Onelite Free Recipes Blog

A beef stroganoff recipe is always a great dinner that is very easy to make and always go’s well with any occasion.

Ingredients: • Olive oil cooking spray • 1kg beef fillet, trimmed and cut into thin strips • 2 brown onions chopped • 2 cloves of crushed garlic • 400g of sliced button mushrooms • 1 tablespoon of HP sauce (A1 Steak Sauce) • 3 teaspoons corn flour or more if required to thicken • 1 cup of stock • 1 tablespoon Worcestershire sauce • 1 cup of single cream • 3 tablespoons of tomato paste • 1 table spoon of Dijon mustard • Half a cup of red wine • Ground salt and pepper to season

Method

1. In a large frying pan, spray with olive oil, pan fry the steak until bubbling in their own juices 2. Drain meat juice off and discard, add stock and simmer for 20 minutes, do not allow the meat the boil dry, top up as required 3. In a separate pan cook the onions until soft (not brown) add the mushrooms and continue to cook until warmed through 4. Add the onion and mushroom mix to the steak and simmer on a low heat 5. Add the Worcestershire sauce , garlic, HP sauce, mustard and tomato paste, stir in ensuring the mix doesn’t catch/burn on the bottom of the pan 6. Let the mix cook on a low heat, stirring every few minutes, gradually add the wine at each stir 7. The longer you leave it to cook the more tender the meat will become (can be made in advance and reheated provided you haven’t added the cream) 8. 10 minutes before serving gradually add the cream and season to taste 9. If your stroganoff is too watery mix the corn flour with a little cold water so it looks like milk. I find a small glass and your fingers are the easiest way and you get rid of all the lumps. 10. Gradually add the corn flour to the stroganoff stirring in slowly, you will see and feel the mixture thicken, stop when you are happy

Accompaniments & Garnish

• Spiral a little single cream and sprinkle flaked parsley • Serve with a few seasonal vegetables or on a bed of rice or pasta • A nice glass of medium bodied red wine will make it perfect

Hungarian goulash (gulyás) is the very traditional stew of Hungary which was recorded as far back as the Ninth Century Magyar shepherds.

Ingredients: • 1 tablespoon butter • 1 cup chopped onion • 1 tablespoon paprika • 1 tin of diced, peeled tomatoes • 1 tablespoon Worcestershire • 1 tablespoon dill • 1 teaspoon of marjoram • 1 kg of boneless beef, cubed (1.5 cm no bigger) • 1 tablespoon garlic, grated or crushed • 1 tablespoon ground caraway seeds • 2 cups small diced potatoes • 1 cup small diced sweet pepper (Red) • 2 tablespoons flour • 4 tins beef stock (Use empty tomato tin) • 2 tablespoons tomato paste • Salt and pepper to taste

Method

1. Start with a large stock pot on a medium heat 2. Add butter and onions, sauté until soft 3. Add meat and sauté so all sides are sealed 4. Add one can of stock 5. Mix in the paprika, garlic, caraway, dill and marjoram cook for 2 minutes stirring constantly 6. Add tomatoes, paste and Worcestershire, bring to a boil and stir to loosen any bits on bottom of pan 7. Add remaining stock8. Reduce heat and cook 1 hour stirring regularly

Fajitas are widely known as a Mexican dish in reality it’s actually a Texas specialty. The dish dates back to the late 1930′s, fajita comes from the Spanish word “faja” which translates literally to “sashes” which refers to the type of meat typically used for fajitas called skirt steak considered a “less desirable cut”.

Ingredients

• 1 kg beef sirloin steak • 2 medium onions • ¾ cup beer • ¼ cup lime juice • 2 cloves garlic, minced • 2 tablespoons chili powder • ½ cup of olive oil • 1 red bell pepper, cut in strips • 2 medium tomatoes chopped • 16 flour tortillas • Avocado dip • Salsa • Grated cheese • Sour cream

Method

1. Thinly slice meat into bite size strips and place meat in plastic bag

2. In the bag: 1 chopped onion, beer, ½ cup oil, lime juice, garlic and seal the bag

3. Marinate in refrigerator for 6 hours or overnight, turning bag several times

4. Wrap tortillas tightly in foil and heat in a 350 degrees oven 10 minutes

5. Slice remaining onion and set aside

6. In hot 12 inch skillet add 1 tablespoon oil, onion and pepper. Stir-fry for 2 minutes or until crisp-tender and remove

Steak Tartare is said to originate from the times of Genghis Khan.

Ingredients

• 500g (1lb) pound finely ground beef fillet (Must be really fine) • 1 small finely chopped white onion • 1 teaspoon Dijon mustard • Half a teaspoon of hot pepper sauce (Tabasco) optional • 1 teaspoon Worcestershire sauce •1 teaspoon brandy • Salt to taste • Ground white pepper to taste • 1 egg yolk

Method

Mix all the ingredients together until well blended, refrigerate for 30 minutes to allow the flavors to combine. Serve on toasts/crackers with some green salad as dressing. My particularfavourite is on afreshbread role with a boiled egg on the side and a sprinkling of pepper

The Chateaubriand steak sometimes known as a Filet mignon is a cut from the fillet or tenderloin.

Ingredients

• 2lb (1kg) center-cut of fillet with any excess fat trimmed off • 4 large Portobello mushrooms • 2 cloves garlic (optional extra) for me enough to taste is all • 8 tablespoons olive oil • 2 Knobs of butter (Not margarine) comes to preparing the king of meats. • 2 tablespoon brandy • 1cup red wine • Ground sea salt • Ground black pepper

Method

1. Preheat the oven to 230C (If using a different pan for the oven cooking place it in the oven to get hot) 2. Season the meat with black pepper and salt 3. Place your skillet or frying pan on a medium to high heat and add 2 tablespoons of oil 4. When the oil is hot place the meat in the pan and sear on all sides 5. When you have a crusty seal put the pan into the oven or transfer to the preheated oven pan 6. Roast in the middle of the oven for 15 to 20 minutes depending on how rare or well done you want it 7. When the chateaubriand is ready transfer it to a warmed plate and cover with tin foil and allow it to rest for 15 minutes 8. Using you frying pan or oven pan warm the juices from the roasting on the stove top, when hot add the butter and garlic and stir together 9. Add thickly sliced mushrooms and seasoning, sauté for about 3 minutes turning them regularly, add more oil if the pan becomes too dry 10. Take the pan off the stove, add the brandy and return to the heat 11. If you cooking with gas tilt the pan towards the open flame to let it flambé, the same can be done with a kitchen lighter 12. Once the brandy has evaporated lower the heat and add the wine, allowing to simmer for two minutes 13. Carve the meat into slices (usually quite thick), plate individually, drizzle the sauce over the top of the meat and serve

This is the juiciesed chateaubriand recipe I have found

Ingredients

1 Lb Steak Tips 1/4 Cup Soy Sauce 2 Tsp. Cornstarch 4 Green Peppers, Thinly Sliced 4 Tbsp. Olive Oil

Directions

In a large frying pan, saute the Steak Tips in Olive Oil, Soy Sauce and Cornstarch, until beef is browned. Add Peppers and salt and pepper to taste. Cook until peppers are tender, but crisp, about 10 minutes.

Serve over rice.

Ingredients

1 Lb. Steak Tips, (bite size pieces) 1/2 Cup Soy Sauce 4 Tsp. Cornstarch 1 Tsp. Sugar 2 Tbsp. Olive Oil 1 Medium Onion, Thinly Sliced 1 Cup Broccoli, Fresh

Directions

In a large bowl, marinate the Steak Tips for 10 minutes in Soy Sauce, Cornstarch and Sugar. Remove the Steak Tips from bowl and reserve the sauce mixture.

Place the Steak Tips in a large frying pan, and brown in Olive Oil. Add Onion and cook until onion is tender, but crisp. Stir in Broccoli. Cook 10 minutes. Stir in reserved marinade.

Serve over rice.

Ingredients

Lean ground beef 1 pound Onions, chopped finely 1/2 cup Boiling water 3 quarts Noodles, yolk-free, enriched, uncooked 2-3/4 cups Tomato soup, condensed 1 10-3/4-ounce can Water 1-1/4 cups Pepper 1/8 teaspoon Bread crumbs 1 cup

Method

1. Brown beef and onions in hot skillet; drain. 2. Place water in large saucepan; bring to rolling boil. Cook noodles in boiling water for 10 minutes; drain and set aside. 3. Combine soup, water, and pepper. Stir into cooked meat. Add cooked noodles to meat mixture. Stir gently to avoid tearing the noodles. 4. Spoon beef-noodle mixture into 9- by 13-inch baking pan. Sprinkle bread crumbs over beef-noodle mixture. 5. Bake, uncovered, at 300? F, about 30 minutes.