INDIAN-STYLE BEEF

Ingredients:

1 bunch fresh cilantro (about 2 cups cilantro leaves) 1 small onion, peeled 2 cloves garlic, peeled, 1 small green chilli pepper, trimmed and halved, with seeds, 1 2-inch piece fresh ginger, peeled, 1 1/4 tsp kosher salt, 4 tbsp vegetable oil, 3 tablespoons fresh lime juice, 1/2 tsp curry powder, 1 1/2 pounds rib-eye steak, cut into 24 one-inch chunks, 1 medium red onion, peeled, 1 cup mango chutney, 4 pieces naan bread (optional)

Method:

Place the cilantro, small onion, garlic, chilli, ginger, and salt with 3 tablespoons of the oil in a food processor fitted with a metal blade. Process untill a paste is formed. Transfer to a large bowl. Put 2 tablespoons of the paste in a small bowl and stir in the lime juice to make the cilantro sauce. Cover and set aside. Stir the curry powder into the rest of the paste. Add the steak and coat well. Cover and marinate at room temperature for 20 minutes. Cut the red onion intro 6 wedges and separate each wedge into 2 layers. Thread the beef and onion chunks onto eight 9-inch skewers. Preheat grill pan, then grill the kababs for 8 to 10 minutes, turning the skewers every 2 minutes. Serve with the cilantro sauce, chutney, and naan, if desired.

HANDI GOSHT

Ingredients:

2 ib beef, 1 onion, 1 tsp ginger garlic, oil, 2 tsp chilli powder, 1/4 tsp haldi, 1/4 cup curd, salt, 1/2 tsp all spice, 1 tsp white flour mixed with with water.

Method:

Heat oil in frying pan and fry chopped onion. When brown, add rest of masala, Add meat and fry well, Add curd and heat again.Add 2 cup water, Cover and cook, Add flour mix & cook for 20 min on low heat.

STIR FRY RICE & BEEF

Ingredients:

2 ib sirloin, 1 md onion, 1 md green bell pepper, 2 tb vegetable oil, 2 minced clove garlic, 3 c cooked extra long grain rice, 1 c ketchup, 1/2 c sugar, 1 ds of vinegar.

Method:

Cut meat into thin slices, about 1 inch long. Cut oninons into wedges, and pepper into thin strips, removing seeds. Heat 1 tablespoon oil in wok over high heat, add meat and garlic. Stir-fry untill meat is brawn and tender, about 5 minutes. Remove from wok. Heat 1 tablespoon oil in wok over medium high heat. Add onion and pepper. Stir fry untill vegetables are tender crisp, about2 minutes. Add meat and rice to vegetables. Combine all remaining ingredients in saucepan, bring to a boil and then simmer for 15 minutes. Pour over rice, meat and, vegetables. Stir-fry untill mixed well; serve warm.

BEEF WITH NOODLES

Ingredients:

1 ib beef, 3 tbsp vegetable oil, 3 cup fresh mushrooms: sliced, 1 cup chilli sauce, 1/2 cup cup tomato juice, 1 tsp worcestershire, 1/2 tsp horse radish, 1/4 ts ground pepper 375g noodlrs: cooked and drained.

Method:

Cut beef into strips. Heat 1 tbsp oil in a large non stick skillet untill very hot. Brown beef in parts, removing beef as it's cooked; add additional 1 tbsp oil as needed. When all the meat is browned, in the same skilled heat remaining tbsp oil; add mushrooms and onions and cook and stir untill tender. Stir in chilli sauce, tomato juice, worcestershire sauce, horseradish and pepper. Combine beef to the pan, cook and stir untill heated throgh, about 5 minutes. Serve with hot cooked noodles.

KEEMA BHUNA

Ingredients:

1 ib ground beef, 1 onion, chopped, 1 c water, 1 tsp oil, 2 tsp curry powder, 1/2 tsp salt, 1/2 tsp garlic powder, 1 tsp red pepper, 1/4 tsp ginger, 1 lg potato, cubed, 1 med tomato, peeled & chopped, 1 cup peas, drained, 1 c water.

Method:

Brown ground beef and onions. Drain well. Combine next 8 ingredients and add to ground beef mixture. Stir well. Stir in potato, tomato, peas and remaining water. Bring to boil; reduce heat and simmer, covered for 20 to 25 minutes or until potato is tender.

Ground Beef Cooking Tips

• What comes first to mind when "ground beef" is mentioned? Probably hamburgers, meatballs, and meatloaf, if you are like most people. It is no wonder that by volume, ground beef is the largest-selling beef item in most markets, but you may be wasting money on lean and extra-lean mixtures. Ground beef has long been considered a meat-stretcher, easier on the wallet than full beef cuts. Perhaps for this reason, there are a lot of inventive ways to use ground beef other than for burgers, meatloaf and meatballs, including some interesting mock gourmet recipes. 

• • If you are using cooked crumbled ground beef in a sauce or casserole, you can reduce the fat content by rinsing it after browning and before adding to your recipe. Simply cook the meat until done, pour into a colander in the sink, and rinse with hot water. Thoroughly drain the water and blot dry with paper towels. This method used on regular ground beef can reduce the fat content down to that of the more expensive lean ground beef. Although the fat content is greatly reduced using this method, be aware that the flavor goes right down the drain along with that fat.
• • Frozen ground beef can go from the freezer to the pan, but it is not recommended in most instances. Freezing turns the natural juice in the beef to ice crystals. If you cook the beef while frozen, chances are you will be draining off the juicy flavor along with the fat. Instead, plan ahead to let the meat thaw slowly in the refrigerator to give the ice crystals time to melt and redistribute back into the tissue as much as possible.
• • For optimum results in recipes where the meat is the focus, try to use fresh ground beef. If the ground beef is to be used in a casserole or sauce, you probably will not notice any flavor difference when using frozen meat.
• • When cooking ground beef, you will have less shrinkage with leaner blends than with regular ground beef. The fat renders down reducing the volume of the meat. Leaner blends have less fat, thus less shrinkage.
• • Generally, the higher the cooking temperature, the greater the shrinkage, so cook ground beef at a moderate temperature rather than high heat. Overcooking will result in a dry, tasteless result as the juices evaporate.
• • To avoid ground beef sticking to your hands, dip your hands in cold water before handling the meat to make burgers or meatballs. Do not overhandle the meat when making patties. Keep a light touch and do not over-compact.
• • Form burger patties to desired thickness and then make a deep depression in the center with your thumb. As the meat cooks and expands, the depression will disappear, keeping your burger from bulging in the center into a flying saucer shape.