From Rachel ~ burns_toast

INGREDIENTS

3 tablespoons coarsely ground pepper

2 tablespoons olive oil

1 tablespoon grated lemon peel

1 teaspoon salt

2 garlic cloves, minced

1 (3 pound) whole beef tenderloin

DIRECTIONS

Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.

Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness

Cover and let stand for 10 minutes before slicing.

LAMB/BEEF CURRY

Cut 1 lb lamb/beef into chunks. Marinate in 1 tablespoon lemon juice, fresh ground pepper for 1 hour. Cook 1 chopped onion in oil over low heat until softened but not browned. Add 2 tablespoons each of grated ginger, crushed garlic and mild curry powder and fry for 1 min, stirring. Add 1 teaspoon crushed cardamom pods, 1/4 teaspoon ground cloves, 1/4 teaspoon chilli powder, 1 cinnamon stick and beef/lamb. Fry until meat is sealed. Add 1 can coconut milk, 3 chopped ripe tomatoes and 1-2 cups water. Add a few sprigs of fresh coriander and mint and simmer gently for 90 mins. This tastes best if you refrigerate it overnight and heat and eat the next day. If you can’t find any of the spices, they can be left out.

I have been searching for a good pot roast recipe for a while and haven’t had much luck. All the ones I have tried have been fine, but nothing special. Until this one. Finally, some flavour !!!

Pot Roast



1 beef roast (1-2kg/3 to 4 lb)


1/2 cup brown sugar


1 pkg onion soup mix


1/2 cup water


1 chopped onion


1 pinch garlic powder (I used 3 cloves of garlic, chopped instead)


salt and pepper

Using a dutch oven, sear the roast over medium-high heat until browned on all sides.

Add remaining ingredients to dutch oven, lower heat and simmer for 3-4 hours. Low heat oven (eg 130C/260F) also works.

Or, if you have a slow cooker, put it all in, and cook for 24 hours on low heat.

Swiss Steak – take some large pieces of round steak (it will shrink )and coat in seasoned flour. Fry in a pan with chopped onion until just browned. Add 1 can tomatoes, 1 tablespoon brown sugar, 1-2 tablespoons Dijon mustard, 2 tablespoons Worcestershire sauce, 1 teaspoon lemon juice and a dash of Tabasco sauce and some chopped mushrooms and cover and cook in a moderate oven 1-2 hours (or simmer on stovetop). (can add other vegies like celery, capsicum, carrots etc if you wish or use mushroom soup instead of fresh mushrooms – if you do that use tomato paste instead of whole tomatoes)

This recipe came off of the red curry paste jar. It was yummy (had a panang curry taste to it), but I would have preferred it with chicken. Here’s the recipe:

2 medium sirloin steaks, sliced thinly (I just used chop suey beef, probably my first mistake)
1 TBS. red curry paste
1 TBS. soy sauce
2 crushed garlic cloves
2 TBS. vegetable oil
1 onion, sliced
1/4 red and yellow pepper, sliced
2/3 cup button mushrooms, sliced (I just used regular sliced shrooms)
1 can coconut milk

1. Place meat in bowl with curry paste, soy sauce and garlic. Marinate for at least 20 minutes.
2. Heat oil in wok or frying pan. Saute onions, shrooms and marinated meat. Stir fry for 2 minutes (I did more). Let sizzle, then add peppers and coconut milk. Simmer for 5 minutes – serve with rice.

You also also do this with round steak

VEAL WITH LEMON

4 veal schnitzels

¼ cup plain flour

pepper

1 tblspn butter

¼ cup olive oil

1/3 cup fresh lemon juice

2 tblspns chopped parsley

Pound schnitzels until very thin.

Toss in flour, seasoned with pepper.

Melt butter and oil in pan and fry veal 2 mins each side.

Add lemon juice and parsley to pan and heat through.

BEEF SALAD WITH CHILLI LIME DRESSING

Combine 2 tablespoons each fish sauce, lime juice and peanut oil with ½ teaspoon chilli saice and ½ teaspoon caster sugar. Shake well

Place 600g/20oz scotch fillet in glass dish and cover with 2 tablepoons each peanut oil and fish sauce. marinate for 1 hour. Heat pan and cook meat for 8 minutes or until well browned. Transfer to roasting pan and cook a further 20 mins at 200C/400F. Rest for 10 mins.

Make salad of chinese cabbage, capsicum, beansprouts, coriander in bowl. Thinly slice beef and toss with 1/2 dressing. Pour remaining dressing over salad. Toss together and serve

500g (1lb) steak

1/3 cup plain flour

1/4 teaspoon black pepper 

1/4 cup olive oil

1 large onion chopped

500g small mushrooms

1 tablespoon ground paprika

1 tablespoon tomato paste

2 teaspoons Dijon mustard

1/2 cup dry white wine

1/4 cup chicken stock

3/4 cup sour cream

Slice meat into short, thin pieces.

Toss together flour and pepper and coat steak

Heat 2 tablespoons oil in pan, cook meat quickly in small batches until well browned, remove

Add remaining oil to pan, cook onion until soft.

Add mushrooms and cook 5 mins.

Add paprika, tomato paste, mustard, wine and stock to pan and bring to boil.

Reduce heat, simmer 5 mins.

Return meat to pan. Add sour cream and heat through.