Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: johnro on October 09, 2010, 12:26:11 pm
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Name of Recipe: - Gourmet Beef
Number of People: - 4 - 6
Ingredients:
1 kg chuck or blade steak - cut into 2cm cubes
1tsp brown sugar
1 tabsp flour
1 tabsp TMX stock concentrate
1 tabsp tomato paste
pinch nutmeg
1 lg onion
2 clove garlic
1 tabsp malt vinegar
1 teasp Worcestershire sauce
200g mushrooms
150ml dry red wine
150ml water
1 tabsp cornflour blended with small amount water
Preparation:
Place onion and garlic in TMX chop 3 sec speed 5. Add sugar, flour, stock concentrate, nutmeg, vinegar, tomato paste and Worcestershire sauce to bowl and mix speed 1 or 2 until combined (takes about 30 sec).
Stir through meat and allow to marinate 1 hr - this stage could be skipped if short of time, however the dish is so full of flavour allowing to marinate.
Add meat red wine and water to TMX - cook 50 mins, 100°, speed 1 :-:.
Add sliced mushrooms 15-20 mins before end cooking.
Add blended cornflour and cook a further 5 -7 mins, 100°, speed 1 :-:.
Place in thermo server while veg cook.
I cooked potatoes in steamer basket while carrots and broccoli cooked in the varoma.
Enjoy.
Photos:
Tips/Hints: - As shown I served this with mash, steamed carrots and broccoli. However the recipe adapted from
Best Recipes from the Weekly has a french bread stick cut into 2.5 cm slices spread with a combined mixture of 2 tsp french mustard and 15g butter. After cooking meat mixture in TMX, place slices on top casserole and push down gently to soak up some of the sauce. Bake uncovered 20 mins moderate oven or until bread is browned.
Modifications from forum members
Hestonfan Used balsamic instead of malt vinegar and added 25g truffle oil.
Quirkycooking Added carrot and served it over spaghetti
Judydawn used chuck steak and cooked it for longer.
Many members used it for a pie filling.
Jabejak Put a little passata in and added capsicum, zucchini, carrot and pumpkin and served over rice.
Snoozie Added frozen vegetable soup.
Cornish Cream cut rounds from day old bread, spread them with Dijon mustard and put them on top of the casserole as it was reheating in the oven.
hopefulcook used sweet potato and potato. The sweet ppotato disintegrated and thickened the casserole.
Maddy added 3 rashers of bacon, cracked pepper and served it on a bed of mashed potato.
Goldfish used chicken and white wine.
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Sounds very flavoursome johnro. It reminds me of one I used to do one called a Belgium Beef casserole from New Idea that did the same thing with the french stick and mustard but it used beer instead of wine and slightly different ingredients.
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Yum, adding to the list.
(do wonder what my dh thinks when he is watching something on tv and I go to bed and print off recipes that appear on the printer downstairs, lol)
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johnro, thanks for posting, this sounds up our alley. :)
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Yum - good one johnro. Great idea & looks & sounds very tasty. :-* :-* :-* :-*
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Made this for dinner tonight.
Really nice, will do again. All the family also liked it.
dd1 commented that it would make a great pie filling and dd3 had thirds!
(http://4.bp.blogspot.com/_baJJCSYEBXM/TLlYXNOAQWI/AAAAAAAAA_E/AmWehKonnCE/s320/gourmet2.jpg)
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Good idea with the pie filling.
Great recommendation when the kids have THIRDS !
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This does sound lovely. I've printed it off and will try it, we're supposed to get some cool weather later this week. Summer hasn't arrived and I'm tired of the hot weather.(today is only the 2nd day!)
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We had this last night and found it lovely. The only change I made was to reduce the vegie stock concentrate a bit. I made a half quantity and still have enough left for a pie. It is ever so tasty and the instructions are perfect. Thanks you. :-* :-*
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Glad that you enjoyed it cookie. :)
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This sounds yummy - going to try it this week!
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This was lovely! Used balsamic vinegar instead of malt vinegar and added 25 g of truffle EVO and it was very well received!
Thank you :-*
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I made this one this week too, and we loved it! I forgot to add the mushrooms, and when the timer went off at 50mins I tasted it and thought, "this would be nice with mushrooms in it...", then realized it was SUPPOSED to! So I added sliced mushrooms and sliced carrots (because I didn't feel like doing extra veges), cooked it another 10 mins, and served it over spelt spaghetti - it was delicious!!! Beef was very tender. Thanks Johnro!! ;D
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Robyn, finally made it as a pie with the leftovers from last weeks batch.
(http://2.bp.blogspot.com/_baJJCSYEBXM/TPYCTb64LlI/AAAAAAAABGM/yt6qBAUkLpM/s320/pie11210.jpg)
yep makes a lovely pie filling!!! Everyone loved it.
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The pie looks great Zan - thanks for the modification. Cheers - R :)
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Thanks for this absolutely delicious recipe. Only the second dinner we have cooked in our new Thermomix and we loved it!!
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What was your first WeeBo? Welcome to the forum by the way.
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Hi and thanks for the welcome. I am getting slightly addicted and now have a pile of recipes printed out to try. Very exciting! Our first dinner was Butter Chicken from the EDC and it was great too.
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I have just added this to my menu for the week.
Looks amazing and I can't wait to try it out.
Nom nom :)
ETA, Also where can I get Malt vinegar from? And is there a substitute?
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I just used balsamic vinegar, and it was delicious!
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I found the vinegar at my supermarket, but did think about using the balsamic.
Thanks
:)
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I made this today and its probably the most successful casserole I've ever made - it was absolutely delicious. ;D ;D
I couldn't find malt vinegar so I think I used sherry vinegar and I didn't have an worcester sauce so I used mushroom ketchup ...
Thank you very much it was really fabulous
Nik xxx
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I made this today and its probably the most successful casserole I've ever made - it was absolutely delicious. ;D ;D
I couldn't find malt vinegar so I think I used sherry vinegar and I didn't have an Worcester sauce so I used mushroom ketchup ...
Thank you very much it was really fabulous
Nik xxx
You can make Worcester sauce in the TM, Nik. ;D ;D
http://www.forumthermomix.com/index.php?topic=2314.0
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Thank you for that CC. We hardly ever buy worcester sauce but when I do it seems to get used up really quickly. I think DH must have a secret love of it and keeps forgetting to tell me.
I also have all the ingredients for it apart from the vinegar.
Nik
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Each time I post a recipe I think of the UK based members wondering about the availability of ingredients or what substitutions you may need to make. I know while our daughter was living in London for 2 years she would often ask what could she use instead of this and that!!!!! As Jo commented in an above post - balsamic vinegar works well. Cheers - Robyn :) :)
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Can definitely get malt vinegar in the UK - it's what everyone puts on their chips! Harder to buy here in Australia I've found.
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I have not had a problem getting Cornwells malt vinegar at Coles and Woolies.
Gert
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Gert, yep it is available but I not such a large display or as prominent as in the UK.
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I turned this into a stew for tea tonight as I only had 350g chuck steak . Followed the rest of the ingredients as per johnro's recipe. Cooked the meat at 90o/30 mins/reverse/speed 1 then added potato, carrot, zucchini & sweetcorn and cooked for a further 50 mins/90o/reverse/speed 1. Thickened at the end with cornflour/water. Good one Robyn, such a versatile recipe.
Excuse the messy casserole dish - I'd never get a job as a food photographer like JulieO & Maddy :P :P
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What a great recipe. This will be one for next winter
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Due to the unseasonably cold weather we are having in Melb today we are having this 'winter warmer' tonight.
I am looking forward to trying it out.
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Unseasonably cold weather????? ;D
The temperature hasn't reached positive figures here for days and we're on the South Coast of the UK (although it looks like Northern Canada!) I've lived in this area all my life and I've seen more snow but I've never known it to snow for so long ....
Can't even get ds3 to the childminders this morning because the road are simply too treacherous.
We're having hot chocolate with brandy today and mince pies ....
We need a serious Winter Warmer and some good comfort food ;D ;D
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We're having a very unusual cold snap over hear Nicola! Usually by now it's in 30 degrees + from here on in... There was snow not far from here today ??? :D
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Made this gourmet beef on Friday (as a stew), ate out all weekend so have only just got around to eating the leftovers with some mashed potato. Just gets better with age.
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What is it with the weather.
Feeling very sorry for all the UK people, some of my friends are really struggling but although it's a horrid winter it's just the usual UK can't cope with any weather issues, lol, but for it to snow in Australia in the middle of summer!!!
If this continues I'll come back to the UK, lol.
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Well it was delicious. I put a little passata in it with the wine instead of water and added diced capsicum, zucchini, carrot and pumpkin in it as well as we ate it with rice.
Next time I will make it thicker and have it as a pie. The meat melted in your mouth.
This will be a regular meal.
Thanks again for sharing it. :)
Nicola, the weather in Australia is a bit crazy at the moment, hence my comment.....lol.
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Nope, sorry still no sympathy ;) ;)
I'd be over in Oz like a shot - anyone fancy sponsoring a couple of new immigrants (complete with 3 crazy children!) ;)
Nik
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While I have been whinging about the sauna type days over the last week - today is almost autumn temp. So the weather is a tad topsy turvy, even in Central Qld, where summer seems never ending in the middle of Dec. This time last week I was getting in and out of the pool between the house cleaning tasks. I do feel for UK and Europe - while the thought of a white Christmas is so dreamlike, functioning in frigid conditions is not pleasant. Might even do this dish this evening. Cheers - Robyn
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I cooked this again tonight but I used a game pie pack I'd got from the butchers. It was only about 500g so I cut back on the liquid by a third and omitted the cornflour. It was, yet again, really rather lovely, served with basmati rice and veg.
Nik
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This recipe has won me, soooooo flavoursome and a coolish day to enjoy it all the more! Jenny :)
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Pleased that you enjoyed it Jenny - it is so easy in the TMX - it has been a favourite in our household for ever, so was one of the initial recipes I converted after getting thermie. I need to make a pie as Zan suggested - my list of to do re TMX recipes and this forum grows daily.
Cheers - Robyn :) :)
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Made this tonight. Didn't have malt vinegar so just used White and only sweet red wine. Also had some Vege soup frozen so chucked that in with 10 mins to go (no mushies) and then 2 heaped tablespoons of cornflour mixed in. Served on rice and even DH who quinces about my Vege soup didn't even realise it was in there! Lol youngest ate with no complaints but eldest refused. She was stroppy anyway so pfft to her! Lol
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I am making this right now and don't have any red wine. Any suggestions for a substitute?
Thanks,
Kerryn
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I daresay it is a bit late now Kerryn but Port, Sherry, white wine or just plain old beef stock is what I would have used.
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Thanks JD. As it happens it was only just a little too late. I didn't read the recipe correctly (again!) and we realised that dinner wouldn't be ready until 2 hours after we wanted it. So casserole for dinner tomorrow night!
Oh and in the end we decided to crack open a bottle of red anyway. It lightened the mood when dinner went awry...
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Hope you enjoy the dish Kerryn. the following websites are a great source when substitutes are required for alcohol you may not have -
- http://homecooking.about.com/library/archive/blalcohol6.htm
- http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644/alcohol-substitutes.aspx
We use these as a reference when cooking with classes at school. Cheers :) :)
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Very useful chart, thanks Robyn.
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Thanks Robyn, great links
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Thanks Robyn! I will bookmark those as one of my constant failings is to not read the recipe correctly and then find I am missing a few ingredients...
After a few failed attempts we had our casserole tonight with mash and it was great! Everyone gave it the thumbs up, including both the kids. I plan to make some pastry tomorrow and put the rest into a pie. Only question is whether or not to cook the pie before putting it in the freezer?
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Kerryn, if you want to freeze, I'd freeze the filling and then do the pastry when you are ready to cook.
If you have to put it together don't think it would make much difference, though if you don't cook I'd defrost before cooking and it might not hold it's shape as well.
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Thanks Robyn, very informative.
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Made this yesterday but we had it for our supper this evening.Delicious. :) I had some day old bread and cut large slices from the loaf, I then cut out rounds from each slice with a pastry cutter. Spread the "rounds" with Dijon mustard and reheated the casserole in the oven with the bread floating on the top.I have leftovers, so I might put a pastry lid on it and make a pie.Thanks Johnro for a great recipe.
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Kerryn, if you want to freeze, I'd freeze the filling and then do the pastry when you are ready to cook.
If you have to put it together don't think it would make much difference, though if you don't cook I'd defrost before cooking and it might not hold it's shape as well.
Thanks Zan. Have now frozen the filling.
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Glad you enjoyed it CC, Zan's idea re pie filling has been so useful. Substituting ingredients was mentioned above, the following websites are so informative and we use with the hospitality classes at school along with the specific alcohol substitutions as listed in the above post
- http://www.aussiecooking.com.au/cookingsubstitutes.html
- http://allrecipes.com//HowTo/common-ingredient-substitutions/Detail.aspx
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Robyn, thanks for those links. You are proving to be invaluable in your knowledge of where to go to find subtitute charts. I have printed them all out and will start a special file - might save me dowloading everytime I want to know something. Went way over my GB allowance last month. :-)) :-))
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Made this for dinner tonight....YUM. Really tasty. I did add 1.5 carrots just before I added the mushrooms. Kids LOVED it! Will definitely be making this one again. Thanks.
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Glad that you enjoyed this favourite, bTc. :)
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Me too... Made this Monday night, with 500g beef, added carrots, sweet potato and potato with 20 min left. Sweet potatoes disentigrated but made it nice and thick! Forgot to add peas so did them in the microwave. All gone... So poor hubby got none for lunch the next day! Thank you will be doing a lot over winter.
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This is certainly a versatile dish in that you are able to include any veg.....especially great if unexpected dinner guests arrive!!!! :) :)
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I made this tonight and it was lovely. I was worried as this was my first red meat meal and I had heard that the themomix did not do meat well. Fortunately it was not the case with this dish and it was lovely. I did find that I cooked it a little longer as the meat was still a little tough but became alot more tender with the extra cooking. Thanks for a lovely dish.
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Glad you enjoyed it Shazzy - that is interesting regarding the extra cooking time - I always use chuck or any stewing steak for this dish and was surprised form the first conversion of the recipe at the softness of the meat. On a couple of occasions I thought that the cooking time could have been shortened as the meat almost become part of the gravy. Cheers :) :)
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I used blade steak in probably 1 cm pieces and the meat hadnt disintegrated at all. Interesting how things can turn out differently!! Thanks again it was a lovely meal.
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Thanks Robyn.....another of your dishes enjoyed :-*
(http://i618.photobucket.com/albums/tt266/nachothecat/104_5145.jpg?t=1305021248)
(http://i618.photobucket.com/albums/tt266/nachothecat/104_5138.jpg?t=1305021395)
I also added 3 rashers chopped bacon (when the mushies went in) & cracked pepper, and piled it onto mashed potato.
Everyone enjoyed it!
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Thanks Maddy - helps me think I can contribute to your dinner fare as so regularly you and your wonderful creations are often discussed and or eaten here - usually simultaneously!!!!!!!!!! :) :)
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I made this tonight and steamed some vegies in the varoma while the casserole cooked and it was sooo yummy!!!
Smelt great while cooking too!!
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So glad you enjoyed this dish as we have done for such a long time (pre-thermie), Trish. Zan's suggestion at using this as a pie filling also works well. :) :) :)
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Robyn we had it the other night and the girls were very upset I hadn't made extras for pies (they do love anything wrapped in pastry)
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This recipe was just what we needed tonight. I was going out and wanted something hearty for the family. I could put it on and they finished it off with the corn flour and then made vege's and rice. They are all asleep now, but I'm assuming they loved it because there's not much left. I tasted it and it was delicious even though it was cold. Can't wait to turn the left overs into something yummy tomorrow - maybe a pie. The ones posted so far look great.
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This type of dish is certainly common on our table during cooler months, Sue - pleased your family enjoyed it. :) ;)
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This was absolutely delicious! I planned it this morning and got the beef out of the freezer. Silly me, forgot to check the weather. It was 36 degrees. Hideously hot. So I cooked a gourmet beef casserole - completely mad! But it was very tasty and I was delighted that the beef was so tender. I decided to steam some potatoes. I popped them into Varoma for about 35 mins. They were peeled and sliced and after 35 mins they were still raw! Can anyone tell me why that might have happened? I had them in the bottom part of Varoma, is that the bowl? I had the lid on Varoma, no MC. So I whacked them into the microwave for a further 10 mins and mashed them. They were rather unpleasant but they did the trick. Lucky the casserole was so tasty, it kind of masked them. Did I do something wrong? Help me my Thermodarlings, help!!!!
xxx
;D
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Lee, how much water did you put in the jug and did you use boiling water ?
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Lee, you didn't try and cook the potatoes in the varoma whilst the casserole was cooking did you? If you made the casserole, set it aside whilst you cooked some potato you could have put small pieces in the steaming basket, added 600mls boiling water and cooked on varoma temp/20-30 minutes/speed 3. Johnro cooked her casserole, set it aside in the Thermosaver (a bowl type only available here in Australia with conditions) then steamed her vegies.
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Yes to steam you need to be using the varoma setting (not 100 degrees). Many of the casseroles will disintegrate at the varoma temperature so you need to cook them first at 100 degrees and then do the steaming at varoma temp. :)
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Thank you all once again for saving the day. How could I have missed that??? No wonder they were horrible. I was sure that it was something that I did. Thermie is perfect. It is Thermie's owner who should learn how to read...
xxx
;D
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It is a common mistake Lee. Some of the mince recipes can handle being cooked at varoma temp, but chicken and steak tend to break up. :)
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Believe me Lee, we all do things like that. It is all in the reading of the recipe, read too fast and something will get missed ;) We only make these mistakes once though then learn from that.
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I made this last night as our 2nd main meal in the TMX. Thanks Robyn - it was lovely. I added some carrot and celery at the start and some zuchinni with the mushroom so I just had to do mashed potato and we had the complete meal. I need to practice a bit more with the mash - it was a bit gluey.
I was surprised at how quickly the shin beef cooked - lower temp than the oven and less time :-\ Is it the fact that it is stirred as it cooks?
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Glad that you like this dish Stephanie - I also made it last night - added finely sliced carrots, 2 potatoes cut into small pieces and some peas at the 30 min mark :) :)
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Had this for dinner tonight and it was lovely. Only used 600g of diced beef and was enough for us. Definitely making this again.
Thanks xxxx
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It is a fantastic recipe, we have had it several times now. :)
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Absolutely lovely. Didn't marinate but still yummy. Would make a good pie filling too. DS did t like it. Ut he doesn't like meat really.
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Pleased that you too liked this tasty one DG :) :)
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This looks wonderful, Johnro - thank you! Got it down to make tomorrow! - don't know why I didn't see it before but it's all printed out and ready to go . . . :D I can't eat red meat ATM - but the rest of the family will love this . . . .
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Goldfish I am sure it would be nice with chicken too
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DG - thanks for the reminder!! Think I'll now do the two, one beef and one chicken, and freeze in individual portions for the week ahead . .thank you! :D
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My pleasure goldfish. I am thinking of doing the same as DS doesn't like meat.
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Johnro, made this today and really loved it. Thankyou for the recipe.
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My pleasure Chookie - pleased to be able to give someting back, you have given our dinner table so much over the last couple of years :-* :-*
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Great recipe, Thanx
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It is indeed! Thanks, Johnro. Cooked this for my DS yesterday - just delightful. I was almost going to skip the marinating time, but decided to leave it in a bowl covered with clingwrap. That hour's marinating time then produced a Thai curry and time for a little washing up :D Meat then back into the TMX and continued with the next step . . .An absolute family favourite! :-* :-* :-*
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Just bumping this one . . . have made it several times since last post . . . it's an excellent winter meal . . . :D
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Yum I agree, this is really yummy. Must make it again. :)
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Certainly the weather for such dishes at the moment :) :)
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Made this tonight so hubby can take it to work tomorrow.
I love how this recipe requires hardly any prep and even less washing up.
Thanks for posting Johnro :)
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Made this tonight - served with rice and steamed vegetables. It is just an incredible dish! Will make it again tomorrow, but this time with chicken thighs and white wine . . .for ease of making and taste - a very solid 5/5!! :D :D Many thanks again, Johnro - an absolute classic!!
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.....this still remains a favourite in our house after so many years (pre and post thermie!!!!!!) :)
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We had this for dinner last night, & I've just eaten a pie made from the leftovers. Lovely flavour, will definitely make again. I was a bit lazy & chucked some carrot in with it & served with pasta to keep kids happy. I used chuck steak but next time I'll use blade or topside as the meat was a bit chewy. Makes great pies too!
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I made this for dinner last night and everyone loved it. I'll definitely make it again!
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This sounds delicious and I am going to put it on our menu board for next week, I have only had my tm for 2wks so looking for some main meals to cook in it since all I've done is sweets, cakes and biscuits :-))
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You'll love this Suzanne.
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This is a big hit in my house
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This gets great reviews and I am thinking of cooking it over the weekend. As I haven't cooked beef in my TMX I was wondering if it comes out really tender like in the slow cooker or le creuset?
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MF - ours has always been tender and terrific!! I'm sure you won't be disappointed! Just follow the recipe . . . . :D
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I've just had this for dinner tonight. The meat was sooooo tender.
Next time though I'll add bacon for a twist.
I used balsamic vinegar & added carrots.
Even DH liked it. We are having the left overs tomorrow and I'm already looking forward to it
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I don't often cook red meat dishes since I don't eat it, but I cooked this for mum and step-dad tonight and they loved it :D
Thanks for the recipe Robyn, it will now be a regular in this house whenever mum and step-dad want red meat!!
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I forgot to say that I ended up making this a couple of weeks ago and it was really nice,the meat was very tender and it was so easy,next time I am going to make attempt a pie
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Yum this sounds nice, I will make on Sunday as I have a kilo of chuck steak in the freezer
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My family love this one too. Haven't had it for a while though.
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Dede you should cook it soon, it will be nice in this cool winter weather
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True Yvette. We just don't have and beef at the moment. Will have to go to the butchers.
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Was going to try this last week but didn't get around to it so going to make it today for pies. All I have in my freezer is diced beef from Coles, gravy beef and sirloin steaks so which would be most suitable for cooking in TMX? Haven't cooked any red meat dishes in it so far but really want to try. :)
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You could go for the cheaper cut, it does come out nice and tender anyway, especially letting it marinade for a while before cooking. Yum
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Probably the gravy beef, not the steaks they will be too tender
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I used gravy beef and it was perfect :)
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Defrosting the gravy beef now. Looking forward to my first TMX beef meal. DH loves homemade pie. Wonder if he will notice any difference between this and my normal pie filling ;)
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Mama Fergie, most casserole type TMX dishes taste so much better the next day so just take that into consideration when comparing meals.
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Taken that on board Judy and will defrost some left overs for dinner tonight. Will make pastry tomorrow and assemble pies for dinner tomorrow night in order for the flavours to develop. Meat cooking now and smells good. :)
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Yes so true JD I always make my TM meals the day before delish
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Well I cooked the beef and it tastes lovely and the meat very tender. I had some caramelised onions in the fridge so used them and cut down on the sugar and omitted the malt vinegar and just added a splash of balsamic. Can't wait to make the pies tomorrow ;D ;D ;D
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I made this for dinner last night, and made 8 mini pies with the leftovers. Had a pie for lunch today, yum!
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Yum..... I intend to make a family one and some individual ones too. Always handy for lunch. The filling tastes nice so can't wait to try the pies :)
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Just filled the pies and looking good. The filling tastes delicious and great idea to leave it overnight. Made Maggie Beers Sour cream pastry as I always find it foolproof and yummy. Can't wait to try my first thermie beef dish :)
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Yum let us know how it goes :)
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Pie was yummy and every bit as good if not better than slow cooking method. Meat was melt in mouth tender and made thermie mash potatoes, steamed asparagus, carrots and peas. A winner and will be a regular. DH didn't notice anything different which is a huge plus for thermie after almost 38 years of my cooking!!!! That says it all in my book :D
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That's great Mama Fergie that it was so nice I am cooking it tomorrow and eating on Monday night am looking forward to it. Will report back after Monday night
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Made this on Sunday to have on Monday, made pies, not well liked wouldn't make again. Don't know whether it was the wine, I don't know a lot about wines so I used a Shiraz, the meat was ok I used gravy beef.
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That's a shame Yvette, I love this in pies. I just use whatever wine I have open, I think Shiraz would have been fine. Never mind, plenty of other recipes to try!
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Yes there sure are plenty Deedub I am trying another new one on the weekend
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I made this recipe yesterday for some pies but when I had a handful too much meat more than was required, I also made a little stew for DH. For the pies I ended up mixing the Gourmet beef casserole and the meat/veg stew together and we had 2 pies each for lunch - they were delicious. I did make 4 pies with just the gourmet beef mixture on it's own so when we have them I will report back on what I think.
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Ok thanks Judy
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I made this for dinner tonight. It was very tasty and the beef was amazingly tender.
Another winner :)
Thanks for the recipe
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I made this recipe yesterday for some pies but when I had a handful too much meat more than was required, I also made a little stew for DH. For the pies I ended up mixing the Gourmet beef casserole and the meat/veg stew together and we had 2 pies each for lunch - they were delicious. I did make 4 pies with just the gourmet beef mixture on it's own so when we have them I will report back on what I think.
Katie you have jogged my memory. This recipe is delicious in pies.
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I have the ingred sitting here to make this, can't wait to try it after all these reviews and mouth-watering pictures. Was going to do it for tea tonight, but Friday is DHs cooking night... :)
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I made this on Wednesday and made into a pie and I am just eating lunch leftovers of it now.
Even though the pastry is soft it still tastes great.
The only difference I made to this recipe, is that I didn't have any malt vinegar so I used 1 tspn of pickled onion juice.
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Very happy to give this a go tomorrow night but what type of pastry is best or could you point me to a recipe PLEASE..... Thank you! :) :)
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Do you want to make this into a pie... Or just as it is? I've only made it "as is" and its great!!
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I would use bought flaky pastry sheet for the top (and probably the bottom too) ajf but you could make a batch of shortcrust pastry easily enough with the recipe in the EDC and that would suffice.
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I would use bought flaky pastry sheet for the top (and probably the bottom too) ajf but you could make a batch of shortcrust pastry easily enough with the recipe in the EDC and that would suffice.
Thanks so much!
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I use Maggie Beers sour cream pastry for pies and everyone loves it :)
250g Plain Flour
200g chilled unsalted Butter
125 g sour cream
Put the flour and butter into TMX and process for 5-7 seconds Speed 6 until it looks crumbly.
Add sour cream and process again for 6 seconds speed 6 until it comes together. A couple of extra seconds if necessary.
Put onto silicon mat or a board and form into a ball and refrigerate until ready to use. At least 20 minutes.
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Think when I make this I will marinade over night and cook in slow cooker. Has anyone done that?
It will fit Round work and be great for a Friday night supper.
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I haven't done it with this recipe DJ but have done it with a beef and guiness stew which I cooked in the slow cooker and it was lovely.
The flavours were lovely after marinating overnight.
When I made the gourmet beef casserole I didn't marinate it overnight but it was still very nice :)
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Think when I make this I will marinade over night and cook in slow cooker. Has anyone done that?
It will fit Round work and be great for a Friday night supper.
I have DJ but suggest you cook off the onion and garlic first then marinade it.
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That's what I did with my beef and guiness casserole CC as the raw flavour is too strong.
Thanks for mentioning that tip :)
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Made this tonight it is divine!!!! So flavourful!
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Casserole season approaching! ;D Bumping this wonderful classic for all the newbies . .!! ;D
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Casserole season approaching! ;D Bumping this wonderful classic for all the newbies . .!! ;D
I do so wish for it to cool down. I had fun cooking and making soup and a couple of casseroles on the few cool days we had. 38 degrees yesterday.
By the way the casserole is lovely. ;)
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38c Cookie!!??!! Hasn't anyone told your weatherman it's almost mid April??!! I do hope he reads this and presses all the appropriate buttons to bring you some relief!!! :) (in the meantime , it's cold cuts and salads for you!! ;) )
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Yes GF I think he needs a new dartboard. They are calling it an Indian Summer, not sure why as summer never really left.
It has been 33, 34 most other days. A real pain in the ar................m.
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This is on the menu for this week - beef for everyone else . . a chicken version for me - ;D
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This is absolutely delicious. My kids looked like they wanted to lick their plates when I cooked it. I had to show them how to mop up the juices with bread. I made it with lamb, only because that is what DH bought and only marinated for 1 hour as per the recipe.
Tonight I made some of the left over into pies with Maggie Beers sour cream pastry. Thanks for Mama Fergie for posting that recipe.
I use Maggie Beers sour cream pastry for pies and everyone loves it :)
250g Plain Flour
200g chilled unsalted Butter
125 g sour cream
Put the flour and butter into TMX and process for 5-7 seconds Speed 6 until it looks crumbly.
Add sour cream and process again for 6 seconds speed 6 until it comes together. A couple of extra seconds if necessary.
Put onto silicon mat or a board and form into a ball and refrigerate until ready to use. At least 20 minutes.
I looked up Maggie Beer pie recipes using that pastry to get a cooking time, as I have not made many pies. I cooked it on 220 degrees for 20 minutes and then turned down to 180 degrees for 5-10 mins until golden brown. No need to precook, just put cold filling into cold pastry and put back in fridge for 20 mins before cooking. Yum, sorry no photo.
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bumping . .a great winter dish!!! :D
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:) Glad you did as I was looking for inspiration for dinner and this is it! Awesome.