Best 2 Beef Buffad Recipes

Welcome to a culinary journey that will tantalize your taste buds and leave you craving for more! In this article, we embark on a delightful exploration of Beef Buffad, a dish that seamlessly blends the bold flavors of beef and the zesty kick of buffalo sauce. Our collection of recipes offers a diverse range of culinary creations, each showcasing the versatility and deliciousness of this iconic dish. From the classic Beef Buffad Wings, a timeless party favorite, to the creative Buffad Beef Sliders, a delightful handheld indulgence, our recipes cater to every taste and occasion. Prepare to be amazed by the Buffad Beef Nachos, a flavor-packed treat that combines crispy tortilla chips with tender beef and tangy buffalo sauce. And for those seeking a hearty and satisfying meal, the Buffad Beef Pasta will surely hit the spot, featuring succulent beef tossed in a creamy and spicy buffalo sauce, served over a bed of al dente pasta. Get ready to ignite your taste buds and experience the magic of Beef Buffad in all its glory!

Let's cook with our recipes!

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

BEEF BUFFAD

Beef Buffad image

Make and share this Beef Buffad recipe from Food.com.

Provided by Satyne

Categories Indian

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons oil
2 onions, sliced
2 garlic cloves, finely chopped
3 green chilies, chopped
3 1/2 cm piece ginger, chopped
750 g chuck steaks, cubed
1/2 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/4 cups coconut milk, or
90 g cream coconut melted in 1 cup warm water
salt
1/2 cup vinegar

Steps:

Heat the oil in a large saucepan, add the onions and fry until they are just beginning to brown, then add the garlic, chillies and ginger. Fry for 1 minute, then add the beef and remaining spices.
Sitr well and cook for 5 minutes, stirring occasionally.
Add the coconut milk, which should just cover the meat; if it does not, add a little water.
Add salt to taste.
Bring to a simmering point, cover and cook for about 1 1/2 hours, until the meat is almost tender.
Add the vingear and continue cooking for about 30 minutes, until the meat is tender and the gravy thick.

Nutrition Facts : Calories 475.5, Fat 25.9, SaturatedFat 15.7, Sodium 47.3, Carbohydrate 60.4, Fiber 2.9, Sugar 51.8, Protein 2.9

Tips:

Choose the right cut of steak: For Beef Buffad, flank steak or skirt steak are the best choices. These cuts are thin and flavorful, and they cook quickly, making them perfect for stir-fries.
Slice the steak against the grain: This will help to tenderize the meat and make it easier to chew.
Marinate the steak: Marinating the steak in a mixture of soy sauce, garlic, ginger, and brown sugar will help to add flavor and moisture to the meat.
Cook the steak over high heat: This will help to sear the meat and lock in the flavors.
Do not overcook the steak: Overcooked steak will be tough and chewy. Cook the steak for just a few minutes per side, or until it reaches your desired level of doneness.
Serve the steak immediately: Beef Buffad is best served hot and fresh. Serve it over rice or noodles, and top with your favorite vegetables and sauce.

Conclusion:

Beef Buffad is a quick, easy, and delicious stir-fry dish that is perfect for a weeknight meal. It is made with flank steak or skirt steak, which is marinated in a flavorful mixture of soy sauce, garlic, ginger, and brown sugar. The steak is then cooked over high heat until it is seared and cooked through. Beef Buffad is best served hot and fresh, over rice or noodles, and topped with your favorite vegetables and sauce.