ALL · beef · Meat Dishes · One Pot Wonders

Chilli Steak Cheesy Fries

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O.M.G! This little dish was delicious, rich and very tasty.  Saw this on a social media video, my salavating at the video simply meant I had to give it a go. Changed the recipe slightly to suit our tastes.

 

Makes for 2

2 sirloin steaks – sliced into 1cm strips

2 tbsp plain flour

Salt & pepper to taste

1 large red onion

2 garlic cloves crushed

1 tsp chilli flakes

200ml beef stock

100ml red wine (I used shiraz)

1 tbsp tomato paste

2 large handfuls of grated cheddar

2 large handfuls of french fries

 

  1. Heat a little oil in a fry pan to a medium to high heat
  2. Place the steak strips into the pan and brown all over, add the flour, salt & pepper until coated and soaked up the juices then remove and set aside.
  3. Place another tbsp of oil in the pan and cook the onion with the garlic until softened.
  4. Add in the tomato paste, chilli flakes, beef stock & red wine, gently bring to boil then reduce to a very low simmer.
  5. Add back to the pan the beef strips and cook slow for about 1 hour (pan covered).                                                                                      20190126_132640
  6. Remove pan lid 10 minutes before serving and bring heat up a little to thicken the sauce if needed.
  7. Meanwhile, cook the french fries as per packet instructions.
  8. Place the fries on a plate, top with the cheese and melt under a hot grill for a few seconds then top with the beef strips….Serve. Oh so yummy!

 

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It definitely makes a difference if you’ve got some good quality meat and cheese.

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ALL · beef · Meat Dishes · Pastries and Pies

Homemade Steak Pie

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That’s when you know they are homemade when they aren’t quite perfectly put together…..Ooops!, my second one, the top shrunk a bit, however, they are still very, very tasty!

Makes 2 – 9.5cm pies

400g Scottish Stewing Steak

Pre-rolled shortcrust pastry

1 red onion – sliced

1 carrot – sliced

400ml Beef Stock

2 tbsp gravy granules

salt & pepper

Bay leaf

1 tsp Thyme

 

  1. Pre-heat your oven to 180 deg, or if you have a pastry setting, set that.
  2. Press the pastry into 2 9.5cm pie tins, and blind bake for 10 mins.  Leaving some pastry aside for your top. Remove and allow to cool.                                                                                                                                                                           20160423_092403
  3. Meanwhile, brown your steak in a little olive oil in a pan and season with salt & pepper.
  4. Add in the onion and brown, then add in the carrot, beef stock and bay leaf, bring to the boil, then simmer for 2 hours until meat is tender.
  5. Stir in the gravy granules  the meat pot to thicken up the sauce.
  6. Now fill up your pastry cups with the meat mixture and sprinkle some thyme on top.        20160423_110855
  7. Cut out 2 round lids from pastry and press onto bases making sure you press the sides and attached to the base. Brush with a little egg.
  8. Bake in an oven at 180 deg for 30 mins.                                                                                                                        20160423_111540
  9. Remove from tins, and serve….Yummy!                                                                                                                        20160424_114340
ALL · beef · Meat Dishes · Scottish Cuisine · Soups and Stews

Scottish Steak Bourgingoun with creamy mash

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Serves 2

400g Scottish stewing steak cubed

2 tbsp flour

8 shallots peeled, halved

2 carrots sliced

1 red pepper

Handful mushrooms

1tbsp olive oil

1 garlic clove chopped finely

1 tbsp tomato paste

1 tsp thyme

1 bouquet garnish

Salt and pepper to taste

400ml beef stock

1/2 bottle red wine (red burgandy, pinot noir or a cotes du rhone)

1. Coat steak cubes with flour and brown in a pan with olive oil. Approx 5 minutes.

2. Remove with slotted spoon. Fry shallots until coloured, add carrots, peppers and mushrooms fry for about 2-3mins then add meat back to pan.

3. Add tomato paste, garlic and season, cook for further 1 min.

4. Add wine and beef stock with bouquet garnish and thyme, bring to boil then simmer for approx 3 hours until meat is tender.

5. Meanwhile 30 mins before ready, boil some potatoes in a pan for 20 mins until softened. Remove from heat add a knob of butter and 50ml milk or cream.

6. If sauce needs thickened, mix in some cornflour to thicken.

7. Serve all on a plate with some crusty bread to soak up gravy. Oh! and a wee glass of the left over wine…yum…yum!!