Beef Paprika

Ingredients

·         600 g boneless sirloin steak, trimmed of the fat and cut into four pieces

·         ¼ tsp. salt

·         Ground black pepper to taste

·         2½ tbsp. paprika

·         2 tbsp. plain flour

·         1 tbsp. safflower oil

·         1 onion cut into 2.5 cm cubes

·         1 green pepper, cut into 2.5 cm squares

·         1 garlic clove, finely chopped

·         350 ml chicken stock

·         8 big mushrooms cut in halves

Preparation

1. Season the beef pieces with salt and some of the pepper. Combine 2 tablespoons of the paprika and flour on a plate. Dredge the pieces of beef in this mixture, ensuring that each one is coated evenly. Reserve the remaining flour-paprika mixture.

2. Heat 1 teaspoon of oil in a non-stick frying pan over medium-high heat. Sear the meat in the pan, then transfer it to a small bowl and set it aside.

3. Wipe the pan clean with a paper towel; heat the remaining of the oil in it. Add the onion, green pepper and garlic, and saute them, stirring occasionally for about 5 minutes or until the onions are translucent. Add the remaining flour-paprika mixture, then whisk in the stock.

4. Add the meat and bring the stock to a simmer. Cover the pan and simmer the beef and vegetables for 1¼ hours. Stir in the mushrooms and the remaining ½ tsp. of paprika; cook the mixture, covered, for 15 minutes longer.

Serve the beef surrounded by the vegetables and covered with the sauce.

Makes 4 servings.

Traditional Recipe for Shepherd’s Pie

 Ingredients

• 25 ml. cooking oil
• 2 medium sized onions, peeled and finely chopped
• 2 celery stalks, chopped
• 2 medium sized carrots, scraped and finely chopped
• 900 g minced beef
• 125 ml warm beef stock
• 25 ml tomato sauce
• 10 ml Worcestershire sauce
• Salt and pepper to taste
• 2 ml dried basil
• 25 ml fresh parsley, finely chopped

For the topping:

• 750 g potatoes, peeled and quartered
• 125 ml warm milk
• Salt, pepper, and nutmeg to taste
• 2 teaspoons margarine

Preparation

1. Heat oil in saucepan and fry onions until tender. Add the celery and carrots and stir-fry for another five minutes.

2. Add meat and brown. Add the beef stock and bring to the boil.

3. Reduce heat and add the tomato sauce, Worcestershire sauce, salt, pepper, basil, and parsley. Cover and allow simmering for about 30 minutes.

4. In the meantime, cook the potatoes until tender and drain thoroughly. Put in bowl and mash it, add the salt, pepper and nutmeg. Beat in 1 tablespoon margarine.

5. Pour meat mixture into greased oven dish and cover it with the mashed potatoes.

6. Dot the topping with the remaining margarine.

7. Bake at 190 ⁰C (375 ⁰F) for about 15 minutes. Then grill for about 10 minutes to brown the topping.

Beef Cabbage with Tomato and Onion Sauce

This recipe is for an economical, but yet, tasty way to use leftover roast beef. Depending on the quantity of meat left over, it may be served as a main meal for the family or it can be used as a light supper.

Serve it with rice and creamed potatoes and a green salad.

This recipe can serve 4 people.

Ingredients

• 8 to 10 thick slices cold, cooked beef.
• 2 teaspoons salt
• ½ teaspoons freshly ground black pepper
• 1 fresh, firm cabbage, more or less 2 lb. (1 kg), with the outside leaves removed and washed
• 1 tablespoon beef dripping
• 1 medium onion, chopped
• 2 teaspoons flour
• 8 fl. oz. [1 cup] beef stock
• 1 tablespoon butter
• 2 tomatoes, blanched, peeled and finely chopped
• 2 tablespoons chopped parsley

Preparation

1. Trim all the fat from the beef slices and discard. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper.

2. Fill a large saucepan with water, add ½ teaspoon salt and bring the water to boil over high heat.

3. Cut the cabbage into quarters and cut out the hard center stalk. Add the cabbage pieces to the pan of boiling water and boil for about 10 minutes or until the cabbage is tender, but still crisp. Drain the cabbage thoroughly in a colander and then cut them into strips.

4. Melt the butter in a medium-sized saucepan over moderate heat. Mix in ½ teaspoon of salt and ¼ teaspoon of black pepper.

5. Add the cabbage, reduce the heat to very low and cook for about 5 minutes, stirring occasionally. Remove the pan from the heat and set aside in a warm place.

6. Melt the beef dripping in a frying pan over high heat. As soon as the fat is lightly smoking, put in the slices of beef and fry them a few minutes on both sides.

7. Remove the beef slices from the pan. Set aside on a warmed plate and keep hot.

8. Lower the heat to moderate and cook the chopped onion for about 5 minutes until brown. Mix in the flour and cook for 1 minute. Gradually stir in the beef stock. Add the tomatoes, the remaining salt and black pepper, and the parsley. Stir continuously until the sauce begins to boil. Lower the heat and simmer for 1 minute.

9. Put the cabbage in a warmed serving dish and arrange the beef slices on top of it. Pour the sauce over the beef slices.

Serve immediately and enjoy!

Nigel