Traditional Beef Samosas Recipes

BEEF SAMOSAS

Steps:

• Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
• In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
• Heat oil in a large, heavy saucepan over high heat.
• Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
• In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

BEEF SAMOSAS

Steps:

• Preheat oven to 400 degrees.
• In a pan, brown ground beef over medium heat. While cooking use a spoon to make the pieces of beef as small as possible. Add onion and frozen peas and carrots. Cook 3 minutes.
• Add potatoes. Stir in chili powder, turmeric and garam masala. Pour water over the top and continue cooking for 3-4 minutes or until water is absorbed. Stirring occasionally. Remove from heat.
• Roll puff pastry into a 18" x 12 inches rectangle. Cut into 8 even rectangles. Place 2 tablespoons of mixture in the center of each rectangle. Fold one side over the top of the filling and bring it to the other side. Use a fork to press down edges to seal. Brush each samosa with egg wash. Sprinkle with kosher salt.
• Spray a baking sheet with non-stick spray or line sheet with parchment paper. Place filled samosas on the prepared sheet. Bake for 12-15 minutes or until golden brown.
• Serve hot.

BEEF SAMOSA

Steps:

• In a medium saucepan bring some lightly salted water to boil for potatoes.
• Add potatoes and frozen peas.
• Cook until potatoes are tender about 15 minutes.
• Drain, set aside.
• Heat oil in a large saucepan over medium-high heat.
• Brown cumin seeds and bay leaf.
• Add in onions and ground beef.
• Saute until beef has all been browned and the onion is soft, about 5 minutes.
• Add garlic, fresh ginger.
• Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
• Stir in the potato mixture.
• Remove from heat and chill in the refrigerator for 1 hour, or until cool.
• Remove bay leaves.
• In the meantime, make an egg-wash beating the egg and water in a small bowl.
• Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
• Brush both sides of a spring roll wrapper with egg-wash.
• In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
• Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
• Fry until golden brown, in small batches, about 3 minutes.
• Drain on paper towels and serve warm.
• Can be eaten cold but taste better warm.
• Use sweet chili sauce, mango chutney or plum sauce for dipping.

TRADITIONAL BEEF SAMOSAS

Steps:

• Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned and crumbly, 5 to 7 minutes. Reduce heat to low.
• Mix in coriander, cumin, salt, turmeric, chile powder, and ginger. Add peas and water; bring to boil. Cover and simmer, stirring occasionally, about 25 minutes. Uncover and cook over medium heat, stirring frequently, until any remaining liquid evaporates.
• Stir jalapenos and garam masala into the beef mixture. Remove from heat and stir in lemon juice; let cool until safe to handle, at least 15 minutes.
• Drop about 1 tablespoon of the beef mixture onto the center of a wonton wrapper. Moisten edges with water, fold them over the filling, and seal. Repeat with remaining filling and wonton wrappers.
• Heat about 1/2 inch oil in a large saucepan over medium-high heat. Add samosas in batches; fry until browned, 1 to 2 inches per side.