Easy Beef curry

Easy beef curry

Curries are really easy to make providing you have all of the spices. You will notice there is no chili in the recipe, this is spicy not hot so if you like it hot, add additional chili. Its a simple any day curry that is great for kids. I am a big believer in getting kids to try everything before they say they don’t like it so give this easy curry recipe a try and see how your kids like it.

What you need

750g beef goulash(most supermarkets have it cubed already)
2 onions finely chopped
3 cloves garlic crushed
1 teaspoon ginger, finely chopped
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon masala powder
375 ml beef stock
salt and black pepper
2 potatoes quartered

The process

In a large pot with a little oil on a high heat, brown the beef and remove from the pot.

Add the onions, garlic and ginger and cook for 2-3 minutes stirring constantly, add the spices and stir for another 2 minutes, you want to cook the spices so that they release their flavours.

Now add the stock, bring to the boil, add the meat, reduce the heat to medium, cover and simmer for 1 hour.

Remove the lid, add the potatoes and simmer for about another 20-30 minutes or until the potatoes are done. Thats it, you have a fantastic easy curry.

Tip: to stop peeled potatoes from discoloring, submerge in water immediately after peeling.

Try one of these other curries:

Aloo Gosht – Mild Lamb curry

Prawn Curry recipe

Easy chicken curry recipe

Spicy Kofta

Spicy Kofta

kofta curry

Kofta with a hint of curry and garlic make such a nice change to serving mince. Its a fun sharing type of meal that you will make over and over. here is a great Indian version of a Kofta recipe that has a really rich sauce you might want to try.

What you need

500g beef mince
1 large onion finely chopped
1 whole garlic crushed
1 egg
1 slice of bread soaked in water
Palm of chopped parsley
salt and pepper
1 tsp coriander powder
1 tsp cumin powder
½ tsp cinnamon powder

The process

Place the mince in a large bowl.

Gently fry the onions in a little oil until soft and add to the mince, add the egg, garlic, soaked bread, parsley and the spice powders, give a generous grind of pepper and salt to taste.

Mix it all together and set aside for about 20 minutes.

Shape into 10cm sausage shapes and fry on a medium/hot heat until caramelized.

Serve with wilted and seasoned spinach, some garlic flavored cottage cheese and warm pita bread.

Roast beef with a mustard crust

beef roast

Roast beef like grandma used to make it. Winter and weekends are perfect for roasts, they are the ultimate savoury comfort food which remind us of what meals are meant to be. And don’t forget the Yorkshire pudding

What you need

2 kg beef roast
salt and pepper to season
olive oil

Crust

1 heaped tablespoon self-raising flour
10 tablespoons breadcrumbs
1 teaspoon dried mustard powder
1 tablespoon granular mustard
palm full of sage chopped
Salt and Pepper to season
2 cloves garlic crushed
Olive Oil

The process

Spalsh olive oil over the beef and coat the entire piece, season with salt and pepper.

Mix all of the crust ingredients together to form a loose mixture and pat onto the top of the seasoned beef.

Place the beef on a rack in a roasting pan and cover the topping with foil.

Roast at 160ºC for 20 minutes+20 minutes extra per 500g for rare or 25 minutes + extra 20 minutes for medium, remove the foil from the beef for the last 40 minutes of cooking.
Eg 2kg medium roast = 2 hrs (100+20)

When you remove the tin foil from the roast, add your choice of vegetables like roughly chopped carrots and quartered onions.

Before serving ensure that the meat rests outside the oven for about 15-20 minutes while you make the gravy.

Take the roasting pan with all the juices and remove some of the fat with a spoon, put the pan over a medium plate and scrape all the bits off the bottom of the pan. Add a little flour and mix quickly until you have a smooth paste. Slowly add beef stock while you continuously stir and keep adding and stirring until the gravy is as thick as you want it.

Sticky beef casserole

Sticky beef casserole

beef casserole

Beef casserole

Sticky beef casserole will have you scraping the plate. There is coke in the casserole which makes the gravy unbelievably tasty. Its simple and quick to prepare using ingredients you will have in your cupboard.  You must try this recipe, there is some seriously good reaction with the sugar in the coke and the gravy that makes this beef casserole a real winner. (6 people easily)

What you need

700-800g beef cubes
1 large onoin chopped
2 large potatoes cubed
2 carrots roughly chopped
200ml chutney
50g tomato paste
1 packet onion soup
1 heaped teaspoon paprrika
1 tin of coke
200ml water
Salt and peepr
Oil for frying

The process

Pre heat the oven to 180 celsius.

Sear the beef cubes in a hot pan, add the onions and cook until soft, remove and place in your casserole dish.

Add the potatoes and carrots, leaving them on top of the meat.

Mix together the coke, water, onion soup, tomato paste and chutney, season with salt and pepper and pour over the veg and meat.

Put the lid on the casserole dish and leave in the oven undisturbed for about 90 minutes.

The gravy will be dark and thick and smell as fantastic as it tastes.

Serve with dumplings or soft white bread and green beans, It’s delicious and if you like this recipe you will really love my Traditional South African Tomato Bredie recipe which comes on par with this casserole.

Beef in beer casserole

beef stew

Beef in beer stew is dark and rich and just what you need before heading off to the pub or having a few people around to watch the rugga. This is for 4 so just double it for more.

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Oxtail stew for wintery days

Oxtail stew for wintery days

oxtail

Oxtail recipe

Possibly the best part of winter is getting into making really good home cooked stews and casseroles. My Grandfather and father love Oxtail and this recipe has been around in the family for years, its homey and delicious. There is also a great Oxtail recipe for the potjie pot, none of us had any eating disorders I tell you that much.

What you need

1-1.3kg oxtail pieces
1 large onion chopped
2 cups beef stock
1 cup water
2 cups of a robust red wine
1 garlic clove finely chopped
2 large carrots chopped into big chunks
3 sticks celery chopped
50ml tomato paste
salt and pepper
1 teaspoon dried thyme
1 bay leaf

The process

Season the oxtail pieces and brown them over a high heat in a cast iron casserole if you have one or in a large pot then remove them and set aside.

Cook the onions until soft, add the meat, stock, water, salt and pepper to taste and wine, bring to the boil.

Place the cast iron casserole covered in the oven or transfer everything to an ovenproof casserole dish at 200 celsius and cook for 3 hours.

Add the vegetables, tomato pastegarlic, thyme and bay leaf and return to the oven for at least another hour.

When you remove it from the oven there will be fat floating on the top, just remove it with a spoon and let the stew sit for a while. The meat should be easy to take off the bones and the sauce should be fairly thick. If it is a little watery take 1 tablespoon of flour in a little water and add it. Mix it in well and place in the oven for another 15 minutes.

Served this with brown rice boiled potatoes and veg of your choice, you will talk about it for days!! Try this spaghetti meatballs recipe for a nice home style Italian meal or the osso buco.

Beef stroganoff

beef stroganoff

Beef Stroganoff

Beef stroganoff takes just 10 to 15 minutes to prepare and in a little over half an hour you can can present a truely delicious meal to meal to your family that any restaurant would be proud to serve. This is for 2 large servings which could feed 2 adults and 2 small kids. I double this up to feed 5 of us. Not for weight watchers

What you need

750 grams aged rump steak
2 tablespoons flour
1 teaspoon paprika
A nice big chunk of butter 60grams or so
2 medium onions finely chopped
2 cloves garlic crushed
1 packet small button mushrooms
juice of half a lemon
splash of red wine (50 ml)
2 tablespoons tomato paste
1 sour cream (375 ml)
a palm full of chopped chives

The process

Thinly slice the steak against the grain, mix flour and paprika together and coat the steak pieces with the mixture. Its easiest to put it in a bag amd shake it around.

In a saucepan on a medium heat, melt the butter, add the onions and garlic and stir for a few minutes or until the onions are soft.

Increase the heat to maximum and add the steak and brown the meat stirring constantly. Add the mushrooms, lemon juice and wine, stir to mix it all together, reduce heat to low, cover with a lid and let it simmer for about 5 minutes.

Lastly stir in the tomato paste and sour cream and stir for a minute or 2 until its back up to simmer.

You are done!

Serve over pasta or rice and sprinkle with the chives.