BEEF OLIVES
BEEF OLIVES
This updated version of a traditional recipe is ideal for entertaining. Slices of beef are wrapped around a mushroom stuffing to make rolls, which are then braised with vegetables.
Quantity: 4 Serves
Prep Time: 20 mins, plus 20 mins soaking
INGREDIENTS:
500 g beef topside, cut into 8 very thin slices
2 T olive oil
1 T coarsely crushed black peppercorns
1 onion, thinly sliced
2 celery stalks, sliced
400 g new potatoes, scrubbed and cut into 5 mm thick slices
2 carrots, peeled and sliced
600 g ripe tomatoes, chopped
300 ml beef stock
1⁄3 c (80 ml) dry sherry
1 bay leaf
2 T chopped fresh flat-leaf parsley.
MUSHROOM STUFFING:
15 g dried porcini mushrooms
2 T olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
200 g Swiss brown mushrooms, finely chopped
1⁄4 c (25 g) fine fresh breadcrumbs (made from day-old bread)
1⁄3 c (20 g) finely chopped fresh flat-leaf parsley
1 t dried thyme
1 lemon, zest finely grated
pinch of cayenne pepper
PREPARATIONS:
To make the stuffing, put the porcini mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes.
Drain and chop, then set aside.
Heat the oil for the stuffing in a large frying pan over a medium heat.
Add the onion and garlic and cook gently, stirring frequently, for 5-8 minutes, until golden.
Add the Swiss brown mushrooms and fry for 5 minutes, stirring occasionally, then stir in the chopped porcini mushrooms and the remaining stuffing ingredients.
Season, then set aside to cool slightly.
Wipe out the pan.
Lay the beef slices between sheets of plastic wrap and bash out as thinly as possible using a rolling pin.
Place, side by side, on a board.
Divide the stuffing among them, then roll up each slice and secure with wooden cocktail sticks.
Lightly brush the beef with some of the oil, then roll in the peppercorns.
Heat the remaining oil in the pan, add the beef olives and fry over a medium heat to brown all over.
Remove using a slotted spoon and set aside.
Add the onion and celery to the pan and cook for 5 minutes until softened.
Add the potatoes, carrots and tomatoes and stir for a couple of minutes, then return the beef olives to the pan.
(If your pan is not big enough, transfer everything to a large flameproof casserole dish.) Pour in the stock and sherry and add the bay leaf.
Slowly bring to the boil, then reduce the heat to low, cover and simmer for 20-25 minutes until the meat and vegetables are tender.
Lift out the beef olives using a slotted spoon and keep warm.
Boil the liquid in the pan over a high heat to reduce to the desired consistency.
Season to taste.
Put the beef olives back into the pan and serve sprinkled with parsley.
Bron: Readers Digest
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
This updated version of a traditional recipe is ideal for entertaining. Slices of beef are wrapped around a mushroom stuffing to make rolls, which are then braised with vegetables.
Quantity: 4 Serves
Prep Time: 20 mins, plus 20 mins soaking
INGREDIENTS:
500 g beef topside, cut into 8 very thin slices
2 T olive oil
1 T coarsely crushed black peppercorns
1 onion, thinly sliced
2 celery stalks, sliced
400 g new potatoes, scrubbed and cut into 5 mm thick slices
2 carrots, peeled and sliced
600 g ripe tomatoes, chopped
300 ml beef stock
1⁄3 c (80 ml) dry sherry
1 bay leaf
2 T chopped fresh flat-leaf parsley.
MUSHROOM STUFFING:
15 g dried porcini mushrooms
2 T olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
200 g Swiss brown mushrooms, finely chopped
1⁄4 c (25 g) fine fresh breadcrumbs (made from day-old bread)
1⁄3 c (20 g) finely chopped fresh flat-leaf parsley
1 t dried thyme
1 lemon, zest finely grated
pinch of cayenne pepper
PREPARATIONS:
To make the stuffing, put the porcini mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes.
Drain and chop, then set aside.
Heat the oil for the stuffing in a large frying pan over a medium heat.
Add the onion and garlic and cook gently, stirring frequently, for 5-8 minutes, until golden.
Add the Swiss brown mushrooms and fry for 5 minutes, stirring occasionally, then stir in the chopped porcini mushrooms and the remaining stuffing ingredients.
Season, then set aside to cool slightly.
Wipe out the pan.
Lay the beef slices between sheets of plastic wrap and bash out as thinly as possible using a rolling pin.
Place, side by side, on a board.
Divide the stuffing among them, then roll up each slice and secure with wooden cocktail sticks.
Lightly brush the beef with some of the oil, then roll in the peppercorns.
Heat the remaining oil in the pan, add the beef olives and fry over a medium heat to brown all over.
Remove using a slotted spoon and set aside.
Add the onion and celery to the pan and cook for 5 minutes until softened.
Add the potatoes, carrots and tomatoes and stir for a couple of minutes, then return the beef olives to the pan.
(If your pan is not big enough, transfer everything to a large flameproof casserole dish.) Pour in the stock and sherry and add the bay leaf.
Slowly bring to the boil, then reduce the heat to low, cover and simmer for 20-25 minutes until the meat and vegetables are tender.
Lift out the beef olives using a slotted spoon and keep warm.
Boil the liquid in the pan over a high heat to reduce to the desired consistency.
Season to taste.
Put the beef olives back into the pan and serve sprinkled with parsley.
Bron: Readers Digest
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ESTOFADO DE CARNE DE RES (BEEF STEW)
ESTOFADO DE CARNE DE RES (BEEF STEW)
NATALIE SE NOTA: Dit is een van manlief se gusteling Peruviaanse disse en ek maak dit gewoonlik met osobuco maar het nie gehad vandag nie so hier was twee pakkies beef stukkies.
Ek sit ook die rooi chilli van hulle in, dit is letterlik soos harissa paste. die dis se geheim is om hom stadig te kook soos enige stew.
INGREDIENTS:
8 pieces of beef (meat for Osobuco) or you can use any meat also chicken
Salt and pepper
4 tablespoons vegetable oil
1 cup onion, finely diced
2 garlic cloves, finely diced
2 tablespoons tomato paste
½ cup sweet wine (optional)
2 cups chicken stock
1 bay leaf
4 medium sized yellow potatoes, peeled
1 cup carrots, peeled and cut in thin slices
½ cup green peas
½ cup raisins
White fluffy rice or pasta
Parsley sprigs
INSTRUCTIONS:
Season the meat with salt and pepper.
Heat 2 tablespoons oil in a saucepan over medium heat.
Sear the meat pieces until golden, turning once. Transfer to a bowl and reserve.
Add the remaining oil to the saucepan and when hot, add the onion and garlic.
Cook at medium-high heat, stirring every few minutes, until soft, about 7 minutes.
Add the tomato paste and stir, cooking for 3 minutes.
Put the meat back in the saucepan, add the wine, bring to a boil, and add the chicken stock and the bay leaf.
Cover, lower the heat and cook for 30 minutes.
Add the potatoes, carrots, green peas, and raisins.
Continue cooking for 15 – 20 minutes or until the vegetables are soft.
Serve with rice, or as a pasta sauce, and garnish with parsley sprigs.
Bron: Onbekend
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
ESTOFADO DE CARNE DE RES (BEEF STEW)
NATALIE SE NOTA: Dit is een van manlief se gusteling Peruviaanse disse en ek maak dit gewoonlik met osobuco maar het nie gehad vandag nie so hier was twee pakkies beef stukkies.
Ek sit ook die rooi chilli van hulle in, dit is letterlik soos harissa paste. die dis se geheim is om hom stadig te kook soos enige stew.
INGREDIENTS:
8 pieces of beef (meat for Osobuco) or you can use any meat also chicken
Salt and pepper
4 tablespoons vegetable oil
1 cup onion, finely diced
2 garlic cloves, finely diced
2 tablespoons tomato paste
½ cup sweet wine (optional)
2 cups chicken stock
1 bay leaf
4 medium sized yellow potatoes, peeled
1 cup carrots, peeled and cut in thin slices
½ cup green peas
½ cup raisins
White fluffy rice or pasta
Parsley sprigs
INSTRUCTIONS:
Season the meat with salt and pepper.
Heat 2 tablespoons oil in a saucepan over medium heat.
Sear the meat pieces until golden, turning once. Transfer to a bowl and reserve.
Add the remaining oil to the saucepan and when hot, add the onion and garlic.
Cook at medium-high heat, stirring every few minutes, until soft, about 7 minutes.
Add the tomato paste and stir, cooking for 3 minutes.
Put the meat back in the saucepan, add the wine, bring to a boil, and add the chicken stock and the bay leaf.
Cover, lower the heat and cook for 30 minutes.
Add the potatoes, carrots, green peas, and raisins.
Continue cooking for 15 – 20 minutes or until the vegetables are soft.
Serve with rice, or as a pasta sauce, and garnish with parsley sprigs.
Bron: Onbekend
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
BEEF GOULASH - CRUNCH TOPPED SLOW COOKED & ONION JAM
BEEF GOULASH - CRUNCH TOPPED SLOW COOKED & ONION JAM
Get a two-for-one meal with this recipe - it makes a double batch of beef filling.
Serves 4
Prep 30 mins Cooking 3 hours 45 mins
1 tbs olive oil
2 brown onions, halved, thinly sliced
2 fresh thyme sprigs
2 tbs brown sugar
1 tbs red wine vinegar
3 eggs, lightly whisked
250ml (1 cup) milk
25g (1/3 cup) shredded parmesan
1 tbs chopped fresh continental parsley
1 garlic clove, crushed
300g piece Turkish bread /French bread, cut into 2cm thick slices
Cocktail tomatoes, roasted, to serve
BEEF FILLING
(makes a double batch)
40g (1/4 cup) plain flour
1.5kg beef chuck steak, excess fat trimmed, cut into 5cm pieces
2 tbs olive oil
400g can diced tomatoes
250ml (1 cup) beef stock
185ml (3/4 cup) red wine
3 dried bay leaves
3 fresh thyme sprigs
300g rindless bacon rashers, coarsely chopped
1 leek, cut into 1cm thick slices
DIRECTIONS:
To make the beef filling, preheat oven to 180ºC.
Place flour on a plate. Season with pepper.
Toss beef in flour to coat. Heat half the oil in a frying pan over medium-high heat.
Cook the beef, in 4 batches, turning, for 2-3 minutes or until browned, reheating the pan between batches.
Transfer to a 3.5L (10 cup) ovenproof dish with a lid.
Add the tomato, stock, red wine, bay leaves and thyme to the dish. Cover and bake for 21/2 hours.
Meanwhile, heat the remaining oil in a large frying pan over medium heat.
Add bacon and leek. Stir for 5 minutes or until leek softens slightly.
Add the leek mixture to the beef filling and stir to combine.
Cover and bake for a further 30 minutes or until the beef is very tender.
Meanwhile, heat the oil in a large frying pan over medium heat.
Add the onion and thyme. Stir for 20 minutes or until onion caramelises
Add the sugar and vinegar.
Stir for 3 minutes or until mixture thickens and liquid evaporates.
Transfer beef to a chopping board. Use two forks to shred the beef. Return beef to the pan.
Spoon half the beef filling into a 1.75L (7 cup) ovenproof dish or frying pan, reserving remaining beef filling for another use.
Whisk the egg, milk, parmesan, parsley and garlic in a bowl. Season with pepper.
Dip the bread into the egg mixture for 30 seconds or until soggy, reserving excess egg mixture.
Place the bread on top of the beef mixture, overlapping slightly.
Spoon the onion mixture in between slices of bread.
Pour over the reserved egg mixture.
Bake for 30 minutes or until bread is golden.
Top with cocktail truss tomatoes.
Bron: BBC Good Food
Plasing : Marieta van Bladeren /WATERTAND RESEPTE VIR OUD EN JONK
Get a two-for-one meal with this recipe - it makes a double batch of beef filling.
Serves 4
Prep 30 mins Cooking 3 hours 45 mins
1 tbs olive oil
2 brown onions, halved, thinly sliced
2 fresh thyme sprigs
2 tbs brown sugar
1 tbs red wine vinegar
3 eggs, lightly whisked
250ml (1 cup) milk
25g (1/3 cup) shredded parmesan
1 tbs chopped fresh continental parsley
1 garlic clove, crushed
300g piece Turkish bread /French bread, cut into 2cm thick slices
Cocktail tomatoes, roasted, to serve
BEEF FILLING
(makes a double batch)
40g (1/4 cup) plain flour
1.5kg beef chuck steak, excess fat trimmed, cut into 5cm pieces
2 tbs olive oil
400g can diced tomatoes
250ml (1 cup) beef stock
185ml (3/4 cup) red wine
3 dried bay leaves
3 fresh thyme sprigs
300g rindless bacon rashers, coarsely chopped
1 leek, cut into 1cm thick slices
DIRECTIONS:
To make the beef filling, preheat oven to 180ºC.
Place flour on a plate. Season with pepper.
Toss beef in flour to coat. Heat half the oil in a frying pan over medium-high heat.
Cook the beef, in 4 batches, turning, for 2-3 minutes or until browned, reheating the pan between batches.
Transfer to a 3.5L (10 cup) ovenproof dish with a lid.
Add the tomato, stock, red wine, bay leaves and thyme to the dish. Cover and bake for 21/2 hours.
Meanwhile, heat the remaining oil in a large frying pan over medium heat.
Add bacon and leek. Stir for 5 minutes or until leek softens slightly.
Add the leek mixture to the beef filling and stir to combine.
Cover and bake for a further 30 minutes or until the beef is very tender.
Meanwhile, heat the oil in a large frying pan over medium heat.
Add the onion and thyme. Stir for 20 minutes or until onion caramelises
Add the sugar and vinegar.
Stir for 3 minutes or until mixture thickens and liquid evaporates.
Transfer beef to a chopping board. Use two forks to shred the beef. Return beef to the pan.
Spoon half the beef filling into a 1.75L (7 cup) ovenproof dish or frying pan, reserving remaining beef filling for another use.
Whisk the egg, milk, parmesan, parsley and garlic in a bowl. Season with pepper.
Dip the bread into the egg mixture for 30 seconds or until soggy, reserving excess egg mixture.
Place the bread on top of the beef mixture, overlapping slightly.
Spoon the onion mixture in between slices of bread.
Pour over the reserved egg mixture.
Bake for 30 minutes or until bread is golden.
Top with cocktail truss tomatoes.
Bron: BBC Good Food
Plasing : Marieta van Bladeren /WATERTAND RESEPTE VIR OUD EN JONK
FLAT IRON STEAK WITH RED WINE SAUCE
FLAT IRON STEAK WITH RED WINE SAUCE
Total Time: 35 min
Prep: 15 min
Cook: 20 min
Yield: 6 servings
Level: Easy
Ingredients
2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine
DIRECTIONS:
Prepare the grill or barbecue (medium-high heat).
Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil.
Grill to desired doneness, about 5 minutes per side for medium-rare.
Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat.
Add the onions and saute until tender, about 5 minutes. Season with salt.
Add the garlic and oregano and saute until fragrant, about 30 seconds.
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.
Remove the skillet from the heat.
Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible.
Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer.
Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time.
Season the sauce, to taste, with salt and pepper.
Thinly slice the steaks across the grain.
Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
TDC NOTES
I used 200g Rump per person
Did not use oregano in the sauce Kept the garlic, after making the sauce to serve with the steak
Recipe courtesy of Giada De Laurentiis
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
FLAT IRON STEAK WITH RED WINE SAUCE
Total Time: 35 min
Prep: 15 min
Cook: 20 min
Yield: 6 servings
Level: Easy
Ingredients
2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine
DIRECTIONS:
Prepare the grill or barbecue (medium-high heat).
Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil.
Grill to desired doneness, about 5 minutes per side for medium-rare.
Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat.
Add the onions and saute until tender, about 5 minutes. Season with salt.
Add the garlic and oregano and saute until fragrant, about 30 seconds.
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.
Remove the skillet from the heat.
Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible.
Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer.
Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time.
Season the sauce, to taste, with salt and pepper.
Thinly slice the steaks across the grain.
Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
TDC NOTES
I used 200g Rump per person
Did not use oregano in the sauce Kept the garlic, after making the sauce to serve with the steak
Recipe courtesy of Giada De Laurentiis
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
GOULASH
GOULASH
2 tbsp Olive oil
700g stewing steak, cut into chunks
30g plain flour
1 large Onion, thinly sliced
2 clove Garlic, finely chopped
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 tbsp tomato pure
2 tbsp Paprika
2 large Tomatoes, diced
75ml dry White wine
300ml beef stock, home-made or shop-bought
2 tbsp flat leaf Parsley, chopped
black pepper
150ml Soured cream
METHOD:
Preheat the oven to 170C/gas 3.
Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.
Sprinkle the steak with the flour and brown well, in batches, in the hot casserole dish.
Set the browned meat aside.
Add in the remaining olive oil.
Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5 minutes.
Return the beef to the pan with the tomato puree and paprika.
Cook, stirring, for 2 minutes.
Add in the tomatoes, white wine and beef stock.
Cover and bake in the oven for 1 hour 30 minutes.
Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.
Sprinkle over the parsley and season well with salt and freshly ground pepper.
Stir in the soured cream and serve.
Bron: BBC Good Food
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GOULASH
2 tbsp Olive oil
700g stewing steak, cut into chunks
30g plain flour
1 large Onion, thinly sliced
2 clove Garlic, finely chopped
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 tbsp tomato pure
2 tbsp Paprika
2 large Tomatoes, diced
75ml dry White wine
300ml beef stock, home-made or shop-bought
2 tbsp flat leaf Parsley, chopped
black pepper
150ml Soured cream
METHOD:
Preheat the oven to 170C/gas 3.
Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.
Sprinkle the steak with the flour and brown well, in batches, in the hot casserole dish.
Set the browned meat aside.
Add in the remaining olive oil.
Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5 minutes.
Return the beef to the pan with the tomato puree and paprika.
Cook, stirring, for 2 minutes.
Add in the tomatoes, white wine and beef stock.
Cover and bake in the oven for 1 hour 30 minutes.
Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.
Sprinkle over the parsley and season well with salt and freshly ground pepper.
Stir in the soured cream and serve.
Bron: BBC Good Food
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SALISBURY STEAK
GRANNY'S SALISBURY STEAK
2 kg ground beef
1 cup chopped onion
½ cup cooked rice
¼ tsp black pepper
1 egg
1 ¾ cups sliced fresh mushrooms
2 Tbsp Worcestershire sauce
½ tsp salt
3 cups beef broth
3 Tbsp water
2 Tbsp cornstarch
DIRECTIONS:
Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.
Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.
Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 kg ground beef
1 cup chopped onion
½ cup cooked rice
¼ tsp black pepper
1 egg
1 ¾ cups sliced fresh mushrooms
2 Tbsp Worcestershire sauce
½ tsp salt
3 cups beef broth
3 Tbsp water
2 Tbsp cornstarch
DIRECTIONS:
Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.
Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.
Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SALISBURY STEAK
SALISBURY STEAK
For the Salisbury Steak
1 tablespoon butter
1 tablespoon extra-virgin olive oil
½ cup chopped onions
1/8 cup milk
1/8 cup heavy cream
1/8 cup beef stock
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh thyme (or ½ teaspoon dry thyme)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 280gr of white bread, crust trimmed off (1/2 cup)
1 egg, beaten
500gr good-quality 80/20 ground chuck
250gr good-quality ground sirloin
250 gr good-quality ground pork
FOR THE MUSHROOM SAUCE
2 cups beef stock
¼ cup heavy cream
Pinch of salt
Few grinds black pepper
½ teaspoon chopped fresh thyme(or half that of dry)
¼ teaspoon Worcestershire sauce
¼ teaspoon Kitchen Bouquet
90 gr butter divided
1 tablespoon extra virgin olive oil
¼ cup chopped onions
250 gr baby bella mushrooms sliced
60 gr flour
Cooked mashed potatoes for serving
INSTRUCTIONS:
TO MAKE THE SALISBURY STEAK
In a medium sauté pan, melt butter in olive oil and cook onions for three minutes over medium heat.
Remove from heat and add milk, cream, stock, Worcestershire sauce, thyme, onion powder, garlic powder, salt, pepper and the bread.
Mix to combine letting bread soak up all liquid. Once mixture is completely cool, add beaten egg and stir again to dissolve bread and egg into mixture.
In a large bowl, combine three meats and add onion and bread mixture.
Gently work mixture with your hands but do not over work the meat.
Form into five equal sized football shaped patties.
In a medium sauce pan, heat beef stock, cream, salt, pepper, thyme, Worcestershire sauce and Kitchen Bouquet.
Hold on medium heat.
In a large skillet, heat 1 ounce of butter and olive oil over medium high heat.
Once hot and frothy, add the five patties and cook about five minutes on each side. Gently remove to a platter.
They will not be fully cooked at this point.
Add the onions to the pan and cook over same heat for one minute.
Add the mushrooms and increase heat to almost high.
Cook for four or five minutes until mushrooms are browned and have absorbed the liquid.
Remove mushrooms to a bowl and hold.
Reduce heat to medium and add the remaining two tablespoons of butter.
Once melted add flour and cook for four or five minutes until raw flour smell is gone.
One third at a time add hot stock whisking with each third. Add reserved mushrooms and stir with wooden spoon.
Add Salisbury steaks to sauce, along with any liquid from the platter and then spoon sauce over top of each steak.
Cover pan and cook on medium low for 15-20 minutes or until a probe thermometer reaches 140 degrees when inserted into the center of one of the steaks.
Serve steaks with mashed potatoes and spoon mushroom sauce over both.
Bron: a family feast
Plasing; Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
SALISBURY STEAK
For the Salisbury Steak
1 tablespoon butter
1 tablespoon extra-virgin olive oil
½ cup chopped onions
1/8 cup milk
1/8 cup heavy cream
1/8 cup beef stock
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh thyme (or ½ teaspoon dry thyme)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 280gr of white bread, crust trimmed off (1/2 cup)
1 egg, beaten
500gr good-quality 80/20 ground chuck
250gr good-quality ground sirloin
250 gr good-quality ground pork
FOR THE MUSHROOM SAUCE
2 cups beef stock
¼ cup heavy cream
Pinch of salt
Few grinds black pepper
½ teaspoon chopped fresh thyme(or half that of dry)
¼ teaspoon Worcestershire sauce
¼ teaspoon Kitchen Bouquet
90 gr butter divided
1 tablespoon extra virgin olive oil
¼ cup chopped onions
250 gr baby bella mushrooms sliced
60 gr flour
Cooked mashed potatoes for serving
INSTRUCTIONS:
TO MAKE THE SALISBURY STEAK
In a medium sauté pan, melt butter in olive oil and cook onions for three minutes over medium heat.
Remove from heat and add milk, cream, stock, Worcestershire sauce, thyme, onion powder, garlic powder, salt, pepper and the bread.
Mix to combine letting bread soak up all liquid. Once mixture is completely cool, add beaten egg and stir again to dissolve bread and egg into mixture.
In a large bowl, combine three meats and add onion and bread mixture.
Gently work mixture with your hands but do not over work the meat.
Form into five equal sized football shaped patties.
In a medium sauce pan, heat beef stock, cream, salt, pepper, thyme, Worcestershire sauce and Kitchen Bouquet.
Hold on medium heat.
In a large skillet, heat 1 ounce of butter and olive oil over medium high heat.
Once hot and frothy, add the five patties and cook about five minutes on each side. Gently remove to a platter.
They will not be fully cooked at this point.
Add the onions to the pan and cook over same heat for one minute.
Add the mushrooms and increase heat to almost high.
Cook for four or five minutes until mushrooms are browned and have absorbed the liquid.
Remove mushrooms to a bowl and hold.
Reduce heat to medium and add the remaining two tablespoons of butter.
Once melted add flour and cook for four or five minutes until raw flour smell is gone.
One third at a time add hot stock whisking with each third. Add reserved mushrooms and stir with wooden spoon.
Add Salisbury steaks to sauce, along with any liquid from the platter and then spoon sauce over top of each steak.
Cover pan and cook on medium low for 15-20 minutes or until a probe thermometer reaches 140 degrees when inserted into the center of one of the steaks.
Serve steaks with mashed potatoes and spoon mushroom sauce over both.
Bron: a family feast
Plasing; Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
RIBS:
BAKED RIBS (SHORTRIB)
BAKED RIBS (SHORT RIB)
1 kg Short Ribs cut into pieces
15 ml Robertsons Barbecue Spice
15 ml Oil
1 Onion chopped
30 ml Tomato Paste
45 ml Lemon Juice
5 ml Robertsons Dried Rosemary
60 ml Brown Sugar
½ cup Boiling Water
45 ml Worcestershire Sauce
10 ml Mustard Powder
INSTRUCTIONS
Rub the Short Ribs with the barbecue spice and arrange in a baking dish.
In a saucepan, fry the onion until soft.
Add all remaining ingredients and simmer together for about 10 minutes, stirring frequently.
Pour the sauce over the ribs and bake at 180 c for about an hour to an hour and a half until the ribs are soft and the meat is about to fall off the bone.
Serve with Pap or Mashed Potatoes.
Bron: Robertsons
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 kg Short Ribs cut into pieces
15 ml Robertsons Barbecue Spice
15 ml Oil
1 Onion chopped
30 ml Tomato Paste
45 ml Lemon Juice
5 ml Robertsons Dried Rosemary
60 ml Brown Sugar
½ cup Boiling Water
45 ml Worcestershire Sauce
10 ml Mustard Powder
INSTRUCTIONS
Rub the Short Ribs with the barbecue spice and arrange in a baking dish.
In a saucepan, fry the onion until soft.
Add all remaining ingredients and simmer together for about 10 minutes, stirring frequently.
Pour the sauce over the ribs and bake at 180 c for about an hour to an hour and a half until the ribs are soft and the meat is about to fall off the bone.
Serve with Pap or Mashed Potatoes.
Bron: Robertsons
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ROASTS:
3 ENVELOPE POT ROAST
3 ENVELOPE POT ROAST
INGREDIENTS:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
INSTRUCTIONS:
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours
on low about 8 hours.
Bron: FB Resep
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
INSTRUCTIONS:
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours
on low about 8 hours.
Bron: FB Resep
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
3 HOUR OLD FASHIONED OVEN POT ROAST
3 HOUR OLD FASHIONED OVEN POT ROAST
1 (1.5 - 2.5 KG) bottom round beef roast
salt & pepper
2 tablespoons cajun seasoning (or seasoning of your choice)
4 medium carrots, cut in 2 inch lenths
2 large onions, quartered
8 medium fresh mushrooms,
whole 12 small new potatoes, scrubbed
1 1/4 cups water, divided (or beef broth)
3 tablespoons water, cold
1 tablespoon cornstarch
DIRECTIONS:
Pre heat oven to 375F degrees. 2 Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster
Bake uncovered for 1 hour at 375f degrees.
Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster
Cover and bake for 1 hour.
Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 (1.5 - 2.5 KG) bottom round beef roast
salt & pepper
2 tablespoons cajun seasoning (or seasoning of your choice)
4 medium carrots, cut in 2 inch lenths
2 large onions, quartered
8 medium fresh mushrooms,
whole 12 small new potatoes, scrubbed
1 1/4 cups water, divided (or beef broth)
3 tablespoons water, cold
1 tablespoon cornstarch
DIRECTIONS:
Pre heat oven to 375F degrees. 2 Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster
Bake uncovered for 1 hour at 375f degrees.
Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster
Cover and bake for 1 hour.
Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BEEF BRISKET ROAST WITH MUSHROOMS
ROAST BEEF BRISKET WITH MUSHROOMS
There are in my opinion two golden rules when you are making roast beef:
* Bring the meat to room temperature before you place it in the oven, never straight from the freezer.
*After roasting, the meat has to rest under a foil tent for at least 15-20 minutes before you cut it.
This is to let all the delicious juices that have bubbled up to the surface, seep back into the flesh.
Serves 4-6
250 g mushrooms
2 sprigs of fresh thyme
80 g butter
zest and juice of ½ lemon
2,5 ml smoked paprika
1,5 kg boneless brisket
45 ml Dijon mustard
15 ml salt – adjust according to your taste
15 ml black pepper
15 ml dry roasted coriander
DIRECTIONS
Clean the mushrooms with a damp cloth and cut the bigger mushrooms in smaller pieces.
Heat the butter in a pan and add the thyme, paprika and mushrooms.
Quickly fry while tossing the mushrooms a few times.
The heat must be high so that the mushrooms brown before they render juice into the pan and become soggy.
Season with salt, pepper, lemon zest and juice. Allow to cool.
Preheat oven to 180 C.
Prepare the meat by removing all little bits of fat and unwanted sinew.
Smear the inside (not the fat side) of the meat with the mustard or olive oil if you cannot use mustard)
Season with half the seasoning.
Place the cooled down mushrooms on top and roll up the meat.
Tie it in a few places with butchers twine.
Season the outside of the brisket with the remainder of the salt, pepper and coriander and place in a oven casserole.
Place the lid on and roast for at least 1,5 hours. This is not meat you will serve rare.
Brisket must be soft and cooked properly.
Serve with buttery cauliflower mash and vegetables.
Bron: Nina's Kitchen
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
There are in my opinion two golden rules when you are making roast beef:
* Bring the meat to room temperature before you place it in the oven, never straight from the freezer.
*After roasting, the meat has to rest under a foil tent for at least 15-20 minutes before you cut it.
This is to let all the delicious juices that have bubbled up to the surface, seep back into the flesh.
Serves 4-6
250 g mushrooms
2 sprigs of fresh thyme
80 g butter
zest and juice of ½ lemon
2,5 ml smoked paprika
1,5 kg boneless brisket
45 ml Dijon mustard
15 ml salt – adjust according to your taste
15 ml black pepper
15 ml dry roasted coriander
DIRECTIONS
Clean the mushrooms with a damp cloth and cut the bigger mushrooms in smaller pieces.
Heat the butter in a pan and add the thyme, paprika and mushrooms.
Quickly fry while tossing the mushrooms a few times.
The heat must be high so that the mushrooms brown before they render juice into the pan and become soggy.
Season with salt, pepper, lemon zest and juice. Allow to cool.
Preheat oven to 180 C.
Prepare the meat by removing all little bits of fat and unwanted sinew.
Smear the inside (not the fat side) of the meat with the mustard or olive oil if you cannot use mustard)
Season with half the seasoning.
Place the cooled down mushrooms on top and roll up the meat.
Tie it in a few places with butchers twine.
Season the outside of the brisket with the remainder of the salt, pepper and coriander and place in a oven casserole.
Place the lid on and roast for at least 1,5 hours. This is not meat you will serve rare.
Brisket must be soft and cooked properly.
Serve with buttery cauliflower mash and vegetables.
Bron: Nina's Kitchen
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BRAISED BRISKET
BRAISED BRISKET
Cooking time: 3 hours
Oven temperature: 170˚C/150˚C (pre-heated)
30g (30ml) Stork margarine
1 ½ kg Boned brisket
1 Large Onion, coarsely sliced
2 stalks Celery, coarsely sliced
2 Carrots, coarsely sliced
½ Green pepper, coarsely sliced
1 Bay leaf
1 Spring of parsley
1 Clove garlic, crushed
125ml Water
5ml Salt
5ml Dry mustard
5g (10ml) Flour
Sauce:
15ml Tomato sauce
5ml Worcester sauce
15ml Brown onion soup powder
DIRECTIONS:
In a heavy-based casserole dish, melt the Stork and brown the meat on all sides.
Place on a plate.
Cook onions, until soft and golden. vegetables and stir them well to absorb any remaining Stork.
Add the bay leaf, parsley, garlic and water, mixed with salt, mustard and flour.
Stir contents thoroughly.
Add additional salt and a few grinds of black pepper to add extra flavour.
Place the browned meat on the savoury vegetable bed.
Cover with lid and cook for 15 min at 170°C, then turn the oven down to 150°C and cook for 2½ -3 hours, or, until meat is tender.
NOTES:
To serve: Put the vegetables and juices through a sieve into a small pan, liquidize ½ the vegetables and add to juice.
Skim off any excess fat, add sauce ingredients
(add a little water if the sauce becomes too thick).
Bring to the boil. Slice the brisket and pour the sauce over and serve.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Cooking time: 3 hours
Oven temperature: 170˚C/150˚C (pre-heated)
30g (30ml) Stork margarine
1 ½ kg Boned brisket
1 Large Onion, coarsely sliced
2 stalks Celery, coarsely sliced
2 Carrots, coarsely sliced
½ Green pepper, coarsely sliced
1 Bay leaf
1 Spring of parsley
1 Clove garlic, crushed
125ml Water
5ml Salt
5ml Dry mustard
5g (10ml) Flour
Sauce:
15ml Tomato sauce
5ml Worcester sauce
15ml Brown onion soup powder
DIRECTIONS:
In a heavy-based casserole dish, melt the Stork and brown the meat on all sides.
Place on a plate.
Cook onions, until soft and golden. vegetables and stir them well to absorb any remaining Stork.
Add the bay leaf, parsley, garlic and water, mixed with salt, mustard and flour.
Stir contents thoroughly.
Add additional salt and a few grinds of black pepper to add extra flavour.
Place the browned meat on the savoury vegetable bed.
Cover with lid and cook for 15 min at 170°C, then turn the oven down to 150°C and cook for 2½ -3 hours, or, until meat is tender.
NOTES:
To serve: Put the vegetables and juices through a sieve into a small pan, liquidize ½ the vegetables and add to juice.
Skim off any excess fat, add sauce ingredients
(add a little water if the sauce becomes too thick).
Bring to the boil. Slice the brisket and pour the sauce over and serve.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BRAISED SHORT RIBS WITH MUSHROOMS
BRAISED SHORT RIBS WITH MUSHROOMS
INGREDIENTS:
8 short ribs, trimmed and tied by a butcher
8 shallots
11 cloves garlic
1/4 cup tomato paste
200g pancetta, diced
1/2 cup plus 2 tablespoons cognac or brandy
1/3 cup all-purpose flour
2 cups red wine
100g dried porcini mushrooms
4 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground pepper
1/4 cup chopped fresh parsley
100g oyster mushrooms, trimmed
100g cremini mushrooms, trimmed and halved
DIRECTIONS:
Preheat the oven to 180°C. Bring the short ribs to room temperature. Meanwhile, pulse the shallots, 10 cloves garlic and the tomato paste in a food processor to make a paste. Cook the pancetta in a large ovenproof pot over medium-high heat until crisp, about 7 minutes. Transfer the pancetta and all but 2 tablespoons drippings to a bowl.
Add the shallot mixture to the pot and cook, stirring, until brown, about 6 minutes. Reduce the heat to medium and add 1/2 cup cognac, scraping up the browned bits. Sprinkle in the flour and cook, stirring, about 5 more minutes. Gradually stir in the wine until smooth. Add the porcini, thyme, bay leaves and 11/2 teaspoons salt.
Season the short ribs with salt and pepper, place in the pot and add water to cover. Trim a piece of parchment paper so that it rests on the surface of the meat. Cover the pot with the lid and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.
Remove the meat from the sauce and transfer to a plate. Set the sauce aside, about 10 minutes, then skim off the fat. (If the sauce is thick, add a splash of water.) Discard the bay leaves, season the sauce with salt and pepper and add the remaining 2 tablespoons cognac. Return the short ribs to the sauce and keep warm over low heat.
Chop the remaining 1 clove garlic, then mash with 1/2 teaspoon salt using the flat side of a knife; add the parsley and chop. Heat the pancetta and the reserved drippings in a skillet over medium-high heat. Add the oyster and cremini mushrooms and cook until brown, about 10 minutes. Toss in the parsley mixture. Untie the short ribs, divide among plates and top with the sauce and mushrooms.
This is a great meal for a few friends gathering over your house to watch the game Sunday...Unless you live in a city where your team has a bye week. It's still a great meal!
Bron: Keith
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
8 short ribs, trimmed and tied by a butcher
8 shallots
11 cloves garlic
1/4 cup tomato paste
200g pancetta, diced
1/2 cup plus 2 tablespoons cognac or brandy
1/3 cup all-purpose flour
2 cups red wine
100g dried porcini mushrooms
4 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground pepper
1/4 cup chopped fresh parsley
100g oyster mushrooms, trimmed
100g cremini mushrooms, trimmed and halved
DIRECTIONS:
Preheat the oven to 180°C. Bring the short ribs to room temperature. Meanwhile, pulse the shallots, 10 cloves garlic and the tomato paste in a food processor to make a paste. Cook the pancetta in a large ovenproof pot over medium-high heat until crisp, about 7 minutes. Transfer the pancetta and all but 2 tablespoons drippings to a bowl.
Add the shallot mixture to the pot and cook, stirring, until brown, about 6 minutes. Reduce the heat to medium and add 1/2 cup cognac, scraping up the browned bits. Sprinkle in the flour and cook, stirring, about 5 more minutes. Gradually stir in the wine until smooth. Add the porcini, thyme, bay leaves and 11/2 teaspoons salt.
Season the short ribs with salt and pepper, place in the pot and add water to cover. Trim a piece of parchment paper so that it rests on the surface of the meat. Cover the pot with the lid and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.
Remove the meat from the sauce and transfer to a plate. Set the sauce aside, about 10 minutes, then skim off the fat. (If the sauce is thick, add a splash of water.) Discard the bay leaves, season the sauce with salt and pepper and add the remaining 2 tablespoons cognac. Return the short ribs to the sauce and keep warm over low heat.
Chop the remaining 1 clove garlic, then mash with 1/2 teaspoon salt using the flat side of a knife; add the parsley and chop. Heat the pancetta and the reserved drippings in a skillet over medium-high heat. Add the oyster and cremini mushrooms and cook until brown, about 10 minutes. Toss in the parsley mixture. Untie the short ribs, divide among plates and top with the sauce and mushrooms.
This is a great meal for a few friends gathering over your house to watch the game Sunday...Unless you live in a city where your team has a bye week. It's still a great meal!
Bron: Keith
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHUCK POT ROAST- MAPLE SWEET POTATOES & CIDER GRAVY
CHUCK POT ROAST - MAPLE SWEET POTATOES & CIDER GRAVY
Prep: 15 minutes
Cook: 3 1/4 hours
Servings: Serves 8
1 boneless chuck shoulder pot roast (3 to 3-1/2 lbs.)
2 tsp. olive oil
1 tsp. salt
½ tsp. pepper
1 cup chopped onion
2 tsp. chopped fresh thyme
1 cup ready-to-serve beef broth
3.4 cup apple cider
3 lbs. sweet potatoes, peeled, cut crosswise into 1 to1-1/2-inch pieces
4 cloves garlic, peeled
2 Tbsp. maple syrup
1 tsp. minced fresh ginger
¾ tsp. salt
¼ tsp. pepper
2 Tbsp. cornstarch dissolved in 2 Tbsp. brandy or water
DIRECTIONS:
Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly.
Remove roast; pour off drippings and season with 1 tsp. salt and 1/2 tsp pepper.
Add onion and thyme to stockpot; cook and stir 3-5 min or until onion is tender.
Add broth and cider; increase heat to medium-high.
Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.
Add sweet potatoes and garlic to stockpot; continue simmering, covered 30 min or until sweet potatoes and pot roast are fork- tender.
Remove pot roast; keep warm.
Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
Add maple syrup, ginger, 3/4 tsp. salt and 1/4 tsp. pepper to sweet potatoes.
Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
Carve pot roast into slices; serve with mashed sweet potatoes and gravy.
Bron: Onbekend
Plasing: Tiana Botes -WATERTAND RESEPTE VIR OUD EN JONK
Prep: 15 minutes
Cook: 3 1/4 hours
Servings: Serves 8
1 boneless chuck shoulder pot roast (3 to 3-1/2 lbs.)
2 tsp. olive oil
1 tsp. salt
½ tsp. pepper
1 cup chopped onion
2 tsp. chopped fresh thyme
1 cup ready-to-serve beef broth
3.4 cup apple cider
3 lbs. sweet potatoes, peeled, cut crosswise into 1 to1-1/2-inch pieces
4 cloves garlic, peeled
2 Tbsp. maple syrup
1 tsp. minced fresh ginger
¾ tsp. salt
¼ tsp. pepper
2 Tbsp. cornstarch dissolved in 2 Tbsp. brandy or water
DIRECTIONS:
Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly.
Remove roast; pour off drippings and season with 1 tsp. salt and 1/2 tsp pepper.
Add onion and thyme to stockpot; cook and stir 3-5 min or until onion is tender.
Add broth and cider; increase heat to medium-high.
Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.
Add sweet potatoes and garlic to stockpot; continue simmering, covered 30 min or until sweet potatoes and pot roast are fork- tender.
Remove pot roast; keep warm.
Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
Add maple syrup, ginger, 3/4 tsp. salt and 1/4 tsp. pepper to sweet potatoes.
Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
Carve pot roast into slices; serve with mashed sweet potatoes and gravy.
Bron: Onbekend
Plasing: Tiana Botes -WATERTAND RESEPTE VIR OUD EN JONK
ITALIAN-STYLE ROAST BEEF
ITALIAN STYLE ROAST BEEF
1kg beef round roast
1 bottle Italian salad dressing
1 teaspoon salt
1/2 teaspoon black pepper
1 can Italian tomatoes with juice, diced
11/2 cups red wine or beef broth
1/4 cup Italian parsley, chopped, stems included
1 bay leaf
1 tablespoon fresh rosemary or oregano
1 tablespoon soy sauce
1 tablespoon cornstarch (maizena)
DIRECTIONS:
Place the beef in a shallow dish. Pour the salad dressing on top. Cover and marinate for 2 hours at room temperature or overnight in the refrigerator.
Preheat oven to 190°C. Heat a large skillet over medium-high heat. Add the beef, reserving the marinade. Brown the beef on all sides. Transfer to an ovenproof dish. Sprinkle with the salt and pepper. Cover the beef with aluminum foil; roast for 1 hour.
Add the tomatoes with liquid, wine, parsley, bay leaf and rosemary to the dish. Roast, uncovered, basting with the reserved marinade, until tender, about 40 minutes. Transfer to a serving plate. Cover and let rest for 10 minutes.
Strain the pan juices into a saucepan, reserving the tomatoes and discarding the bay leaf and rosemary. In a measuring cup, combine the soy sauce, cornstarch and 1/4 cup water. Stir into the pot. Bring the gravy to a boil over high heat, stirring. Add the reserved tomatoes and simmer for 2–3 minutes. Slice the beef and serve with the gravy.
Bron: Onbekend
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
1kg beef round roast
1 bottle Italian salad dressing
1 teaspoon salt
1/2 teaspoon black pepper
1 can Italian tomatoes with juice, diced
11/2 cups red wine or beef broth
1/4 cup Italian parsley, chopped, stems included
1 bay leaf
1 tablespoon fresh rosemary or oregano
1 tablespoon soy sauce
1 tablespoon cornstarch (maizena)
DIRECTIONS:
Place the beef in a shallow dish. Pour the salad dressing on top. Cover and marinate for 2 hours at room temperature or overnight in the refrigerator.
Preheat oven to 190°C. Heat a large skillet over medium-high heat. Add the beef, reserving the marinade. Brown the beef on all sides. Transfer to an ovenproof dish. Sprinkle with the salt and pepper. Cover the beef with aluminum foil; roast for 1 hour.
Add the tomatoes with liquid, wine, parsley, bay leaf and rosemary to the dish. Roast, uncovered, basting with the reserved marinade, until tender, about 40 minutes. Transfer to a serving plate. Cover and let rest for 10 minutes.
Strain the pan juices into a saucepan, reserving the tomatoes and discarding the bay leaf and rosemary. In a measuring cup, combine the soy sauce, cornstarch and 1/4 cup water. Stir into the pot. Bring the gravy to a boil over high heat, stirring. Add the reserved tomatoes and simmer for 2–3 minutes. Slice the beef and serve with the gravy.
Bron: Onbekend
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
RIB EYE ROAST BEEF & VEGETABLES
RIB EYE ROAST BEEF & VEGETABLES
INGREDIENTS:
2 tbs butter, at room temperature
6 tsp olive oil
1 2kg beef scotch fillet (rib eye) roast
Salt & freshly ground black pepper
1.5kg (about 10) potatoes, peeled, halved lengthways, patted dry with paper towel
2 bunches BABY carrots, trimmed to 1cm, washed, scrubbed, patted dry with paper towel
1 tbs plain flour
375ml (1 1/2 cups) beef stock
Steamed spinach or green beans, to serve
METHOD:
When purchasing beef to roast, look for a fairly even-sized piece.
You want a piece that has a little bit of marbling throughout and fat on the top.
The marbling will help keep the beef moist and tender during cooking while a thin layer of fat on top will help protect the beef from drying out.
There are plenty of beef cuts which are suitable to roast (see right).
Preheat oven to 220°C.
Heat 2 tsp of the butter and 2 tsp oil in a large shallow flameproof roasting pan over high heat.
Cook the roast, turning occasionally, for 5 minutes or until well browned.
(If you don't have a flameproof roasting pan, you can use a frying pan to brown the beef and then transfer to a roasting pan.)
Remove roasting pan from heat and season beef all over with salt and pepper.
(The beef is seasoned after browning because salting may draw the moisture out of the beef, making it tough.)
Place the potatoes, 3 tsp of the remaining butter and 1 tsp of the remaining oil in a bowl.
Use your hands to rub the butter and oil evenly over the potatoes.
Season with salt and pepper. Arrange the potatoes in a single layer around the beef.
Cook beef and potatoes in preheated oven, basting beef with the pan juices once during cooking to keep it moist, for 30 minutes.
Place remaining oil and butter in another roasting pan.
Place in oven for 5 minutes or until butter melts.
Add carrots and toss to coat well. Turn potatoes and baste beef. Add carrots to oven and cook, shaking pan occasionally, for 25 minutes until beef is medium or until cooked to your liking.
Transfer beef to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest.
It is important to rest before serving as it allows juices and heat to redistribute.
While beef is resting, transfer potatoes to a tray lined with baking paper.
Increase oven temperature to 250°C. Return potatoes to oven and continue to cook while beef is resting.
To make gravy, strain pan juices from the roasting pan into a heatproof jug.
Return 2 tbs of pan juices to the roasting pan (alternatively, if you don?t have a flameproof roasting pan, transfer to a saucepan) and heat over high heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles.
Gradually add the stock and cook, scraping the pan with a flat-bottomed wooden spoon to dislodge any bits cooked onto the base of the pan.
Boil, uncovered, stirring occasionally, for 8-10 minutes or until the gravy reduces and thickens slightly.
Strain gravy into a warmed serving jug.
Carve the beef across the grain and serve with the gravy, roast potatoes, roast carrots and steamed spinach or beans.
Bron: taste.com.au
Plasing: Sue van Wyk / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
2 tbs butter, at room temperature
6 tsp olive oil
1 2kg beef scotch fillet (rib eye) roast
Salt & freshly ground black pepper
1.5kg (about 10) potatoes, peeled, halved lengthways, patted dry with paper towel
2 bunches BABY carrots, trimmed to 1cm, washed, scrubbed, patted dry with paper towel
1 tbs plain flour
375ml (1 1/2 cups) beef stock
Steamed spinach or green beans, to serve
METHOD:
When purchasing beef to roast, look for a fairly even-sized piece.
You want a piece that has a little bit of marbling throughout and fat on the top.
The marbling will help keep the beef moist and tender during cooking while a thin layer of fat on top will help protect the beef from drying out.
There are plenty of beef cuts which are suitable to roast (see right).
Preheat oven to 220°C.
Heat 2 tsp of the butter and 2 tsp oil in a large shallow flameproof roasting pan over high heat.
Cook the roast, turning occasionally, for 5 minutes or until well browned.
(If you don't have a flameproof roasting pan, you can use a frying pan to brown the beef and then transfer to a roasting pan.)
Remove roasting pan from heat and season beef all over with salt and pepper.
(The beef is seasoned after browning because salting may draw the moisture out of the beef, making it tough.)
Place the potatoes, 3 tsp of the remaining butter and 1 tsp of the remaining oil in a bowl.
Use your hands to rub the butter and oil evenly over the potatoes.
Season with salt and pepper. Arrange the potatoes in a single layer around the beef.
Cook beef and potatoes in preheated oven, basting beef with the pan juices once during cooking to keep it moist, for 30 minutes.
Place remaining oil and butter in another roasting pan.
Place in oven for 5 minutes or until butter melts.
Add carrots and toss to coat well. Turn potatoes and baste beef. Add carrots to oven and cook, shaking pan occasionally, for 25 minutes until beef is medium or until cooked to your liking.
Transfer beef to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest.
It is important to rest before serving as it allows juices and heat to redistribute.
While beef is resting, transfer potatoes to a tray lined with baking paper.
Increase oven temperature to 250°C. Return potatoes to oven and continue to cook while beef is resting.
To make gravy, strain pan juices from the roasting pan into a heatproof jug.
Return 2 tbs of pan juices to the roasting pan (alternatively, if you don?t have a flameproof roasting pan, transfer to a saucepan) and heat over high heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles.
Gradually add the stock and cook, scraping the pan with a flat-bottomed wooden spoon to dislodge any bits cooked onto the base of the pan.
Boil, uncovered, stirring occasionally, for 8-10 minutes or until the gravy reduces and thickens slightly.
Strain gravy into a warmed serving jug.
Carve the beef across the grain and serve with the gravy, roast potatoes, roast carrots and steamed spinach or beans.
Bron: taste.com.au
Plasing: Sue van Wyk / WATERTAND RESEPTE VIR OUD EN JONK
SLOW ROASTED SILVERSIDE (BEEF)
SLOW ROASTED SILVERSIDE BEEF
1.15 kg silverside
25g butter
2 bay leaves
a small bunch fresh thyme
425 ml red wine
salt and freshly milled black pepper
1½ level tablespoons flour
HOW TO COOK:
Take the casserole dish and melt 10 g of the butter in it. When it begins to foam turn the heat up high.
Dry the meat thoroughly with kitchen paper and then brown it on all sides in the hot butter. Move it around to get the round edges browned as well.
Remove the meat, wipe the casserole with some kitchen paper and return the meat to it, adding the herbs, the wine and some salt and pepper.
Bring it all up to simmering point, put on a tight-fitting lid or use foil if necessary and transfer it to the oven and leave it to cook for 3 hours.
When the pot roast cooking time is up, remove the meat from the casserole, cover it with foil and leave it to relax for 10 minutes.
Meanwhile, remove the herbs, place the casserole over direct heat and boil briskly to reduce the liquid slightly.
Mix the flour and remaining butter to a smooth paste, then add this mixture in small pieces to the hot liquid and whisk with a small whisk until it comes back to the boil and you have a smooth, slightly thickened sauce.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1.15 kg silverside
25g butter
2 bay leaves
a small bunch fresh thyme
425 ml red wine
salt and freshly milled black pepper
1½ level tablespoons flour
HOW TO COOK:
Take the casserole dish and melt 10 g of the butter in it. When it begins to foam turn the heat up high.
Dry the meat thoroughly with kitchen paper and then brown it on all sides in the hot butter. Move it around to get the round edges browned as well.
Remove the meat, wipe the casserole with some kitchen paper and return the meat to it, adding the herbs, the wine and some salt and pepper.
Bring it all up to simmering point, put on a tight-fitting lid or use foil if necessary and transfer it to the oven and leave it to cook for 3 hours.
When the pot roast cooking time is up, remove the meat from the casserole, cover it with foil and leave it to relax for 10 minutes.
Meanwhile, remove the herbs, place the casserole over direct heat and boil briskly to reduce the liquid slightly.
Mix the flour and remaining butter to a smooth paste, then add this mixture in small pieces to the hot liquid and whisk with a small whisk until it comes back to the boil and you have a smooth, slightly thickened sauce.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
TENDER LOIN WITH BLUE CHEESE AND RED WINE SAUCE
TENDER LOIN WITH BLUE CHEESE AND RED WINE SAUCE
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 8
"This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce."
1 X 1.5 kg whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce
DIRECTIONS:
Place beef in a shallow dish.
Combine teriyaki sauce, red wine and garlic; pour over beef.
Allow beef to marinate in refrigerator for 30 min.
Preheat oven to 230°C.
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes.
Reduce heat to 190°C, and cook for 30 to 40 more minutes, or to desired doneness.
Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce.
Stir until smooth; serve over sliced tenderloin
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 8
"This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce."
1 X 1.5 kg whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce
DIRECTIONS:
Place beef in a shallow dish.
Combine teriyaki sauce, red wine and garlic; pour over beef.
Allow beef to marinate in refrigerator for 30 min.
Preheat oven to 230°C.
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes.
Reduce heat to 190°C, and cook for 30 to 40 more minutes, or to desired doneness.
Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce.
Stir until smooth; serve over sliced tenderloin
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
TOPSIDE ROAST BEEF & MUSHROOM
ROAST BEEF & MUSHROOM
Make perfect roast beef with KNORR Cook-in-Bag.
The roasting bag locks in all the moisture and flavour, ensuring deliciously seasoned tender beef. The addition of mushroom creates a gravy, perfectly complimenting the dish. KNORR Cook-in-Bags are the simplest way to make succulent roast beef effortlessly.
Serves: 4 | Preparation Time: 5 minutes | Cooking Time: 90 minutes
INGREDIENTS:
1 kilogram Topside Beef
1 KNORR Roast Beef and Mushroom Cook-in-Bag
250 gram Button mushrooms, sliced
50 millilitre cold water
INSTRUCTIONS:
Preheat oven to 180°C.
Place 1kg leg of topside beef in the roasting bag.
Sprinkle seasoning mix over the beef.
Add 250g sliced button mushrooms and 50ml cold water.
Seal the bag with the tie provided.
Roll gently to coat the beef evenly.
Pierce the top of the bag 3 times with a sharp knife for the steam to escape.
Place on a baking tray in the centre of the oven and roast for 90 minutes. Ensure that the grill is off at all times.
Cut the bag open and transfer to a serving dish. Spoon the sauce over your beef roast.
Bron: Knorr
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Make perfect roast beef with KNORR Cook-in-Bag.
The roasting bag locks in all the moisture and flavour, ensuring deliciously seasoned tender beef. The addition of mushroom creates a gravy, perfectly complimenting the dish. KNORR Cook-in-Bags are the simplest way to make succulent roast beef effortlessly.
Serves: 4 | Preparation Time: 5 minutes | Cooking Time: 90 minutes
INGREDIENTS:
1 kilogram Topside Beef
1 KNORR Roast Beef and Mushroom Cook-in-Bag
250 gram Button mushrooms, sliced
50 millilitre cold water
INSTRUCTIONS:
Preheat oven to 180°C.
Place 1kg leg of topside beef in the roasting bag.
Sprinkle seasoning mix over the beef.
Add 250g sliced button mushrooms and 50ml cold water.
Seal the bag with the tie provided.
Roll gently to coat the beef evenly.
Pierce the top of the bag 3 times with a sharp knife for the steam to escape.
Place on a baking tray in the centre of the oven and roast for 90 minutes. Ensure that the grill is off at all times.
Cut the bag open and transfer to a serving dish. Spoon the sauce over your beef roast.
Bron: Knorr
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
STEAKS:
BIG CITY STEAK MEDALLIONS
BIG STEAKS MEDALLIONS
Serves: 2 - 4 | Preparation Time: 10 minutes | Cooking Time: 10 minutes
INGREDIENTS:
4 tablespoon Robertsons Black Peppercorns
Pinch of salt
1/4 cup Cognac OR Brandy
1 cup Whipping cream
4 Lean beef fillet medallions
2 tablespoon Stork Bake Margarine
150 millilitre Water
1 KNORR Hearty Beef Stew Dry Cook-in-Sauce
INSTRUCTIONS:
Place peppercorns in a resealable plastic bag and gently crush with a mallet or the back of a frying pan
Transfer to a dinner plate
Season steaks with salt to taste, then coat both sides with crushed peppercorns
In a large heavy based frying pan melt margarine over medium-high heat
Add steaks, cook for about 5 minutes per side or until cooked to your liking
Transfer steaks to a serving plate and cover to keep warm
Pour cognac into frying pan and boil for 1 minute while stirring to remove any browned bits stuck to pan
Add water, cream and KNORR Fresh Ideas Hearty Beef Stew
Cook until thickened, stirring occasionally
Pour over steaks to serve
Bron: Knorr
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Serves: 2 - 4 | Preparation Time: 10 minutes | Cooking Time: 10 minutes
INGREDIENTS:
4 tablespoon Robertsons Black Peppercorns
Pinch of salt
1/4 cup Cognac OR Brandy
1 cup Whipping cream
4 Lean beef fillet medallions
2 tablespoon Stork Bake Margarine
150 millilitre Water
1 KNORR Hearty Beef Stew Dry Cook-in-Sauce
INSTRUCTIONS:
Place peppercorns in a resealable plastic bag and gently crush with a mallet or the back of a frying pan
Transfer to a dinner plate
Season steaks with salt to taste, then coat both sides with crushed peppercorns
In a large heavy based frying pan melt margarine over medium-high heat
Add steaks, cook for about 5 minutes per side or until cooked to your liking
Transfer steaks to a serving plate and cover to keep warm
Pour cognac into frying pan and boil for 1 minute while stirring to remove any browned bits stuck to pan
Add water, cream and KNORR Fresh Ideas Hearty Beef Stew
Cook until thickened, stirring occasionally
Pour over steaks to serve
Bron: Knorr
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MINUTE STEAK-CREAMY MASH MEDITERRANEAN SALAD
MINUTE STEAK - CREAMY MASHED MEDITERRANEAN SALAD
Serves 4 (3 slices of steak per serving)
There was a time when Minute Steak was very popular. As kids we used to call it a “my newt” steak when we saw it on a hotel menu. They are cooked very quickly and are served hot and juicy, here with creamy mash and a fresh salad.
3 ripe tomatoes, peeled and cut into small dice, leave pips in
½ cucumber, peeled & thinly sliced into ribbons with a vegetable peeler
1 Tbs fresh oregano leaves, leave them whole
¼ red onion, thinly sliced
10 large green olives, thinly sliced
Extra virgin olive oil
700g Sirloin steak cut into 12 thin slices
Sea salt and freshly milled black pepper
2 fat cloves of garlic, finely chopped
METHOD:
Place the salad ingredients in a bowl and splash with olive oil.
Season with sea salt and freshly milled black pepper.
Stir gently, adding some wine vinegar if you want a bit of zip.
Season the steak well and put it in a bowl with the garlic and a generous splash of olive oil. Have ready a ridged steak pan – very hot.
Fry the steak slices for a minute on each side.
Stack them on a hot plate next to a pile of creamy mash, with a generous spoonful of the salad in between each slice. Serve with a glass of Cabernet Sauvignon.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Serves 4 (3 slices of steak per serving)
There was a time when Minute Steak was very popular. As kids we used to call it a “my newt” steak when we saw it on a hotel menu. They are cooked very quickly and are served hot and juicy, here with creamy mash and a fresh salad.
3 ripe tomatoes, peeled and cut into small dice, leave pips in
½ cucumber, peeled & thinly sliced into ribbons with a vegetable peeler
1 Tbs fresh oregano leaves, leave them whole
¼ red onion, thinly sliced
10 large green olives, thinly sliced
Extra virgin olive oil
700g Sirloin steak cut into 12 thin slices
Sea salt and freshly milled black pepper
2 fat cloves of garlic, finely chopped
METHOD:
Place the salad ingredients in a bowl and splash with olive oil.
Season with sea salt and freshly milled black pepper.
Stir gently, adding some wine vinegar if you want a bit of zip.
Season the steak well and put it in a bowl with the garlic and a generous splash of olive oil. Have ready a ridged steak pan – very hot.
Fry the steak slices for a minute on each side.
Stack them on a hot plate next to a pile of creamy mash, with a generous spoonful of the salad in between each slice. Serve with a glass of Cabernet Sauvignon.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MUSHROOM MINUTE STEAKS
MUSHROOM MINUTE STEAKS
2 cubed steaks or hamburger patties
Black pepper to taste
1/2 lb. Mushrooms, sliced
1/2 sm. Onion, sliced thick
2 Tbsp. Butter
2 Tbsp. Steak Sauce
DIRECTIONS
Season minute steaks or patties with pepper; slice thinly.
Melt butter in skillet over medium high heat; add mushrooms and onions; cook until mushrooms are browned; remove from skillet; set aside.
Add more shortening if needed; brown steak pieces on both sides.
Add steak sauce; add mushrooms and onions.
Reduce heat to simmer; cover and cook about 3 to 5 minutes or so until steak is done.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels -WATERTAND RESEPTE VIR OUD EN JONK
2 cubed steaks or hamburger patties
Black pepper to taste
1/2 lb. Mushrooms, sliced
1/2 sm. Onion, sliced thick
2 Tbsp. Butter
2 Tbsp. Steak Sauce
DIRECTIONS
Season minute steaks or patties with pepper; slice thinly.
Melt butter in skillet over medium high heat; add mushrooms and onions; cook until mushrooms are browned; remove from skillet; set aside.
Add more shortening if needed; brown steak pieces on both sides.
Add steak sauce; add mushrooms and onions.
Reduce heat to simmer; cover and cook about 3 to 5 minutes or so until steak is done.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels -WATERTAND RESEPTE VIR OUD EN JONK
SHANGAI STEAK
SHANGAI STEAK
INGREDIENTS:
1kg steak thinly sliced
45ml tbsp cornstarch
120ml soy sauce
105ml sugar
180ml vinegar
360ml water
120ml oil
½ cup frozen peas thawed
METHOD:
Marinate the steak in the cornstarch and soy sauce for 3 hours.
Bring the sugar, vinegar, water and oil the boil and simmer for 10 minutes.
Add the steak and cook for 5 minutes or until tender.
Add the peas and stir through and allow to heat through.
Bron: From a friend in PE
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1kg steak thinly sliced
45ml tbsp cornstarch
120ml soy sauce
105ml sugar
180ml vinegar
360ml water
120ml oil
½ cup frozen peas thawed
METHOD:
Marinate the steak in the cornstarch and soy sauce for 3 hours.
Bring the sugar, vinegar, water and oil the boil and simmer for 10 minutes.
Add the steak and cook for 5 minutes or until tender.
Add the peas and stir through and allow to heat through.
Bron: From a friend in PE
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
STEAK WITH STROGANOFF SAUCE
STEAK WITH STROGANOFF SAUCE
Jazz up steak and veg with the addition of a creamy mushroom sauce that'll have you licking your plate clean!
4 SERVINGS
INGREDIENTS:
4 x 200g scotch fillet steaks
1 tbs crushed black peppercorns
1 tbs olive oil
20g unsalted butter
Pickled red cabbage (see note), watercress or other salad leaves and mustard, to serve
STROGANOFF SAUCE
25g unsalted butter
400g small Swiss brown mushrooms, thinly sliced
1 garlic clove, crushed
1/2 cup (125ml) brandy
300ml beef stock
1 tsp Vegemite
200ml thickened cream
1 tbs finely chopped flat-leaf parsley leaves
DIRECTIONS:
Season the steaks with the crushed peppercorns and some sea salt.
Heat the olive oil and butter in a large frypan over medium-high heat. When sizzling, add the steaks to the pan. Cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest while making the sauce.
For the stroganoff sauce, return the steak pan to medium heat and add the butter. When melted, add the thinly sliced mushrooms and the garlic and cook for 4 minutes, stirring, or until the mushrooms have softened. Add the brandy and cook for a further 1 minute or until most of the liquid has evaporated. Add the beef stock, Vegemite and thickened cream, then reduce the heat to low and simmer for 10 minutes until the sauce has reduced. Remove from the heat and stir in the chopped parsley.
Divide the steaks among 4 plates, ladle over the stroganoff sauce and serve with pickled red cabbage, salad leaves and mustard.
Pickled red cabbage is available in jars from delis and selected supermarkets
Bron: delicious. - August 2008 , Page 92 /Recipe by Valli Little
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Jazz up steak and veg with the addition of a creamy mushroom sauce that'll have you licking your plate clean!
4 SERVINGS
INGREDIENTS:
4 x 200g scotch fillet steaks
1 tbs crushed black peppercorns
1 tbs olive oil
20g unsalted butter
Pickled red cabbage (see note), watercress or other salad leaves and mustard, to serve
STROGANOFF SAUCE
25g unsalted butter
400g small Swiss brown mushrooms, thinly sliced
1 garlic clove, crushed
1/2 cup (125ml) brandy
300ml beef stock
1 tsp Vegemite
200ml thickened cream
1 tbs finely chopped flat-leaf parsley leaves
DIRECTIONS:
Season the steaks with the crushed peppercorns and some sea salt.
Heat the olive oil and butter in a large frypan over medium-high heat. When sizzling, add the steaks to the pan. Cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest while making the sauce.
For the stroganoff sauce, return the steak pan to medium heat and add the butter. When melted, add the thinly sliced mushrooms and the garlic and cook for 4 minutes, stirring, or until the mushrooms have softened. Add the brandy and cook for a further 1 minute or until most of the liquid has evaporated. Add the beef stock, Vegemite and thickened cream, then reduce the heat to low and simmer for 10 minutes until the sauce has reduced. Remove from the heat and stir in the chopped parsley.
Divide the steaks among 4 plates, ladle over the stroganoff sauce and serve with pickled red cabbage, salad leaves and mustard.
Pickled red cabbage is available in jars from delis and selected supermarkets
Bron: delicious. - August 2008 , Page 92 /Recipe by Valli Little
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
STEAK FINGERS
STEAK FINGERS
INGREDIENTS:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 Cup Milk
12 ounces round steak, trimmed, thinly sliced
1/2 cup vegetable oil
DIRECTIONS:
Combine flour,salt and pepper in a small bowl; mix well.
Lightly beat eggs in a medium bowl with milk.
Dip steak into egg and milk mixture, allowing excess to drain back into bowl. Coat steak with flour mixture, patting gently so coating adheres.
Heat oil in a large skillet over medium-high heat.
Fry steak fingers in batches, turning pieces once, until coating is golden, about 5 minutes.
Place steak fingers on a serving platter.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 Cup Milk
12 ounces round steak, trimmed, thinly sliced
1/2 cup vegetable oil
DIRECTIONS:
Combine flour,salt and pepper in a small bowl; mix well.
Lightly beat eggs in a medium bowl with milk.
Dip steak into egg and milk mixture, allowing excess to drain back into bowl. Coat steak with flour mixture, patting gently so coating adheres.
Heat oil in a large skillet over medium-high heat.
Fry steak fingers in batches, turning pieces once, until coating is golden, about 5 minutes.
Place steak fingers on a serving platter.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
T-BONE GRILLED STEAK-GARLIC- GINGER
Garlic, ginger, red pepper and fresh basil are the main ingredients for this delicious steak recipe that can be served with piping hot mash.
Serves: 4 | Preparation Time: 5 minutes | Cooking Time: 8 minutes
INGREDIENTS:
5 ml Crushed ginger
½ Red pepper, halved
125 ml Basil leaves, roughly chopped
5 ml Cumin
3 ml black pepper
1 KNORR Beef Stock Pot
150 ml boiling water
2 Cloves garlic
4 Whole T-bone steaks
45 ml olive oil
Caramelized onions, herbed mash and glazed carrots to serve Instructions
Put the garlic, ginger, red pepper, basil leaves, cumin, black pepper and KNORR Beef Stock Pot and boiling water into a liquidizer and blend until smooth.
Place steaks in the marinade in fridge overnight for flavours to develop.
Preheat the griddle pan or oven grill.
Season steaks on both sides and cook over medium high heat for 3-4 min each side for medium rare.
Top steaks with caramelized onions and serve with herbed mash and glazed carrots.
Bron: Knorr
Plasing: Tiana Botes /WATERTAND RESEPTE VIR OUD EN JONK
Serves: 4 | Preparation Time: 5 minutes | Cooking Time: 8 minutes
INGREDIENTS:
5 ml Crushed ginger
½ Red pepper, halved
125 ml Basil leaves, roughly chopped
5 ml Cumin
3 ml black pepper
1 KNORR Beef Stock Pot
150 ml boiling water
2 Cloves garlic
4 Whole T-bone steaks
45 ml olive oil
Caramelized onions, herbed mash and glazed carrots to serve Instructions
Put the garlic, ginger, red pepper, basil leaves, cumin, black pepper and KNORR Beef Stock Pot and boiling water into a liquidizer and blend until smooth.
Place steaks in the marinade in fridge overnight for flavours to develop.
Preheat the griddle pan or oven grill.
Season steaks on both sides and cook over medium high heat for 3-4 min each side for medium rare.
Top steaks with caramelized onions and serve with herbed mash and glazed carrots.
Bron: Knorr
Plasing: Tiana Botes /WATERTAND RESEPTE VIR OUD EN JONK
TENDER BRAISING STEAK
TENDER BRAISING STEAK
Make ahead if desired and re-heat for an even easier supper dish
INGREDIENTS
2 Braising Steaks (approx 200g each)
300ml beef stock
decent glug brandy
squirt tomato puree
seasoning
1 bay leaf
1 clove garlic, crushed
1 large onion sliced
large handful mushrooms, thickly sliced
knob butter
a little olive oil
1/4 tsp mustard powder
1/2 tsp cornflour
1 tabs water
METHOD
Pre-heat the oven to 170 degrees.
Season the steaks on both sides and press into the meat. Heat a heavy based casserole dish with butter and oil over medium heat. Brown well on both sides and remove and set aside.
Add the onions and cook for 5 mins. Add the garlic. Now add the brandy, tomato puree and stock. Mix well and bring to the boil and turn off the heat.
Return the steaks to the pan and add the bay and mushrooms. Ensure the steaks are embedded in the sauce. Cover and bake for approx 90 mins. Keep an eye on the liquid to ensure does not evaporate. If needed can add a few splashed of water or keep some extra stock to hand.
Combine the mustard powder, cornflour and water in a small cup and mix until blended and smooth. Remove the casserole dish from the oven. Place the steaks onto warmed plates mix in the mustard mixture to the sauce to thicken. I have served here with homemade French Fries and Broccoli.
BRON: samanthas-supper
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Make ahead if desired and re-heat for an even easier supper dish
INGREDIENTS
2 Braising Steaks (approx 200g each)
300ml beef stock
decent glug brandy
squirt tomato puree
seasoning
1 bay leaf
1 clove garlic, crushed
1 large onion sliced
large handful mushrooms, thickly sliced
knob butter
a little olive oil
1/4 tsp mustard powder
1/2 tsp cornflour
1 tabs water
METHOD
Pre-heat the oven to 170 degrees.
Season the steaks on both sides and press into the meat. Heat a heavy based casserole dish with butter and oil over medium heat. Brown well on both sides and remove and set aside.
Add the onions and cook for 5 mins. Add the garlic. Now add the brandy, tomato puree and stock. Mix well and bring to the boil and turn off the heat.
Return the steaks to the pan and add the bay and mushrooms. Ensure the steaks are embedded in the sauce. Cover and bake for approx 90 mins. Keep an eye on the liquid to ensure does not evaporate. If needed can add a few splashed of water or keep some extra stock to hand.
Combine the mustard powder, cornflour and water in a small cup and mix until blended and smooth. Remove the casserole dish from the oven. Place the steaks onto warmed plates mix in the mustard mixture to the sauce to thicken. I have served here with homemade French Fries and Broccoli.
BRON: samanthas-supper
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
THE SECRET FOR A JUICY FLANK STEAK
SECRET OF JUICY FLANK STEAK
Many people think that in order to make a good steak you have to go overboard by buying the most expensive cut that is in display at your super market. I believe that the real secret lay’s in preparing a good sauce used to marinade the meat before grilling it.
This really easy to make sauce is the perfect way to enhance a good piece of meat – all what is left to do when you’re done is to let the meat rest a few minute before slicing and serving!
INGREDIENTS:
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
DIRECTIONS:
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper.
Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly.
Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
If you wish you can cover the meat gently after grilling so it can have a slim cover of this mouth watering marinade
Bron: Ijovo recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Many people think that in order to make a good steak you have to go overboard by buying the most expensive cut that is in display at your super market. I believe that the real secret lay’s in preparing a good sauce used to marinade the meat before grilling it.
This really easy to make sauce is the perfect way to enhance a good piece of meat – all what is left to do when you’re done is to let the meat rest a few minute before slicing and serving!
INGREDIENTS:
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
DIRECTIONS:
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper.
Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly.
Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
If you wish you can cover the meat gently after grilling so it can have a slim cover of this mouth watering marinade
Bron: Ijovo recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
STEWS / CASSEROLES ETC
BEEF CHUCK - MRS.H.S.BALLS COUNTRY CASSEROLE
BEEF CHUCK - MRS H.S.BALLS COUNTRY CASSEROLE
30 millilitre Oil
750g beef chuck (diced)
1 Onion, peeled and chopped
3 Potatoes, peeled and quartered
200g Baby marrows, thickly sliced
200ml Mrs Balls Original Chutney
200ml tomato sauce
60ml seasoned cake flour
340ml Can cola
125ml Water
DIRECTIONS:
Preheat oven to 180C
Heat the oil and fry the beef until well browned, add the onion and sautè until soft
Place the browned beef and onions into a large oven proof casserole dish and top with the potatoes and baby marrows
Mix Mrs Balls Original Chutney, tomato sauce, seasoned flour, cola and water together and pour over the casserole.
Bake at 180°C for about 1½ hours or until meat is tender.
Serve with rice.
Bron: Mrs Balls
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
30 millilitre Oil
750g beef chuck (diced)
1 Onion, peeled and chopped
3 Potatoes, peeled and quartered
200g Baby marrows, thickly sliced
200ml Mrs Balls Original Chutney
200ml tomato sauce
60ml seasoned cake flour
340ml Can cola
125ml Water
DIRECTIONS:
Preheat oven to 180C
Heat the oil and fry the beef until well browned, add the onion and sautè until soft
Place the browned beef and onions into a large oven proof casserole dish and top with the potatoes and baby marrows
Mix Mrs Balls Original Chutney, tomato sauce, seasoned flour, cola and water together and pour over the casserole.
Bake at 180°C for about 1½ hours or until meat is tender.
Serve with rice.
Bron: Mrs Balls
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BEEF-GNOCCHI HOTPOT
BEEF -GNOCCHI HOTPOT
PREPARATION TIME 20 MINUTES
COOKING TIME 2 HOURS
SERVES 4-6
INGREDIENTS
15 ml olive oil
1 kg beef chuck steak (diced)
400 g mushrooms, halved
1 red pepper, de-seeded, cut into 1.5cm pieces
800 g can diced tomatoes
185 ml water
70 g tomato paste
500 g shelf-fresh potato gnocchi
2 shallots, ends trimmed, thinly sliced
30 grams chopped fresh parsley
1 tablespoon finely grated lemon rind
Sour cream, to serve
METHOD
Heat the oil in a large frying pan over medium-high heat. Add the beef and cook for 2-3 minutes on each side or until browned. Transfer to a large stockpot.
Add the mushroom to the frying pan. Cook, stirring, for 4-5 minutes or until golden. Transfer to the stockpot.
Add the red pepper to the frying pan and cook, stirring, for 2-3 minutes or until the capsicum softens slightly. Transfer to a heatproof bowl.
Place the beef mixture over medium heat. Add the tomato and water. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is tender.
Stir in the capsicum and tomato paste and simmer, uncovered, for 30 minutes or until the sauce thickens slightly.
Use tongs to transfer the beef to a chopping board and shred finely. Remove and discard any excess fat.
Return the beef to the stockpot and stir until well combined. Season with salt and pepper.
Cook gnocchi following packet directions or until tender. Drain and add the gnocchi and shallots to the hotpot, and stir to combine. Combine the parsley and lemon rind in a bowl.
Top the hotpot with the sour cream and parsley mixture and serve.
Bron: Onbekend
Plasing: Tiana Botes / WATERTTAND RESEPTE VIR OUD EN JONK
PREPARATION TIME 20 MINUTES
COOKING TIME 2 HOURS
SERVES 4-6
INGREDIENTS
15 ml olive oil
1 kg beef chuck steak (diced)
400 g mushrooms, halved
1 red pepper, de-seeded, cut into 1.5cm pieces
800 g can diced tomatoes
185 ml water
70 g tomato paste
500 g shelf-fresh potato gnocchi
2 shallots, ends trimmed, thinly sliced
30 grams chopped fresh parsley
1 tablespoon finely grated lemon rind
Sour cream, to serve
METHOD
Heat the oil in a large frying pan over medium-high heat. Add the beef and cook for 2-3 minutes on each side or until browned. Transfer to a large stockpot.
Add the mushroom to the frying pan. Cook, stirring, for 4-5 minutes or until golden. Transfer to the stockpot.
Add the red pepper to the frying pan and cook, stirring, for 2-3 minutes or until the capsicum softens slightly. Transfer to a heatproof bowl.
Place the beef mixture over medium heat. Add the tomato and water. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is tender.
Stir in the capsicum and tomato paste and simmer, uncovered, for 30 minutes or until the sauce thickens slightly.
Use tongs to transfer the beef to a chopping board and shred finely. Remove and discard any excess fat.
Return the beef to the stockpot and stir until well combined. Season with salt and pepper.
Cook gnocchi following packet directions or until tender. Drain and add the gnocchi and shallots to the hotpot, and stir to combine. Combine the parsley and lemon rind in a bowl.
Top the hotpot with the sour cream and parsley mixture and serve.
Bron: Onbekend
Plasing: Tiana Botes / WATERTTAND RESEPTE VIR OUD EN JONK
MUSTARD BEEF-RED WINE STEW
MUSTARD BEEF-RED WINE STEW
The mustard and red wine give this stew a delicious depth of flavour so get everything into the pot and sit back and relax while it cooks!
Serves: 3 - 5 | Preparation Time: 15 minutes | Cooking Time: 60 minutes
INGREDIENTS:
500 gr Beef cubes
30 ml Cake flour
30 ml Cooking oil
15 ml Dijon mustard
30 ml Wholegrain mustard
2 Cloves crushed garlic
15 ml Tomato paste
10 ml Robertsons Thyme
1 KNORR Beef Stock Pot
375 ml Red wine
250 ml Water
2 Large carrots, peeled and sliced
1 Celery stalk, finely diced Instructions
METHOD:
Toss beef cubes in cake flour to lightly coat, then dust off and set aside. Heat oil in a large pot and fry the beef cubes until well browned.
Add the Dijon mustard, wholegrain mustard, garlic, tomato paste, Robertsons Thyme and KNORR Beef Stock Pot, allow to cook for 1 minute stirring.
Add the red wine and water together with the vegetables and bring to the boil then cover and reduce the heat to a simmer and allow to cook for 45 minutes stirring occasionally.
Serve with rice or creamy mash potato.
Bron: Robertsons
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
The mustard and red wine give this stew a delicious depth of flavour so get everything into the pot and sit back and relax while it cooks!
Serves: 3 - 5 | Preparation Time: 15 minutes | Cooking Time: 60 minutes
INGREDIENTS:
500 gr Beef cubes
30 ml Cake flour
30 ml Cooking oil
15 ml Dijon mustard
30 ml Wholegrain mustard
2 Cloves crushed garlic
15 ml Tomato paste
10 ml Robertsons Thyme
1 KNORR Beef Stock Pot
375 ml Red wine
250 ml Water
2 Large carrots, peeled and sliced
1 Celery stalk, finely diced Instructions
METHOD:
Toss beef cubes in cake flour to lightly coat, then dust off and set aside. Heat oil in a large pot and fry the beef cubes until well browned.
Add the Dijon mustard, wholegrain mustard, garlic, tomato paste, Robertsons Thyme and KNORR Beef Stock Pot, allow to cook for 1 minute stirring.
Add the red wine and water together with the vegetables and bring to the boil then cover and reduce the heat to a simmer and allow to cook for 45 minutes stirring occasionally.
Serve with rice or creamy mash potato.
Bron: Robertsons
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ROAST BEEF STRAMBOLI
ROAST BEEF STRAMBOLI
1 package refrigerated pizza dough
2 Tbsp. Dijon mustard
1/2 pound thinly-sliced deli roast beef
4 oz. sliced Monterey Jack cheese
1/4 cup chopped roasted red peppers (optional)
1 large egg
1 Tbsp. water
2 Tbsp. grated Parmesan cheese
PREPARATIONS:
Preheat oven to 375 °F (180°C).
Unroll refrigerated pizza dough.
Spread mustard evenly over dough, leaving a 1-inch border all the way around.
Top with roast beef slices, then cheese, then roasted red peppers, if using.
Roll up lengthwise, jelly-roll style. Place on an ungreased cookie sheet.
Beat egg and water. Brush over stromboli. Sprinkle cheese on top of stromboli.
Bake 25 to 35 minutes, until golden brown on top and cooked through.
Bron: Kidscooking
Plasing: Henriette Wessels-WATERTAND RESEPTE VIR OUD EN JONK
1 package refrigerated pizza dough
2 Tbsp. Dijon mustard
1/2 pound thinly-sliced deli roast beef
4 oz. sliced Monterey Jack cheese
1/4 cup chopped roasted red peppers (optional)
1 large egg
1 Tbsp. water
2 Tbsp. grated Parmesan cheese
PREPARATIONS:
Preheat oven to 375 °F (180°C).
Unroll refrigerated pizza dough.
Spread mustard evenly over dough, leaving a 1-inch border all the way around.
Top with roast beef slices, then cheese, then roasted red peppers, if using.
Roll up lengthwise, jelly-roll style. Place on an ungreased cookie sheet.
Beat egg and water. Brush over stromboli. Sprinkle cheese on top of stromboli.
Bake 25 to 35 minutes, until golden brown on top and cooked through.
Bron: Kidscooking
Plasing: Henriette Wessels-WATERTAND RESEPTE VIR OUD EN JONK
BEEF WELLINGTON
BEEF WELLINGTON:
2 sheets ready Puff Pastry
1 1 / 2 kilo of veal fillet around
300 g fresh mushrooms
1 1 / 2 flytz. fresh butter tea
1 fresh grated onions in multi
2 pinch nutmeg
1 wine glass white wine
salt and freshly ground pepper
For the chicken stuffing (crushed in the multi):
1 big piece of chicken breast fillet, boiled
1 / 2 parsley
100 g grated Cheddar cheese
1 clove
DIRECTIONS:
First, defrost well Puff Pastry leaves.
Mince the mushrooms and sotarete with spring onions in a frying pan, put half the amount of butter. The "turn off" with wine, add the nutmeg, alatopiperonete and let them boil in mild fire until well absorbed all liquid and dry completely in pan. Then put Puff Pastry on a plate and let them wait.
With the remaining butter, cook very well the veal fillet on all sides until well red everywhere.
Then add salt and pepper and touch on a platter.
Take the and poured into a smooth surface.
Drop over the crushed mixture of chicken-fillet-Cheddar-Parsley and garlic with one tablespoon a "smear", taking care to leave 2 fingers gap across the region of the sheet.
From the above, run the mixture of mushrooms-onions.
Then place over the veal tenderloin and wrap with foil sfoliatas in order to create a roll - make sure the envelopment as a "packet".
It borders the compounds roll with a little water to stick well.
Take 2nd Puff Pastry sheet and using a very sharp knife, cut in thin strips on the diagonal which mount on the roll (or as we say, "baklavadota). Lightly coat the entire surface with some melted butter.
Cook the roll at 180 degrees for 1 hour having covered with aluminum foil.
Once passed this time, remove the foil and continue baking for another 35 minutes or until rodisei and the Puff Pastry cooked well.
Once cooked, remove from the oven and leave to cool.
The dishes served in sliced the hundredth, with small potatoes (boiled or baked, whatever you like
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2 sheets ready Puff Pastry
1 1 / 2 kilo of veal fillet around
300 g fresh mushrooms
1 1 / 2 flytz. fresh butter tea
1 fresh grated onions in multi
2 pinch nutmeg
1 wine glass white wine
salt and freshly ground pepper
For the chicken stuffing (crushed in the multi):
1 big piece of chicken breast fillet, boiled
1 / 2 parsley
100 g grated Cheddar cheese
1 clove
DIRECTIONS:
First, defrost well Puff Pastry leaves.
Mince the mushrooms and sotarete with spring onions in a frying pan, put half the amount of butter. The "turn off" with wine, add the nutmeg, alatopiperonete and let them boil in mild fire until well absorbed all liquid and dry completely in pan. Then put Puff Pastry on a plate and let them wait.
With the remaining butter, cook very well the veal fillet on all sides until well red everywhere.
Then add salt and pepper and touch on a platter.
Take the and poured into a smooth surface.
Drop over the crushed mixture of chicken-fillet-Cheddar-Parsley and garlic with one tablespoon a "smear", taking care to leave 2 fingers gap across the region of the sheet.
From the above, run the mixture of mushrooms-onions.
Then place over the veal tenderloin and wrap with foil sfoliatas in order to create a roll - make sure the envelopment as a "packet".
It borders the compounds roll with a little water to stick well.
Take 2nd Puff Pastry sheet and using a very sharp knife, cut in thin strips on the diagonal which mount on the roll (or as we say, "baklavadota). Lightly coat the entire surface with some melted butter.
Cook the roll at 180 degrees for 1 hour having covered with aluminum foil.
Once passed this time, remove the foil and continue baking for another 35 minutes or until rodisei and the Puff Pastry cooked well.
Once cooked, remove from the oven and leave to cool.
The dishes served in sliced the hundredth, with small potatoes (boiled or baked, whatever you like
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BEEF WELLINGTONS WITH PORT SAUCE
BEEF WELLINGTONS WITH PORT SAUCE
2 tbs olive oil
40g butter
4 eschalots, peeled, thinly sliced
500g button mushrooms, thinly sliced
Salt & freshly ground black pepper
6 (about 150g each, 2cm thick) beef fillet steaks
6 sheets (25 x 25cm) ready-rolled puff pastry
1 egg, lightly whisked
250ml (1 cup) port
20g chilled butter, extra, diced
DIRECTIONS:
Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
Heat half the oil with the butter in a frying pan over medium heat until butter is foaming.
Add eschalots and cook, stirring, for 2 minutes or until brown.
Increase heat to high. Add mushrooms and cook, stirring occasionally, for 5 minutes or until tender.
Remove from heat and season with salt and pepper. Set aside for 15 minutes to cool.
Meanwhile, heat the remaining oil in a medium frying pan over high heat.
Add steaks and cook for 1 minute each side or until brown.
Season with salt and pepper and set aside for 15 minutes to cool.
Top steaks with mushroom mixture. Cut pastry sheets into 17 x 21cm rectangles and reserve offcuts.
Place pastry rectangles over mushroom mixture. Fold pastry under to enclose beef.
Trim excess pastry. Place beef wellingtons, seam-side down, on prepared tray.
Use a sharp knife to cut leaf shapes from reserved pastry and arrange on top of wellingtons.
Brush pastry with egg. Bake in preheated oven for 15 minutes for medium or until pastry is golden brown and puffed.
Remove from oven and set aside for 5 minutes to rest.
Meanwhile, place port in a saucepan over medium-high heat and bring to the boil.
Reduce heat to medium and simmer for 20 minutes or until reduced to 80ml (1/3 cup).
Gradually whisk in extra butter, 1 cube at a time, until the butter melts and is well combined.
Remove from heat. Taste and season with salt and pepper.
Serve wellingtons on a platter with sauteed leek & bacon and port sauce.
Bron: taste,com.au
Plasing:Henriette Wessels-WATERTAND RESEPTE VIR OUD EN JONK
2 tbs olive oil
40g butter
4 eschalots, peeled, thinly sliced
500g button mushrooms, thinly sliced
Salt & freshly ground black pepper
6 (about 150g each, 2cm thick) beef fillet steaks
6 sheets (25 x 25cm) ready-rolled puff pastry
1 egg, lightly whisked
250ml (1 cup) port
20g chilled butter, extra, diced
DIRECTIONS:
Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
Heat half the oil with the butter in a frying pan over medium heat until butter is foaming.
Add eschalots and cook, stirring, for 2 minutes or until brown.
Increase heat to high. Add mushrooms and cook, stirring occasionally, for 5 minutes or until tender.
Remove from heat and season with salt and pepper. Set aside for 15 minutes to cool.
Meanwhile, heat the remaining oil in a medium frying pan over high heat.
Add steaks and cook for 1 minute each side or until brown.
Season with salt and pepper and set aside for 15 minutes to cool.
Top steaks with mushroom mixture. Cut pastry sheets into 17 x 21cm rectangles and reserve offcuts.
Place pastry rectangles over mushroom mixture. Fold pastry under to enclose beef.
Trim excess pastry. Place beef wellingtons, seam-side down, on prepared tray.
Use a sharp knife to cut leaf shapes from reserved pastry and arrange on top of wellingtons.
Brush pastry with egg. Bake in preheated oven for 15 minutes for medium or until pastry is golden brown and puffed.
Remove from oven and set aside for 5 minutes to rest.
Meanwhile, place port in a saucepan over medium-high heat and bring to the boil.
Reduce heat to medium and simmer for 20 minutes or until reduced to 80ml (1/3 cup).
Gradually whisk in extra butter, 1 cube at a time, until the butter melts and is well combined.
Remove from heat. Taste and season with salt and pepper.
Serve wellingtons on a platter with sauteed leek & bacon and port sauce.
Bron: taste,com.au
Plasing:Henriette Wessels-WATERTAND RESEPTE VIR OUD EN JONK