Curries Beef and Mushrooms with Mash

 

 

This hearty beef meal is a firm favourite for family and friends.

Serves: 6 | Preparation Time: 20 minutes | Cooking Time: 120 minutes

 

Ingredients

30 millilitre Stork margarine

150 millilitre Milk

900 gram Potatoes

125 millilitre water

125 millilitre Red wine

410 gram Can tomatoes, chopped

30 millilitre Curry powder

250 gram Button mushrooms, halved

2 Large onions, chopped

750 gram Stewing steak, cut into 3 cm cubes

15 millilitre oil

1 KNORR Garlic & Herb Potato Bake

 

 

 

Instructions

Brown meat in heated cooking oil.

 

Remove from pan.

 

Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.

 

Return meat to pan and add tomatoes, red wine and water.

 

Simmer covered for about 1½ hours until meat is tender.

 

Peel then boil potatoes until tender.

 

Drain well and mash.

 

Add the milk, Stork margarine and contents of the sachet of KNORR Garlic & Herb Potato Bake to the mash.

 

Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.

 

Fill with meat filling and flatten with a spoon.

 

Bake at 180°C for 25 min or until potato is golden around the edges.

 

 

 

Beefy Goulash

 

 

The sweet paprika brings out the meatiness of the beef and the sour cream rounds off all the flavours!


Ingredients

30 millilitre KNORR Rich Beef & Tomato Soup
2 cups Water
1 tin (410 g) chopped tomatoes
1 Carrot, sliced
1 Potato, peeled and diced
½ cup Sour cream
45 millilitre Cooking oil
500 gram Stewing steak, cubed
2 Onions, chopped
1 clove garlic, crushed
1 Red pepper, chopped
15 millilitre Robertsons Paprika
15 millilitre Robertsons Mixed Herbs


Instructions

In a large pot, heat oil and fry steak until brown. Remove and set aside.

Fry onions and garlic until soft.

Add red pepper, Robertsons Paprika and Mixed Herbs, and cook for 2 minutes.

Add steak, potatoes, carrots, tomatoes and water, and simmer for 60 minutes.

Mix the KNORR Rich Beef & Tomato Soup with a little water to form a smooth paste and stir into the stew.

Simmer for 5 minutes and allow to thicken.

Add sour cream and stir through. Serve with rice or pasta.

Bushveld Sirloin Of Beef With Amarula Cream Sauce

Combine beef with Amarula for a taste sensation that will impress guests.

 

 

Ingredients

• 1,5-2 millilitre Robertsons Freshly Ground Atlantic Sea Salt to season
• 25 millilitre Amarula liqueur
• 150 millilitre milk
• 45 millilitre Olive oil
• 60 millilitre Robertsons Freshly Ground Black Peppercorns
• Beef sirloin roast
• 250 millilitre Cream
• 1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce

Instructions

1. In a bowl mix the Robertsons Freshly Ground Black peppercorns, a little salt and the olive oil together.
2. Rub all over the meat.
3. Roast the meat whole in the centre of a preheated 200°C oven for about 25 minutes for medium-rare.
4. Remove from heat and allow to rest.
5. The fillet will continue cooking a little while resting, so don't be tempted to put it back in the oven.
6. Place the cream, milk and KNORR Honey & Mustard Chicken Dry Cook-in-Sauce contents in a saucepan.
7. Heat gently until sauce starts to thicken.
8. Stir in the liqueur.
9. Season to taste with Robertsons salt and pepper.
10. Serve with the sliced fillet.

Beef Stew with Sun-dried Tomatoes

Description

This hearty beef stew has an extra dimension of flavour with tasty sun-dried tomatoes. Cook this in your crock-pot all day and enjoy a warm, delicious meal as an end to a chilly fall or winter day.

Serves: 6

Preparation Time: 20 min

Cooking Time: 9 hr

Ingredients

• 1 cup sun-dried tomatoes, not oil-packed

• 1 1/2 pound beef stew meat

• 12 new potatoes, (1 1/2 pounds)

• 1 onion, in 8 wedges

• 8 ounce bag baby-cut carrots, (about 30)

• 2 cup water

• 1 1/2 teaspoon seasoned salt

• 1 bay leaf

• 1/4 cup water

• 2 tablespoon all-purpose flour

Instructions

1. Rehydrate tomatoes as directed on package; drain and coarsely chop. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in 3 1/2 to 4 quart Crock Pot. Cover and cook on low heat setting 8-9 hours or until vegetables and beef are tender.

2. Mix 1/4 cup water and the flour; gradually stir into beef mixture.

3. Cover and cook on High heat setting 10-15 minutes longer or until slightly thickened. Remove bay leaf.

Barbecue Beef Short Ribs with Vegetables

Description

This recipe couldn't be simpler. The ingredient list may be a bit daunting, but when you see the instructions, you'll definitely want to try this one. This is perfect for special occasions.

Cooking Time: 8 hr

Ingredients

• 3 1/2 pound beef short ribs

• 1 tablespoon vegetable oil

• 1 large onion, cut into wedges

• 1 cup water

• 1 cup tomato ketchup

• 1/3 cup red wine vinegar

• 1 tablespoon paprika

• 1 teaspoon curry powder

• 1/2 teaspoon chili powder

• 1/2 teaspoon dry mustard

• 2 teaspoon salt

• 4 medium potatoes, peeled

• 4 medium carrots, pared, cubed

• 1 tablespoon corn-starch, optional

• 1/4 cup water

Instructions

1. Mix all ingredients and cook on low for 6-8 hours.

Hearty Beef & Mushroom Stew

Hearty Beef & Mushroom Stew

Food that is good for the soul – sit back and relax while all the ingredients slow cook and the flavours infuse then serve with creamy mashed potato!

Serves 6 6 | Preparation Time: 30 minutes | Cooking Time: 105 minutes

Ingredients

• 45 millilitre Cooking oil
• 1 kilogram Stewing beef, cubed
• 2 Onions, chopped
• 4 Rashers bacon, diced
• 2 Cloves garlic, crushed
• 10 millilitre Robertsons Mixed Herbs
• 1½ cups Water
• 250 gram brown mushrooms, halved
• 60 millilitre KNORR Rich Beef & Tomato Soup

Instructions

1. In a large pot, heat oil and fry beef until brown. Remove and set aside.
2. Fry onions, bacon and garlic for 3 minutes.
3. Return beef to pot, add Robertsons Mixed Herbs and fry for 1 minute.
4. Add water and simmer for 60 minutes.
5. Add mushrooms and simmer for a further 25 minutes.
6. Mix the KNORR Rich Beef & Tomato Soup with a little water to form a smooth paste and stir into the stew. Simmer for 5 minutes and allow to thicken.
7. Serve with mashed potatoes.

Beef and lentil soup

Beef and lentil soup


Filling and nutritious, this easy soup can be frozen or use any leftovers as a midday snack!

Serves 4 4 | Preparation Time: 25 minutes | Cooking Time: 65 minutes

Ingredients

• 250 gram Beef chuck, cut into small cubes
• 1 onion, finely diced
• 10 millilitre Robertsons Paprika
• 1 Large carrot, peeled and chopped into 1cm cubes
• 1 Large potato, peeled and chopped into 1cm cubes
• 1 Stick celery, chopped into 1cm cubes
• 1 KNORR Beef Stock Pot
• 1.25 litre Water
• 250 millilitre Lentils, cooked and drained

Instructions

1. Heat oil in a pot and fry the chopped beef until well browned then remove from the pot and set aside
2. Add onions to the pot and fry until tender then add the Robertsons Paprika and fry for 1 minute to release the flavour and aroma
3. Return the beef to the pot with the carrots, potato, celery and KNORR Beef Stock Pot, stir well and allow to cook for 2 minutes
4. Add the water and lentils and bring to the boil then reduce the heat and allow to simmer for 45 minutes partially covered
5. Serve with fresh crusty bread rolls

Beef Kwangton

Beef Kwangton

1 1/2 tablespoons peanut oil

1 slice fresh ginger root −−1/2" thick

1 pound beef −−in thin strips

4 ounces bamboo shoots −−sliced

4 ounces button mushrooms −−sliced

3 ounces snow peas

1/2 cup chicken broth

2 tablespoons oyster sauce

1/2 teaspoon soy sauce

1/4 teaspoon sesame oil

1/4 teaspoon sugar

1/2 teaspoon corn-starch −−mixed with 1/2 teaspoon water

Preheat a wok or frying pan and add the oil. Add the ginger and stir to add flavour to the oil. Discard the ginger and add the beef slices. Stir fry for about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken broth. Cover and cook for 2 minutes. Stir in oyster sauce, soy sauce, sesame oil and sugar. Thicken with the corn-starch blend and serve immediately with rice.

Beef and Broccoli

Beef and Broccoli

Ingredients:

1 Lb. Steak Tips, (bite size pieces)

1/2 Cup Soy Sauce

4 Tsp. Cornstarch

1 Tsp. Sugar

2 Tbsp. Olive Oil

1 Medium Onion, Thinly Sliced

1 Cup Broccoli, Fresh

Variation:

Use Pea Pods instead of Broccoli. Use Steak Strips, usually packaged for stir-fry instead of Steak Tips.

Use Frozen Broccoli instead of Fresh, but cook for only 2-3 minutes after adding, instead of 10.

Directions:

In a large bowl, marinate the Steak Tips for 10 minutes in Soy Sauce, Cornstarch and Sugar. Remove the Steak Tips from bowl and reserve the sauce mixture.

Place the Steak Tips in a large frying pan, and brown in Olive Oil. Add Onion and cook until onion is tender, but crisp. Stir in Broccoli. Cook 10 minutes.

Stir in reserved marinade.

Serve over rice.

CREAMY BEEF STROGANOFF

2 tsp olive oil

500g lean beef strips

1 clove garlic, crushed

1 onion, chopped

100g mushrooms, sliced

1 tbsp tomato paste

2 tsp MAGGI Beef Stock powder

375mL CARNATION Light & Creamy Evaporated Milk

1 tbsp cornflour

cooked rice to serve

1. Heat oil in pan, add beef, brown evenly, remove from pan.

2. Add garlic, onion and mushrooms to pan, cook 2 minutes.

3. Add combined remaining ingredients, bring to boil stirring. Stir in beef, simmer 3 minutes, stir occasionally. Serve with cooked rice.