beef stock Archives - Just Julie

Beef Stroganoff

Julie Olive — Thu, 13 May 2021 13:08:57 +0000

Beef Stroganoff is originally a Russian dish of sautéed pieces of beef served in a sauce made with sour cream. From its origins in mid-19th-century Russia, it has become a very popular dish around the world, with considerable variation from the original recipe.

It is a very easy dish to cook and pleasantly nice to eat especially if you add a more liberal dash of brandy. I have not made it for a long time but recently I am so lazy I just want to cook dishes that takes less than an hour from start to finishing cleaning my kitchen.

Hubby loved it and had 2 bowls for his lunch! That mean I passed. He can have 2 bowls but no more bread.

Remember you can add more mushrooms, onions etc. When I could I love to add whole small onions. it is entirely up to you. As there is so many variation of this dish make it your own by cooking it to suit yourself.

Beef Stroganoff

Ingredients

1 kg beef (I used ribeye, because I could and because I preferred it)
1 tbsp Butter
2 large Onions
half bulb Garlic
200 to 300 g Chestnuts Mushrooms
2 tbsp Dijon whole grains mustard
Beef stock
2 tbsp Sour cream
1 – 2 tbsp Brandy
Parsley
Freshly ground salt & Pepper

Instructions

Preparing the beef

Slice your beef and then seasoned with salt & pepper.
Heat some oil till hot and pan fry your beef strips quickly. Remove and set aside.

Preparing the Sauce

Heat your pot and melt the butter.
Add in the onions, Djion mustard (I prefer wholegrains) and mushrooms until soft.
Add in your beef stock and bring to boil.
I add in my brandy now or you could flambé the beef earlier on when you were frying them. However I like to taste just a bit of the brandy.
Finally add in the beef and season. Bring to boil and serve.
Serve with rice, bread, pasta or couscous and if you are on a diet with mix salads.

Notes

Note – if you want a richer sauce, you can add extra sour cream or crème fraiche or a big dollop of double cream for that ‘creamy’ yumminess.

OLYMPUS DIGITAL CAMERA

Most of my cook starts with BUTTER

I love whole grain mustard

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Beef gravy as taught by my outlaws

Julie Olive — Fri, 25 Dec 2020 19:44:32 +0000

It is of not secret that I call my in-laws, my outlaws and they still love me (I think) kekekekeke This is they way they make gravy. My son declared that today’s gravy was so good he could drink it like beef broth if hungry.

Guidance on how to make with pictorial today.

Sear with enough heat and butter + oil. Must be smoking hot.
Remove and clean out your cast iron and but fresh butter + garlic then put your beef back to roast in oven.
After roasting remove the roast to rest and let start to make the gravy.
+ 2 tbsp of flour (more flour more gravy) then beef stock. I did not make red wine jus today so no red wine needed.
Sieve to remove all the impurities like bits of rosemary and thym etc.
Now the garlic…..pressed some out. mince and add to your gravy.
Bring your gravy to the boil with the added garlic pulp and now you may season to taste. +salt + pepper. Lastly drop in a lump of butter before serving.

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The British Stew

Julie Olive — Tue, 14 Apr 2020 19:41:36 +0000

Today we are still in lockdown in the UK due to Covid-19. This morning I woke up in a cooking mood. At first I wanted to cook 3 meals for today, breakfast, lunch and dinner.

However I ended up only cooking 2 meals. Brunch of roast chicken with noodles and dinner is traditional old British stew.

So early in the morning I phoned my mother in law and went over with her the steps for cooking this dish. I have watched her enough time cooking it but it’s nice to hear her instructions kekekekekeke She did give me a very crucial information that I did not know before!!! Then I realised why I don’t like cooking stews. It sticks to the bottom of my pan and I need to soak overnight to wash!

However due to my mother in law’s tip I cooked the best stew ever and nothing stuck to the bottom of my pan. My son woofed down 5 dumplings when he came back from. I will definitely cook this for him again! His ‘so good mum’ makes me so happy.

It is seldom that I cook stew because I am also not a big fan of stew but today I cook for my son as I know he loves a good stew with dumplings, lots of my special dumplings. Also when he last went out to do shopping with his Dad a fortnight ago he bought a stew pack – a packet from the supermarket containing the root vegetables for stew. I think that is a big HINT!

I have a few potatoes left so I decided to add them in too to bulk it up a bit. Both the hubby and the son were really happy!

Note – Traditionally you can serve this with mashed potatoes but I prefer to stew the potatoes as well. One step of work less.

The British Stew

Ingredients

Stew Ingredients

3 tbsp Butter
2 tbsp Plain flour
1 kg Beef (I used beef and lamb chops)
3 Potatoes
2 Onions
3 cloves Garlic
1 small Swede
2/3 Parsnip
2/3 Carrots
1 cup Red wine
2 cup Beef Stock
2 Beef OXO cube
1 tbsp Worcestershire sauce
2 Bay leaf
1 tbsp Balsamic vinegar
1 tin Oxtail Soup
1 tin baked Beans
Freshly ground pepper
Freshly ground salt
Leeks/ Celery/ Peas (optional)

Dumplings

120 g Flour + baking powder if not self-raising
60 g Suet
Salt
Pepper
Water

Instructions

Chunked your meat and dust them with flour, Seasoned with some salt and pepper. Fry in melted butter.
When your meat is browned, removed and set aside.
Fry your onions and garlic till fragrant then add back in your protein and beef stock.
Put in your oxo cubes, the Worcestershire sauce and balsamic vinegar. Cover and simmer for an hour till the meat is soft and tender.
While your meat is STEWING make your dumplings. Just add everything and form to a ball then into smaller balls.
When your stewing beef is tender enough add in your root vegetables and oxtail soup. Stew for another 30 minutes.
When your root vegetables are tender enough add in your baked beans. bring the whole pot to boil and place your dumplings around the sides. Cover and stew for 12 minutes or so and it's ready to be served.

Notes

TIP – You must add the baked beans in LAST, bring to boil and add your dumplings in immediately or your stew will stick to the bottom of your pan! I found out today it is TRUE!!!!

TIP – I did not have enough beef today so I mixed beef and lamb.

TIP – I did not have leeks and celery so I used some peas, sweet corn mix vegetables from my freezer.

TIP – Beside the root vegetables pack for stew I added a few red potatoes.

British Stew with dumplings

Beef & Lamb
Seasoned flour
Fry in butter
Onions & Garlic
Beef Stock & red wine, bay leaf.
Beef oxo
Worcestershire Sauce & simmer for an hour.
Add in all the root vegetables & simmer for 30 minutes
Oxtail soup
Baked Beans & bring to boil

Making the dumplings
Shaping
Putting in the dumplings immediately when the beans are boiling.
Stew the dumplings for 12 minutes
It’s done! The dumplings are 3 times the size!

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