

 

Bon Appetit!  🙂

Chilli Con Carne

We love Chilli Con Carne which is basically a minced beef dish with a bit of heat and some beans.  The secret ingredient in my version of Chilli is a jar of Roasted Red Peppers. These add a sweetness to the sauce and the taste is divine.

The Chilli delicious on its own with just some grated cheese and corn chips or as a filling for tortillas or the latest from El Paso foods – Stand and Stuff Soft Tacos  – which are soft tacos shaped like a little boat that you can fill with yummy things and the filling doesn’t fall out!  Very clever indeed – our supermarket stocks them and we tried them this week with great success…

I prepare a platter filled with all the bits and pieces to be added as toppings and the possibilities are endless…   The quantity I cooked serves about 10 and it freezes very well.  This is terrific for a large gathering for a casual dinner…

Chilli Con CarneChilli with trimmings

Chilli Stand ups

Ingredients:

½ kg lean minced beef

2 cloves of garlic, grated

2 long red chillies (if more heat required leave the seeds in)

1 tablespoon olive oil

2 large carrots, grated

2 sticks of celery, finely sliced

1 jar of roasted red peppers, roughly chopped

2 teaspoons cumin powder

½ teaspoon grated nutmeg

1 large can crushed tomatoes

1 tub tomato paste

1 large tetra-pack of beef stock (about 4 cups)

Salt & pepper to taste

1 teaspoon sugar

2 teaspoons tabasco sauce (optional)

½ cup finely shredded coriander leaves and stalks

2 large tins red kidney beans, drained

 

Method:

Fry the garlic, chillies, carrot and celery together in the olive oil in a large pan until softened

Add the minced beef and break up with a wooden spoon mixing thoroughly

Add the crushed tomatoes, red peppers, coriander and tomato paste

Mix well and add in the beef stock

Season with a little salt and pepper and add the sugar

Stir well and bring to the boil then turn heat down and simmer, uncovered for a couple of hours or until liquid has reduced to a saucy consistency

Add the drained red kidney beans and check the seasoning

Add additional heat if required by adding some tabasco sauce

Bring back to the boil and simmer a further 30 minutes until rich and thick

Serve with grated cheese, corn chips and sour cream

 

Bon Appetit!  🙂

Swedish Meatballs

The Swedish Meatball craze struck when Ikea started serving them in their stores here in Melbourne.  Everyone was hooked on these luscious, creamy, slightly sweet balls of heaven.  I recently decided to try my hand at making them after watching a video clip of USA cooking host/chef  Rachel Ray who added an unexpected ingredient – crushed ginger snaps!

My version is sort of an amalgamation of all the versions out there but I have included half a dozen crushed ginger snap biscuits to the sauce.  This gives a lovely tang and thickens the sauce at the same time.  Swedish meatballs also have berry jam of some sort included in the sauce but I used plum jam as it was all I had.  The result was delicious and my husband was scoffing them straight out of the pot…

These are really so easy to make – you can prepare the meatballs earlier in the day and just add to the sauce.  It doesn’t take much longer than boiling the water and cooking the pasta.  They freeze well so I made a large pan and got about 36 meatballs out of the amount of meat I used.

Swedish Meatballs

Ingredients:

Meatballs

1 kg mixed ground beef & pork

1 egg

2 slices bread soaked in milk

1 teaspoon all spice powder

Salt & pepper to season
Sauce

2 tablespoons butter

2 medium onions, chopped

1 clove of garlic, grated

2 tablespoons plain flour

3 cups of beef stock

Salt & pepper to taste

6 ginger snap biscuits crushed

2 tablespoons berry jam (I used plum and it was delicious)

2 tablespoons sour cream

Salt & pepper to season

Small pasta (I used shells, cooked al dente)

Extra butter for the pasta (optional)

Finely chopped parsley, for garnish

1/2 cup cornichons finely chopped (optional)

 

Method:

Melt the butter in a large skillet over a medium heat taking care not to burn it

Add the onions and garlic and cook for 5-10 minutes until softened

Stir in the flour and cook for a minute or two.

Take the pan off the heat and stir in stock

Place back on heat and gently simmer until it thickens slightly

In the meantime squeeze the milk out of the bread by squishing in your hands

Add this to a bowl with the meat, egg and allspice powder

Mix thoroughly with your hands and roll into balls

Gently drop the meatballs into the sauce and simmer for 15 minutes or until they are cooked through

Gently stir in the crushed ginger snaps, the sour cream and the jam and bring back to a simmer

Season the finished sauce with salt and pepper.

Serve on top of pasta which has been tossed with some butter and parsley

Top with finely chopped cornichons

 

Bon Appetit!  🙂

Delicious Beef and Guinness Stew

Cold winter nights in Melbourne and time to enjoy a rich simmering pot of Beef & Guinness stew…   Bubbling away on the stove top the aroma is wonderful and comforting.  I adapted this recipe I found on the internet and added in some balsamic vinegar at the end of cooking.  It adds a deep colour and richness to the stew and a bit of zing as well…

I served this with traditional Irish Champ which is lovely with any meat dish.  The left overs are in the freezer waiting to go into a lovely pie!

Amounts below will serve 8 people…

Beef & Guinness Stew

Ingredients:

1 packet streaky bacon cut into small pieces

2 kgs diced casserole beef cut into 2-inch pieces

1 teaspoon salt or more to taste

Freshly ground black pepper to taste

2 onions, coarsely chopped

1/2 teaspoon salt

4 cloves garlic, minced

1 large can of Guinness

1 small tub of tomato paste

6 sprigs of fresh thyme

6 carrots cut into 1-inch pieces

4 stalks celery cut into 1-inch pieces

2 teaspoons white sugar

1/2 teaspoon freshly ground black pepper or to taste

4 cups of chicken stock or as needed to cover

2 tablespoons of balsamic vinegar

 

Method:

Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp

Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.

Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste.

Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned

Place beef in stew pot with bacon, leaving fat in skillet.

Add in the onions and cook onions in the retained fat in the skillet until lightly browned

Add in the garlic with onions until soft

Pour beer into skillet and stir with a wooden spoon to de-glaze the pan

Pour cooking liquid from skillet into the stew pot.

Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper and enough chicken broth to cover.

Bring stew to a gentle simmer, stirring to combine; reduce heat to low

Simmer stew until beef is fork-tender or about 2 hours

Stir stew occasionally and skim fat or foam if desired.

If the stew has not thickened enough raise heat to medium-high.

Bring stew to a low boil and cook until stew has cooked down and thickened

Remove and discard thyme

Add in balsamic vinegar and adjust salt and pepper to taste

Sprinkle with fresh thyme and serve with Irish Champ (mashed potatoes with butter, milk, salt & pepper and finely sliced spring onions mixed through)

 

Bon Appetit!   🙂

Easy Beef Stroganoff

We used to love Beef Stroganoff.  This dish was considered the epitome of elegance to serve at a dinner party in the 70’s and 80’s and sadly has fallen out of favour in recent years.

Eager to experience that delicious taste again, I hunted down my old Woman’s Weekly recipe which never fails and made it the other night.  It takes only minutes to prepare and the only thing I changed is I use Swiss Brown Mushrooms as they have a delicious nutty flavour.  I highly recommend using fillet steak as it is incredibly tender and cooks very quickly.   We got six good size serves from the quantities in the recipe below…

Served with pasta bows and sprinkled with some paprika this is so yummy it’s hard to stop at just one serving.

Vegetarians can also omit the meat and stock cubes and just use a variety of mushrooms for texture and taste (include some soaked Porcini Mushrooms and use the mushroom water instead of just water) – it’s just as delicious…

Beef Stroganoff

Ingredients

750g (1½lb) fillet steak

125g butter

1 medium onion

500g Swiss Brown mushrooms

salt & pepper to season

2/3 cup water

2 beef stock cubes

2 tablespoons tomato paste

300ml sour cream

1 teaspoon cornflour

 

Method

Carefully remove any fat or sinew from meat.

Cut meat into 5mm (¼ in) slices. Cut slices into 1cm (½ in) strips. (If meat is frozen for one hour beforehand it is easier to cut into thin slices.) Heat 60g of the butter in a large frying pan until very hot.

Add a quarter of the meat, cook very quickly until golden brown, remove meat from pan immediately.

Repeat with remaining meat, a quarter at a time. Add remaining butter to pan.

Add peeled and finely chopped onion to pan, saute gently until onion is lightly brown

Add sliced mushrooms, saute gently until mushrooms are tender.

Return meat to pan with salt, pepper, water, crumbled stock cubes and tomato paste, stir until combined.

Bring to boil, reduce heat, simmer. covered for 5 minutes. Put sour cream and cornflour in bowl, stir until well combined.

Gradually add to meat mixture, stirring until mixture boils and thickens.

Reduce heat, simmer, uncovered for 5 minutes.

 

Bon Appetit!  🙂

Old-fashioned Bangers & Mash

It’s now Autumn in Melbourne and our thoughts are turning to comfort food on these cool nights.  The simplest things in life are usually the best and nothing beats bangers and mash for good a old-fashioned daggy dinner…

Tip 1:  ALWAYS use the best quality sausages you can find.  There is nothing worse than finding bits of unidentified gristle in a snag.

Tip 2:  Never pierce sausages before cooking them.  All the lovely juices will flow out otherwise and you will be left with a dried up lump of meat in a skin…

Tip 3:  Mushy peas have a taste all of their own and are much better than ordinary peas (which you can use of course).  I buy the brand Batchelors from Rob’s British Butchers in Dandenong and the size is just right for two hungry diners

Tip 4:  Who has time to fiddle around making gravy when it can be heated up in 40 seconds in the microwave!  I use Gravox Best Bangers ‘n Mash Gravy and it’s a deliciously onion flavoured which goes beautifully with snags…

Tip 5:  Any left over mash can be used to make Scottish Tattie Scones for breakfast the next day!

Bangers & Mash

 

Ingredients:

2 high quality sausages

3 large potatoes peeled and cut into quarters

2 tablespoons butter

2 tablespoons of milk

Salt & pepper to taste

I tin of Mushy Peas

I pouch of Gravox Best Bangers ‘n Mash gravy

 

Method:

Gently cook your sausages over a low to medium heat until cooked through

In the meantime, boil quartered potatoes in salted water until tender and drain thoroughly

Shake off excess moisture from potatoes in a colander and return to pot

Add two generous tablespoons of butter and mash with a potato ricer

Add some mile to soften and season with salt & pepper

Beat with a wooden spoon until smooth and creamy adding additional butter if required

Heat the mushy peas in a pot and heat the gravy in the microwave according to packet instructions

Place a generous dollop of mashed potatoes in the bottom of a bowl

Place the mushy peas beside the potato mash

Top with a beautiful juicy sausage

Pour over the gravy

Be sure and serve everything piping hot

 

Bon Appetit!  🙂

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