Ricky Murray

Cooking good food on a budget and full flavours



Chinese Sticky beef

Oriental sticky beef with soya noodles

12oz beef, cut thin
Thumb size piece of ginger, grated
2 garlic cloves, chopped
1/2 chilli, chopped
5 spring onions, chopped
2oz edamame beans
1 red pepper, cut thin
2tbsp cornflour
2tbsp Chinese fivespice
3tbsp sweet chilli sauce
2tbsp tomato sauce
1tbsp white wine vinegar
2tbsp soy sauce
3tbsp oil
Salt and pepper

In a bowl mix together the sweet chilli sauce, tomato sauce, vinegar and one 1tbsp soy sauce then set aside.
Place the beef in a large mixing bowl and dust with the cornflour and fivespice, make sure all the beef is covered.
Next in a large frying pan, add the oil and over a medium heat fry for 5/6 minutes. Next add the sauce mix from the bowl along with the chilli, half the ginger and garlic and continue to fry for 6/7 minutes, stirring occasionally.
While this is going, in a separate pan over a medium heat, add the soy, noodles, ginger, pepper and half the beans, mix well and heat through.
When the beef thickens up and becomes stick add the beans and spring onions.

Sticky Beef



Beef and ricotta tagliatelle 

Do yourself a flavour and give this a try!

This dish was like all of mine is a twist on dishes we all know, I thought he the ricotta would loosen up and coat all the pasta plus adding an amazing flavour.

400g pack of beef mince

6oz ricotta

1 onion, diced

4 spring onions, sliced

1 chilli, chopped

1 tsp fresh rosemary, chopped

4 sundried tomatoes, chopped

2 tomatoes, chopped

3tbsp of the oil from the sundried to tomatoes

2 heaped tbsp of my tomato chutney 

Salt and pepper

Tagliatelle to serve two

Add the mince, ricotta, Rosemary, spring onions and chilli to a large mixing bowl and season with salt and pepper, mix everything really well.

In a large pan of boiling salted water add the pasta and cook for 8-9 minutes which is just enough time to finish the rest of the dish.

Next add the oil, onions, tomatoes and sundried tomatoes to a large frying pan over a medium to high heat, fry for 3 minutes until softened, add the mince mixture and cook until browned and cooked through.

Lastly add the tomato chutney and a ladle of the pasta water, combine everything really well.

Drain the pasta and add it to the pan, toss everything together and serve. 

Beef stroganoff or stroganov

Beef stroganov is a Russian dish so it’s perfect for a cold winters day….. Yeah yeah I know it’s still summer but why not!

18oz beef cut of your choice, I used tenderloin, cut into 1/2cm strips
7oz mushrooms, halved
1 1/2 onions, sliced
2oz unsalted butter
1tbsp oil
2tsp smoked paprika
300ml sour cream
Salt and pepper

First off melt the butter in a large frying pan along with the paprika and onion and cook slowly whilst stirring until the onion is soft, but not browned. Add the mushrooms and fry for 3-4 minutes while stirring. Set aside. In the pan you cooked the onion and mushrooms in, heat the oil until very hot.
Add half the beef and fry quickly, seasoning both sides for about a minute. Transfer to a plate and repeat with the rest of the steak.
Return the onions and mushrooms to the pan and pour in the soured cream, season with salt and pepper and stir, bring to the boil and simmer for 1-2 minutes until thickened.
Add the steak to the pan and heat gently as you don’t want to cook the steak any more in my opinion.

My partner wanted pasta with hers but I fancied new potatoes from the garden.

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Beef steak and peppercorn sauce

Checking the reduced section came up trumps for tea tonight! two 8oz sirloin steaks £4…. bargain! You could have cut this steak with a spoon.

2 steaks the cut of your choice (I used sirloin because it was reduced)

1/2 onion, diced

3oz mushrooms, diced

4tbsp double cream

2tbsp whole black peppercorns

1 pint of gravy made from granules


knob of butter

2tbsp vegetable oil


Add oil and butter to a pan over a medium heat. Next add the onions, mushrooms along with a pinch of salt then fry for 4-5 minutes until soft. Pour in the gravy and stir well. Now grind the peppercorns but not into a dust try to just break them up then add almost all of them to the sauce leaving about 1/2tsp for the steak and stir well. Leave to simmer for 6-7 minutes. Season the steak with salt, pepper and oil on both sides. Put a frying pan over a high heat for a minute then add the steaks and sear on both sides for 1 minute. Turn the heat down to medium and cook the steak how you like yours (I did mine for 3 minutes on each side for medium) then leave to rest on a wire rack for 2 minutes. Just before serving add the cream to the sauce then stir well. Serve with anything you feel like I had chips.

*always look for fat marbling when choosing steak as it cooks down and doesn’t turn chewy*




Beef enchiladas


400g lean mince beef

1x 500g jar of passata

1 tin of refried beans

2 onions, sliced

2 garlic cloves, chopped

1tbsp ground coriander

2 chillies, chopped

8 tortillas

handful of frozen peas

1 packet grated cheese of your choice

salt and pepper

4tbsp vegetable oil

Pre-heat oven to 200c (gas 6).

In the biggest frying pan you have got add the oil, onions garlic and chillies. Fry for about 10 minutes until softened, stir in the coriander and fry for another 1-2 minutes. Now add the mince then fry for 10-15 minutes stirring occasionally then drain. Add the passata, refried beans, frozen peas and half the cheese and mix everything well then season with salt and pepper to taste. Next load a tortilla roll up and place in a large oven proof dish, repeat until all the mince and tortillas is used. Sprinkle over the remaining cheese and cook in the oven for 25-30 minutes.

These are good for freezing.

Beef lasagne

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2x 400g packs of mince beef

4oz mushrooms, diced

2 onions, diced

4tbsp vegetable oil

1x 500g jar passata

bunch of basil, chopped

1tbsp dried oregano

salt and pepper

pack of lasagne sheets

1 pack of grated cheese

1x 400g jar white sauce

Pre-heat oven to 200c (gas 6)

In a large high sided pan or wok over a medium heat, add the oil, onions and mushrooms. Fry for 4-5 minutes until softened then add the mince and cook for 8-10 minutes. Drain and set aside. Wipe the pan clean, add the passata and oregano then stir. Season with salt and pepper to taste. Simmer for 15 minutes then turn the heat off. Add the basil and stir well. Combine with the mince. Stir well.

Now time to build the lasagne. Add some of the mince mixture to the bottom of a large oven proof dish. Arrange a layer of lasagne sheets on top of the mince and top this with a layer of white sauce. Repeat the process until you have run out of mince. Top with grated cheese of your choice. I used cheddar. Cook in the oven for 25-30 minutes until golden brown and bubbling.

*Dried herbs always go in at the beginning of cooking and fresh at the very end*

*Make your own white sauce by melting 1oz butter in a pan on medium heat. Add 1oz flour and cook while stirring for 5-6 minutes to cook the flour out. Add 1floz of milk and stir thoroughly. Repeat until you have used 1 pint of milk and you have a thick sauce*

Corned beef hash and dumplings


1 box of dumpling mix

7 rashers thick smoked bacon, cut into strips

1 bag of frozen mixed vegetables

1 large tin of corned beef

2 pints of boiling water

10tsp gravy granules

3 sprigs of thyme

4tbsp Henderson’s relish

Make the 2 pints of gravy.

Cut up the corned beef and add it to a large stew pot or slow cooker along with the frozen vegetables, thyme, relish and gravy. Stir well and season with salt and pepper.

If you are cooking it in the oven then its 190c (gas 5) for 2 hours but if your in the slow cooker then its high for 3-4 hours.

Half an hour before the cooking time is up, make the dumplings according to the packet, place on top of the hash.

In the oven cook for a further 25-30 minutes or slow cooker 35-40.

If you want a crust on the dumplings then cook with the lids off.

Perfect for those winter days!

Nephew’s Cheese burgers


14oz beef mince

3 garlic cloves, minced

4oz cheddar cheese, cut into 2 squares

salt and pepper

2 burger buns

1 beef tomato, sliced

Iceburg lettuce. washed

4tbsp Worchester sauce

2 bacon rashers, cooked

Pre-heat oven to 220c (gas 7).

Put the mince, Worchester sauce, garlic, pepper and a good pinch of salt into a large bowl and mix everything extremely well to incorporate all the ingredients.

Make two equal balls of the mince, place the cheese in the middle and seal well to stop the cheese leaking out.

You can also make the burgers by making four over sized burgers (about 1cm thick) then placing cheese on the top, put another burger on top and seal the edges, repeat with the rest of the ingredients.

Put in the over for 17-20 minutes.

While these are cooking prepare the salad and bacon on the burger buns.

When they are cooked serve up.

These are perfect for kids to make, I know this because it was my partners nephew’s that came and made me these.

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