Philly Cheesesteak Sandwiches

2 packs x frying steak

2 tbsp x Olive oil

2 x Onions - red or white

200g x Mushrooms, sliced - optional

4 x Bread rolls

100g x Emmental cheese, grated

This is best achieved if the steak is put in the freezer for an hour before slicing.

Remove the steak from the pack and with a sharp knife cut into thin slices.

Put all the steak into a bowl and toss with salt and pepper.

Thinly slice the onions and fry with 1 tbsp olive oil over a medium heat until the onions are caramelised.

Toast the rolls - optional but helps the bread hold up to the mass of filling!

Heat 1 tbsp of olive oil in a large frying pan until smoking hot.

Carefully scatter the steak slices and quick fry them for no longer than 5 minutes tossing regularly.

Remove the steak from the pan and add mushrooms to the juices in the pan, fry for 3-5 minutes.

Assemble the sandwiches with generous helpings of steak, onions and cheese.

COFFEE-RUBBED BEEF BRISKET WITH BEER

2tsp ground coffee
1tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp mustard powder
1/2 tsp garlic powder
2tsp soft brown sugar
1.3kg beef brisket,unrolled
1 large onion,sliced
300ml beer
potato and veg to serve

Combine the coffee,spices,garlic and sugar to make a rub.Use to coat the rolled brisket,pressing on all sidesto cover the whole surface.Leave in the fridge to marinate for at least 2 hours or overnight.Preheat the oven to 140c/120c fan/gas 1.Spread the onion over the middle of a roasting tray.Put the brisket on top and pourthe beer around the base,being careful not to wash off any of the rub.Cover with foil and roast for 4 hours or until the meat can be pulled apart easily with a folk.Serve with mash and veg.

MUFFIN-TIN MEATLOAF

a little veg oil,for greasing
50th pack 5% fat beef mince
2 small carrots, peeled and grated
1 small onion, finely chopped
4th porridge oats
1 med egg, beaten
1tbsp Worcester sauce
21|2 tbsp onion chutney

Preheat the oven to 200°c, fan 180°c, gas 6 . lightly grease 8 holes of a 12 hole-muffin tin; put a disc of greaseproof paper in the base of each.In a large bowl, mix together the mince, carrots, onion, oats, egg, Worcester sauce and chutney. Divide the mixture between the paper cases, pressing down firmly with the back of a spoon. Bake for 25 minutes until mince is cooked though with no paining.Serve

Gingered beef stir-fry with rice

200g dried basmati rice
low-calorie cooking spray
400g beef frying steaks,thinly sliced
1tbsp gourmet garden garlic blend
1tsp gourmet garden ginger blend
2 onions,thinly sliced
650g ready-prepared stir-fry veg
1tbsp med curry powder
4tbsp dark soy sauce
1tsp gourmet garden hot chilli blend
lime wedges to serve

Cook the rice according to packet instructions.Meanwhile,place a wok or large frying pan sprayed with low-calorie cooking spray over a high heat.When hot,stir-fry beef for 3-4 mins,or until just cooked throuugh.Transfer to a plate and keep warm.Rinse the wok,wipe dry with kitchen paper and re-spray it with low-calorie cooking spray.Fry garlic,ginger,onions and stir-fry veg for 6-8 mins,or until just beginning to soften.Add curry powder and cook for 1 min.Add chilli and stir-fry for a further min.Drain the rice.Toss the beef throgh the veg and serve with the rice and a wedge of lime.

Please see a full range of the wonderful gourmet garden range at:http://gourmetgarden.com/uk

Beef in ale

Bone in beef shin joint
2 bay leaves
2 springs fresh thyme,plus extra for serving
1 beef stock cube
400ml ale or beer
300g shallots,peeled
1tbsp olive oil
2 cloves garlic,finely chopped
250g chestnut mushrooms,halved
1tbsp cornflour

Preheat the oven to 160c/140c fan/gas 3.Put the joint in a large roasting tin.Add the bay leaves and thyme.Dissolve the stock cube in 300ml boiling water and pour over the beef with the beer.Cover with a sheet of foil tucking in firmly.Cook for 3 hours 45 mins.15 mins before the cooking time is up,cook the shallots in the oil until lightly browned on all sides.Add the garlic and mushrooms and cook for 3-4 mins until the mushrooms start to colour.Remove the foil from the beef and baste with the juices.Add the veg and return to the oven,uncovered,for an hour,basting every 20 mins.Mix the cornflour with 2tbsp cold water and stir into the juices.Return to the oven for 15 mins.Remove the bay leaf and thyme.Garnish with a fresh thyme spring to serve.

FATHER'S DAY

SIRLOIN STEAKS WITH WHISKY & MUSHROOM SAUCE

2 sirloin steaks
salt & freshly milled black pepper
1tbsp olive oil
100g chestnut mushrooms,sliced
2 cloves garlic,peeled and finely chopped
150ml hot beef stock
45ml whisky
5tbsp double cream
2tbsp freshly chopped chives

Heat oil in a large non-stick frying pan,season the steaks,brush with oil on both sides and cook.Rare 2mins,med 4mins,well done 6minsWhen cooked transfer to warm serving plates and cover loosely with foil to keep warm.Reduce the heat under the pan and add the mushrooms and garlic.Cook for 3mins,stirring occasionally.Add stock,increase the heat and boil for 3mins until slightly reduced.Add the whisky and cream and reduce for a further 3-4mins until the sauce is slightly thickened.Stir in the chives.Serve the steaks with the sauce and seasonal veg.

Fillet steak with Bearnaise sauce

2 fillet steaks
salt and pepper
oil,for brushing
For the bearnaise sauce
2tbsp white wine vinegar
2tbsp water
1 large shallot,peeled and roughly chopped
6 black peppercorns
1 small bay leaf
2 large egg yolks
150g/5oz unsalted butter,melted & hot
1-2tbsp fresh chopped tarragon

To prepare to bearnaise sauce,place the vingar,water,shallot,peppercorn and bay leaf in a small pan and simmer over a low to med heat for 2-3 mins until 1tbsp of liquid remains.Strain.Heat a large,non-stick frying pan,season the steaks and brush with the oil on both sides.Cook the steaks according to preference.Remove the steaks from the heat,transfer to a warm serving plate and cover loosely with foil to keep warm.To finish the sauce,transfer the vinegar mixture to a blender,add the egg yolks and whisk until frothy.While the blender is still running,slowly add the melted butter,1tbsp at a time,unil the sauce is smooth and creamy.Season with salt and stir through the herbs.Serve with the sauce and chunkey chips and salad.

Moroccan meatballs

350g pack 12 beef meatballs
1 tbsp oil
1 onion,fine chopped
2 cloves garlic,crushed
80g ready to eat apricots,sliced
1/2 tsp ground cinnamon
390g tin chopped tomatoes in tomato sauce
500ml veg stock,hot
250g couscous
1/2 x 28g pack flat-leaf parsley,chopped
25g flaked almonds,toasted

Preheat the oven to 180c,fan 160c,gas 3.Arrange the meatballs on a baking tray and bake for 15 mins.Meanwhile,heat oil in a large saucepan and saute the onions for 5 mins.Stir in the garlic,apricots and cinnamon and cook for a further min.Pour over the tomatoes and 200ml of the stock.Stir well to combine then simmer for 5 mins.Place the couscous in a bowl; pour over the remaining hot stock.Cover with clingflim and leave for 10 mins.Use a folk to fluff up the grains,season with black pepper and stir through half the parsley.To serve,stir the meatballs and remaining parsley into the sauce.Garnish with the flaked almonds and serve with the couscous.

Steak wellington

50g mushrooms,chopped
1 tsp oil
1 tsp butter
300g beef fillet steak
50g brussels pate with garlic
250g ready to roll puff pastry
flour for rolling out
1 med egg,beaten
new potatoes with chopped parsley,and veg to serve

Preheat oven to 220c/200cfan/gas 7.Heat butter and oil in a pan.Add mushrooms,fry over a med heat,stirring occasionally,until they have shrunk and juices run out.Continue to cook until juices have evaporated.Tip into a bowl to cool.Cut steaks into 2 even-sized pieces.Heat the pan,add the steak and cook for a few seconds on each side to brown the outside-meat should be still raw.Put on a plate to cool.Mix the pate with the cold mushrooms.Spread on top of the steaks.Cut the pastry in half and roll out to the thickness of a £1 coin.Place a piece of steak,pate-side down,in the centre of each half.Dampen the edges of the pastry,then fold over to enclose the steak in neat parcels.Place the parcels on a baking sheet with the folds underneath.Brush with the beaten egg,then bake for 18-20 min until golden.Serve with the potatoes and veg.

Cheats moussaka

400g new potatoes
1tbsp oil
1 large onion,finely chopped
500glean steak mince
400g can chopped tomatoes with garlic
3tbsp tomato ketchup
1 tsp dried oregano
1 tsp ground cinnamon
1 lamb or beef stock cube
1 aubergine,cut into cubes
4 tsp cornflour
200g fat free greek style yoghurt
200g greek style yogurt
2 med eggs
25g parmesan,grated
salad to serve

Preheat oven to 190c/170cfan/gas 5.Boil the potatoes until tender.Drain,slice and keep warm.Heat oil in pan and gently fry onions,stiring often.Add mince,stiring to break up the clumps,until browned.Add tomatoes,tomato ketchup,oregano and cinnamon,then crumble in the stock cube.Cover and simmer for 10 min.Add the aubergine,cover and simmer for 5 min.Mix 2 tsp cornflour with 1 tbsp water and stir in.Heat until thickened.Put in a ovenproof dish.Cover with potatoes.Stir the rest of cornflour into the yogurts,add the eggs and lightly beat to evenly mix.Season,pour on top of potato and sprinkle with parmesan.Bake for 20 min until the topping is just set and golden.Serve with salad

Easy Braised beef in tomato sauce

565g beef braising steak in slices
1 large onion
400g can chickpeas
250g jumbo mushrooms,thickly sliced
400g can chopped tomatoes with chillies
600ml hot beef stock
2tbsp sweet chilli sauce

Preheat oven to 150C/130C fan/gas 2.Put the slices of braising steak in a roasting tin.Halve then slice the onion,then add to the tin along with the chickpeas (drained and rinsed) and mushrooms.Add the tomatoes,stock and sweet chilli sauce.Cover the tin with foil tightly,and cook for 4 hours.Serve

Easy Brisket of beef

1.2kg Brisket of beef joint
200g carrots,thickly sliced
175g swede,peeled and cut into chunks
1 large onion,cut into wedges
2 med baking potatoes,peeled and cut into chunks
600ml hot beef stock
250ml red wine
2tbsp tomato puree
2tbsp mixed dried herbs
1tbsp gravy granules

Preheat oven to 150c/130fan/gas 2.Put the beef and veg in a large casserole dish.Heat the stock,wine

and puree until simmering.Pour over the meat and add the herbs.Cover and cook in the oven for 5-6 hours.Remove the meat and veg with a slotted spoon.Sprinkle in the gravy and stir to thicken.Serve the meat and veg with the gravy.

spaghetti bolognese

500g lean minced beef
1 onion,chopped
1 clove garlic,crushed
2 carrots,finely chopped
175g mushrooms,finely chopped
3 sticks celery,finely chopped
400g can chopped tomatos
2tbsp tomato puree
2tbsp dried Italian herb
300ml beef stock
150ml red wine
freshly ground black pepper
400g dried spaghetti
chopped fresh parsley,to garnish

Place mince,onions and garlic in a pan and cook until lightly browned.Add carrots,mushrooms and celery and cook for 5 min.Stir in tomatoes,tomatoe puree,dried herbs,stock wine and black pepper.

Bring to boil,then cover and simmer for 1 hour.Till sauce as thickened.Serve with spaghetti and fresh parsley.

Beef casserole

1 tbsp oil
350g lean stewing steak,cut into cubes
1 onion,chopped
3 tbsp plain flour
450ml beef stock
150ml red wine
2 leeks,sliced
4 carrots,sliced
2tbsp horseradish
225g button mushrooms
freshly black pepper,to taste
fresh herb sprigs,to garnish

Preheat oven to 170c325f/gas 3.Heat oil in a ovenproof dish on the hob,add beef and cook for 5 min or until golden.Remove beef to a plate and add onions,fry until golden add the meat and flour back to dish and cook for 1 min.Stir in stock and wine and bring to the boil,stirring.Stir in horseradish,leeks,carrots,mushrooms and black pepper mix well.Cover and cook for 2 hours or until beef is cooked and tender.Garnish with herb sprigs and serve with mashed potatoes and veg.

Mini chilli beef and bacon pies

1 small onion,chopped
 1 tbsp oil
500g pack mince
1 tbsp chilli powder
2 tsp plain flour
400g can chopped tomatoes with chilli
2 tbsp tomato puree
1 tsp sugar
400g tin red kidney beans,drained and rinsed

flour for rolling out
750g ready to roll shortcrust pastry
1 med egg,beaten

Gently fry onion in oil until soft.Add the mince and cook,stirring,until it changes colour.stir in the chilli powder and flour.Add the tomatoes,puree,sugar and beans.Partially cover,then simmer for 30 min,stirring occasionally.Preheat oven to 200c/180c fan/gas 6.Dust a surface with flour.Roll out pastry and cut out 16x 12cm rounds and 16 smaller ones for the lids.Line 2 muffin trays with the larger one.with the pastry hanging over.
Divide chilli.Dampen the pastry edges with the egg,Place the lids on top and press down with your fingers to seal.Make a hole in the lids,brush with egg and bake for about 20-25 min.

Greek beef casserole

2tbsp oil
442g pack diced beef casserole
1tbsp plain flour
2 med red onion,chopped
1 garlic clove,finely chopped
4tbsp bolsamic vinegar
227g can chopped tomatoes
1tsp honey
1 small cinnamon stick
1 tsp ground cumin
2 cloves
1 bay leaf
strip of orange zest
150ml red wine
150-200ml beef stock

Preheat oven to 140c/120c fan/gas 2.Heat 1tbsp oil in a pan and brown meat.Transfer to a casserole dish.Season the flour,sprinkle over the meat and toss so that all meat is coated.Put in oven uncovered,While you cook onions.Heat remaining oil in the pan and cook onions until golden.Add garlic and cook for 2 min.Add vinegar and simmer,stirring,for 1 min.Add tomatoes and heat until simmering.Pour into casserole dish and add honey,cinnamon,cumin,cloves,bay leaf and orange zest.Pour the wine into pan and simmer for 1 min.Add to meat with the stock.Cover and cook in oven for 2 hours.

Beef and sweetcorn enchiladas

300g beef mince
1 onion,finely chopped
2 cloves garlic,crushed
35g sachet mexican style seasoning
515g jar tomato pasta sauce
410g can red kidney beans
150g sweetcorn
4 flour tortillas
80g grated cheddar cheese
2 tbsp fresh coriander
to serve
soured cream
guacamole

Heat frying pan and add the mince,onion and garlic.Fry over a high heat,stirring,until the mince browns,then add the mexican seasoning and half the jar of tomato sauce.Cover and simmer for 30 min then add the kidney beans and sweetcorn.preheat oven to 350f/180c/gas 4.Spoon equal amounts of filling down one side of each flour tortlla,roll up enclosing the filling,then lift into an ovenproof dish.Pour over the remaining tomato sauce.Sprinkle the cheese over and bake for 25 min until golden brown and piping hot.Serve with fresh coriander,guacamole and sour cream.

Cottage pie with vegetable mash topping

2 tbsp oil
1 med onion,chopped finely
1 clove garlic,chopped finely
1/2 x 700g pack lean beef steak mince
1 tbsp tomato puree
1 tsp dried mixed herbs
200ml beef stock
400g sweet potatoes,peeled and chopped
300g potatoes,peeled and chopped
300g carrots,peeled and chopped
30g butter
380g frozen garden peas

Heat oil in a pan and fry the onions,until soft adding the garlic at the last min.Turn up the heat add the mince and cook for 5 min.Stir in tomato puree and mixed herbs,then pour in stock.Bring to boil,then simmer for 15 min,until thickened.Preheat the oven to 200c/fan 180c/gas 6.Cook the sweet potatoe,potatoe and carrots in boiling water,drain and mash with the butter.Spoon the mince into a baking dish and top with the mash.Bake for 20 min until golden.Serve with the garden peas.

Yorkshire puddings with cowboy mince

400g frozen oven cook roast potatoes
75g frozen diced onions
2 rashers smoked back bacon,chopped
1tbsp oil
454g pack frozen lean minced beef steak
275g frozen mixed veg
3 tbsp brown sauce
1 tbsp gravy granules
8 frozen yorkshire pudds

Preheat the oven to 230c/210c fan/gas 8.Put the potatoes on a baking tray and cook in oven for
25-30 min.Meanwhile,fry the onions and bacon in a large frying pan,over a moderate heat,for 5-6 min
or until fat on bacon becomes crisp.Add mince and cook stirring often,for around 8-10 min.Add the veg and 200ml water and bring to the boil.Cover and simmer for 10 min.Remove from the heat and
stir in the brown sauce and gravy granules.Cook the yorkshire pudds for 3-4 min.Fill with the mince

and serve with the roast potatoes.

Steak and Ale pie

3 x 442g packs of beef braising steak
50g plain flour
2 onions,chopped
2 tbsp oil
15g butter
500ml of a good ale
300ml beef stock
500g ready to roll puff pastry
1 egg,beaten
cabbage and new potatoes to serve
Preheat the oven to 160c/140c fan/gas 3.
cut beef into 2cm pieces trimming fat,and coat in flour.
Fry onions in half the oil until soft.cook the beef in batches in the oil and butter until brown.Add the onions and beef to a casserole dish.Pour the ale and stock over the meat,cover and cook for 2 1/2 hours.Divide between to dishs.Leave to cool.Heat the oven to 200c/180c fan/gas 6.
Roll the pastry out to make to lids,with a 1cm overlap.Cut to thin strips.
Lay the strips on the damp edge of the pie dishes.Brush with egg and top with the pastry. Make a central hole,brush with egg and cook for 30min.Serve with cabbage and new potatoes.