Savoury Beef Food

AFGHAN MANTU - SAVORY BEEF & ONION FILLED DUMPLINGS

Steps:

• In a small mixing bowl, whisk together the yogurt, dried mint, garlic, and salt to taste.
• Depending on the thickness of your yogurt, whisk in enough water, 1 tablespoon at a time, to achieve a creamy, yet drizzle-able consistency. I typically use Greek yogurt, and find that 1 cup of yogurt needs about 5 tablespoons of water.
• Set aside, covered in the refrigerator, until ready to use.
• Heat the oil in a large skillet or Dutch oven over medium high heat, until the oil begins to shimmer and move around the skillet. Add the beef, 1 teaspoon salt, turmeric, ground coriander, garlic, and pepper to the skillet, and cook, stirring frequently and breaking up any big chunks of ground beef, until the beef is cooked through and most of the moisture has evaporated.
• Remove from the heat, and stir in the minced onion and cilantro. Allow the mixture to cool slightly before moving on to the next step.
• Place a small spoonful of the stuffing into the center of a wonton wrapper.
• With your fingertip or a pastry brush, brush a small amount of water on the outside edges of the wrapper to make it slightly sticky. Shape the wrapper into a dumpling by first gently pinching two opposite corners together, then gently pinching the remaining two corners together.
• Repeat with the remaining wrappers, covering them loosely with a towel or plastic wrap until ready to steam.
• Don't worry if you end up with more filling than wrappers. Reserve the extra filling and scatter it over the finished dish as a garnish.
• Heat your oven to its lowest possible temperature, around 175°F. You will likely need to cook the mantu in batches, and you'll want to keep them warm in the oven until ready to serve.
• Meanwhile, heat an inch or two of water in a pot fitted with a steamer insert. Be sure the water doesn't touch the bottom of the insert. Adjust the temperature so the water stays at a steady, steamy simmer - gently bubbling and steaming, without boiling furiously.
• Brush the surface of the steamer insert with a small amount of oil, and gently place the mantu in a single layer, working in batches if necessary. Cover and steam until the wrappers are tender and slightly translucent, about 8 minutes. Repeat with the remaining mantu.
• Gently wrap the steamed mantu in a piece of foil that has been lightly brushed with oil, and place in the warm oven until ready to serve.
• Spread half the yogurt mixture over the surface of a large serving platter. Gently pile the steamed mantu on the platter, and decoratively drizzle about 1/4 of the yogurt mixture on top. Place the remaining yogurt in a dish for dipping at the table. Garnish the platter of mantu with a dusting of cayenne pepper and cilantro leaves.

SAVORY BEEF SANDWICHES

Steps:

• Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls.

SAVOURY BEEF

Steps:

• In a large, heavy saucepan, cook the onions in the oil over moderate heat, stirring, until golden.
• Add the beef, salt, pepper and 3 tblsps of the vinegar.
• Cook over moderate-high heat, stirring, for 12-15 minutes, or until the beef is nicely browned.
• Add the cumin, turmeric, garlic and bay leaves, and cook, stirring, for 30 seconds.
• In a small bowl, whisk the remaining 3 tblsps vinegar and the flour; whisk in ½ cup of the broth into this mixture.
• Add the flour mixture to the beef.
• Add the remaining 1 ½ cups broth and tomato paste.
• Bring to a boil, stirring constantly, and simmer, stirring and adding more water if necessary to prevent sticking.
• Cook for 30 minutes, or until beef is tender.

BUREK

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion.
• Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling.
• Bake burek in the preheated oven until golden brown, 20 to 30 minutes.

SAVORY BEEF STEW

Steps:

• Preheat oven to 350 degrees.
• In a dutch oven over medium heat, melt margarine.
• Cook beef in two batches until browned, stirring often.
• Remove beef from dutch oven and set aside.
• Stir in flour.
• Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper.
• Heat to boil.
• Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat.
• Cover and bake at 350 degrees for 1 1/2 hours or until done.

WEIGHT WATCHER'S RICH AND SAVOURY BEEF STEW

Steps:

• Cook the bacon in a nonstick Dutch oven set over medium heat until crisp. With a slotted spoon, transfer to a paper towel to drain. Remove all but 2 teaspoons of the drippings from the Dutch oven.
• Meanwhile, pat the beef chunks dry with paper towels; Put the beef, flour, paprika and Montreal steak spice and flour in a large zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour.
• Heat the drippings in the Dutch oven over medium-high heat. Add half of the beef and cook until browned on all sides, about 5 minutes. Transfer to a plate. Repeat with the remaining beef.
• (Don't worry if it looks like it is overcooking -- once you add the veggies the crust on the bottom of the pan will scrape up easily and will add flavour and richness to the stew!).
• Crumble the bacon; set aside.
• Add the onions, carrots, celery, turnip, mushrooms, green beans and garlic to the Dutch oven. Cook, stirring frequently to scrape up the browned bits from the bottom of the pot, until the onions are golden, about 3 minutes. Stir in the beef, bacon, beer, coffee, beef broth, ketchup, HP sauce, Splenda Brown sugar, Worcestershire sauce, bay leaves, crushed red pepper, and bring to a boil. Reduce the heat and simmer, partially covered, 2 hours. Add the potatoes and simmer until the beef and potatoes are fork-tender, about 40 minutes.
• Add more beef broth if it becomes too dry as the potatoes cook.
• Gradually mix the corn starch with water in a seperate cup until smooth. Add to the simmering stew. Stir until thickened.
• Mix in Herbes de Provence 15 minutes prior to serving.

SAVORY BEEF EMPANADAS

Steps:

• Prepare Empanada Dough. Wrap tightly in plastic wrap; set aside while preparing empanada filling.
• Brown ground beef in medium skillet on medium heat; drain. Add onions, peppers, ham, dressing, tomato sauce and garlic; mix well. Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat. Stir in cilantro.
• Shape dough into 12 balls, using about 2 Tbsp. dough for each. Flatten each ball into 6-inch round. Spoon about 1/4 cup meat mixture onto center of each round. Moisten edges with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
• Heat oil in large deep skillet to 375°F. Add empanadas, in small batches; cook 3 min. on each side or until golden brown on both sides. Remove from oil with slotted spoon; drain well. Cool slightly.

SAVORY BEEF AND NOODLES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., In a small bowl, combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles. Garnish with parsley if desired.

PURITY COOKBOOK SAVOURY BEEF STEW

Steps:

• Cut stewing beef up into bite-size pieces and toss with the 1/4 cup flour in a large mixing bowl.
• Using a large covered skillet, melt the shortening in the skillet over fairly high heat and dump beef & any remaining flour into the skillet. Begin stirring as it browns; after a few minutes, add the chopped onion into the skillet and continue to stir until the meat is all well browned.
• Sprinkle the salt, Accent, garlic powder & black pepper over the contents of the skillet, then add the tomato juice & bay leaf. Stir to mix, then lower heat, put on the lid & let it stew gently for 1 1/2 hours. You may lift the lid & stir occasionally to keep it from sticking to the bottom of the skillet -- it will become very thick.
• After this first stewing period, stir in the potatoes, carrots, celery, water, parsley & worcestershire sauce. Bring to a boil again, give it a good stir, then lower the heat, cover & let it stew gently for another hour.
• During the last 10 minutes, remove lid, add the 1/2 cup frozen peas -- cook for the remaining 10 minutes, permitting the liquid to cook down a bit and the peas to heat through.