Beef stews are being made since Ancient times and the oldest evidence of stew was found in Japan which is also the place of origin of fishing equipment.
Beef Stew
Recipe
Step One To Prepare Beef Stew
Ingredients
Yield: 50 portions Each portion 8 oz, stew with 3 oz meat
Chuckor other boneless beef cut (1 inches in cubes) 17 lb
Salad oil 1 pt
Canned tomatoes (and juice) chopped 1 no 2½ can
Water 3 gallons
Salt to taste
Pepper to taste
Method
Brown meat in hot oil in sauce pot or in pan in oven.Stir occasionally with fork or with wooden paddle.When uniformly browned on all sides,add chopped tomatoes, water and seasoning.Simmer about 2 hours or until tender.Drain meat stock into large pot.
Step Two To Prepare Beef Stew
Ingredients
Turnips yellow (half inches cut in dice) 3 lb
Carrots (3/4 inches in dice) 5 lb
Celery (3/4 inches in diagonal pieces) 2 lb
Onions coarse cut 2 lb
Potatoes (3/4 inches in dice cut) 7 lb
Method
2. Add turnips,carrots,celery and coarse cut onions.Simmer until vegetables are nearly cooked;then add potatoes.
Step Three To Prepare Stew
Ingredients
Pearl onions medium size 50 pieces
Method
3. Cook separately
Step Four To Prepare Beef Stew
Ingredients
Tomatoes caned whole Italian style 50
Frozen green peas 2½ lb
Method
4. Heat tomatoes in large rectangular pan (steam table pan) size (12-by 12-by 2-in)
5. Cook peas
Step Five To Prepare Stew
Ingredients
There are no ingredients in this step
Method
6. When potatoes are cooked , adjust seasoning.
7. Serve generous 8 oz .ladle of stew in large soup bowl with about 3 oz cooked meat.Distribute vegetables as evenly as possible.Top each bowl of stew with 1 whole tomato, 1 pearl onion: Sprinkle a few cooked peas over serving.Stew may be accompanied by dumplings.
Beef tenderloin wellington is a delicious beef tenderloin (fillet steak) which is covered with pie dough and believe me it will give you a finger licking good tasty dish.
Liver pate (recipe given below) or foie grass 8 oz
Truffle peelings, finely chopped 2 oz
Method
2. Sear tenderloin well, leaving center practically raw.cool.Spread with liver pate or foie gras.sprinkle with chopped truffles.
Step Three To Prepare Beef Tenderloin Wellington
Ingredients
Egg wash to brush
Salad oil for pan.
Method
3. Roll out pate en croute dough 3/16 inch thick.Wrap dough around tenderloin keeping seam on bottom.Fold ends under.Decorate with cut-out made from dough trimmings.
4. Brush surface with egg wash.Place on oiled bake sheet.Bake at 350°F about 40 minutes or until dough is done. (if dough browns too quickly shield with foil).
5. Cut with slices about 3/4 inches thick: serve 1 slice per portion.Serve madeira sauce (recipe given below) separately in gravy boat or appropriate container.
Note if foie gras or liver pate has chopped truffles,truffles may be omitted as a separate ingredients.
Beef Liver Pate
Introduction To Beef Liver Pate
Beef liver pate is an appetizer and it gives a wonderful taste to beef tenderloin wellington dish and you can also use it as an appetizer by spreading it on a bread slice or bun after giving slice color in heated pan and adding some butter on the pan.
beef liver pate
Preparation Time
10 minutes
Cooking time
10 minutes
Resting time
15 minutes
Total time
20 minutes
Ingredients
Servings :8 people
2 tablespoons pastured butter or ghee
750 grams beef liver with removed membrane.
1/2 large diced yellow onion
1½ tablespoons heavy cream or coconut cream
1 teaspoon garlic powder
1 tablespoon coconut aminos
1/2 teaspoon paprika
1/2 teaspoon white pepper
.75 teaspoon sea salt
Method
In a medium skillet, melt butter or ghee.
Add onion and saute until translucent. Add chopped liver and cook until completely done but not overcooked.
Place cooked onions and liver into a food processor. Add remaining ingredients and blend until smooth and even throughout.
Add more salt if necessary and pulse a few more times to blend well.
Transfer to a mason jar and store in the refrigerator for up to 2 weeks.
Madeira Sauce
madeira sauce
Ingredients
1 shallots
Glass of port
salt and pepper to taste
135 ml madeira wine
475 ml beef stock
3 tbsp flour
7 tbsp usalted butter
Method
Melt 3 tablespoons of butter.Then add the flour stirring constantly until brown and smooth.Add beef stock and wine-stir and keep stirring until thickened.Add the shallots and port in a separate pan and reduce.When reduced mix it with medeira sauce and season it.
Beef Stroganoff is a Russian dish with sauteed beef sliced and served in sour cream sauce.From its origin Russia it became so popular all around the world in mid 19th- century.
Beef Stroganoff
Recipe
Step One To Prepare Beef Stroganoff
Ingredients
yield 48 portions each portion : about 6 oz. beef and sauce
Scale To Prepare Beef Stroganoff
Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce
ea=each serving tsp=teaspoon tbsp=table spoon
Tenderloin tips 12 lb
Method
Slice tenderloin tips in very thin strips (about 2 by 1 by 1/4 inches)
Step Two To Prepare Beef Stroganoff
Ingredients
Vinegar 8 oz
Rich brown sauce (recipe given below) 3 qt
Sour cream 24 oz
Butter 6 oz
Method
2. Reduce vinegar by boiling for several minutes.Add to brown sauce.Add hot brown sauce slowly to cream,stirring constantly to prevent curdling.Add butter (not melted)
Step Three To Prepare Beef Stroganoff
Ingredients
Salad oil for sauteing
Method
4. Saute tenderloin tips in heavy skillet (a frying pan) until light brown.Strain all grease off in china cap (a strainer).
Step Four To Prepare Beef Stroganoff
Ingredients
Mushrooms sliced 24 oz
Butter 6 oz
Salt to taste
Pepper to taste
Method
5. Saute sliced mushrooms in butter and add to beef.Pour sauce over all and heat but do not permit to boil.Add salt and pepper to taste.Keep warm in double boiler until ready to serve.
6. Serve with 3/4 cup (3½ oz) steamed rice,noodles or spaetzli.
Brown Sauce For Beef Stroganoff
Brown Sauce
Yield : 5 qt
Step One To Make Brown Sauce
Ingredients
Onions medium dice 1 lb
Celery medium dice ½ lb
Carrots medium dice ½ lb
Butter or margarine or other fat agent 10 oz
Bread flour 10 oz
Method
1 .Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.
2. Add flour and cook for 10 minutes
Step Two To Make This Sauce
Ingredients
Brown stock hot (recipe given below this recipe) 5 qt
Tomato puree 8 oz
Bay leaf whole 1
Salt to taste
Pepper to taste
Method
3. Add hot brown stock and and tomato puree,stirring until slightly thickened and smooth.
4. Add bay leaf ,salt, pepper and cook for 1½ hours.
5. Adjust flavour and consistency.
6. Strain and hold for service.
Basic Brown Stock
Yield: about 4½ gallons
Ingredients
Beef bones 25 lb
Method
1 . Review preparation of stock.Cut bones with meat saw.
2. Place bones in a large roasting pan and brown in preheated oven at 375°F.
3. Turn bones occasionally to brown uniformly.
4. Remove bones from pan and place in stock pot.
Step Two To Make This Stock
Ingredients
Water to cover about 6 gallons
Method
5. Drain fat from pan and reserve.
6. Deglaze roast pan with part of water to dissolve crusting
7. Cover bones with cool water and deglazing liquor and bring to a boi.
8. Reduce heat and simmer for 3 hours.
Step Three To Make This Stock
Ingredients
Mirepoix;
Onions 2 lb
Celery 1 lb
Carrots 1 lb
Tomatoes canned ½ No 10 can
Bay leaves 3
Thyme 1 teaspoon
Peppercorns crushed 1 teaspoon
Cloves whole 6
Parsley stems
Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously
Slice beef in 2 oz pieces (3 inch by 4 inch).Flatten with cleaver.
Step Two To Prepare Beef Rouladen
Ingredients
(1) Bacons chopped 1 lb
(2) Lean raw smoked ham scraps chopped 1/2 lb
(3) Ground beef 1/4 lb
(4) Onions chopped sauteed 5 oz
(5) Eggs beaten 4
(6) Fine dry crumbs 1½ pt
(7) Parsley chopped 2 tbsp
(8) Sweet pickled strips thin 40
Method
2. Combine bacon,ham,ground beef ,onions,eggs,bread crumbs and parsley; mix well.
3. Put 1 oz filling and 1 pickle strip on each piece of meat.Roll up and secure with toothpicks.
Step Three To Prepare Beef Rouladen
INGREDIENTS
QUANTITY
Seasoned flour: Flour
Salt
Pepper
Salad oil
for dredging
to taste
to taste
for browning
Method
4. Dredge rolls in seasoned flour.Brown on all sides in hot oil.Place browned rolls in baking pan.
Step Four To Prepare Beef Rouladen
INGREDIENTS
QUANTITY
Sauce Brown sauce (re cipe of brown sauce is given below this recipe).
Dry red wine
Tomato puree
Garlic cloves, minced
Garlic cloves,minced
Garlic cloves,whole
2 qt
8 oz
8 oz
2
2
3
Method
5. Combine all sauce ingredients and blend ;pour over rolls.Cover tightly ;braise at 350° F. 1 ½ hours or until meat is tender.Turn once during braising.Strain sauce and serve over rouladen.Serve 2 rouladen per portion.
Brown Sauce
Brown Sauce
Recipe
Step One To Prepare Brown Sauce
Ingredients
Scale lb=pound oz=1 ounce qt=32 ounce
YIELD: 5 qt
INGREDIENTS
QUANTITY
Onions medium dice
Celery medium dice
Carrots medium dice
Butter or margarine or other fat agent
Bread flour
1 lb
1/2 lb
1/2 lb
10 oz
10 oz
Method
1. Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.
2. Add flour and cook for 10 minutes
Step Two To Prepare Brown Sauce
INGREDIENTS
QUANTITY
Brown stock hot
Tomato puree( re cipe given below this recipe)
Bay leaf ,whole
salt
Pepper
5 qt
8 oz
1
to taste
to taste
Method
3. Add hot brown stock and Tomato puree stirring until slightly thickened and smooth
4. Add bay leaf salt and pepper and cook for 1 ½ hours .
5. Adjust flavor and consistency.
6. Strain and hold for service.
Basic Brown Stock
Basic Brown Stock
Recipe
YIELD: about 4½ gallon
Step One To Prepare Brown Stock
Ingredients
(1) Beef bones 25 lb
Method
(1) Review preparation of stock.Cut bones with meat saw.
(2) Place the bones in a large roasting pan and brown in preheated oven at 375° F.
(3) Turn bones occasionally to brown uniformly.
(4) Remove bones from pan and place in stock pot.
Step Two To PrepareBrown Stock
Ingredients
Water to cover about 6 gallons
Method
(5) Drain fat from pan and reserve.
(6) Deglaze roast pan with part of water to dissolve crusting.
(7) Cover bones cool water and deglazing liquor and bring to a boil.
(8) Reduce heat and simmer 3 hours.
Step ThreeTo PrepareBrown Stock
Ingredients
Mirepoix:
Onions 2 lb
Celery 1 lb
carrots 1 lb
tomatoes canned 1/2 no.10 can
Bay leaves 3
Thyme 1 tsp
Peppercorns crushed 1 tsp
cloves whole 6
parsley stems
Method
(9) saute vegetables for mirepoix in reserved fat until browned.
