Advice for a beef and potatos dish?!
Would like your imput on the idea so far? Would also like any thoughts on the cooking methods and if 45mins. to an hour might be too long to simmer it?
Answers: I am trying a new dish tomorrow and making it up as I go along. So far I have a pound of home fries, a pack of stewing beef, red yellow and green papper, onion, and beef broth. I am thanking of using an electric skillet and brown the beef the beef a little first. Then was thinking of doing the same with the potatos, onions, and peppers a little bit. Then add the beef back and then the beef broth. I was thinking of letting it simmer in the skillet for 45 mins. to an hour. I am looking for the beef to be tender and the patatos not being mush at the saem time.
Would like your imput on the idea so far? Would also like any thoughts on the cooking methods and if 45mins. to an hour might be too long to simmer it?
The ingredients so far, seem very good for a stew.
I would coat your stewing beef in flour and brown in olive oil.
If you want and it would give your dish a good taste, you could add a can of diced or whole tomatoes instead of only beef broth. Seasonings are important also. The canned tomatoes are just another option. The cooking time should be closer to 2 hours in order to get the beef tender.
Add the potatoes after 1 hour of cooking the beef, so they will be firm but cooked. Sometimes I put the veggies in a pie plate season them and pre-cook partially in the microwave , then add to my stew or soup later in the cooking time. when almost done taste the juice and readjust your seasoning . If too tart add one tbsp honey to your gravy and stir it in.
after you brown everything put in a crock pot it will be very tender
Home fries will turn to mush in that method. Do them last. The rest is alright.
I think ur idea is good. Here's another beef and potatoes dish u can try another time:
INGREDIENTS
6 medium baking potatoes
1 pound ground beef
2 tablespoons chopped onion
1/3 cup sour cream
1 (4 ounce) can chopped green chilies
3 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
3/4 cup shredded Cheddar cheese
DIRECTIONS
Bake potatoes at 375 degrees F for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chilies, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells.
Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350 degrees F for 10-15 minutes or until heated through.
YUM!!!
I think I would use the beef and peppers, and hopefully you have some onions, and make fajitas or something.....and save the potatos for another meal.
I think it would be best to make the potatoes separate. If you roll the beef in flour before you brown it, you will have a thicker sauce at the end.
Put little bit of vinegar. It'll help beef to be more tender and prevent potatoes from getting mushed. It's even better if you marinade the meat for at list 30 min.
Personaly I like to cook meat and vegetables separate but sometimes I do the same, just put everything in one pot.
Note: if you marinade meat for 30 min. leave it at room temperature, if more then that put in in the fridge for up to 24 hr.