Beef Recipes 123 Beef Burger 500g Lean minced beef or turkey mince 1-2 egg whites 1/4 tsp Garlic Crushed chilli (if you want it spicy) You can add other herbs and/or spices to suit your taste. The recipe makes 4 to 6 burgers. Put the mince into a bowl and stir in the crushed stock cube. Add the egg whites and mix together until all the egg has been absorbed Mix in the spices/herbs, (add whatever spices you like to the mix.),take lumps of the mixture and with your hands make into 6 patties and grill on a medium heat for 10-20 minutes turning halfway, or oven bake for 25 mins gas 6 or 200c. 123 Lasagne All Stages, Serves 3 250g of minced beef 2 red onions 1 red pepper sliced 8 mushrooms sliced 2 tsp basil 2 tsp tom puree 2 tsp Italian herbs 200g passata 4 eggs 2 egg whites 40g low fat grated cheese 200g pack of garlic & herb Philadelphia pouring sauce 100 ml skimmed milk Fry off the mince until brown. Add the onions, peppers, mushrooms, 2 tbsp tomato puree, 2 tsp basil, 2 tsp Italian mixed herbs, and 200g passata. Cook for 10 mins. turn off the heat and cover. Whisk the eggs and whites, adding salt and pepper to season. Fry light a frying pan, and pour the mix into the frying pan, keeping enough back to make 2 more. Cook for a few mins, then finish the top off under a grill. Slide out onto a cooking board to cool. Repeat and make 2 more omelettes. Mix the pack of Philadelphia sauce with the milk. In an oven proof dish spoon some of the meat mix in, and layer on top with an omelette then spread some of the Philadelphia sauce on top. Repeat the process till you have no ingredients left. Sprinkle the top with low fat grated cheese, and a few Italian herbs, oven bake on 200c or gas 6 for 40 mins 123 Meatzza 500g lean mince steak
Basil 1/4 tsp Salt to season 1 egg lightly whisked 1 Tsp garlic powder Ham Onions Sliced peppers Mushrooms. 40g grated low fat cheese. 1 tbsp tomato puree mixed with 1 tsp water. Mix together the mince, basil, a pinch of salt. and 1 whisked egg. Press this mix down into a baking tin. Use the tomato puree mix to spread on top of the meatzza. Top the meatzza with your own toppings such as peppers, onions, mushrooms, ham, and grated cheese. Oven bake at 220c or gas 7 for 35-40 mins. Pour away any liquid half way through cooking. Bacon Cheeseburger Meatloaf -3 500g minced beef 4 sausages, skinned 1 small onion, chopped 2 eggs, beaten 1 tbsp tomato puree Salt, pepper to taste 1 tsp Italian herbs 1 tsp Chilli powder 40g low fat cheese, grated or sliced 4 slices bacon, fat removed. Mix the meat, egg and onion with the spices and tomato puree. Place in a loaf tin with bacon on top and then the cheese. Bake for around an hour at 190c or gas 5 until cooked through. This uses a week's allowance of cheese, sausage and bacon but can be shared or kept for another meal later on. Bacon and Cheese Burgers All Stages, Serves 1 250g lean mince 2 slices turkey bacon, chopped 20g low fat cheese 1 egg white 1/2 tsp paprika 1/2 tsp red pepper flakes 1/2 tsp garlic powder salt and pepper Mix all ingredients in a blender and season with salt and pepper. Cook on a warm grill pan for about 5 minutes per side, or cook in the oven on 200c gas 6.
Bacon Cheeseburger Quiche All Stages, Serves 3 4 eggs and 2 egg whites 500g mince beef 2 slices turkey bacon, chopped 2 Tbsp tomato puree 1/2 diced medium onion. 60 ml skimmed milk 40g low fat grated cheese. Whisk the eggs together with 60 ml of skimmed milk. Add salt and pepper with the diced onion along with any other seasoning you want to have on your burger (Chilli, Garlic etc ). Brown the beef with the bacon for 5 minutes. Drain and add the tomato paste. Cook for another 2 minutes. Pour the eggs into a small casserole dish, drop the meat mixture on top of the eggs and press down with the back of a spoon. Top with cheese. Bake at 180c or gas 4 for about 35 minutes or until done. Cool for 5 minutes before slicing or serve at room temperature. Beef Bolognaise 500g Lean Beef Mince 1 Onion, finely chopped 1 Clove of Garlic, finely chopped 5 Mushrooms, chopped 1/2 tin Diced Tomatoes 100g passata 1 tbsp Dijon Mustard 1 tsp Oregano 1 tsp Basil Freshly Cracked Black Pepper 1/4cup Water Spray a frying pan with fry light or use 1 tsp of Olive Oil. Cook the garlic and onions in the frying pan until soft. Add the mince and brown, breaking up into small lumps. Add the mushrooms and cook for a couple of minutes until they begin to soften. Add in the tin of tomatoes, passata, water, Dijon mustard, oregano, basil, pepper and chicken stock powder. Allow to simmer slowly for 15 or so minutes, stirring occasionally, until some of the liquid has evaporated. Serve. Beef Enchiladas 500g minced beef 1 small onion diced 1 red pepper diced (optional) Handful of mushrooms (optional) 1/4 tin tomatoes 50g Passatta (I only used passatta) 4/6 egg whites 20g low fat grated cheddar (I used 40g but split the meal over 2 days) Seasoning for mince to your taste (I used Thyme, smoked paprika, garlic powder, onion powder, chilli powder and salt & pepper)
Season the mince. Put the mince, onion, pepper, mushrooms in a pan and brown. Remove any excess liquid then pour the passatta and tinned tomatoes over the mince and simmer. Beat 4/6 egg whites (depending on how thick you want your egg white omelettes). Pour some of the egg whites into a small frying pan (or you can make in a large frying pan and cut into quarters). Once the bottom is cooked, place the omelette under grill to cook the topside. Once cooked lay flat in tray or on a plate. Repeat this four times Fill the egg white omelettes with mince, roll the omelettes and place in the oven tray. Cover with cheese and put in the oven at 180 degrees, Gas 4, until cheese is browned. Beef Fajitas 2 tbsp chilli powder 500g beef (chicken can be used) 1 tbsp salt 1 tbsp paprika 1 tbsp cumin 1 tbsp cayenne 1 tbsp onion powder 1tbs garlic powder 1 sliced onion 1 sliced pepper Can of diet coke Fry your chicken or beef in a pan with the onions and peppers. Add all of the spices to the mix, then add a can of diet coke and boil down till reduced. Serve. Beef Noodle Soup 2 shiitake mushrooms. 6 spring onions. 1 carrot, 12 oz steak cut into small strips. fry light, 1 garlic clove. 1 inch of fresh ginger, 2 pints of beef stock made from oxo. ( 2 oxo needed) 2 tbsp light soy sauce. 300g barenaked noodles, or the slim/skinny, zero ones. 75g spinach. Salt and pepper. Slice the mushrooms, slice the spring onions and fine slice the carrot into strips 2 1/2 inch strips. Trim any fat off the steak, slice into strips, Heat a pan using fry light or 1 tsp of olive oil. Cook the beef strips for 4 mins and set aside. In a pan, fry the onions, carrot, and spring onions, with garlic and the ginger that had been peeled and grated. Cook for 3 mins then add the beef stock, the mushrooms and the soy sauce to the pan. Season with salt and pepper to taste. Bring to the boil for 10 mins, then add the well rinsed noodles, stir, add the spinach and simmer for 5 mins.
Big Mac In A Bowl Stage 2 (if you leave the mayo out, then all stages), Serves 1 1/2 lb mince beef 1/2 oxo cube 1/2 small onion ( diced very fine ) 1 gherkin chopped small Bit of lettuce ( shredded small) Grated low low or similar (from allowance) 1/2 tbsp mayo mixed 1/4 tbsp passata Dry fry the mince and onion until brown ( discard any fat ). Add the oxo, salt and pepper and stir through in the pan. In a bowl add shredded lettuce, then the cooked mince meat on top. Mix the mayo and pasatta together (like a seafood sauce), then add the gherkins and mix in with the mince meat. Add the cheese last so it doesn't totally melt. Give it a good mix around and eat from the bowl. Braised Pot Roasted Beef All Stages, Serves 12-16 (can be frozen in portions) 1 small onion, chopped 1 cup beef stock made from 200 mils water and a beef oxo 1 tin diced tomatoes 1 Tbsp cornflour 1 Tbsp tomato paste 4 lbs lean roast, such as tenderloin or sirloin olive oil spray salt and pepper Brown the onion in a small amount of olive oil spray for 5 minutes, in a large cast iron casserole. Add the tomato paste and cook for another minute. Move the onions to one side and brown the roast on all sides. Remove the meat and pour in the tomatoes and stock. Add the cornflour to 2 tablespoons of water, mix well and add to the stock mixture. Stir in the onions, bring to a boil and reduce to a simmer. Add the meat back to the pot and simmer. Cover and cook for 3 to 4 hours. Can be cooked in a normal cooker for the 3 to 4 hrs or a slow cooker on high for 6 hours. Burgers Can be served between two large flat mushroom. 500g Lean minced beef or turkey mince 1 egg 1/2 fine diced onion 1 stock cube crushed chilli (if you want it spicy)
You can add other herbs and/or spices as you want Put the mince into a bowl and stir in the crushed stock cube. Add the egg whites and mix together until all the egg has been absorbed (it should form into a compact mixture, not too sticky) Mix in the spices/herbs (add whatever spices you like to the mix.) Take lumps of the mixture and with your hands make into 6 patties and grill on a medium heat for 10-20 minutes turning in between. Cheesy Meatballs 100g Passata 1 lb ground lean mince 2 egg whites 2 tbsp oat bran (optional) 1 Tbsp tomato puree 125 g fat free cottage cheese 1 Tbsp Worcestershire sauce 40g low low cheese Mix the passata with the tomato puree, Worcestershire sauce, and the cottage cheese in a mini blender. Place the mince, egg whites, and oat bran in a bowl, mix well. Form golf sized ball meat balls and place in a oven proof dish. Spoon over the tomato mix, and sprinkle with low fat cheese. Bake meatballs at 190c gas 5 for 20 minutes. Coney Island Chilli All Stages, Serves 1 Minced beef lean 250g. 1/4 can chopped tomatoes 1 tablespoons tomato paste. 1/2 tablespoons chilli powder 1 teaspoons cumin 1 teaspoon mustard Salt and pepper to taste 1 teaspoon granular Splenda (optional) Water, as needed Brown the meat, breaking it up as finely as possible and drain the fat if there is any. Stir in all of the remaining ingredients and enough water to make it saucy. Simmer for 10-15 minutes. You may need to add more water as it cooks and thickens. Serve as it is or over sausages, beef burgers, etc. Cottage Pie 500g Beef Mince, 1 tsp olive oil, 1/2 Onion finely diced 2 large cloves garlic crushed, 2tbsp Corn Flour 2 beef oxo dissolved in 350 mils Hot Water Cup of peas ( frozen are fine) Cracked Black Pepper,
1 tbsp cornflour. Fry the mince in 1 tsp olive oil, add the onions, 2 crushed cloves of garlic, and a cup of peas with 350 ml of water. Add 2 beef oxo, stir and bring to the boil. Cook for 10 mins. Mix the cornflour with a little water to dissolve and add to the beef mix. Keep stirring until it thickens. Turn off the heat and transfer into a oven proof dish. To top it you can use a mixture of carrot and swede mash, or cauliflower mash, or even some sliced sweet potato from your allowance. Oven bake when topped until golden on top. 200c or gas 6 for around 40 mins. Italian Meatballs with a Chunky Tomato Sauce 250g minced beef 250g pork mince 1/2 onion fine diced 1 medium carrot grated 2 cloves of garlic diced 1 tsp oregano 1/2 tsp salt 1 tsp olive oil Black pepper 1 beaten egg Tomato sauce Fry light 1/2 medium onion, chopped 1 clove garlic diced 1/2 tin tomatoes 100g passata 100 mls water 1 tsp Italian mixed herbs Place the mince beef and pork into a bowl, add the grated carrot, 1/2 diced onion, garlic, oregano, salt, a good seasoning of black pepper, and 1 beaten egg. Mix until all ingredients are combined. Make 24 meat balls about the size of a walnut. Heat a frying pan sprayed with fry light, and cook the meat balls turning regularly until cooked, and put on a plate. Fry light the cleaned pan, and add 1/2 diced onion, fry for 4 mins, add garlic, and cook for 1 min, add tinned tomatoes, water, passata and the Italian herbs. Heat, and bring to the boil. Simmer for 5 mins, then place the meat balls into the tomato sauce and cook for another 20 mins with a lid over the top. Stir every now and then, if you want the sauce thicker cook for a little longer with no lid. Minced Beef Cobbler 500g minced beef, 1 large onion, 1 cup of frozen peas. 2 oxo, 1 tbsp cornflour 1 tbsp Worcestershire sauce. 300 ml water. 2 carrots, 1/2 swede. 1 tsp olive oil.
Fry off 500g minced beef with 1 diced onion. Cook until the mince has browned. Add 2 crumbled oxo, and 300 ml of water then cook for 10 mins. Add the peas, and cook for another 5 mins. Stir in 1 tbsp Worcestershire sauce. Mix the corn flour with a little water to dissolve and add to the meat mix. Stir well until it thickens. Take off the heat and cover. Slice the carrots and swede and part boil for 5 mins. Pour the meat mix into an oven proof dish, arrange the slices of swede and carrot over the top and around the meat mix, brush with 1 tsp olive oil, oven bake on 220c or gas 7 till the carrot and swede are golden and cooked. Moussaka All Stages, Serves 6 1kg lean mince. 2-3 cloves garlic, 1 med chopped onion, 1 stick of celery including leaves( optional) 1 large tin crushed tomatoes 800gm, 2tblsp tomato paste, 1 tsp mixed herbs, Salt to your liking, White Sauce 6 eggs, ½ tub (250g) fat free creamed cottage cheese 6 heaped tblsp of greek fat free yogurt, 1 Pepper 2 Firm medium sized courgettes In a deep pan, cook garlic, onion, and celery with a little water, so as not to stick, for around 3 mins. Add the mince to the pan and cook until browned. Add the crushed tomatoes, tomato puree, herbs and salt, and bring to the boil. Stir the mix for a few mins. and place a lid on top. Simmer on low for around 1 hr. Stir every now and then while cooking so not to stick. White Sauce Whisk the eggs well, add the yogurt, and cottage cheese. Place in a blender until a smooth texture is reached, and add a little pepper. Mix well. The cottage cheese gives this sauce body. While the sauce is cooking on a low heat in a pan, stir once in a while. Cut the courgettes to 1/2cm thick, and cook under a grill turning until cooked and golden. They just needs to be lightly grilled, however, don t be tempted to layer it in the dish raw, it definitely won t set or taste the same. Set aside for layering. Layering In a regular baking pan/dish (mine is 35cm x28cm) coat the base of the baking pan with a very light layer of meat Add a layer of grilled courgette to cover the top of that. Next layer half of the meat, followed by half of the white sauce - ladle on, to spread it out lightly. Repeat steps 2 & 3. Decorate/Garnish the top with thinly sliced chilli. Heat the oven to 200. Place the baking pan in the middle of the oven, and cook for approx 30-40 mins until nice and golden on top. Let it cool, then cover with foil or cling wrap and refrigerate to set. Slice up the next day into eight portions. Heat the individual portions in microwave, and serve with a side salad. This moussaka is better the following day. I recommend cooking it a day early to let it set properly. It may seem like a lot of eggs and cream cheese but remember this is being portioned to at least 8 servings. It makes a beautiful lunch served with a salad of baby spinach, rocket, tomato, cucumber, chilli and chopped celery, dressed with a balsamic/lemon/dijon mustard dressing. The recipe is easily halved for a smaller tin, but is worth doing the whole recipe while you're going. Very suitable to freeze in serving size portions.
Slow Cooked Beef Curry All Stages, Serves 4 1 kg lean beef stewing steak salt and pepper to taste 2 sliced onions. 2 cloves garlic chopped 1 teaspoon fresh ginger chopped 1 fresh green chilli de-seeded and chopped 2 tablespoon curry powder 1 chopped tinned tomatoes 1 onion chopped oxo and 250 mils water. Fry and seal the beef steak. Add to a slow cooker with all the above ingredients, stir and cook on high for 6 hrs. Slow Cooked Beef Goulash All Stages, Serves 4 600g lean stewing steak 1 heaped teaspoon smoked paprika 2 heaped teaspoons paprika 1 fresh red chilli, de-seeded and finely chopped(depending on how hot you like it) 1 large onion finely chopped 1 oxo 1 tin of chopped tomatoes 1 clove of garlic finely chopped 1 red and green pepper chopped salt and pepper for seasoning Put all ingredients into slow cooker, cook on medium - high for around 6 hours Slow Cooked Beef Stew All Stages, Serves 4 1 kg diced beef, 1 onion sliced, 1 carrot sliced, a handful of diced swede, a handful of frozen peas. 1/2 a celery with its leaves diced. 2 beef oxo, 500 mls water, 2 tbsp corn flour dissolved in a little water. Fry and seal the beef, add to the slow cooker with all the veg, water and oxo. Cook on high for 6 hrs. At the end stir in the cornflour mix to thicken. Smoked Paprika Beef ( Slow Cooked) All Stages, Serves 4-6 1 can diet coke
3 tbsp of passata, 1 tbsp of worcestershire sauce. 1 beef joint, fat removed. ( 1.5kg) 1 tsp smoked paprika, 1/2 tsp chilli powder. Mix the diet coke, passata, Worcestershire sauce, paprika, and chilli powder together. Heat, and reduce till you get a sauce, (this takes a while to reduce), You need about 100 ml of sauce. Pour over the beef joint in a slow cooker, and cook for 6 hrs on high, keep coating and turning the meat every 2 hrs. Spicy Meat Loaf All Stages, Serves 4-6 1 1/2 lbs minced beef. 2 tsp ginger, 2 tsp garlic, 6 green fresh chilli fine chopped. 2 small onions chopped. 1/2 tsp turmeric, 50 g fresh diced coriander. salt and pepper to season. 1 tsp olive oil. Preheat oven to gas 4 or to 180c. Beat 2 eggs until fluffy and pour into a large pre oiled loaf tin. Blend together mince beef, ginger, 4 of the diced chilli, one of the diced onions, 1 beaten egg, turmeric, fresh coriander, and salt n pepper for seasoning. Pack all of this mix into the loaf tin on top of the beaten eggs. Let the eggs settle to their own level. Pack down the mince mix but not too firm. Cook in the oven for 45 mins. Beat the remaining 2 eggs with the other 2 diced green chilli, and the other onion diced. Pour the mix over the top of the meatloaf and place back in the oven to cook. Serve with fresh lemon wedges, and a green salad. Stuffed Mince Beef Mushroom 4 mushrooms, try and get the biggest meatiest you can get 500g mince beef 1 diced onion 1/2 can chopped tomatoes 50g passata 1 tbsp tomato puree 1 garlic clove diced 1 chopped small red pepper 1 diced chilli (optional) 1 large stick of celery including leaves Topping 125g fat free cottage cheese 1/2 tsp paprika 4 rasher of lean bacon, diced
In a large, non stick fry pan, cook the chopped onion, celery, garlic, and chilli. Add the mince and fry through. Add the tomatoes, passata, tomato paste and pepper, stirring on medium/high heat until boiling, then turn down to simmer with a lid on for about 20mins (stirring occasionally). You don t want it to runny so cook for a bit longer with lid off until the liquid evaporates a little. Wash the mushrooms, (remove the stem and peel if desired). Place onto a tray lined with baking paper. Fill the mushrooms with the mince mix. In a blender, mix fat free cottage cheese, 1/2 tsp paprika, and diced bacon, then place this on the top of the mince mix. Oven bake at 200c or gas 6 for 25 mins. Surprise Scotch Eggs 1 lb lean mince 2 egg whites 2 tbsp oat bran 1 Tbsp tomato puree 125 g fat free cottage cheese 1 Tbsp Worcestershire sauce 1/4 tsp garlic powder 1/2 diced onion 4 hard-boiled eggs, peeled 50g passata cup tomato sauce Salt and black pepper. Season the passata sauce with salt and pepper and set aside. Mix all ingredients, except the boiled eggs gently, not in a blender until mixed, Divide the mixture into balls. Flatten each ball in the palm of your hand and wrap around each egg ensuring they are sealed. Cover each scotch egg with a bit of tomato sauce. Bake the scotch egg at 200c gas 6 for 25 minutes. West African Beef Curry 1 large onion chopped finely 1 tsp chilli powder 1tsp curry powder, 1tsp turmeric 1 heaped tsp of coriander 1 tsp of cumin 1 heaped tsp of garam masala 1 beef stock cube crumbled 1 Tbsp tomato puree 2 cloves of garlic 1/2 tin of chopped tomatoes 500g of lean stewing beef cubed salt and pepper Dry fry the onion & garlic, (add a drop of water if it starts to stick). In a separate bowl, mix the spices together with tomato puree and stock cube. When the onions are browned, add the spice mixture and stir for a further few mins. Finally add the beef and stir it round coating it all with the spices. Add the tomatoes, and stir through on a low heat for a further 2 mins. Either turn into a slow cooker and cook until tender, or put a lid on the pan and leave on a low heat for an hour, or until the meat is very tender. Serve with green salad, savoury pancakes or on its own.
Beef Stroganoff All Stages, Serves 1 fry light 250g beef tenderloin fillet, sliced into strips, 1 Beef oxo Cube, 1 red onion, chopped, 1tbsp paprika, mushrooms, sliced, 125ml light cream, 2tsps lemon juice, Freshly ground black pepper, 1tbsp fresh chopped parsley, Sprinkling of paprika, for garnish Cut the beef into slices 1cm/0.5in thick, then cut each slice, across the grain into strips 1cm/0.5in wide. Take the fry light, and spray over the beef, then crush the beef oxo over the beef and mix with your hands until it is all covered. Heat a large frying pan and spray with fry light. Add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. Add the mushrooms and fry gently for 3 minutes. Transfer the mixture to a plate and keep warm. Using the same pan you cooked the onion mixture in, heat and spray with fry light. Add the fillet beef, and fry quickly, turning it as you do so, for just over 1 minute. Return the onion mixture to the pan and pour in the light cream. Bring to the boil and simmer for a minute or so, until thickened. Stir in the lemon juice and parsley and serve.