Leigh

Pulled beef nachos

Posted on by Leigh

Pulled beef nachos

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 people
Calories: 864kcal

Ingredients

Pulled Beef

  • 500 g beef chuck roast
  • 2 garlic cloves minced
  • 1 onion diced
  • 1 red bell pepper thinly sliced
  • 400 g diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 2 tbsp vegetable oil

Nachos

  • 200 g tortilla chips
  • 200 g shredded cheese (cheddar or Monterey Jack)
  • 1 jalapeño pepper sliced (optional)
  • 150 g sour cream
  • 150 g guacamole
  • 150 g salsa

Instructions

Prepare the Pulled Beef:

  • In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
  • Add the chopped onion and minced garlic, sauté until fragrant and translucent.
  • Add the beef chuck roast and sear it on all sides until it's nicely browned.
  • Stir in the diced tomatoes, red bell pepper, ground cumin, chili powder, paprika, salt, and pepper.
  • Reduce the heat to low, cover, and simmer for 3 hours, or until the beef is tender and can easily be pulled apart with a fork.
  • Once the beef is tender, use two forks to shred it into pulled beef.

Assemble the Nachos:

  • Preheat your oven to 180°C (350°F).
  • On a large oven-safe platter or baking sheet, spread out the tortilla chips evenly.
  • Sprinkle the shredded cheese over the tortilla chips, ensuring even coverage.
  • Distribute the pulled beef evenly over the chips and cheese.
  • Add jalapeño slices on top if you want some heat.

Bake the Nachos:

  • Place the platter or baking sheet in the preheated oven and bake for about 15 minutes, or until the cheese has melted and the nachos are heated through.

Serve the Nachos:

  • Remove the nachos from the oven.
  • Serve hot, garnished with dollops of sour cream, guacamole, and salsa.
    Enjoy your delicious pulled beef nachos! They make a great appetizer or snack for gatherings or a tasty meal on their own.
Nutrition Facts
Pulled beef nachos
Amount per Serving
Calories
864
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
12
g
Monounsaturated Fat
 
21
g
Cholesterol
 
148
mg
49
%
Sodium
 
862
mg
37
%
Potassium
 
1227
mg
35
%
Carbohydrates
 
53
g
18
%
Fiber
 
9
g
38
%
Sugar
 
9
g
10
%
Protein
 
43
g
86
%
Vitamin A
 
2262
IU
45
%
Vitamin C
 
71
mg
86
%
Calcium
 
430
mg
43
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Mince tacos

Posted on by Leigh

Mince tacos

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 761kcal

Ingredients

Beef Filling

  • 500 g beef mince
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 red bell pepper diced
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp chili powder
  • salt and black pepper to taste
  • 2 tbsp vegetable oil

Taco shells and Toppings

  • 8 small taco shells
  • 200 g lettuce shredded
  • 200 g tomatoes diced
  • 150 g cheddar cheese grated
  • 150 g sour cream
  • salsa guacamole (optional) for topping

Instructions

Prepare the Beef Filling:

  • In a large skillet or frying pan, heat the vegetable oil over medium heat.
  • Add the chopped onions and cook until they become translucent, about 2-3 minutes.
  • Add the minced garlic and diced red bell pepper, and cook for an additional 2-3 minutes until the pepper softens.
  • Add the minced beef and break it apart with a spatula. Cook until it's browned and fully cooked, about 5-7 minutes.
  • Season the beef mixture with ground cumin, paprika, chili powder, salt, and black pepper. Stir well to evenly distribute the spices.
  • Let the mixture simmer for another 2-3 minutes, allowing the flavors to meld. Taste and adjust the seasoning if necessary.

Prepare the Taco Shells:

  • While the beef filling is simmering, heat the taco shells in the oven according to the package instructions. Usually, this involves placing them in a preheated oven at around 180°C (350°F) for a few minutes until they're warm and slightly crispy.

Assemble the Tacos:

  • Take a warm taco shell and spoon some of the beef filling into it.
  • Top the beef with shredded lettuce, diced tomatoes, and grated cheddar cheese.
  • Finish with a dollop of sour cream.
  • You can also add salsa and guacamole if you like for extra flavor.

Serve:

  • Serve the minced beef tacos immediately while they are still warm.
    Enjoy your delicious minced beef tacos! Feel free to customize the toppings to your liking, adding things like sliced jalapeños or fresh cilantro for extra flavor and heat.
Nutrition Facts
Mince tacos
Amount per Serving
Calories
761
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
19
g
Cholesterol
 
148
mg
49
%
Sodium
 
434
mg
19
%
Potassium
 
792
mg
23
%
Carbohydrates
 
27
g
9
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
34
g
68
%
Vitamin A
 
2545
IU
51
%
Vitamin C
 
49
mg
59
%
Calcium
 
381
mg
38
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Meatball sandwich

Posted on by Leigh

Meatball sandwich

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 965kcal

Ingredients

Meatballs

  • 500 g beef mince
  • 250 g pork mince
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1 egg
  • 2 garlic cloves minced
  • 1/4 fresh parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Tomato Sauce

  • 400 g canned crushed tomatoes
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp olive oil
  • 1 tsp dried origanum
  • salt and pepper to taste

Sandwich

  • 4 sandwich rolls or baguettes
  • 200 g mozzarella cheese shredded
  • fresh basil leaves for garnish

Instructions

Prepare the Meatballs:

  • In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, chopped parsley, salt, and black pepper.
  • Mix the ingredients together until well combined.

Shape the Meatballs:

  • Take small portions of the mixture and roll them into meatballs, about the size of a walnut.
  • Place the meatballs on a plate or tray.

Cook the Meatballs:

  • Heat a pan over medium-high heat with a little olive oil.
  • Add the meatballs and cook them until they are browned on all sides and cooked through, about 10-15 minutes. You can also bake them in a preheated oven at 180°C for 15-20 minutes.

Prepare the Tomato Sauce:

  • In a separate saucepan, heat 1 teaspoon of olive oil over medium heat.
  • Add the chopped onion and minced garlic. Sauté until they become translucent.
  • Stir in the canned crushed tomatoes and dried oregano.
  • Simmer the sauce for about 15-20 minutes, or until it thickens.
  • Season with salt and pepper to taste.

Assemble the Sandwich:

  • Cut the sandwich rolls or baguettes in half.
  • Spoon some of the tomato sauce onto the bottom half of each roll.
  • Place the cooked meatballs on top of the sauce.
  • Sprinkle shredded mozzarella cheese over the meatballs.
  • Place the top half of the rolls on each sandwich.

Serve:

  • Optionally, garnish with fresh basil leaves.
  • Serve your delicious meatball sandwiches hot, and enjoy!
    This recipe should make approximately 4 meatball sandwiches. Adjust the quantities based on your needs, and feel free to customize the sandwiches with additional toppings like sautéed onions, peppers, or your favorite condiments.
Nutrition Facts
Meatball sandwich
Amount per Serving
Calories
965
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
23
g
Cholesterol
 
222
mg
74
%
Sodium
 
1413
mg
61
%
Potassium
 
1043
mg
30
%
Carbohydrates
 
54
g
18
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
57
g
114
%
Vitamin A
 
707
IU
14
%
Vitamin C
 
13
mg
16
%
Calcium
 
495
mg
50
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Massaman curry

Posted on by Leigh

Massaman curry

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 people
Calories: 757kcal

Ingredients

  • 500 g boneless chicken cut into bite-sized pieces
  • 400 ml coconut milk
  • 2-3 tbsp Massaman curry paste (adjust to your spice preference)
  • 2-3 potatoes peeled and cut into chunks
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 2 tbsp vegetable oil
  • 1 cinnamon stick
  • 2-3 cardamon pods
  • 2-3 cloves
  • 1 bay leaf
  • 1-2 tbsp fish sauce
  • 1-2 tbsp palm sugar or brown sugar
  • 1/2 cup roasted peanuts roughly chopped
  • fresh coriander leaves for garnish
  • lime wedges for serving

Instructions

  • Heat the vegetable oil in a large pan or wok over medium heat.
  • Add the Massaman curry paste and stir-fry for 1-2 minutes until fragrant.
  • Add the minced garlic and sliced onion, and continue to stir-fry for another 2-3 minutes until the onions become translucent.
  • Add the chicken, beef, or tofu pieces and cook until they start to brown on all sides.
  • Add the cinnamon stick, cardamom pods, cloves, and bay leaf to the pan. Stir to infuse the spices into the mixture.
  • Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer.
  • Add the potato chunks to the pan. Cover and let it simmer for about 15-20 minutes or until the potatoes are tender and the meat or tofu is cooked through.
  • Season the curry with fish sauce (or soy sauce) and palm sugar (or brown sugar) to taste. Adjust the sweetness and saltiness according to your preference.
  • Add the chopped roasted peanuts to the curry and stir them in. This will add a delightful crunch to the dish.
  • Simmer for an additional 5 minutes, allowing all the flavors to meld together.
  • Remove the bay leaf, cinnamon stick, and cardamom pods from the curry.
  • Serve the Massaman curry hot over steamed jasmine rice or rice noodles. Garnish with fresh coriander leaves and provide lime wedges for squeezing over the curry.
    Enjoy your homemade Massaman curry!
Nutrition Facts
Massaman curry
Amount per Serving
Calories
757
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
26
g
163
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
12
g
Monounsaturated Fat
 
16
g
Cholesterol
 
123
mg
41
%
Sodium
 
560
mg
24
%
Potassium
 
1144
mg
33
%
Carbohydrates
 
33
g
11
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
31
g
62
%
Vitamin A
 
1303
IU
26
%
Vitamin C
 
25
mg
30
%
Calcium
 
97
mg
10
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cheese burger

Posted on by Leigh

Cheese burger

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 443kcal

Ingredients

Burger Patties

  • 500 g beef mince (80% lean)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Burger Toppings

  • 4 slices of cheddar cheese
  • 4 hamburger buns
  • lettuce leaves (optional)
  • tomato slices (optional)
  • onion sliced (optional)
  • pickles (optional)
  • tomato sauce/ketchup (optional)
  • mustard (optional)
  • mayonnaise (optional)

Instructions

Prepare the Burger Patties:

  • In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder.
  • Divide the mixture into 4 equal portions and shape them into burger patties. Make them slightly larger than your burger buns since they will shrink as they cook.
  • Place a thumbprint indentation in the center of each patty to prevent it from puffing up while cooking. This ensures even cooking.

Cook the Burger Patties:

  • Heat a grill or a skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.
  • Place the burger patties on the hot grill or skillet.
  • Cook the patties for about 3-4 minutes per side for medium-rare, or longer if you prefer your burgers more well-done.
  • During the last minute of cooking, add a slice of cheddar cheese to each patty and cover the pan or grill with a lid to melt the cheese.

Prepare the Burger Buns:

  • While the patties are cooking, lightly toast the hamburger buns on the grill or in a toaster until they are golden brown.

Assemble the Cheeseburgers:

  • Place a lettuce leaf on the bottom half of each toasted bun.
  • Add a burger patty with melted cheese on top of the lettuce.
  • Top each patty with tomato slices and onion slices.
  • If desired, add pickles for extra flavor.
  • Spread tomato sauce/ketchup, mustard, and mayonnaise on the top half of the buns, or use your preferred condiments.

Complete the Burgers:

  • Place the top half of the bun with condiments on top of the assembled ingredients to create a burger.

Serve:

  • Your delicious homemade cheeseburgers are now ready to serve. Enjoy them while they're hot!
    Feel free to customize your cheeseburgers with additional toppings like bacon, avocado, or sautéed mushrooms, and serve them with your favorite side dishes, such as french fries or coleslaw.
Nutrition Facts
Cheese burger
Amount per Serving
Calories
443
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
11
g
Cholesterol
 
90
mg
30
%
Sodium
 
598
mg
26
%
Potassium
 
396
mg
11
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
26
g
52
%
Vitamin A
 
11
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
93
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Bulgogi

Posted on by Leigh

Bulgogi

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 1 hour 30 minutes
Servings: 4 people
Calories: 432kcal

Ingredients

Marinade

  • 500 g steak thinly sliced
  • 1 medium onion thinly sliced
  • 2-3 green onions minced
  • 2 garlic cloves minced
  • 1 small carrot julienned
  • 1 small pear grated (or use pear juice)
  • 1 small kiwi grated (or use kiwi juice)
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp mirin (rice wine) or dry white wine
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil for cooking

Instructions

Prepare the Marinade:

  • In a mixing bowl, combine the grated pear, grated kiwi, minced garlic, soy sauce, sugar, mirin (or white wine), sesame oil, and black pepper. Mix well until the sugar is dissolved.

Marinate the Beef:

  • Place the thinly sliced beef in a large resealable plastic bag or a shallow dish.
  • Pour the marinade over the beef, ensuring it's well coated. Seal the bag or cover the dish with plastic wrap.
  • Refrigerate for at least 1-2 hours, or ideally, overnight for the best flavor. Turn the meat occasionally to ensure even marination.

Cook the Bulgogi:

  • Heat a tablespoon of vegetable oil in a large skillet or a grill pan over medium-high heat.
  • Add the marinated beef to the hot pan, spreading it out evenly.
  • Cook for 2-3 minutes on each side or until the beef is cooked through and has a nice caramelized char.
  • Add the thinly sliced onion and julienned carrot to the pan and sauté for an additional 2-3 minutes until they start to soften.

Finish and Serve:

  • Sprinkle the chopped green onions and toasted sesame seeds over the Bulgogi.
  • Serve hot over steamed rice or in lettuce wraps as ssam (Korean lettuce wraps).
  • Bulgogi can be garnished with additional sesame seeds or a drizzle of sesame oil for extra flavor.
    Enjoy your homemade Bulgogi! It's a flavorful and satisfying dish with a perfect balance of sweet and savory flavors.
Nutrition Facts
Bulgogi
Amount per Serving
Calories
432
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
11
g
Cholesterol
 
76
mg
25
%
Sodium
 
878
mg
38
%
Potassium
 
585
mg
17
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
17
%
Sugar
 
16
g
18
%
Protein
 
28
g
56
%
Vitamin A
 
2659
IU
53
%
Vitamin C
 
23
mg
28
%
Calcium
 
63
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
This entry was posted in Beef and tagged . Bookmark the permalink.
Leigh

Boerewors rolls

Posted on by Leigh

Boerewors rolls

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 521kcal

Ingredients

Boerewors

  • 500 g boerewors of choice
  • cooking oil (for brushing)

Rolls

  • 4 fresh rolls or hot dog buns

Toppings (Optional, customize to your liking)

  • 1 onion thinly sliced
  • 1 tomato sliced
  • 1/2 cucumber thinly sliced
  • lettuce leaves
  • mild chutney or tomato sauce/ketchup
  • mustard and mayonnaise (optional)
  • salt and pepper to taste

Instructions

Prepare the Boerewors:

  • Preheat your grill or braai (barbecue) to medium-high heat (around 200-220°C).
  • Place the Boerewors on the grill, and brush it with a little cooking oil to prevent sticking.
  • Grill the Boerewors for about 15-20 minutes, turning occasionally, until it's cooked through and has a nice charred appearance. Ensure that it's cooked thoroughly but still juicy.

Prepare the Rolls:

  • While the Boerewors is grilling, slice the rolls or hot dog buns in half horizontally.

Prepare Toppings:

  • Slice the onion, tomato, and cucumber thinly.
  • Wash and dry the lettuce leaves.

Assemble the Boerewors Rolls:

  • Once the Boerewors is cooked to your liking, remove it from the grill and let it rest for a minute.
  • Place a few lettuce leaves on the bottom half of each roll.
  • Lay the grilled Boerewors on top of the lettuce.

Add Toppings:

  • Add sliced onions, tomatoes, and cucumber on top of the Boerewors.
  • If desired, drizzle with mild chutney or tomato sauce.
  • You can also add mustard and mayonnaise if you like.

Season and Serve:

  • Season with salt and pepper to taste.
  • Place the top half of the roll on the assembled ingredients to create your Boerewors roll.

Enjoy:

  • Serve your Boerewors rolls immediately while they're still hot.
  • They are often enjoyed as a delicious street food or at outdoor gatherings.
    Feel free to customize the toppings to your preference. Boerewors rolls are a versatile dish, and you can get creative with your choice of condiments and extras. Enjoy your South African culinary delight!
Nutrition Facts
Boerewors rolls
Amount per Serving
Calories
521
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
15
g
Cholesterol
 
90
mg
30
%
Sodium
 
1011
mg
44
%
Potassium
 
526
mg
15
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
24
g
48
%
Vitamin A
 
378
IU
8
%
Vitamin C
 
9
mg
11
%
Calcium
 
88
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Beef teriyaki

Posted on by Leigh

Beef teriyaki

Print Pin Rate
Course: Supper
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 371kcal

Ingredients

  • 500 g beef steak sliced into thin strips
  • 80 ml soy sauce
  • 60 ml mirin (sweet rice wine)
  • 60 ml sake (Japanese rice wine)
  • 2 tbsp sugar
  • 2 garlic cloves minced
  • 2 cm piece of ginger grated
  • 1 tbsp vegetable oil
  • sesame seeds and sliced green onions for garnish (optional)
  • steamed rice to serve

Instructions

Prepare the Marinade:

  • In a bowl, combine the soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. Stir until the sugar is fully dissolved.

Slice the Beef:

  • Slice the beef steak thinly, about 0.5 cm thick. You can partially freeze the beef for easier slicing.

Marinate the Beef:

  • Place the sliced beef in a shallow dish or a resealable plastic bag.
  • Pour the marinade over the beef, making sure it's fully coated.
  • Seal the dish or bag and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 2-3 hours or even overnight.

Cook the Beef:

  • Heat a large skillet or frying pan over medium-high heat.
  • Add the vegetable oil and let it heat up.
  • Remove the beef from the marinade, allowing any excess liquid to drip off.
  • Place the beef slices in the hot pan, making sure not to overcrowd it. You may need to cook the beef in batches.
  • Sear the beef for about 1-2 minutes on each side, or until it's cooked to your desired level of doneness. Cooking time may vary depending on the thickness of your beef slices.
  • Remove the cooked beef from the pan and set it aside on a plate.

Make the Teriyaki Sauce:

  • In the same pan, add the marinade you used for the beef.
  • Bring it to a boil, then reduce the heat and simmer for a few minutes until the sauce thickens slightly.

Serve:

  • Arrange the cooked beef on a serving platter.
  • Pour the teriyaki sauce over the beef slices.
  • Garnish with sesame seeds and sliced green onions, if desired.

Serve with Rice:

  • Serve your beef teriyaki with steamed rice on the side.
    Enjoy your homemade beef teriyaki!
Nutrition Facts
Beef teriyaki
Amount per Serving
Calories
371
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
76
mg
25
%
Sodium
 
1276
mg
55
%
Potassium
 
389
mg
11
%
Carbohydrates
 
15
g
5
%
Fiber
 
0.2
g
1
%
Sugar
 
10
g
11
%
Protein
 
27
g
54
%
Vitamin A
 
19
IU
0
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
16
mg
2
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Beef stroganoff

Posted on by Leigh

Beef stroganoff

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 503kcal

Ingredients

Beef Marinade

  • 500 g beef tenderloin or sirloin thinly sliced into strips
  • 2 garlic cloves minced
  • 1 tbsp Worcestershire sauce
  • salt and pepper to taste

Stroganoff Sauce

  • 2 tbsp butter
  • 1 medium onion finely chopped
  • 225 g mushrooms sliced
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 tbsp Dijon mustard
  • 1/2 cup sour cream
  • salt and pepper

Serving

  • cooked egg noodles, rice, or mashed potatoes
  • fresh parsley chopped (for garnish)

Instructions

Marinate the Beef:

  • In a bowl, combine the sliced beef, minced garlic, Worcestershire sauce, salt, and pepper. Let it marinate for at least 15-30 minutes, or you can marinate it in the refrigerator for a few hours for better flavor.

Cook the Beef:

  • Heat a large skillet or pan over medium-high heat. Add a bit of oil to prevent sticking.
  • Remove the beef from the marinade and shake off any excess liquid.
  • Add the beef strips to the hot pan and cook for 1-2 minutes per side until they are browned and cooked to your desired level of doneness. Remove the beef from the pan and set it aside.

Saute the Mushrooms and Onions:

  • In the same pan, add 2 tablespoons of butter. Once melted, add the chopped onions and sliced mushrooms.
  • Cook the onions and mushrooms until they are softened and the mushrooms release their moisture, about 5-7 minutes.

Make the Sauce:

  • Sprinkle the flour over the mushrooms and onions. Stir and cook for about 2 minutes to get rid of the raw flour taste.
  • Gradually pour in the beef broth while stirring continuously to avoid lumps.
  • Add the Dijon mustard, salt, and pepper. Allow the sauce to simmer and thicken for about 5 minutes.

Combine Everything:

  • Return the cooked beef to the pan with the mushroom sauce. Stir to combine and let it heat through for another 2-3 minutes.

Add Sour Cream:

  • Reduce the heat to low and stir in the sour cream. Make sure not to boil the sauce after adding the sour cream, as it can curdle. Just heat it gently.

Serve:

  • Taste and adjust the seasoning with more salt and pepper if needed.
  • Serve the Beef Stroganoff over cooked egg noodles, rice, or mashed potatoes.
  • Garnish with chopped fresh parsley.
    Enjoy your homemade Beef Stroganoff! It's a creamy, comforting dish that's perfect for a hearty meal.
Nutrition Facts
Beef stroganoff
Amount per Serving
Calories
503
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
15
g
Cholesterol
 
121
mg
40
%
Sodium
 
454
mg
20
%
Potassium
 
723
mg
21
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
374
IU
7
%
Vitamin C
 
5
mg
6
%
Calcium
 
63
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Beef stew

Posted on by Leigh

Beef stew

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 people
Calories: 433kcal

Ingredients

  • 500 g beef stew meat cut into bite-sized pieces
  • 2 tbsp all-purpose flour
  • 2 tbsp vegetable oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 carrots peeled and sliced
  • 2 potatoes peeled and cubed
  • 200 g mushrooms sliced
  • 500 ml beef broth
  • 250 ml red wine (optional)
  • 2 bay leaves
  • 5-10 sprigs of fresh thyme (or 1 teaspoon of dried thyme)
  • salt and pepper to taste

Instructions

  • In a mixing bowl, combine the all-purpose flour with a pinch of salt and pepper. Dredge the pieces of stewing beef in the flour mixture until they are lightly coated.
  • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef pieces and brown them on all sides. Work in batches if necessary to avoid overcrowding the pot. Remove the browned beef and set it aside.
  • In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onions become translucent.
  • Return the browned beef to the pot. Add the sliced carrots, diced potatoes, and sliced mushrooms. Stir everything together.
  • Pour in the beef broth and red wine (if using). These liquids should just about cover the ingredients in the pot. If not, you can add a bit more beef broth or water.
  • Add the bay leaves and fresh thyme (or dried thyme). Stir to combine.
  • Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
  • Season the stew with salt and pepper to taste. Remove the bay leaves and thyme sprigs if using fresh thyme.
  • Serve the beef stew hot, garnished with additional fresh thyme if desired.
    Enjoy your delicious beef stew! It's a comforting and hearty meal, perfect for colder days.
Nutrition Facts
Beef stew
Amount per Serving
Calories
433
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Cholesterol
 
78
mg
26
%
Sodium
 
576
mg
25
%
Potassium
 
1338
mg
38
%
Carbohydrates
 
31
g
10
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
34
g
68
%
Vitamin A
 
5162
IU
103
%
Vitamin C
 
28
mg
34
%
Calcium
 
76
mg
8
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.