Related Searches: Beef And Broccoli Stir Fry, Beef Red Wine Stew
... and toss well to coat. Heat half the oil in a large casserole dish over medium-high heat and cook beef, shaking off excess flour, in batches, for 4-5 minutes or until browned. Set aside on a plate. Heat remaining oil ...
... bag. Toss well to coat. Heat half the oil in a large casserole dish over medium-high heat and cook beef, shaking off excess flour, in batches, for 4-5 minutes or until browned. Set aside on a plate. Heat remaining oil ...
... cup chicken stock, 200 g Greek style yoghurt, 300 g beef mince premium, 1.5 tbs vegetable oil. Method: Combine mince ... meatballs, shaking pan to coat with sauce. Cover and simmer for 20 minutes, shaking occasionally, ...
... .25 cup tomato sauce, 0.25 cup HP sauce, 1 cup beef stock, 1 kg chuck steak cut into 3cm pieces, 0.25 ... pastry partially thawed. Method: Coat meat with flour, shaking off excess. Heat oil in a heatproof casserole dish ...
... tbs extra virgin olive oil, 500 g Woolworths Australian beef mince, 2 cloves garlic crushed, 35 g taco seasoning ... heat. Add corn and cook, covered, turning and shaking pan occasionally, for 5 minutes or until cooked. ...
... finely grated, 400 g ricotta, 700 g tomato passata, 500 g beef mince, 2 tbs olive oil, 3 sheet fresh lasagne, 1 ... minutes. Add meatballs and bake for 10 minutes, shaking occasionally, or until lightly browned. Dot half the ...
... tbs worcestershire sauce, 1 tbs barbecue sauce, 500 g premium beef mince, 2 tbs olive oil, 1 egg, 200 g panko ... . When hot, add half the meatballs and cook, shaking pan occasionally, for 8 minutes or until meatballs are ...
... create a deliciously simple snack. Ingredients: 200 g kids beef & vegetable mini ravioli, 1 free range egg lightly ... with oil. Cook for 8 minutes, removing and shaking basket halfway through cooking, or until golden. Repeat ...
... with a lid and cook for further 2 minutes, shaking pan as necessary. Uncover and cook, turning until ... crumble over feta. Tip 1: Swap lamb sausages with chicken or beef. Tip 2: Sausages can also be cooked on the barbecue ...
... and delicious way to enjoy pasta. Ingredients: 375 g fresh beef ravioli, 2 tbs extra virgin olive oil, 50 g parmesan ... in air-fryer basket and cook for 12 minutes, shaking every couple of minutes, or until golden. Transfer ...
... yoghurt, 0.25 bunch mint leaves picked, roughly chopped. Method: Preheat oven to 220°C/200°C fan-forced. Rub beef with two-thirds of the garlic. Place rice, stock, onion and olives in a medium baking dish and stir to ...
... from the bone. Remove from oven. Place a wire rack in a clean baking dish. Spray rack with oil. Place beef on rack. Transfer liquid from baking dish to a large saucepan. Bring to the boil over high heat. Reduce heat to ...
... extra balsamic glaze. Ingredients: 800 g whole cauliflower cut into floerts, 2 tbs fresh continental parsley chopped, 1 kg beef blade roast, 2 tbs balsamic vinegar glaze, 1 tbs dijon mustard, 3 tbs olive oil, 2 tbs fresh ...
... a plate. Add wine to dish and stir well to deglaze. Simmer rapidly for 15 minutes or until reduced. Return beef and vegetables to dish. Add herbs and stock then cover and bake for 2 hours. Add sweet potato to dish. Cook ...
... in a small pan over medium heat until hot. Pour into cooker over onion mixture and stir to coat. Pat beef dry with paper towel. Rub well with five spice powder. Place into cooker on top of onions. Peel 1 mandarin ...
... and cover with foil. Transfer to oven, and bake for 1 1/2 hours. Add shallot and mushrooms to pan and turn beef over. Cover and return to oven. Bake for 1 hour, then remove foil and bake for a further 30 minutes or until ...
... , tossing to coat. Heat 2 tbs oil in a large, heavy-based casserole dish over high heat. Working in 3 batches, shake excess flour from beef, add to dish and cook, turning, for 3 minutes or until well browned. Transfer ...
... on a cold day. Tuck into this hearty roast with family and friends. ; Ingredients: 4 cloves garlic crushed, 1.1 kg beef rib roast, 2 tbs thyme leaves chopped, 2 tbs olive oil, 1 pinch salt, 1 pinch pepper, 4 potatoes, 3 ...
... .5 cup continental parsley, 2 tbs extra virgin olive oil, 2 sheets puff pastry, 1 tbs Dijon mustard, 400 g beef sizzle steaks, 20 g sage, 80 g pistachios, 120 g mozzarella. Method: Place carrot, currants and vinegar in a ...
... garlic is fragrant. Reserve 1/4 cup onion mixture. Transfer remaining onion mixture to a 5.5L slow cooker. Place beef in a shallow bowl. Add flour and toss to coat. Reheat remaining oil in same pan over high heat. Cook ...
... in a large bowl, working in batches if necessary. Heat the oil in a large pan on medium high heat and cook the beef for 2-3 minutes to seal on all sides, working in batches. Place on a plate with a slotted spoon. Drizzle ...
... the pressure cooker setting it aside. Turn the heat down add in the onions to cook scraping any bits of beef stuck to the bottom. Mix in the garlic and ginger paste cooking for 30 seconds before stirring in the gochujang ...
... and celery. Cook for 10 minutes or until softened. Stir in flour and cook for 2 minutes or until well coated. Add beef, gravy sachet, soup mix and 6 cups water to pan. Bring to the boil. Reduce heat to low and simmer for ...
... lemon zested, cut into wedges. Method: Combine spices and 1 tbs oil in a large bowl. Rub spice mixture over beef. Heat remaining oil in a large frying pan over medium-high heat. Add onion, cinnamon and half of the garlic ...
... 500 g dried pappardelle, 0.3333 cup continental parsley leaves coarsely chopped, 0.5 cup Woolworths sour cream. Method: Place beef and 1 tbs paprika in a large bowl. Season and toss to coat. Heat oil in a large, deep non ...
... , then take off the heat and leave, covered, for another 5 minutes. Heat oil in a fry pan over high heat and sear beef until brown. Remove beef from pan and set aside. Add mushrooms to pan and sauté until soft. Return ...
... juice and ½ tablespoon oil in a bowl. Combine recipe base and 2 tablespoons oil in a large bowl. Add beef, toss to coat. Place capsicum and onion in another large bowl. Add remaining ½ tablespoon oil, toss to coat. Heat ...
... 33 cup hoisin sauce, 250 g jasmine rice. Method: Toss the beef and garlic in a bowl. Heat a large wok over high ... and swirl to coat the wok. Add one third of the beef. Stir-fry for about 1 minute, or until just cooked. ...
... and paprika in a snap lock bag. Season. Heat a large non-stick frying pan over medium-high heat. Cook beef, in batches, for 1-2 minutes, turning as required. Set aside on a plate loosely covered with foil. Add remaining ...
... same pan over medium-high heat. Cook onion, garlic and mushrooms, stirring, for 5 minutes or until softened. Return beef to pan with potato, paste, stock and capsicum, then bring to a boil. Reduce heat to medium-low and ...
... on the packet. Drain. Meanwhile, heat oil in a large frying pan over high heat. Cook beef, in 2 batches, for 1 minute or until browned. Remove beef from pan and set aside. Reduce heat to medium. Add paste to pan and cook ...
... This classic dish makes a hearty weeknight dinner. Ingredients: 2 tbs extra virgin olive oil, 500 pkt Woolworths beef stir-fry strips, 1 large brown onion halved, thinly sliced, 500 g mushrooms thinly sliced, 2 tbs plain ...
... to release their flavours. When fries have 15 minutes of cooking time left, heat a chargrill pan over high heat. Cook beef for 3 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate to ...
... and carrot and cook, stirring often, for 10 minutes or until browned. Add stock and bring to the boil. Place beef roast over vegetables. Cover with foil and a tight-fitting lid. Transfer to oven and roast for 11/2 hours ...
... Method: Preheat a barbecue with a hood to 200°C on medium heat. Place beef in a roasting pan and drizzle over 1 tbs oil, then season. Place beef on barbecue and cook, hood down, for 50 minutes for medium or until cooked ...
... potato peeled, cut into 2cm pieces, 1 tsp rosemary finely chopped, 1 tbs rosemary leaves, 1.5 cup salt-reduced beef stock, 1 cup frozen peas, 5 ml olive oil cooking spray. Method: Place sweet potato in a medium saucepan ...
... 75 g mushrooms, 40 g sour cream. Method: Heat 2 teaspoons oil in a large frying pan and brown 500g lean beef strips. Add 1 large sliced onion and 1 cup sliced mushrooms, cook until tender. Combine Continental Recipe Base ...
... , allowing to cook through in the hot Soup Base before ladling over the noodles. For rare beef, add the beef to the bowl then ladle over hot Pho. Top with bean sprouts and spring onion. Serve with optional toppings as ...
... peanuts are toasted. Remove to a plate. Wipe wok clean and heat over high heat until very hot. Cook the beef, in batches, for 2 minutes or until browned. Remove to a clean plate. Add the remaining oil with the Broccolini ...
... meets chargrilled corn, crunchy slaw and smokey sauce in soft tortillas. Ingredients: 700 g Woolworths COOK slow cooked beef brisket, 4 corn cobs husks and silks discarded, 5 ml olive oil cooking spray, 350 g Woolworths ...
... mash. Method: Preheat oven to 180ºC (160ºC fan forced). Combine the oil and mustard and brush over the beef, then season generously with salt and pepper. Place a large frying pan over a medium-high heat and cook the ...
... chuck steak cut into 3cm pieces, 500 g Passage To India Slow Cook Korma, 1 cup salt-reduced beef stock, 1 brown onion cut into wedges, 280 g Passage To India Split Pea, Spinach & Coconut Dal, 0.33 cup coconut cream, 0 ...
... pan. Add spread and milk, then mash potato until smooth. Season. Add mushroom mixture, including cooking juices, to beef mixture, then stir to combine. Cook peas in a saucepan of boiling water for 1 minute or until just ...
... , 2 cm piece fresh ginger, 1 bunch fresh mint leaves removed and shredded, 0.5 brown onion chopped, 1 kg beef bolar blade roast, 1 tsp ground cardamom, 1 tsp coriander seeds, 1 tsp smoked paprika, 50 ml lemon juice, 200 ...
... cut into 3cm cubes, 2 tbs plain flour, 1 tbs smoked paprika, 400 g canned diced tomatoes, 2 cup salt-reduced beef stock, 3 clove garlic crushed, 0.25 cup sherry vinegar, 1 chorizo sausage cut into 1cm slices, 1 small red ...
... in flour seasoned with salt and pepper. Heat half the oil in pressure cooker set to browning. Add beef, in batches, and cook for 5 minutes, turning, or until well browned on all sides. Set aside. Heat remaining oil in ...
... mint leaves, 1 lemon cut into wedges. Method: Heat half the oil in a large frying pan over high heat. Add beef and cook, turning, for 8 minutes or until well browned. Transfer to 5.5L slow cooker. Heat remaining oil in ...
... shaved, 2 tbs continental parsley chopped. Method: Heat 1 tbs oil in a large frying pan over high heat. Cook beef, in batches, for 2 minutes or until browned. Transfer to bowl of a 5.5L slow cooker. Add remaining oil ...
... a bowl and cover with boiling water. Set aside for 5 minutes or until softened. Divide noodles and sliced beef between bowls. Ladle over hot stock and top with bean shoots, spring onion, chilli and herbs. Serve with lime ...
... , 0.25 cup salt-reduced soy sauce, 2 lime zested, juiced, 1 long red chilli thinly sliced, 400 g beef rump steak fat trimmed, 200 g Solanato tomatoes halved, 2 Lebanese cucumbers cut into long, thin strips, 2 tbs fried ...
... lime cut into wedges. Method: Spray a large non-stick frying pan with olive oil and heat over high heat. Cook beef mince, in batches, for 2-3 minutes until lightly browned. Set aside on a plate and repeat with remaining ...
... g Woolworths creamy & crunchy salad kit, 500 g Simson's Pantry garlic naan, 0.25 bunch mint leaves picked. Method: Combine beef and paste in a medium bowl and season. Heat oil in a large frying pan over high heat. Cook ...
... olive oil in wok. Stir-fry onion, ginger and capsicum for 2 minutes or until onion has just softened. Return beef to wok with soy mixture and kale. Stir-fry for 2 minutes or until sauce has thickened and kale has wilted ...
... large onion peeled and diced, 3 tbs olive oil, 5 cloves garlic peeled and minced, 2 tsp smoked paprika, 2 cups beef stock made with 1 stock cube, 1.5 tsp salt, 1 pinch cracked black pepper, 400 g chopped tomatoes, 600 g ...
... range eggs lightly beaten, 500 g simply stir-fry bulgogi beef, 250 g Cook stir fry mix superfood vegetables, 1 red ... then cook, stirring, for 2 minutes or until beef is cooked through and vegetables are tender. Meanwhile, ...
... onion roughly chopped, 0.5 cup smokey BBQ sauce, 1.7 kg piece scotch fillet or fillet of beef, 2 tsp olive oil. Method: Place beef in a deep ceramic or glass dish. Combine wine, BBQ sauce, onion and garlic in a large jug ...
... sauce, 1 tbs light Soy sauce, 1 apple grated. Method: Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well. Heat a large ovenproof casserole dish ...
... g can chickpeas drained, rinsed, 150 g baby spinach leaves. Method: Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well. Heat a large ovenproof ...
... pan over medium-high heat with remaining oil. Add onions, celery and carrots. Cook for 3-4 minutes then return beef to pan with vinegar, tomato paste, sugar and stock. Stir well, bring to the boil, reduce heat to low and ...
... g rendang curry paste, 1 cinnamon quill, 0.25 cup tamarind puree, 2 stems lemongrass bruised, 125 ml salt-reduced beef stock, 400 g lite coconut milk, 6 kafir lime leaves, 750 g Jasmine rice, 250 g pickled qukes, 6 long ...
... cook for 4-5 minutes, tip in the mushrooms, garlic cloves and thyme sprigs cook for 5 minutes. Add the beef shin to the pan, stir in the tomato puree and pour over the red wine and balsamic vinegar, dried mushrooms plus ...
... , 2 pkt limes 1 zested and juiced, 1 cut into wedges, to serve, 1 pkt avocado deseeded, mashed. Method: Place beef, chilli powder and canned tomato in a 5.5L slow cooker. Cook, covered, on high, for 4 hours or until ...
... g creme fraiche, 3 tbs parsley fresh, chopped. Method: Heat the oil in a large pan on medium heat and cook the beef strips for 3-4 minutes to brown all over. Remove with a slotted spoon and tip into the slow cooker. Cook ...
... 1 large onion peeled and chopped, 400 g carrots peeled and chopped into chunks, 2 tbs plain flour, 2 cups stout, 1 beef stock cube, 1 tsp honey, 0.25 bunch rosemary about 2 sprigs, 3 bay leaves. Method: Heat half of the ...
... about 3 sprigs, 3 bay leaves. Method: Heat half of the oil in a large, deep casserole and cook the beef in batches for 2 minutes on each side to brown. Remove with a slotted spoon and set aside. Add the remaining ...
... and chopped into chunks, 1 tbs tomato puree, 1 L beef stock hot, made with 2 stock cubes, 600 g baby ... half of the oil in a large, deep casserole and cook the beef in batches for 2 minutes on each side to brown. Remove with ...
... both sides with taco seasoning. Heat 1 tbs of oil in a large non-stick frying pan over medium-high heat. Add beef. Cook for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover ...
... Method: Pre-heat the oven to 160°C. Heat half of the oil in a large, ovenproof casserole dish. Toss the beef in flour and brown in batches, cooking for 2-3 minutes. Remove from the dish with a slotted spoon and set aside ...