Teriyaki is one of my favourites, I usually have chicken but as we had beef left over from Sunday lunch, beef it is!
I make the teriyaki sauce from this recipe. To the beef I added left over broccoli from the afore mentioned Sunday lunch, add the sauce and serve with rice and spring onions.
The perfect bait!
I love to try new recipes but sometimes it’s gotta be an old favourite. My Mam isn’t the happiest in the kitchen and I was brought up with meals consisting of meat and two veg, so this reminds me of food from my childhood.
Minced beef fried off with onion and mushroom, a veg stock cube and a beef stock cube then chopped carrots added, nice thick gravy then a handful of frozen peas. That is the perfect base, pop it in a casserole dish and top it off with mashed potato and grated cheese then leave it in the oven on 180c for about twenty minutes. I added a bit of broccoli and gravy to serve.
I know it’s often said that burgers are best with a mix of beef and pork mince, however, I prefer beef as it’s less fatty. I know burgers are cheap enough to buy but if I make my own I know exactly what’s in it and with a great local butcher I know where my meat is from too!
A good burger is so easy to make, I add an onion and mixed herbs to the minced beef and flatten them into patties and grill them, also using the healthier option of brown buns. This burger was less healthy with the addition of a fried egg, bacon and cheese. Although it did have tomato and lettuce!
Saturday Kitchen is a guilty pleasure of mine, I’m not sure for how much longer as it’s not quite the same without James Martin. Chef Michael Caines is brilliant and his chopping skills with one hand are simply amazing, I struggle with two! He made beef fillet with a fricassee of mushrooms and garlic puree. We have an abundance of wild garlic at the moment so are trying out new recipes using it. This one was fabulous and will become a regular on our dinner table. I’m going to try and freeze the puree so we can have it all year round, I’ll keep you updated as to how that works!
Find the recipe Here
Beef fillet with wild garlic purée and a fricasse of wild mushrooms
As you can tell from my blog, I love food. I also love the Lake District. Put them both together and I’m one very happy girl!
One of my (many) favourite pubs is in Keswick called ‘The Dog and Gun’ its famous for its amazing Goulash. The menu has changed many times over the years but Goulash remains. It’s the best I’ve ever tasted. It has taken a long time and I have adapted many recipes to find a Goulash as good as the Dog and Gun. So here goes….
Ingredients:
500g stewing steak, cubed (rolled in cornflour)
Goulash
2 tablespoons vegetable oil
1 onion
1 green pepper
1 red pepper
2 carrots
1 stick celery
2 teaspoons paprika
3 tablespoons tomato puree
pinch grated nutmeg
3 teaspoons mixed herbs
salt and pepper
200ml beef stock
200g tin of chopped tomatoes
200ml red wine
3 tablespoons Worcestershire sauce
500g salad potatoes
Method:
Heat the oil in a large pan and fry the finely chopped onion, carrot and celery. Add the meat and fry until browned.
Add paprika, tomato puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped tomatoes, red wine and Worcestershire sauce, stir and pour into the slow cooker then stir in the peppers and potatoes. Cook on low for around 6 hours. Serve with garlic bread.
The Dog and Gun serve this with a dumpling in, but I’m not keen on soggy dumplings so I do without!
Hungry Hyde Household 