We get our fresh meat (other than from local suppliers) from a company called Hunts. They deliver the next day and have a relatively small minimum order so we are able to keep our orders small and fresh and at a great price (two packets of any meat for £5). Without a doubt, chicken fillets are our most popular but as the seasons change I think beef will also start to climb the charts. Tonight, I pick out a pack of diced beef for our supper and as the day has been chilly feel the need for a real winter warmer.
Beef on Bakers
Ingredients
packet of diced beef
2 baking potatoes
chopped onion
chopped celery
chopped carrot
tblsp plain flour
mushrooms
600ml beef stock
dash of red wine
lee and perrins worcester sauce
creme fraishe
1. Pre heat the oven to 200C/gas mark 6 and throw in baking potatoes having given them a poke with a fork first.
2. In a large frying pan, fry the onion, celery and carrot for 5 mins on a medium heat until softened.
3. Turn the heat to high and brown the beef in the pan with the onions, etc until well browned.
4. Once the meat is browned, turn the heat back to medium and add the flour so that the whole pan becomes a bit of a mushy paste of the ingredients. Cook for a minute.
5. Gradually add the stock, stirring in between to ensure the paste starts to become a smooth sauce. Stop adding the stock once you've got the consistency you like for a sauce - you can always add more stock at a later date if it becomes too thick again.
6. Add a generous dash of red wine and a good glug of worcester sauce and season to taste. Bring to a gentle bubble and then add the mushrooms.
7. Leave to simmer for 20 mins, stirring occasionally and adding more stock if required.
8. Once the baked potatoes are done take from the oven cut open and add lashings of salted butter (and/or mayo if you wish). Add the beef on top and then top with a glob of creme fraishe.
B.E.A.U.T.I.F.U.L.....
Beef on Bakers
Ingredients
packet of diced beef
2 baking potatoes
chopped onion
chopped celery
chopped carrot
tblsp plain flour
mushrooms
600ml beef stock
dash of red wine
lee and perrins worcester sauce
creme fraishe
1. Pre heat the oven to 200C/gas mark 6 and throw in baking potatoes having given them a poke with a fork first.
2. In a large frying pan, fry the onion, celery and carrot for 5 mins on a medium heat until softened.
3. Turn the heat to high and brown the beef in the pan with the onions, etc until well browned.
4. Once the meat is browned, turn the heat back to medium and add the flour so that the whole pan becomes a bit of a mushy paste of the ingredients. Cook for a minute.
5. Gradually add the stock, stirring in between to ensure the paste starts to become a smooth sauce. Stop adding the stock once you've got the consistency you like for a sauce - you can always add more stock at a later date if it becomes too thick again.
6. Add a generous dash of red wine and a good glug of worcester sauce and season to taste. Bring to a gentle bubble and then add the mushrooms.
7. Leave to simmer for 20 mins, stirring occasionally and adding more stock if required.
8. Once the baked potatoes are done take from the oven cut open and add lashings of salted butter (and/or mayo if you wish). Add the beef on top and then top with a glob of creme fraishe.
B.E.A.U.T.I.F.U.L.....
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