Make your own free website on

Moo Cow Recipes

Moroccan Veal Stew
Kalbsschnitzel Mit Joghurt
Heavenly Veal
Escalopes a la Colonnade
Veal Scaloppine
Spaghetti Bolognese
Satay Meatballs
Lynn's Beef Stew
Beef Cordon Bleu
Beef Sukiyaki
Lindie's Famous Hamburgers
Meat Gravy (Neapolitan)
Pepper Steaks
Beef Tagine with Sweet Potatoes
Five-Spice Beef with Broccoli
Lasagne Verde
Srednogorie hotch-potch
Steak with Creamy Mushroom Sauce
Baked Shells with Pesto, Mozzarella, and Meat Sauce
Layered Meat Loaf
Egg Noodles with Beef
Scotch Fillet with Stuffed Pears
Boeuf Bourguignonne
Veal & Eggplant Stack with Salsa
Green Steak
Paprika Casserole
California Skillet
Heartland Beef & Rice
Hunter's Cabbage
Beef With Fried Onion
Baked Meat Loaf
Meat Pie
Swedish Meatballs
Chateaubriano with Mushrooms
Rainbow Spaghetti (or Carnivale Spaghetti)
Mongolian Beef
Meatloaves with Mushroom Sauce
Cabanossi Stuffed Meatloaf (Crock Pot)
Balti Beef
Steak & Kidney Pie with Guinness
Spicey Baked Mushroom Beef & Pasta Ole'

Beef Olives

Colin's Aussie Roast

Crockpot BBQ Beef For Sandwiches

Beef Pinwheels With Cucumber & Olives
Chilli Con Carne Con Chocolate
Caribbean Hot and Spicy Meat Loaf
Creole Beef Over Rice
Meat Balls with Heavenly Sauce
Baked Mostaccioli
Roasted Eye Fillet with Horseradish Cream

Kanaka Pipi Stew (Hawaiian Beef Stew)
Creole Steak Strips
Spicy Wine Pot Roast

Moroccan Veal Stew
3 tbsp butter
2 medium onions, chopped
2 tsp grated fresh ginger
2 tsp salt 1 tsp cumin
1/2 tsp black pepper
1 tsp cinnamon
2 cloves garlic, minced
2 lb stewing veal, cubed
1 cup dried apricots, chopped
1/2 cup sultanas (white raisins)
1 tbsp honey

1&1/2 tbsp lemon juice

Melt the butter in a large frypan and saute the onions with the ginger, salt, cumin, pepper and cinnamon until the onions are golden brown. Add the garlic and meat and cook until the meat is well browned, stirring frequently. Put into the Crock Pot. Stir the Apricots and sultanas into the meat mixture. Cover and cook on the low setting (200F) for about 8 hours. Add the honey and lemon juice. Mix well. Turn up the Crock Pot to high and cook for another 15 minutes.
Kalbsschnitzel Mit Joghurt

1 lb Veal, Sliced Thin
1/2 t  Salt
1/4 t  Pepper
3 T  Vegetable Oil
4    Apples, Med. Peel And Slice
1/2 c  Evaporated Milk
8 oz Yogurt, Small Container

Rub veal steaks with salt and pepper.  Heat oil
and cook veal slices about 2 minutes on each side.  Place veal in an ovenproof casserole.  Add cored, sliced apples.  Blend evaporated milk and yogurt together.  Spread over apples.  Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes.

Heavenly Veal

4 veal scallops, pounded thin
Jane's Krazy Mixed Up Salt
1/3 C good olive oil
1/4 tsp dried rosemary leaves
1-2 Tblsp butter
1/8 tsp thyme
1/2 tsp minced garlic
1/3 C dry white wine


Allow veal to come to room temperature. Heat oil, butter and garlic in a large skillet until fairly hot. Spread flour on a flat plate or plastic wrap. Coat both sides of the veal. Place veal in the skillet (you may have to cook it in 2 batches). Sprinkle with a little seasoned salt. Cook 1-2 minutes on each side. Do not overcook. Remove to a warm plate. Add spices and wine to skillet and cook down until sauce thickens. Add any drippings that may have formed under the veal slices to the skillet. Return veal to skillet briefly to coat with sauce. Serve immediately. Serves 2. Enjoy this with a good Sauvignon Blanc, Pinot Grigio, Gavi or other good Italian white wine.
Escalopes a la Colonnade

6 Tblsp butter
salt and pepper to taste
2 Tblsp oil
1 1/2 C dry white wine
6 artichoke bottoms (the flat kind, not the small round hearts)
6 boneless veal slices
1/2 C tomato sauce
1 1/4 tsp sage
1 tsp oregano
1 1/4 tsp rosemary

Melt 3 Tblsp butter and 1 Tblsp oil in a large skillet. Flour both sides of the veal. When butter is hot and foamy, add the meat, keeping heat moderately hot. Sprinkle lightly with sage and rosemary, rubbing the herbs in. Turn cutlets when golden brown and sprinkle with salt and pepper. Add butter as needed. Fry 1 minute. Pour in wine, reduce heat, cover and simmer for 5minutes.Place artichokes on paper towels to dry. Heat the tomato sauce and oregano in a small pot. Melt 2 Tblsp butter and 1 Tblsp in another skillet. When hot and foamy, fry the artichokes on both sides until the edges brown lightly. Add butter as needed. Sprinkle lightly with salt and pepper. To serve, place cutlets on a warm serving platter or individual dinner plates. Place an artichoke in the center of each cutlet and fill it with the tomato sauce. Serve at once. Serves 6.
Veal Scaloppine

3 tbsp plain flour
2 tsp salt
3/4 tsp white pepper
2 pounds veal fillets
4 tbsp butter
2 cloves garlic
1/2 tsp oregano
2 medium sliced onions
4 tbsp tomato puree
2 tbsp brown sugar
1 cup stock
1 pound mushrooms
Parmesan cheese
1 bay leaf


Combine the flour, salt and pepper and coat the veal. Heat the butter and brown the veal. Add the garlic and onions. Remove and fry the mushrooms. Pour tomato puree into the pan and add sugar. Add stock and herbs and simmer for 5 minutes. Return the veal and onions to the sauce and cook for 30-40 minutes. Serve with cheese.
Spaghetti Bolognese
1 table spoon olive oil
1 medium onion
1 clove of garlic, crushed
1lb (500g) Hamburger meat (Minced Beef)
1 14oz (400g) can tomatoes
1/2 cup (60ml) tomato paste
1/4 cup (60ml) water
2 beef stock cubes
1/2 teaspoon sugar
1/2 teaspoon dried basil leaves
14 oz spaghetti (400g)

Heat oil in pan; cook onion and garlic, stirring until onion is soft. Add beef; cook stirring until browned. Add undrained crushed tomatoes, tomato paste, water, crumbled stock cubes, sugar and basil; simmer, covered about 15 minutes or until sauce is thickened slightly.
Mean while cook pasta in a large pan of boiling water, uncovered, until just tender; drain. Serve sauce over pasta


Serves 8
5 lb beef shin -- diced Large
1/2 cup paprika -- Hungarian KingRed
4 each onions, large diced
2 heads garlic  peel and diced
1 cup fat from top of brown stock,melted
8 each potatoes, peeled and diced
2 1/2 qt stock brown
Salt and Pepper  to taste


Cut shin beef in large dice, as large as 2 inches square.Preheat oven to 350 degrees. In a large roast pan roll the beef in paprika, generously coating all surfaces. Push it to one side. Add the diced onions and garlic, and coat them too.Add melted fat from the brown stock, and toss all to coat well. There should be just one layer deep, so that everything can brown evenly.Place in oven and allow to brown, stirring from time to time so that all surfaces color. Adjust oven heat as required to keep from burning, but don't let it be too cool or the meat will sweat out its juices. You should be able to hear the meat "singing softly in the pan." (A slight sizzling sound) When the meat is brown, transfer it to a heavy pot, and add the peeled diced potatoes. Cover with brown stock, and bring to the boil. As soon as it boils, cut to a simmer. As fat and scum rise to the surface, skim it off from time to time. Stir gently from time to time. note: You could do the same in the oven, if the roast pan is deep enough, but evaporation is more rapid, so you will need to keep a pot of hot stock to replenish with.When the meat is tender the potatoes will have rounded edges, where originally square. What ever thickening has taken place is what you want. This benifits from overnight refrigeration, so that the fat rises and forms a cap on the top. It will be bright orange, and is very nice for saute'ing veal cutlets and the like. I like to grind onions and garlic and mix it with this fat to 'paint' chickens before roasting. The point is that this fat is very nice, everywhere but in the goulash. Remove it.Serve this on top of buttered noodles or spaetzle.

Satay Meatballs

750g (26.25 oz) minced beef
4 green onions, chopped finely
1 cup (70g) stale breadcrumbs
1 egg, beaten lightly
1/2 cup (65g) crunchy peanut butter
3/4 cup (125 ml) coconut cream
1 teaspoon sambal oelek
2 teaspoons soy sauce
1 tablespoon chopped coriander leaves


Combine beef, onion, breadcrumbs and egg in a large bowl; roll level tablespoons of mixture into balls. Cook meatballs, in batches, in heated oiled non-stick pan until browned all over and cooked through. Combine remaining ingredients in small pan; stir over heat without boiling, until sauce is hot. Serve over meatballs


750g(26.25 oz) minced beef
1 small onion, chopped finely
2/3 cup (70g) packaged breadcrumbs
1 egg, beat lightly
2 cloves of garkic, crushed
3 teaspoons garam masala
1/3 cup chopped fresh mint leaves
200ml yogurt


Combine beef, onion, breadcrumbs, egg,garlic, garam masala and half the mint in a large bowl; rool level tablespoons of mixture into 36oval-shaped kofta. Thread 3 kofta on each of 12 skewers; cook skewers, in batches, on oiled heated griddle (or Grill or BBQ), until kofta are browned all over and cooked through. Serve with combined yogurt and remaining mint.

Lynn's Beef Stew.

Serves 8+ with left overs ?
4-lb beef cut into small cubes.
30 cups of water
8 beef stock cubes
2 large tins tomatoes
8 carrots sliced into good-sized pieces
4 cups of potatoes cut into cubes
2 large sticks of celery, cut into slices
4 large onions cut into wedges
2 big turnips cut into cubes
2 big parsnips cut into cubes
1 large bell pepper cut into small pieces
1 bag mixed vegetables (about a 2lb-size bag)
a generous squirt of Worcestershire sauce
half a bottle of oyster sauce
8 tablespoons of tomato paste
salt & pepper to taste
about 2 tablespoons of mixed herbs


Brown the beef & onions in a large fry pan.When the beef is browned on all sides transfer the meat & onions to a very large pot. Crush up the stock cubes and add to the water. Stir until they have dissolved. Add this stock to the pot with the meat & onions. Turn heat on stovetop to high. Cut tomatoes in half or quarters and add to pan juice and all. Put in the Worcestershire sauce, oyster sauce and tomato paste. Add potatoes, carrots, parsnip,turnips, bell pepper and celery. Add salt & pepper to taste and the mixed herbs. Once stock & Vegetables starts to boil turn down to a low heat and cook for 4 hours. Check every now & then to make sure you have enough stock left. You may have to add more water. About an hour before you want to eat add the frozen mixed vegetables. If you want the stew a thicker constancy get some cornstarch & mix in two cups of water & stir until it is the thickness you want. This is a very nice stew but always better the next day.

Beef Cordon Bleu

6 oz fillet cut into 1 inch thickness
3 oz butter
2 oz brandy
2 oz mushrooms, sauteed
1 oz bearnaise sauce
1 ham slice
1 slice swiss cheese


Saute the fillet in butter to the right degree. Pour over the warmed brandy and flame. Top the steaks with mushrooms and Bearnaise Sauce. Add the ham then grill for about two minutes.Add the chesse and grill until the chesse is melted.

Beef Sukiyaki

3.5 ozs vermicelli
1/4 cup mirin
1 cup soy sauce
1/2 cup water
1 tablespoon sugar
1 teasoppn peanut oil
14 ozs beef rump steak, slicley thinly
1 clove garlic, crushed
1 medium carrot, sliced
5.25 ozs oyster mushrooms
5.25 ozs shimeji mushrooms
2.1 ozs enoki mushrooms
4.38 ozs tofu, chopped
4.38 ozs bok choy, chopped roughly
1/2 small chinese cabbage, shredded (about 7 oz)
1/4 cup drained bambo shoots, sliced
2 green onions, chopped.


Place verminelli in a heatproof bowl, cover with hot water; stand 20 minutes or until tender. Drain vermicelli; cut into short lengths.

  Combine mirin, sauce, water and sugar in a small pan; boil until thickened slightly. Heat oil in a large non stick pan; cook combined beef and garlic, in batches until browned all over. Cook carrot and mushrooms in same pan, stirring, 1 minute. Add tofu, bok choy and cabbage; cook stirring gently, until cabbabe wilts.Return beef to pan with vermicelli, mirin mixture, bamboo shoots and onion; cook,stirring gently until hot. Serve  and enjoy.
Lindie's Famous Hamburgers
4 lbs hamburger ( Ground Beef)
2 eggs
two onions, diced
2 cloves garlic, crushed
1- 1/2 cup bread crumbs
1/4 cup Worcestershire sauce
1/2 cup BBQ sauce
1/4 cup ketchup
Salt & Pepper
2 pinches mixed herbs
2 tomato's, sliced into rings
 3 onions, thinly sliced into rings
tinned beets , sliced
extra eggs ( 1 for each person having a burger)
Sliced cheese
1 tin pineapple rings
Extra sauce, mayo, mustard for serving
Hamburger buns.


Mix together well the  beef,onions, garlic, worcestershire sauce,BBQ sauce, ketchup, salt , pepper, mixed herbs and eggs in a large bowl.
Sprinkle in the bread crumbs a little at a time until the beef sticks together well. Roll into approx.16, 3 inch balls.
 Cook over the BBQ or in a fry pan until cook to your liking.At the same time as last few patties are being cooked,cook the sliced onions in butter until they aretransparent. Remove from stove or BBQ, and keep warm.Fry as many eggs as needed 1 per. hamburger Toast the Hamburger buns under grill, butter when golden,put a pattie on each bun then a piece of chesse,lettuce,cooked onion,sliced beets,tomato,slice of pineapple & egg, topped with you fav sauce.

Meat Gravy (Neapolitan)

2 28 oz. cans whole peeled plum tomatoes
 1 6 oz. can tomato paste (if desired or needed)
 1 lb. ground beef
 6 mild Italian sausages
 1 large onion, well chopped
 1 large clove garlic, minced
 1/2 tsp. oregano
 1 tsp. dried sweet basil
 1 tsp. dried parsley
 1 bay leaf
 black pepper to taste


Saute ground beef in sauce pot until cooked thoroughly.  Set ground beef aside and drain, reserving beef juices and pan drippings.  Place beef juices and pan drippings in refrigerator.  Saute the sausages in the sauce pot until uniformly brown.  Set sausages aside.  If pot bottom is sticky, deglaze with a little water.  Fry the onions and garlic in the sausage fat remaining in the pot.  Fry until translucent.  Add plum tomatoes and spices and mix thoroughly.  Bring to a boil.  Reduce to a simmer.  Return sausages.  Simmer partially covered for 1 hour, stirring frequently.Remove sausages.  Simmer uncovered for 1/2 hour, stirring frequently.Return ground beef.  Skim fat from refrigerated ground beef drippings and return drippings.  Simmer uncovered for 15 minutes, stirring frequently. Check sauce for desired consistency.  Add paste as necessary for consistency or as desired for taste and mix thoroughly. Simmer uncovered for 1 hour, stirring frequently.  Serve over noodles which will hold sauce well, such as rotini, fusilli, or rotelle

Pepper Steaks

4-6 fillet or rib eye steaks
1-1 1/2 tbls cracked black pepper corns
2 tbls butter or margarine
2 tbls brandy
Squeeze of lemon juice
1/3 cup cream


Trim steaks if necessary and coat lightly with crushed peppercorns, pressing them in lightly with the palm of your hand. Leave for 10 minutes. Heat butter in frying pan until foaming subsides, add steaks and cook on medium high heat 3-5 minutes on each side according to taste. Warm brandy in small a small pan, ignite and pour over steaks. Shake pan until flames have subsided. Remove steaks to a warm dish, sprinkle with lemon juice and keep warm. Swirl cream into pan juices, adjust seasoning and heat well. Pour over steaks and serve with your choice of vegetables

Beef Tagine with Sweet Potatoes.

1 1/2- 2 lb braising or stewing beef
2 tbsp sunflower oil
good pinch of ground Turmeric
1 large onion, chopped
1 red or green chilli, seeded and chopped
1 1/2 tsp paprika
good pinch cayenne pepper
1/2 tsp ground cumin
1 lb sweet potatoes
1 tbsp chopped fresh parsley
1 tsp chopped fresh coriander
1 tbsp butter
salt and freshly ground pepper


Cut the meat into 3/4 inch cubes. Heat oil in a flameproof casserole and fry the meat with the turmeric and seasoning over a medium heat for 3-4 minutes, until evenly brown,stirring frequently. Cover the casserole tightly with a lid or foil and cook the meat for 15 minutes over a fairly gentle heat, without uncovering. Preheat the oven to 350F. Add the chopped onion and chilli, along with paprika,cayenne pepper and cumin to the casserole together with just enough water to cover the meat. Cover the casserole tightly and cook in the oven for 1-1 1/2 hours, until the meat is very tender, adding a little extra water as necessary to keep the consistency of the stew fairly moist.
  Meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water.Transfer to a pan along with the water, bring to the boil and simmer for 2-3 minutes, until just tender. Drain well. Stir the fresh parsley and coriander into the  meat mixture, arrange the sweet potato slices over the top and dot with butter. Cover the casserole and cook in the oven a further 10 minutes, or until the potatoes feel very tender. Increase the oven temperature to 400F. Remove the lid of the casserole and allow to cook for a further 5-10 minutes, until the layer of sweet potatoes is golden. Serve the tagine at once, whilst it is piping hot.

Five-Spice Beef with Broccoli

8oz fillet or rump steak.
1 clove garlic, crushed.
1/2 tsp finely grated ginger.
1/2 tsp five-spice powder.
2 tbsps peanut oil.
4 oz broccoli florets.
Bunch of chives, snipped into 1 inch lengths.
1/2 tsp salt.
1 tbsp dark soy sauce.
3/4 cup hot water.
2 tbsps cornstarch, slaked in 1 tbsp cold water.


Cut steak into thin slices, then into narrow strips. Mix together with garlic, ginger and five-spice powder. Heat wok, add 1 tbsp of oil, and stir fry broccoli for 8 minutes. Remove broccoli and add remaining oil. Add meat, and stir fry for 3 minutes. Add broccoli, soy sauce, salt and water and heat until simmering point. Mix cornsarch with cold water, and pour into wok, stirring constantly until liquid thickens. Toss in chives, stir and serve immediately with boiled rice.

Lasagne Verde

butter for greasing
14 sheets pre-cooked lasagne
3 3/4 cups Bechamel sauce
3/4 cup grated Mozzarella cheese
fresh basil, to garnish ( optional)
Meat Sauce
1/8 cup olive oil
1 lb ground beef
1 large onion, chopped
1 celery stick (stalk), diced
4 cloves garlic, crushed
1/4 cup plain flour (all Purpose)
1 1/4 cups beef stock
5/8 cup red wine
1 tbsp chopped fresh parsley
1 tsp chopped fresh marjoram
1 tsp chopped resh basil
2 tbsp tomato puree (paste)
salt and pepper


To make the meat sauce, heat the olive oil in a large frying pan (skillet). Add the ground beef and fry, stirring frequently, until browned all over. Add the onion, celery and garlic and cook for 3 minutes. Sprinkle over the flour and cook, stirring constantly, for 1 minute. Gradually stir in the stock and red wine, season well with salt and pepper and add the parsley,marjoram and basil. Bring to the boil, lower heat and simmer for 35 minutes. Add the tomato puree and simmer afurther10minutes.Lightly grease an ovenproof dish with butter. Arrange sheets of lasagne over the base of the dish, spoon over a layer of meat sauce, then bechamel sauce. Place another layer of lasagne on top and repeat the process twice, finishing with a layer of bechamel sauce. Sprinkle over the grated Mozzarella cheese.
Bake the lasagne in a preheated oven at 375F for 35 minutes, until the top is golden brown and bubbling. Garnish with fresh basil, if liked, and serve immediately.

Srednogorie hotch-potch

2.2 pound veal,
2 cups mushrooms,
3.5 okra,
2-3 onions,
2-3 tomatoes,
3-4 bell peppers,
1/2 cuprice,
1-2 potatoes,
half a cup white wine,
1 tsp paprika,
3/4 cup sunflower oil,


Fry the meat into large pieces in oil and some water, take out. Brown the finely chopped onions, tomatoes and paprika in the same oil. Replace the meat, add the wine and some hot water, bring to the boil and salt. Add the mushrooms and after some 10min the peppers sliced into strips and the cleaned okra. When tender, add the remaining oil, bake. Sprinkle with  finely chopped parsley and pepper before serving.

Steak with Creamy Mushroom Sauce
1 tbsp oil
4 beef eye fillet steaks
1 1/2 ozs butter
5 ozs button mushrooms, thinly sliced
2 cloves garlic, crushed
1/2 cup beef stock
1 tbsp tomato puree

1/4 cup cream


Heat the oil in a large frying pan over medium heat, add the steaks and cook for 3-4 minutes each side, turning once, or until cooked to your liking. Remove from the pan, cover and keep warm.
Melt the butter in the same pan over medium heat, add the garlic and mushrooms and cook for 2 minutes, or until soft, add the stock and tomato puree and stir to remove any sediment stuck to the bottom of the pan. Simmer for 1-2 minutes to slightly reduce, then stir in the cream. Cook for 1 minute to thicken and warm through. Season to taste and spoon over the steaks.

Baked Shells with Pesto, Mozzarella, and Meat Sauce
1 tablespoon cooking oil
1 onion, chopped
1 pound ground beef
2 cups canned chopped tomatoes, drained (from one 28-ounce can)
1 1/2 teaspoons salt
1/2 cup pesto sauce
3/4 pound pasta shells
6 ounces mozzarella cheese, grated (about 1½ cups)
1/4 cup grated parmesan cheese

Heat the oven to 400 degrees. Oil a large baking dish (about 9 by 13 inches).
 In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat.
Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes.Remove the pan from the heat and stir in the pesto.
Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan.Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.

Layered Meat Loaf
2tbsp butter, plus extra for greasing
1 small onion, finely chopped
1 small red bell pepper, cored, seeded and chopped
1 clove garlic, crushed
1 lb ground beef
1/2 cup white breadcrumbs
1/2 tsp cayenne pepper
1 tbsp lemon juice
1/2 tsp grated lemon rind
2 tbsp chopped fresh parsley
3/4 cup dried short pasta, such as fusilli
1 tbsp olive oil
4 bay leaves
1 cup Italian cheese sauce
6 ozs fatty bacon, rinds removed
salt and pepper
salad to garnish


1, Preheat the oven to 350F, melt the butter in a pan over a medium heat and fry the onion and bell pepper for about 3 minutes. Stir in the garlic, and cook for a further minute.
2. Put the meat into a bowl and mash with a wooden spoon until sticky. Add the onion mixture, breadcrumbs, cayenne pepper,lemon juice, lemon rind and parsley. Season and set aside.
3. Bring a pan of salted water to the boil. Add the pasta and oil and cook for 8-10 minutes, until almost tender. Drain and stir into the cheese sauce.
4. Grease a 2lb loaf tin (pan) and arrange the bay leaves in the base. Stretch the bacon slices with the back of a knife and line the base and sides of the tin with them. Spoon in half the meat mixture and smooth the surface. Cover with the pasta mixed with the cheese sauce, then spoon in the remaining meat mixture. Level the top and cover with foil.
5. Bake the meat loaf for 1 hour, or until the juices run clear when a skewer is inserted in the centre and the loaf has shrunk away from the sides. Pour off any excess fat and turn out the meat loaf on to a warm serving dish. garnish with salad leaves.

Egg Noodles with Beef
10 ozs egg noodles
3 tbsp walnut oil
1 inch piece of fresh root ginger, cut into thin strips
5 spring onions, finely shredded
2 cloves garlic, finely chopped
1 red bell pepper, cored, seeded and thinly sliced
3 1/2 ozs button mushrooms, thinly sliced
12 ozs fillet steak, cut into thin strips
1 tbsp cornstarch
5 tbsp dry sherry
3 tbsp soy sauce
1 tsp soft brown sugar
8 ozs beansprouts
1 tbsp sesame oil
salt and pepper.


1. Bring a large saucepan of water to the boil. Add the noodles and cook according to the instructions on the packet. Drain and set aside.
2. Heat the walnut oil in a wok. Add the ginger, spring onions and garlic and stir-fry for 45 seconds. Add the bell pepper, mushrooms and steak and stir-fry for 4 minutes. Season to taste with salt and pepper.
3. Mix together the cornstarch, sherry and soy sauce in a small jug to form a paste, and pour into wok. Sprinkle over brown sugar and stir-fry all of the ingredients for a further 2 minutes.
4. Add the beansprouts, drained noodles and sesame oil to the wok, stir and toss together for 1 minute. Serve immediately.

Scotch Fillet with Stuffed Pears
4 medium-firm pears
3 1/2 ozs mild, soft blue cheese
2 slices smoked honey-cured ham finely chopped
1 tbsp finely chopped fresh chives
2 tbsp chopped mixed nuts
4 Scotch Fillet Steaks


1. Cut each pear in half and remove the core and a little of the flesh to make a deep dip in the middle.
2. In a bowl, mix together the cheese, ham, chives and nuts. Pack the mixture firmly into the pear halves and round off the tops.
3. Preheat a chargrill pan or barbecue flatplate and brush with a little oil. Add the steaks and cook over high heat until tender and done to your liking. Keep warm.
4. Add pears to the hotplate, filling side up, and cook for 2-3 minutes. Cover loosely with foil and steam for a further 2 minutes. Then remove the foil and turn pears over for about 10 seconds to quickly sear the filling. Serve with the steaks.

Boeuf Bourguignonne
 Serving Size:  8
 3 pounds beef round, cut in 2-inch cubes
 2 cups red wine
 2 tablespoons olive oil
 1 teaspoon salt
 1 teaspoon pepper
 1/2 teaspoon ground thyme
 1 bay leaf
 1 celery stalk
 3 garlic cloves
 2 carrots
 3 onions
 7 tablespoons butter
 1 tablespoon olive oil
 1/4 cup all-purpose flour
 1/2 cup beef broth
 1 tablespoon tomato paste
 1 1/2 cups small white onions, par-boiled
 2 ounces mushrooms, sliced
 5 red ripe tomatoes
 1/4 teaspoon salt

 1/4 teaspoon sugar


 Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay leaf. Slice one onion, one carrot, one clove of garlic, and celery. Add to wine mixture. Marinate beef in this mixture for at least two hours and up to 24 hours. Turn occasionally. Remove meat and pat it dry. Strain marinade and reserve. Heat 2 tablespoons butter with olive oil in heavy skillet. Brown the meat quickly on all sides. Remove meat to a two-quart baking dish. Deglaze skillet with 1/4 cup reserved marinade and add to baking dish.
   Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup butter in skillet and saute the chopped garlic, onions and carrot until lightly browned (about 5 minutes). Blend in flour and stir one minute. Add marinade, broth and tomato paste. Stir until mixture comes to a boil. Pour over meat. Cover, cook in 350-degree oven for 2-1/2 hours. Melt 1 tablespoon butter in skillet and saute white onions with salt and sugar until golden. Add mushrooms and saute for two minutes more. Add  white onions, mushrooms, and tomatoes to beef. Continue to bake for 10 more minutes.

Veal Veronica
4 lean veal chops
2 tablespoons chopped shallots
1 tablespoon plain (all purpose) flour
1/2 cup chicken stock
1/4 cup dry white wine
1/4 cup evaporated skim milk or low fat milk
1 teaspoon lemon juice
2/3 cup seedless green grapes
parsley chopped
freshly ground black pepper


Brown chops lightly in a non stick pan. Remove chops, then toss shallots and flour in pan for 1 minute. Add stock and stir until thickened. Return meat and cook gently, covered for 20-30 minutes or until tender. Transfer to serving dish. Stir milk, lemon juice and grapes into pan. Reheat gently without boiling, pour over chops, sprinkle with parsley and pepper.

Veal & Eggplant Stack with Salsa
4 veal steaks (scallopini)
1 tsp crushed garlic
1 tbsp lemon juice
salt and pepper
1 large eggplant, cut into 4 slices lengthwise
11 oz jar chunky salsa
4 slices Gruyere cheese
2 shallots, finely chopped


Place the veal in a glass dish. Mix garlic, lemon juice, salt and pepper together and pour over the veal. Stand for 30 minutes before cooking. Heat the barbecue grill until hot. Place the salsa in a small saucepan and heat on side of the bearbecue. Brush the eggplant on both sides with olive oil. Place on grill bars or hotplate and cook for 4 minutes on one side. Turn and cook second side. Place the veal scallopini on to the hot, oiled grill bars and cook for 1 minute each side then lift and place each piece of veal on top of a slice of eggplant. spread a spoonful of heated salsa over the veal and top with a slice of cheese. Sprinkle with a few shallots and cover with lid or hood to complete cooking of eggplant and to melt the cheese slightly. serve immediately with extra salsa.

1/2 cup blanched almonds
6 cloves garlic
1 inch piece of root ginger, coarsely chopped
6 tbsp beef stock
1 tsp ground cardamom
4 cloves crushed
1 tsp cinnamon
2 large onions, chopped
1 tsp coriander seeds
2 tsp ground cummin seeds
pinch of cayenne pepper
6 tbsp sunflower oil


To make the korma paste, gring the almonds finely. Put the  ground almonds and the rest of the korma paste ingredients into a food processor or blender and process to make a very smooth paste.
Put the steak in a shallow dish and spoon over the korma paste, turning to coat the steak well . Leave in the refrigerator to marinate for 6 hours.
Transfer the steak to a large saucepan, and simmer over a low heat, adding a little beef stock if required, for 35 minutes.
Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the macaroni and cook for 10 minutes, until tender, but still firm to the bite. Drain the pasta thoroughly ans transfer to a deep casserole dish. Add the steak, double cream and garam masala. Bake in a preheated oven at 400 F for 30 minutes. Remove the casserole and allow to stand for 10 minutes. Garnish with coriander.

Green Steak
2 pounds round steak
2 cloves of garlic
1 dessertspoon olive oil
1 onion
1 dessertspoon cornstarch
1/2 cup soy sauce
1/2 cup cold water
2 large green peppers
8 stalks celery
1/2 cup water


Cut steak into strips. Mix garlic, soy sauce and cold water. Place meat in this mixture for 20 minutes. Drain. Keep liquid. Heat oil and brown meat. Prepare green peppers, onion and celery by slicing thinly. Cook for 2 minutes with meat. Add reserved liquid and cornstarch and mix thoroughly. Cover and simmer for 20 minutes. Serve immediately. Serves 6.

Paprika Casserole
2 ounces butter
1 onion, chopped
3 cloves garlic, crushed
2 teaspoons paprika
3 green peppers, chopped
2 pounds round steak
1/2 teaspoon salt
1 cup tomatoes


After butter is melted in a flameproof casserole dish add the onion,garlic and salt, fry until tender. Place meat in and stir well. Brown lightly, add water and cover, simmer for 1 hour. Add tomatoes, peppers and salt to taste. Simmer for 1 hour and serve.

California Skillet
     1 tablespoon oil
     1 pound lean ground beef
     1 small onion, chopped
     1 tablespoon chili powder
     2 cups water
     1 can tomato soup
     1 (12 oz) can corn, undrained
     1 tablespoon Worcestershire sauce
     1 cup uncooked elbow macaroni
     1/2 teaspoon salt
     1/2 teaspoon pepper
     1 cup shredded Cheddar cheese


Heat oil in large skillet and brown the meat and onion. Drain fat. Add all remaining ingredients, except cheese.Cover and simmer 20-30 minutes, or until macaroni is tender. Uncover,and sprinkle with cheese. Cover and cook until the cheese melts.
 4 - 6 servings

 Heartland Beef & Rice
 A 20 minute stove-top casserole from Desperation Dinners.
1 1/4 pounds lean ground beef
1 teaspoon olive oil
1 large onion
2 teaspoons minced garlic
1/4 teaspoon black pepper
8 ounces already sliced mushrooms
1 green bell pepper
2 teaspoons worcestershire sauce
1 can beef broth -- 14 1/2 oz
1 can cream of mushroom soup
2 1/4 cups instant rice
salt to taste
1/2 cup already finely shredded sharp Cheddar


     Heat the oil over medium heat in an extra deep 12 inch skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop.
      Add the beef to the skillet and raise the heat to high. Add the garlic, black pepper and mushrooms and cook, turning and breaking up the meat from time to time.  Seed and coarsely chop the green pepper and add it to the skillet. Add the Worcestershire sauce. Continue to cook, stirring frequently until all of the meat is crumbled and browned, 5 to 6 minutes. Meanwhile,remove any visible fat from the broth. When the meat is browned, stir in the beef broth, mushroom soup and rice. Cover the skillet and bring to a boil. Boil until the rice is tender and absorbs most of the broth, about 5 minutes. Stir from time to time, keeping the skillet covered as much as possible. Season the mixture with salt, then sprinkle with the cheese. Cover and cook just until the cheese melts, 1 to 2 minutes. Serve at once.
Serves 6

Hunter's Cabbage
1 head green cabbage (about 1 3/4 lb.)
1 large onion
1 cup diced uncooked bacon
1 cup ground or finely diced beef
1 cup ground or finely diced pork
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper


Red potatoes, quartered and sliced 1/3 to 1/4 inch thick, to measure 3 cups 1 cup beef stock Wash cabbage and shred it finely.Peel the onion and slice finely. In a large frying pan or Dutch oven, fry the bacon to render the fat. Add the onions and sauté until translucent. Add beef, pork, salt and pepper, and continue to cook until meat is no longer pink. Add cabbage, potatoes and beef stock. Cover and cook over low heat until the potatoes are knife tender; approximately 30 minutes.

Beef With Fried Onion
500g Rib-eye beef fillet, thinly sliced
1 clove garlic, crushed
¼ cup MAGGI Oyster Sauce
1 tbsp MAGGI Sweet Chilli Sauce
1 tsp cornflour
2 tsp sesame oil
2 onions, sliced into rings
½ cup cornflour, extra
½ cup plain flour

oil for deep frying

Combine beef with the next 5 ingredients, set aside. Place onion rings in plastic bag with extra cornflour and flour, shake well, empty into sifter, shake away excess flour. Heat oil in pan, deep fry onion rings until golden, drain well. Heat 1 tbsp oil in wok or pan, add beef, stir fry over high heat until cooked through.
Remove from pan, top with fried onion.

Baked Meat Loaf
15.75 ozs lean hamburger meat
1 teaspoon salt
2 tablespoons ketchup
2 tablespoons self-raising flour
pinch of mixed herbs
1 tablespoon Worcestershire sauce
1/4 cup finely chopped celery
2/3 cups wheat germ
1 egg

Combine all ingredients in a large bowl. Mix throughly. Shape with hands into sausage shape. Coat with extra wheat germ and place on  baking tray. Cook at 375 F for 50-60 minutes. Serve hot or cold.
Serves 4.

Meat Pie
750g(1 1/2lbs)minced steak,
2 beef stock cubes,
1tsp so sauce,
1 1/2 cups water
,pinch nutmeg,
2tbsp plain flour
,salt and pepper,
1/4 cup water (extra)
Pie base
2 cups plain flour,
2/3 cup water,
1/2tsp salt,
1tbsp beef dripping
Pie top
1 packet puff pastry,
1 egg yolk,
1tsp water

Place meat in a saucepan,stir over low heat until meat is well browned,drain of any surplus fat,add crumbled stock cubes,water, salt and  pepper, nutmeg.Stir until boiling,reduce heat,cover and simmer gently for 20 minutes,remove from heat.Combine extra water and flour,stir till smooth,add the flour mixture to the meat,stir till combined,return to heat, stir till meat boils and thickens,add soy sauce,mix thoroughly.Simmer uncovered for 5-10 minutes,rmove from heat and allow to cool.
To make the base
Sift the flour and salt together in a bowl.Place water and dripping in a saucepan,stir till dripping melts,remove from heat.Make a well in the centre of dry ingredients,add the liquid,stir till combined.Turn out on a lightly floured board,knead lightly.Roll out pastry to line 8 greased pie tins(around the same size tin as a pot pie comes in )cut off excess pastry from the sides of the tins,fill the base with cold meat filling.
Pie crust(top)
Make up puff pastry(according to directions on packet), roll out on a lightly floured board,cut into rounds for top of pies(use a saucer as a guide for size)wet edges of base pastry and gently press tops into place,trim edges with a sharp knife.Brush tops with combined egg yolk and water.Bake in a hot oven for 5 minutes until golden brown,reduce heat to moderate and bake a further 10 minutes

Swedish Meatballs
 2 c  Soft bread crumbs
2/3 c  Milk
1/2 c  Minced onion
4 T  Butter
1 1/2 lb Ground beef or veal
3 ea Eggs, slightly beaten
2 t  Salt
1/2 t  Pepper
1 t  Nutmeg
1 t  Paprika
1 T  Concentrated meat extract
3 T  Flour
1 c  Water
1 c  Sour cream
2 T  Minced parsley

  Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread,cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika.Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat extract and 3 Tbsp flour. Stir until well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream. Return meat balls to gravy, cover pan and simmer very gently 10 minutes. Serve in deep casserole. Sprinkle with minced parsley.
70 to 80 meat balls.

Chateaubriano with Mushrooms
1 piece fillet steak about 2lbs
6 shallots, finely chopped
1/2 cup dry red wine
2 tsp butter or margarine
7 ozs mushrooms, sliced
juice of 1 lemon
1 cup beef stock
1 tbsp cornstarch
2 tbsp cream

Place fillet into a large dish, sprinkle with shallots and pour over wine. Cover and marinate for 2 hours. Heat oil and butter in frying pan on setting 7. Add meat and brown on all sides. Reduce temperature to setting 5. Cover and cook to desired doneness. Set aside and cover with foil to keep warm. Add mushrooms and lemon juice, saute for 2 minutes. Add beef stock and marinade, bring to the boil. Blend cornstarch with a little water. Add to the stock, stirring constantly until sauce boils and thickens. Stir through the cream. DO NOT BOIL. To serve, Slice beef and serve with sauce, and steamed vegetables.

Rainbow Spaghetti (or Carnivale Spaghetti)
17.63 ozs lean hamburger meat
14.10 ozs wholemeal spaghetti
1 tablespoon oil
1 x  17.63 oz bolognesse sauce
2 medium carrots, peeled & cut into slices
2 stalks of celery, sliced
1 green or red bell pepper cut into slivers ( or use half of each)
handful freshly chopped parsley
grated parmesan cheese.

Bring a large pot of water to boil for the spaghetti. Cook according to directions on packet, 12-15 minutes. Put the oil into a large frying pan and over a high heat, brown the meat, turning constantly, about 5 minutes. Add the jar of bolognese sauce, cook for 5 minutes. Add the carrots, then the celery and bell peppers and simmer 10 minutes on low heat covered.Drain the spaghetti, pour over the rainbow sauce and with tongs, put onto serving plates. Scatter parsley over the top.
Serve, accompanied by parmesan cheese.

Mongolian Beef
Meat marinade:
1 lb    steak sliced in 1/4 inch slices
2       egg whites, lightly beaten
1 Tbsp  cornstarch
2 tsp   peanut oil
1 tsp   rice wine
1/2 tsp salt
1 tsp   finely ground black pepper
Sauce mixture:
6 Tbsp  soy sauce
2 Tbsp  sugar
1 Tbsp  sesame oil
1 Tbsp  rice wine
2 tsp   rice vinegar
1 tsp   hot bean sauce
1 tsp   sweet bean sauce
2 tsp   dried chili pepper, crushed
5 clove garlic, minced
4 to 6 dried chili peppers
12 large green onions, cut into 1-inch lengths
2 tsp   cornstarch mixed with 4 tsp water
1/4 cup   peanut oil

Mix meat with meat marinade. Combine sauce ingredients separately. Heat wok and add oil. When beef is hot Add the dried chili peppers. Cook stirring constantly for 30 seconds, then add steak and marinade (but not the sauce mixture). Cook stirring constantly until the steak is cooked, then Pour in sauce mixture and let it reduce for 2 minutes over high heat, still mixing. Add the
cornstarch/water mixture and cook until the sauce is of the right consistency. Add green onions and cook for a minute longer.
If desired to thicken sauce, mix 1 TBsp corn starch with 2 TBsp water. Add to wok and cook down.
Serve over rice, or puffed bean threads.

Meatloaves with Mushroom Sauce
 2 pounds ground lean beef
 8 ounces (about 3 cups) fresh white mushrooms, coarsley chopped
1 package (1.4 ounces) dry vegetable soup mix
1/2 cup seasoned dry bread crumbs
1/2 cup milk
1 egg, lightly beaten
Mushroom Sauce
1/4 cup milk
2 tablespoons cornstarch
2 tablespoons butter
8 ounces (about 3 cups) fresh white mushrooms, sliced
1/3 cup chopped onion


Meat Loaves
Preheat oven to 350 degrees F. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined. Form into two loaves, 7 x 5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes.
Mushroom Sauce
In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt butter over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms and golden, about 10 minutes. Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

Cabanossi Stuffed Meatloaf  (Crock Pot )
1lb cabanossi sausage
2 eggs
1/2 cup milk
2 slices brown bread, crust removed
1&1/2 tsp salt
2 tsp worcestershire sauce
1 beef stock cube
1 medium onion, quartered
1& 1/2 lb ground beef
1/4 cup tomato sauce
1 tsp french mustard
2 tbsp brown sugar

Put sausages in a saucepan with enough water to cover. Bring to the boil and cook for ten minutes. Drain. Mix together the eggs, milk,  bread, salt, Worcestershire sauce, stock cube and onion. Put into electric blender and whirl for 30 seconds or until smooth. Mix the meat with the pureed mixture. Divide the meat mixture in half and press one half on the bottom of the crockpot. Lay the drained sausages on top, then cover with the remaining meat mixture. Mix together the tomato sauce, mustard and brown sugar. Spread over the meat loaf. Cover and cook on high setting 300F for about one hour. Reduce the heat to the low setting (200F) and cook for another five hours.]

Balti Beef
1 red pepper
1 green pepper
2 tbsp oil
1 tsp cumin seeds
1/2 tsp fennel seeds
1 onion, cut into thick wedges
1 garlic clove, crushed
1"piece fresh root ginger, peeled and finely chopped
1 tsp curry paste
1/2 tsp salt
1-1/2 lbs rump or fillet steak, cut into thick strips
cotiander naan bread, to serve

Halve the red and green peppers and discard the seeds and core,cut into 1" chunks and set them aside. Heat the oil in a wok or heavy-based frying pan and fry the cummin and fennel seeds for about 2 minutes or until they begin to splutter. Add the onion, garlic, ginger and chilli and fry for 5 minutes.Add the curry paste and salt and fry for a further 3-4 minutes. Add the red and green peppers and stir-fry for about 5 minutes. Stir in the beef and continue to fry for 10-12 minutes or until the meat is tender. Serve with warm coriander naan bread.

Beef and Pasta Primavera
 1 pound boneless beef top sirloin steak, cut 1 inch thick
 8 ounces uncooked bowtie or rotini pasta
 1 tablespoon olive oil
 2 large cloves garlic, crushed
 1/4 teaspoon salt
 2 1/2 cups (8 ounces) frozen vegetable mixture, defrosted
 1/2 cup ready to serve broth
 1/8 to 1/4 teaspoon crushed red pepper
 1 1/2 cups cherry tomatoes, cut in half
 1/4 cup lightly packed fresh basil leaves, thinly sliced
 1/4 cup freshly grated Parmesan cheese

 Cook pasta according to package directions.  Keep warm.
Meanwhile trim fat from beef steak.  Cut steak lenghwise in half and then crosswise into 1/8-inch thick strips.  In large nonstick skillet, heat oil over medium-high heat until hot.  Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink.  (Do not overcook.)  Season with salt.Remove to large bowl; keep warm.In same skillet, combine vegetable mixture, beef broth and red pepper; cook 3 to 4 minutes or until vegetables are crisp-tender.Add vegetable mixture,pasta, tomatoes and basil to beef; toss to combine.  Sprinkle with cheese; serve immediately.
Makes 4 servings

Steak & Kidney Pie with Guinness
2 lb Chuck Steak; trimmed, in -1.2 inch pieces
 12 oz Ox Kidney; Cored and Chopped
 1/4 pt Guinness
 4 tb Beef Dripping or Lard
 2 md Onions; Sliced
 3 tb Flour; Liberally Seasoned
 2 lg Mushrooms; Sliced
 3/4 pt Beef Stock or water
 1 Bay Leaf
 4 Thyme; Sprigs
For The Pastry
8 oz Self-raising Flour
4 oz Shredded Suet or Lard
Salt and Pepper
1 Egg yolk; mixed with a splash of milk

 Place the steak and kidney in a bowl with the guinness and herbs.Cover and leave for at least 4 hours, preferably overnight. Drain the meat, reserving the marinade. Toss the meat in the seasoned flour. Heat 1 tsp of the dripping or lard in a large, heavy pan and gently fry the onions for five minutes. Remove the onions to a plate, add more of the dripping to the pan and fry the floured meat in batches until it's browned on all sides. Return the onions and the rest of the meat and any remaining flour to the pan. Stir thoroughly, then add the mushrooms, marinade, herbs and stock or water. Bring slowly to a simmer, stirring as the sauce thickens, then cover the pan andcook gently for 1.5 hours. Taste the gravy, adjust the seasoning with salt and pepper and remove the herbs. Transfer to a deep pie dish, place a pie funnel in the middle and leave to cool.
  To Make the pastry. Sift the flour into a bowl. Sprinkle in the suet or add the lard, season with salt and pepper and mix lightly with your hands. Sprinkle in 2 tb of cold water, adding more as you mix with a knife. As it begins to clump together, use your hands to work it into a smooth, elastic dough. Leave to rest for five minutes, then roll out the pastry slightly thicker than normal. Cut a one-inch strip and lay it around the inside edge of the pie dish. Dampen it with water, then put the pastry lid in place. Trim and crimp the edge, knocking it back with the flat blade of a knife so that the actual edge looks as deep as possible. Make a small steamhole in the centre and cut some leaves from the pastry trimmings to decorate the top. Paint the pie lid with glaze. Bake in a pre-heated oven to 200C/400F/Gas Mark 6 for 15 minutes. Lower the heat to 180C/350F/Gas mark 4 and cook for 30 minutes until the pastry is golden brown.

Spicey Baked Mushroom Beef & Pasta Ole'
2 cups Wagon Wheel Pasta, uncooked
2 tbs. Vegetable Oil
8 oz. Fresh White Mushrooms, quartered
1/2 tsp. Garlic, minced
1/4 cup Green Onions (scallions), sliced
1/2 tsp. Salt
1/4 tsp. Ground Black Pepper
8 oz. Lean Ground Beef
1 can (19-1/2 oz.) Black Beans, rinsed
1 jar (11-1/2 oz.) Chunky Salsa
1 1/2 cups Hot pepper Monterey Jack Cheese, shredded, divided
1/4 cup Tortilla Chips, crushed

Heat oven to 375 degrees. Cook pasta in salted water according to package directions. Drain; rinse under warm water; set aside. Meanwhile, in a large skillet heat vegetable oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until golden, about 5 minutes. Stir in green onions, salt and pepper; heat until hot, about 1 minute. Add beef; cook until brown, stirring occasionally to crumble beef, about 5 minutes. Stir in black beans, salsa and 1 cup of the cheese; cook, stirring frequently, about 1 minute; remove from heat. Stir in reserved pasta. Spoon into a 9" square baking pan; sprinkle with tortilla chips and the remaining 1/2 cup cheese. Bake uncovered, until hot and bubbly, about 30 minutes. Serve immediately.
 4 lb Beef Roast; Boneless
 1 c  Water
 1 c  Wine Vinegar
 2  Onions; Medium, Sliced
 1 t  Salt
 6    Peppercorns
 2    Bay Leaves
 2    Cloves
 2 T  Vegetable Oil
 1    Tomato; Medium *
 2 T  Unbleached Flour
 2 t  Sugar
 1/4 c  Water
  *  Tomato should be peeled and chopped.

  Place meat in a large container (NOT Metal).  In a saucepan bring water,vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes.  Cool marinade to room temperature.  Pour marinade over meat.  Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry.  Brown meat in hot vegetable oil in a Dutch oven.  Add the tomato and marinade liquid.  Cover and simmer gently 1 to 2 hours, until meat is tender.  Remove meat from juices.  Also removepeppercorns , cloves, and bay leaves.  Mix flour and sugar with water until lumps disappear.  Add to pan juices and cook until thickened.  Serve with boiled potatoes and red cabbage.
Variations:  Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.

Beef Pinwheels With Cucumber & Olives
Prep time: 20 minutes
No cooking involved
 3/4 lb. thinly sliced deli roast beef
 1 container (8 oz.) soft cream cheese with chives and   onion
 4 medium flour tortillas
 1 c. cucumber, finely chopped and seeded
 2 cans (4-1/4 oz. each) ripe olives chopped and pitted

1. Spread cream cheese evenly on one side of each tortilla. Top each with equal amounts or cucumber and olives. Layer deli roast beef over olives, leaving 1/2-inch border around edges. Roll up tightly.
 2. To serve, cut each roll crosswise in half.
Makes 4 servings (serving size; 2 halves).

Chilli Con Carne Con Chocolate
2 large onions,finely chopped
2 fresh chillies, seeds removed, finely chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tbsp olive oil
18 ozs lean ground beef
1 tsp ground cinnamon
1 tsp cumin seeds
1x15 oz can chopped tomatoes
4 squares of plain chocolate
1x16 oz can red kidney beans (juice drained)

Peel and finely chop the onions. Remove the seeds from the chillies and finely chop. Chop the fresh basil and parsley. Set aside. Heat the olive oil in a large, heavy frying pan over a low heat. Add the chopped onion and soften in the olive oil for 3-4 minutes. When transparent, increase the heat. Stir in the ground beef and keep stirring while it cooks for 3-4 minutes. When the meat becomes pink, add the cinnamon, chilli, cumin seeds, the can of chopped tomatoes (including juice) and the chocolate. Cook uncovered over a medium heat for about 30 minutes, stirring occasionally, until the meat sauce has a thick consistency. Add the parsley, basil and the kidney beans (drain away the juice) only 5 minutes before you serve this dish. Continue to simmer over a low heat for 5 minutes until the beans have warmed through.

Caribbean Hot and Spicy Meat Loaf
1 1/2 lbs. lean ground beef
2 tsps. dry mustard
1 onion, grated
1 egg, lightly beaten
2 tsps. salt
1/4 tsp. thyme
1/2 cup bread crumbs
1 celery stalk, chopped finely
2 cloves garlic
1/2 tsp. black pepper
1/2 cup evaporated milk
2 tsps. hot pepper sauce

Combine beef with seasonings, add pepper sauce, and mix well.  Add bread crumbs.  In a separate bowl, beat egg lightly and combine with milk.  Add to beef mixture, and mix well.  Pour into well greased ovenproof dish and sprinkle with bread crumbs.  Bake at 350 degrees for approximately 45 minutes.  Serve hot.  A fresh cucumber salad makes a tasty side dish.

Creole Beef Over Rice
1 1/2 lbs Beef bottom round steak cut in 1/2 inch cubes
2 tsp Oil
1 large Onion chopped
1 large Bell pepper chopped
4 Stalks celery chopped
1 tsp Creole Seasoning
2 14 oz cans stewed tomatoes Cajun style if available
Hot cooked rice

Heat oil in skillet and brown beef cubes for 2 minutes. Add onion,pepper and celery and saute for 3 minutes. Add seasoning and tomatoes
and cover and cook over low heat for 25 minutes, stirring frequently.Serve over hot cooked rice.

1lb / 1/2kg of minced mixed minced meat
One choped onion
1 egg
Some olive oil
Some chopped mint leaves
Some flour
Salt, pepper and oregano seasoning

Mix the meat with the mint, the egg and the onion.Season with oregano, salt and pepper. Form into egg size balls. Heat the oil. Roll the meatballs in flour and place in the hot oil. When turning brown, turn, cook other side and serve hot.

Meat Balls with Heavenly Sauce
750g minced topside
2 onions (finely chopped)
 2 tablespoons sherry
 2 tablespoons soy sauce
 salt and pepper,
cornflour for coating,
oil for frying

Combine ingredients and shape into small meatballs. Coat lightly with cornflour. Deep fry in heated oil until cooked. Drain and keep warm.
Sauce: 2 teaspoons oil, 1 clove garlic crushed, 3 level teaspoons grated green ginger, 1½ cups canned pineapple pieces, 1 level tablespoon cornflour blended with a little water, 6 shallots cut into 2cm pieces.
Heat oil, fry garlic and ginger 2-3 minutes. Reduce heat, add pineapple and cornflour and stir until thickened. Add shallots to sauce. Pour over meatballs and
serve with fluffy rice.

Baked Mostaccioli
1 cup uncooked mostaccioli pasta
1/2 pound ground beef
2 Italian sausages, removed from casings
2 tablespoons each of chopped onion and green pepper
1 clove garlic, minced
1 cup canned tomatoes, cut up
3 ounces tomato paste
1/2 cup water
1 teaspoon dried basil leaves
1/2 tablespoon chili powder
1/2 teaspoon red pepper
1/2 teaspoon salt and dried oregano
dash sugar and black pepper
1 egg, slightly beaten
8 ounces ricotta cheese
1/4 cup Parmesan cheese

Cook mostaccioli until al dente in boiling salted water. Drain and set aside. In skillet, combine meat, sausages, onion, green pepper and garlic. cook breaking up meat, until meat is browned. Drain off fat. To the meat, add all remaining ingredients, except egg andcheeses.Bring meat sauce to a boil. Reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally. meanwhile, combine egg and cheeses. To assemble, stir cooked pasta into meat sauce. Place half in 1 quart buttered baking dish. Spread cheese mixture evenly over the top. cover with remaining pasta. Bake, covered, at 350 for 30 to 35 minutes or until cooked through.Serves 4.

Roasted Eye Fillet with Horseradish Cream
2-3Tbs olive oil
800g eye fillet
1/2 cup red wine
1/4 cup port
1/4 cup beef stock
50g cold butter
In a large, heavy-based roasting dish or frying pan, heat oil and brown all sides of the eye fillet.Place eye fillet into a preheated 200oC oven for approximately 20 - 25 minutes. While the eye fillet is cooking prepare the potatoes. Place new potatoes in a medium sized saucepan, and cover with water. Season water with salt and bring to the boil. Reduce heat and simmer potatoes for approximately 10-15 minutes or until tender.
Remove eye fillet from the roasting pan and set aside in a warm place to rest for a further 10 minutes before carving. Deglaze the roasting pan with red wine, port, beef stock and bring to the simmer. Add the butter and stir well until melted and the pan juices have thickened slightly. Serve steaks with boiled new potatoes, horseradish cream and red wine jus.
Horseradish Cream
4 Tbs fresh horseradish, grated
1/2 ts mustard powder
2 ts vinegar
1 ts caster sugar
1 Tbs pure cream
 salt and pepper

 Place all ingredients into a bowl and mix to combine. Serve with roasted eye fillet and boiled new potatoes.

Beef Olives
1 1/2 to 2 lbs topside blade beef cut into 4x4 iches
2 slices bacon
1 dessertspoon full chopped onion
1/2 teaspoon herbs
1 dessertspoon butter
1 onion
1 grated carrot
1 egg
tooth picks
1 cup white bread crumbs
salt & pepper
bell pepper
1 tablespoon butter
1 tomato
2 cups water
1 tablespoon plain flour
Place bread crumbs, herbs, dessertspoon oinon, dessertspoon butter, salt and pepper, 1/2 carrot, finely chopped bell pepper into bowl and bind with egg, stuffing.Place stuffing on squares of meat, roll and fix with tooth picks. Roll in flour. Brown in melted butter and place in baking dish. Add sliced onion and tomato, carrot and water. Cover and bake in moderate oven for 1 hour.

Kanaka Pipi Stew (Hawaiian Beef Stew):
Dredge 2-3 pounds of stew beef lightly in a blend of flour, salt and pepper. Brown in vegetable oil or bacon drippings in deep, heavy-bottomed Dutch oven. Cover with water, bring to a boil, turn down heat and simmer for an hour. Add 2-3 cups of raw vegetables: chunks of carrot, onion, potato and other root vegetable (chunks of peeled, boiled taro are good, too). Add 1-2 cups of peeled, seeded tomatoes (may be frozen or canned) and 2 teaspoons Hawaiian salt (or kosher salt). More water may be added, if necessary. Simmer one hour. Just before serving, add 1 cup poi to thicken stew: stir and add more poi if needed,up to 2 cups. Serve hot over steamed Japanese-style rice. Pass Hawaiian chili pepper water (tiny red-hot chilies steeped in boiling water, then bottled) and trimmed green onions for those who like a little fire.

Creole Steak Strips
1-1/2 lbs boneless round steak
Salt and pepper
1 onion, chopped
1 cup sliced celery
1 cup seasoned tomato juice
2 tsp Worcestershire sauce
1/8 tsp garlic powder
1 medium green pepper, chopped
1 (10 oz) package frozen okra or 1-1/2 cups fresh okra
1 (2-1/2 oz ) can sliced mushrooms, drained
Carrot curls (Optional)

Cut steak into strips about 1/2" wide and 2" long. Sprinkle with salt and pepper. Place in Crockpot with onion, celery, tomato juice, Worcestershire sauce and garlic powder. Cover and cook on low for 6 to 8 hours. Turn control to high. Add green peppers and partially thawed okra and mushrooms. Cover and cook on high for 30 minutes or until okra is done. Garnish with carrot curls if desired. Serve over rice or noodles.

Spicy Wine Pot Roast
3 to 4 lbs beef pot roast
Salt and Pepper
1 small onion, chopped
1(3/4 oz ) package brown gravy mix
1 cup water
1/4 cup catsup
1/4 cup Dijon-Style mustard
1 tsp Worcestershire sauce
1/8 tsp garlic powder

Sprinkle meat with salt and pepper, place in Crockpot. Combine remaining ingredients, pour over meat. Cover and cook on low for 8 to 10 hours. Remove meat and slice. If desired thicken sauce with flour dissolved in a small amount of water, and serve over meat. Makes 6 to 7 servings.

Colin's Aussie Roast
1 leg lamb or piece of beef (4 pound minimum)
1 medium potato per person, peeled and cut in half
1 piece pumpkin per person, the size of  medium potato
1 medium white onion per person, top & base sliced to form a flat surface,peeled  and skewered.

Marinade (Marinade overnight)
Into a Baking dish add 2 tbsp Vegetable oil then place in the meat. Put into oven set to 375F. Turn over after 1 hour and baste with marinade. Just prior to this heat 1/4 inch of oil in electric frying pan, when oil is heated add potatoes, pumpkin and onions, cover and open vent to let out steam. Turn vegies over after 30 minutes.
1 hour after turning meat remove and meat and rest for 10 minutes. Carve meat and serve with Baked vegetables and your favorite green vegetables.
Note: Gravy is optional most, times we just enjoy the flavour of the marinade but a rich Brown onion gravy is good.

Crockpot BBQ Beef for Sandwiches
3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce

Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in the crock pot 8 to 10 hours, until tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over dinner rolls.