Beef Stroganoff

There are a million recipes for beef stroganoff, but THIS is the strogonoff that my dad makes. So in my eyes it is comfort food, and the best stroganoff recipe out there.

Ingredients

250g mushrooms sliced
500g blade steak
1 onion fine diced
1/2 cup of sour cream
1 tbs tomato paste
1/3 cup of beef stock
1 tsp sour cream

Method

Cook onions in oil until translucent. Add in beef and brown. (if your pan is small you might want to brown the beef in batches so it doesn't stew).

Once all the beef is browned add in the mushrooms, a pinch of salt and pepper, and pour in the stock. Cover and simmer for 5 minutes.

Add in the sour cream and cornflour and stir till thickend. Simmer for another 5 minutes.

Serve with something green like snow peas, beans, or brocolli, and some potatoes or pasta.

Enjoy!

Roast Beef with Yorkshire Puddings

Last night I made roast beef with yorkshire puddings - mmmm - it was very yummy. I had made roast beef before, but had never made Yorkshire puddings. When I saw the recipe for them on the  Jamie Oliver site, I knew I had to try them. I'm glad I did because, like all of his recipes (or at least the ones I have tried), they are delicious!!

Roast beef
Get a 1kg piece of roasting beef
Slather it in mustard
Chop up some chives, rosemary, and roll the roast in it. Preheat oven to 240°C . Place the beef in theheated oven, reduce heat to 200°C and cook for an hour for medium beef. Cook another 15mins for well done.

If you want roast veg, you can cook them with the beef.

Yorkshire puddings
2 large free-range eggs
100g plain flour
100ml milk

Put a muffin or cupcake pan in a 200°C oven.
Mix the ingredients to a runny batter.
Take out the hot pan from the oven. Drizzle some olive oil (or you can use the fat from roast beef etc if you have some and aren't making gravy) into the pan, then fill each about halfway with the batter. Place back in the oven and cook for 15minutes.

Gravy
Once you have removed all the meat and veg from the roasting pan place it on the stove at low heat. Add a dash of water to deglaze the pan, and a tablespoon of cornflour and whisk until the gravy is the consistency you desire. If you need more water you can add it at any time. Note - you can also use wine or brandy to deglaze the pan.

Beef with Port and Juniper

Beef with Port and Juniper

Ingredients

1 kg of casserole beef diced
2 tbs butter
2 cups of port
2 tbs flour
1 litre of stock
400g of mushrooms
2 cloves of garlic diced/minced
1 onion sliced into rings
1 tsp juniper berries

Method

Brown steak. Remove from pan.

Put port into another pan, bring to boil, and reduce until half the original liquid remains.

Melt the butter, add in the flour, and cook the roux until it is a light straw colour. Add in stock, juniper, onions, and garlic, and stir till boiling. Add in meat, mushrooms, and port. Reduce heat and simmer for 1 hour or until the meat is tender.

Serve with a green veg, and either pasta, rice, or potato. Yum!