Beef Moussaka

Directions for: Beef Moussaka

Ingredients

Potatoes

4 white potatoes peeled and cut into 1/4-inch slices

cup olive oil (60 ml)

Coarse salt and freshly cracked black pepper

Bchamel

cup unsalted butter (75 ml)

cup all purpose flour (125 ml)

3 cup milk (750 ml)

Coarse salt and freshly cracked black pepper

large pinch freshly grated nutmeg

3 eggs

Beef

3 Tbsp olive oil (45 ml)

1 lb(s) ground beef (750 grams)

1 large onion, finely chopped

4 clove garlic, minced

1 cup red wine (250 ml)

tsp cayenne pepper (2 ml)

2 tsp dried Greek oregano (10 ml)

1 tsp cinnamon (5 ml)

6 cup of canned plum tomatoes, drained and chopped (1500 ml)

1 Tbsp tomato paste (15 ml)

pinch of ground nutmeg

Eggplant

cup olive oil (60 ml)

2 large eggplants cut lengthwise into 1/4-inch thick slices

Coarse salt and freshly cracked black pepper

Directions

Potatoes

1. Preheat oven to 375 degrees F.

2. Toss the potatoes with the olive oil in a large bowl. Put them in a single layer on a baking sheet and season to taste. Roast until soft and starting to brown, about 35 minutes.

Bchamel

1. Melt the butter in a sauce pot and then add the flour. Stir and cook the roux for about 3 minutes and then gradually whisk in the milk. Continue to whisk until it thickens and coats the back of a spoon. Season with salt, pepper and add nutmeg. Let cool slightly and then add the eggs, one at a time. Cover and set aside until ready to assemble the Moussaka.

Beef

1. Heat oil in large pot and add beef. Let brown, breaking up any chunks with a wooden spoon. Add onion and garlic and continue to cook until the onions are soft. Pour in the red wine, cayenne, and oregano and let reduce for about 10 minutes. Reduce heat to medium and add cinnamon stick, tomatoes, tomato paste and nutmeg. Cover and leave to simmer until sauce is very thick, stirring occasionally for about an hour. Season to taste with salt and pepper. Set Aside

Eggplant

1. Heat a large skillet over high heat and add some of the oil. Season the eggplant slices and fry in batches, adding more oil when needed, until golden and soft. Set aside

2. Turn oven up to 400 degrees F.

3. Coat a 14x10x2-inch glass baking dish with oil.

4. Arrange half of the potatoes in bottom of dish. Lay half the eggplant slices over the potatoes and then spread half the beef sauce over them. Arrange another layer of potatoes, eggplant slices, and remaining sauce. Top with bchamel, covering completely.

5. Bake moussaka uncovered until hot bubbling around edges and top is golden, about an hour. Let rest for about 15 minutes before slicing.

See more: Winter, Main, Beef, Eggs/Dairy, Dinner, Bake, Greek, Potatoes

Pan Seared Beef Carpaccio with Potato Chips, Fried Capers and Lemon Aioli

Try Chuck Hughes irresistible Beef Carpaccio with crispy potato chips, fried capers and a creamy lemon aioli today!
Directions for: Pan Seared Beef Carpaccio with Potato Chips, Fried Capers and Lemon Aioli

Ingredients

Beef Carpaccio

1 lb(s) beef tenderloin (675 g)

1 Tbsp crushed coriander seeds (15 ml)

1 Tbsp crushed cumin seeds (15 ml)

1 Tbsp crushed mustard seeds (15 ml)

1 Tbsp Kosher salt (15 ml)

1 Tbsp crushed black pepper (15 ml)

2 Tbsp canola oil (30 ml)

Lemon Aioli

1 clove garlic

1 tsp kosher salt (5 ml)

1 tsp Dijon mustard (5 ml)

1 egg

1 cup olive oil (250 ml)

Juice and zest of 1/2 lemon

2 Tbsp water (30 ml)

Salt, pepper

Potato Chips and Capers

3 Yukon Gold potatoes, very thinly sliced

2 Tbsp salt (30 ml)

cup small capers (60 ml)

Kosher salt to taste

Vegetable oil for frying

Garnish

4 cup baby spinach

3 Tbsp extra virgin olive oil (45 ml)

1 Tbsp chives, minced (15 ml)

Kosher salt and cracked pepper

Serve Note

Directions

Beef Carpaccio

1. In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat oil on medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.

2. Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.

Lemon Aioli

1. With the back of a knife, crush the garlic. Place in a bowl with the salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add lemon juice and zests. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper to taste. Keep refrigerated until ready to use. (Use within 24 hours.)

Potato Chips and Capers

1. Rinse the slices under cold water and put them in a large bowl with 2 tablespoons of salt. Add cold water to cover and set aside. Cooks note: The longer the potatoes stay in the water, the crispier they will be when you fry them.

2. Drain the potatoes from the water and pat to dry between paper towels. Dry off the capers with paper towel and set aside.

3. Using a deep fryer, heat oil at 350 F (180 C). Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with Kosher salt and reserve.

4. Fry capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.

Garnish Serve

1. Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.

2. Mix the baby spinach with olive oil. Season with salt and pepper.

3. Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned lambs lettuce, the potato chips, fried capers and chives.

Note

1. Aioli is great on burgers, sandwiches, as a dip for vegetables, etc.

2. Rinsing the potatoes will ensure they dont change color and will remove some of the starch.

See more: Beef, Main, Dinner, Lunch, Fry

Slow-Cooked Beef with Red Wine

Deliciously filling, and wonderfully warm. Try Ricardo's recipe today!
Directions for: Slow-Cooked Beef with Red Wine

Ingredients

8 small new potatoes (or 4 medium potatoes, peeled and halved)

4 carrots, peeled and halved lengthwise

3 lb(s) boneless beef blade roast, cut into 1.5 inch cubes

2 Tbsp olive oil

2 onions, cut into wedges

4 cloves garlic, peeled and halved

2 Tbsp flour

1 cup red wine

1 cup chicken broth

1 cup canned diced tomatoes

3 branches fresh thyme

Salt and pepper

Directions

1. Place the potatoes and carrots in the slow cooker. Set aside.

2. In a large skillet over medium-high heat, brown the meat in the oil. Season with salt and pepper. Place in the slow cooker.

3. In the same skillet over medium heat, brown the onions and garlic. Add oil if necessary. Dust with flour and cook for 1 more minute. Add the wine and bring to a boil while stirring. Transfer the mixture to the slow cooker and add the broth, tomatoes and thyme. Cover and cook until the meat is easily cut with a fork, about 6 hours with the cooker set to high or 8 hours with the cooker set to low. Remove the thyme. Adjust the seasoning.

Note
You can also cook this dish in an oven preheated to 150C (275F). Cook for 4 to 5 hours.

See more: Beef, Winter, Bake, Main, Braise, Slow Cook, Dinner, Christmas, Thanksgiving

Stew-Pendous Beef Stew with Biscuits

Per serving of stew: 399 calories, 12.6 g total fat (3.9 g saturated fat), 39 g protein, 31 g carbohydrate, 4.4 g fibre, 91 mg cholesterol, 699 mg sodium.

Per biscuit (based on 12 biscuits): 143 calories, 5.7 g total fat (3.9 g saturated fat), 5 g protein, 18 g carbohydrate, 1.1 g fibre, 16 mg cholesterol, 237 mg sodium. Recipe makes 10-12 biscuits.
Directions for: Stew-Pendous Beef Stew with Biscuits

Ingredients

Beef Stew

2 lb(s) (908 g) stewing beef (cut into 1 to 1 inch cubes)

tsp seasoned salt

2 Tbsp olive oil

1 cup coarsely chopped yellow onions

1 cup chopped celery

2 tsp minced garlic

2 tsp herbs de Provence

2 cup (0.60 L) reduced-sodium beef broth

2 Tbsp tomato paste

2 Tbsp balsamic vinegar

2 bay leaves

1 tsp sugar

tsp each salt and freshly ground black pepper

1 large thin-skinned potato (such as Yukon Gold), unpeeled, cut into -inch pieces

1 large carrot, chopped

1 small sweet potato, peeled, cut into -inch pieces

2 Tbsp cornstarch

cup frozen green peas

2 Tbsp chopped fresh parsley

Whole Wheat and Cheddar Biscui

1 cup all-purpose flour

cup whole wheat flour

1 tsp baking powder

tsp salt

tsp baking soda

⅛ tsp cayenne pepper

cup butter, frozen

cup packed shredded light sharp (old) cheddar cheese (3 oz/85 g)

cup buttermilk

1 Tbsp honey

2 Tbsp butter, melted, for after baking (optional)

⅛ tsp garlic powder, for after baking (optional)

Directions

Beef Stew

1. Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt. Heat 1 tbsp olive oil in a large pot (preferably non-stick) over medium-high heat. Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned. Remove from pot and keep warm. Repeat with remaining 1 tbsp olive oil and beef cubes. Set browned beef aside.

2. Add onions, celery, and garlic to same pot (you may add a bit more olive oil or cup beef broth to pot if necessary to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes. Return beef cubes to pot and stir in herbs de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt, and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour, 15 minutes. (Make sure it is a low simmer and that mixture is not boiling or it will burn.)

3. Stir in white potatoes and carrots. Cover and simmer for 25 more minutes. Stir in sweet potatoes and simmer for 20 to 25 more minutes, until vegetables are tender. Mix cornstarch with 2 tbsp water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thickened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes.

Whole Wheat and Cheddar Biscui

1. Preheat oven to 425 F. In a large bowl, combine both flours, baking powder, baking soda, salt, and cayenne pepper. Stir in grated cheddar and mix well. Using medium holes on your cheese grater, grate frozen butter directly over flour mixture. Mix gently using a fork until butter is spread evenly throughout flour.

2. Whisk together buttermilk and honey and add to dry ingredients. Stir just until dry ingredients are moistened and mixture forms a ball. Turn out onto lightly floured surface. Work in a bit more flour if mixture is too wet or sticky. Pat dough to -inch thickness.

3. Cut into 2-inch rounds using a biscuit or cookie cutter. Place biscuits on an ungreased baking sheet, leaving space between biscuits. Bake for 10 to 12 minutes or until biscuits have puffed up and turned a light golden brown. Remove from oven.

4. Optional: Mix melted butter with garlic powder and brush over baked biscuits immediately after removing from oven. Serve warm.

See more: Beef, Cheese, Dinner, Rice/Grain, Winter, Soup, Low-Fat, Healthy

Beef Provencal

Browned beef chuck results in a rich braise. If your slow cooker insert can't go on the stovetop, brown the beef in a heavy-bottomed pot and add the tomatoes, cognac and herbs, scraping well to release the stuck brown bits on the bottom, before transferring to the insert.
Directions for: Beef Provencal

Ingredients

1 3-lb beef chuck roast, tied

Kosher salt and freshly ground black pepper

4 medium carrots, peeled and cut into 2" pieces, large pieces halved

5 cloves garlic, peeled and smashed

1 fennel bulb, trimmed and thinly sliced

1 onion, halved and thinly sliced

1 14 1/2-oz can whole peeled tomatoes, with their juice

4 Tbsp cognac or brandy

1 Tbsp herbes de Provence

cup flour

2 cups low-sodium chicken broth or stock

cup coarsely chopped fresh flat-leaf parsley

cup prepared sun-dried tomato tapenade

1 packed tsp finely grated orange zest

Hot buttered egg noodles, for serving

Directions

1. Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat. Sprinkle the meat generously with salt and pepper. Add the oil to the insert and sear the meat, turning as each side turns a deep mahogany color, 8 to 10 minutes. Add the carrots to the slow cooker and then transfer the meat on top. Scatter the garlic, fennel and onions around the meat.

2. Crush the tomatoes through your fingers into the slow cooker, and then stir in their juices, 3 tablespoons of the cognac, the herbes de Provence and 2 teaspoons salt. Whisk the flour and chicken broth together, and then add to the cooker. Cover the cooker, set it on low and cook until the meat and vegetables are very tender, about 8 hours.

3. Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker. Stir the remaining 1 tablespoon cognac, the parsley, tomato tapenade and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper.

4. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

Source and Credits

Courtesy of Food Network Kitchen

See more: Beef, Vegetables, Dinner, Main, Slow Cook

Pressure Cooker Beef Stroganoff

Strips of chuck roast or top round, vegetables and sour cream. Pressure-cooker as the only pot. A quick and excellent Beef Stroganoff.
Directions for: Pressure Cooker Beef Stroganoff

Ingredients

2 lb(s) beef chuck roast

tsp salt

tsp ground black pepper

4 oz butter

4 green onions

4 heaping Tbsp all-purpose flour

10 fl. oz. can condensed beef broth

1 Tbsp Dijon mustard

3 cups slice mushrooms

3 medium carrots, chunks

cup parsley, chopped

cup basil, chopped

cup sour cream

cup white wine

Salt, to taste

Pepper, to taste

3 stalks celery, sliced or diced

Directions

1. Slice the meat into strips 1/2 inch thick by 2 inches long. Remove any fat and gristle. Season with 1/2 teaspoon of both salt and pepper, and flour to fully coat the meat..

2. Set the pressure cooker to "brown" and pre-heat the oil.

3. Brown the meat for about 5 minutes.

4. Add in the chopped green onions, mushrooms, parsley, basil. Continue browning for another 5 minutes.

5. Mix the remaining flour into the beef broth, with mustard. Then mix them into the pot. Cook until liquids are reduced and thickened for about 5 minutes.

6. Add the wine. Pressure-cook for 19 minutes, then remove the heat and the steam pressure.

7. The mixture will keep until ready for serving. Five minutes before serving, add in the sour cream. Salt and pepper to taste.

8. Serve over noodles or rice.

Tips and Substitutions

More sour cream is nice. A dash of addition wine in with the sour cream is nice.

Source and Credits

Courtesy of Food Network Canada Community

See more: Main, Beef, Dinner, Vegetables, Comfort Food, Winter

Warm Beef & Spinach Salad with Irish Stout Fondue

Directions for: Warm Beef & Spinach Salad with Irish Stout Fondue

Ingredients

Warm Beef & Spinach Salad

300 g (10 oz) beef, thinly sliced

180 g (2 cups) button mushrooms, quartered

150 g (1-5oz package) spinach

2 tsp balsamic vinegar

salt & pepper

olive oil

Irish Stout Fondue

300 g (10 oz) Irish cheddar, shredded

250 mL (1 cup) stout beer

2 Tbsp flour

2 Tbsp sugar

tsp salt

1 pinch freshly ground black pepper

Directions

Warm Beef & Spinach Salad

1. Heat a small amount of olive oil in a large frying pan and then add the mushrooms and saute until golden brown, about 5 minutes. Generously season the beef with salt and pepper and then add to the frying pan with the mushroom. Saute until the beef is browned, about 5-8 minutes. Remove from the heat and then toss in the spinach and balsamic vinegar. If you do not have enough room in the frying pan, this can be done in a large mixing bowl. The retained heat from the beef and mushrooms will be enough to wilt the spinach.

Irish Stout Fondue

1. In a mixing bowl, toss the cheese with the flour. In a small sauce pot, bring the beer to a gentle simmer and then slowly incorporate the cheese, whisking constantly. Add the sugar, salt & pepper and let simmer on low heat for 2 more minutes, stirring occasionally.

2. Divide the warm salad on 4 plates and then pour the cheese sauce over.

See more: St Patrick's Day, European, Salad, Spring, Beef, Appetizer, Lunch