December 2, 2008 by Lisa
I was looking for a recipe for a borsch similar to what I had at the very lovely Troikka in Helsinki some months ago. This, sadly, isn’t it. Nice, but not right. Part of the problem is that I couldn’t find fresh beetroot, only vacuum-packed, precooked. I also think that it would be nice if the vegetables were pureed prior to adding back the cubed beetroot.
- 1 kilo stewing beef
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 liters water
- 2 carrots, julienned
- 1 small head cabbage, sliced thinly
- 8 small cooked beetroots, cubed
- 1/3 red onion
- 250gm tomato paste
- juice of half a lemon
- 2 tablespoons flour
- salt, pepper
- fresh dill
- soured cream
For the stock, cover the beef in water, add a bit of salt and bring to the boil. Skim off the scum that forms and reduce to a simmer. Add the carrot and celery and cook for at least an hour and a half. I actually cooked it for nearly three. When it’s done, put the meat aside and strain the stock.
Add the cabbage and cook for 15 minutes. Add the julienned carrots and onion and cook an additional 15 minutes. Add the cubed beetroot, tomato paste and lemon juice and cook another 15 minutes. Mix the flour with a little water and stir into the soup. Finally add the meat back to the soup and cook until thickened.
Add salt and pepper to taste, serve with dill and soured cream.
Category Dinner Menu | Tags: beef,beetroot,beets,dinner,side dish,soup,stew | No Comments
November 11, 2006 by Lisa
This is my take on the classic ragu of Bologna. Pretty close to the original, with the exception of veal and giblets and other meaty things that make it even more incredibly rich than this recipe using cream.
- 500grams minced beef
- 2 carrots, chopped
- 1 shallot, chopped
- 45 grams pancetta, cubed
- wineglass of red or white wine
- 1/2 to 3/4 cup milk or cream
- salt and ground pepper
- 1 cup chicken broth
- half a tube of double concentrate tomato paste
- olive oil
Brown the pancetta in the olive oil for a couple of minutes, then add the carrots and shallots and cook until limp. Add minced beef and brown. mix together tomato paste, broth and wine and add to the browned beef. Add salt and pepper to taste (a couple of turns of the pepper grinder and a few shakes of salt). Cover and simmer for half an hour or so. Add the milk or cream a little at a time, stir and simmer uncovered a bit longer, maybe 15 minutes or so.
Serve with penne, or preferably, fresh tagliatelle.
Category Dinner Menu | Tags: beef,bolognaise,Italian,pasta,penne,ragu,sauce,spaghetti,tagliatelli | No Comments
October 30, 2005 by Lisa
Yeah, OK – meatloaf is stupidly easy, but I’ve messed it up in the past by not using enough meat (yes, really) or crackers. Consider this my personal aide memoire.
- 800g pack of mince
- 2 whole eggs
- 1/2 chopped onion or 3 chopped shallots
- 10 Jacobs crackers, crushed finely
- salt, pepper and any other spices deemed appropriate. Oregano or rosemary next time, perhaps?
For the top:
Heat in a small saucepan:
- 1/2 cup ketchup
- good squeeze of American mustard or 1 tsp powdered mustard
- 2 tablespoons brown sugar
- dash of worchester sauce
Mix the meatloaf ingredients well and press into a loafpan. Cover the top with the sauce and place in a 175 degree oven for about an hour. Must be served with mash and brown gravy and the leftovers chilled and sliced for sandwiches. There’s no point if you don’t make enough for sandwiches the next day!
This version makes 3 suppers and 3 sandwiches. Sandwiches should be served on thick white bloomer with mayonnaise. All vitally important.
I saw another recipe that used sausage as well, which could be rather nice. Will try this next time.
Category Dinner Menu | Tags: beef,southern food | No Comments
December 6, 0206 by Lisa
Ooh, yum. My recent trip to the states gave me a taste for some American home cooking. I dragged a couple packets of corn bread mix home and made this easy chili with what I could find in the house.
- 500gm beef mince
- 1 large shallot or half an onion
- 2 tablespoons olive oil
- 1 can kidney beans
- 3 fresh tomatoes, chopped roughly or 1 can chopped plum tomatoes
- 1 tablespoon cumin
- 1 tablespoon flour
- 3 tablespoons water
- several good shakes Tabasco (I think I did about 10) or chili powder to taste
- 1 half a tube of tomato paste
- salt and pepper to taste
Brown the beef and shallots in the olive oil. Add the kidney beans, pasta sauce and fresh tomatoes and cook for 10 minutes. Mix the flour, cumin, tabasco and water into a paste and add it to the beef and beans. Cook an hour at low heat, stirring frequently. Longer is even better, when poss. Add more tabasco and salt and pepper as you like!
Category Dinner Menu, Lunch Menu | Tags: beans,beef,chili,spicy,TexMex | No Comments