Beef Recipes

Beef Fry

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Ingredients

Beef - ½ kg.
Onions - 2 large
Chilli powder - 3 tsp.
Coriander powder - 2-1/2 tsp.
Jeera powder - 1 tsp.
Pepper powder - 2 tsp.
Ginger - 1 inch piece
Garlic - 8 cloves
Cinnamon 2 - 1 inch pieces
Cloves - 8-10
Vinegar - 3 tsp.
Curry leaves
Salt to taste
Coconut oil to fry

Preparation

Clean and cut the beef into small pieces. Pound the whole spices and keep aside. Mix the other spice powders with salt and vinegar. Chop ginger and garlic into small pieces and mix all these with the beef, adding vinegar. Keep aside for a while. Slice onions fine and fry till brown. Drain and keep aside.Pressure cook the marinated beef till tender. Heat oil, put in shredded curry leaves and then pour in the meat with the remaining gravy. Add fried onions and fry well till dry.

Beef Stew

Ingredients

Beef(small pieces) - 1/2 kg
potato,carrot,green peas - 1 cup each
ginger -one small piece
onion -1 large
garlic -6 pods
green chillies -6
curryleaves
oil - tsp
chilli powder -1 tsp
turmeric powder -1/2 tsp
ground pepper -1/2 tsp
ginger garlic paste -2 tsp
coconut milk -4 cups
vinegar -2 tbsp
salt
spices to grind
cinnammon
cardamom
nutmeg
pepper
fennel
cloves

Preparation

1.Cut stew meat and wash thoroughly.Drain excess water.
2.Add 1 tsp chilli powder,1 tsp salt,1/2 tsp turmeric powder,1/2 tsp pepper powder,
ground spices,ginger garlic paste and pressure cook the meat till 10 whistles
or till it is done.
3.Cut potatoes and carrots to very small pieces.Steam the potatoes,carrots and peas with
salt.
4.Extract coconut milk.Keep the first extract aside.Make 2 more extractions.
5.In a pan,heat oil,saute curryleaves,green chillies,garlic,ginger,onion.Add 1 tsp
coriander powder.
6.Add the cooked veg.s and fry for a minute.
7.Add this to the meat,and add the coconut milk(2nd and third extractions),1 cup of
water and bring to a boil.
8.Add the first extracted milk now.When the sides start boiling,add 2 tbsp vinegar.
Do not let it boil.Serve hot with Palappam

Kerala Beef Fry

Ingredients

Beef -1kg
onions -2medium(sliced)
green chillies -6-8
ginger -1 chopped
coriander pwdr -2tsp
Garlic -8 pods
Tomatoes -2chopped
Cinnamon -1
Cloves -5
cardomom-5
Perunjeerakam 4 tsp
Blackpeppercorns 20
turmeric pwdr 1/2 tsp
pepper pwdr 1/2 tsp

Method

1.Mix meat with all ingredients except cardomom, cloves, pepper corns & perunjeerakam.

2.Grind the above 4 spices to a masala.

3.Now cook the beef with the ground masala & salt in a pressure cooker till cooked(appr. 15 min.) around 80% cooked.

4.Heat the oil & splutter mustard seeds &add the chopped onions & saute & then the coconut peices & curry leaves till light brown.

5.Now add the meat &cook till gravy is dry & dark brown

Albondigas Soup


Ingredients

* 2 tablespoons olive oil
* 1 large onion, chopped
* 1 large garlic clove, minced
* 1/2 cup of tomato sauce
* 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)

* 2 large carrots, sliced
* 1/2 lb of string beans, cut into 1 inch pieces

* 1 pound ground beef
* 1/3 cup of raw white rice
* 1 raw egg
* 1/2 cup of chopped fresh mint leaves and/or parsley
* 1 1/2 teaspoon salt
* 1/4 teaspoon black pepper

* 1 1/2 cup of frozen or fresh peas
* Dried oregano, crumbled
* Salt and pepper
* 1/2 cup chopped fresh cilantro

Method

1 Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.

2 Prepare meatballs. Mix rice into meat, adding mint land parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs.

3 Return soup to gentle simmer. Add meatballs to soup, one at a time. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro.

Beef Stroganoff

Ingredients

* 6 Tbsp butter
* 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
* 1/3 cup chopped shallots (can substitute onions)
* 1/2 pound cremini mushrooms, sliced
* Salt to taste
* Pepper to taste
* 1/8 teaspoon nutmeg
* 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
* 1 cup of sour cream at room temperature

Method

1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

3 In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and wheat-free pasta are wheat-free options.)

Thai Red Beef Curry

Ingredients

* 2lb Fillet beef steak
* 4 Cloves garlic - Crushed
* 2 Tablespoons Thai Red Curry Paste
* 1 Tablespoon Shrimp paste
* 2 Tablespoons Fish Sauce
* 2 Inches Grated Galingal or Root Ginger
* 1 Onion finely chopped
* 12 Whole Birds eye chillies - stalks removed
* 12 Whole Basil Leaves
* 1 Fresh stalk Lemon Grass
* Juice of 1 Lime
* 1 Can Coconut Milk
* 5 Tablespoons Groundnut oil


Method

Stir fry the onion in the oil on a medium heat until translucent. Add the Garlic, Galingale (or Ginger), Shrimp and curry paste, fry for 2 minutes on medium heat. Add the beef and seal well on all sides. Add the coconut milk, whole chillies, whole basil leaves, lemon grass stalk, fish sauce. Simmer for 20 minutes or until the lamb is cooked. add the lime juice and serve.

Beef Dopiaza

Ingredients

* 2 Lbs Fillet Steak thinly sliced
* 4 Green Cardamom pods
* 2 Bay leaves
* 3 Onions Thickly sliced
* Water
* 1 Cup of Curry Massalla Gravy
* Half of an onion finely chopped
* 2 Teaspoon Curry Powder
* 1 Teaspoon Chilli Powder
* 1 Finely Chopped Cayenne Chilli
* 4 Cloves Crushed Garlic
* 2 inches Root Ginger grated
* Vegetable Oil
* 4 Tablespoons roughly chopped coriander leaves
* 1 Tablespoon whole coriander leaves
* 1 teaspoon Garam Massalla


Method

Gently fry the 3 sliced onions with plenty of oil until golden (approx 25 minutes on a medium heat). Make a paste of the curry powder and chilli powder with a little water. Fry the chopped onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the meat pieces and stir fry until almost cooked. Add the Massalla Gravy and simmer for 5 minutes or until the meat is cooked, stirring occasionally. If needed add more massalla gravy or water to prevent the curry becoming too thick or dry. Now drain the fried onions and stir well into the curry. Add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. For a zesty alternative try substituting sliced pickled onions for the 3 sliced onions.

Beef Madras

Ingredients

* 1Lb Fillet Beef Steak cubed
* 1 Cup of Curry Massalla Gravy
* 1 onion finely chopped
* 2 Teaspoon Curry Powder
* 2 Teaspoon Chilli Powder
* 2 Finely Chopped Cayenne Chilli
* 4 Cloves Crushed Garlic
* 2 inches Root Ginger grated
* 5 Tablespoons Vegetable Oil
* 4 Tablespoons roughly chopped coriander leaves
* 1 Tablespoon whole coriander leaves
* 1 teaspoon Garam Massalla

Method

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the beef pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the beef is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

Beef Ceylon

Ingredients

* 1Lb Fillet Beef Steak cubed
* 1 Cup of Curry Massalla Gravy
* 1 onion finely chopped
* 2 Teaspoon Curry Powder
* 2 Teaspoon Chilli Powder
* 2 Finely Chopped Cayenne Chilli
* 4 Cloves Crushed Garlic
* 2 inches Root Ginger grated
* 5 Tablespoons Vegetable Oil
* 4 Tablespoons roughly chopped coriander leaves
* 1 Tablespoon whole coriander leaves
* 1 teaspoon Garam Massalla
* Half a cocount grated
* Half cup coconut milk

Method

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the beef pieces and seal well on all sides. Add half the Massalla Gravy, cocnut and coconut milk and simmer for 20 minutes or until the beef is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

Beef Phatia

Ingredients

* 1Lb Fillet Steak thinly sliced
* 1 Cup of Curry Massalla Gravy
* Half of an onion finely chopped
* 8 Tomatoes cut into Eighths
* 2 Teaspoon Curry Powder
* 1 Teaspoon Chilli Powder
* 3 Teaspoons Brown Sugar
* 8 Finely Chopped Cayenne Chillies
* 1 Clove Garlic
* 1 Green Pepper, Seeded and Diced
* Teaspoon Cumin seeds
* Half Teaspoon Fennel seeds
* Half Teaspoon Mustard seeds
* 5 Tablespoons Vegetable Oil
* 4 Tablespoons roughly chopped coriander leaves
* 1 Tablespoon whole coriander leaves
* 1 teaspoon Garam Massalla
* Juice of 1 lemon

Method

Make a paste of the curry powder and chilli powder with the lemon juice. Dry Fry the whole seeds for 1 minute on high heat. Add the oil and fry the onion and 1 cayenne chilli on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the meat pieces and seal well on both sides. Add half the Massalla Gravy, Tomatoes, Pepper, and simmer for 10 minutes, stirring constantly. Now add the sugar and chillies and simmer for a further 5 minutes, stirring constantly. If the needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top.

Beef Rogan

Ingredients

* 1Lb Fillet Steak cubed
* 10 Tomatoes - quartered
* 2 Tablespoons tomato puree
* 1 Cup of Curry Massalla Gravy as above.
* Whole onion finely chopped.
* 2 Teaspoon Curry Powder
* 1 Teaspoon Chilli Powder
* 1 Finely Chopped Cayenne Chilli
* 4 Cloves Crushed Garlic
* 2 inches Root Ginger grated
* 5 Tablespoons Vegetable Oil
* 5 Tablespoons whole coriander leaves
* 1 teaspoon Garam Massalla

Method

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 2 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the beef pieces and seal well on all sides. Add the tomato puree and water and cook on high heat for 15 minutes to reduce the sauce, stirring constantly. Add the garam massala and stir in well. Reduce the heat and add the tomatoes, stir in and cover the pan, cook for 3 minutes without stirring. Now add the whole coriander leaves, stir half heartedly and serve!

Beef Biriyani

Ingredients

Beef - ½ kg
Good quality Basmati rice - ½ Kg
Onion(big) - 3 nos
(thinly sliced lengthwise)
Green chillies - 4 - 5 nos
(spilt)
Ginger-garlic paste - 2 tsp
Garam masala powder - 2 tsp
Garam masala (whole) - A few
Ghee - ½ cup
Coriander leaves - A few
Lemon juice - of 1 lemon
Salt - As reqd

Method

1)Boil rice in salty boiling water, drain it when half done.

2)Add lemon juice and mix well.

3)Saute onion with ghee in a pressure cooker till brown.

4)Add green chilly, ginger-garlic paste, garam masala (whole & powder) and salt as required and saute well.

5)Add beef and cook until the beef done well.

:- 1 cup water should remain in the beef.

6)Finaly add chopped coriander leaves.

7)Add boiled rice and mix well, close the cooker and simmer on very low flame for 3 mins.

8)Do not release the pressure. Let the cooker cool down.

9)Open the cooker and serve the hot biriyani.

:- The flavour and taste of biriyani very much depend on the quality of the rice.

Beef Thoran

Ingredients

Beef - 1/2 kg
Coriander powder - 1 tsp
Chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/4 tsp
Garlic pods - 3 nos
Ginger - 1 small piece
Cinnamon(Karugapatta) - 1 small piece
Cloves(Grambu) - 2 nos
Cardamom(Elakka) - 1 no
Nutmeg(Jathikka) - 1 small piece
Vinegar - 1 tbsp
Salt - As reqd
Grated coconut - 1 cup
Cumin seeds(Jeerakam) - 1/2 tsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Onions(chopped) - 1/2 cup
Green chillies(chopped) - 2 tsp
Ginger(chopped) - 1 tsp
Curry leaves - A sprig

Method

1)Cut meat into small pieces after removing fibres and fat.

2)Grind the coriander, chilli, turmeric, pepper, garlic, ginger, cinnamon, cloves, cardamom and nutmeg.

3)Mix the masala paste, meat, vinegar and salt and cook till it becomes very soft and the water is all absorbed.

4)Mince the meat in mincer or crush the meat and shred it.

5)Grind cumin seeds and crush coconut.

6)Heat 1/4 cup oil in a pan.

7)Add mustard seeds and when they splutter, add onions followed by green chillies , ginger, curry leaves, cumin seeds and crushed coconut.

8)Mix the prepared meat and stir until the water is absorbed.

Chilly Beef

Ingredients

Lean Beef with all the fat removed(cut into thin strips) - 1/2 kg
Ginger - 1/2" piece
(diced finely)
Garlic pods - 5 nos
(diced finely)
Red/Green capsicum(small) - 1 no
(diced)
Onion(big) - 1 no
(diced)
Green chillies(slit) - 6 nos
Corn flour - 1 tbsp
(mixed with 1/2 cup water)
Sesame oil - 3 tbsp
(I find this recipe tastes best in sesame oil...If u dont like the taste use normal cooking oil)

For marinade:-

Chilly sauce - 2 tbsp
Dark soya sauce - 1 tbsp
Pepper - 1/2 tsp
Chilly powder - As reqd
Garam masala - 1/2 tsp

For sauce(mix together):-

Chilly sauce - 1 1/2 tbsp
Soya sauce - 1 tbsp
Pepper - 1/2 tsp


Method

1)Rub the marinade onto the beef and keep aside for 10 mins.

2)Pressure cook for 3 whistles or till tender with sufficient water. set aside the beef and the stock separately.

3)In a wok, heat 3 tbsp sesame oil.

4)Stir fry onions, chillies and the capsicum for a minute and keep aside.

5)In the same oil, fry the ginger, garlic and the beef for 2 mins.

6)Add the sauces and continue frying for a minute.

7)Add the stock and the cornflour water.

8)Continue till the sauce is almost drained.

9)Add the fried ingredients and give it a final stir.

:- Serve hot.

:- If you dont like to use the stock we made, use 1 cube chicken/beef stock mixed in cup water.

:-the best chilly sauce is the green chilly sauce we get in India, but if its unavailable use the hot red chilly sauce we get abroad

Tapioca and Beef

Tapioca (Kappa) - 1(1/2) kg
(small pieces)
Beef - 1 kg
(small pieces)
Onion(sliced) - 1 no
Chilli Powder - 1 tbsp
Coriander Powder - 1 tsp
Garam Masala - ½ tsp
Turmeric powder - ¼ tsp
Ginger (cut fine) - 1 piece
Garlic (cut fine) - 3 pods
Curry Leaves - 2 stems
Salt - As reqd
Oil for seasoning


Method

1)Cook tapioca and meat separately.

2)Fry chopped onions, ginger and garlic in a pan by adding a tablespoon of oil.

3)When brown, add rest of the masala powders and continue frying.

4)Add meat and cook for 5 minutes.

5)Mix cooked tapioca and keep on low fire for few more minutes.

6)Remove and serve hot.

:-It can be used as a full meal or as a part of meal.