A beef steak is an emotion, and a winter must-have for many Kolkatans. But that doesn’t mean we should limit ourselves to just one recipe of this succulent and promising meat. So, without much ado, check out these five mouth-watering beef recipes to make your winter evenings merrier, tastier and certainly meatier.
Zero-oil beef soup
Pooja Mitra
A one-pot meal to keep you warm this winter.
Ingredients:
- Small pieces of non-lean beef (with bone or boneless): 200gm
- Onion paste: 2 tablespoons
- Ginger and garlic paste: 1 tablespoon
- Lemon juice: 1 tablespoon
- Hung curd: 3 tablespoons
- Diced tomato: 1 large
- Slit green chillies: 3-4
- Crushed black pepper: 1 tablespoon
- Bay leaf: 1 large
- Salt
- Sugar
Recipe:
- Mix all the ingredients together and marinate for a minimum of 20 minutes — preferably overnight
- Put all the ingredients in a pressure cooker and cook on low to medium flame for 3-4 whistles
- Allow the steam to settle, uncover and check seasoning
- Sprinkle some black pepper powder and lemon juice additionally if you like and enjoy the soup with bread, croutons, bread sticks, rice, roti or just by itself.
Easy beef kebabs
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A melt-in-the mouth kebab perfect with some lachha salad and some beverages.
Ingredients:
- Beef keema: 500gm
- Onion paste: 3 tablespoons
- Ginger and garlic paste: 2 tablespoons
- Lemon juice: 2 tablespoons
- Finely chopped onion: 2 large
- Finely chopped green chillies: 2-3
- Finely chopped coriander leaves: 3 tablespoons
- Black pepper powder: 1 teaspoon
- Garam masala powder: 1 teaspoon
- Amchur powder: ½ teaspoon
- Eggs: 2
- Maida
- Salt
- Ghee
- Vegetable oil
Recipe:
- Add the beef keema, onion paste, ginger and garlic paste, lemon juice and a pinch of salt in a blender and make a smooth paste
- Now add the chopped vegetables, black pepper powder, garam masala powder, amchur powder, eggs, salt and some ghee and mix well. Cover, and let it rest for minimum 15-minutes and preferably overnight
- Brush vegetable oil on a non-stick pan and heat well
- Add maida in the minced meat and mix. The dough will be soft and not tight
- Make medium shaped kebabs and place on the pan
- Keep the flame low. Cover and cook each side until light brown, brushing some ghee occasionally. Serve hot
Beef and egg roll
Pooja Mitra
Make a quick replica of one of Kolkata’s most favourite street foods for evening cravings, using leftover maida dough and meat from a beef prep earlier.
Ingredients:
- Leftover boneless beef/shredded beef: 8-10 pieces/3-4 tablespoons (for one roll)
- Pre-ready medium sized ball from a maida dough: 1
- Finely chopped onion: 1 medium
- Finely chopped green chillies: 2
- Finely chopped cucumber: 2 tablespoons
- Egg: 1
- Tomato sauce: 3 tablespoons
- Chilli sauce: 2 tablespoon
- Chaat masala: 1 pinch
- Salt
- Vegetable oil
- Parchment paper/Napkin to double wrap: 2
Recipe:
- Roll the maida ball into a semi-thick roti
- Heat a tawa and place the roti on it, cooking both sides for 2 minutes each
- Remove the roti from the tawa, add some vegetable oil and place the roti again. Fry it into a golden-brown paratha
- Remove the paratha from the tawa once more. Beat the egg with a pinch of salt and pour. Spread it a little as one does to make an omelette
- Place the paratha on the omelette and allow it to cook for 30-seconds. Use a spatula and flip it to cook the non-egg side for 10 seconds before you take it off the tawa
- In the same frying pan, add some more oil and heat well. Add the chopped onions and saute until golden brown
- Now add the beef and green chillies and mix well. Cook for 2-3 minutes and turn off the heat
- Place the paratha on a parchment paper or napkin on a flat surface. Add the beef to one corner of the paratha, leaving about a finger’s width to make it easier to roll
- Add the chopped cucumber and the sauces. Sprinkle some chaat masala too
- Roll the paratha carefully, tucking in anything ingredient that might fall out. Tuck the bottom portion of the roll. Add another napkin to be double sure that no sauce is oozing out, and your roll is ready for a giant bite
Beef kosha
Pooja Mitra
A curry recipe with notun aloo (small seasonal potatoes), koraishuti (peas) and dhaani peyaj (baby onions).
Ingredients:
- Medium size beef pieces: 500gm
- Onion paste: 4 tablespoons
- Ginger and garlic paste: 2 tablespoons
- Red chilli paste: 1 teaspoon
- Green chilli paste: 1 teaspoon
- Tomato paste: 3 tablespoons
- Hung curd: 3 tablespoons
- Finely chopped onion: 1 large
- Slit green chillies: 2
- Diced tomatoes: 1 large
- Peeled baby onions: 6-7
- Peeled new potatoes: 8-10
- Peas: 1 small cup
- Bay leaf: large
- Whole garam masala: 1 teaspoon
- Garam masala powder: 1 tablespoon
- Kashmiri red chilli powder: 1 and ½ tablespoon
- Cumin and coriander powder: 2 tablespoons
- Turmeric powder- 1 teaspoon each for the beef and potatoes
- Salt
- Sugar
- Mustard oil
- Ghee
Recipe:
- Marinate the beef with onion-ginger-garlic-red chilli-green chilli-tomato paste, hung curd, salt, turmeric powder, garam masala powder, cumin and coriander powder and ½ tablespoon Kashmiri red chilli powder. Cover and put it in the freezer for minimum 30 minutes and preferably overnight
- In a pressure cooker add enough mustard oil to shallow dry the potatoes
- Marinate the potatoes in salt and turmeric powder and shallow fry them until golden brown. Strain excess oil and put on a plate
- In the same pressure cooker, add some more mustard oil and heat well. Add the bay leaf and whole garam masala and temper well
- Add the chopped onion, some sugar and fry until golden brown
- Now add the marinated beef and cook on high flame for 2-3 minutes. Lower the heat, cover and simmer for 20 minutes, stirring occasionally
- Add the diced tomatoes and slit green chillies
- Add warm water as per your gravy requirement. Cover the cooker and cook on low to medium heat for 2 whistles
- Uncover, check the status of the beef, add the potatoes and baby onions add the lid back to cook for another 1 whistle on low flame
- Once the potatoes are cooked, add the peas, check seasoning and cook without lid for 3-4 minutes on high flame. The gravy should ideally be semi thick
- Sprinkle some ghee and serve with rice or roti
Beef meatballs in red sauce
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These are spicy meatballs that, with some gravy, can go with rice, paratha or roti, or can be tossed with spaghetti or ramen. You can serve them as snacks too, if you like!
Ingredients:
For the meatballs-
- Beef keema: 500gm
- Onion paste: 2 tablespoons
- Ginger, garlic and green chilli paste: 2 tablespoons
- Finely chopped onion: 1 large
- Finely chopped green chillies: 2-3
- Finely chopped spring onions: 2
- Finely chopped coriander leaves: 2 tablespoons
- Roasted coriander powder: 1 teaspoon
- Roasted dry red chilli powder: 1 teaspoon
- Mashed potatoes: 2 large
- Eggs: 2
- Salt
- Maida
- Vegetable oil
For the sauce:
- Tomato puree: 1 cup
- Kashmiri red chilli powder: 1 teaspoon
- Black pepper powder: 1 teaspoon
- Tomato sauce: ½ cup (small)
- Finely chopped coriander leaves: 2 tablespoons
- Red chilli flakes: 1 tablespoon
- Salt
- Sugar
- Butter
Recipe:
For the meatballs:
- Marinate the beef keema with all the ingredients except maida and allow it to rest in a covered utensil in the refrigerator for 20-30 minutes or overnight, if possible
- Add enough maida keeping in mind that the meatballs should not turn chewy but remaining soft yet firm
- Give round shapes, deep fry until golden brown, strain excess oil and keep aside
For the sauce:
- In a nonstick pan, add butter and melt
- Add the tomato puree and cook on high flame for 2-3 minutes and then on medium heat for another 3-4 minutes
- Now add all the remaining ingredients and stir well. Cook for 5-6 minutes of medium to high heat
- Add the meatballs and toss. Cook for 2 minutes and it’s ready to be had any way you like
Tip:
- The potatoes should not leave excess water in the meatballs, but act as a binding agent
- For all the recipes shared above, the marinated meat can be kept in an airtight container in the refrigerator for 2-3 days
