BEEF PASTIES
Made with leftover Savoury Mince, these delicious Beef Pasties are a quick and easy dinner the whole family will love.
Provided by Cassie Heilbron
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Cook Savoury Mince following the instructions in this post.
- Preheat the oven to 180C / 350F and a line two baking trays with baking paper or silicone mats.
- Remove puff pastry sheets from the freezer, seperate and allow to thaw partially.
- Use a round cookie cutter or a wide mouth mug to cut 4 rounds into each pastry sheet.
- Spoon a tablespoon or so of savoury mince into the middle of each pastry round, brush the edges with the egg wash then bring the edges together to form a semi-circle. Crimp the edges together with your fingers to seal the filling inside.
- Place pasties upright on the baking trays, and bake in the oven for 20 minutes, or until golden, puffy and cooked through.
Nutrition Facts : Calories 217 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 168 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
STEAK AND ONION SANDWICHES
Minute steaks with caramelized onions are delicious on a toasted baguette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Slice onions into 1/2-inch thick rings. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; cook onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.
- Heat remaining tablespoon oil in same skillet over high heat. Season steaks with salt and pepper. Cook 30 seconds on each side; remove. Add Worcestershire sauce and 2 tablespoons water to skillet, scraping up browned bits with a wooden spoon. Return onions to skillet; toss.
- Sandwich steak and onions between toasted bread.
MOM'S BEEF WELLINGTON WITH PATE
My mother finally gave me the recipe for my favorite dish, her famous beef Wellington! I hope you enjoy it as much as our family does!
Provided by Melissa Anderson
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 9h5m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over high heat. Working in batches, sear steaks in hot oil until browned, about 90 seconds per side; insides will still be raw. Sprinkle salt and pepper on the outsides of the steaks and transfer to a baking dish. Cover and place in the refrigerator for 8 hours or overnight.
- Melt butter in a large skillet over very low heat. Add mushrooms and onion and cook until softened, about 5 minutes. Stir in pate until completely mixed; cook until all moisture has evaporated and it starts to stick to the pan. Transfer to a bowl, cover, and refrigerate stuffing 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Roll out 1 sheet of puff pastry and place 4 steaks on top. Cut out the pastry around each steak, leaving 1 1/2 inch border on all sides. Remove the steaks. Repeat with the remaining sheet of puff pastry and steaks.
- Place a spoonful of stuffing down the center of a pastry piece, set a steak on top, and spread another small spoonful of stuffing on top; press down gently. Fold pastry around the steak, overlapping as much as possible and squeezing dough tightly to seal. Turn pastry over and place on the prepared baking sheet. Repeat with remaining pastry squares, stuffing, and steaks.
- Bake in the preheated oven, checking after 20 minutes, until pastry is golden brown and steak reaches desired doneness, 30 to 35 minutes.
Nutrition Facts : Calories 591.2 calories, Carbohydrate 31.9 g, Cholesterol 83.3 mg, Fat 39.4 g, Fiber 2 g, Protein 27.7 g, SaturatedFat 11.5 g, Sodium 872.3 mg, Sugar 2.2 g
PAN-SEARED STEAK AND ONIONS
Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
- Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
- Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
- To serve, cut the steak into 1/4-inch-thick slices and top with the onions.
STEAK AND ONION PASTRY PARCELS
An easy to prepare and totally delicious way of enjoying a good steak - its a winner so give it a try
Provided by JoyfulCook
Categories < 60 Mins
Time 45m
Yield 4 4, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 220ºC (200ºC fan assisted oven)/425ºF/Gas 7.
- Heat the butter in a heavy based frying pan and quickly seal the steaks on all sides so they are just browning. Remove from pan and allow to cool on kitchen paper.
- Add the onions to the pan and cook slowly for approximately 10 minutes until brown and tender, cool on kitchen paper.
- Cut the pastry into 4 equal pieces and roll each one sufficiently large to be able to wrap up the steaks. Place one eighth of the onions in the centre of each pastry piece, top with a generous teaspoonful of horseradish and then sit a steak on top. Top the meat with the evenly divided remaining onions.
- Brush the edges of one pastry piece with beaten egg and bring the sides up to meet over the meat. Press together firmly so that the filling is totally sealed in like a parcel, turn over and place on a lined baking sheet. Repeat with remaining pastry/steak stacks. Make 2-3 cuts in the tops of the parcels, brush with beaten egg.
- Bake for 15 - 20 minutes until pastry is golden brown and depending on how rare you like the steak. Serve hot.
Nutrition Facts : Calories 825.5, Fat 57.9, SaturatedFat 18.5, Cholesterol 26.7, Sodium 420.6, Carbohydrate 67.3, Fiber 3.9, Sugar 6, Protein 10.5
HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS
I think my dear husband could eat ground beef patties 3 or 4 times a week! Sometimes, it's a challenge to come up with a way to prepare them that satisfies both his love of ground beef and my love of variety! Try this recipe of simple ingredients and enjoy a different take on a ground beef patty, tonight.
Provided by Bibi
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
- Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
- Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
- Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 13.2 g, Cholesterol 164.4 mg, Fat 29.3 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 10.4 g, Sodium 570.1 mg, Sugar 3.6 g
STEAK AND ONIONS
Sweet caramelized onions add great flavor to these rosemary-rubbed steaks. Serve them with baked potatoes and a Caesar salad. Or complement the entree with cooked carrot sticks and apple pie a la mode.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.
Nutrition Facts : Calories 495 calories, Fat 25g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 381mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 50g protein.
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