Red Meat dishes

For all your favourite red meat dishes.

Rump Steak and mushroom sauce.

I find when I eat red meat it is a bit heavy, so usually I will have only a small side dish of mixed salad. In this one I like to make a mushroom sauce.

Ingredients
Rump steak 1 inch thick (around 250-300g per person)
Mushrooms
Small onion
Fresh Cream
Milk
butter 100g
Garlic 1 clove
Ginger (depending on your taste)
Salt and Pepper

Instructions (Griddle pan or Braai)
1. Add a little oil to a hot pan
2. Add your meat
3. you will only need to turn it three times every 3-4 minutes
4. Chop onion finely
5. Melt butter in a medium heat pan
6. add onions, garlic and ginger
7. add sliced mushrooms
8. Put salt and black pepper on the steak (lightly as you are seasoning the sauce)
9. Add salt and black pepper to sauce.
10. We use a cover that works on a similar basis to a convection oven, so we don't put our steaks in the oven, this cover helps with the cooking process
11. turn steak over every 3-4 minutes, when done, let it rest for at least 5 minutes before slicing (you will lose all those juices)
12. Add cream and milk to the mushrooms
13. Add thickening agent if you want to thicken the sauce
14. let it simmer on low heat.
15. when suace has thickened nicely, add ontop of the steak.
16. you can serve it as is, or add a salad.

How about a bobotie recipte Biltong??

Will get you one mate, will have to speak to my old lady, we don't make it in our house

Always one of my favourites when I've visited. Especially when made with gamey meats like kudu etc.

Steak & cheese pies

550g blade steak or gravy beef, cubed
150g finely sliced mushrooms
3 cloves garlic, crushed
1 med onion, finely chopped
1 cup concentrated beef stock (I normally use one of those knorr jellied concentrates, mixed in hot water)
1 cup red wine
1 large carrot, grated
1 dessert spoon cornflour (that’s cornstarch if you’re American ;-) )
2 sheets savoury short pastry
1 - 2 sheets flakey puff pastry
Aged chedder
Worcestershire sauce

Quickly brown the steak and lightly sauté the onion in a pan.
Put garlic, onion, carrot, and cubed steak in a casserole dish. Pour over wine and stock. Cook in oven on a low heat (140C / gas mark3) for an hour or so until meat tender and carrot has dissolved.

Make a paste with the cornflour and a little water. Mix in to the meat. Cook on high (180C) for 1/2 hour. Leave to cool.

Using a pie tin as a cutter, cut the puff pastry tops for the pies.

Line 6-7 greased individual pie tins (http://www.shopenzed.com/new-zealand-individual-pie-tins-xidp125225.html) with short pastry (or use a muffin tray instead). Be careful not to stretch the pastry. Line with baking paper, add dried beans (or rice – basically something to stop the base from rising), place on a baking tray. Bake "blind" at 220C (450F) for 8 mins. Cool and remove beans and paper.

Fill pie tins with cooled meat mixture. Put slice of cheese on top. Wet the edge of the pastry with milk, beaten egg or water. Top each pie with its puff pastry top. Press edges together firmly. Cut a small slit in the pastry to allow steam to escape. Brush tops of pies with milk or beaten egg. Reduce heat to 180C (350F). Bake 30 mins.

Optional: While pies are cooking, grate about 1/2 cup of cheese into a bowl. Add a few drops of Worcestershire sauce. Mix. Remove pies from oven after 20 mins, sprinkle cheese on top of pies. Put back in oven and bake a further 10 mins or until cheese melted and pastry brown.

Steaks with Caramel-Brandy Sauce

Ingredients

4 (6-ounce) beef tenderloin filets

1 teaspoon salt
1 teaspoon pepper
3 tablespoons butter, divided


3 tablespoons brandy
1 tablespoon light brown sugar
1/4 cup whipping cream


Garnish: fresh chives

Preparation
Sprinkle steaks evenly with salt and pepper.
Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add steaks, and cook 3 minutes on each side or to desired degree of doneness. Remove steaks from skillet, and keep warm.
Add brandy to skillet, stirring to loosen particles from bottom of skillet. Add remaining 2 tablespoons butter and sugar; cook, stirring constantly, until sugar dissolves and browns.
Remove skillet from heat; whisk in cream until blended. Return to heat, and bring to a boil; cook, stirring constantly, 1 minute or until thickened. Serve immediately over steaks. Garnish, if desired.

Beef and Mushroom Sloppy Joes

Ingredients

1 tablespoon olive oil
12 ounces ground sirloin
2 (8-ounce) packages presliced cremini mushrooms
1 cup prechopped onion

3 garlic cloves, minced
1/2 cup no-salt-added tomato paste
1 tablespoon minced fresh oregano
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
4 (2-ounce) Kaiser rolls or hamburger buns, toasted


Preparation
1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.
2. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.