Tag: Beef

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Veal Cutlets with Gravy

Veal-Cutlets-in-Gravy
Veal-Cutlets-in-Gravy
Veal-Cutlets-in-Gravy

Veal Cutlets with Gravy

Prep Time : 20 Minutes

Cook Time : 20 Minutes

Ingredients : 

  • 1 Kg  (loin) Veal cutlets, cut about 1/4 inch thick
  • 1 large egg
  • 1 tablespoon milk
  • 1/2 cup flour for dredging
  • Salt and pepper
  • Vegetable oil for frying

For Gravy:

  • 2 tablespoons cornstarch
  • 1 400 oz.  can vegetable broth, divided

Directions :

  • Preheat oven to 400 degrees F.
  • Pat the veal cutlets dry with paper towels.
  • In a shallow bowl, beat egg and milk until combined.
  • Spread the flour evenly on a large plate.
  • Dip 1 cutlet at a time into the egg mixture, letting the excess drip off, then into the flour, shaking off any excess.
  • Season on both sides with salt and pepper.
  • Heat oil in a large heavy skillet, over moderately high heat until almost smoking.
  • Add onions and cook, stirring, until well browned; remove to bowl.
  • Carefully add as many veal cutlets as will fit without overlapping. Fry until browned, about 2 minutes.
  • Turn and fry 2 minutes more, or until golden brown and crisp.
  • Transfer cutlets to a roasting pan.
  • Add more oil to the skillet, if necessary, and cook the remaining cutlets in the same manner.
  • Spoon a layer of onions between each layer of Veal Cutlets.
  • Cover and roast 20 minutes.

Gravy:

  • Carefully pour hot oil from the skillet and discard it, allowing any browned bits to remain in the skillet.
  • Place cornstarch in liquid measuring cup and whisk in about 1/4 cup vegetable broth.
  • Add remaining broth to skillet and bring to a boil.
  • Whisk in cornstarch mixture and bring to a boil; cook, stirring, until thickened.
  • Taste and season with salt and pepper.
  • Serve Veal cutlets with onions, gravy, mashed potatoes and seasonal vegetables

 

 

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Hamburger Steak with Onions and Gravy

Hamburger Steak with Onions and Gravy
Hamburger Steak with Onions and Gravy
Hamburger Steak with Onions and Gravy

Hamburger Steak with Onions and Gravy

Prep Time : 15 Minutes

Cook Time : 25 Minutes

Ingredients : 

  • 1 pound ground beef
  • 1 egg
  • 1/4 cup bread crumbs
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced onion
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon cooking sherry
  • 1/2 teaspoon seasoned salt

Directions :  

  • In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce.
  • Form the hamburger meat mix into 8 balls, and flatten into patties.
  • Heat the oil in a large skillet over medium heat.
  • Fry the hamburger  patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the hamburger patties to a plate, and keep warm.
  • Sprinkle flour over the onions and drippings in the skillet.
  • Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.
  • Gradually mix in the beef broth and sherry.
  • Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens.
  • Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

 

 

 

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Spaghetti With Meat Balls

Pasta with meatballs in tomato sauce.
Pasta with meatballs in tomato sauce.
Pasta with meatballs in tomato sauce.

Spaghetti with Meatballs

Prep Time : 10 Minutes

Cook Time : 40 Minutes

Ingredients : 

  • 12  cream crackers
  • 4 sprigs of fresh rosemary
  • 2 heaped teaspoons Dijon mustard
  • 500 g quality minced beef, pork, or a mixture of the two
  • 1 heaped tablespoon dried oregano
  • 1 large free-range egg
  • olive oil
  • 1 bunch of fresh basil
  • 1 medium onion
  • 2 cloves of garlic
  • ½ a fresh or dried red chilli
  • 2 x 400 g tin of plum tomatoes
  • 2 tablespoons balsamic vinegar
  • 400 g dried spaghetti or penne
  • Parmesan cheese

Directions : 

  • Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
  • Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
  • Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
  • With clean hands, scrunch and mix everything up well.
  • Divide into 4 large and meat balls, then with wet hands divide each meat ball into 6 and roll into little meatballs – you should end up with 24 meat balls.
  • Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed – this will help to firm up the meatballs.
  • Pick the basil leaves, keeping any smaller ones to one side for later.
  • Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chili.
  • Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
  • Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
  • Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
  • Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until the meatballs are cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink.
  • Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
  • Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
  • Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
  • Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top.
  • Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.
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Veal Escalopes “Saltimbocca alla Romana”

Veal Escalopes "Saltimbocca alla Romana"
Veal Escalopes "Saltimbocca alla Romana"
Veal Escalopes “Saltimbocca alla Romana”

Veal Escalopes “Saltimbocca alla Romana”

Prep Time : 10 Minutes

Cook Time : 15 Minutes

Ingredients : 

  • 4 x 150 g  veal escalopes
  • 8 fresh sage leaves
  • 8 slices of  prosciutto
  • 2 tablespoons unsalted butter
  • olive oil
  • 1 good swig of marsala wine
  • 1 lemon

Directions : 

  1. Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5 mm thick, then discard the clingfilm.
  2. Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty).
  3. Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
  4. Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil.
  5. Add 2 veal escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
  6. When done, remove to a plate and cover with foil to keep warm.
  7. Fry the other 2 veal escalopes in the same way, then remove to the plate, cover with foil and set aside.
  8. Put the pan back on the heat, add the remaining butter and the marsala wine and simmer for 1 minute or until you have a lovely sweet, glossy sauce.
  9. Serve the veal  saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.

 

 

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Beef Bourguignon

Beef Bourguignon, stewed with bacon garlic carrots onions mushrooms and spices.
Beef Bourguignon, stewed with bacon garlic carrots onions mushrooms and spices.
Beef Bourguignon, stewed with bacon garlic carrots onions mushrooms and spices.

Beef Bourguignon

Prep Time : 30 Minutes

Cook Time :  3 Hours

Ingredients : 

  • 4 tbsp rapeseed oil
  • Sea salt and freshly ground black pepper
  • 1 kg of diced stew beef, cut into 5 cm / 2 in pieces
  • (for Beef Bourguignon, cubed beef blade or beef flank are traditionally used)
  • 14 shallots, peeled
  • 200 g smoked streaky bacon, cut into cubes
  • 200 g chestnut mushrooms cut into chunks
  • 1 large carrot, peeled and cut into chunks
  • 3 cloves of garlic, peeled and finely chopped
  • 1 tbsp chopped thyme leaves
  • 1 tbsp tomato puree
  • 2 tbsp plain flour
  • 1 bottle of red burgundy wine
  • 300 ml beef stock
  • 2 tbsp flat leaf parsley chopped
  • 2 bay leaves
  • Zest of 1 orange

Directions :

  • 1. Preheat oven to 150°c, gas mark 2 or 300°f
  • 2. Heat a large, heavy based oven proof casserole pan on a medium heat and add the oil.
  • 3. Season the beef with sea salt and black pepper and fry until golden brown, for about 3 minutes, then turn and fry the other side.
  • Cook the meat for the Beef Bourguignon in about 3 batches and set aside.
  • 4. In the same pan, add the shallots, bacon, mushrooms, carrots, garlic and chopped thyme leaves and cook until lightly browned. Then stir in the tomato puree and plain flour and cook for 2 minutes, stirring constantly.
  • 5. Add the beef and the beef juices to the pan and mix thoroughly into the shallot mixture pour the wine and stock over, and then add the parsley, bay leaves and orange zest.
  • Put on the casserole lid and cook very gently for 2 ½ hours – 3 hours.

Adjust the seasoning and serve the Beef Bourguignon, either with celeriac mash or potatoes Boulangeres, that is the traditional French accompaniment, and sprinkle with freshly chopped parsley or sprigs of thyme.

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Chilli Con Carne

chili con carne, a lovely spicy dish with minced beef, chillies, and kidney beans
Chilli con Carne, a minced beef and kidney bean spicy dish
Chilli con carne

Chilli Con Carne

Prep Time : 40 Minutes

Cook Time :  1 Hour

Ingredients : 

  • 1 tbsp oil
  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves, peeled
  • 1 heaped teaspoon hot chilli powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 500 g lean minced beef
  • 1 beef stock cube
  • 400 g can chopped tomatoes
  • ½ teaspoon dried marjoram
  • 1 teaspoon sugar
  • 2 tablespoon tomato purée
  • 400 g canned red kidney beans
  • plain boiled long grain rice, to serve
  • soured cream, to serve on the side

Directions : 

  • Prepare your vegetables.
  • Chop 1 large onion into small pieces.
  • Cut 1 red pepper in half length-ways, remove stalk and wash the seeds away, then chop.
  • Peel and finely chop 2 garlic cloves.
  • Put your pan on the hob over a medium heat.
  • Add the oil and leave it for 1-2 minutes until hot.
  • Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.
  • Tip in the garlic, red pepper, 1 heaped teaspoon hot chilli powder, 1 teaspoon paprika and 1 teaspoon ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  • Turn the heat up a bit, add the minced beef to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is uniform, and there are no more pink bits.
  • Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  • Crumble 1 beef stock cube into 300 ml hot water and pour this into the pan with the minced beef mixture.
  • Open the chopped tomatoes (400 g can) and add these as well.
  • Tip in ½ tsp dried marjoram and 1 tsp sugar, and add a good shake of salt and pepper.
  • 2 tablespoon tomato puree and stir into the sauce well.
  • Simmer minced beef sauce gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
  • You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough.
  • After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  • Drain and add the red kidney beans and stir them into the chilli pot.
  • Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
  • Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax.
  • Leaving your chilli to stand is really important as it allows the flavours to infuse into the minced beef.
  • Serve with soured cream and plain boiled long grain rice

 

 

 

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Beef Tripe (Kirxa) in Spicy Tomato Sauce

Beef Tripe (Kirxa) in Spicy Tomato Sauce
Beef Tripe (Kirxa) in Spicy Tomato Sauce
Beef Tripe (Kirxa) in Spicy Tomato Sauce

Beef Tripe (Kirxa) in Spicy Tomato Sauce

Prep Time : 35 Minutes

Cook Time :  4 Hours

 

Ingredients : 

  • 2 kg Beef Tripe
  • 3 lemons, quartered
  • 60 ml(1/4 cup) extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 Fresh Hot Chilies, chopped
  • 1 cup basil leaves chopped
  • 125 ml(1/2 cup) dry white wine
  • 1 tbsp tomato puree
  • 2 400g tins tomatoes
  • 1 pinch of dried oregano
  • freshly ground black pepper

Directions : 

  • Place the beef tripe in a large saucepan of boiling water.
  • Allow the water to return to the boil, then cook on high heat for 5 minutes.
  • Drain the tripe and wash it thoroughly in cold water until cool.
  • Soak beef tripe and quartered lemon in a large bowl or saucepan of cold water for 30 minutes.
  • Remove and drain the tripe and cut into bite-sized pieces of about 4 cm x 15 cm.
  • Return the tripe to the empty saucepan over low heat, covered.
  • Cook for 10-12 minutes or until the tripe has released all excess moisture.
  • Drain tripe and set aside.
  • Return the saucepan to medium heat.
  • Add the olive oil, onion, garlic and chilies.
  • Add beef tripe and saute  for 3-4 minutes, until  liquid reduces slightly.
  • Add the tomatoes, oregano, salt and pepper.
  • Cover with water (1-2 cm above the tripe).
  • Stir well and cover.
  • Reduce heat to very low and simmer for 4 hours, stirring occasionally.
  • Add more water if required; the sauce should however be thick and rich.
  • Remove from heat and serve with good-quality crusty Maltese bread.

 

 

 

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Oxtail Stew

Old-fashioned Oxtail Stew, served with mashed potato.
Old-fashioned Oxtail Stew, served with mashed potato.
Old-fashioned Oxtail Stew, served with mashed potato.

Oxtail Stew

Prep Time : 1 Hour

Cook Time : 5 Hours

 

Ingredients : 

  • 2.5 kg oxtail , chopped into 4 cm chunks (ask the  butcher to do this)
  • olive oil
  • 2 medium leeks
  • 2 sticks of celery
  • 4 medium carrots
  • a few sprigs of fresh thyme
  • a few sprigs of fresh rosemary
  • 4 fresh bay leaves
  • 4 cloves
  • 2 heaped tablespoons plain flour
  • 2 x 400 g tins of plum tomatoes
  • 275 ml  red wine
  • 1 liter beef stock
  • Worcestershire sauce

Directions : 

  1. Preheat the oven to 220 º C/425 º F/gas 7. and place a large roasting tray in the oven to preheat.
  2. Carefully remove the hot tray from the oven, then add the oxtail.
  3. Season and drizzle over a good lug of olive oil, then toss to coat the Oxtails and place in the hot oven for around 20 minutes, or until golden and caramelized.
  4. Meanwhile, trim and halve the leeks and celery length-ways, then chop into rough 2 cm chunks.
  5. Peel and chop the carrots into 2 cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
  6. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
  7. Meanwhile, remove the oxtail from the oven and set aside.
  8. Reduce the oven temperature to 170 º C/325 º F/gas 3.
  9. Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and the wine.
  10. Add the oxtail and any roasting juices, cover with the beef stock and stir well.
  11. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
  12. Remove the pan from the oven and leave to cool for about 10 minutes.
  13. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
  14. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

 

 

 

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Veal Liver and Bacon with Onion Gravy

Veal Liver with bacon and onion gravy
Veal Liver with bacon and onion gravy
Veal Liver with bacon and onion gravy

Veal Liver and Bacon with Onion Gravy

Prep Time : 10 Minutes

Cook Time : 15 Minutes

 

Ingredients :

  • 450 g Veal Liver
  • 4 tsp plain flour
  • 20 g butter
  • 1 tsp sunflower oil
  • 1 medium onion,  thinly sliced
  • 2 rindless lean back bacon rashers (about 55 g), each cut into 2 cm wide strips
  • 500 ml beef stock, made with 1 stock cube
  • 2 tsp tomato ketchup
  • flaked sea salt
  • freshly ground black pepper

Directions :

 

  • Rinse the veal liver in a colander under cold water and drain it well on kitchen paper.
  • Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper.
  • Add the veal liver to the bowl and turn it in the flour until lightly coated.
  • Melt half the butter with the oil in a large non-stick frying pan over a medium heat.
  • Tap the excess flour off each slice of veal liver and add them to the pan using tongs.
  • Cook for 1½–2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate.
  • Turn down the heat and melt the remaining butter in the same pan.
  • Add the sliced onion and cook for a minute or so, stirring to separate the layers.
  • Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often.
  • Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly.
  • Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy.
  • Put the veal liver back in the pan and heat it through in the onion gravy for 2–3 minutes until hot, stirring.
  • Season to taste with salt and pepper.
  • Serve the veal liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.

 

 

 

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Sausage and Green Pepper Goulash

Sauage-and-green-pepper-goulash
Sauage-and-green-pepper-goulash
Sauage-and-green-pepper-goulash

Sausage and Green Pepper Goulash

Prep Time : 20 Minutes

Cook Time : 40 Minutes

Ingredients :

  • 25 g lard or dripping
  • 450 g  In House Butchers  spicy  sausage
  • 3 small onions, thinly sliced
  • 2 teaspoons paprika
  • 1 green pepper, seeded and cut into strips
  • 25 g  plain flour
  • 1 (400 g) tin tomatoes
  • 150 ml (1/4 pt) water
  • 1/2 teaspoon salt
  • pepper, to taste
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1 (150 g) tub plain yogurt

Directions :

  • Melt the fat in a large casserole dish and cook the sausages over a medium-high heat for about 10 minutes, until browned.
  • Remove and slice each sausage into 4 pieces and set sausage aside.
  • Add the onions to the dish and fry for 3 to 4 minutes, until soft.
  • Add paprika and mix well.
  • Add the green pepper and cook and stir for a further 2 minutes until soft.
  • Stir in flour and contents of the tinned tomatoes.
  • Add the water, salt, a shake of pepper and the sugar.
  • Bring to the boil, stirring constantly with a wooden spoon.
  • Add the sausages back in, and add the bay leaf.
  • Cover and simmer for 20 minutes.
  • To serve, remove the bay leaf, and stir in 1/2 of the yogurt.
  • Place on serving dish and dollop the remaining yogurt in the center of the dish.