♡



♡

Category: Beef

  • Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Applause for the Chef TeamApplause for the Chef Team
    Tex-Mex beef and bean chilli uses beef mince, mixed beans, passata and Mexican spice, finished with soured cream and crisp tostada dippers. It is a quick, medium-spiced chilli built for scooping.
    No ratings yet
    Pin Save
    Servings
    Servings 2 people

    Ingredients
     

    • 240 g British beef mince
    • 1 carton mixed beans drained and rinsed
    • 4 plain taco tortillas
    • 1 sachet Mexican style spice mix
    • 1 carton tomato passata
    • 15 g chicken stock paste
    • 75 g soured cream
    • 1 tbsp honey
    • 100 ml water for the sauce
    • 20 g butter
    Add to Shopping List

    Instructions

    • Heat the oven to 220°C/200°C fan. Heat a large saucepan over medium-high heat without oil.
    • Add the beef mince and fry for 4–5 minutes, breaking it up until browned.
    • Drain and rinse the mixed beans. Lay the tortillas on a baking tray, rub with a little oil and season with salt.
    • Stir the spice mix, beans, passata, stock paste, honey and water into the beef. Bring to the boil.
    • Reduce to a simmer, cover and cook for 10–12 minutes until the beef is cooked and the sauce has thickened.
    • Bake the tortillas for 4–6 minutes until crisp and golden.
    • Stir the butter through the chilli. Season to taste and loosen with a splash of water if needed.
    • Serve the chilli in bowls, drizzle with soured cream and add the tostada dippers alongside.
    Start Cooking

    Chef's notes

    • Toast the tortillas until fully crisp; soft dippers lose the point of the dish.
    • Add extra chilli flakes or jalapeños if you want more heat.
    • The chilli keeps well for 3 days refrigerated and reheats cleanly.
    • Serve with rice instead of tostadas for a more filling main.
    Drink pairing
    Spiced beef, beans and soured cream need drinks with freshness, mild sweetness or a clean bitter edge.

    Alcoholic

    • Mexican lager
    • Zinfandel
    • Margarita

    Non alcoholic

    • Lime agua fresca
    • Alcohol-free Mexican lager
    • Sparkling grapefruit soda
    Nutrition per serving
    Calories: 785kcal (39%) | Carbohydrates: 62.2g (21%) | Protein: 43.2g (86%) | Fat: 39.5g (61%) | Saturated Fat: 19.4g (121%) | Sodium: 1600mg (70%) | Fiber: 4.6g (19%) | Sugar: 15.9g (18%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Quick Hoisin Beef Udon Stir-Fry with Ginger

    Quick Hoisin Beef Udon Stir-Fry with Ginger

    Quick Hoisin Beef Udon Stir-Fry with Ginger

    DaanDaan
    Hoisin beef udon stir-fry combines browned beef mince, ginger, garlic, sugar snap peas and thick udon noodles in a glossy soy-hoisin sauce. It is a fast, high-heat noodle dish with clear Asian flavours and good texture.
    No ratings yet
    Pin Save
    Servings
    Servings 2 people

    Ingredients
     

    • 240 g Beef mince
    • 2 garlic cloves
    • 120 g sliced carrot and cabbage mix
    • 80 g sugar snap peas
    • 15 g ginger puree
    • 64 g hoisin sauce
    • 25 ml soy sauce
    • 220 g udon noodles
    • 50 ml water for the sauce
    Add to Shopping List

    Instructions

    • Heat a large frying pan over medium-high heat without oil. Add the beef mince and fry for 5–6 minutes, breaking it up until browned and cooked through.
      240 g Beef mince
    • Peel and grate the garlic. Drain excess fat from the beef, then season lightly with salt and pepper.
      2 garlic cloves
    • Add the carrot and cabbage mix and sugar snap peas. Stir-fry for 2–3 minutes, then add the ginger puree and garlic and cook for 1 minute.
      120 g sliced carrot and cabbage mix, 80 g sugar snap peas, 15 g ginger puree
    • Stir in the hoisin sauce, soy sauce and water. Bring to the boil and simmer for 1–2 minutes.
      64 g hoisin sauce, 25 ml soy sauce, 50 ml water
    • Add the udon noodles and toss gently, separating them with a fork. Simmer for 1–2 minutes until piping hot and glossy.
      220 g udon noodles
    • Adjust seasoning and loosen with a splash of water if needed. Serve immediately in warm bowls.
    Start Cooking

    Chef's notes

    • Cook the beef hard enough to brown at the edges; this gives the sauce more depth.
    • Do not overcook the sugar snap peas. They should keep a little bite.
    • Loosen the udon with hot water before adding if the noodles are tightly packed.
    • Leftovers keep for up to 2 days, but the noodles are best freshly tossed.
    Drink pairing
    Sweet hoisin, soy and ginger work best with drinks that have freshness, gentle sweetness or clean bitterness.

    Alcoholic

    • Off-dry Riesling
    • Pinot Noir
    • Japanese lager

    Non alcoholic

    • Jasmine iced tea
    • Sparkling lime and ginger water
    • Alcohol-free Japanese-style lager
    Nutrition per serving
    Calories: 804kcal (40%) | Carbohydrates: 98g (33%) | Protein: 42g (84%) | Fat: 28g (43%) | Saturated Fat: 9g (56%) | Cholesterol: 86mg (29%) | Sodium: 2619mg (114%) | Potassium: 613mg (18%) | Fiber: 10g (42%) | Sugar: 23g (26%) | Vitamin A: 496IU (10%) | Vitamin B12: 3µg (50%) | Vitamin C: 47mg (57%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 58µg (55%) | Folate: 61µg (15%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • White Stock (Fonds Blanc Ordinaire)

    White Stock (Fonds Blanc Ordinaire)

    White Stock (Fonds Blanc Ordinaire)

    Applause for the Chef TeamApplause for the Chef Team
    This home-cook version has been scaled from professional kitchen quantities to practical enthusiast quantities. White stock is a clear, pale stock made from veal, chicken bones and vegetables without browning. It is used where a clean colour and delicate flavour are needed, especially for velouté and light sauces.
    No ratings yet
    Pin Save
    Servings
    Servings 4 l

    Ingredients
     

    • 4 kg veal shin and veal trimmings
    • 1.5 chicken carcasses or old chicken carcasses
    • 300 g carrots
    • 150 g onions
    • 120 g leek
    • 40 g celery
    • 40 g parsley stalks
    • 0.5 thyme sprig
    • 0.5 bay leaf
    • 2 cloves
    • 5 l water
    • 24 g salt
    Add to Shopping List

    Instructions

    • Tie the meats neatly and chop the bones into small pieces.
      4 kg veal shin and veal trimmings, 1.5 chicken carcasses or old chicken carcasses
    • Put the meat and bones in a stockpot with the water and salt. Bring slowly to a simmer and skim thoroughly.
      5 l water, 24 g salt
    • Add the carrots, onions, leek, celery, parsley, thyme, bay and cloves.
      300 g carrots, 150 g onions, 120 g leek, 40 g celery, 40 g parsley stalks, 0.5 thyme sprig, 0.5 bay leaf, 2 cloves
    • Cook at a gentle, regular simmer for 3 hours, skimming and degreasing as needed.
    • Strain carefully and cool quickly.
    Start Cooking

    Chef's notes

    • Do not brown the bones or vegetables for white stock.
    • A very gentle simmer gives a cleaner result than boiling.
    • Skim well at the beginning and degrease during cooking.
    • Use as the base for velouté, soups and light braises.
    • Cool quickly before refrigerating.
    Nutrition per serving

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    FemkeFemke
    Sweet peppers filled with savoury minced beef, bulgur, carrot and tomato. A simple oven-baked dinner with a warm Mediterranean feel.
    No ratings yet
    Pin Save
    Servings
    Servings 2 people

    Ingredients
     

    • 80 g bulgur
    • 1 onion chopped
    • 1 garlic clove chopped
    • 250 g minced beef
    • 1 large carrot diced
    • 2 tomatoes diced
    • 2 bell peppers
    • 1 tbsp olive oil plus extra for drizzling
    • salt and pepper
    Add to Shopping List

    Instructions

    • Preheat the oven to 180°C. Cook the bulgur according to the packet instructions, then drain and set aside.
      80 g bulgur
    • Soften the onion and garlic in olive oil. Add the minced beef, then the carrot. Add the tomatoes near the end and cook briefly. Stir in the bulgur and season.
      1 onion, 1 garlic clove, 250 g minced beef, 1 large carrot, 2 tomatoes, salt and pepper, 1 tbsp olive oil
    • Cut the tops off the peppers and remove the seeds. Fill with the beef mixture, replace the tops, place in a baking dish, drizzle with olive oil and bake for about 30 minutes.
      2 bell peppers, 1 tbsp olive oil
    Start Cooking

    Chef's notes

    Use peppers that can stand upright in the baking dish. Add a splash of water to the dish if the base starts to dry out.
    Drink pairing
    The beef and bulgur are savoury and earthy, while the pepper and tomato add sweetness. Choose drinks with medium body and clean acidity.

    Alcoholic

    • Côtes du Rhône red
    • Tempranillo joven
    • Amber Ale

    Non alcoholic

    • Tomato and basil cooler
    • Sparkling lemon water
    • Alcohol-free amber beer
    Nutrition per serving
    Calories: 607kcal (30%) | Carbohydrates: 51g (17%) | Protein: 30g (60%) | Fat: 33g (51%) | Saturated Fat: 11g (69%) | Cholesterol: 89mg (30%) | Sodium: 125mg (5%) | Potassium: 1228mg (35%) | Fiber: 13g (54%) | Sugar: 12g (13%) | Vitamin A: 9851IU (197%) | Vitamin B12: 3µg (50%) | Vitamin C: 176mg (213%) | Vitamin D: 0.1µg (1%) | Vitamin E: 4mg (27%) | Vitamin K: 27µg (26%) | Folate: 109µg (27%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    FemkeFemke
    A fast Thai-inspired steak salad with lime, sweet chilli, crisp vegetables, mint and roasted peanuts. Fresh, spicy and ready in minutes.
    No ratings yet
    Pin Save
    Servings
    Servings 2 people

    Ingredients
     

    • 1 steak about 250 g
    • 1 tbsp sesame oil
    • 0.5 lime juice
    • 1 tbsp Thai chilli sauce
    • 1 red onion thinly sliced
    • 1 pak choi
    • 0.5 cucumber
    • 1 handful fresh mint leaves
    • 1 handful roasted peanuts
    Add to Shopping List

    Instructions

    • Grill the steak in sesame oil for about 3 minutes on each side. Set aside to rest.
      1 steak, 1 tbsp sesame oil
    • Mix the lime juice with the Thai chilli sauce to make the dressing.
      0.5 lime, 1 tbsp Thai chilli sauce
    • Slice the pak choi and cucumber into thin strips. Toss with the red onion and mint.
      1 red onion, 1 pak choi, 0.5 cucumber, 1 handful fresh mint leaves
    • Slice the steak thinly and add it to the vegetables. Pour over the dressing, toss, and finish with roasted peanuts.
      1 handful roasted peanuts
    Start Cooking

    Chef's notes

    Rest the steak before slicing so the juices stay in the meat.
    Drink pairing
    The salad is spicy, zesty and aromatic. A good pairing should cool the chilli and lift the lime and mint.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer
    • Light lager or wheat beer

    Non alcoholic

    • Lime and mint sparkling water
    • Iced jasmine tea
    • Alcohol-free ginger beer
    Nutrition per serving
    Calories: 348kcal (17%) | Carbohydrates: 11g (4%) | Protein: 24g (48%) | Fat: 23g (35%) | Saturated Fat: 8g (50%) | Cholesterol: 69mg (23%) | Sodium: 488mg (21%) | Potassium: 535mg (15%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 478IU (10%) | Vitamin B12: 2µg (33%) | Vitamin C: 15mg (18%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 12µg (11%) | Folate: 33µg (8%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.