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In the 1960s, every other restaurant was a bistro and every other bistro served carbonnade de boeuf à la flamande, a traditional Flemish recipe that translates as beef in beer.
This, if you like, is a more sophisticated version of Corned-beef Hash with Fried Eggs, using red peppers as well as onion and potato. It's brilliant, but only worth making if you get genuine Spanish chorizo made in Spain, available at deli counters
Looking for a really fantastic recipe for a special occasion? Look no further - this wonderful steak recipe ticks all the boxes and is easy yet totally luxurious.
If you've been looking for a quick and easy sauce to make with steak, this has to be it...
This is an adaptation of the famous French classic, but more economical because it's made with braising steak. It does take longer to cook but it will simmer happily unattended, and there's very little work involved. The flavour is superb!
Delia's Ragu Bolognese sauce is transformed into Spaghetti Bolognese with the addition of tomatoes and basil
Use a portion of Delia's Ragu Bolognese, add macaroni pasta and a white sauce to transform it in to Baked Macaroni Pie
To make this sauce, you need the other half of the Mixed Double recipe, Cheese and Herb-crusted Cottage Pie (see related recipe below), which will provide you with just the right quantity of cooked minced beef.
A truly authentic chilli con carne, this, with the classic accompaniments of pinto beans, grated cheese, raw onion, saltine crackers and soured cream. A lovely cheat recipe, Delia makes it with steak, rather than mince, for a better texture.
Delia's recipe can easily be adapted for pork, lamb, duck and beef
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