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September
24
2006

STEAK DIANE

[WW DINNER PARTY P48] 

4 FILLET STEAKS

FRESHLY-GROUND PEPPER

60g BUTTER

2 CLOVES GARLIC

2 TABLESPOONS WORCESTERSHIRE SAUCE

2 TABLESPOONS CREAM

2 TABLESPOONS CHOPPED PARSLEY

POUND STEAKS TO 5mm THICKNESS. SEASON EACH SIDE LIGHTLY WITH PEPPER. PUT BUTTER IN SHALLOW PAN;  WHEN SIZZLING, ADD STEAKS, COOK FOR 1 MINUTE, THEN GIVE STEAKS A MOVE IN THE PAN SO THEY WON’T STICK. WHILE STEAKS ARE COOKING ON ONE SIDE, RUB CRUSHED GARLIC INTO TOP OF EACH STEAK WITH WOODEN SPOON, TURN STEAK OVER. ADD WORCESTERSHIRE SAUCE TO PAN, SWIRL STEAKS AROUND IN THE PAN JUICES. WHEN COOKED AS DESIRED QUICKLY STIR IN CREAM & CHOPPED PARSLEY. SERVE IMMEDIATELY.

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September
24
2006

SATAY BEEF SKEWERS

[WW BBQ P13] 

750g RUMP STEAK

1 ½ TABLESPOONS SOY SAUCE

2 TEASPOONS CORNFLOUR

2 TABLESPOONS BROWN SUGAR

1 TEASPOON GRATED GREEN GINGER

1 TABLESPOON WATER

CUT MEAT INTO 2cm PIECES. COMBINE SOY SAUCE, CORNFLOUR, SUGAR, GINGER & WATER IN BOWL, ADD MEAT, MIX WELL, STAND 1 HOUR. THREAD MEAT ONTO SKEWERS. BRUSH MEAT WITH OIL, BARBECUE OR GRILL UNTIL WELL BROWNED ALL OVER. SERVE WITH SATAY SAUCE.

SATAY SAUCE.

¾ CUP ROASTED UNSALTED PEANUTS

30g BUTTER

1 ONION [finely chopped]

2 CLOVES GARLIC [crushed]

1 ½ TEASPOONS CURRY POWDER

2 TEASPOONS SOY SAUCE

1 RED CHILLI [finely chopped]

1 ¼ CUPS WATER

BLEND OR PROCESS PEANUTS FINELY. MELT BUTTER IN PAN, ADD ONION & GARLIC, COOK 1 MINUTE. ADD CURRY POWDER & PEANUTS, STIR 1 MINUTE, ADD SOY SAUCE, CHILI & WATER, BRING TO BOIL, REDUCE HEAT. SIMMER SAUCE UNCOVERED FOR 10 MINUTES OR UNTIL THICK.

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September
24
2006

CORNED BEEF

1 PIECE CORNED BEEF

1/3 CUP MALT VINEGAR

2 TABLESPOONS BROWN SUGAR

3 BAY LEAVES

COVER BEEF WITH WATER. ADD ALL OTHER INGREDIENTS. BRING TO BOIL & SIMMER, COVERED, UNTIL TENDER & COOKED THROUGH. KEEP MEAT COVERED WITH WATER DURING COOKING BY ADDING BOILING WATER IF NECESSARY. COOL IN WATER.

Damian Beef add a comment 34 views
September
24
2006

BEEF STROGANOFF

[ JO’S KITCHEN ]

750g FILLET STEAK

125g BUTTER

1 MEDIUM ONION

500g SMALL MUSHROOMS

SALT

PEPPER

2/3 CUP WATER

2 BEEF CUBES

2 TABLESPOONS TOMATO PASTE

300ml SOUR CREAM

1 TEASPOON CORNFLOUR

REMOVE FAT & SINEW FROM STEAK & CUT INTO 1cm STRIPS. FINELY CHOP ONION & THINLY SLICE MUSHROOMS.

HEAT 60g BUTTER IN LARGE FRYING PAN UNTIL VERY HOT, ADD QUARTER OF THE MEAT, COOK VERY QUICKLY UNTIL GOLDEN BROWN,REMOVE FROM PAN IMMEDIATELY. REPEAT WITH REMAINING MEAT A QUARTER AT A TIME.

ADD REMAINING BUTTER TO PAN, ADD ONION & SAUTE GENTLY TILL ONION IS LIGHTLY BROWNED, ADD MUSHROOMS & COOK UNTIL TENDER.

RETURN MEAT TO PAN WITH SALT, PEPPER, WATER, CRUMBLED STOCK CUBES & TOMATO PASTE. STIR UNTIL COMBINED. BRING TO BOIL, REDUCE HEAT & SIMMER, COVERED, FOR 5 MINUTES.

MIX CORNFLOUR WITH SOUR CREAM & GRADUALLY ADD TO MEAT MIXTURE, STIRRING UNTIL MIXTURE BOILS & THICKENS. REDUCE HEAT & SIMMER, UNCOVERED, FOR 5 MINUTES.

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