Tasty Beef Recipes
Below you will see Tambo State School's year 7-10 students' favourite beef recipes.
Swiss Steak - Steele Howard, Year 9...Grandma's Recipe
Pasta with
pepper steak - Brooke Bailey, year 9
Ingredients
400g tagliatelle
1/3 cup (80ml) olive oil
50g unsalted butter
450g rump steak, trimmed
1/2 onion, halved, thinly sliced
1 tablespoon green peppercorns in brine
2 garlic cloves, finely chopped
200g button mushrooms, thinly sliced
200ml dry white wine
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup (125ml) beef stock
1/2 cup (125ml) thickened cream
2 tablespoons chopped flat-leaf parsley
Method
Cook the pasta according to packet instructions, then drain.
Toss with 1 tablespoon of the olive oil, season with salt and pepper, and set aside.
Heat butter and remaining oil in a large frypan over very high heat, add steak and cook for 1-2 minutes each side, remove and set aside. Reduce heat to medium; add onion, and cook, stirring occasionally, for 4-5 minutes until soft. Add the drained peppercorns, garlic, mushrooms and wine, and cook for a further 2-3 minutes.
Add mustard, Worcestershire sauce, stock and cream, season well, and then allow simmering for 2 minutes.
Slice the steak thinly and add to the pan with the pasta and parsley, then toss gently to combine.
Ingredients
400g tagliatelle
1/3 cup (80ml) olive oil
50g unsalted butter
450g rump steak, trimmed
1/2 onion, halved, thinly sliced
1 tablespoon green peppercorns in brine
2 garlic cloves, finely chopped
200g button mushrooms, thinly sliced
200ml dry white wine
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup (125ml) beef stock
1/2 cup (125ml) thickened cream
2 tablespoons chopped flat-leaf parsley
Method
Cook the pasta according to packet instructions, then drain.
Toss with 1 tablespoon of the olive oil, season with salt and pepper, and set aside.
Heat butter and remaining oil in a large frypan over very high heat, add steak and cook for 1-2 minutes each side, remove and set aside. Reduce heat to medium; add onion, and cook, stirring occasionally, for 4-5 minutes until soft. Add the drained peppercorns, garlic, mushrooms and wine, and cook for a further 2-3 minutes.
Add mustard, Worcestershire sauce, stock and cream, season well, and then allow simmering for 2 minutes.
Slice the steak thinly and add to the pan with the pasta and parsley, then toss gently to combine.
Tazma’s Lasagne Recipe, Year 10
Ingredients
2 teaspoons olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
750g beef mince
2 x 400g cans Italian diced tomatoes
125ml (1/2 cup) dry red wine
55g (1/4 cup) tomato paste
Salt & freshly ground black pepper
Olive oil, extra, to grease
4 fresh lasagne sheets
55g (1/2 cup) coarsely grated mozzarella
Mixed salad leaves, to serve
cheese sauce
1L (4 cups) milk
1 brown onion, halved, coarsely chopped
8 fresh parsley stalks
8 whole black peppercorns
4 whole cloves
2 bay leaves
60g butter
50g (1/3 cup) plain flour
70g (1 cup) finely grated parmesan
Pinch ground nutmeg
Method
Step 1
Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
Step 2
Meanwhile, to make the cheese sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.
Step 3
Strain the milk mixture through a fine sieve into a large jug. Discard solids.
Step 4
Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
Step 5
Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
Step 6
Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.
Step 7
Preheat oven to 180°C. Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.
Ingredients
2 teaspoons olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
750g beef mince
2 x 400g cans Italian diced tomatoes
125ml (1/2 cup) dry red wine
55g (1/4 cup) tomato paste
Salt & freshly ground black pepper
Olive oil, extra, to grease
4 fresh lasagne sheets
55g (1/2 cup) coarsely grated mozzarella
Mixed salad leaves, to serve
cheese sauce
1L (4 cups) milk
1 brown onion, halved, coarsely chopped
8 fresh parsley stalks
8 whole black peppercorns
4 whole cloves
2 bay leaves
60g butter
50g (1/3 cup) plain flour
70g (1 cup) finely grated parmesan
Pinch ground nutmeg
Method
Step 1
Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
Step 2
Meanwhile, to make the cheese sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.
Step 3
Strain the milk mixture through a fine sieve into a large jug. Discard solids.
Step 4
Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
Step 5
Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
Step 6
Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.
Step 7
Preheat oven to 180°C. Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.