Beef with feta cheese, Greek style

Ingredients for 6-8 people:
1.5 kg beef
300 g feta cheese
½ cup red wine
bunch of parsley, thyme, chopped 

Marinade:
1 l water
150 ml vinegar
1 packet meat seasoning
Pepper (corns), all-spice,
Bay leaf, salt, pepper (ground)

Put the meat in the marinade and leave for at least 24 hours up to 7 days!
Take the meat out and pat it dry. Beat the meat, cover with parsley and thyme, roll tightly like a roulade and bind it with string.
Fry until golden in a frying pan.
Put it into a glass or earthenware baking dish and add red wine. Roast for 1.5 to 2 hours.

It is much easier to roast the meat in one piece. 20 minutes before the end, put feta cheese slices on it.

Very tasty and tender meat!

Hunters’ style Highland Cattle roast

Ingredients for 4-6 people:
1-1.5 kg beef (neck, shoulder, etc.)
100 g vegetables (carrot, celery, leek)
200 g onions
Salt, pepper, game meat seasoning, marjoram, rosemary, pinch of sage
3 cloves of garlic
2 tbsp flour
⅛ l red wine
¼ l beef stock
Flour for dusting
Oil or butter for frying 

• Rub the meat with salt, pepper, marjoram, thyme, rosemary, sage, game meat seasoning, garlic and olive oil. Leave for 2-3 days.
• Dice the onions and peeled vegetables.
• Quickly fry the meat on hot oil and add the vegetables with onions and fry them a little together with the meat.
• Dust with flour, stir and add the wine. Add water or beef stock. Simmer on a low heat until tender. Add more water or beef stock if necessary, although it is better to roast the meat in a glass or earthenware dish in the oven for 2.5 -  3 hours. Keep basting so that it doesn’t dry out!.
• Take the meat out. Bring the gravy to boil and strain through a sieve. Season to taste and add to the meat or pour into a grave boat. Vegetables can also be eaten.
• Very good served with pieces of pear or peach with cranberries.

Can be served with beetroot and kopytka (potato dumplings).

Highland Cattle stew

1 kg meat
100 g oil for frying
600 g onion, sliced
2 tsp paprika
2 small tins tomato paste
6 carrots, diced
2 tomatoes, no skin and pits
1 stock cube or meat stock
Salt, pepper, marjoram
3 cloves of garlic
Flour and water for thickening 

• Fry the meat on hot oil.
• Fry the onions in a separate pan, then add tomatoes and tomato paste.
• Add the meat and paprika. Attention: do not fry in very hot oil, otherwise paprika will turn bitter!
• Add water or meat stock and simmer until meat is tender.
• Season with salt, pepper, marjoram and garlic.
• Dissolve flour in water and strain through the sieve to the sauce.

Serve with kneidlach (dumplings).

Granny Ala’s meat roulades

Cut the meat into slices and beat them well. Rub the meat with herbs de Provence and meat seasoning. Leave under a cover for the night. Prepare cucumbers picked in salt and slices of bacon. You can also add carrots, mushroom and onions. Put everything onto the meat slices, roll it and pin with a toothpick. Fry on all sides in hot oil. Simmer with the lid on for 2 – 2.5 hours with half a glass of water.

Serve with beetroot and kopytka. DELICIOUS!

Highland Cattle ragout with chestnuts

400 – 600 g meat (e.g. neck)
Salt, pepper, rosemary
100 g carrots, celery and onions
⅛ l red wine
Oil for frying
Water or beef stock
Crumbled gingerbread biscuits for thickening
1 tsp cranberries
100 g chestnuts
A little bit of butter or honey

Cut the meat into 3cm pieces. Sprinkle with salt, pepper and rosemary. Set aside for a while. Peel and dice the carrots, celery and onions. Fry the vegetables with the meat in a frying pan for a short period of time. Discard the fat and add the wine. Top up with water or beef stock so that the meat is covered with the liquid. Simmer for 50 mins until meat is tender. Take the meat out.

Drain the sauce and add the gingerbread biscuits. Add the cranberries and combine with the meat.

Cut the chestnuts crosswise (but not all the way through) and boil them. Peel them and fry them in butter and honey. Serve with the ragout.

Serve with kneidlach and red cabbage!

ENJOY!