Create a restaurant-quality steak dinner with Mrs Crunch’s scrumptious recipes

DINE at home in serious style. Lockdown rules mean prime steaks once destined for top restaurants are now available on supermarket shelves.

From sizzling sirloin to mouth-watering fillet, snapping up these luxury cuts means it is easy to serve restaurant-style meals while helping to protect UK farmers’ livelihoods.

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Morrisons has quality meat for half price on its new summer Steak Bar. The cuts take the prices back to 1989 levels, so steak your claim to some of the tastiest dishes around. Now beef up your cooking skills with recipes for restaurant favourites from .

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Beef, steak and ale pie

Serves 4 – £3 per serving

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Prep: 20 minutes

Cook: 3hrs 30 minutes

YOU NEED:

• 1 tsp & 1 tbsp vegetable oil
• 500g steak beef, diced
• 200g smoked bacon lardons
• 1 onion, finely chopped
• 2 tbsp plain flour
• 1 dessert spoon tomato purée
• 300ml beef stock
• 500ml ale
• 1 pinch sea salt, 1 pinch pepper
• 2 sprigs thyme, fresh cut
• 1 bay leaf
• 1 pack ready-rolled shortcrust pastry
• 1 egg

METHOD:

1. Preheat oven to 180C/160C fan/gas 4. Heat 1 tsp of oil in a casserole pan on medium heat and add beef. Brown on all sides, then tip on to a plate. Fry the bacon lardons for two minutes, then tip on to the beef plate. Add 1 tbsp of oil to casserole pan and fry the onions on a medium heat for five minutes.
2. Add the beef back to pan, stir in the flour and cook for two minutes. Let the flour absorb the juices and thicken the sauce, then stir in tomato purée. Gradually stir in your ale then beef stock. Season with sea salt and black pepper, then add bay leaves and thyme.
3. Bring to boil and place in oven for two and a quarter hours, or until meat falls apart easily. Taste and adjust seasoning if required. Tip into a pie dish. Leave to cool for at least 30 minutes. Dampen edge of the dish with water and lay pastry over the dish. Press down firmly around the edge.
4. Leave for ten minutes to allow pastry to rest, then trim off excess pastry and brush with beaten egg. Make three small holes in the pastry to allow the steam to escape. Bake for 30-40 minutes.

Quick beef biriyani

Serves 4– £2.92 per serving

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Prep: 15 minutes

Cook: 30 minutes

YOU NEED:

• 2 tsp oil
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 3 tbsps curry paste
• 380g Morrisons British beef sizzle steaks, cut into strips
• 350g Basmati rice
• 850ml beef stock, follow instruction on pack
• 200g frozen peas
• 1 large handful coriander, freshly chopped
• 1 large handful parsley, freshly chopped

METHOD:

1. Heat the oil in a large heatproof casserole dish with a lid and cook the onions on a low heat for five to ten minutes until soft and slightly coloured.
2. Turn up the heat and add the garlic, curry paste, beef, rice, stock and seasoning, if required. Bring the mixture to boiling point, turn down the heat, cover and simmer on low for 15 to 20 minutes.
3. During the last two minutes, add the peas and stir gently, cover and continue to cook until the rice is cooked.
4. Remove from the heat, garnish with the herbs. Serve immediately with a selection of Indian relishes, raita and a side salad.

Chilli cheddar steak burger

Serves 4– £2.33 per serving

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Prep: 10 mins

Cook: 20 mins

YOU NEED:

• 4 British steak burgers
• 4 slices chilli cheddar
• Mayonnaise
• 4 The Best brioche buns
• 8 leaves lettuce
• 1 pickled gherkin, sliced
• 1 red onion, thinly sliced

METHOD:

1. Grill or barbecue the burger until fully cooked through.
2. Add a slice of cheese on top of the burger while still on the grill and allow to melt for approximately two minutes.
   
3. Meanwhile, spread the mayonnaise on to the brioche bun bottom and add lettuce.
4. Take the burger from the grill and place on top of the bun base.
5. Garnish with the gherkins and red onion.

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