top of page
Offering quality rare and native meats

-   RECIPES  -

The Horny Cow

I hope these recipes will inspire you to create new and old classics

The Horny Cow

Beef Goulash

50g lard
800g stewing beef/diced braising steak
300g sliced onions
1 green pepper diced
450ml beef stock
1 table spoon plain flour
1 table spoon paprika
2 table spoon tomato puree
salt and pepper
150ml sour cream

Pre heat oven to 180 c
Heat the lard in a large pan, add the beef and fry until sealed and brown. Place the beef in a casserole dish.
Add the onions and green pepper to the pan add fry until soft. Stir in the flour, paprika and seasoning and cook for 1 minute.
Stir in the tomato puree and then add the stock. bring to the boil stirring throughout.
Pour the sauce over the meat, cover. place in the oven for 2 hours.
Stir in 150ml sour cream before serving.

The Horny Cow

Chilli Con Carne

450 minced beef
Splash of cooking oil
1 large onion chopped
1 crushed clove of garlic
1 red pepper
1 green pepper
1 tin of chopped tomatos
1 tin of red kidney beans drained
1 rounded table spoon tomato puree
1 teaspoon of hot chilli powder
1 stock pot/ stock cube
1/2 pint of boiling water

In a large pan fry off the mince, onion, garlic and peppers until the mince is brown. Add the kidney beans chilli powder, tomato puree and stock  pot continue to  stir for one minute. Then add the tomatos and water. Simmer for 20 minutes. Serve with rice.


The Horny Cow

Slow Cooker Rich Beef And Red Wine Casserole

800g Stewing beef
3 cloves of garlic
4 large carrots peeled and cut in to large chunks
3 leeks thickly sliced
3 celery sticks thickly sliced
800ml beef stock
100ml red wine
400ml passata
1 bay leaf 2 teaspoon mixed herbs
2 teaspoons worster sauce

Place all ingredients in slow cooker and mix well.
Cook on high for 8 hours.

bottom of page