Meat and Veg Pie or Stew and Mash for Tea?!
Answers: I've got some beef stewing steak out for tea can I have some ideas please
How about some beef burgandy with mash.
INGREDIENTS
* 2 pounds stew meat, cubed
* 1 medium onion, chopped
* 12 ounces mushrooms, chopped
* 2 tablespoons butter
* 1 (10.75 ounce) can condensed golden mushroom soup
* 1/2 cup Burgundy wine
DIRECTIONS
1. In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.
PEPPER Steak would also be an option
NGREDIENTS
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 2 large bell peppers, sliced into thin strips
* 2 cloves garlic, minced
* 1/3 cup soy sauce
* 1/3 cup honey
* 1/3 cup red wine vinegar
* 1 1/2 pounds flank steak, cut into thin strips
DIRECTIONS
1. Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
2. Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Whenever I need an idea for a meal I go to http://allrecipes.com/ You can even type in the ingredients you have on hand and it will spit out the recipes that you can make with them. The best part is that all the recipes have ratings and reviews and if it has 4 or 5 stars you know it will be good.
Have a nice tea!
Stew and Mash.......
(I had Sausages and Mash)
Definately stew and mash, slightly healthier and less stodgy without the pastry on meat and veg pie.
beef stew and dumplings
Definately Mash and Stew, because Meat and Veg pie was always my worst meal EVER when i was little, and Mash potatoes has been my ffavourite food all my life
grossssssss
Stew and mash for me please. I'll bring the wine and dessert.
MASH wins everytime, no matter what with! MMMMMMmmmmmmmmmmmmmmmm!!!
i`m just waiting for my stew to finish cooking, i`m having lamb stew and minted mash
Shepperd's Pie
Invite me over.
Okay that's not an idea. Maybe you need a dessert item after the stew or meat pie. It should be something light, a little bit of soft ripened cheese and fruit or a simple biscuit. Maybe lemon cookies with a dash of powered sugar on top.
I would like that because after I've eaten I could sip tea and nibble on a cookie while I pay attention and chat with you.
Stew - but if you're going to stew the steak I assume it's with some root veggies (carrots/onions etc) so why not just chuck the spuds in as they are as well !
st-ire fry
Add vegetables along with the meat and potato. You need your veggies!
(I'm a meat and potatoes gal who has been advised by a Dr. to eat more veg.) So you know what's on my mind!
stew and big dumplings always a winner in my house.
Parker’s Beef Stew
2? lb. good quality chuck beef, cut into 1?” cubes
1 (750-ml bottle) good red wine (Cab sauv or other)
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 lb. carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb. white mushrooms, stems discarded and cut in 1/2
1 lb. small potatoes, halved or quartered
1 Tbsp. minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 Tbsp.s Worcestershire sauce
1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate a few hours or overnight.
The next day, preheat the oven to 300o F.
Combine the flour, 1 Tbsp. salt, and 1 Tbsp. pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 Tbsp.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
Heat another 2 Tbsp.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp. salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275o F.
Before serving, stir in the frozen peas, season to taste, and serve hot.
--Ina Garten
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Beef Curry (Erachi Varathathu)
?1? lbs. boneless, well-marbled chuck steak, cut into 3/4’’ cubes
?4 tsp. ground coriander seeds
?? tsp. ground cumin
?? tsp. cayenne
?? tsp. fennel seeds, ground with a mortar and pestle
?1/4 tsp. turmeric
?1 1/4 tsp. salt
?2 Tbsp. vegetable oil
?2 Tbsp. ghee
?1’’ piece cinnamon stick
?3 cloves
?18 curry leaves
?2 medium yellow onions, peeled and thinly sliced
?3/4’’ piece fresh ginger, peeled and minced
?2 cloves garlic, peeled and minced
?2 fresh hot green chiles (serrano or thai), split lengthwise just up to the stem
?? tsp. fresh lime juice
1. Put beef, coriander, cumin, cayenne, fennel, turmeric, salt, and 1 cup water in a medium pot, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until meat is cooked through, 15 minutes. Remove pot from heat, uncover, and set aside.
2. Heat oil and ghee in a medium skillet over medium-high heat. Add cinnamon and cloves, and fry until fragrant, about 2 minutes. Carefully add curry leaves (the leaves will spatter when they hit the hot oil), and after they have spattered for a few seconds, add onions, and sauté until lightly browned, about 7 minutes. Reduce heat to medium, add ginger, garlic, and chiles, and cook, stirring frequently, until onions are well browned, about 20 minutes longer.
3. Set aside 1/4 cup of the cooking liquid from the meat and an additional 1/4 to make coconut rice, then add meat and remaining liquid from pot to the skillet, and cook, stirring frequently, until liquid
reduces to a thick sauce that coats the meat and the meat is tender with some chew, 20–30 minutes. (Add a little of the reserved cooking liquid if sauce thickens before meat is cooked.) Remove skillet from heat, and add lime juice and a little more salt, if you like.
Meat and Potato, with carrots , peas and green beans and gravy....All home made of course...
Will you be offering delivery too.....lol
Stew and mash every time,I,ve had my tea but you,ve made me feel peckish again.Enjoy whichever one you decide.
stew and mash my favourite dish
in this weather it's got to be stew and mash.comfort food heaven.
stew and mash! YUM can i come for tea? lol