Some recipes using beef

AUSTRALIAN BEEF HOT-POT

3 lb chuck steak
1 apple, diced
2 tsp medium curry powder
1 tbsp garam masala
1 tin chopped tomatoes
4 oz raisins
1 pt beef stock
2 level tsp brown sugar
4 tbsp oil
4 medium onions, sliced
2 level tbsp flour
s&p
1 tsp tomato puree
1 tsp mixed herbs, chopped parsley

1. Cut meat into 3 cm squares, brown in oil, add onions, apple, curry powder. Saute a few minutes.
2. Stir in tomatoes, raisins, flour, stock s&p and sugar.
3. Simmer, covered, about 1 hr, until meat is tender, sprinkle in herbs and gm.
4. Garnish with parsley.
5. Serves 12

BEEF IN RED WINE

3tbsp oil
3 cloves garlic
13oz streaky bacon chopped
4 lbs stewing beef
5 tbsp flour
16fl oz red wine
½ water
3 bay leaves
20 tiny onions (pieces of onion)

1. Cook bacon and garlic in oil and butter, add beef and brown.
2. Add flour and wine, then bay leaves, pepper and onions.
3. Cook for ages, add ½ pint water if necessary.
4. Serves 14 - 16
   
   
   

Flemish Beef in Beer
3 kg chuck steak or thick flank, 3 tbsp oil
21 oz button onions
3 level tbsp flour
½ pt orange juice, rind of an orange,
½ pt water
1 ½ pt pale ale
3 sprigs rosemary
3 pinches grated nutmeg

1. Brown onions, put aside. Brown meat, add onions, Stir in flour.
2. Add orange rind and juice, water and ale, stir well. Add rosemary and nutmeg, season.
3. Bring to boil, stirring, transfer to casserole, cover and cook in oven at 170C for 2 hours.
4. Serve with potato.
5. Serves 18 - 20.

COTTAGE PIE - Serves 4

l lb cooked minced beef
2 medium onions, chopped
1 large carrot, diced
1 level tbsp flour
1/2 tsp herbs
1/2 tsp cinnamon
1 tbsp parsley
1/2 pt hot beef stock
1 tbsp tomato puree
s&p, oil
Topping: 2lb potatoes
1 medium leeks, chopped
2 oz butter
S&p
Fry onions in oil, add carrot and mince, cook 45 mins.
Season add herbs, cinnamon and parsley.
Stir in flour, add tomato puree and stock, cook a few mins.
Cook at 200C (Gas 6) about 25 minutes.




BOLOGNESE SAUCE (from Delia)

12 oz lean mince
6 oz chicken livers, chopped
4 rashers unsmoked bacon, chopped
2 tsp dried basil
1 onion, finely chopped
2 cl garlic
14 oz tin tomatoes
8 tbsp red wine
4 heaped tbsp tomato puree
3 tbsp olive oil
Heat oil, soften onion, bacon and garlic. Turn heat up add chicken livers mince and brown. Pour in tomatoes, tomato puree, wine basil, season. Simmer with lid on for 20 mins, then with lid off for 20 mins.


Beef and Bean Chilli

1 small red pepper, chopped
1/2 small fresh red chilli, chopped
1 medium onion, chopped
2 tbsp oil
1 lb minced beef
1 level tsp paprika
1 tbsp ground cumin
3 cloves garlic
400g chopped tomatoes
1 tsp tomato puree
1 tsp dried oregano
125ml/4 fl oz red wine or beef stock
salt
1/2 tsp sugar
400g canned kidney beans
Serves 5

1. Heat oil in large pan, fry pepper, onion, beef, paprika, cumin over moderate heat, stirring, until meat browns.
2. Add garlic, chilli, canned tomatoes and juice, tomato puree, oregano, wine or stock, salt and sugar. Cover, simmer 15 mins.
3. Add kidney beans, cook 5 mins and then serve.