Crockpot Hungarian Goulash

Crockpot Hungarian Goulash

A winter favorite this Hungarian Goulash is beautiful and can b cooked in the slow cooker or in a large heavy based pan for 10 to 15 hours let the slow cooker do the work for you in turning out this old world favorite The rich beef is wounder full served with hot noodles.

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Deviled Swiss Steak

Deviled Swiss Steak

This is a classic Swiss steak recipe made with boneless beef chunk or bottom round The steak is portioned tenderized. You can use this steak and thin it out as you tenderized This is extremely versatile with many possible addition

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Beef Bourguignon Wine

Beef Bourguignon Wine

This Classic dish origination from the Burgundy region of  Eastern France as a pauper dish until it become a staple of haute cuisine in the early 20th century This Glutton free variation uses rice flour and a sauce reduction to achieve its signature heartiness .

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Beef with Black Mushrooms

Beef with Black Mushrooms

Beef with Black Mushrooms is already a perfect combination to begin with but when you add Chinese flavor into the mix it become even better .Everything can be done in a fry pan or wok . It is also very easy to prepare.

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KIBBEH WITH LEMON TAHINI

KIBBEH WITH LEMON TAHINI

Popular in Israel and Lebanon, kibbeh are crisp, torpedo-shaped croquettes made of bulgur wheat, minced beef and spices. They are a bit of a fiddle to make but very much worth it. They also freeze well in their shaped but unfried state, so make sure you save some for when you don’t have the time

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BEEF SUYA Recipe

BEEF SUYA Recipe

With the peanuts and spices, I guess these kebabs are the African equivalent of Indonesian satay. Except here the peanuts are ground to a powder and rubbed all over the meat rather than turned into a dipping sauce. The chicken stock cube may seem like an odd addition, but it’s really authentic and suya just

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BUREK ( Turkish Beff Filling Stuffed Pastries)

BUREK ( Turkish Beff Filling Stuffed Pastries)

Probably Ottoman in origin – and similar to the various borek (stuffed pastries) enjoyed by the Turkish – burek is quite specifically a Bosnian pastry of homemade filo type, stretched as thin as paper, stuffed with a spiced beef filling and coiled up like a snake. The pastry takes a bit of courage: it will

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Danish Dish BIKSEMAD Cook with Meat and Potato

Danish Dish BIKSEMAD Cook with Meat and Potato

Biksemad is a traditional Danish dish created from leftovers of meat and boiled potatoes – typically meat from a beef or pork roast – and served with fried eggs, pickled vegetables and condiments such as ketchup, HP sauce and Worcestershire sauce. Traditionally, the dish is made by cutting meat and potatoes into bite-sized cubes and

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JAMAICAN PATTIES

JAMAICAN PATTIES

Ubiquitous in Jamaica, and also found all over the Caribbean, these tropical patties are said to have their roots in the traditional Cornish pasty, thanks to a long colonial history going back centuries. Here, they are made of a tender golden turmeric pastry stuffed with a classic curried minced beef filling. They make a tropical

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SLOW- BRAISED BEEF PO’ BOY WITH DEBRIS GRAVY

SLOW- BRAISED BEEF PO’ BOY WITH DEBRIS GRAVY

Beef braised with garlic and red wine to the point of tender collapse, then stuffed into a fresh hunk of bread … yes please! This, to my mind, is the king of the PO’ boys, the traditional Louisiana sub sandwiches. The debris gravy is made from all the lovely juices and caramelized bits left over

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