Beef Recipes From Around the World
There’s nothing more exciting than experimenting with different cuisines when you’re cooking at home. If you haven’t already, we highly recommend trying new and exciting recipes from around the world when you get the time. To get you started, we have hand-picked two of our favourite beef dishes including Beef Stroganoff which is traditionally from Russia, and Beef Rendang which is traditionally from Indonesia.
Ingredients to serve 4:
- 1 1/2 tablespoons olive oil
- 1 onion, thinly sliced
- 250g button mushrooms, sliced
- 1/2 cup plain flour
- 700g beef eye fillet stir-fry
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons light sour cream
- Bowtie pasta and steamed green beans to serve
- Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat.
- Add onion and cook for 3 minutes before increasing the heat to high.
- Add mushrooms and cook for 4 minutes or until tender. Set aside onion and mushroom mixture.
- Place flour, salt and pepper into a shallow dish and lightly coat beef in flour mixture.
- Add 4 teaspoons of oil to the frying pan before adding the beef. Cook over high heat until meat is browned on all sides.
- Return onion and mushrooms to frying pan and add the stock and Worcestershire sauce. Bring to the boil before reducing the heat to medium-low and simmering until sauce has thickened slightly.
- Season with salt and pepper then remove from heat and stir through sour cream.
- Serve beef stroganoff with pasta and green beans.
Ingredients to serve 4:
- 2 tablespoons vegetable oil
- 1kg lean diced beef
- 1 brown onion, thinly sliced
- 50g rendang curry paste (or 1/3 cup madras curry paste)
- 400ml coconut milk• 1/2 cup desiccated coconut
- 2 tablespoons ketcap manis
- Steamed rice to serve
- Heat 6 teaspoons of oil in a deep non-stick frying pan over high heat, add the steak and cook for 3-4 minutes or until browned.
- Add the onion to the frying pan and cook for 2 minutes, stirring regularly.
- Add curry paste and cook for 1 minute before stirring in the coconut milk.
- Return meat to the frying pan and bring to the boil before reducing the heat to medium-low.
- Simmer uncovered for 1 1/4 hours or until tender and almost cooked to your liking.
- Add desiccated coconut and ketcap manis and continue cooking for a further 15 minutes or until liquid has evaporated.
- Serve beef rendang with steamed rice.
So there you have two delicious beef recipes from around the world. When you’re next cooking dinner why not try a recipe with some different flavours to what you usually cook with at home. Don’t leave the exotic dishes to restaurants – you can try them too! This beef rendang and beef stroganoff are sure to make the family happy!
**Today’s beef rendang and beef stroganoff recipes are courtesy of Taste.com.au