Beef Tacos

April 7th, 2010 § 0

Ingredients

  • 1 kg ground beef
  • 18 taco shells (Hard or soft)
  • 1 large onion (a la julienne)
  • 2 garlic cloves (minced)
  • 1 large bell pepper (a la julienne)
  • 1 tsp Chili powder
  • 1 tsp Paprika
  • 1 tsp Cumin
  • Salt and black pepper to taste

Instructions

  1. In a skillet, over medium heat, add the meat, chili powder, garlic, cumin, paprika, salt and pepper and cover the meat with water. let it simmer for an hour.
  2. Add onion, bell pepper to the ingredients and keep cooking for another 5 minutes.
  3. In a hard taco shell, add your liking of meat, then garnish with chopped tomato, lettuce, and cheese.
  4. Top the shell with sour cream and guacamole if available.

Quick Notes

You can serve rice and black beans and salsa on the side. and lots of margarita.

Variations

You can replace beef with chicken or seafood to your liking.

Cooking time (duration): 90

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Mexican

My rating:5 stars: ?????

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Beef Stroganoff

December 1st, 2009 § 0

Ingredients

  • 1 kgrams beef steak cut into thin strips

  • All-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, sliced
  • 1 cup sliced mushrooms(preferred fresh)
  • 1 beef broth
  • 1 mushroom soup packet
  • Salt and black pepper
  • 1 cup cream

Instructions

  1. Season the meat strips with some salt, black pepper and garlic powder, then dust with flour.
    Brown them on both sides in the olive oil and butter.

  2. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings.
  3. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
  4. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.
  5. Cook over low heat for about 30 minutes, covered.
  6. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the cream the last few minutes, right before you serve.

Quick Notes

serve with rice or noodles

Variations

you can add sour cream instead of regular cream.

Cooking time (duration): 40

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Russian

My rating:5 stars: ★★★★★

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Polpette di Gioia (Italian Meatballs)

November 30th, 2009 § 1

Ingredients

  • 1/4 cup breadcrumbs

  • 1 beaten egg
  • 500 grams ground meat
  • 2 garlic cloves, finely chopped
  • 100 grams sweet sausage stuffing
  • 6 tbsp Parmesan cheese, freshly grated
  • 2 tbsp chopped parsley
  • 2 Tbs olive oil
  • lemon zest
  • fresh black pepper, red pepper

Instructions

  1. Mix the bread crumbs, egg, ground beef, sausage meat, Parmesan cheese, parsley, olive oil, garlic, lemon zest, and black/red pepper.

  2. Knead the ingredients together well until the mixture is smooth.
  3. Shape the meat into small balls to suit your taste.
  4. Lay the meatballs out on a tray, cover with wax paper and chill for an hour.
  5. Heat olive oil in a large skillet, over medium-high heat.
  6. Cook the meatballs on all sides until brown.

Quick Notes

serve with tomato and basil sauce.

Cooking time (duration): 40

Number of servings (yield): 6

Meal type: lunch

Culinary tradition: Italian

My rating:4 stars: ★★★★☆

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Kishk with Qawarma

November 5th, 2009 § 0

Ingredients

  • 3 cups of Kishk

  • 12 cups of water
  • 500 grs of meat (qawarma if available)
  • 2 clove of garlic
  • salt to taste.

Instructions

  1. melt the meat or qawarma and then add garlic cloves and fry lightly.

  2. Add the kishk and saute for several minutes, stirring constantly. Add the water and salt to taste. Boil and stir until the desired porridge consistency is reached.
  3. Serve hot.

Quick Notes

*Kishk is a powdery cereal of burghul (cracked wheat) fermented with milk and laban (yoghurt). It is easily stored and is valuable to the winter diet of isolated villagers or country people. Kishk is prepared in the early Fall when the wheat crop is harvested. Milk, laban and burghul are mixed well together and allowed to ferment for nine days. Each morning the mixture is thoroughly kneaded with the hands. When fermentation is complete the kishk is spread on a clean cloth to dry. Finally it is rubbed well between the hands until it is reduced to a powder and then stored in a dry place.

Variations

You can prepare the dish without adding the meat for a veggie dish.

Cooking time (duration): 15

Diet (other): Low calorie, Reduced fat

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: Middle Eastern

My rating:5 stars: ★★★★★

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