Cook the beef in a pan with the oil on a high heat.
Add the garlic, onion, salt and pepper and cook until onion is soft.
Add the mushrooms and pour in brandy, flambé.
Add the cream, lemon juice, parsley and pinch of beef stock cube. Cook over a medium heat until the sauce thickens.
Saute onions and remove. Add meat and brown well on all sides. Add vinegar, chopped pepper, seasonings, and stock or water. Return onion. Simmer, covered, until meat is tender for 1 1/2 to 2 hours. Serve over noodles.
This is one of Scotland's most famous and favourite meals
1 lb. lean ground beef
Add bouillon, HP sauce and water. Simmer until beef and veggies are cooked. This may be thickened with "bisto". Serve with mashed or boiled potatoes.
Prep Time: 5 min.
SLICE beef into very thin strips. Mix cornstarch, broth, soy and garlic.
STIR-FRY beef in nonstick skillet until browned and juices evaporate. ADD peppers. Add cornstarch mixture. Cook, stirring until mixture boils and thickens. Serve over Broth Simmered Rice. Serves 4.
In Tuscany, a massive T-bone steak is grilled over oak wood and served with nothing but a drizzle of the best olive oil with salt and pepper. We can make do here with our own beef, which is pretty darned good, too, cut to manageable proportions. An oak wood fire takes too long to burn down, so sprinkle your hardwood charcoal or briquette coals with soaked and drained oak chips to give your T-bone authentic Florentine flavor.
Four 1 1/4-pound T-bone steaks, cut about 1 inch thick
Brush both sides of each steak with the olive oil. Let stand at room temperature for 1 hour.
Meanwhile, build a charcoal fire in an outdoor grill and let burn until covered with white ash. The coals should be very hot--you should be able to hold your hand at grate level for only 1 to 2 seconds. In a gas grill, preheat on High.
Just before grilling, season the steaks with the salt and pepper. Lightly oil the cooking grate. Place the steaks on the grill and cover. Cook, turning once, until the steaks are well-browned on the exterior and rare within, 6 to 8 minutes. (Tuscans prefer very rare steak, but cook it to your taste.) If you like your steak more well done, move it to the cooler, outer perimeter of the charcoal, not directly over the coals. Turning the steaks once again, continue grilling, covered, for about 3 more minutes for medium-done steaks, and 5 more minutes for well-done. In a gas grill, reduce the heat to medium, and continue grilling for approximately the same time as for charcoal. Serve immediately, with the lemon wedges and a cruet of olive oil for seasoning at the table.
In an airtight plastic bag, combine marinade ingredients. Add lamb and turn to coat. Seal and refrigerate for 1 to 4 hours, turning occasionally.
Soak six long bamboo skewers in cold water for at least 10 minutes.
Drain lamb and put marinade in a small saucepan. Bring to a boil over medium-high heat and boil, covered, for at least 5 minutes.
Preheat grill on medium-high.
Separate each red onion wedge vertically into two parts, making 24 wedges. Separate artichoke hearts into 24 pieces.
For each kebab, thread a skewer as follows: 1 piece onion, 1 meat cube, 1 piece artichoke, 1 tomato. Repeat three times for each skewer.
Grill for 12 to 15 minutes, or until lamb is done to taste. Baste with hot marinade for last 5 minutes of cooking time.