Baked Beef and Onions

Posted on 4 June 2025 by Linda Peek

I have quite a collection of individual dishes and found these oval ones in a secondhand shop. They are ideal for freezing individual servings of lasagne, chicken parmigiano or baked beef and onions, a dish I often make the day after we have roast beef, to use up the leftover meat and gravy.

The photo looks a bit oily and I suppose it is a bit of a high cholesterol dish – but it’s low in carbs and really delicious! Any leftovers make a great filling for a toasted sandwich.

Baked Beef and Onions

About 400g leftover roast beef, thinly sliced
2 onions, thinly sliced
1 Tbs butter
1 Tbs olive oil
½ to one cup leftover gravy (see below)
½ cup grated cheddar cheese (or a mixture of leftover bits!)

Arrange sliced beef in a shallow ovenproof dish or 4 individual dishes, lightly greased. In a frying pan heat butter and oil and saute onions over gentle heat until rich golden and quite tender. Add gravy then spread over the beef. Cover with grated cheese. Can be made ahead to this stage and kept covered, in the fridge, for a day or so. Or you can freeze them. Bake 20-25 mins at 200°C or until golden. Serve with a green vegetable or salad.

Serves 4

Note: if you don’t have quite enough gravy add a dash of cream and a dash of tomato ketchup, but avoid adding water as the result will be watery.

Nana’s gravy: remove the roast (chicken, beef, lamb, pork or whatever) from the roasting pan and keep warm, covered loosely with foil. Discard all but 2-3 Tbs of fat from the roasting pan, keeping all the brown bits. Place pan over gas flame, add 2-3 Tbs plain flour and cook, stirring with a wooden spatula, for 2-3 mins or until flour is cooked. Gradually add 2 cups water, 2 Tbs dry sherry, 2 Tbs cream (Nana used the top of the milk), and a good pinch sugar. Taste the gravy adding salt and pepper to taste. If the gravy lacks a bit of flavour or looks a bit pale you can add a stock cube. The good old Oxo was used a lot in England back then to add colour and flavour to beef gravies and casseroles. Normally the gravy will taste fine without, but sometimes with a particularly lean piece of roast beef and insufficient pan juices I have been known to cheat a bit. Sometimes half a beef Oxo cube is just what’s required to give a bit of colour. Let gravy simmer while you carve the meat, adding a bit more water as necessary to keep it the right consistency. Push it through a sieve if you want it to be perfect gravy without any bits. For family I usually don’t bother.

Korean Beef in an Air Fryer

Posted on 26 March 2025 by Linda Peek

Korean Beef, or Bulgogi, is a tasty, quick and easy alternative to your usual Chinese stir fry. Serve it with steamed rice for a delicious mid-week dinner.

Making this recipe in an air fryer results in crispy meat without the need for deep frying.

300g lean beef (flank, rump, topside, sirloin)
2 tsp oil
2 Tbs cornflour
2 Tbs soy sauce
1-2 Tbs brown sugar, to taste
2 Tbs hoisin sauce
1 clove garlic, crushed
½ cup water
To serve:
Steamed rice
2 spring onions, finely sliced on the diagonal
Sesame seeds

Cut meat into thin strips as you would for a stir fry. Add the oil and mix well, then mix in the cornflour. Spray the tray of an air fryer with oil, then arrange the meat strips over it, in one layer. If doubling the recipe, you will probably need to cook the beef in two lots. If you don’t have an air fryer, deep fry the beef in oil.

Cook beef on high for 5-8 minutes, turning once halfway through cooking time. Meanwhile place soy sauce, brown sugar, hoisin sauce, garlic and water in a frying pan. Bring to the boil, then simmer for a minute or two or until thickened a bit. Add the cooked beef and stir to coat well with the sauce.

Serve with steamed rice and garnish with spring onions and sesame seeds.

Serves 2

Roast Beef Salad with Quick Caesar Dressing & Croutons

Posted on 27 November 2024 by Linda Peek

This is a great way to use up leftover roast beef or leftover cooked steaks from last night’s barbecue. It’s so quick and easy. Just make sure that the meat is nice and pink in the middle, otherwise it will be tough.

I haven’t put quantities because this is one of those recipes you do by eye. To make a vegetarian version, use quartered hard boiled eggs instead of beef. Even some people who say they hate anchovies have become converts to this Caesar salad dressing. It really packs a punch and I suggest you make double and try it with other salads.

Once I discovered how easy it was to make croutons in an air fryer I’ve been making them all the time, to serve with soups and salads. Here is a recipe for the crunchiest pork crackling ever, made in an air fryer. Indeed, if you put “air fryer” in the Café Cat search box you will find quite a few recipes. I’m definitely a convert!

A word of advice. If you decide to buy an air fryer, get a cheap basic one which just has a button for time and another for temperature. Don’t buy an expensive model which takes up half the kitchen bench and has so many bells and whistles you’ll be reluctant to use it.

If you want to be fancy, remove the crusts from the bread and make small, dainty croutons. Mine are large and rustic.

Salad greens – preferably something crunchy like cos lettuce
2 slices bread (or more)
Olive oil
Rare roast beef sliced then cut into smaller pieces
Quick Caesar dressing:
½ cup mayonnaise (preferably home made)
3 anchovies (canned in oil)
1 clove garlic crushed
1 Tbs lemon juice
1tsp Worcestershire sauce|
1 tsp mustard (I used hot English)
¼ cup grated Parmesan cheese
1-2 Tbs water

Arrange salad leaves, broken into bite-sized pieces, on individual plates. Cut bread into cubes, mix with a little olive oil, then cook for 7-10 minutes on high in an air fryer – shaking the pan every now and then – or in a hot oven for 10-15 mins, until golden brown.

Process all ingredients for dressing in food processor then scrape into a jar or bowl. It will keep in the fridge for 2-3 weeks.

Arrange beef and croutons over the lettuce and drizzle with some of the dressing. Sit back and enjoy with a glass of wine.

Sticky Peanut Steak

Posted on 13 November 2024 by Linda Peek

This is an adaptation of a recipe, from Jamie Oliver’s book One: Simple One-Pan Wonders.

Serve the steak with the stir-fried noodles and veg or with a mixed salad.

1 x 250g sirloin or porterhouse steak
Salt and freshly ground black pepper
3cm fresh ginger, peeled and grated or finely chopped
Olive oil
2 Tbs peanuts
Stir fried noodles and veg (optional):
320g packet of stir fry veg, or make your own
2 Tbs Thai sweet chilli sauce
1 Tbs teriyaki sauce
1 pkt (about 400g) pre-cooked/straight to wok noodles

Trim steak of any sinew or fat, then use a meat hammer to flatten it to about ½ to 3/4 cm thick. Place it in a dish with the ginger, salt and pepper and a drizzle of olive oil. Spread it over both sides of the meat, massaging it in.

Heat a non-stick frying pan and cook the steak on high for about two minutes. Turn it over and add the peanuts and chilli sauce to the pan. Continue to cook for a minute or two, spooning the sauce over the meat and allowing the chilli sauce to thicken a bit and get sticky. Remove steak to a serving dish and scrape out the sauce on top. Let it rest while you prepare the noodles and vegetables.

To the pan where you cooked the meat, add the noodles, veg and a drizzle of olive oil. Stir fry for 4-5 minutes then add the teriyaki sauce and salt and pepper to taste.

Slice the steak and serve it with the noodles and veg.

Serves 2

Curried Mince & Eggplant with Avocado Salsa

Posted on 30 October 2024 by Linda Peek

Instead of the usual Spag Bol or Lasagne why not turn that half kilo of minced beef or lamb into a tasty curry?

Curries improve with keeping, so we had half one night and the rest a few days later. You could always eat some and freeze the rest.

I bought some frozen Roti bread from my local Asian shop. Just pop them in a hot frying pan, straight from the freezer. Cook for a couple of minutes each side until puffed and golden brown. Home-made fig chutney went well.

3 Tbs vegetable oil or ghee
1 large onion, finely chopped
2 cloves garlic, crushed
1 eggplant cut into 2cm pieces
500g lean minced beef or lamb
2 Tbs finely chopped fresh ginger
1 tsp each fennel seeds & chilli powder
½ tsp turmeric
¼ cup your favourite curry paste
½ cup water
3-4 tomatoes, peeled and roughly chopped
Salt and freshly ground black pepper, to taste
Salsa:
1 avocado, cut into 1cm cubes
1 small red onion, diced
2 tomatoes, cut into cubes (I used 8 cocktail tomatoes and halved them)
Olive oil, lemon juice, salt and pepper to taste
To serve:
Coriander, chopped
Plain yoghurt
Fruit chutney
Store bought Naan or Roti bread
Steamed rice

In a large frying pan heat the oil or ghee and add the onion. Cook, stirring often for 5-10 minutes over moderate heat until soft but not brown. Add the eggplant and garlic and continue to cook, stirring often, for 5 minutes. Add the mince and continue to cook, breaking up any lumps, until no longer pink. Add the spices and curry paste and cook, stirring for a further 5 minutes. Add the water and tomatoes, bring to the boil, then reduce the heat and simmer, stirring often, until thickened. Check seasoning. Can be made ahead to this point and kept in the fridge for 3-4 days or frozen for 1-2 months.

While curry is cooking make salsa by mixing all the ingredients together. You may need to add a bit more water to the curry, especially if it has been made ahead and kept refrigerated or frozen.

Serve the curry, garnished with fresh coriander, accompanied by a small bowl of yoghurt, some fruit chutney, steamed rice and the warm Indian bread.

Serves 4-6

Japanese Soboro Donburi

Posted on 19 June 2024 by Linda Peek

Looking for something quick to make with half a kilo of minced beef? Try this Japanese rice bowl recipe.

Donburi in Japanese means rice bowl dish and there are lots of different variations using chicken, pork, eggs and so on.

This combination of minced beef, ginger and frozen peas, served with steamed rice, isn’t a sophisticated dish, but it can be whipped up in no time flat. The perfect mid-week dinner to serve when everyone is asking “What time’s dinner Mum?” and you haven’t got time to make that packet of mince into spag bol or lasagne.

Cut down on the ginger if the kids aren’t mad about it. Some people aren’t fans of rice cookers, but I love mine. Switch it on when you start to prepare the mince and the whole dish will be ready to serve in around 15 minutes. Feel free to add some chilli or

500g lean minced beef
1/3 cup sake or dry sherry
¼ cup soy sauce (or substitute oyster sauce)
¼ cup water
1½ Tbs sugar
1-2 Tbs grated fresh ginger
1 cup frozen peas
To serve:
Steamed rice
Japanese pickled ginger*
Thinly sliced spring onions (scallions) (optional)

In a large heavy saucepan, place the beef, sake or sherry, soy sauce, water and sugar. Cook over medium to high heat, stirring often to break up any lumps, for about 5 minutes. Add the ginger and peas and continue to cook for 4 minutes or so, stirring often, until most of the liquid has evaporated but the mixture is still moist. Check for seasoning and add a little salt if necessary.

Divide rice between 4 or 5 bowls, top with the beef mixture and garnish with the pickled ginger and spring onions if using. I didn’t have any for the photo.

Serves 4-5

*available in jars in the Asian section of your supermarket

Spicy Korean Beef in the Slow Cooker

Posted on 29 May 2024 by Linda Peek

If you have a slow cooker and are time poor then this recipe, adapted from one by Nigella Lawson, is for you.

Nigella uses brown rice. I used pearl barley and added some toppings. We love pearl barley, which you can use as a substitute in most recipes which call for brown rice.

500g minced beef
1 can chopped tomatoes and 1 can water
1¼ cups pearl barley (or brown rice)
¼ cup Sriracha chilli sauce (or another chilli sauce/paste)
¼ cup soy sauce
1 packet 250g beansprouts
To serve:
Sour Cream
Grated cheese (I used cheddar)
Chopped fresh coriander

Place minced beef, tomatoes, water, pearl barley or brown rice, chilli sauce and soy sauce in a slow cooker. Stir to combine, then cook on low for four hours, stirring a couple of times. When the pearl barley is tender it’s ready. Place beansprouts in a bowl. Cover with boiling water, stand for one minute then mix into the meat mixture. Allow to heat through for 15 minutes.

Serve as it is or topped with sour cream, grated cheese and coriander. Can be served in wraps or taco shells or on top of corn chips.

Additions: if liked, add a drained can of corn or a couple of cups of frozen peas about half an hour before serving. I also added a splosh of dry sherry. Why not?

Beef Casserole with Spring Onion Mash

Posted on 15 May 2024 by Linda Peek

A good beef casserole accompanied by mashed potatoes to mop up the gravy is the sort of comfort food we all enjoy as the weather gets cooler. These old-fashioned dishes take us back to our childhood and Mum’s cooking.

This casserole doesn’t contain any tomatoes or herbs, allowing the flavour from the mushrooms and the sherry to shine through. It can be made in the oven or in a slow cooker.

2 Tbs oil
1 kg lean stewing beef such as chuck steak
Salt and freshly ground black pepper
150g speck or bacon cut into chunky pieces (lardons)
2 onions, peeled and chopped
3 carrots, peeled and cut into sticks
250g mushrooms, wiped and thickly sliced
3 cloves garlic, crushed
2 cups water (only 1 cup for Slow Cooker)
1 beef stock cube
2 Tbs Worcestershire sauce
½ cup dry sherry or red wine
Spring Onion Mash:
1 kg potatoes, peeled and cut into even-sized pieces
25g butter
¼ cup milk
Salt and freshly ground black pepper
3-4 spring onions, thinly sliced (optional)
To serve:
Chopped fresh parsley

Trim beef and cut into 3cm cubes. Season. Heat 1 Tbs oil in a large frying pan and brown half the meat all over until nicely caramelised. Put beef into a heavy Le Creuset-type casserole with a lid or into a Slow Cooker. Repeat with remaining oil and beef. Add the lardons to the pan and cook, stirring until light brown. Add onions and cook for 3-4 mins stirring regularly, until starting to soften. Add carrots, mushrooms, garlic and a touch more oil if necessary and continue to cook for 3-4 mins. Tip vegetables into the casserole with the beef.

Add water, stock cube, Worcestershire sauce and sherry or wine. If using a casserole dish cover and cook at 150°C for two hours or until meat is tender and sauce has thickened up. If using a Slow Cooker use only one cup of water, cover and cook for 3-4 hours on High or until meat is tender and sauce has thickened.

Casserole will keep in the fridge for 3-4 days or you can eat half and freeze the rest. Reheat, check seasoning and serve garnished with chopped parsley and accompanied by Spring Onion Mash to mop up all the gravy.

Spring Onion Mash: cook potatoes in boiling salted water for 20 mins or until tender. Drain thoroughly then mash with a potato masher, adding the butter and milk. When smooth and creamy season with salt and pepper and fold in the spring onions if liked.

Serves 4-6

Grilled Steaks with Board Dressing

Posted on 17 January 2024 by Linda Peek

This dressing to serve with grilled steak is prepared on a chopping board, while the steaks are cooking. It comes from a website called Certified Angus Beef and takes an ordinary steak to another level.

I have heard several well-known chefs say that steaks should be seasoned with salt and pepper a good hour before cooking. Since I adopted this advice I have found that it really does make a difference to the flavour of the meat. If you only have time to make it half an hour, so be it, anything is better than nothing.

4 rib-eye steaks each weighing 200-250g
Salt and freshly ground black pepper, to taste
½ cup fresh parsley
8 sprigs fresh thyme, leaves only
2-3 leaves fresh sage
2 small sprigs fresh rosemary
2 cloves garlic
1 spring onion or shallot
3 Tbs olive oil
2 Tbs balsamic vinegar or glaze
2 tsp Dijon mustard
2 tsp soy sauce (optional)

Season steaks on both sides with salt and pepper at least an hour before cooking. Preheat grill or barbecue to medium high.

Place the herbs, garlic and spring onion or shallot on a chopping board and chop very finely, adding a little salt and pepper and one Tbs of the oil.

Cook steaks to desired doneness then place them on top of the herb mixture, turning to coat. Cover loosely with a piece of foil and leave for 5 minutes while you mix the sauce. In a small bowl mix the mustard, balsamic vinegar or glaze, soy sauce (if using) and 2 Tbs olive oil.

Slice steaks downwards, while they are on the herb mixture and arrange the meat on 4 serving plates or one large platter. Scrape the herbs and any pan drippings into the bowl with the dressing and whisk to combine. Spoon dressing over the steaks and serve.

Serves 4

Slow Cooker Shredded Beef

Posted on 6 December 2023 by Linda Peek

Shredded slow-cooked beef makes a great filling for wraps or to serve with rice, potatoes baked in their jackets or roti.

1.5 to 2kg beef brisket
2 Tbs honey
2 Tbs tomato ketchup
1 Tbs tomato paste
2 Tbs brown sugar
1 Tbs Sriracha chilli sauce (optional)
2 Tbs vinegar or lemon juice
3 tsp hot English mustard

Place meat, trimmed of any excess fat, in a slow cooker. Mix remaining ingredients and pour over the meat. Cook on Low for 10 to 12 hours, turning from time to time. The beef is ready when it’s so tender it’s falling apart. Use two forks to shred the meat.

Serve as a filling for wraps or taco shells. Side dishes of grated cheddar, sour cream, shredded lettuce, avocado or guacamole and onion and tomato salad go well.

Serves a crowd