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Beef and Ale Pie


Beef and Ale Pie

Beef and Ale Pie

 Prep.Time: 20 mins
 Cook.Time: 75 mins
 Difficulty: Moderate
 Serves: 6

Tools

 Large Saucepan
 Large Glass Roasting Dish
 Sharp Knife
 Chopping Board
 Wooden Spoon
 Rolling Pin

Ingredients

 500g/1.1lb Beef
 2 Red Onions
 2 Cooking Onions
 2-3 Cloves Garlic
 2 Tbsp Olive Oil
 Black Pepper
 2 Beef Stock Cubes
 250ml/½pt Real Ale
 4 tsp Gravy Browning
 500g/1.1lb Puff Pastry
  (ready made is fine)
 1 egg
 1 tsp Mixed Herbs
 1 tsp Thyme
 200g/7oz Mushrooms
 knob of butter


Method

Pre-heat oven to 200°c / 400°f / Gas Mark 6.
Peel and chop onions finely and fry in olive oil until soft.
Add finely chopped garlic, sauté for a few minutes.
Cut beef to 2.5cm / 1" squares, add to pan and fry until browned.
Add stock cubes, pepper, and herbs and stir to coat all ingredients.
Add the ale, stir well, and then simmer for 20 minutes.
Peel and quarter mushrooms and stir into beef mixture.
Mix gravy browning with a little cold water and pour slowly into pan, stirring constantly.
When mixture is nice and thick, remove from heat and pour into glass roasting dish.
Roll out pastry to about ½cm / ¼" thickness, ensuring it will cover the dish.
Spread the knob of butter around the top edge of the glass dish to help the pastry stick.
Lay pastry over dish and push into corners.
Press all around the edge to seal.
Cut off excess pastry and use this to make decorations for the pie if you wish.
Brush pastry with beaten egg.
Cut a little air vent in centre of pie.
Bake in centre of oven for 40 minutes.
Serve with season vegetables or chips and beans.


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Beef & Mushroom Pudding


Beef and Mushroom Pudding

Beef & Mushroom Pudding

 Prep.Time: 10-15 mins
 Cook.Time: 2½ hours
 Difficulty: Moderate
 Serves: 4-6

Tools

 2 Medium Saucepans
 Steamer
 1.2L/2pt Pudding Basin
 Mixing Bowl
 Chopping Board
 Sharp Knife
 Kitchen Foil
 Greaseproof Paper

Ingredients

 For the filling
 500g/1.1lb Beef
 2 Medium Onions
 3 Cloves Garlic
 200g/8oz Mushrooms
 2 Beef Stock Cubes
 2 tsp Gravy Browning
 2 Tbsp Olive Oil
 200ml/7floz Water
 ½tsp Mixed Herbs
 Black Pepper
 For the Suet Pastry
 350g/12oz Self-Raising Flour
 175g/6oz Suet
 Cold Water
 Black Pepper


Method

Heat the oil in one of the saucepans.
Chop the onions.
Soften onions in the oil.
Finely chop the garlic and add to the onions.
Trim excess fat from the beef then add to the onions.
When the beef is lightly browned add the stock cubes, herbs and pepper.
Stir well before stirring in the water.
Simmer gently for a few minutes.
Cut mushrooms in half and add to the pan.
Add a little cold water to the gravy browning then stir into the beef mixture.
Put some water in the remaining saucepan and place over a high heat.
Grease the pudding basin.
Mix the flour, suet and pepper together.
Slowly add cold water and bring together with your hands until you have a firm dough.
Save ¼ of the dough to make a lid.
Use the larger portion of dough to line the pudding basin.
Pour in the meat mixture to just below the rim.
Flatten the remaining dough to a circle large enough to cover the top of the pudding.
Press the edges together to seal it.
Cover the top with a double layer of greaseproof paper then cover this with foil.
Place in the steamer with a lid on.
Steam over hot water for 2 hours, checking the water level regularly to ensure it does not boil dry (always add hot water not cold).
Serve with vegetables of your choice.


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Beef and Vegetable Pie


Beef and Vegetable Pie

Beef and Vegetable Pie

 Prep.Time: 20 mins
 Cook.Time: 75 mins
 Difficulty: Moderate
 Serves: 6

Tools

 Large Saucepan
 Medium Saucepan
 Large Glass Roasting Dish
 Sharp Knife
 Chopping Board
 Wooden Spoon
 Rolling Pin

Ingredients

 500g/1.1lb Beef
 2 Red Onions
 2 Cooking Onions
 2-3 Cloves Garlic
 2 Tbsp Olive Oil
 Black Pepper
 2 Beef Stock Cubes
 2 Carrots
 1 Medium Potato
 Handful of Green Beans
 4 tsp Gravy Browning
 500g/1.1lb Puff Pastry
  (ready made is fine)
 1 egg
 1 tsp Mixed Herbs
 1 tsp Thyme
 200g/7oz Mushrooms
 knob of butter


Method

Pre-heat oven to 200°c / 400°f / Gas Mark 6.
Peel and chop onions finely and fry in olive oil until soft.
Add finely chopped garlic, sauté for a few minutes.
Cut beef to 2.5cm / 1" squares, add to pan and fry until browned.
Add stock cubes, pepper, and herbs and stir to coat all ingredients.
Peel and dice the carrots and potatoes and top and tail the green beans and half.
Cook the carrots and potatoes in the medium saucepan until they soften a little.
Peel and quarter the mushrooms and stir into beef mixture along with the vegetables.
Mix gravy browning with a little cold water and pour slowly into pan, stirring constantly.
When mixture is nice and thick, remove from heat and pour into glass roasting dish.
Roll out pastry to about ½cm / ¼" thickness, ensuring it will cover the dish.
Spread the knob of butter around the top edge of the glass dish to help the pastry stick.
Lay pastry over dish and push into corners.
Press all around the edge to seal.
Cut off excess pastry and use this to make decorations for the pie if you wish.
Brush pastry with beaten egg.
Cut a little air vent in centre of pie.
Bake in centre of oven for 40 minutes.
Serve with season vegetables or chips and beans.


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Beef Bourguignon


Beef Bourguignon

Beef Bourguignon

 Prep.Time: 30 mins
 Cook.Time: 3-3½ hrs
 Difficulty: Easy
 Serves: 6

Tools

 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Frying Pan
 Sharp Knife
 Chopping Board
 Slotted Spoon
 Wooden Spoon
 Plate

Ingredients

 900g/2lb Beef Steak
 200gm/7oz Bacon Lardons
 300g/11oz Shallots
  (Small Onions will do)
 2 Cooking Onions
 3 Cloves Garlic
 425ml/¾pt Red Wine
 4 Tbsp Olive Oil
 150g/5oz
  Button Mushrooms
 1 Tbsp Plain Flour
 1 Bay Leaf
 ½ tsp Mixed Herbs
 ½ tsp Thyme
 Black Pepper


Method

Pre-heat the oven to 140°c / 275°f / Gas Mark 1.
Cut the beef into 2.5cm/1" cubes.
Fry the beef in 2 Tbsp of olive oil in the large saucepan (you will need to do this in batches otherwise the meat will just broil).
After each batch has browned, remove it to a plate using the slotted spoon.
Slice the cooking onions finely.
Add 1 Tbsp olive oil to the saucepan and fry the lardons.
When browned, add the onions.
Finely chop the garlic and add to the onions and lardons.
Return beef to saucepan.
Sprinkle flour over the meat and onions.
Stir well to soak up all the juices.
Slowly pour wine into saucepan, keep stirring to avoid lumps.
Now add the herbs and pepper.
Put the lid on and cook in the oven for 2 hours.
After the 2 hours is up, peel and trim shallots.
Fry the shallots in the frying pan in 1 Tbsp olive oil for 5 minutes.
Wash mushrooms and trim stalks.
Remove large saucepan from oven and add button mushrooms and shallots.
Stir well and return to oven with lid on.
Cook for 1 hour.
Serve with boiled potatoes.


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Bolognese


Bolognese

Bolognese

 Prep.Time: 20 mins
 Cook.Time: 60 mins
 Difficulty: Easy
 Serves: 4-6

Tools

 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 500gm/1.1lb Beef Mince
 10cm/4" Length Chorizo
  (optional)
 2 Red Onions
 2 Cooking Onions
 4 Cloves Garlic
 3 Tins Chopped Tomatoes
 Half Tube Tomato Puree
 2 Tbsp Olive Oil
 Black Pepper
 3 Beef Stock Cubes
 4 Bay Leaves
 1 Sprig Rosemary
 1 tsp Mixed Herbs
 2 tsp Italian Seasoning
 1 tsp Thyme
 1 tsp Basil
 1 tsp Oregano
 200gm/7oz Mushrooms
 Medium Packet of Pasta
 Parmesan or Cheddar


Method

Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions.
Finely chop the rosemary and add to mixture.
Chop chorizo into small cubes and add to pan.
Saute for a few minutes then add the mince.
Cook until brown then add the stock cubes
Season well with black pepper and stir well to coat the meat.
 (If you like a really rich sauce add half a bottle of cheap red wine after the meat is coated).
Pour in tinned tomatoes, the remaining herbs, the tomato puree and stir well.
Allow to simmer for 20 minutes.
Peel and quarter the mushrooms and add to pan.
Simmer for a further 10-15 minutes (20 mins longer to cook in the wine if added).
Serve with pasta of your choice and grated fresh parmesan or cheddar cheese.

 lightbulb
 When you cook the pasta add 2 tbsp of olive oil to the water, to prevent the pasta sticking.
 When cooked drain the pasta in a colander, but don't pour boiling water over it.



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Chilli Con Carne


Chilli Con Carne

Chill Con Carne

 Prep.Time: 20 mins
 Cook.Time: 90 mins
 Difficulty: Easy
 Serves: 6-8

Tools

 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 500g/1.1lb Beef Mince
 10cm/4" Chorizo Sausage
 2 Red Onions
 2 Cooking Onions
 2 Chillies
 4 Cloves Garlic
 3 Tins Chopped Tomatoes
 2 Tins of Kidney Beans
 1 Tin of Baked Beans
 Half Tube Tomato Puree
 2 Tbsp Olive Oil
 Black Pepper
 3 Beef Stock Cubes
 200g/7oz Mushrooms
 1 tsp Ground Cumin
 1 tsp Paprika
 1-2 tsp Chilli Powder
 1 tsp Mustard Powder
 Splash Worcestershire Sauce
 2 Tbsp Dark Soy Sauce
 1 Sprig Rosemary
 1 tsp Italian Seasoning
 1 tsp Thyme
 1 tsp Basil
 1 tsp Oregano
 Jacket Potatoes or Rice
 Parmesan or Cheddar


Method

Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions.
Finely slice chillies and add to saucepan.
Finely chop the rosemary and add to mixture.
If using chorizo, slice and then cut into small cubes and add to pan.
Saute for a few minutes then add the mince.
Cook until the mince has browned.
Add stock cubes, chilli powder, cumin, paprika, worcestershire sauce, soy sauce and mustard powder.
Season well with black pepper and stir well to coat the meat.
Pour in tinned tomatoes, the remaining herbs and the tomato puree.
Rinse kidney beans in cold water and add to pan
Add baked beans and stir well.
Allow to simmer for 40-60 minutes.
Peel and quarter the mushrooms and add to pan.
Simmer for a further 10-15 minutes.
Serve with rice or jacket potatoes and grated fresh parmesan or cheddar cheese.


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Cottage Pie


Cottage Pie

Cottage Pie

 Prep.Time: 20 mins
 Cook.Time: 60 mins
 Difficulty: Easy
 Serves: 6

Tools

 2 Large Saucepans
 Sharp Knife
 Vegetable Peeler
 Chopping Board
 Wooden Spoon

Ingredients

 450gm/1lb Minced Beef
 1kg/2.2lb potatoes
 2 Red Onions
 2 Cooking Onions
 2-3 Cloves Garlic
 2 Tbsp Olive Oil
 250ml/½pt water
  (from boiled potatoes)
 175gm/6oz Mushrooms
 Grated Cheese
 1 Sliced Tomato
 2 Beef Stock Cubes
 4 tsp Gravy Browning
 1 tsp Mixed Herbs
 1 tsp Thyme
 Black Pepper


Method

Pre-heat oven to 200°c / 400°f / Gas Mark 6.
Peel and halve potatoes and boil until soft.
Peel and chop onions finely and fry in olive oil until soft.
Add finely chopped garlic, saute for a few minutes.
Add mince and fry until browned.
Add stock cubes, pepper, herbs and water from the potatoes.
Mix well and then simmer for 10 minutes.
Peel and slice mushrooms and stir in to mince mixture.
Mix gravy browning with a little cold water and pour slowly into mince, stirring constantly.
When mixture is nice and thick, remove from heat and pour into glass roasting dish.
Mash potatoes with a little butter and milk. Season well with pepper.
Spread over meat mixture and fluff the top of the mash with a fork.
Place sliced tomatoes on top, sprinkle grated cheese and more black pepper.
Bake in oven for 40 minutes.
Serve with seasonal vegetables and gravy or chips and beans.


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Goulash


Goulash

Goulash

 Prep.Time: 20 mins
 Cook.Time: 2¼-2½ hrs
 Difficulty: Easy
 Serves: 4-6

Tools

 Large Oven-proof Saucepan
   (with lid)
 Sharp Knife
 Chopping Board
 Slotted Spoon

Ingredients

 900g/2lb Beef Steak
 2 Red Onions
 2 Cooking Onions
 3 Cloves Garlic
 2 Red Peppers
 200g/8oz Mushrooms
 3 Tbsp Olive Oil
 1 Tin Chopped Tomatoes
 450ml/¾ pts Hot Water
 2 Beef Stock Cubes
 1 Tbsp Plain Flour
 1 Tbsp Paprika
 1 tsp Italian Seasoning
 Black Pepper


Method

Pre-heat oven to 150°c / 300°f / Gas Mark 2.
Cut the beef into 5cm / 2" squares.
Fry in 2 Tbsp olive oil in the large saucepan.
You will need to do this in batches otherwise the meat will just broil.
After each batch has browned, remove it to a plate using the slotted spoon.
Slice the onions finely.
Add 1 Tbsp olive oil to the saucepan and fry the onions.
Finely chop the garlic and add to the onions.
Return beef to saucepan with any juices that have leaked from the meat.
Sprinkle paprika and flour over the onions and meat and stir well to soak up all the juices.
Stir in crumbled stock cubes, and then add the tomatoes and water stirring all the time.
Finally add the Italian seasoning and black pepper.
Put the lid on and place in oven for 1 hour.
Deseed and finely slice the peppers.
Add to the saucepan, return to oven and cook for a further hour.
Peel and trim the mushrooms and cut them into quarters.
Add to the saucepan 15 minutes before serving.
Serve with tagliatelle or boiled new potatoes.


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Lasagne


Lasagne

Lasagne

 Prep.Time: 20 mins
 Cook.Time: 60 mins
 Difficulty: Easy
 Serves: 6

Tools

 2 Saucepans
 Glass Roasting Dish
 Sharp Knife
 Chopping Board
 Balloon Whisk
 Wooden Spoon

Ingredients

 250g/9oz Beef Mince
 1 Red Onion
 1 Cooking Onion
 2 Cloves Garlic
 2 Tins Chopped Tomatoes
 Half Tube Tomato Puree
 2 Tbsp Olive Oil
 Black Pepper
 2 Beef Stock Cubes
 3 Bay Leaves
 1 Sprig Rosemary
 ½ tsp Mixed Herbs
 1 tsp Italian Seasoning
 ½ tsp Thyme
 ½ tsp Basil
 ½ tsp Oregano
 100g/3.5oz Mushrooms
 250g/9oz Lasagne Sheets

 WHITE SAUCE
 40g/1½oz Butter
 25g/1oz Plain Flour
 425ml/¾ pt Milk
 50g/2oz Fresh Grated
  (Parmesan Cheese)
 ½ tsp Mixed Herbs
 Black Pepper


Method

Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and rosemary and add to the onions.
Sauté for a few minutes then add the mince.
Cook until brown, add stock cubes, season well with black pepper and stir well to coat the meat.
 (If you like a really rich sauce add half a bottle of cheap red wine after the meat is coated).
Pour in tinned tomatoes, the remaining herbs, the tomato puree and mushrooms and stir well.
Pre-heat oven to 200°c / 400°f / Gas Mark 6.
For the white sauce, put all ingredients, except parmesan in a saucepan over a medium heat.
Whisk gently until the butter has melted.
Using a wooden spoon, keep stirring until the sauce has thickened nicely.
Add the parmesan and stir until dissolved.
Take one third of the Bolognese and spread in the bottom of glass dish.
Cover with a layer of lasagne.
Spread one third of cheese sauce over lasagne.
Repeat until you have used all the Bolognese and white sauce (white sauce must be at the top).
Sprinkle with grated parmesan and more black pepper.
Bake in oven for 40 minutes, then serve with season vegetables or chips.
Keep any remaining lasagne sheets for next time.

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Meatballs


Meatballs

Meatballs

 Prep.Time: 20 mins
 Cook.Time: 60 mins
 Difficulty: Easy
 Serves: 4-6

Tools

 Non-Stick Frying Pan
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 500gm/1.1lb Beef Mince
 2 Red Onions
 2 Cloves Garlic
 1 Egg
 4 Tbsp Olive Oil
 ½ tsp Italian Seasoning
 ½ tsp Oregano
 Black Pepper


Method

Chop onions finely and fry gently in one tablespoon of the olive oil until softened (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions.
Drain and allow to cool.
When cooled add to mince with herbs and pepper.
Beat egg and mix well into mince mixture with your hands.
Shape mixture into balls, roughly 1½" or 4cm diameter.
If eating without a sauce fry in remaining three tablespoons of olive oil until brown and drain well and serve with sides of your choice.
Alternatively cover with cling film and refrigerate after forming the balls and when ready to use, add to a sauce of your choice and cook through slowly to infuse the flavour into the meatballs.

 lightbulb
 We stick the meatballs in a bolognese we are making so we get 2 meals.
 Also lovely in curries or anything with a sauce.



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Minced Beef and Onion Pie


Minced Beef and Onion Pie

Minced Beef and Onion Pie

 Prep.Time: 20 mins
 Cook.Time: 60 mins
 Difficulty: Moderate
 Serves: 6-8

Tools

 Large Saucepan
 Large Glass Roasting Dish
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 500g/1.1lb Minced Beef
 2 Red Onions
 2 Cooking Onion
 2-3 Cloves Garlic
 500g Ready made Puff Pastry
 2 Beef Stock Cubes
 2 Tbsp Olive Oil
 175g/6oz Mushrooms
 knob of butter or spread
 1 egg (beaten)
 4 tsp Gravy Browning
 ½ pint of hot water
 1 tsp Thyme
 ½ tsp Mixed Herbs
 Black Pepper


Method

Pre-heat oven to 200°c / 400°f / Gas Mark 6.
Peel and chop onions finely and fry in olive oil until soft.
Add finely chopped garlic, sauté for a few minutes.
Add mince and fry until browned.
Add stock cubes, pepper, and herbs and stir to coat all ingredients.
Add hot water, simmer for 10 minutes.
Peel and slice mushrooms and stir in to mince mixture.
Mix gravy browning with a little cold water and pour slowly into mince, stirring constantly.
When mixture is nice and thick, remove from heat and pour into glass roasting dish.
Roll out pastry to about ½cm / ¼" thickness, ensuring it will cover the dish.
Spread the knob of butter around the top edge of the glass dish to help the pastry stick.
Lay pastry over dish and push into corners.
Press all around the edge to seal.
Cut off excess pastry and use this to make decorations for the pie if you wish.
Brush pastry with beaten egg.
Cut a little air vent in centre of pie.
Bake in centre of oven for 40 minutes.
Serve with season vegetables or chips and beans.


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Mums Lazy Beef Stew


Mums Lazy Beef Stew

Mums Lazy Beef Stew

 Prep.Time: 30 mins
 Cook.Time: 2½-3 hrs
 Difficulty: Easy
 Serves: 6-8

Tools

 4-5Ltr/1 gallon Saucepan
 Sharp Knife
 Chopping Board
 Vegetable Peeler

Ingredients

 700g/1½lb
   Beef Braising Steak
 1 Red Onion
 1 Cooking Onion
 4 Large Carrots
 75g/3oz Red Split Lentils
 1 Medium Potato
 1 Medium Parsnip
 1 Small Swede
 2 Tins Beef Broth
   or Oxtail Soup
 2 Tbsp Olive Oil
 2 Beef Stock Cubes
 Black Pepper
 1 heaped tsp Flour
 1.2L/2pts Hot Water


Method

Trim excess fat from beef and cut into 2.5cm / 1" cubes.
Fry beef in olive oil in the saucepan until browned.
Peel potato and cut into quarters.
Add lentils, potatoes, flour, and the hot water to the saucepan.
Stir well and bring to a simmer.
Periodically remove any scum that forms on the surface of the liquid.
Peel and thickly slice carrots.
Peel and slice onions.
Peel and cube parsnip and swede.
Add all vegetables to the pan.
Simmer for 1½ hours.
Remove the potatoes and mash and then return to pan to thicken the stew.
Stir well and Simmer for a further half hour.
If you are having with dumplings add these now.
This stew is better if cooked the day prior to eating as it allows all the flavours to blend.

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Old Fashioned Mince


Old Fashioned Mince

Old Fashioned Mince

 Prep.Time: 20 mins
 Cook.Time: 60 mins
 Difficulty: Easy
 Serves: 4-6

Tools

 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Large Saucepan
 Medium Saucepan
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 450g/1lb Beef Mince
 2 Red Onions
 2 Cooking Onions
 4 Cloves Garlic
 1 Tin Chopped Tomatoes
 3 Large Potatoes
 3 Large Carrots
 4 Tbsp Tomato Puree
 2 Tbsp Olive Oil
 Black Pepper
 2 Beef Stock Cubes
 2 tsp Gravy Browning
 1 tsp Mixed Herbs
 1 tsp Italian Seasoning
 1 tsp Thyme
 1 tsp Basil
 1 tsp Oregano
 200g/7oz Mushrooms


Method

Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions.
Add the mince to to the saucepan
Cook until brown then add the stock cubes, season well with black pepper and stir well to coat the meat.
Add the tinned tomatoes, tomato puree and herbs and stir well.
Simmer for 15 minutes
Peel and halve the potatoes and boil until soft (save a cup of the potato water).
Peel and slice the carrots and boil until soft (save a cup of the carrot water).
Add the potatoes and carrots and the water you saved to the saucepan.
Mix the gravy browning with a little cold water and add to the saucepan.
Simmer for a further 10-15 minutes.
Serve with broccoli or cauliflower florets.

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Stroganoff


Stroganoff

Stroganoff

 Prep.Time: 10-15 mins
 Cook.Time: 40-45 mins
 Difficulty: Easy
 Serves: 4

Tools

 Large Saucepan
 Sharp Knife
 Chopping Board
 Plate

Ingredients

 500g/1lb Beef Steak
 2 Medium Onions
 4 Cloves Garlic
 300g/11oz Mushrooms
 300ml/10floz Soured Cream
 175ml/6floz White Wine
 175ml/6floz Hot Water
 2 Tbsp Olive Oil
 1 tsp Wholegrain Mustard
 1 Beef Stock Cube
 Black Pepper


Method

Heat the oil in the saucepan.
Trim excess fat off the beef and cut into strips about 1cm / ½” wide.
Brown the beef on all sides and remove to a plate.
Slice the onions and add to the saucepan.
Fry until soft.
Finely chop the garlic and add to the pan.
Return the beef (with any juices that have come out) to the pan.
Add the mustard, beef stock cube and black pepper.
Stir to coat the ingredients then add the wine and hot water.
Put a lid on and simmer for 15-20 minutes.
Slice the mushrooms and add to the pan with the soured cream.
Stir well then leave to simmer for a further 10 minutes without a lid.
Serve with rice.

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Stuffed Peppers


Stuffed Peppers

Stuffed Peppers

 Prep.Time: 15 mins
 Cook.Time: 40-50 mins
 Difficulty: Easy
 Serves: 6

Tools

 Large Saucepan
 Large Baking Tray
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 450g/1lb Beef Mince
 5cm/2" length Chorizo
 200g/7oz Rice
 1 Onion
 3 Cloves Garlic
 1 Tin Chopped Tomatoes
 8/9 Peppers
 Parmesan for Topping
 100g/3.5oz Mushrooms
 300ml/½pt Hot Water
 2-3 Tbsp Tomato Puree
 2 Tbsp Olive Oil
 1 Beef Stock Cubes
 1 tsp Italian Seasoning
 1 tsp Thyme
 1 tsp Paprika
 Black Pepper


Method

Pre-heat oven to 200°c / 400°f / Gas Mark 6.
Finely chop onions and fry in the olive oil until softened.
Finely chop garlic and add to the onions.
Finely dice chorizo and add to the onions.
Add the mince and brown.
Add the rice and stir well.
Now add the stock cube, tomatoes, water, paprika, herbs, and black pepper.
Bring to the boil then reduce heat and simmer for 10 minutes.
Dice the mushrooms and stir into the mixture with the tomato puree.
Cut the peppers in half, leaving the stalks on, and scoop out the seeds with a spoon.
Fill each half with the mixture and place on the baking sheet.
Sprinkle freshly grated parmesan on top and place in the centre of the oven.
Bake until the peppers have softened and the topping has browned (30-40 minutes).

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Drunken Lamb Shanks


Drunken Lamb Shanks

Drunken Lamb Shanks

 Prep.Time: 15 mins
 Cook.Time: 2-2½ hrs
 Difficulty: Moderate
 Serves: 4

Tools

 Large Oven-Proof Saucepan
   (with Lid)
 Frying Pan
 Oven-Proof Dish
 Vegetable Peeler
 Sharp Knife
 Chopping Board

Ingredients

 4 Lamb Shanks
 75cl/1¼pt Red Wine
 75cl/1¼pt Port
 3 Red Onions
 2 Bulbs Fennel
 3 Large Carrots
 2 Tbsp Olive Oil
 2 Lamb Stock Cubes
 3 Bay Leaves
 ½ tsp Thyme
 1 Tbsp Butter or Spread
 1 Tbsp Flour
 Black Pepper


Method

Pre-heat oven to 230°c / 450°f / Gas Mark 8.
Rinse fennel to cold and water.
Slice in half horizontally and lay each half in the bottom of the saucepan.
Stand a lamb shank on top of each piece of fennel.
Pour in the wine and port.
Add bay leaves, thyme and black pepper to taste.
Put the lid on and place in the centre of oven.
After 1 hour, peel and slice onions and fry gently in olive oil.
Peel carrots and cut into 1cm / ½" chunks.
Add carrots and shallots to saucepan.
Replace lid and return to oven.
After another hour, remove saucepan from oven and place the shanks and fennel in the ovenproof dish and place dish in the oven on a low heat.
Put the saucepan on stove and crumble in stock cubes
Bring to boil and reduce stock by about half.
Mix butter and flour to a paste and quickly stir into the reduced stock
Remove lamb and fennel from oven and place on plates.
Pour reduced stock juices over the lamb.
Serve with mashed or boiled potatoes and seasonal vegetables.


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Lamb Ragout


Lamb Ragout

Lamb Ragout

 Prep.Time: 10-15 min
 Cook.Time: 2 hrs
 Difficulty: Easy
 Serves: 4

Tools

 Large Ovenproof Saucepan
 Medium Plate
 Sharp Knife
 Chopping Board

Ingredients

 600g/1lb 5oz Lamb
 400g/1lb New Potatoes
 2 Large Red Onions
 4 Cloves Garlic
 1 Tin Chopped Tomatoes
 2 Lamb Stock Cubes
 500ml/1Pt Hot Water
 2 Tbsp Plain Flour
 2 Tbsp Olive Oil
 2 Bay Leaves
 1tsp Thyme
 Black Pepper


Method

Pre-heat the oven to 140°c / 275°f / Gas Mark 1.
Trim excess fat from the meat and cut into 2.5cm / 1” chunks.
Heat the oil in the saucepan.
Fry the meat until it is brown on all sides (you will have to do this in batches).
Remove meat to a plate when browned.
Peel and chop the onions to roughly the same size as the meat.
Fry in the meat juices until softened..
Peel and slice the garlic then add to the onions.
Sprinkle the flour over the onions and stir in to soak up the juices.
Slowly add the hot water, stirring all the time to make a sauce.
Once the sauce is simmering, stir in the stock cubes, thyme and bay leaves.
Add the meat, with any juices that have leaked out and the tin of tomatoes.
Bring back to a simmer.
Add black pepper.
Put a lid on and place in the oven for 1 hour.
Scrape the skin from the new potatoes and cut any large ones in half.
Remove casserole from oven and add the potatoes.
Stir then return to the oven (with the lid on) for 45 minutes.
Check that the potatoes are cooked then serve with seasonal vegetables.


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Lamb Stew with Dumplings


Lamb Stew with Dumplings

Lamb Stew with Dumplings

 Prep.Time: 20 mins
 Cook.Time: 2½-3½ hrs
 Difficulty: Easy
 Serves: 6-8

Tools

 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 500g/1.1lb Lamb
 3 Red Onions
 3 Cooking Onions
 3-4 Cloves Garlic
 4 Large Carrots
 1 Large Parsnip
 1 Small Swede
 250g/10oz Mushrooms
 2 Tins Chopped Tomatoes
 4 Tbsp Green Lentils
 2-3 Tbsp Tomato Puree
 4 Lamb Stock Cubes
 1Ltr/1¾ pt Hot Water
 2 Tbsp Olive Oil
 1 tsp Mixed Herbs
 1 tsp Thyme
 1 tsp Paprika
 Black Pepper

 Dumplings
 100g/4oz Self raising Flour
 50g/2oz Shredded Suet
 A few Tbsp Water


Method

Peel and slice the onions and fry over a medium heat in olive oil, until soft.
Finely chop the garlic and add to the onions.
Cut the lamb into 1" cubes, add to the pan and browned.
Peel the carrots and cut in half lengthways then slice into half-moons and add to the pan.
Do the same with the parsnips.
Peel the swede and cut into small cubes and add.
Pour in tinned tomatoes and hot water.
Crumble in stock cubes and add lentils, paprika, and herbs.
Stir well.
Mix in tomato puree and a good amount of pepper.
Bring to the boil then reduce the heat, put the lid on, and allow to simmer for 2-2½ hours.
Stir occasionally.
Peel and halve the mushrooms and stir into stew.
To make dumplings mix flour and suet with a few tablespoons of water to make a firm, pliable dough.
Divide into 12 and roll softly into balls with floured hands.
Add the dumplings to stew and cover with lid (turning heat up slightly).
The dumplings take about 20-25 minutes.
Serve in bowls with crusty bread.


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Lamb Tagine


Lamb Tagine

Lamb Tagine

 Prep.Time: 30 mins
 Cook.Time: 2½-3½ hrs
 Difficulty: Easy
 Serves: 4-6

Tools

 Large Oven-proof Saucepan
 Mixing Bowl
 Plate
 Sharp Knife
 Chopping Board
 Pestle & Mortar

Ingredients

 600g/1lb 5oz Lamb
 2 Large Onions
 4 Cloves Garlic
 1 Tin Chopped Tomatoes
 2Tbsp Tomato Puree
 2 Lamb Stock Cubes
 500ml/1Pt Hot Water
 2 Tbsp Plain Flour
 2 Tbsp Olive Oil
 2 Tbsp Ginger
 2 tsp Cinnamon
 2 tsp Coriander Seeds
 2 tsp Paprika 2 tsp Turmeric
 ½ tsp Cayenne Pepper
 Black Pepper


Method

Pre-heat the oven to 160°c / 320°f / Gas Mark 3.
Mix flour, cayenne pepper, paprika and turmeric in the mixing bowl.
Chop lamb into bite size chunks.
Add lamb to flour mixture and coat well.
Add olive oil to saucepan.
Fry meat in batches, removing to a plate when browned.
Slice the onions finely, add to the saucepan and fry until softened.
Finely chop garlic and add to the onions with the cinnamon.
Crush the coriander seeds using the pestle and mortar.
Finely chop the ginger.
Add the remaining flour mixture, stock cubes, ginger and crushed coriander seeds.
Stir well to coat the onions.
Add the chopped tomatoes and stir well.
Return the meat to pan along with any juices that have come out.
Add the hot water and tomato puree and stir in well.
Season with black pepper to taste.
Place in the oven for 1 hour.
Remove from oven and stir well.
Return to oven for 1 hour.
Serve with mashed potatoes or rice.


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Lambs Liver & Onions


Lambs Liver & Onions

Lambs Liver & Onions

 Prep.Time: 10-15 min
 Cook.Time: 25-30 min
 Difficulty: Easy
 Serves: 4

Tools

 1 Large Frying Pan
 1.5L/3Pt Casserole Dish
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 700g/1.5lb Lambs Liver
 4 Slices Streaky Bacon
 2 Medium Onions
 25g/1oz Plain Flour
 1 Beef Stock Cube
 3-4 Tbsps Oil
 500ml/1pt Water
 Black Pepper


Method

Preheat oven to 180ºC/350ºF/Gas Mark 4.
Peel and slice onions.
Fry Onions gently in oil until softened.
Trim any sinew from the liver and coat in a little of the flour.
When onions have softened, remove to the casserole dish, leaving the oil in the pan.
Fry the liver for 2-3 minutes on each side then add to casserole.
You will need to do this in a few batches, add more oil if needed.
Add the remaining flour to the juices in the pan and stir well to make a roux.
Slowly add the water, stirring all the time.
Add the stock cube and black pepper.
Turn up the heat and continue stirring until the sauce has thickened.
Pour over the liver, cover and place in the centre of the oven for 15 minutes.
Fry the bacon and add to the casserole just before serving.
Serve with mashed potatoes.


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Lancashire Hot Pot


Lancashire Hot Pot

Lancashire Hot Pot

 Prep.Time: 10-15 min
 Cook.Time: 2-3 hrs
 Difficulty: Moderate
 Serves: 4

Tools

 Large Frying Pan
 Small Saucepan
 Casserole Dish with Lid
 Vegetable Peeler
 Sharp Knife
 Chopping Board
 Pastry Brush

Ingredients

 900g/2lb Middle or Neck
   of Lamb (cut into chops)
 2-4 Lambs Kidneys
 3 Cooking Onions
 900g/2lb Potatoes
 2 Tbsp Olive Oil
 2 Lamb Stock Cubes
 425ml/¾ pt Hot Water
 15g/½ oz Butter
 1 tsp Thyme
 Black Pepper


Method

Pre-heat the oven to 170°c / 325°f / Gas Mark 3.
Trim excess fat from the lamb and fry in the olive oil until nicely browned.
Remove lamb to a plate.
Remove gristle from kidneys and cut into 1cm / ½" pieces.
Brown the kidney pieces in the lamb juices.
Peel and slice the onions and add to the kidneys.
Fry the onions until nicely softened.
Peel the potatoes and cut into ½cm / ¼" slices.
Crumble the stock cubes into the hot water and add the thyme and pepper to taste.
Now arrange half of the potatoes in a layer at the bottom of the casserole dish.
Arrange the lamb on top of this and spread the onion and kidney mixture over them.
Pour over enough of the hot water mixture to just reach the top of the ingredients.
Arrange a final layer of potatoes ensuring they overlap to cover the meat.
Melt the butter in the saucepan and brush over the potatoes.
Put the lid on the casserole and place in the top of the oven for 1½ hours.
After this time, remove the lid and continue to cook for a further 45 minutes.
If there is too much juice, remove some using a turkey baster (the juice will make an excellent gravy if you add a little gravy browning mixed with water).
For an extra crispy top, brush with a little more melted butter and place under a hot grill for a few minutes
Serve with seasonal vegetables.


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Moussaka


Moussaka

Moussaka

 Prep.Time: 40 mins
 Cook.Time: 60 mins
 Difficulty: Medium
 Serves: 6

Tools

 Large Saucepan
 Small Saucepan
 Large Frying Pan
 Large Glass Roasting Dish
 Potato Peeler
 Balloon Whisk
 Cheese Grater
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 500g/1.1lb Lamb Mince
 1 Large Aubergine (Eggplant)
 4 Large Potatoes
 1 Red Onion
 1 Cooking Onion
 2-3 Cloves Garlic
 1 Tin Chopped Tomatoes
 Half Tube Tomato Puree
 5-6 Tbsp Olive Oil
 Black Pepper
 2 Lamb Stock Cubes
 Small Pinch of Cinnamon
 2 tsp Mixed Herbs
 50g/2oz Cheddar Cheese
   (for garnish)
 1 Sliced Fresh Tomato
 CHEESE SAUCE
 200g/7oz Cheddar Cheese
 25g/1oz Plain Flour
 40g/1½oz Butter
 1 Fresh Egg
 ½ a Nutmeg (grated finely)
 425ml/¾pt Milk


Method

Chop onions finely and fry gently in 2 Tbsp olive oil in the large saucepan until softened.
Finely chop the garlic and add to the onions; sauté for a few minutes then add the mince.
Cook mince until brown then drain off any excess liquid to remove the fat.
Add the stock cubes, black pepper and cinnamon and stir well to coat the meat.
Pour in tinned tomatoes, herbs and the tomato puree.
Stir well and simmer for 20 mins to reduce, then remove from heat to cool.
Peel potatoes and thickly slice potatoes and aubergine (eggplant).
Fry slices in 3-4 Tbsp olive oil over a medium heat to brown, dry with kitchen roll for later use.
Now is a good time to preheat the oven to 220°c / 425°f / gas mark 7.
For the cheese sauce, put flour, butter and milk in a saucepan over a medium heat.
Whisk gently until the butter has melted.
Using a wooden spoon, keep stirring until the sauce has thickened nicely.
Add the cheees and stir until dissolved.
Once all the cheese is melted into the sauce, add the beaten egg and nutmeg and stir well.
Put about a third of the meat mixture into the glass dish and cover with a layer of potatoes and a third of the cheese sauce.
Add another third of the meat mixture, cover with aubergines and a third of the cheese sauce.
Add last of the meat mixture, cover with a layer of potatoes and the rest of the cheese sauce.
Garnish with the sliced tomatoes, 50g / 2oz grated cheese and some black pepper.
Cook in the centre of the oven for 60 minutes, then serve with seasonal vegetables.


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Shepherds Pie


Shepherds Pie

Shepherds Pie

 Prep.Time: 20 mins
 Cook.Time: 60 mins
 Difficulty: Easy
 Serves: 6-8

Tools

 2 Large Saucepans
 Large Glass Roasting Dish
 Sharp Knife
 Potato Peeler
 Chopping Board
 Wooden Spoon

Ingredients

 450g/1lb Minced Lamb
 1kg/2.2lbs potatoes
 2 Red Onions
 2 Cooking Onions
 2-3 Cloves Garlic
 2 tbsp Tomato Puree
 2 tbsp Olive Oil
 175g(6oz) Mushrooms
 Grated Cheese
 1 Sliced Tomato
 2 Lamb Stock Cubes
 1tsp Mixed Herbs
 1tsp Thyme
 Black Pepper


Method

Pre-heat oven to 200°c / 400°f / Gas Mark 6.
Peel and halve potatoes and boil until soft.
Peel and chop onions finely and fry in olive oil until soft.
Add finely chopped garlic, saute for a few minutes.
Add mince and fry until browned.
Add stock cubes, tomato puree, pepper, herbs and water from the potatoes.
Mix well and then simmer for 10 minutes.
Peel and slice mushrooms and stir in to mince mixture.
Mix gravy browning with a little cold water and pour slowly into mince, stirring constantly.
When mixture is nice and thick, remove from heat and pour into glass roasting dish.
Mash potatoes with a little butter and milk. Season well with pepper.
Spread over meat mixture and fluff the top of the mash with a fork.
Place sliced tomatoes on top, sprinkle grated cheese and more black pepper.
Bake in oven for 40 minutes.
Serve with seasonal vegetables and gravy or chips and beans.


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