BOEUF BOURGUIGNONNE
INGREDIENTS
1  kg chuck steak, diced
60g butter
2 tbsp brandy (optional)
250g button mushrooms
200g baby onions, or 1 large onion chopped
30g butter extra
2 cups dry red wine
1-cup water
1- can tomatoes (410g) 
2 bay leaves
2 tbsp corn flour
METHOD
Cut steak into large cubes. Heat butter in a large frying pan, 
add steak to pan in small quantities.  Cook stirring, over 
heat until well browned all over. 
This will give the dish a good rich colour. 
Remove steak as it is browned. 
Return steak to the pan with the brandy, flame the brandy, 
when the flame has subsided, remove steak. 
Remove stalks from mushrooms, remove outer skins from onion, 
and add whole mushrooms and onions to pan with extra butter, 
cook, stirring, 2 minutes, remove mushrooms and onions from pan. 
Return steak to pan, add wine, port, half the water, tomato puree 
and bay leaves, Bring to boil, reduce heat, cover, 
simmer 1 hour or until steak is tender.
Add mushrooms and onion to pan, cook uncovered 30 minutes.
Stir in blended corn flour and remaining water, stir constantly 
over heat until mixture boils and thickens. 
 

 

KAI-SI-MING
INGREDIENTS
500 gr Mince
Handful of fresh beans
1 pkt chicken noodle soup
oil (for frying)
1 tbsp curry powder
 cabbage (shredded)
4 cups Boiling water
2 chicken stock cubes
2 onions (chopped)
soy sauce to taste
salt & black pepper
METHOD
Fry mince & onions until browned, add all remaining ingredients 
and cook for 15 minutes. Serve on a bed of rice.