Retro Recipes II
Easy Beef Stroganoff
2 large beef rump steaks, sliced
2 tbsp tomato paste
2 cups chicken stock
3 tbsp plain flour
1 medium onion, sliced
1 cup mushrooms, sliced
2 garlic cloves, crushed
½ tsp sweet paprika
1 ½ tsp Dijon mustard
2 tbsp sour cream
To make it in a slow cooker, roll sliced steak in plain flour.
Place all ingredients into slow cooker except sour cream. Cook on the auto setting until steak is tender and cooked through, 4-5 hours.
Add sour cream, stir through and serve.
To make it in the oven, preheat oven to 180C.
Roll steak in flour and place all ingredients except sour cream into an oven dish and cook for about 1 hour, stirring, occasionally.
When cooked, remove from oven, stir through sour cream and serve.
To make it in a frypan, cook steak and onion. Add chicken stock, tomato paste, mushrooms and garlic and simmer for about 15 minutes.
Stir through sour cream and serve.
Serve with pasta or mashed potato.
Note: If need extra thickening, mix 1 tbsp plain flour with a small amount of water to make a paste and add to meat when adding sour cream.
Spinach and ricotta quiche
1 brown onion, diced
3 garlic cloves, finely diced
1 tbs olive oil
4 eggs
250g frozen spinach, defrosted (squeeze water out)
250g ricotta
1/2 cup cream
1/2 cup cheddar cheese grated
1/2 cup milk
1 pinch salt and pepper
2 sheets puff pastry
Preheat oven to 180C.
In a frying pan, heat the oil. Add the onion and garlic and fry, stirring, until opaque.
In a mixing bowl, beat the eggs, add the spinach, ricotta, tasty cheese, cream, milk, salt and pepper, onion and garlic, and mix thoroughly.
Lay the puff pastry in a greased pie tin, fill with the egg mixture and bake for 35 minutes.
Corned beef with white mustard sauce
1½ kg corned beef silverside, fat trimmed, rinsed
2 tbsp brown sugar
2 tbsp white wine vinegar
2 fresh bay leaves
6 cloves
12 whole black peppercorns
6 pickling onions, peeled
2 bunches baby carrots, trimmed, peeled
1 small red cabbage, cut into wedges
Steamed sugar snaps, to serve
Mustard sauce
1 tbsp olive oil
50g butter, cubed
2 tbsp plain flour
¼ cup (60ml) pouring cream
2 tbsp wholegrain mustard
2 tbsp finely chopped chives
Preheat oven to 180°C (160° fan-forced). Line a large baking tray with baking paper.
Place corned beef, sugar, vinegar, bay leaves, cloves, peppercorns and onions into a large saucepan. Season with salt and cover with cold water.
Bring to the boil, reduce heat and simmer over low heat, partially covered, for 1 ½ to hours or until beef is firm to touch. Add carrots to pot for last 5 minutes of cooking time. Remove beef from pan and set aside until cool enough to handle, straining liquid into a bowl and reserving onions.
Meanwhile, place cabbage onto prepared baking tray, drizzle with oil, season and toss to coat. Roast for 25 minutes or until cabbage is tender.
Heat butter in a medium saucepan over medium-low heat. Once bubbling, stir in flour, remove from heat and then gradually stir in 2 cups cooking liquid. Return to heat and stir until sauce boils and thickens. Add cream and return to the boil. Stir in mustard and half the chives. Season to taste.
Slice beef thinly against the grain. Serve with mustard sauce, onions, carrots, cabbage and sugar snaps. Sprinkle with remaining chives.
Tip – Add vegetables to pan during last hour of cooking. Try whole baby potatoes, baby carrots, turnips or thick wedges of cabbage.
Porcupine Meatballs
750g beef mince
1/2 cup rice uncooked
1 small onion, finely diced
1 tsp salt
1 tsp pepper
2 tsp dried mixed herbs
2 x 500g canned condensed tomato soup or 700g jar tomato passata
1 1/4 cups water
Mix mince, rice, onion, herbs and seasoning together in a bowl.
Shape into bite-sized balls.
Heat tomato soup and water until boiling, then drop in meatballs.
Simmer for 45 minutes.
Serve with mashed potatoes and steamed vegetables.
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Source: https://www.bestrecipes.com.au/
https://www.australianbeef.com.au/recipes/traditional-corned-beef-with-mustard-sauce-and-vegetables/
