NEW! Book Store

Love to cook? No Time? Quick & EZY Meal Planning and Recipe Organiser!!

Common Kitchen A community for foodies!

patio umbrellas - buy patio umbrellas and umbrella planters at teakalook.com See the Real Turkey Affordable small group adventures. Expert leaders.Big range. Real fun

Free Weekly Recipes Recipes by email every week

Candles Scented Soy Candles - Factory Direct $$ FriendsForCash.Com $$ Giving Out Cash Every Month

Make your own Christmas Cake? Start now. It's never too early!

Tea that Blooms! Unique tea that blooms -Sample Available

Restaurant equipment we ship restaurant supplies and supply items to restaurants, caterers, bars, hotels, party rental companies and florists all at commercial wholesale prices.

Deutschland Trikot Weltmeister Trikot

Free cell phones in U.S Real deals and choices in cell phones

Classic Beef Recipes.

This page contains free easy to make classic beef and steak recipes for you to enjoy. Want to know how to make Beef Stock? look here:

Beef Wellington
Steak Diane
Classic Beef Stew
Boeuf Stroganoff
Steak Au Poivre

Beef Wellington
Our first free classic beef recipe is Beef Wellington. Essentially beef topped with mushrooms and pate' and wrapped in pastry (puff); it is easy to make and makes an excellent (and impressive) traditional main course for dinner parties. It is also a very easy beef recipe to vary by adding garlic to the mushrooms or replacing the mushrooms altogether with caramelised onions. You can also use flaked pastry instead of puffed pastry. This recipe serves eight.

Ingredients
1.4kg (3lb) fillet of beef
Pepper
30ml (2 tbsp) vegetable oil
225g (8 oz) button mushrooms, wiped and sliced
50g (2 oz) butter or margarine
175g (6 oz) smooth liver pate
368g (13 oz) packet frozen puff pastry (or see our flaked pastry page for an attractive alternative), thawed beaten egg, to glaze pastry.

Method
Trim and tie up the fillet at intervals to retain its shape. Season with pepper. Heat the oil in a large frying pan, add the meat and fry briskly on all sides to brown. Press down with a wooden spoon while frying to seal the surface well.
Roast in the oven at 220oe (425°F) mark 7 for 20 minutes, then cool the beef and remove the string.Fry the mushrooms in the butter until soft; leave them to go cold, then blend with the pate.
On a lightly floured surface roll out the pastry to a large rectangle about 33 x 28 cm
(13 x 11 inches) and 0.5 cm (¼ inch) thick.
Spread the pate mixture down the centre of the pastry. Place the meat in the centre. Brush the edges of the pastry with egg.
Fold the pastry edges over lengthways and turn the parcel over so that the join is underneath. Fold the ends under the meat on a baking sheet.
Decorate with leaves cut from the pastry trimmings. Bake in the oven at 220°C (425°F or Gas mark 7) for 50 minutes. Cover with foil after 25 minutes.


Steak Diane
Our second free recipe is a firm restaurant favourite. This recipe serves 4.
Ingredients
4 pieces of fillet steak, 0.5 cm (¼ inch) thick, trimmed of excess fat
25 g (1 oz) butter or margarine
30 ml (2 tbsp) vegetable oil
30 ml (2 tbsp) Worcestershire sauce
15 ml (1 tbsp) lemon juice
I small onion, skinned and grated
10 ml (2 tsp) chopped fresh parsley

Method
Fry the steaks in the butter and oil for 1-2 minutes on each side.
Remove with a slotted spoon and keep warm.
Stir the Worcestershire sauce and lemon juice into the pan juices.
Warm through, then add the onion and parsley and cook gently for 1 minute. Serve the sauce spooned over the steaks.

Play party poker. Poker Games are now available online. Play Party poker and win fat pots from home.

Classic Beef Stew
Our third free beef recipe is an all time winter classic, absolutely gorgeous on cold winter evenings. Again this is easy to adapt by adding other vegetables a simple addition is a pinch of paprika to make it more fragrant. This recipe serves four.

Ingredients
50g (2 oz) lard or 45 ml (3 tbsp) vegetable oil 700-900 g (1 t-2lb) stewing steak, trimmed and cut into 4 cm (1 ½ inch) cubes
4 Medium onions, skinned and halved lengthways
350g (12 oz) Carrots, peeled and cut into chunks
30ml (2level tbsp) Flour
600ml (1 Pint) Beef Stock
15ml (1 level tbsp) Tomato puree
Salt and pepper
2 Bay leaves

Method
Melt the lard in a medium flameproof casserole. Increase the heat and when the fat is just beginning to smoke, add the meat about one quarter at a time.
Fry each batch until well browned. Remove with a slotted spoon.
Reduce the heat, add the onions and carrots and fry until the vegetables are lightly browned. Remove from the casserole.
Sprinkle the flour into the fat remaining in the pan and stir well until evenly blended. Return the pan to the heat and cook slowly, stirring constantly, until the mix begins to turn a light brown colour.
Add the stock, tomato puree and seasoning and stir until the mixture is quite smooth.
Bring slowly to the boil, stirring, then add the meat and vegetables with their juices and the bay leaves.
Cover the casserole tightly and cook in the oven at 170°C (325°F) mark 3 for about 2½ hours.
Uncover and stir once during cooking; recover and return to the oven. Alternatively, cover and simmer gently on top of the stove for about 2 hours, stirring occasionally to prevent the stew from sticking.
Remove the bay leaves before serving.

Boeuf Stroganoff (Beef Stroganoff)
Our fourth free recipe is a great family favourite and still very popular in the better Bistro's. This recipe serves four.

Ingredients
700g (l½lb) Rump or fillet steak, trimmed of excess fat and thinly sliced into 0.5 cm (t inch) X 5 cm (2 inch) strips
45ml (3 level tbsp) Seasoned flour
50g (2 oz) Butter or margarine or vegetable oil
1 Medium onion, skinned and thinly sliced
225g (8 oz) Mushrooms, wiped and sliced
Salt and pepper
284ml (10 fl oz) Soured cream

Method
Coat the steak strips with the seasoned flour, then fry in 25 g (1 oz) butter or half the oil for about 5 to 7 minutes, until golden brown.
Cook the onion and mushrooms in the remaining butter or oil for 3-4 minutes, season to taste and add to the beef.
Stir the soured cream into the meat mixture and warm through gently. Serve with boiled or buttered noodles.

Steak Au Poivre (Steak with peppercorns)
Our fifth free recipe is another restaurant favourite the world over. This recipe serves four.

Ingredients
30 ml (2 level tbsp) black or green peppercorns
4 sirloin, rump aT fillet steaks, trimmed of excess fat salt
25 g (1 oz) butter or margarine
15 ml (1 tbsp) vegetable oil
30 ml (2 tbsp) brandy
150 ml (t Pint) double cream

Method
Crush the peppercorns coarsely using a pestle and mortar, or in a polythene bag, or on a board with a rolling pin.
Place the steaks on the peppercorn mixture and press hard to encrust the surface of the meat; repeat with the other side.
Heat the butter and oil in a frying pan and fry the steaks for 2 minutes on either side.
Reduce the heat and continue cooking until cooked to taste.
Season with salt.
Remove the steaks from the pan and keep warm.
Add the brandy to the pan, remove from the heat and set it alight.
Take off the heat until the flames have died down, then stir in the cream.
Season and reheat gently and pour over the steaks.

When you want to know "how to do something" be sure to visit our tips pages. The tips are also cross-referenced in the different zones, so for example you'll find a link on how to freeze vegetables in The Vegetable Zone.

 

CRISIS UK make a difference, so can you.

itscooking.com free food and cooking information on the internet since 2002.

All content is copyright itscooking.com ©2002-2007 unless otherwise credited.

This site uses safe Activex controls for some interactive menus.

itscooking.com™ serves the worlds food lover's with free food and cooking information since 2002.

Terms & Conditions