English Pub Style Beef Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
• Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
• Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.

Steps:

• Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat.
• For the sauce: Stir up the sour cream, horseradish, mustard, chives, dill and garlic in a small bowl and adjust salt to taste.
• For the burgers: Arrange the bacon on wire-rack-lined rimmed baking sheet or slotted pan. Bake until very crisp, 12 to 14 minutes.
• Combine the beef with grated onion, salt and pepper and Worcestershire sauce and score into 4 portions. Form 4 patties of the beef mixture thinner at center than edges for even cooking. Cook patties in a little oil, about 7 minutes, turning occasionally. Then melt 2 slices of cheese on the patties for a minute or so.
• While the patties cook, toast the English muffins. Lightly butter bottoms and add thinly sliced dill pickle chips.
• Place burgers on buttered side of muffin and top with 3 half-slices of bacon, watercress and horseradish sauce.

Steps:

• Preheat oven to 350.
• Trim meat and score remaining fat.
• Rub surface of meat with the spices.
• Heat drippings in frying pan until hot.
• Place meat fat side down in drippings; brown on all sides.
• Place meat in a baking dish fat side up.
• Insert meat thermometer.
• Bake approximately 20 minutes/pound or until thermometer reads 140 (rare) to 170 (well-done).

Steps:

• Brown beef over medium heat. Sprinkle with sugar; cook until well browned. (The sugar adds to the browning process.).
• Sprinkle with the flour and brown well.
• Add broth; bring to a boil, stirring constantly.
• Add thyme, salt, pepper, green peppers and garlic. Cover and simmer 1 1/2 hours.
• Add onions, celery, carrots and simmer 15 minutes more.
• Then add the peas, green beans and potatoes. Simmer until meat and vegetables are tender.

Steps:

• Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
• Beat 2 eggs in bowl.
• Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
• For the Stew.
• Coat steak and kidneys with flour.
• Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
• Add mushrooms.
• Cok for several minutes longer.
• Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
• Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly).
• Preheat oven to 200°C.
• Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown.
• Serve with mashed potatoes and greens.

Steps:

• In a large, lightly oiled skillet, stir-fry steak strips for about 2 minutes until no longer pink.
• Remove from pan.
• Combine remaining ingredients in skillet and cook over medium-high heat for 5 minutes, stirring occasionally.
• Stir in beef and heat through.
• Serve over mashed potatoes, cooked rice, noodles or warm tea biscuits.