Beef/ Veal

 

Continental Veal Schnitzel

Product – Hamburger Helper Coating Mix
6 Veal Steaks, Pack of Gourmet Morsels Hamburger Helper, 1 egg, oil for frying.

Coat Veal or Chicken pieces with egg wash (one egg lightly beaten with a dash of milk) and Gourmet Morsels Hamburger Helper Coating Mix.

Gently fry both sides in healthy oil until golden brown. Or Alternatively, Oven Bake in a Hot Oven.

Hungarian Goulash
Pork/Veal/Beef or Chicken

Product – Hungarian Goulash Blend
1kg of cubed meat (if using chicken then drummettes are recommended), 3 onions diced, Gourmet Morsels Goulash Coating Mix, carrots diced, celery diced, salt & pepper

In a large Saucepan brown diced onions in little margarine until transparent. Add meat and braise until juices disappear. This should take about 15 minutes, stirring constantly. Add tablespoon of Gourmet Morsels Goulash Coating Mix, little salt & pepper to taste. Fill with water until meat is just covered, bring to boil, place lid on saucepan and reduce heat to simmer. Cook until meat tender. Add carrots & celery and cook further 20 minutes.

Serve casserole with steamed rice or mashed spuds.

Serves:4

Mexican Steak

Product – Bushmans BBQ Steak Coating Mix or Spicy Mexican Blend
4 T-Bone Steaks, pack of Gourmet Morsels Bushmans BBQ Steak Coating Mix or (spicy version – Gourmet Morsels Mexican Blend). Diced onions, capsicum and mushrooms.

Coat the steak in coating mix and seal both sides in a hot fry pan. Transfer steaks to a roasting pan. Cover the top of the steaks generously with diced onions, capsicum and mushroom. Salt and Pepper to taste. Cover with foil and bake in a moderate oven for 40 minutes. Serve with mashed potatoes.

Mediterranean Roast Beef

Product – Tuscan Lamb Blend
Any type of Roasting Beef, Pack of Gourmet Morsels Tuscan Lamb Blend, Potatoes, Pumpkin, Zucchini, tomato.

Pre heat oven to 180c and place the meat in a roasting pan. Cover the meat with Gourmet Morsels Tuscan Lamb Blend and Bake in oven until desired.

Bake all the vegetables on an oven tray and sprinkle with Gourmet Morsels Garlic & Herb Salt.

Beef Vindaloo

Product – Gourmet Morsels Vindaloo Blend
Fresh ginger, peeled and chopped 4 garlic cloves, chopped
2 tablespoons wine vinegar
1kg diced beef
3 tablespoons vegetable oil
1 tablespoon of Gourmet Morsels Vindaloo Blend
375ml water

Put the ginger, garlic, Gourmet Morsels Vindaloo Blend with the vinegar into a blender and blend to a puree. Scrape down the sides of the blender and blend for a further 30 seconds. Add more vinegar if necessary to form a smooth liquid paste.

Put the beef in a large bowl and pour over the spice paste. Cover and set aside to marinate for a few hours.

An hour before cooking time remove the bowl from the fridge and set aside.

Heat the oil in a large saucepan. Add the beef, marinade and water and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 30 minutes. Uncover and simmer for a further 30 minutes or until the pork is cooked through and tender.

Transfer the vindaloo to a warmed serving dish and serve at once.

Perfect Steak

Product- Outback Pepper Steak

Steak comes in a choice of popular cuts including rib eye, tenderloin, sirloin, T-bone and rump. Choose a nice red peice of meat and remove it from your fridge 30 minutes before grilling. Coat each steak generously with Outback Pepper Steak Rub (or maybe subsituted with Tuscany Roast Rub, Mexican Rub, Saltbush Roast Rub or Bushmans Rub). Preheat your BBQ grill or frypan to HIGH ans this will seal the juices. Never cut a steak to see if it is done otherwise or the natural juices will run off. Steak is best grilled “MEDIUM”

Chilli Con Carne

Product – Mexican Blend

Ingredients – 1tbs oil, 1 onion diced, 2 crushed garlic cloves, 1/2 teaspoon Gourmet Morsels Mexican Blend, 750g siced rump steak. 2 cups beef stock, 410g can diced tomatoes, 400g can red kidney beans

Heat oil is a medium saucepan and suate onion & garlic until tender. Add mexican rub and stir for one minute. Add the rump steak, stock, tin of diced tomatoes and bring to boil. Reduce to simmer and cook until meat is tender. Drain and rinse kidney beans, add the beans to the steak and cook 10 minutes. Serve

Summer Veal Casserole

Product – Tuscany Roast Rub

Ingredients – 1kg diced veal, 2 onions diced, 1 tablespoon Tuscany Roast Rub, 250g peas and 250g diced carrots.

In a large saucepan, brown the onions until tender. In a bowl mix the Tuscany Roast Rub together with the diced veal until evenly coated. Add the seasoned veal to the saucepan and cook for 5 minutes. Add enough water to just cover the veal and cook with lid on for 30 minutes. Add the peas and carrots and cook another 15 minutes. To thicken the casserole sauce, blend a tablespoon of cornflour into a cup of cold water, add this blend to the casserole and sauce will thicken. Serve with steamed rice or mashed potatoes. Season with salt and pepper to taste.

Stuffed Capsicums

Product – Hungarian Goulash Blend

Ingredients – 750g diced Veal/Pork mix, 1 tablespoon Hungarian Goulash Blend, one cup cooked rice, one egg, four cored sweet long peppers, large tin of Tomato Soup

In a mixing bowl combine minced meat, Hungarian Goulash Spice, cooked rice and egg until mixed through. Stuff each capsicum cavity (decored) with the meat mixture and place into the large saucepan. Add the tin on tomato soup and 300ml water to the saucepan and bring to boil. Reduce to simmer and make small meatballs out of any meat mixture that may have been left over and add to the tomato sauce. Cook with Lid on for approx 30 minutes. Serve with mashed potatoes or toasted crusty bread.