Tag Archives: beef

Beef Stroganoff and Homemade Chips

I have wanted to make homemade chips for a while as my parents inherited a deep fryer from the previous owners of the house when they bought it in 2006.  Up until yesterday no-one had touched this fryer, partly because we all have a deep rooted fear of the possibility of a fat fire.  So I plucked up the courage as I really wanted chips to accompany a beef stroganoff and did some reading on the internet on how to operate our fryer before giving it a go.

The first thing I have to say is I honestly had no idea how much oil you needed to use a fryer, to the extent that I had to go out to our local shop and buy some more.  On the flip side, the oil can be re-used which is good as I hate waste!  The whole process of making the chips was fairly painless, I preheated the oil, added the potato chips, set a timer and let the fryer do its job.  The chips were superb, even if I do say so myself!  They were crunchy on the outside and soft in the middle, everything you want in a chip.

As I mentioned above, the chips were made specifically to accompany a beef stroganoff, which has a wonderfully rich yet slightly sour sauce.  When making a stroganoff I strongly urge you to buy the best quality beef that you can afford.  This is because the dish is greatly enhanced by using high quality beef (you will find if you use cheaper cuts that the meat can be fairly tough).   This really is a great meal to try and is a good option for a special occasion as it is slightly different but absolutely delicious.  If you don’t have a fryer I would suggest serving the stroganoff with potato sticks or roast potatoes.   Enjoy!

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Beef Stroganoff

Ingredients: (Serves 3)

  • 400g – 500g beef (steak if possible – finely sliced)
  • 1 red onion (finely sliced)
  • 2 garlic cloves (finely chopped)
  • 3 mushrooms (finely sliced)
  • 1 tbsp brandy
  • 1 heaped tsp paprika
  • 1 beef stock cube
  • 1 glass red wine
  • 2 heaped tbsp crème fraiche
  • 75-100ml cream
  • juice of ½ a lemon
  • seasoning
  • oil (for cooking with)

Steps:

  1. Heat some oil in a frying pan, add the onions and garlic and allow to soften.
  2. Add the slices beef and brandy to the pan season well and cook for 2-3 minutes then, remove beef from the pan and set to one side.
  3. Add the wine to the frying pan and reduce down, after about 5 minutes add the stock cube, mushrooms and paprika, stir together and cook for 3-5 minutes.
  4. Finally add the crème fraiche, cream and lemon juice, stir well and add more seasoning as required before placing the beef back in the pan and cooking for a further 2-3 minutes.

 

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Homemade Chips

Ingredient(s):

  • 6-5 medium potatoes (peeled and cut into equal-sized batons roughly 1cm thick)

Steps:

  1. Place the potatoes in some salted water and par-boil for 15-20 minutes.
  2. Drain in a colander and set above the pan to continue to drain for 30-45 minutes.
  3. Pre-heat your deep fryer to 150C.
  4. Add your chips and cook for 6 minutes.
  5. Raise the chips out of the oil and increase the temperature of the deep fryer to 180C.
  6. Cook the chips for a further 6-7 minutes or until golden brown.
  7. Drain the chips before serving.

Chilli con carne, jacket potato and coleslaw!

Everyone has their own ‘go to’ comfort food and I think that chilli con carne is in my top five.  What I like about this dish is that the chilli offers warmth and a little bit of spice whilst the coleslaw counteracts some of that spice and provides certain freshness and a pleasant crunch. Finally, a jacket potato with its crispy skin and wonderfully soft middle fills you up and soaks up all the other flavours on the plate.  Perfect comfort food!

I recently entered a competition for comfort food with my lemon drizzle cake with raspberry sauce.  It did quite well and was selected as one of the top 10 recipes. However, sadly it did not win.  Since entering the competition I have been thinking about comfort food and how what food I go to for comfort changes during the course of the year.  For example, in the summer, my preferred comfort food is the aforementioned cake because it is so light and refreshing and gives you a brilliant sugar rush but on the whole doesn’t make you feel that guilty…  Whereas, in the autumn months, chilli con carne and lasagne are two of my favourites, particularly when the cold wet weather and short days are getting me down.

Chilli con carne

Ingredients: (serves 4)

  • 300g mince
  • 1 large onion, diced
  • 1 garlic clove, chopped
  • 1 tin of kidney beans, drained
  • 1 tin of tomatoes
  • 4-5 sun-dried tomatoes, chopped (optional)
  • 1tbsp tomato puree
  • 2tsp ground cumin
  • 2tsp mild chilli powder
  • 1tsp sugar
  • 1tbsp red wine vinegar
  • seasoning
  • oil

Steps:

1.  Place the onion, garlic, sugar and a little oil in a pan – cook on a low heat until the onions are soft.

2.  Add the mince and spices and cook until the meat has browned off.

3.  Add the tomato puree, tomatoes, red wine vinegar and season well, cook on a low heat for 30 minutes stirring occasionally.

4.  Finally add the kidney beans and cook for a further 10-15 minutes.

Salted Jacket Potatoes

Ingredients:

  • Potatoes (ideally Maris Piper, King Edward or Mona Lisa)
  • Salt

Steps:

1.  Preheat oven to 200C fan

2.  Wash the potatoes well removing any bruises, eyes and bad bits.

3.  Sprinkle salt all over the potatoes.

4.  Place in the oven and bake for 50 minutes – 1 hour and 15 minutes depending on the size of the potatoes.  To see if the potatoes are cooked either see if a knife goes through easily or, preferably, give the potatoes a squeeze to check if the middle is soft enough.

5.  Serve with a little butter.

Coleslaw

Ingredients:

  • 400g white cabbage
  • 2 large carrots
  • 1 eating apple
  • 1 small onion
  • 2-3 heaped tbsp mayonnaise

Steps:

1.  Grate the cabbage, onion, apple and carrots using either a manual grater or a food processor.  (Personally I prefer it when the vegetables are coarsely grated).

2.  Place the grated fruit and vegetables into a bowl, add the mayonnaise and mix well.  Serve.