Switch the red wine for beef stock and a little red wine vinegar or balsamic for acidity. Make your own crushed tomato sauce ...

1. Cut the beef into thin slices 5 cm \(2 inch\) long. Put the slices into a small bowl and mix them well with the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour.

Keep the sauce warm in a Pyrex bowl over hot but not simmering water or in a Thermos flask until you want to serve it. Trim away the 'chain' if it is still attached, and use the meat for Beef ...

The iron-like salsify and rootsy mushrooms are a perfect accompaniment to the sweet, sticky shallots and rich meat in this sirloin of beef recipe from Robert Thompson. This dish works best when the ...

Rub a little olive oil on the beef striploins and sear the steaks for 2 - 3 minutes each side (for a medium), or longer if desired. 6. Remove the striploin from the pan, and add the red wine onto the ...

Pour in the Shaoxing rice wine and sprinkle over the dried ... with the black rice vinegar and light soy sauce. Spoon the oyster mushrooms over the beef and serve.

Rub the beef fillets with salt and freshly ground ... Pour the mushroom and red wine sauce over the steaks and serve.

Place the steak, garlic, onion, celery, herbs and wine into a large glass bowl and cover, place in the fridge preferably overnight but at least for 4 hours. Preheat the oven to 160C/325F/Gas Mark 3.

A very famous dish from Russia for juicy beef with wine and mushroom sauce is proposed for today by chef Rafail Pateras. As part of our series "The World of Flavours" for today we propose a ...