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  • 600ml Beef stock.
  • 450g Lean stewing steak.
  • 100g  Mushrooms, sliced.
  • 100g Green beans, sliced.
  • 25g  Cake flour.
  • 3 Tablespoons vegetable oil.
  • 2 Onion, peeled and chopped.
  • 2 Cloves garlic, finely chopped.
  • 2 Large carrots, sliced.
  • 2 Potatoes, sliced.
  • 1 Tablespoon tomato purée.
  • 1 Tablespoon cornflour.
  • ½ Cup fresh milk.
  • ¼ Teaspoon salt.
  • Pinch of black pepper to taste.


Trim the steak and cut into bite-sized pieces.

Season the flour with salt and pepper.

Heat 2 tablespoons oil in a large heavy-based saucepan or flame-proof casserole.

Toss the meat in the flour.

Add the meat in batches and fry until sealed on all sides.

Heat the remaining oil in a frying pan.

Add the onions and sauté gently for 3 - 4 minutes.

Stir in the garlic and fry for a further 2 minutes.

Add onions, garlic, mushrooms, tomato purée, carrots, beans, potatoes and stock to meat.

Bring to the boil.


Reduce the heat and cover with a tight-fitting lid.

Simmer gently for 1 ¼ hours, or until meat is tender.

Add the ½ cup of milk.

Blend cornflour with 1 tablespoon water.

Stir into stew and cook for 1 minute.

Just add seasoning, then serve.



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  • 2 lb chuck steak cut into 2 inch squares.
  • ½ lb smoked bacon cut into small pieces.
  • ¾ lb shallots.
  • 1 large onion, sliced.
  • 2 large carrots, peeled and sliced.
  • 2 cloves garlic, chopped.
  • ½ teaspoon thyme.
  • 1 bay leaf.
  • 1 tablespoon plain flour.
  • A bottle of red burgundy wine (minus a glass).
  • ¼ lb mushrooms.
  • 4 tablespoons olive oil.
  • Salt and freshly ground pepper.


First, cut the meat into medium sized cubes and set aside. 

Slice the large onion and chop the garlic. 

Add the oil to the casserole dish and heat over a medium heat on a burner. 

Add the onions and fry for a few minutes. 

Now, add the meat and fry until brown all over. 

Add the flour and mix. 

Gradually pour in the wine, stirring all the time. 

Do Not Stop stirring until the wine is all in and there are no lumps. 

Add the garlic, herbs and season with salt and pepper. 

Cover the casserole with the lid and place in the oven

Cook for two hours.

When the two hours is up, add a little oil to a small frying pan and fry the bacon until it is going crispy. 

Add the shallots and carrots to the pan with the bacon and cook until brown. 

Slice the mushrooms and add the mushrooms, bacon, carrots and shallots to the casserole. 

Cook for another hour with the lid on.

Serving options:

Serve with sautéed new potatoes, noodles or plain rice. 

I like to spice up the rice a little by frying some onion in butter in a sauce pan, then fry the rice in the pan and add the water last. 

Another option is to serve this with home made garlic croutons and a green salad. 

This is a better option in the summer.


  • 2 ½ lbs rolled brisket.                                               
  • 3 large onions.
  • 4 carrots.
  • 1 swede Beef dripping or lard.
  • ¼ lb mushrooms.
  • ½ pint beef stock.
  • Dash of Worcestershire sauce.
  • A bayleaf.
  • Thyme.
  • 1 table spoon flour.
  • 1 table spoon butter.
  • Salt and fresh ground pepper.


This takes a long time to cook, so the preparation must be done at least 4 hours before the meal is to be served.

Preheat the oven to a low heat   275ºF | 135ºC.

First, prepare the vegetables.

Peel and slice the onions, peel and chop the carrots and peel and cut the swede into squares, wash and slice the mushrooms. 

Put the casserole over a burner, add the dripping or lard and melt.

When the fat has melted, add the meat and fry quickly, browning all over. 


  • 1lb braising or stewing steak cut into four steaks.
  • 2 onions, sliced.
  • 6 oz Guinness (you can drink the rest).
  • 1 teaspoon Worcester sauce.
  • Cooking Oil.
  • Seasoned flour (Flour with salt and pepper added).
  • Salt and pepper.
First, pour a couple of tablespoons of oil into the casserole dish and heat on a medium heat.
Peel and slice the onions.
Roll the meat in the seasoned flour and fry in the dish for long enough to get a nice brown color.
Remove the meat and set aside.

Now, add the sliced onions and fry until they are also beginning to brown.
Arrange the meat on top of the onions and add the Guinness and Worcester sauce,with a little salt and pepper.

Cover the casserole with a lid and cook in the oven for about 3 hours.
I like to serve this with either mashed, boiled or roast potatoes and a mixture of 

This goes well with just about anything including squash, broccoli and sweet potatoes.

I guarantee a juicy, tender piece of beef cooking it this way.


  • 1 pound ground meat.
  • ⅔ cup skim milk.
  • ½ cup cracker crumbs.
  • ¼ cup ketchup.
  • ½ cup finely chopped onion.
  • 1 teaspoon salt.
  • ⅛ teaspoon black pepper.
  • 1 egg, beaten.

Preheat oven to 350ºF | 180ºC

Mix all ingredients together in large bowl. 
Form into a loaf in bread pan or baking dish. 
Top with more ketchup as desired. 
Bake 1 hour.

Tip: Use a two-piece meatloaf pan to keep meat out of drippings.


  • 1 ½ pounds ground meat.
  • ⅓ cup dry plain bread crumbs.
  • ½ cup chopped onion.
  • 1 tsp chopped dried leaf basil.
  • ½ tsp salt.
  • ¼ tsp pepper.
  • 2 eggs.
  • 3 Tbsp Dijon mustard.
  • 3 Tbsp honey.

Preheat oven to 350ºF | 180ºC.

Mix meat, crumbs, onion, basil, salt, and pepper.

Stir eggs in, thoroughly but gently.

Shape into loaf in pan or baking dish.

Mix honey and mustard, brush half of mixture onto loaf.

Bake 30 minutes, brush loaf with the rest of the mixture.

Bake additional 30-45 minutes.

Garnish with diced green onions, if desired.


  • 2 pounds ground meat.
  • 1 egg. 
  • ⅓ cup finely ground bread crumbs. 
  • 1 medium tomato.
  • ¼ cup onion.
  • ¼ cup red bell pepper.
  • ¼ cup celery.
  • 1 ½ tsp Cajun seasoning.
  • ½ tsp salt. 
  • ⅛ tsp black pepper.
  • 2 tsp Worcestershire sauce. 

Preheat oven to 350ºF  | 180ºC .

Remove seeds from tomato and pepper, finely chop all vegetables. 

Combine all ingredients, form into loaf, place in foiled or 2-piece meatloaf pan. 

Bake 60-70 minutes.


  • 2 pounds ground meat.
  • 3 Tbsp minced onion.
  • 1 tsp salt.
  • 1½ tsp chili powder .
  • ¼ tsp black pepper.
  • 1 tsp garlic powder. 
  • 2 eggs, beaten. 
  • ½ cup cracker crumbs. 
  • 16-oz can kidney/pinto beans. 
  • 1 cup canned diced tomatoes.

Preheat oven to 350ºF |  180ºC.

Drain, rinse, and partially mash beans. 

Combine all ingredients, form into loaf. 

 Place in 2-piece meatloaf pan or line bread pan with foil beforehand. 

 Bake 75-90 minutes, top with low-fat slices of pepperjack cheese or additional

diced tomatoes, as desired.


  • ¼ cup firmly packed brown sugar.
  • ½ cup whole cranberry sauce.
  • 1 ½ pound ground meat.
  • ½ pound ground cooked ham.
  • ¾ cup evaporated milk.
  • ¾ cup cracker crumbs.
  • 2 eggs, beaten.
  • 2 Tbsp chopped onion.
  • Grease loaf pan.


Spread sugar over bottom of pan, followed by mashed cranberry sauce. 

Preheat oven to 350ºF |  180ºC.

Combine remaining ingredients, shape into loaf, place in pan on top of sugar and cranberry layers.

Bake 1 hour.


  • 3 lb beef.
  • 3 lb pork.
  • 1 lb bacon.
  • ½ cup red wine vinegar.
  • 1 clove garlic.
  • 4 tbsp Worcestershire sauce.
  • 3 to 3 ½ oz sausage casing.
  • 2 tbsp salt.
  • 2 tbsp ground coriander.
  • 1 tsp ground pepper.
  • ½ tsp freshly grated nutmeg.
  • ½ tsp ground dried thyme.
  • ½ tsp ground all spice.
  • ¼ tsp ground cloves.

Raw Boerewors, ready for the braai (BBQ)


Dice the bacon into pieces not larger than 1 inch.

Cut the beef and pork meat into 1 to 1 ½ inch cubes.

Mix it well with all the other ingredients except the sausage casing.

Grind the meat using a medium-coarse grinding plate.

Fill the sausage casings firmly, but not too tightly with the meat mixture.

Refrigerate for 24 hours before using.

Boerewors can be kept for a week fresh or for 3 months if frozen or could be dried with a fan in cool room,just rub 1 table spoon salt over casing when wet to prevent flies lying eggs in the sausage.

Then it could be used for dried wors (dried sausage).

Note: Need help with conversions go to this link Convert Me.

For the pastry:

  • 8 oz plain flour.
  • 5 oz margarine.
  • cold water.
For the stuffing:
  • 2 lb beef fillet
  • ¼ lb foie gras pate
  • 1 lb cep mushrooms
  • 1 medium onion
  • 2 oz butter
  • Splash of brandy
  • 1 egg
  • Salt and pepper

First, make the pastry and place in a plastic bag in the fridge until needed. 

Pre heat the oven to 375ºF |  190ºC.

Now, take the fillet and trim any excess fat or gristle off. 


Keep the pieces, we will use them in the gravy. 

Put the skillet over a medium heat and add a little butter. 

While the skillet is heating, rub the fillet with a little brandy, then butter

then sprinkle with salt and pepper. 


Now place the meat in the skillet and fry the outside quickly until brown. 

Now, put the skillet in the oven and cook the meat for 30 minutes.

While the meat is cooking, chop the onion and mushrooms. 

 Finely. Very finely.

Put a knob of butter in a saucepan and add the onion. 

Fry for about 5 minutes until it is going soft. 


Add the mushrooms and cook on a low heat for about 15 minutes. 

We do not want any moisture left, so if there is any after 15 minutes, pour into

a bowl and keep for the gravy. 


Put the mushrooms and onion in another bowl and mix with the pate. 

Put aside. 

When the meat is finished cooking, remove from the oven and place on a baking

rack to cool. 

When the meat is cool, take the pastry out of the fridge and lay out on a chopping

board sprinkled with flour. 


In the middle of the pastry, spread out half the mushroom mix. 

Place the fillet on top. 

Spread the rest of the mix over the beef. 

Now fold the pastry over and seal the edges with a little beaten egg. 


Brush the pastry with the rest of the egg and place on a baking tray. 

Put back in the oven and cook for another 30 minutes. 

Beef Wellington should be served rare, but the ends will be more well-done,

so there should be something for everyone. 


If you prefer well-done beef, the extra cooking should be done the first time in the oven.

Beef Wellington is served  with roast potatoes, green beans, carrots and sprouts,

a red wine gravy and a heavy red wine. 

When the Wellington is ready, cut into thick slices at the table.


  • 350g Steak, trimmed.
  • 100g Mushrooms, quartered.
  • 100g Bean sprouts.
  • Spring onions, finely sliced. 
  • 2 Cloves garlic, finely chopped.
  • 2 Tablespoons soy sauce.
  • 1 Red sweet pepper, seeded and thinly sliced.
  • 1 Stalk celery, thinly sliced.
  • 1 Carrot, peeled and thinly sliced.
  • 1 Tablespoon sesame oil (or sunflower oil).
  • 1cm Piece root ginger, peeled and finely chopped.
  • ¼ Teaspoon salt.
  • Pinch Black pepper.

Using a very sharp knife, cut steak into strips.

Heat oil in a wok or heavy-based frying pan until very hot.

Add the ginger, garlic and spring onions and stir-fry for 2 minutes.

Add the red sweet pepper and steak.

Stir-fry for 3 minutes, or until the steak is no longer pink.

Add the celery, carrot, mushrooms and soy sauce.

Stir-fry for a further 3 minutes.

Stir in the bean sprouts and stir-fry for 1 minute.

Season with salt and black pepper.

Serve immediately.


  • 2 Porterhouse or T-bone steaks, about 1 ½ to 2 inches thick. 
  • Vegetable oil.
  • Salt and pepper.
  • 2 tablespoons butter.
  • 1 tablespoon Worcestershire sauce.
  • ¼ cup Jack Daniel's® Tennessee Whiskey.


Heat a large cast-iron skillet over high heat until very hot, about 10 minutes.

Generously rub steaks with oil and sprinkle with salt and pepper.

Cook steaks one at a time.

Sear steak on one side, about 5 minutes.

Flip and cook an additional 5 minutes for medium-rare; 6 minutes for medium.

Remove the steak from the skillet and keep warm.

Repeat with the second steak and keep warm. 

Melt the butter in the skillet; stir in the Worcestershire sauce and Jack Daniel's®.

Bring to a boil and cook about 2 minutes.

Slice steaks, if desired.

Pour sauce over steaks and serve immediately.

Makes 4 servings.


  • 1lb/500g ground sirloin.
  • 1 half onion grated or finely chopped.
  • 4 pinches ground coriander.
  • 4 pinches paprika powder.
  • A dash of fresh ground black pepper.
  • A pinch of salt.
  • A tablespoon of Worcestershire sauce.
  • 1 egg lightly beaten.


First, mix all the ingredients in a bowl and using your hands, shape into four balls.

Turn the heat to medium under the skillet and add a tiny amount of oil.

When the skillet is hot, add the burgers, pushing them flat with a spatula.

Cook for about 3 minutes each side for medium rare, longer for well done and less for rare.

Just before the burgers are ready, toast the inside of the buns under a broiler or over a grill or in a toaster.

If using a grill or broiler, spread a little butter on the buns first.

My personal preference for serving them is a little Mayo on the bottom of the bun, then the 

burger with a thin slice of raw onion, a lettuce leaf and a slice of tomato.

Topped off with a dap of ketchup and a good helping of English mustard on the top half of the bread.

But, the great thing about making home made hamburgers is, you can add what you want.

I like to serve them with home made French fries.

Healthy Burgers:

For a low fat, high fiber burger, replace the buns with a whole wheat bun, broil or grill the burger, cut out the Mayo and butter and serve with a good amount of lettuce.

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