Looking for a tastier and healthier than takeaway option? Bring the taste of Korea to your family and dining table with our classic Korean Beef Bulgogi Recipe. 

Tip: For this Korean Beef Bulgogi recipe, you’ll be wanting a super tender cut which takes on all of the flavours but stays juicy and soft through cooking. We recommend a quality beef fillet, Chuck or Rib eye, to make this amazing dish! If you’re looking for an alternative use a tenderloin or top sirloin. 

Servings: 6 people

Prep Time: 35 minutes (Inclusive of the minimum marinating time, however, we do recommend marinating the beef overnight to enhance the flavour and tenderness of the meat)

Cooking Time: 10 minutes

Ingredients you’ll need to gather:

• 750g thinly sliced beef
• ½ onion
• 1 carrot
• 1 Tbsp sesame oil (roasted)
• ½ Tbsp toasted white sesame seeds (for topping)
• 4 fresh shallots (for topping)

Ingredients you’ll need for the marinade: 

• 4 tbsp Korean soy sauce
• 2 tbsp sesame oil (roasted)
• 3 tbsp brown sugar (don’t substitute with honey as it burns easily)
• 4 tsp minced garlic
• ½ Asian pear, grated

How to cook our Korean Beef Bulgogi recipe, method: 

1. Prepare the meat - Start by cutting the beef into thin slices with a sharp knife - the thinner the better. We recommend wrapping the beef in plastic and freeze for 2 hours before slicing to make it easier to slice. 
2. Create the flavour - In a large boil mix together the soy sauce, sesame oil, brown sugar, minced garlic and grated Asian pear. 
3. The main star - Add the meat to the marinade in the large boil and toss to combine making sure each piece of thinly sliced meat is evenly coated. Season with salt and pepper to taste. We recommend marinating the beef overnight in the fridge or for at least 30 minutes. 
4. Bring the heat - Preheat a barbecue, grill or large skillet with the sesame oil on medium-high heat. Cook the marinated in a single layer until cooked through, depending on how thin the beef is sliced this can take 40 seconds - 3 minutes. beef. If necessary cook in two batches, keeping the first batch warm under foil. 
5. Serve and enjoy - Transfer the meat to the plate and sprinkle with sesame seeds and fresh shallots. Serve searing hot with your favourite side, we love serving our Beef Bulgogi with jasmine rice.  

Now that you know how to make our tasty and healthy Korean Beef Bulgogi Recipe, it's time to visit Pendle Hill Meat Market and SAVE! Our friendly staff will be more than happy to assist you in gathering the ingredients you need to create this traditional dish, including the best cut of 100% Australian beef. 

We also offer online shopping, with click-and-collect or delivery options. Order now. 

Embrace the cozy vibes of cooler weather with this hearty and savoury Italian Sausage Casserole recipe. This recipe will warm you from the inside out. Whether you prefer it generously spooned over creamy mashed potatoes or tossed with your favourite pasta, this dish is a true delicious winter warmer. 

And the best part? Casseroles are incredibly versatile. While we've incorporated mushrooms as our vegetable of choice in this recipe, feel free to swap or add any vegetables you have on hand in your fridge or pantry. 

Tip: When selecting your thick beef sausages for this recipe, ask for sausages that are coarsely ground and have a good balance of lean meat and fat. This will ensure your casserole is rich in flavour and the sausages stay juicy during the cooking process.

Servings: 4

Prep Time: 25 minutes

Cooking Time: 1 hour 25 minutes

Ingredients you'll need to gather:

• 8 thick beef sausages
• 75g diced pancetta
• 1 large onion, finely chopped
• 75g sun-dried tomatoes in oil, drained and sliced
• 250g portobellini or brown mushrooms, sliced thickly
• 30g dried porcini mushrooms
• 150ml beef stock
• 500ml passata
• 125ml red wine
• 3 fresh rosemary sprigs, with leaves chopped
• 1 tsp fennel seeds, gently crushed
• A handful of fresh flat-leaf parsley, chopped
• 2 bay leaves
• 1 tbsp tomato purée
• ½ tsp chili flakes
• 4 garlic cloves, crushed
• 1 tbsp olive oil

How to cook our Italian Sausage Casserole recipe, method: 

1. Reawaken the porcini - Begin by placing the dried porcini mushrooms in a small bowl and pouring over 200ml of boiling water. Make sure the mushrooms are fully submerged and let them soak for 20 minutes.
2. Sear and set aside - Heat the olive oil in a large casserole dish (with a lid) over medium-high heat. Add the beef sausages and brown them evenly. Once done, transfer them to a plate. In the same casserole, add the pancetta and fry until the fat turns golden brown. Set it aside with the sausages.
3. Bring the flavour - To the oil left in the casserole, add the rosemary, chili flakes, garlic, fennel seeds, and chopped onion. Fry over medium heat for 10-15 minutes or until the onions are soft and lightly golden. Drain the soaked porcini mushrooms and slice them. Add them to the casserole along with the fresh mushrooms. Sauté over high heat for 3 to 5 minutes.
4. Add the wine and tomatoes - Pour in the red wine and let it bubble until it has mostly evaporated. Then, stir in the sun-dried tomatoes, passata, beef stock, tomato purée, bay leaves, and half of the chopped parsley. Return the beef sausages and pancetta to the casserole. Bring everything to a simmer, cover with the lid, and let it cook for 35-40 minutes, until the sausages are cooked through and the sauce has slightly reduced. Discard the bay leaves and sprinkle the remaining parsley on top.
5. Finishing touch - Discard the bay leaves and sprinkle the reminding parsley on top. This final touch adds a burst of freshness and colour to the dish. Serve and enjoy the comforting flavours of your Italian sausage casserole with a side of creamy mashed potato or pasta.  

For the best results, visit us in-store at Pendle Hill Meat Market & SAVE. Our friendly staff can guide you to thick beef sausages with the ideal meat-to-fat ratio, ensuring a deliciously juicy outcome for our Italian Sausage Casserole recipe. 

We also offer online shopping, with click-and-collect or delivery options. Order now. 

While steak can be challenging to cook and some people may shy away from it, we've taken the time to test and perfect our Texan Style Rump Steak recipe. It's designed especially for meat lovers who like their dishes bigger and better, and crave bold and robust flavours!

The rub combines the perfect balance of sugar, coriander, salt, chili powder, garlic powder, white pepper, and chili flakes. Crafted to perfection, this flavourful rub enhances and complements the thick cut of a Texan Style Rump Steak. The rub also pairs well with our Yearling Texan Style T-Bone Steak, or Yearling Texan Style Porterhouse Steak.

Ingredients:

• 1kg Texan Style Rump Steak
• 1-1/2 teaspoons granulated sugar
• 1-1/2 teaspoons ground coriander
• 1-1/2 teaspoons salt
• 1 teaspoon Chili Powder
• 1 teaspoon garlic powder
• 1 teaspoon ground white pepper
• 1/4 teaspoon crushed chilli flakes
• Vegetable oil spray

How to cook our Texan Style Rump Steak recipe, method:

1. Bring the flavour - In a bowl, combine the irresistible blend of sugar, coriander, salt, chili powder, garlic powder, white pepper, and chili flakes. Place the Texan style rump steak on a large plate and generously rub both sides with the delicious rub mixture. Allow the steak to marinate for 30 minutes while it comes to room temperature.
2. Bring the heat - Spray the cold grill with your choice of grilling spray and preheat the grill to medium heat. Grill the steak for approximately 10 minutes on each side, or until desired level of doneness is achieved. For a more detailed breakdown of cooking times, please see the bottom of this page.
3. Rest and serve - Once cooked to perfection, remove the steak from the grill and let it rest for a few minutes before slicing it and serving it with your favourite side - we recommend grilled corn!

For a juicy and perfectly cooked 1-inch thick steak on a medium-high grill, here are our recommended cooking times:

• Blue/Rare: Cook for about 1-2 minutes per side (OR 46-49°C with a meat thermometer)
• Medium-Rare: Cook for about 3-4 minutes per side (OR 52-54°C with a meat thermometer)
• Medium: Cook for about 4-5 minutes per side (OR 57-60°C with a meat thermometer)
• Medium-Well: Cook for about 5-6 minutes per side (OR 63-66°C with a meat thermometer)
• Well Done: Cook for about 6-8 minutes per side (OR 68°C and above with a meat thermometer)

Visit Pendle Hill Meat Market & SAVE! All of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you select the best Texan Style Rump Steak cut for this recipe. We also offer delivery or click & collect via our website. Head HERE to place your order. 

Ragu, depending on where you are in the world, is a beloved meat-based sauce that is the ultimate essence of comfort food. It’s flavourful combination usually consists of finely chopped vegetables, ground meat cooked in tomato passata. The best part? It’s a kid-friendly dish, allowing you to sneak in an abundance of finely chopped vegetables without raising any suspicions around the dinner table.

Whether simmered slowly on the stovetop or prepared in a slow cooker, our Italian Beef Ragu recipe is sure to create lasting memories around the dinner table.

We recommend using our Extra Lean Beef Mince for an extra tasty Italian Beef Ragu Recipe your whole family will love.

Ingredients:

• 1kg of Extra Lean Beef Mince
• 400g of pasta (Traditional choices include pappardelle, tagliatelle, or fettuccine)
• Grated parmesan cheese, to serve
• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 1 carrot, peeled, diced
• 2 celery sticks, diced
• 2 garlic cloves, crushed
• 1 cup red wine or Massel beef stock
• 700ml bottle Italian tomato pasta sauce
• 1 can of crushed tomatoes (Optional)

How to make our family favourite Italian Beef Ragu Recipe, method:

1. Create the flavour: Heat your choice of oil in a large, heavy-based saucepan over medium heat. Add in the finely diced onion, carrot, celery and garlic. Let the vegetables sizzle and cook, stirring, for 7 to 8 minutes until it’s fragrant and soft.
2. Introduce the star of the show: Add the Extra Lean Beef mince, and cook, stirring with your trusty wooden spoon for 2 to 3 minutes until the mince begins to brown. Pour in a splash of wine (or stock if you prefer), and let it simmer with the mince for an additional 2 minutes.
3. Make it saucy: Stir in your choice of tomato pasta sauce and 1/2 cup cold water. Bring to the boil and then lower the heat to a cozy medium-low, allowing the ragu to simmer uncovered. Make sure to give it occasional loving stirs, for an hour and season with a sprinkle of salt and pepper to taste.If you’re wanting to add additional vegetables or crushed tomatoes, now is your chance.
4. Bring it all together: Meanwhile, in a separate saucepan, cook your pasta in a boiled pot of salted water, following the instructions on the packet of the pasta. Let it cook until tender, and then drain it, ready for the beef Ragu. Divvy up the pasta, and generously spoon over the delicious beef Ragu. And don’t forget to top it all off with a generous sprinkle of parmesan.

Visit Pendle Hill Meat Market & SAVE! We have all the ingredients for our Italian Beef Ragu recipe in-store and would be glad to help you put this delicious meal together using the freshest ingredients. We also offer online shopping, with click-and-collect or delivery options. Order Now. 

Brace yourself for a curry adventure like no other with our Massaman Beef Curry Recipe! Picture this: slow-cooked, melt-in-your-mouth beef, bathed in a fragrant blend of exotic spices and creamy coconut milk. And that's not all! We sprinkle a generous handful of crunchy peanuts on top, adding the perfect finishing touch - our recipe is a curry heaven. 

We recommend using tender cuts of beef, either beef chuck or beef stew meat for the best results. Or if you’re looking for something adventurous try using a cut with bone in like osso buco. 

Ingredients you’ll need:

• 1 1/2 tablespoons vegetable oil
• 600g diced beef
• 270ml can coconut cream, unshaken
• 270ml can coconut milk, unshaken
• 1/4 cup massaman curry paste
• 4 cardamom pods, bruised
• 1 cinnamon stick
• 1 dried bay leaf
• 300g potatoes, peeled, cut into 2cm cubes
• 8 pickling onions, peeled
• 1/4 cup roasted unsalted peanuts
• 1 1/2 tablespoons fish sauce
• 2 teaspoons brown sugar
• Steamed jasmine rice, to serve
• Fresh coriander leaves, to serve
• Lime wedges, to serve

How to cook our Massaman Beef Curry Recipe, method:

1. Cook your diced beef - Heat a teaspoon of oil in a large, heavy-based saucepan over medium-high heat. Cook diced beef, stirring, for 4 to 5 minutes or until they’re sealed and browned. Transfer the diced beef to a plate.
2. Reduce the heat - Decrease the heat to medium. Spoon the thick top layer from coconut cream and coconut milk into the pan. Cook, stirring, for 3 to 5 minutes or until oil separates and floats to the top.
3. Bring the flavour - It’s time to add the curry paste! Cook, stirring, for 2 to 3 minutes until the paste is fragrant. Welcome back the browned diced beef and add it to the pan and add the cardamom, cinnamon, bay leaf, 1 cup of cold water, and the remaining coconut cream and coconut milk. Reduce the heat to low and let it simmer.
4. Patience is a virtue - And in this case, it pays off deliciously! Let the curry simmer gently, uncovered, for a good hour. The diced beef will turn tender and succulent.
5. Add the potatoes, onions, and peanuts to the simmering curry - Allow them to cook until the onions have softened and the potatoes have reached a tender texture. It's time to say goodbye to the cinnamon stick and the bay leaf, remove and discard them.
6. Add the finishing touches - Stir in a drizzle of fish sauce and a sprinkle of sugar to bring out that perfect balance of flavours. And now it’s time to serve! Prepare your bowls with your choice of rice, and top it off with a generous serving of the mouthwatering Massaman beef curry. Don't forget to top it with coriander leave and serve with fresh lime wedges.

Visit Pendle Hill Meat Market & SAVE! We have all the ingredients for our Massaman Beef Curry recipe in-store and would be glad to help you put this delicious meal together using the freshest ingredients. We also offer online shopping, with click-and-collect or delivery options. Order Now. 

Trust us, we get it! Cooking a whole scotch fillet perfectly can be daunting but we’re to help and make your meal time a breeze. Our whole scotch fillet with crispy potatoes recipe is easy to follow. 

What should you look for when selecting your whole scotch fillet? We recommend selecting a cut that has a deep red color, indicating its freshness. It’s also important to select a cut that has good marbling of fat throughout, as this will enhance its flavour and tenderness when you cook it. 

And we’ve paired the whole scotch fillet with crispy potatoes because there’s no better combination. Although we don’t mind if you decide to swap the crispy potatoes for your favourite salad or roasted vegetables. 

It’s time to gather the ingredients you’ll need:

How to cook our whole scotch fillet with crispy potatoes recipe, follow this simple method:

1. Prepare the whole scotch fillet for cooking - Bring the whole scotch fillet out of the fridge an hour before cooking to allow it to come to room temperature. It’s best to remove it from its packaging, pat dry with paper towels and sit it on a plate.
2. Bring the heat - Preheat your oven to 220°C. Add the onions (or vegetables of your choice) to a metal roasting tray or dish with olive oil, and season to taste with salt and pepper. Toss to combine. Sit garlic, rosemary, thyme and butter in the middle of the roasting tray.
3. Bring the flavour - Preheat a large frying pan over a high heat. Brush the scotch fillet all over with the neutral oil. Season generously with salt and pepper all over. When pan is very hot, add a splash of oil, swish it around and add the meat. Sear each side until dark brown and crunchy all over.
4. Cook to perfection - Transfer the whole scotch fillet the roasting dish, sitting on top of the herbs and garlic (the onion doesn’t have to be covered by meat). Reduce the temperature of the oven to 200°C and roast the whole scotch fillet and onions for 40 minutes if using 1kg or 1 hour if using 1.5kg (for medium-rare).
5. Prepare the potatoes - Simmer your potatoes (or chosen vegetable) in salted water until about three-quarters cooked. Drain well, replace over the heat briefly to steam off excess moisture. Add oils, cover and shake vigorously to rough them up. Arrange on a roasting tray, not touching.
6. Let the star of the dish rest - Remove the scotch fillet from your oven and transfer the meat to a warmed plate or wooden board with a gutter to catch the juices. Cover loosely with foil and rest for 15 minutes. Reserve resting juices.
7. Cook your potatoes - Turn oven up to 210°C and roast potatoes for 15-20 minutes without touching.
8. Create the irresistible gravy - To make gravy, skim any fat from the surface of the roasting tray, then place the tray with everything else left in it over a high heat. Add wine and boil rapidly for a few minutes. Add stock, cornflour mixture and mustard, then simmer for 5-10 minutes until thickened. Pass through a sieve into a jug and keep warm.
9. Carve and serve - Once rested the scotch fillet is ready to carve across the grain and serve with potatoes, lashings of gravy and seasonal vegetables (we love cabbage braised in butter and garlic).

The majority of the ingredients in this recipe are available in our store, visit Pendle Hill Meat Market and SAVE! We pride ourselves on offering top-quality meats, including Australian whole scotch fillet. Let us guide you in choosing the perfect fresh cut with just the right amount of marbling to ensure maximum juiciness and flavour. We also offer online shopping, with click-and-collect or delivery options. Order Now.  

Indulge in the ultimate Italian classic recipe, Osso Buco, where flavour and vegetables come together to make a perfect dish. What is Osso Buco? Osso Buco translates to "bone with a hole” and is a culinary delight. This dish features a complex muscle, rich in connective tissue, that transforms into tender perfection through the slow braising process. The bone-in preparation allows the marrow to infuse the sauce, creating flavours that will leave your taste buds wanting more. 

Osso Buco is best enjoyed during the colder months, as its hearty and comforting nature warms both body and soul.

Look for fresh, high-quality and well-marbled Osso Buco steaks that are about 3 inches thick. Steaks should have a generous amount of marrow inside the bone, as this will contribute to the richness of the dish. Or visit Pendle Hill Meat Market and we can help you select the best cut for our Osso Buco recipe.

Servings: 4

Prep Time: 10 minutes

Cooking Time: 2 hours 20 minutes

Ingredients:

• 4 tablespoons olive oil
• 4 Osso Buco steaks
• Flour, spread on a plate
• 1 small onion chopped fine
• 2 carrots chopped fine
• 2 stalks of celery chopped fine
• 3/4 cup dry white wine
• 4 tablespoons butter
• 1–1/2 cups chicken broth
• 1 cup imported Italian tomatoes, crushed with their juices
• Freshly ground pepper to taste
• Salt to taste

How to cook our Osso Buco recipe, method:

1. Prepare your meat - Start by heating up a large sauté pan over medium heat with 4 tablespoons of olive oil. Take the Osso Buco steaks and coat them in flour, making sure every side gets covered. Shake off any excess flour, we don't want a thick coat here. When the oil is hot and sizzling, gently slide in those steaks and let them brown up on all sides. Once they're nicely browned, remove the steaks and keep them warm on the side.
2. Bring the flavour - Toss the onion, carrot, and celery into the pan and let them cook until they soften and release their delicious aromas, which should take about 10 minutes.
3. Enhance the flavour - Pour in the wine and let it simmer away for a couple of minutes. While it bubbles, scrape off those tasty brown bits stuck to the pan. That's where the real flavour lies!
4. Time to bring back our star players, the steaks - Pop the Osso Buco steaks back into the pan, along with a generous knob of butter, some chicken broth, tomato, pepper, and salt. The liquid should cozy up at least two-thirds of the way up the shanks. If the broth gets low, add more to keep the meat moist.
5. Let it cook and serve - Bring to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for around 2 hours. Remember to turn and baste those steaks every 30 minutes, until the meat is very tender. Transfer the Osso Buco to a warm serving plates, spoon the sauce from the pot over the Osso Buco and serve.

Visit Pendle Hill Meat Market and SAVE! Head in to see us and we can help you select the best cut to create our classic Italian Osso Buco recipe. We also offer online shopping, with click-and-collect or delivery options. Order Now.  

Get ready to savour the flavours of our hearty beef bourguignon stew recipe. This classic dish, simmered to perfection in red wine, is guaranteed to make your loved ones' taste buds dance with delight. From young ones to the young-at-heart, this recipe is sure to leave everyone begging for seconds.

To ensure tenderness and deep rich flavour, we recommend selecting fresh gravy beef for this recipe. Cut it into large, succulent chunks that will melt in your mouth as they braise in the rich red wine sauce. Or for extra convenience pick up our already diced gravy beef next time you’re in store.

Our Beef Bourguignon recipe features the savoury touch of smoked speck, but for a delicious alternative, feel free to swap it out with crispy bacon lardons.

For the ideal accompaniment, we recommend pairing our beef bourguignon recipe with creamy mashed or perfectly roasted potatoes.

Servings: 5

Prep Time: 15 minutes

Cooking Time: 1 hour 30 minutes

Ingredients:

• 1kg of gravy beef (cut into large chunks)
• 300g smoked speck 
• 250ml extra virgin olive oil
• 500ml red wine (boiled briefly)
• 2 carrots (halved lengthwise)
• 2 celery stalks (halved lengthwise)
• 1 leek (halved lengthwise and sliced)
• 1 large onion (chopped)
• 5 shallots (halved)
• 300g button mushroomsef
• 10 thyme sprigs
• 5 bay leaves
• 1 bunch flat-leaf parsley (chopped)
• 5 carrots (chopped)
• Pinch of salt

How to cook our Beef Bourguignon recipe, method:

1. Begin the sauce by pouring the red wine into a medium saucepan. Bring to the boil briefly and cook off acidity.
2. Heat oil in a large saucepan over medium-high heat. In stages, place the gravy beef in the saucepan and brown in batches. Once the final batch is browned, add the carrot, celery, leek, onion and shallots to the remaining oil and juices and sauté for 5-10 minutes.
3. Combine the beef and vegetables in a large baking dish. Stir through the thyme, bay leaves and speck. Pour over the wine and season with salt and pepper and cover with lid. Bring to the boil briefly on a medium-high heat. Reduce the heat to a low and cook for 40 minutes, stirring the dish occasionally.
4. To prepare the carrot puree, bring carrots to the boil with salt. Boil carrots until soft then puree using a blender or food processor.
5. Once meat is tender, add the carrot puree and mushrooms to the bourguignon and cook for a further 10-15 minutes.
6. Once cooked, serve the beef bourguignon with mashed or roasted potatoes.

Visit us at Pendle Hill Meat Market and pick up all of the ingredients you need to create this delicious Beef Bourguignon recipe. Our dedicated staff are ready to extend a warm welcome and offer their expertise, guiding you through the process of creating this mouthwatering meal. We also offer online shopping, with click-and-collect or delivery options. Order Now.  

Try our fresh and delicious Caprese steak salad recipe - perfect for the days you feel like a gourmet meal for a fraction of the effort. This salad is great as a side for your next backyard barbecue or as a full portion meal that’s so delicious your friends and family won't be able to resist.

(Tip: When buying your porterhouse steak look for one cut at least 2cm thick to you can cook it to perfection without it drying out).

Ingredients:

• 2 porterhouse steaks
• 350g mixed medley tomatoes, sliced
• 2 vine Ripe tomatoes, thinly sliced
• 2 roma tomatoes, thinly sliced
• 100g marinated feta or mozzarella
• 1 large handful of basil leaves
• ¼ cup of finely chopped green olives
• 1 tablespoon baby capers
• 2 tablespoons extra virgin olive oil
• 1 tablespoon of balsamic vinegar
• Optional: Avocado, seeded and sliced

How to cook our Caprese Steak Salad recipe, method:

1. Preheat your barbecue grill to high. While the grill is heating, season your porterhouse steaks with salt and pepper to your liking. 
2. Once the grill has heated, cook the porterhouse steak for roughly 1 ½ minutes on each side until medium / rare - adjust cooking time depending on your liking. Set to rest under a foil cover for 5 minutes. 
3. While the porterhouse house steaks are resting, mix tomatoes, marinated feta (or mozzarella), basil, green olives, baby capers and avocado in a serving bowl. 
4. Once the porterhouse steaks are rested, thinly slice the steaks and add to the bowl with combined ingredients.
5. Add extra virgin olive oil and balsamic vinegar to the bowl; toss to coat and serve. 

Visit Pendle Hill Meat Market & SAVE! We have all the ingredients for this recipe in-store and would be glad to help you put this delicious meal together using the freshest ingredients. We also offer online shopping, with click-and-collect or delivery options. Order Now. 

Our Mushroom Beef Stroganoff recipe is the revisited version of the classic and much loved traditional Stroganoff. This is a favourite recipe from our staff member - Mikalah. With simple ingredients, five minutes of prep time, and six easy steps, this recipe results in the perfect main dish the whole family will love.

Prep time: 5 minutes

Cook time: 30 minutes

Serves: 4

Ingredients:

• 2 tbsp olive oil
• 700g beef strips
• 1 large brown onion
• 500g cup mushrooms
• 2 tbsp plain flour
• 1 tbsp tomato paste
• 1 tbsp dijon mustard
• 1 1/2 cups salt-reduced beef stock
• 2 tbsp worcestershire sauce
• 1/2 cup light sour cream (or greek yogurt)
• 1 cup flat-leaf fresh parsley leaves

If you'd like to spice things up, add smoked paprika and pepper to taste.

How to cook mushroom beef stroganoff, method:

1. Pick up your delicious ingredients from Pendle Hill Meat Market - Come on down and visit us to secure all the fresh ingredients and tender beef, or get it delivered for some added convenience.

2. Prepare your vegetables - Slice your brown onion and mushrooms, and place them aside ready for cooking

3. Cook your beef - Heat half the oil in a deep frying pan over medium heat and cook beef in batches for 3 minutes or until browned. Transfer to a bowl.

4. Add in your vegetables - Increase the pan to high heat and add the sliced onion and mushrooms to pan. Cook for 10 minutes or until golden and liquid has evaporated.

5. Bring the flavour - Sprinkle the flour over mushroom mixture. Add tomato paste and mustard. Combine and cook for an additional 1 minute.

6. Make it saucy - Slowly add the beef stock and Worcestershire sauce to the pan, stirring constantly. Bring the stroganoff sauce to a boil. Return beef strips to the pan with sour cream. Stir until combined. Cook for 2 minutes or until meat is heated through. Sprinkle with fresh parsley, to serve your mushroom stroganoff.

Make the mushroom beef stroganoff recipe at home with Pendle Hill Meat Market's fresh produce and meat.

As one of Australia's premier providers of mouthwatering meats and fresh produce, we ensure that you have access to the right ingredients to cook mushroom beef stroganoff for an overwhelmingly delicious recipe.

We're a family-owned business that focuses on providing friendly service and fresh produce at competitive and low prices.

All of the ingredients in this recipe are available in our store, please visit us in-store and we would be glad to help you put this delicious mushroom stroganoff recipe together. We also offer delivery or click & collect.  Head HERE to place your order.

The surf and turf with sauce recipe is a quintessential coastal dish everyone loves. From meat lovers to seafood lovers, this recipe is the go-to at premium steakhouses, seaside cafes and renowned restaurants around the world. The famous recipe has different versions across various global cuisines, but with our absolutely delish Australian surf and turf recipe, you’ll put your local pub to shame. With creamy prawns, scrumptious steak and an indulging garlic sauce, our surf and turf with sauce recipe will elevate every mealtime for the whole family. 

With this surf and turf with sauce recipe, you’ll keep your guests wondering if there’s a pro chef in your kitchen.  So get ready to cook and discover the magic of juicy prawns and irresistible steaks with Pendle Hill Meat Market’s easy-to-follow surf and turf with sauce recipe today!

Prep. time — 20 min

Cooking time — 25 min

Serves — 4

Ingredients

• 2 tbsp butter
• 2 garlic cloves crushed
• 2 tbsp plain flour
• 1 pinch paprika
• 1 pinch salt
• 1 pinch pepper
• 600 ml thickened and warmed cream
• 500 gm green prawns patted dry with paper towel peeled
• 1/4 cup fresh curly parsley chopped (to taste)
• 4 rump beef steaks

Cooking method

1. Start by seasoning the rump steaks and prawns with a dash of salt and freshly ground black pepper, then set them aside.
2. Slowly melt the butter on low heat in a medium-sized saucepan.
3. Add the crushed garlic cloves into the pan and cook for one minute. Keep stirring the garlic and butter mix to prevent burning.
4. Add flour, paprika, salt and pepper and stir into the butter and garlic mix.
5. Slowly increase the heat to a medium-high flame.
6. Gradually add 500 mL of the warm cream in batches. Remember to stir the sauce before adding more cream.
7. Add prawns and parsley, and simmer until prawns are just cooked through.
8. Add up to 100 mL of the reserved cream if the sauce seems too thick for your liking.
9. Take a skillet and cook the steaks as per your preference. Remember to coat each side with ample butter for a delicious and juicy result.
10. Serve the prawn and garlic sauce over the steak with a side of potatoes and salad.

Make the best surf and turf recipe in Australia at home with Pendle Hill Meat Market

As leading providers of delicious meat cuts, deli produce and vegetables, Pendle Hill Meat Market has everything you need to bring this world-famous recipe to life. For more than 40 years, we have been delivering the freshest Australian produce at competitive prices in and around Sydney. We offer home delivery services within a 25km range across Sydney city and also have contactless car park click and collect available. 

Shop our fresh meats and groceries at our online store — and awaken the master chef within you today!

Calling all meat lovers! If you’re a fan of ribs then you are sure to love our Texan Spicy Beef Ribs recipe. These succulent spicy beef ribs will have you licking your fingers and reaching for more at every bite. The best part? They’re slow-cooked to perfection in a heavenly combination of beer, white wine, and a medley of spices to create the ultimate indulgence for meat lovers. 

When buying beef ribs, there are a few key things you need to look for:

1. Choose beef ribs from a reputable source, like us at Pendle Hill Meat Market! We are one of Australia’s largest meat markets.
2. Look for beef ribs that have a good amount of fat marbling throughout the meat to enhance the flavour and tenderness of the beef ribs. Although avoid ribs with excessive amounts of fat on the exterior.
3. Opt for beef ribs with thicker cuts, as they tend to be more substantial and meaty.
4. And finally, check for a vibrant red colour to indicate quality and freshness! Avoid beef ribs with discolouration or strong odour.

Servings: 5

Prep Time: 10 minutes (Please allow 3 to 48 hours for the ribs to marinate in the spice blend - the longer the better!)

Cooking Time: 2 hours and 30 minutes

Ingredients you’ll need to gather: 

• 1 rack of beef ribs (approx 3kg)
• 1 tbsp cumin, toasted & ground
• 1 tbsp grated ginger
• 1 tbsp coriander, toasted & ground
• 1 cup beer
• 2 cups white wine
• 1 tbsp chilli, dried (or to taste) 
• 1 tab hot chilli, (bonnet) chopped (optional) 
• 1 onion, sliced
• 2 tbsp smoked paprika
• 1 large clove garlic, chopped
• Salt and pepper
• 1 1/2 cup brown sugar
• ¼ cup thyme, chopped
• 2 tbsp Tabasco sauce
• 2 cups honey
• 4 bay leaves

How to cook our Texan Spicy Beef Ribs recipe, method:

1. Prepare the beef ribs - Using a sharp knife, score the beef ribs about 2cm apart and place them into a large baking tray. Scoring the surface of the beef ribs is an important step to create more surface area for the rub to penetrate deeper into the meet, and also promotes even cooking time.
2. Prepare the marinade - Mix together the cumin, grated ginger, coriander, chilli, smoked paprika, garlic, brown sugar, thyme, Tabasco sauce, honey and bay leaves in a seperate bowl to create the delicious rub.
3. Season with a twist - Salt and pepper both sides of the beef ribs, rubbing the salt into the grooves. Repeat the process with the marinade, generously coating the ribs.
4. Let the magic happen - Allow the beef ribs to marinate for a minimum of 3 hours, or for more intense flavours, marinate them for up to 48 hours.
5. Slow and steady - Preheat the oven to 150ºC and turn the beef ribs upside down on a large tray. Add the beer, wine and onions and cover with a lid or foil, then place them in the oven and cook for 2 hours, or until the meat is tender.
6. Flip and baste - Turn the beef ribs over and baste them with the juices in the cooking tray. Increase the oven temperature to 200ºC and cook for an additional 30 minutes, or until the ribs caramelise.
7. Let it rest - Once cooked, remove the beef ribs from the oven and let them rest for a few minutes before plating up your mouthwatering Texan spicy beef ribs! Serve with your favourite side for a complete meal.

Note: Remember to adjust the cooking time and temperatures based on the size and thickness of the beef ribs and your oven. 

Visit Pendle Hill Meat Market & SAVE! All of the ingredients in our Texan Spicy Beef Ribs recipe are available in our store. Please head in to see us and we would be glad to help you select the best Beef Ribs for this recipe. We also offer delivery or click & collect via our website. Head HERE to place your order. 

Try our easy to follow “make your own” Thai beef salad recipe. Absolutely delicious with the best ingredients from our market.

Ingredients 

• 500g Australian Beef Rump Steak
• 1 tablespoon olive oil
• 1 cup (80g) bean sprouts
• 1 red capsicum, thinly sliced
• 200g Perino tomatoes halved
• 1 Lebanese cucumber, seeded, thinly sliced
• 2 shallots, thinly sliced
• 2 long red chili, thinly sliced (optional)
• 1 cup mint leaves
• 1 cup coriander leaves
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon sesame oil
• 2 limes, juiced
• 1/4 cup (35g) peanuts, toasted, coarsely chopped

Method

1. Preheat a barbecue grill or chargrill on high. Coat the beef in the oil. Cook for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest. Thinly slice.
2. Meanwhile, combine bean sprouts, capsicum, tomato, cucumber, shallot, chili, if using, mint and coriander in a large bowl. Toss to combine.
3. Place the sugar, fish sauce, sesame oil and lime juice in a screw-top jar. Shake well to combine.
4. Divide the salad among serving plates. Top with beef and peanut and drizzle with dressing.

Philly cheesesteak is an iconic dish piling juicy steak with capsicum and cheese in bread rolls. This dish is perfect for those with a hearty appetite and packs so much mouth-watering flavour.

Ingredients

• 600 g oyster blade steak, trimmed and very thinly sliced
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 1 red capsicum, thinly sliced
• 4 long bread rolls
• 150 g provolone cheese, thinly sliced

Method 

1. Preheat a large frying pan over high heat. Mix the meat with 1 ½ tbsp olive oil and coat well. Cook the slices in a single layer for a minute on each side or until cooked through. You will need to do this in several batches. Set aside on a plate.
2. Wipe out the pan, place over a moderate heat and gently cook the onion and capsicum in the remaining oil for 10 minutes or until soft.
3. Meanwhile, roughly chop the cooked steak and stir it through the softened vegetables to warm through. Season well with salt and pepper.
4. Cut the rolls in half and fill with the meat and vegetables. Top with the cheese slices and chilli sauce (if using).
5. Enjoy your Philly cheesesteak

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Experience the delicious flavours of Greece with this mouth-watering recipe for Greek beef skewers. It packs plenty of freshness from its lemon juice and the halloumi cheese make it extra divine.

Ingredients 

• 600 g rump steak
• 250 g pkt halloumi cheese
• 1 tbsp olive oil
• 1 tbsp dried oregano
• 2 tbsp lemon juice
• sliced cucumber and lemon wedges to serve

Method 

1. Cut beef into 2cm cubes. Cut the halloumi into 1cm cubes. Toss beef and halloumi cubes in a bowl with olive oil and dried oregano. Season with salt and pepper. Soak 8 bamboo skewers in cold water for about 10 minutes before using.
2. Thread the beef and halloumi onto the skewers, starting and finishing with a beef cube. Preheat the barbecue flat-plate or char-grill plate to moderately-hot before adding the skewers.
3. Let the beef skewers cook on one side until moisture appears before you turn. Cook for about 2 minutes on each side. Drizzle beef skewers with the lemon juice in the last minute of cooking.
4. Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with sliced cucumber and lemon wedges.
5. Enjoy your Greek beef skewers.

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.