Beef Samosa

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 3 large potatoes, peeled and diced
• 1 cup frozen peas
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seed
• 1 bay leaf
• 2 large onions, finely chopped
• 1 lb ground beef
• 4 garlic cloves, crushed
• 1/2 teaspoon fresh gingerroot
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cayenne pepper
• 1 quart oil (for deep frying)
• 2 eggs
• 1/4 cup cold water
• 50 egg roll wraps
• 3/4 cup sweet chili sauce, mango chutney or 3/4 cup plum sauce

Recipe

• 1 in a medium saucepan bring some lightly salted water to boil for potatoes.
• 2 add potatoes and frozen peas.
• 3 cook until potatoes are tender about 15 minutes.
• 4 drain, set aside.
• 5 heat oil in a large saucepan over medium-high heat.
• 6 brown cumin seeds and bay leaf.
• 7 add in onions and ground beef.
• 8 saute until beef has all been browned and the onion is soft, about 5 minutes.
• 9 add garlic, fresh ginger.
• 10 season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
• 11 stir in the potato mixture.
• 12 remove from heat and chill in the refrigerator for 1 hour, or until cool.
• 13 remove bay leaves.
• 14 in the meantime, make an egg-wash beating the egg and water in a small bowl.
• 15 heat oil in a large sauce pan or fryer on high to 350 degrees fahrenheit.
• 16 brush both sides of a spring roll wrapper with egg-wash.
• 17 in the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
• 18 fold wrapper into triangles, (there is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
• 19 fry until golden brown, in small batches, about 3 minutes.
• 20 drain on paper towels and serve warm.
• 21 can be eaten cold but taste better warm.
• 22 use sweet chili sauce, mango chutney or plum sauce for dipping.

Beef Rolls - Rindsrouladen

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 24 -28 ounces top round beef, 4 slices
• 4 slices bacon
• 12 scallions (leave some of the green on)
• 8 carrots, sticks or 8 baby carrots
• 3 tablespoons mustard
• 2 -3 cups beef broth
• flour
• 2 tablespoons oil
• salt and pepper

Recipe

• 1 in a large frying pan, lay out bacon, scallions, and carrot sticks.
• 2 heat until the bacon gets glassy and the scallions are limp.
• 3 take out and drain on paper towel.
• 4 pound out each slice of meat,and spread with mustard.
• 5 top with 1 slice of bacon, 3 scallions, and 2 carrot sticks.
• 6 roll each roulade tightly and fasten with toothpicks.
• 7 dust them with flour, salt and pepper if you wish.
• 8 heat oil in frying pan, put rolled seams down in pan and brown on all sides.
• 9 take the meat out, pour about 2 cups of broth in the pan and scrape the drippings down. return the meat to the pan, cover and simmer 45 - 50 minutes.
• 10 check occasionally, add more broth if necessary.
• 11 this will make a fairly thin sauce. if gravy is needed, thicken with 1 teaspoons flour and 1 teaspoons mustard, which has been beaten into 1/2 cup of cold broth. stir into meat juice and simmer for another 5 minutes. adjust seasoning. this dish can be finished in the oven.
• 12 oven: place the browned beef into a baking dish, pour the broth over it. cover with foil and bake for 1 hour at 375.

Ammitaler Schofigs (swiss Saffron Lamb Stew)

Total Time: 1 hr 32 mins Preparation Time: 20 mins Cook Time: 1 hr 12 mins

Ingredients

• Servings: 4
• 2 lbs lamb, cubed
• salt and pepper, to taste
• 1 tablespoon olive oil
• 1 quart beef stock
• 1/2 teaspoon saffron
• 1 medium onion, chopped
• 1/2 teaspoon clove, ground
• 1 tablespoon flour
• 3 tablespoons wine

Recipe

• 1 season lamb with salt and pepper.
• 2 then saute in oil until well browned.
• 3 mix saffron into the broth and add to lamb.
• 4 add onion and cloves.
• 5 simmer for 1 hour.
• 6 mix flour with wine and add.
• 7 simmer for 15 minutes and serve.
• 8 goes best with mashed potatoes.

Bacon-wrapped Filet Mignon With Horseradish Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 (8 ounce) center-cut filet mignon, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels
• 2 slices bacon
• 2 teaspoons olive oil
• salt and pepper
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 3 teaspoons horseradish (to taste)
• 1 teaspoon dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon worcestershire sauce

Recipe

• 1 sauce:.
• 2 at least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator.
• 3 steak:.
• 4 adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees.
• 5 when oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
• 6 meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper.
• 7 wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick.
• 8 place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes.
• 9 turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully).
• 10 hold filets on their sides briefly with tongs in skillet to crisp bacon slightly.
• 11 remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven (which has been lightly sprayed with non-stick cooking oil).
• 12 roasting times:.
• 13 very rare: 2 to 4 minutes (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife),.
• 14 rare: 4 to 6 minutes (centers will appear red and soft),.
• 15 medium rare: 6 to 8 minutes (centers will appear pink and feel firm but juicy).
• 16 medium: 8 to 10 minutes (centers will appear light pink and feel firm and compact).
• 17 transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
• 18 serve with horseradish sauce.

Beef Rolls

Total Time: 2 hrs 35 mins Preparation Time: 25 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 3 slices bacon, finely chopped
• 4 ounces mushrooms, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2-1 lemon, zest and juice
• 2 cups fresh breadcrumbs
• 2 teaspoons dill weed
• salt, to taste
• 1/4 teaspoon pepper
• 1 1/2 lbs sandwich steaks, cut into 8 thin pieces
• 3 tablespoons flour
• 1/2 teaspoon paprika
• 3 tablespoons oil
• 2 onions, sliced
• 1 3/4 cups beef stock
• salt
• pepper

Recipe

• 1 preheat oven to 325 degrees.
• 2 melt the butter in a large saute pan and fry the bacon and mushrooms for 3 minutes; put into medium size bowl; do not wash saute pan as you will use it again for step 7.
• 3 add to mushroom mixture, the chopped parsley, lemon rind and juice, bread crumbs, and seasoning.
• 4 spread an equal amount of the bread crumb mixture evenly over the beef slices, leaving a narrow border clear around the edges.
• 5 put flour onto dinner size plate and mix paprika into flour.
• 6 roll up the slices and tie securely with fine string, then dip the beef rolls in the flour/paprika mixture to coat lightly, shaking off any excess flour into a small bowl and reserve for thickening later.
• 7 heat the oil in the frying pan that you used earlier, saute the beef rolls until lightly browned and set rolls in casserole (that has a lid).
• 8 pour into frying pan the beef stock, onions, reserved flour; stir constantly, bring to a boil, stirring, and simmer for 2-3 minutes.
• 9 taste test the sauce, add more salt and pepper if needed.
• 10 pour the sauce over beef rolls, then cover with tight fitting lid and bake in the oven for 2 hours.
• 11 lift out the "rolls" using a slotted spoon and remove the string.
• 12 return beef to the sauce and serve hot.

Beef Ribs And Sauce

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 5
• 4 lbs meaty beef ribs
• 1 large onion, chopped
• 1 (10 3/4 ounce) can tomato soup
• 1 cup water
• 1/4 cup vinegar
• 1/4 cup worcestershire sauce
• 1 1/2 cups catsup
• 1/4 teaspoon cinnamon
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 1/4 teaspoon clove
• 1/8 teaspoon cayenne pepper
• 2 teaspoons steak sauce
• 1/3 cup vegetable oil
• 3 -4 tablespoons brown sugar
• salt

Recipe

• 1 brown the ribs under the broiler for about 25-30 minutes (or cook on the grill).
• 2 while the ribs are browning, combine all sauce ingredients in a saucepan; simmer for 15-20 minutes, or until the flavors are well blended, adjusting all seasonings to suit taste.
• 3 place the ribs into a medium size roasting pan, and cover with the sauce.
• 4 bake at 325*f. for about 2-1/2 hours, or until the ribs are cooked to desired tenderness.
• 5 baste with sauce occasionally.
• 6 **note** the sauce ingredients may be doubled if desired for 4 pounds of ribs.

Beef Roast Au Jus

Total Time: 10 hrs 10 mins Preparation Time: 10 mins Cook Time: 10 hrs

Ingredients

• Servings: 10
• 5 lbs rump roast
• 1 tablespoon paprika
• 2 teaspoons chili powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dry mustard
• 1/2 cup beef broth
• 1 tablespoon minced garlic

Recipe

• 1 trim any fat from rump roast and brown all sides in a tablespoon olive oil.
• 2 mix dry spices together and rub over meat.
• 3 place roast in crockpot with 1/2 cup beef broth and 1 tablespoon minced garlic.
• 4 cook on low for 8 to 10 hours.
• 5 the longer the better.
• 6 slice beef thin slices.
• 7 strain garlic from broth and serve with meat slices.