11 Steps to Best Cook Beef Stroganoff

Tender strips of beef and mushrooms cooked in sour cream and served over noodles make up this classic beef stroganoff recipe
Serves 4

Ingredients

• 15g/1/2oz dried porcini mushrooms
• 2 tablespoons olive oil
• 100g/4oz shallots, sliced
• 175g/6oz chestnut mushrooms
• 350g/12oz beef fillet, cut into 5mm/1⁄4in slices
• 1⁄2 teaspoon Dijon mustard
• 75ml/3fl oz double cream
• Salt and freshly ground black pepper

Procedure

1. Put the porcini mushrooms in a bowl, cover with hot water and leave to soak for 20 minutes.
2. Drain, reserving the soaking liquid, and chop the porcini.
3. Sieve the soaking liquid through a fine-mesh sieve and reserve.
4. Heat half the oil in a large frying pan.
5. Add the shallots, and cook over low heat, stirring occasionally, for 5 minutes or until softened.
6. Add the porcini, reserved soaking water and chestnut mushrooms.
7. Cook, stirring frequently, for 10 minutes or until almost all of the liquid has evaporated, then transfer the mixture to a plate.
8. Heat the remaining oil in the frying pan, add the beef (in batches if necessary to avoid crowding the pan) and cook, stirring frequently, for 4 minutes or until browned.
9. Return the mushroom mixture to the frying pan, and season with salt and pepper.
10. Put the mustard and cream in a small bowl and stir to mix, then fold into the mixture.
11. Heat through and serve.

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12 Steps to best cook Chili Beef In Tortillas

Chili Beef In Tortillas just like shawarma (A dish which is commonly used in the gulf and Arabian countries). You will love this recipe.

Serves 6–8

Ingredients

• For the tortillas
• 850g/1-3⁄4lb plain flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons vegetable oil
• For the filling
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chilli powder
• 1 teaspoon paprika
• 850g/1-3⁄4lb minced beef
• 1 green pepper, seeded and finely chopped
• 2 garlic cloves, crushed
• 50g/2oz tomato purée

Procedure

1. To make the tortillas, mix the flour and baking powder with the salt.
2. Mix in the oil using a fork, then add enough lukewarm water to enable you to gather the dough into a ball with your hands.
3. Knead lightly to smooth, then leave covered in the bowl for at least 20 minutes.
4. Divide the dough into 24 balls, and roll out each one on a lightly floured surface into a thin pancake, or tortilla.
5. Heat a non-stick frying pan without any oil, and cook each tortilla until the top surface bubbles up.
6. Puncture the blisters and turn to cook the other side.
7. Wrap the tortillas in a clean cloth to keep warm.
8. Meanwhile, to make the filling, heat the oil and sweat the onion gently with the oregano, cumin, chilli powder and paprika until the onion is just soft.
9. Add the beef, green pepper and garlic, and stir gently using a wooden spoon until the meat changes colour and breaks into granules.
10. Put the tomato purée into a bowl, and mix with its own volume of cold water.
11. Stir into the meat and cook, covered, for about 10 minutes.
12. Serve hot with the warm tortillas.

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10 Steps to best cook Beef with Pumpkin

Beef with Pumpkin vegetarians will love this recipe. Especially people who love vegetables.
serves 4–6

Ingredients

• 3 tablespoons sesame oil
• 2 teaspoons dried chilli flakes
• 1 teaspoon ground turmeric
• 600g/1-1⁄4lb sirloin steak, cut into 2.5cm/1in cubes
• 300ml/10fl oz beef stock
• 1 teaspoon soft brown sugar
• 450g/1lb pumpkin, peeled, seeded and cut into 2.5cm/1in cubes
• 1⁄2 teaspoon salt
• For the spice paste
• 2 large onions, chopped
• 4 garlic cloves, chopped
• 2 stalks lemongrass, tough outer layer removed, chopped
• 2.5cm/1in piece of fresh root ginger, chopped

Procedure

1. Put all the ingredients for the spice paste in a blender or food processor, and work into a coarse paste.
2. Heat the oil in a large flameproof casserole dish, add the spice paste and fry over a gentle heat, stirring for about 5 minutes until softened and aromatic.
3. Add the chilli flakes and turmeric, and fry for a further 2 minutes.
4. Add the steak to the pan, stir well to coat in the spice mixture and fry, stirring frequently, for 5 minutes.
5. Add the stock and sugar to the curry, and bring to the boil.
6. Reduce the heat, cover the pan and cook, stirring occasionally, for 35 minutes or until the steak is tender.
7. Add the pumpkin and salt to the pan, and stir gently to mix.
8. Cover and cook for a further 10 minutes or until the pumpkin is tender.
9. Adjust the seasoning to taste.
10. Serve hot.

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12 Steps to best cook Nargisi Kofta

 Nargisi Kofta

Every one likes Nargisi Kofta dish especially children because its easy to eat and this dish increase the beauty of party.

Ingredients

• 1 lb. Ground lean meat or beef
• 1/4 c Chopped onion
• 4 cloves Chopped garlic
• 1 piece Ginger, chopped
• 1/2 t Turmeric
• 3/4 c Water
• Salt and pepper to taste
• 4 T Besan (chick-pea our)
• 1 T Yogurt
• 6 Hard boiled eggs
• 1 Egg for mixing and coating
• 1/2 t Garam Masala
• Oil for frying
• For curry (Masala):
• Oil or ghee
• 2 Chopped onions
• 8 Cloves chopped garlic
• 2 Tomatoes or equivalent paste
• 1″ piece Ginger, chopped
• 1/4 c Yogurt
• 1/4 t Turmeric
• Green onion
• 1/2 t Garam Masala
• 10-15 leaves Coriander
• Salt and pepper to taste

Procedure

1. Heat the water and add the meat, onions, ginger, garlic, salt and pepper.
2. Pressure cook for 10 minutes at 15 psi or 25 min over low heat.
3. Reduce pressure and drain half the liquid.
4. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes.
5. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
6. Coat the hard boiled eggs with the above and deep fry.
7. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste.
8. Add water to the mix if necessary.
9. Add the green sprigs of onion, 1-1/2 c water and cook for 10 minutes covered.
10. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry.
11. Cover and bake at 250 F for 15-20 minutes.
12. Serve garnished with coriander leaves and Garam Masala.

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10 Steps to Best Cook Spiced Ground Meat

Spiced Ground Meat Tasty and Spicy. Especially good for growing age children.

Ingredients

• 1 lb. ground lamb or beef
• 1 tbsp. garam masala
• 1/2 tsp. salt
• 3 tbsp. vegetable oil
• 1/2 medium onion, thinly sliced
• 3 cloves garlic, chopped
• 1 tbsp. chopped fresh ginger
• 3 cardamom pods
• 1 stick cinnamon
• 2 medium potatoes, peeled and chopped
• 1 c. water
• 1 green chilli, chopped
• 2 medium tomatoes, chopped
• 10-oz. package frozen peas, thawed or 17-oz. can green peas, drained Fresh coriander for garnish

Procedure

1. In a bowl, mix together meat, garam masala, and salt.
2. Heat oil in a large skillet over medium-high heat.
3. Add onion, garlic, ginger, cardamom, and cinnamon and fry about 5 minutes, or until onions turn brown.
4. Add meat mixture and stir until meat is completely brown.
5. Add potatoes and water, lower heat, and simmer about 20 minutes, or until potatoes are tender and liquid has cooked off.
6. Add chilli, tomatoes, and peas and stir to combine.
7. Cook for about 5 minutes to heat through.
8. Remove skillet from heat.
9. Remove cardamom pods and cinnamon stick from skillet.
10. Garnish kheema with coriander leaves and serve steaming hot.

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