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Dinner Recipes – Beef

Rissoles

 

80 g dairy free margarine

3 onions, chopped

6 teaspoons egg replacer

6 tablespoon water

500 g minced meat

3 teaspoon chopped parsley

1 teaspoons salt

1/2 teaspoon black pepper

Vegetable oil for frying
Coating

4 tablespoons of egg replacer

8 tablespoon water

Gluten free crumb mix

Dipping sauce
Melt the margarine in a frying pan over low heat. Gently cook the onions in the margarine for 6 minutes or until soft and transparent.

Whisk together the egg replacer and water.

Combine the mince, parsley, salt and egg replacer mixture. Add the onions and mix thoroughly. Roll into bite size balls.

Whisk together the egg replacer and water in a bowl. Dip the meatball into the egg replacer mixture than roll in all-purpose crumbs.

Heat some oil in a shallow frying pan over medium heat. Fry the rissoles until they are golden brown all over drain on absorbent kitchen paper

Serve hot or cold with dipping sauce.

 

 

Dairy Free Gluten Free Lasagne

 

700 g beef mince

1 onion, chopped

2 garlic cloves, crushed

2 x 400 g cans tomatoes, diced

1 tablespoon tomato paste

1 cup baby spinach leaves

2 tablespoon dried oregano, or to taste

1 tablespoon dried basil, or to taste

1/2 tsp dried rosemary, or to taste

1 tsp paprika

Pinch salt and pepper, to taste

1x 200 g packet gluten-free lasagne sheets

2 cups dairy free cheese, grated

2 tablespoons dairy-free margarine

1 tablespoon gluten-free corn flour

3 cups dairy free milk

1/2 tsp nutmeg, or to taste

 

Bolognaise Sauce

Cook mince, onion and garlic until meat is browned.

Add canned tomatoes, tomato paste, herbs (oregano, basil, rosemary), and paprika. Salt and pepper to taste.

Add baby spinach leaves. Simmer gently for 15 minutes.
White Sauce

Melt dairy free margarine in medium saucepan over low heat.

Stir in corn flour until smooth paste is formed.

Slowly add dairy free milk to saucepan (1 cup at a time), stirring constantly.

Add 1 cup of dairy free cheese and nutmeg.

Stir until mixture is smooth and thickened, take off heat and set aside.

 

Preheat oven to 180°C.

Using an oven-safe rectangular baking dish, spoon roughly 1/2 cup of the meat sauce into the bottom of the dish (just enough to wet the bottom).

Arrange 3 lasagne sheets (depending on dish size) over the meat on the base.

Spoon 1/3 of the meat onto the sheets, spread evenly to the edges of the dish.

Spoon 1/3 of the cheese sauce evenly over the meat layer.

Repeat last 2 steps.

Top with remaining lasagne sheets, meat (if any), and cheese sauce.

Top with 1 cup grated dairy free cheese, spread out evenly.

Bake for 45 minutes.

Cover top with foil, let rest for 5–10 minutes before serving.

 

 

Beef and Vegetable Fried Rice

 

2 tsp vegetable oil

200g beef steak cut into thin strips

3 spring onions, thinly sliced

1 small carrot, finely diced

1 bunch broccoli, trimmed, cut into 3 cm pieces

125g can corn kernels, drained

50g diced ham

3 tsp soy sauce

1 tsp sesame oil

Cooked rice

Heat a frying pan over high heat. Add 1 tsp oil and swirl to coat. Add half the steak and cook for 2 minutes or until browned. Transfer to a bowl. Repeat with remaining steak.

Heat remaining oil. Add spring onion, carrot and broccoli. Cook, stirring, for 2 minutes or until softened. Add corn, ham and cooled rice. Return beef to pan with soy sauce and sesame oil. Toss until well combined and heated through.

 

 

Chilli beef on avocado

 

1 tablespoon olive oil

1 large onion, finely chopped

500g beef mince

400g can chopped tomatoes

1/2 cup gluten free beef stock or water

2 tablespoon tomato paste

1 tablespoon cocoa powder

1 tsp chilli powder

1 tsp dried oregano

420g can red kidney beans, rinsed, and drained

2 avocados

Steamed white rice, thinly sliced red onion, coriander sprigs and corn chips, to serve

 

Heat olive oil in a large frypan over medium-high heat. Add onion and cook for 2-3 minutes until soft. Increase heat to high, then add beef mince and cook, stirring, for 4-5 minutes until browned. Reduce heat to medium, then stir in the tomato, stock, tomato paste, cocoa, chilli powder and oregano, and simmer for 15 minutes. Add kidney beans and cook for 5 minutes or until heated through.

Meanwhile, halve the avocados, remove the stones and peel.

Divide the rice among serving bowls and top with avocado halves. Top with chilli beef, and garnish with onion and coriander. Serve with corn chips.

 

 

Spicy mince

 

2 teaspoons olive oil

1 medium brown onion, finely chopped

2 garlic cloves, crushed

500g lamb mince

2 tablespoons Moroccan seasoning

2 medium tomatoes, finely chopped

1/4 cup currants

2 tablespoons lemon juice

1/4 cup chicken liquid stock

2 tablespoons pine nuts, toasted

2 tablespoons finely chopped fresh flat-leaf parsley leaves

 

Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until softened. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.

Add seasoning. Cook, stirring, for 1 minute or until fragrant. Add tomato, currants, lemon juice and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until thickened. Stir through pine nuts and parsley. Serve with bread.

 

 

Tacos

 

1 lb. ground chicken, beef, turkey or ground tofu “mock meat” crumbles, or cooked black or pinto beans

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon dried oregano

1 tablespoon garlic powder

2 tablespoon chili powder

2 tablespoon ground red pepper

Pinch cayenne pepper

1 tablespoon starch

1/4 cup chicken or veggie broth (or more if needed)

In a skillet over medium heat, brown meat or beans and salt, pepper, oregano and garlic powder until meat is completely cooked through or until beans are completely warmed and gently browned.

Meanwhile, mix together the chili powder, red pepper, cayenne pepper, and starch. Stir in the broth to make a slurry. When the meat or beans are completely cooked, stir in the slurry to coat thoroughly. (Add more broth, if necessary, if the slurry is not sufficient to coat.)

Serve immediately with corn or flour tortillas or rolled inside lettuce leaves with your favourite toppings — salsas, tomatoes, lettuce, olives, cheese, guacamole, or peppers.

 

 

Spicy devilled sausages

 

500g gluten free beef or pork sausages

1 tablespoon olive oil

1/2 cup (125ml) water

1 teaspoon soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon mustard

1/4 teaspoon cayenne pepper (or to taste)

2 tablespoons tomato paste

1 tablespoon brown sugar

Heat oil in pan and brown sausages until cooked. Drain any excess oil from pan.

Combine all other ingredients with the water to make a sauce.

Add to sausages stir until sauce begins to boil then reduce heat to a simmer, stirring occasionally for about 10 mins.

Serve with either a potato, sweet potato mash or on a bed of steamed rice with vegetables.

 

 

Beef Kofta Curry

 

500g beef mince

1 teaspoon each garam masala and ground coriander

1/2 cup chopped coriander leaves and stalks

1 onion, finely diced

1/4 cup korma paste

400g crushed tomatoes

165 ml can light coconut cream.

 

Combine mince, garam masala, ground coriander and 2 poon of chopped coriander in a bowl. Using your hands, mix well to combine. Divide into 12 sausage shapes.

Heat 2 teaspoon oil in a non-stick frying pan over medium high heat. Add kofta and cook for 5 min or until brown all over. Remove with a slotted spoon and set aside.

Add onion to pan, cook 5 min then add the korma paste and cook for 3 min. stir through the tomato and coconut cream. Simmer for 5 min. Return all koftas and simmer for 10 -12 min or until cooked through and sauce has thickened. Stir through remaining coriander. Serve with rice.

 

 

Beef and Vegetable Rice

 

1 tablespoon olive oil

500g mince meat

6 medium tomatoes, finely chopped

8 mushroom, finely chopped

2 cups frozen peas

3 cup cooked rice

 

Heat the oil in a frying pan over medium heat. Cook the beef, stirring, until browned.

Add the tomatoes, mushroom ad peas and cook, stirring, until the vegetables soften. Add the rice and cook, stirring, until hot.

 

 

Beef and Bean Nachos

 

1 onion, diced

1 teaspoon chili flakes

3 teaspoons each ground coriander, ground cumin and smoked paprika

500 g lean beef mince

2 tablespoon tomato paste

400 g can each diced tomatoes and red kidney beans

200 g bag corn chips

 

Heat 1 tablespoon oil in a large frying pan over medium heat. Cook onion for 3 min. add spices and cook, stirring, for a further 2 min.

Add the beef mince, increase temperature to high and cook, breaking up lumps, until browned. Stir through tomato paste, cook 1 min. add the tomatoes, drain and rinsed kidney beans and 1 cup water. Bring to the boil, reduce heat to low, simmer for 30 min.

To serve, arrange corn chips over a large platter or individual’s plates. Top with beef mixture. Garnish with diced avocado, chopped tomato and coriander sprigs.

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