Carsten Schafer


Recipes in category: Dinner-Beef

  1. Beef Bourguignon
  2. Beef Stew (without potatoes)
  3. Beef Stroganoff with Portobello Mushrooms
  4. Chili con Carne
  5. Garlic Meatball Po'Boys
  6. Hungarian Goulash
  7. Meatballs
  8. Mexican Ground Beef Casserole
  9. Pastor Ryan's Bolognese Sauce
  10. Stuffed Peppers

  • 1.5 kg [or 3.30693 0.00] chuck steak, cut into 5cm/2in pieces
  • 3 tbl [or 44.3604 0.00] olive oil
  • 1 large carrot, peeled and cut into chunks
  • 1 large onion, peeled and cut into chunks
  • 2 sticks celery, rough chopped
  • 2 bottles red burgundy wine
  • 2 sprigs fresh thyme
  • 1 head garlic, cut in half horizontally
  • 4 bay leaves
  • 50 g [or 1.7 0.00] unsalted butter
  • 225 g [or 7.65 0.00] whole piece of smoked bacon or pancetta
  • 450 g [or 15.3 0.00] shallots, peeled
  • 2 tbl [or 29.5736 0.00] plain flour
  • 375 g [or 12.75 0.00] chestnut mushrooms
  • 290 ml [or 10.206579 0.00] fresh beef stock
  • 5 tbl [or 73.934 0.00] brandy
  • freshly chopped flatleaf parsley
Serves 6
Preparation time overnight
Cooking time 1 to 2 hours
1. Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool.
2. Place the beef in a large bowl and pour over the wine marinade separating just the marinade (remove veggies). Cover and place in the fridge overnight. This is known as a cook marinade.
3. Preheat the oven to 150C/300F/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.
4. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.
5. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish.
6. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.
7. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.
8. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender.
9. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes.
10. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time.
11. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli.
Antony Worrall Thompson from Food and Drink

  • 2 lb [or 907.2 0.00] stewing beef, trimmed and cut into 1” pieces
  • 2 tbl [or 29.5736 0.00] flour (I used almond flour)
  • 1/2 (sm) package mushrooms, cubed
  • 1 carrot, sliced
  • 1 celery rib, sliced
  • 12-20 pearl onions, trimmed
  • 2 garlic cloves, finely diced
  • 1 cup [or 225 0.00] roughly chopped cabbage or sliced green beans, or chopped radishes, etc.
  • 4 cup [or 900 0.00] beef stock
  • 28 oz [or 793.8 0.00] can diced tomatoes
  • 1 tbl [or 14.7868 0.00] tomato paste
  • 1/2 cup [or 112.5 0.00] red wine
  • bouquet garni of parsley, rosemary, thyme
  • 2 bay leaves
  • salt and pepper to taste
Toss beef cubes in flour. Heat Dutch oven or soup pot on medium-high and add butter. Sear beef in small batches (remove beef once seared on all sides.)
Add tomatoes, broth, wine, and paste to pot, and add beef back in. Simmer on low heat for one hour.
Add vegetables, bouquet garni, bay leaves, and s&p, and simmer for another 30-40 minutes.
Remove bouquet garni and bay leaves and serve.
Date added:

  • 2 tsp [or 9.85784 0.00] canola oil
  • 1 tbl [or 14.7868 0.00] canola oil
  • 1 lb [or 453.6 0.00] flank steak, trimmed
  • 4 large portobello mushrooms, stemmed, halved and thinly sliced
  • 1 large onion, sliced
  • 3/4 tsp [or 3.69669 0.00] dried thyme leaves
  • 1/2 tsp [or 2.46446 0.00] salt
  • 1/2 tsp [or 2.46446 0.00] freshly ground pepper
  • 3 tbl [or 44.3604 0.00] all-purpose flour
  • 14 oz [or 396.9 0.00] can reduced-sodium beef broth
  • 2 tbl [or 29.5736 0.00] cognac, or brandy
  • 1 tbl [or 14.7868 0.00] red-wine vinegar
  • 1/2 cup [or 112.5 0.00] reduced-fat sour cream
  • 4 tbl [or 59.1472 0.00] chopped fresh chives, or parsley, divided
Meaty portobello mushrooms add to the richness of this meal without adding a lot of fat and calories. Ensure the tenderness of the flank steak by slicing it against the grain.
1. Heat 2 tsp oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
2. Heat the remaining 1 tbl oil in the skillet over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
Nutrition Information Per serving
Calories: 329 Carbohydrates: 14g Fat: 16g
Saturated Fat: 5g Monounsaturated Fat: 7g Protein: 27g
Cholesterol: 56mg Dietary Fiber: 2g Potassium: 638mg Sodium: 383mg
Nutrition Bonus: Selenium (42% daily value), Zinc (31% dv), Potassium (18% dv), Iron (15% dv).

  • 1 lb [or 453.6 0.00] lean ground beef
  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 1 can cannellini, drained
  • 15 oz [or 425.25 0.00] can tomato sauce
  • 28 oz [or 793.8 0.00] can diced tomatoes
  • 1 small can green chiles
  • 6 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 medium jalapeno, seeded and minced
  • 1 large onion, chopped
  • 2 tbl [or 29.5736 0.00] olive oil
  • 3 tbl [or 44.3604 0.00] chili powder
  • 1 and 1/2 tbl brown sugar
  • 3 tsp. dried oregano
  • 3/4 tbl [or 11.0901 0.00] ground cumin
  • 1/8 tsp [or 0.616115 0.00] ground allspice
  • 1/8 tsp [or 0.616115 0.00] ground cloves
Chili con carne is a great chili recipe that can be served on its own or over pasta or rice for an even heartier winter meal.
Place oil in a large stockpot and heat to medium heat. Add ground beef, and cook with stirring until the meat just loses its red color.
Add green chiles, garlic, red bell pepper, jalapeno, and onion to the meat. Saute until the onions are translucent.
Stir in chili powder, brown sugar, oregano, cumin, allspice, and cloves, Add tomatoes and tomato sauce. Simmer on low heat for 15 minutes.
Add black beans, pinto beans, and cannellini. Cook chili con carne recipe for an additional 20 minutes.
Cook's note: If you like your chili con carne recipe to be a bit thinner, add beef broth, chicken broth or vegetable broth to the chili in small increments. Don't add too much or you will have soup instead of a delicious chili con carne.

  • 2 lb [or 907.2 0.00] ground beef
  • 1/2 cup [or 112.5 0.00] finely chopped onions
  • Salt and black pepper
  • Cayenne
  • 12 garlic cloves, halved
  • 1/2 cup [or 112.5 0.00] flour
  • Essence, recipe follows:
    • 3 tbl [or 44.3604 0.00] vegetable oil
    • 2 cup [or 450 0.00] onions, julienned
    • 1 cup [or 225 0.00] bell pepper, julienned
    • 2 cup [or 450 0.00] water
    • 4 bay leaves
    • 3 tbl [or 44.3604 0.00] chopped parsley
    • 3 each foot-long loaves of French bread
    • 6 tbl [or 88.7208 0.00] Creole Mustard
    • 6 tbl [or 88.7208 0.00] mayonnaise
    • 9 slices of Provolone cheese
In a mixing bowl, combine the beef and minced onions together. Season the mixture with salt, pepper, and cayenne. Mix well with your hands and form 18 meatballs. Insert a half of a clove of garlic in the center of each and pinch the beef around it. Combine the flour and Essence in a shallow plate. Roll the meatballs evenly in the flour mixture. Reserve any excess flour. In a large skillet, heat the oil. When the oil is hot, add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. Stir in the reserved flour mixture. Stir constantly for 3 to 4 minutes, making a dark roux. Add the onions and green peppers. Season with salt and cayenne. Cook for about 10 minutes, or until the vegetables are soft. Add the water, bay leaves, parsley and mix well to combine. Bring to a boil and return the meatballs to the pot. Reduce the heat to a simmer and cook for about 1 hour, uncovered. Skim off any fat that has risen to the surface. Remove the bay leaves. Split the French bread loaf in half. Spread one half with 2 tbl of the mustard and the other half with 2 tbl of the mayonnaise. Lay three pieces of the cheese on top of the mayonnaise. Place 6 meatballs on each loaf of bread. Spoon the sauce over the meatballs. Top the meatballs with the remaining half of bread. Cut the sandwich in half and serve immediately
Emeril Lagasse

  • 5 tbl [or 73.934 0.00] butter (or margarine if you prefer)
  • 1 large onion, coarsely chopped
  • 1 large tomato, peeled, seeded and chopped coarsely
  • 1 medium size green pepper, seeded and diced
  • 4 lb [or 1.8144 0.00] lean beef, cut into 2" pieces
  • 3 cup [or 675 0.00] beef stock
  • 2 tbl [or 29.5736 0.00] flour
  • 2 tbl [or 29.5736 0.00] Hungarian sweet paprika (regular paprika will do as well)
  • 1/4 cup [or 56.25 0.00] dry red wine
  • 1 cup [or 225 0.00] water
  • 1 lb [or 453.6 0.00] egg noodles
  • 4 tbl [or 59.1472 0.00] sour cream
Melt the butter or margarine in a large saucepan over low heat. Add the onion, tomato and green pepper. Sauté a few minutes, until onions are soft. Add the beef, beef stock, flour, paprika and red wine. Simmer, covered, for 30 minutes. Add the water, cover and simmer for 90 minutes.
When the goulash is almost ready, cook the egg noodles in a large pan of boiling water. Drain well.
Serves 8.
Serve the goulash on a bed of noodles, topped with a dollop of sour cream.

  • 1 1/2 lb [or 680.4 0.00] lean ground beef
  • 1/2 cup [or 112.5 0.00] fine dry bread crumbs
  • 1 egg, slightly beaten
  • 1/4 cup [or 56.25 0.00] grated Parmesan cheese
  • 3 tbl [or 44.3604 0.00] warm water
  • 1/2 tsp [or 2.46446 0.00] dried leaf basil
  • 1/4 tsp [or 1.23223 0.00] pepper
  • vegetable oil
Combine ground beef with bread crumbs, eggs, Parmesan cheese, water, 1/2 tsp basil, and 1/4 tsp black pepper. Shape into about 3 dozen 1-inch meatballs. In a large skillet or Dutch oven, brown meatballs over low heat in a small amount of oil. Let cook in sauce 1.5hrs.

    • 1 tbl [or 14.7868 0.00] avocado oil
    • 4 cup [or 900 0.00] cooked cauliflower rice
    • 1/2 tsp [or 2.46446 0.00] sea salt
    • 10-oz can diced tomatoes with green chilies (drained very well)
    • 1 tbl [or 14.7868 0.00] avocado oil
    • 2 large bell peppers (diced)
    • 1/2 large onion (diced)
    • Sea salt (to taste)
    • Black pepper (to taste)
    • 1 cup [or 225 0.00] Sour cream
    • 2 lb [or 907.2 0.00] ground beef
    • 3/4 cup [or 168.75 0.00] water
    • 1/4 cup [or 56.25 0.00] taco seasoning
    • 2 cup [or 450 0.00] mexican cheese blend (shredded)
    • Tomatoes (diced)
    • Jalapenos (sliced)
    • Avocados (sliced)
    • Fresh cilantro (chopped)
In a skillet, cook cauliflower rice like this, with 1 tablespoon (14.79 ml) avocado oil and 1/2 tsp (2.46 g) sea salt.
Stir in the drained diced tomatoes with green chiles. Transfer the mixture to the bottom of a 9x13 glass casserole dish. Set aside.
Wipe down the skillet to remove any cauliflower pieces. Heat another tablespoon of oil over medium heat, then add the bell peppers and onions. Saute for 10-15 minutes, until soft and starting to brown. Season with salt and pepper to taste.
Arrange the vegetables over the cauliflower rice in the casserole dish. Spread sour cream evenly on top with a spatula. Set aside.
Preheat the oven to 400 degrees F (204 degrees C).
Add the ground beef to the pan and increase heat to medium-high. Cook for about 10 minutes, breaking apart with a spatula, until browned.
Add the water and taco seasoning. Bring to a boil, then simmer for 2-5 minutes, until it thickens and taco meat forms.
Spread the beef mixture evenly over the casserole dish. Sprinkle with shredded Mexican cheese on top.
Bake for about 10-15 minutes, until the casserole is hot and cheese is melted.
Date added:

  • 1/2 cup [or 112.5 0.00] Olive Oil
  • 1 1/2 cup [or 337.5 0.00] Grated Carrots
  • 1 whole Large Red Onion, Diced
  • 2 lb [or 907.2 0.00] Ground Beef
  • 2 tbl [or 29.5736 0.00] Dried Oregano
  • 2 tbl [or 29.5736 0.00] Dried Basil Flakes
  • 6 oz [or 170.1 0.00] Tomato Paste
  • 5 cloves Garlic, Minced
  • 1 cup [or 225 0.00] (to 2 Cups) Red Wine
  • 2 tbl [or 29.5736 0.00] Worcestershire
  • 56 oz [or 1.5876 0.00] (2 cans) Whole Tomatoes
  • 1 cup [or 225 0.00] Milk
  • Salt And Pepper, to taste
  • Fresh Parmesan Cheese
Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.
Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.
Serve with pasta and a generous sprinkling of Parmesan cheese.
Prep Time: 30 Minutes Cook Time: 2 Hours Difficulty: Easy Servings: 8
Date added:

  • 1 lb [or 453.6 0.00] ground beef
  • 1/2 cup [or 112.5 0.00] uncooked long grain white rice
  • 1 cup [or 225 0.00] water
  • 6 green bell peppers
  • 16 oz [or 453.6 0.00] (2 cans) tomato sauce
  • 1 tbl [or 14.7868 0.00] Worcestershire sauce
  • 1/4 tsp [or 1.23223 0.00] garlic powder
  • 1/4 tsp [or 1.23223 0.00] onion powder
  • salt and pepper to taste
  • 1 tsp [or 4.92892 0.00] Italian seasoning
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.