Mince & Tatties

Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Ingredients
Servings:
Instructions
  1. In a large non stick pan, brown the minced beef, grind this yourself using the course plate, the wagon wheel. Drain the fat, but keep in mind, there is flavor in that, so leave at least half of that, and it is a natural fat so it is healthy for those keeping track.
  2. Add the onion, carrot, stock, and mustard, simmer for about 1 1/2 hours, longer the better, if getting dry, add more stock. This is one of those recipes that is simmered longer time the flavor develops more.
  3. Mix your slurry with equal parts of cornstarch and cold water, stir into the mince, simmer to thicken the gravy.
  4. When thickened to your liking, serve. Traditional would be with peas (preferred) and either mashed or boiled potatoes.
Recipe Notes

I will price this when I settle on a serving size. This is low cost however.

Variants: 1. Even Mick stated this would be great with chips (fries). 2. Over pasta. 3. Over rice.

Recipe and photo provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.

Braised Beef in White Wine

Braised Beef in White Wine
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The original title of this recipe was very misleading, called sirloin tips. First off, tips are scraps from roast cuts, aka, stew meat, but 'tips' seems to be the buzzword this year. The other misleading thing was the recipe called for a sirloin steak, cut into pieces, and those pieces suddenly became sirloin tips. I am not going to state any particular type of steak or cut to use, especially for where I live, just go with a cheap cut of beef. When I make this I will get exact measurements as well.
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Braised Beef in White Wine
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The original title of this recipe was very misleading, called sirloin tips. First off, tips are scraps from roast cuts, aka, stew meat, but 'tips' seems to be the buzzword this year. The other misleading thing was the recipe called for a sirloin steak, cut into pieces, and those pieces suddenly became sirloin tips. I am not going to state any particular type of steak or cut to use, especially for where I live, just go with a cheap cut of beef. When I make this I will get exact measurements as well.
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. In a medium size bowl, mix together the flour and salt, pepper, and garlic powder as desired. Toss the beef cubes in the flour.
  2. Heat the oil in a large non stick skillet, when hot, add the beef cubes and saute until just about rare to medium rare, just use the touch test to tell what is good to your liking.
  3. Add the onions and cook those until softened, then add the butter, then the mushrooms. stir everything around and when the mushrooms are wilted and starting to brown, remove everything from the pan and cover to keep warm.
  4. To the same pan add the wine and let that reduce a tittle bit then add the broth and bring to a boil, return the beef and vegetables to the pan and reduce to a simmer and cover. Simmer for about an hour, stirring occasionally, or until the beef is tender.
  5. When the beef is tender, mix together the cornstarch with a 2 tablespoons of cold water to make a slurry. Add to the skillet and stir in to thicken the sauce a little.
  6. Serve with mashed potatoes or rice and a vegetable for a complete meal.
Recipe Notes

Figure about 50 Baht for 250 grams of beef. For 2 servings, this is about 74 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Smothered Salisbury Steak

Smothered Salisbury Steak
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Sounds great, on my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Smothered Salisbury Steak
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Sounds great, on my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the beef, 1/4 can of the mushroom soup, bread crumbs, egg, onion, and steak seasoning. Combine thoroughly, divide the mixture into 4 parts, then form each part into an oval.
  2. In a large non stick pan, heat the oil and 1 tablespoon of butter. Add the patties and brown on each side then remove to a plate.
  3. Remove the pan away from the heat and add the remaining butter and cognac (or wine), then return the pan to heat, when hot, saute the mushrooms until browned, then stir in the stock and gravy mix, then stir in the remaining mushroom soup. Add the patties to the pan and spoon the gravy over them, cover the pan and simmer for 20 to 25 minutes to thicken the gravy and finish cooking the patties through.
  4. Serve with mashed potatoes, pasta, or even rice.
Recipe Notes

Figure about 100 Baht/500 grams of beef. For 4 servings, this is about 74 cents per serving.

Shortcuts: Condensed Cream of Mushroom Soup, Italian Bread Crumbs, Brown Gravy.

Provided courtesy of good friend, Stephen Connell.
United States.

Beef & Potato Pie

Beef & Potato Pie
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Sounds, this is a major change from what I read, the original recipe called for sliced canned potatoes. I understand the convenience in the states for that, but wow, I never heard of canned potatoes before. So for this recipe, you will be doing some cooking, but probably more healthy than canned potatoes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10-15 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10-15 minutes
Beef & Potato Pie
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Sounds, this is a major change from what I read, the original recipe called for sliced canned potatoes. I understand the convenience in the states for that, but wow, I never heard of canned potatoes before. So for this recipe, you will be doing some cooking, but probably more healthy than canned potatoes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10-15 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10-15 minutes
Ingredients
Servings: servings
Instructions
  1. Slice the potatoes, skin on or off is your choice, slice about 1/4 inch thick. Boil until just tender, drain.
  2. Preheat your oven to a high broiler temp or if using a counter top oven, heat the top coil to about 190 C, grease a 8 or 9 inch pie dish with butter, Pyrex would be perfect.
  3. Add the beef to a non stick skillet with a splash of olive oil, season with salt, pepper, and garlic powder. Brown the beef and cook through. Remove from heat, drain fat and set aside.
  4. Place a layer of 1/3 of the sliced cooked potatoes on the on the bottom of the pie dish, season with salt and pepper and sprinkle about 1/3 of the cheese, place in the oven until the cheese is melted.
  5. Add the ground beef to the pie dish and spread into a layer, sprinkle with another 1/3 cup of cheese, cover with remaining potato slices, season again with salt and pepper as desired, back into the oven and broil for 6-7 minutes. Remove from oven.
  6. Sprinkle with the remaining cheese, back into the oven and broil for another 1-2 minutes to melt and start browning the cheese. Remove and let rest 5 minutes, serve with a vegetable on the side for a good meal.
Recipe Notes

Figure about 100 Baht/500 grams of beef and 80 Baht for the cheese. For 6 servings, this is about 89 cents per serving.

Shortcut: Seasoning Salt.

Variants: 1. Use ground pork in place of beef. 2. Add some chopped onion and or garlic to the ground meat when browning. 3. Think mashed potatoes instead of sliced and boiled. 4. Use any cheese you want.

Provided courtesy of good friend, Stephen Connell.
United States.

Russian Beef Stroganoff

Russian Beef Stroganoff
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This is the classic Russian Stroganoff, and sounds very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Russian Beef Stroganoff
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This is the classic Russian Stroganoff, and sounds very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Prep the beef by trimming away excess fat, remember, some fat provides flavor (and inches to the waistline) so remove any extra fat, then cut into 1/2 inch strips.
  2. Fill a pot halfway with water and heat, when it is boiling, add the beef and bring back to a boil. Spoon off any scum that forms on the surface. When there is no more scum, remove from heat and pour into a strainer and rinse with water.
  3. Add the beef to a pot with a tight fitting lid and add 3/4 cup of water then add the Mrs. Dash Seasoning, salt, pepper, soy sauce, paprika, and olive oil, stir together and simmer over medium heat, check occasionally to see if you need to add more water, there should be enough water to keep the beef moist but not soupy. Cook for 1 hour and check beef for tenderness, continue cooking, with more water if needed if the beef is not tender.
  4. When the beef is tender, stir in the garlic and whipping cream. mix the melted butter with the flour with a small whisk or fork then stir that into the beef.
  5. Simmer for an additional 20 to 30 minutes. Beef should now be good and tender with the sauce in a gravy like consistency. If the mixture gets too thick just thin it out with a bit more cream.
  6. Serve with mashed potatoes.
Recipe Notes

Figure about 200 Baht/kilo. For 4 servings, this is about $1.47 per serving.

Shortcut: Mrs. Dash Seasoning.

Variant: Add sauteed mushrooms.

This recipe for Russian Beef Stroganoff is from Natasha's Kitchen.

Panang Curry with Beef or Chicken

Panang Curry with Beef or Chicken
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Panang Curry with Beef or Chicken
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
  2. Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
  3. Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
  4. Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
  5. Serve with hot cooked rice.
Recipe Notes

Low cost.

Recipe from a curry paste packet.

Grilled Steak Kebabs

Grilled Steak Kebabs
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First off, this is on my to cook list! Second, these sound delicious! Vinegar tenderizes meat, this marinade sounds perfect and a very good flavoring as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Grilled Steak Kebabs
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First off, this is on my to cook list! Second, these sound delicious! Vinegar tenderizes meat, this marinade sounds perfect and a very good flavoring as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Ingredients
For the Kebabs
For the Marinade
Servings: skewers
Instructions
  1. Whisk together the marinade ingredients in a bowl. Place the chopped beef in a zip lock bag. Pour the marinade into the bag, squeeze out as much as air you can, seal, and squish the beef around to coat with the marinade. Place the bag in the fridge for at least 8 hours to tenderize the beef.
  2. If using wood skewers, soak them in water for about 20 minutes while you prepare the vegetables. Drain the beef and skewer alternating the vegetable after each piece of beef.
  3. Prepare your grill for medium heat and grill the skewers, rotating them every 2 to 3 minutes, for about 8 to 10 minutes or to your level of doneness such as rare, medium or well. Remove from heat and let rest for 5 minutes, serve with sides of your choice.
Recipe Notes

The beef will cost about 200 Baht/kilo, for 1 1/2 kilos, 300 Baht. Figuring 1 skewer person, this is about $1.10 per serving.

Inspired by the recipe Grilled Steak Kebabs from Natasha's Kitchen.

Liver & Onions

Liver & Onions
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Basic liver and onions, a satisfying meal, this can be beef or pork liver. Easy available ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Liver & Onions
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Basic liver and onions, a satisfying meal, this can be beef or pork liver. Easy available ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Place enough flour in a large bowl to coat the liver. Add salt and pepper to taste. Slice liver and dredge in seasoned flour.
  2. Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
  3. Place sliced onions in the skillet with the liver and pour beef broth on top of liver and onions.
  4. Cover and simmer on low until onions are tender and broth forms a nice gravy.
  5. Serve with mashed potatoes and a vegetable.
Recipe Notes

I cannot price this until I buy beef liver again, this should be low cost though.

Variants: Add sliced mushrooms when you add the onions. If the gravy is minimal, stir in some milk.

Adapted from an internet recipe.

Sesame Soy Beef Meatballs

Sesame Soy Beef Meatballs
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These sound very good indeed. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Sesame Soy Beef Meatballs
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These sound very good indeed. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 250 C. Rub a large baking dish with olive oil or use a olive oil mister.
  2. In a large bowl, combine ground beef, spring onions, egg, bread crumbs, cilantro, soy sauce, sesame oil, ginger, season with salt and black pepper to taste, mix well to combine. Use your hands to mix and shape mixture into 12 balls.
  3. Transfer to prepared baking dish and bake for 15 to 20 minutes, until golden brown and cooked through.
  4. Use with recipes calling for meatballs.
Recipe Notes

The beef will cost about 100 Baht/500 grams. For 4 servings, this is about 74 cents per serving.

Shortcut: Bread Crumbs.

Adapted from an internet recipe.

Feta Stuffed Meatball Mediterranean Bowl

Feta Stuffed Meatball Mediterranean Bowl
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Feta Stuffed Meatball Mediterranean Bowl
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Meatballs
For the Spiced Chickpeas
For the Zucchini Noodles
Addional Items as desired
Servings: servings
Instructions
For the Meatballs
  1. Heat oven to 220 C. Line a sheet tray with parchment paper.
  2. Combine beef, green onions, garlic, egg, mint, cumin, salt and pepper in a large bowl. Roll golf ball sized meatballs with your hands and pop a cube of feta inside. Bake for 15 to 20 minutes.
For the Chickpeas
  1. Add olive oil to a large sauté pan over medium-high heat. Once hot, add garlic and shallot and sauté until softened, about 4 minutes. Sprinkle with smoked paprika, cumin and chili flakes. Stir until fragrant, about 1 minute. Season with a pinch of salt and pepper. Stir in chickpeas and cook for 5 minutes. Taste for seasoning and adjust. Turn off heat and stir in cilantro leaves.
For the Zucchini Noodles
  1. Add zucchini to a bowl and drizzle with olive oil, lemon juice and salt. Toss with hands. Let soften for 5 to 10 minutes at room temperature.
To Assemble
  1. Add zucchini noodles to the bottom of the bowl, top with meatballs, spiced chickpeas, feta, grated carrots, sliced grape tomatoes and sliced Persian cucumbers. Serve.
Recipe Notes

Figure the beef at about 150 Baht/750 grams. For Feta cheese. my estimate is about 40 Baht for that. For 4 servings, this is about $1.40 per serving.

Provided courtesy of good friend, Stephen Connell.
United States.