Beef Recipes

[minisoji]

Beef Fry



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.

[minisoji]

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

[minisoji]

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

[minisoji]

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.

[minisoji]

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.)

[minisoji]

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.

[minisoji]

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.

[minisoji]

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.

[minisoji]

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.

[minisoji]

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.