Southern food recipes

Ingredients for 4 portions
400g beef (rump steak or rump steak)
2m-large onion (s)
2 clove / n garlic
1 small kiwi
150 ml soy sauce, dark
150 ml water
1 teaspoon pepper
2 tsp sugar
1 tablespoon dark sesame oil

Preparation
Meat into bite-sized slices (but not as thin as carpaccio!). Cut the onions in half rings, garlic press, kiwi rub (it makes the meat super tender like papaya). Place all ingredients in a bowl, mix well and preferably overnight in the refrigerator.

The flesh with marinade in a hot pan and cook type. However, Bulgogi (Bul = fire, light / Gogi = meat) cooked on a traditional Mongolian helmet over an open fire. But unfortunately I have yet to find any, so I reach back to the pan.

The ratio of soy sauce: water 1:1, I use only when I marinate the meat overnight, as it is too salty otherwise. In short Marinating can add less water.

Serve with a bowl of rice and vegetable side dishes to taste.
Preparation time: 20 min
Resting time: 12 hours
Difficulty: Normal

Ingredients for portions
500 g goulash, beef
50 g ghee or butter
2m-large onion (s) in fine strips
3 tablespoons curry paste, red, more or less to taste
400 g tomato (s), chunky, canned
300 g parsnips (s)
1 bunch cilantro, fresh chopped

Preparation
The meat without fat in a pan or a wok fry portions sharp and set aside.
Melt ghee in a pan and fry onions lightly. Add curry paste, stir well, then stir in the tomato pieces.
Add meat and simmer, stirring occasionally, me in an hour. If necessary. Add water.
The cleaned and chopped parsnips in a saucepan, cover with water and cook until soft. Drain and mash with a mixer. To give the puree curry and stir in the chopped coriander. Some use leaves to garnish.
Serve with naan or rice.
Preparation time: 20 min
Difficulty: Normal

Ingredients for portions
1 onion (s)
1 tablespoon oil
500 g ground beef
300 ml broth
Salt and pepper
2 spring onion (s)
1 kg potato (n)
6 tablespoons milk
4 tablespoons butter
4 tablespoons cheese, grated

Preparation
Peel the onion and chop finely. Heat the oil in a frying pan and fry the onion until it is golden brown. Now stir in the minced meat and brown. The meat simmer covered on low heat for 25-30 minutes. The Pour broth. Sprinkle with salt and pepper to taste and continue cooking for several minutes.
Peel the potatoes in salted water 20 to 25 minutes cook until tender. Drain the potatoes and mash with the milk and half the butter into a pulp. Season with salt and pepper, and fold in the grated cheese. Preheat the oven to 190 ° C. . Preheat
The spring onions, wash and cut into small rings.
The meat mixture into a baking dish, sprinkle with spring onions and spread the mashed potatoes on it. Evenly spread and decorate like a checkerboard pattern with a fork. Melt the remaining butter in a pan and spread it on the puree.
The pie about 20 minutes in oven on middle shelf support Bake until the surface is golden brown and crispy.
Preparation time: 25 min
Level of difficulty: simple

Ingredients for portions
400 g beef
300 g lamb
1 onion (s) (Gemüezwiebel)
1 tablespoon paprika
1 teaspoon chili powder
1 bay leaf
3 tomatoes (n) (bush tomato)
2 carrot (s)
½ celeriac
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ glass of wine, red
200 ml of beer (Guinness Stout)
500 ml meat stock

Preparation
Prepare the ingredients:
Dice the meat, remove this fat bodies and tendons, season with pepper and chilli. Halve the onion and cut into rings, peel the carrots and the celery and dice, peel and chop the tomatoes.

The meat with the onions in oil in batches fry very hot. Tomato paste, Worcestershire sauce and red wine can be mixed to give the (whole fried in the pan and reunited) meat and boil while stirring. Now add the tomatoes, celery and carrots and sauté all around. Add the Guinness and bring to a boil, then let simmer about 5 minutes. Add the (cooking) meat broth, place over low heat and simmer for 1 ½ hours or until meat can be stringy and almost falling apart.

Serve with a dark bread or potatoes and a large tankard of beer.
Preparation time: 40 min
Level of difficulty: simple