|
| |
Barley Stew, Italian Serves
4
Combine all ingredients except cheese in 4 qt.
crock pot. Cover and simmer on low 8-10 hours. Mix well. Sprinkle cheese over
top. Cover. Cook on high about 5 min.
| Beef | 1.5 |
| lb stew meat, cubed |
| Cheese | 0.75 |
| c shredded
(Mozzarella. or Cheddar.) |
Barley Stroganoff Stew Serves
4
Brown meat, onion and garlic in oil in 3-4 qt saucepan. Stir in remaining ingredients except mushrooms and sour cream. Bring to a
boil. Cover; cook over low heat 1 hr and 15 min. Add mushrooms; continue cooking 15 min. Remove from heat. Stir in sour cream.
Sprinkle w parsley. Variation: to prepare in
crock pot, reduce water to .5 c, cook on low 7-8 hours. Stir in mushrooms. Cover and cook 15
min. Turn off heat, stir in sour cream
| Beef | 1 |
| lb cut in 1/4" strips |
Beef Burgandy Serves
8
Blanch salt pork
in 1 qt water for 5 min. Drain. Brown in 1T butter until crisp. Drain on
paper towel. In more butter, brown beef, a few cubes at a time and put
into a deep oven proof casserole. In same fat, sauté carrot, onion and
shallots. When golden, drain off fat. Add 3T flour. Stir until brow. Do
not burn. Add red wine. Bring to a boil, stirring constantly. Pour over
meat in casserole. Add enough stock almost to cover. Add bay leaf, thyme,
garlic, salt and pepper. Put into a very slow oven (250-300) to simmer
gently 3-4 hours. Add wine or stock as needed. Brown small onions in 1T
butter. Add .25 c stock. Cover and cook until just tender. Sauté mushroom
caps in butter about 3 min. Set aside. When meat is tender, add onions and
mushrooms. Mix gently. Cook 5 min more. Sprinkle w parsley.
|
Beef |
3 |
|
lb lean rump or
top round |
|
Wine, Red |
2 |
|
-3 c Burgundy |
Beef Pie,
Italian Serves
6
Brown sausage
and remove from pan. Coat beef w flour and brown in drippings. Remove.
Sauté onion. Stir in meats, bouillon cube, chili sauce, oregano, basil
and 3C water. Heat to boiling. Spoon into 3 qt dish. Stir in carrots,
potatoes and beans. Cover and bake for 2.5 hours at 300. Skim off fat.
Combine Bisquik, cheese and milk. Knead on floured board 30 seconds. Roll
to 10" x 6". Cut into 8 3/4" strips. Weave over meat. Bake
20 min at 425.
|
Cheese, Cheddar |
0.5 |
|
c grated |
Beef Stroganoff Serves
4
Heat 1 T oil in heavy bottomed 12" skillet over medium-hi until shimmering, but not smoking, about 2 min; swirl to coat pan. Add mushrooms and cook over high without stirring for 30 sec; season and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 min. Transfer to med bowl. Return skillet to high heat, add remaining 1/2 T oil. Sear meat in strips, making sure they do not touch, on both sides. Transfer to bowl w mushrooms. Add beef broth to
skillet, scraping up brown bits; simmer until broth is reduce to 1/4 c, about 3-4 min. Transfer to bowl. Return skillet to med-lo heat and add butter; when it foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 min; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to med-hi and bring to boil, whisking occasionally, then reduce hat to med-lo and simmer until thickened, about 2 min. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 c hot sauce into sour cream, then stir mix back into sauce. Add mushrooms and beef and warm through. Serve over
buttered egg noodles.
| Beef |
0.75 |
lb
beef tenderloin, in 1/8" strips |
| Butter |
1 |
T |
| Vegetable
Oil |
1.5 |
T |
| Tomato
Paste |
1 |
tsp |
| Mushrooms |
12 |
oz
cut up |
| Brown
Sugar |
1.5 |
tsp |
| Flour |
1 |
T |
| Onion |
1 |
sm
diced |
| Sour
Cream |
0.33 |
c |
| Stock |
0.5 |
c
beef |
| Wine,
White |
0.5 |
c |
| Broth,
Chicken |
0.5 |
c |
| Noodles,
Egg |
8 |
oz,
cooked |
|