Peppers stuffed with meat and rice

3-5 large peppers, red or yellow

1 onion
500g ground beef
1/2 cup round rice
1/2 tin whole tomatos
3 tblsp parsley
1/2 tsp ground cinnamon

Fry the onion in a little vegetable oil, add the meat and stir until browned. Put in all the other ingredients and 1 cup water and simmer until the rice is done (for 15-20 minutes). If the filling dries out, add more water or tomato juice from the tin.
While your filling simmers, precook the whole (!) peppers in the oven at 150C for 10-15 minutes. Then, carefully cut out the top with the stem. Wash the peppers inside and clean the top pieces.
Take a teaspoon and stuff the peppers cautiously with the meat and rice filling. Heat up in the oven for another 5-10 minutes at 150C.

Enchiladas (Mexico)

Minced beef
1 teaspoon salt
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon cayenne pepper

Fry and then add the enchilada sauce, made from

a little flour
5 red chilis
2 tomatoes
1 can tomatoes

Saute the onions, then the minced garlic. Add flour and fry for a bit. Blend the chilis with a cup of water and put in the pan. Simmer uncovered, put in the chopped tomatoes and simmer for another while. Put in the can of tomatoes and mix the sauce with the meat. Add salt and pepper to taste.

6 tortillas
sour cream
kidney beans
grated cheese

Cover the bottom of an oven dish with the meat sauce, put the filled tortillas on top and cover with the rest of the meat sauce and grated cheese.
Bake for 25 min, first covered with tin foil, for the last 5 min uncovered.

Anneke Richter

'Bhuna' Beef (India)

2 teaspoons ground/whole cumin
4 teaspoons ground/whole coriander
2 teaspoons whole mustard seeds
2-4 whole, dried red chillies
2 teaspoons whole fennel seeds
2 teaspoons whole fenugreek seeds
5 tablespoons vegetable oil
3 large shallots, chopped
4cm piece fresh ginger, finely chopped
5-6 cloves garlic
10-15 curry leaves
2 tomatoes or more
900g stewing beef, or boneless lamb or pork shoulder, cut into 3cm pieces
1-2 teaspoons salt
a little cream or joghurt

Put the cumin, coriander, mustard, chillies, fennel and fenugreek seeds into a hot pan and stir until they are a darker shade. Empty into a spice grinder and let cool for a moment until grinding the spices to a powder.
Put the shallots, ginger and garlic into a pan with hot oil. Stir and fry until golden brown. Then add curry leaves and tomatoes and cook until the tomatoes are reduced to a thick paste.
Add the ground spices and shortly after the meat and salt. Stir and cook for about 5 minutes.
Add 250ml water, cover tightly with a lid and simmer for about 80 minutes, or until the meat is tender. Remove the lid, increase the heat to high and cook until the sauce is reduced to the point where it clings to the meat.
Add cream or joghurt to taste.
Serve with rice or as a kebab with rice and salad.

Anneke Richter and David O'Brien

Beef Chilli (Thailand)

400ml (1 can) coconut milk, not shaken
2 tablespoons vegetable/corn/peanut oil
1 teaspoon chilli paste (e.g. Bart's “Red Thai Curry Paste”)
1 teaspoon lime juice
450g stewing beef, cut in cubes
2 tablespoons fish sauce (nam pla)
1 fresh hot chilli, in long slices
1 onion
2-3 peppers, yellow and red

Open the coconut milk tin carefully and put 4 tablespoons of it into a non-stick pot or pan, set over a medium-high heat. Add the oil, chilli paste and lime juice. Stir and fry until the paste golden and the oil separates from it.
Add the meat, onion, peppers and the chilli slices and stir until the meat is coated in the sauce.
Add the fish sauce, remaining coconut milk and 120ml water. Stir, bring to simmer and cook on a low heat until the meat is cooked and the sauce is very thick and clings to the meat.
Serve with rice, naan bread and chutneys.

David O'Brien and Anneke Richter

Opas Gulasch (Austria)

(8 CE¹ / 4 IRE² servings)
(takes 3 - 4 hours)

1 kg beef (for stewing)
1 kg onions
1/16 l vegetable oil
1/8 l white wine (dry)
2 tablespoons flour
2 tablespoons cream
1.5 l water

The following ingredients can be modified depending on your personal taste:
2 tablespoons ketchup
salt, marjoram, paprika (chilli will do it also - could be hot and spicy)
2 - 3 stock cubes gulash herbs (³

Cut and fry onions (shouldnt get brown),
in the meantime finish cuting meat into small bite-sized pieces,
add meat and fry it a bit (just to close the pores),
add some salt, paprika, gulash stock cubes and marjoram,
add 1.25 l water,
let it cook until meet is soft (1 - 1.5 hours),
mix flour, cream and 0.25 l water and add to gulash,
add ketchup and wine.

Serve with (kaiser) rolls and beer :)

¹) Central Europeans
²) Irish
³) if no gulash herbs available take more ketchup, chili, salt and marjoram

Markus Tauber

eat/meat/beef.txt · Last modified: 2019/09/09 23:42 (external edit)
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