EASY BEEF STROGANOFF RECIPE | JAMIE OLIVER BEEF RECIPES
Total Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
- Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
- Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
- In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.
Nutrition Facts : Calories 344 calories, FatContent 16.4 g fat, SaturatedFatContent 7.9 g saturated fat, ProteinContent 27.8 g protein, CarbohydrateContent 4 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0.7 g salt, FiberContent 1.4 g fibre
EASY ROAST BEEF RECIPE - BBC GOOD FOOD
This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare
Provided by James Martin
Categories Dinner, Main course
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 240C/220C fan/gas 9.
- Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
- Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
- Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
- Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
- Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
- For the gravy, put the tin with all the meat juices and onions back onto the hob.
- Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
- Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
Nutrition Facts : Calories 546 calories, FatContent 32 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 52 grams protein, SodiumContent 0.65 milligram of sodium
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EASY BEEF BURRITOS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Main course, Supper
Calories 872 calories per serving
- To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.
EASY BEEF BURRITOS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Main course, Supper
Calories 872 calories per serving
- To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.
BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 548 calories per serving
- Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
- Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
- When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
- Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
- Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
- Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
- When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
- At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
- Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.
EASY BEEF TACOS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 30 minutes
Cuisine Mexican
Calories 190 per serving
- Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.
EASY BEEF EMPANADAS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 2.5
Total Time 35 minutes
Cuisine Mexican
Calories 220 per serving
- Bake 10 to 12 minute or until golden brown. Serve warm.
OVEN ROASTED BEEF TRI-TIP | JUST A PINCH RECIPES
From justapinch.com
Reviews 5
Category Beef
Cuisine American
- PAN SAUCE: 1/2 cup beef or chicken stock 1/4 cup red wine 1 teaspoon minced garlic 1 tablespoon Dijon mustard optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried. salt and freshly ground black pepper Use the pan you roasted the meat in (even if it is dry, the flavors are still there) over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor.
OVEN ROASTED BEEF TRI-TIP | JUST A PINCH RECIPES
From justapinch.com
Reviews 5
Category Beef
Cuisine American
- PAN SAUCE: 1/2 cup beef or chicken stock 1/4 cup red wine 1 teaspoon minced garlic 1 tablespoon Dijon mustard optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried. salt and freshly ground black pepper Use the pan you roasted the meat in (even if it is dry, the flavors are still there) over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor.
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