Beef in Black Bean Sauce

Taste Sensations:How To Make Beef In Black Bean Sauce

Ingredients:

300 g beef fillet steak, cubed
4 tbsp peanut or vegetable oil
2 tbsp fermented black beans, washed and dried (Chinese Salted Black Beans)
2 cloves of garlic, minced
2 cm ginger, grated
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 ½ tsp sugar
1 ½ tsp corn flour
5 tbsp GF chicken stock or water
1 onion, sliced

Needed:

1 wok
1 wooden spoon
2 spoons

Method:

Using the back of your spoon squash the beans into a paste.
Add the ginger and garlic and mix well

Into the bowl of sugar add the soy sauce, vinegar, corn flour and using your spoon mix together well.

Pour the oil into a heated wok and spoon in the beef little by little.
This is to ensure that the wok does not cool down.
If you have a very high flame you will not need to cook the beef in batches.
Let the meat cook for a few minutes before adding the next batch.
Repeat until all the beef is fried.

To the beef add the bean mixture and stir, making sure that all the meat is evenly coated. Then add the onions, soy mix, the GF chicken stock and stir thoroughly.
When it has thickened, remove it from the heat.

Serve the meat into two bowls on top of a bed of steamed rice and garnish with a sprig of basil.

Beef Stroganoff

Beef:How To Make Beef Stroganoff

Ingredients:

1 tbsp Olive Oil
500 g rump/ fillet steak
110 g butter
1 medium Onion
2 garlic cloves
300 g button mushrooms
280 ml GF beef stock
2 small glasses of red wine
1 tsp GF Worchestershire sauce
280 ml sour cream
salt and pepper
pinch paprika

Method:

Cut steak into strips.
Finely dice 1 onion, crush and chop 2 garlic cloves.

Heat the olive oil in a heavy cast iron pan.
When hot add the steak pieces and season well with salt and pepper.
Flash fry for a minute, remove from pan and set aside.

In the same pan melt butter, add the onions and garlic and cook for roughly 2 minutes until soft.

Add button mushrooms, season again.
When the mushrooms begin to soften return the beef to the pan, add GF beef stock, 2 small glasses of red wine and 1 tsp of GF Worcestershire Sauce.

Lastly stir in sour cream and a pinch of paprika.
Leave to simmer for 10 minutes.

Serve with white rice, crusty GF bread, or even mashed potato.
For a finishing touch sprinkle with chopped parsley.

Minced Beef Rosti (AKA Meatloaf)

Main Dish:How To Make Minced Meat Rosti

Ingredients:

1 kg minced meat
100 ml olive oil
4 garlic cloves, chopped
1 sprig of parsley, roughly chopped
1 tsp cinnamon
2 tsp GF curry powder
1 tsp nutmeg
2 tsp salt

Needed:

1 large bowl
1 moulded tin 11in approx long
1 wooden spoon
1 medium knife

Method:

Preheat the oven
Set the oven to 200ºC (400ºF/ gas mark 6)

Put the minced meat into the large bowl.
Add the chopped garlic, GF curry powder, cinnamon, nutmeg, olive oil, salt and parsley and mix thoroughly with your hands.

Spoon the mix into the mould. Distribute it evenly and then press firmly down on the meat to compact it and remove any air.

Put the tin in the oven and cook for 40 minutes.
To check if it's cooked, insert the knife into the mix.
If you can see the juice of the meat coming out leave it to cook for an extra 10 minutes.
When cooked through, remove from the oven.

Take the rosti out of the mould, cut it into portions and serve.
As a serving suggestion, you can accompany it with plain rice and a fresh tomato sauce or with just a fresh green salad.

Beef Stew

Ingredients:

3 pounds of stew beef - cut into 1 and 1/2 inch cubes
1 large onion - diced
4 tomatoes - cut into wedges
1/2 pound of baby carrots
1 red pepper - cut into 1/2 inch strips
1 pound of small mushrooms - cleaned
2 small turnips - cut into chunks
2 tablespoons of instant tapioca
1/2 cup of GF dry bread crumbs
2 cups of red wine
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 pound of frozen small pearl onions

Method:

Put all the ingredients except the pearl onions in a Dutch oven with a tight-fitting lid.

Bake in a preheated 325 degree oven for 3 1/2 hours. Don’t peek!

Add the pearl onions after the stew is removed from the oven.

Serve with GF crusty bread.

Santa Fe Chili

Ingredients:

1 pound of ground beef - browned
1 medium onion - chopped
1 can of pinto beans (15.5 ounces) - rinsed and drained
1 can of kidney beans (15.5 ounces) - rinsed and drained
1 can of black beans (15.5 ounces) - rinsed and drained
1 can of corn (15.5 ounces)
1 can of diced tomatoes with peppers (14.5 ounces)
1 can of stewed tomatoes (14.5 ounces)
1 can of tomato sauce (8 ounces)
1 packet/envelope of GF taco seasoning mix
1 packet/envelope of GF dry ranch dressing mix
2 cups of water
Mix together all ingredients in a large pot with a cover

Method:

Cover and bring to a boil.

Turn down to simmer.

Cook for 2 hours, stirring occasionally

Garnish:

Sour cream, Diced green onions, Corn Chips

Beef Bourguignon

Beef Bourguignon recipe

Ingredients:

4 to 5 slices of bacon
1 pound of nice quality beef, cubed
1/2 a pound of pearl onions
2 medium carrots,sliced
12 ounces of mushrooms, quartered
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbs of parsley
4 cloves garlic, minced
1 bay leaf
3/4 cup of red wine
1 cup of GF beef broth
2 tbs of tomato paste/puree
1/4 cup of GF plain flour (Doves Farm)


Method:

1. Season a nice quality, cubed beef with salt and pepper

2. Add the seasoned beef to a medium glass bowl and add pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine then stir and cover. Let this marinate for at least an hour in the refrigerator.

3. In a skillet cook, 4 to 5 slices of bacon and cut the bacon into pieces.

4. To the slow cooker add the meat mixture the bacon pieces, thyme, marjoram, mushrooms, red wine and beef broth.

5. Next add tomato paste.

6. Season with salt and pepper.

7. Stir everything together and then cover.

8. This stew can cook for between 4 and 8 hours depending on your schedule.

9. Towards the end of the cooking process Blend flour with beef stock from the pot to make a sluree. Then add it to the stew to thicken the sauce while the cooking finishes.

Shammi Kebabs

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Ingredients:

Minced Meat [Beef or Turkey] – 1lb
Channa Daal – ½ cup
Garlic – 3 cloves
Ginger – 1? pc.
Green Chili – optional and to taste
Onion – 1/2 medium
Water – 3/4 cup
Garam Masala – 1 tsp
Dhaniya powder – 1 tsp
Cumin Powder – 1 tsp
Salt – to taste
Red chili powder – to taste
Egg – 1, beaten
GF Bread Crumbs – as needed for coating
Oil – for pan frying

Method:

1. In a pressure cooker, add in most of the above ingredients - Meat, Daal, Garlic, Ginger, Green Chili, Salt & Water. Cook with the weight on high heat, allow it to whistle 1 time and then reduce the flame and cook for 25-30 minutes.
2. Let the mixture cool to room temperature. Add in the Onions and grind well in a blender. Avoid using water.
3. Add in the dry spices - Garam Masala, Coriander Powder, Cumin Powder & Red Chili Powder. Mix well.
4. Add in the egg little at a time and mix.
5. Shape the mixture into desired size patties. (Store the mixture in the refrigerator for a couple of hours if the mixture is too soft to make kebabs.)
6. Heat some oil in a shallow skillet.
7. Pour GF Breadcrumbs into a shallow plate.
8. Roll the kebabs (patties) on the GF breadcrumbs.
9. Shallow fry kebabs in oil on both sides till golden-brown.
10. Serve with Imli (Tamarind), Mint or Green Chutney or good old ketchup.
11. Makes 8 –10 kebabs (depending on size)

Tips:

1. If mixture consistency is too watery, add a well-mashed potato or some GF bread crumbs.
2. Increase the amount of Garam Masala to get a spicier flavor.

Beef in Black Bean Sauce

Taste Sensations:How To Make Beef In Black Bean Sauce


Ingredients:

300g beef fillet steak, cubed
4 tbsp peanut or vegetable oil
2 tbsp fermented black beans, washed and dried
(these are Chinese Black beans in salt, Naturally GF)
2 cloves of garlic, minced
2 cm ginger, grated
1 tbsp GF Tamari soy sauce
1 tbsp rice wine vinegar
1 ½ tsp sugar
1 ½ tsp corn flour
5 tbsp GF chicken stock or water
1 onion, sliced

Needed:

1 wok
1 wooden spoon
2 spoons

Method:

Using the back of a spoon squash the beans into a paste.
Add the ginger and garlic and mix well.

Into the bowl of sugar add the GF Tamari soy sauce, vinegar, corn flour and using your spoon mix together well.

Pour the oil into a heated wok and spoon in the beef little by little.
This is to ensure that the wok does not cool down.

If you have a very high flame you will not need to cook the beef in batches.
Let the meat cook for a few minutes before adding the next batch.
Repeat until all the beef is fried.

To the beef add the bean mixture and stir, making sure that all the meat is evenly coated.
Then add the onions, GF Tamari soy mix, the GF chicken stock and stir thoroughly.

When it has thickened, remove it from the heat.

Serve the meat into two bowls on top of a bed of steamed rice and garnish with a sprig of basil.

Korean Kalbi

use Gluten Free Tamari Soy Sauce
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How to make Korean Kalbi