Do you have a Recipe for Beef Cobbler Please?!
ThankyouWww@FoodAQ@Com
Answers:
Here is one I found !.!.!.!.!. send me your leftovers please !.!.!.!.!.!. = )
Beef Cobbler
6 tbsp vegetable oil
3 tbsp Flour
1 tsp Salt
1 tsp freshly ground black pepper
900g chuck steak, trimmed and cut into chunks
2 Onions, chopped
2 large Carrots, chopped
1 small leeks, chopped
1 large celery stick
1 small Parsnips, chopped
1 whole garlic cloves, chopped
0!.5 tsp caster sugar
600ml beef stock
600ml Red wine
1 bay leaf
1 tsp butter, (optional)
For the cobbler topping
225g Flour
2 tsp Salt
25g butter
1 tsp prepared mustard
1 tbsp Parsley, chopped
225g Cheddar cheese, grated
2 Eggs, beaten
2 tbsp Milk
1 tsp creamed horseradish
1!. Preheat the oven to 220°C/gas 7!.
2!. Heat half the oil in a large saucepan!. Season 2 tablespoons of flour with salt and freshly ground pepper!. Lightly coat the pieces of beef in the seasoned flour and fry in batches until golden brown!.
3!. Transfer the browned beef to a casserole dish!.
4!. Add the remaining oil to the saucepan, heat through and add in the onion, carrot, leek, celery, parsnip and garlic!. Fry until lightly browned, adding the caster sugar!.
5!. Remove the browned vegetables and add to the beef in the casserole dish!.
6!. Add the stock to the saucepan and heat through, scraping the pan to deglaze it!.
7!. Pour the hot stock into the casserole!. Add the wine and bay leaf!.
8!. Cover and bake in the oven for 1 hour 30 minutes!.
9!. To make the cobbler topping, sift the flour and salt into a mixing bowl!. Rub the butter and mustard into the flour then add the parsley and three-quarters of the grated Cheddar!.
10!. Mix the beaten eggs, milk and horseradish together then fold into the flour mixture!.
11!. Remove the casserole from the oven, adjust the seasoning and thicken with a paste made from the remaining flour and butter (if desired)!.
12!. Divide the cobbler mixture into 8 portions and place on top of the casserole!. Top with the remaining Cheddar!. Increase the oven temperature to 230oC/gas 8 and bake for 20-25 minutes or until golden brown!.Www@FoodAQ@Com
Beef Cobbler
6 tbsp vegetable oil
3 tbsp Flour
1 tsp Salt
1 tsp freshly ground black pepper
900g chuck steak, trimmed and cut into chunks
2 Onions, chopped
2 large Carrots, chopped
1 small leeks, chopped
1 large celery stick
1 small Parsnips, chopped
1 whole garlic cloves, chopped
0!.5 tsp caster sugar
600ml beef stock
600ml Red wine
1 bay leaf
1 tsp butter, (optional)
For the cobbler topping
225g Flour
2 tsp Salt
25g butter
1 tsp prepared mustard
1 tbsp Parsley, chopped
225g Cheddar cheese, grated
2 Eggs, beaten
2 tbsp Milk
1 tsp creamed horseradish
1!. Preheat the oven to 220°C/gas 7!.
2!. Heat half the oil in a large saucepan!. Season 2 tablespoons of flour with salt and freshly ground pepper!. Lightly coat the pieces of beef in the seasoned flour and fry in batches until golden brown!.
3!. Transfer the browned beef to a casserole dish!.
4!. Add the remaining oil to the saucepan, heat through and add in the onion, carrot, leek, celery, parsnip and garlic!. Fry until lightly browned, adding the caster sugar!.
5!. Remove the browned vegetables and add to the beef in the casserole dish!.
6!. Add the stock to the saucepan and heat through, scraping the pan to deglaze it!.
7!. Pour the hot stock into the casserole!. Add the wine and bay leaf!.
8!. Cover and bake in the oven for 1 hour 30 minutes!.
9!. To make the cobbler topping, sift the flour and salt into a mixing bowl!. Rub the butter and mustard into the flour then add the parsley and three-quarters of the grated Cheddar!.
10!. Mix the beaten eggs, milk and horseradish together then fold into the flour mixture!.
11!. Remove the casserole from the oven, adjust the seasoning and thicken with a paste made from the remaining flour and butter (if desired)!.
12!. Divide the cobbler mixture into 8 portions and place on top of the casserole!. Top with the remaining Cheddar!. Increase the oven temperature to 230oC/gas 8 and bake for 20-25 minutes or until golden brown!.Www@FoodAQ@Com
900g (2lb) Stewing Beef, trimmed
600ml (1 pint) Beef Stock
600ml (1 pint) Red Wine
2 Onions
2 Large Carrots
1 Small Leek
1 Large Stick Celery
1 Small Parsnip
1 Clove Garlic
6 tbsp Oil
2 tbsp Flour
1 tsp Salt
1 tsp Black Pepper
1 Bay Leaf
? tsp Caster Sugar
Cobbler
225g (8oz) Flour
225g (8oz) Cheddar Cheese
25g (1oz) Butter
2 Eggs
2 tbsp Milk
1 tbsp Parsley
1 tsp Prepared Mustard
1 tsp Horseradish
Pre-heat oven to 220°C: 425°F: Gas 7!.
Trim any excess fat from the beef and cut into chunks!.
Peel and chop all of the vegetables!.
Heat half the oil in a large saucepan!.
Season the flour with salt and pepper!.
Lightly coat the pieces of beef and fry in batches until golden brown!.
Remove and place into a casserole dish!.
Add the remaining oil and brown the vegetables adding the caster sugar,
Remove and add into a casserole dish!.
Add the stock to the saucepan to deglaze, pour into the casserole!.
Add the wine and bay leaf!.
Cook and covered for 1? hours!.
Sift the flour and salt into a mixing bowl!.
Rub the butter and mustard into the flour
Add the parsley and three quarters of the grated cheese!.
Mix the egg, milk and horseradish together!.
Fold into the flour mixture!.
Remove the casserole from the oven, adjust seasoning and thicken with a paste made from flour and butter if desired!.
Divide the cobbler mixture into 8 portions and place on top of the casserole !.
Top with the remaining cheese!.
Increase the oven heat and bake for 20-25 minutes or until golden brown!.Www@FoodAQ@Com
600ml (1 pint) Beef Stock
600ml (1 pint) Red Wine
2 Onions
2 Large Carrots
1 Small Leek
1 Large Stick Celery
1 Small Parsnip
1 Clove Garlic
6 tbsp Oil
2 tbsp Flour
1 tsp Salt
1 tsp Black Pepper
1 Bay Leaf
? tsp Caster Sugar
Cobbler
225g (8oz) Flour
225g (8oz) Cheddar Cheese
25g (1oz) Butter
2 Eggs
2 tbsp Milk
1 tbsp Parsley
1 tsp Prepared Mustard
1 tsp Horseradish
Pre-heat oven to 220°C: 425°F: Gas 7!.
Trim any excess fat from the beef and cut into chunks!.
Peel and chop all of the vegetables!.
Heat half the oil in a large saucepan!.
Season the flour with salt and pepper!.
Lightly coat the pieces of beef and fry in batches until golden brown!.
Remove and place into a casserole dish!.
Add the remaining oil and brown the vegetables adding the caster sugar,
Remove and add into a casserole dish!.
Add the stock to the saucepan to deglaze, pour into the casserole!.
Add the wine and bay leaf!.
Cook and covered for 1? hours!.
Sift the flour and salt into a mixing bowl!.
Rub the butter and mustard into the flour
Add the parsley and three quarters of the grated cheese!.
Mix the egg, milk and horseradish together!.
Fold into the flour mixture!.
Remove the casserole from the oven, adjust seasoning and thicken with a paste made from flour and butter if desired!.
Divide the cobbler mixture into 8 portions and place on top of the casserole !.
Top with the remaining cheese!.
Increase the oven heat and bake for 20-25 minutes or until golden brown!.Www@FoodAQ@Com
Beef Cobbler!.
Ingredients:
8 fluid ounces - Flour
2 tablespoons - Thyme
1 cup - Tomatoes
1/2 cups - Water
1 pinch - Salt
1 teaspoon - Dark soy sauce
2 fluid ounces - Butter
1 count - Onions
3 fluid ounces - Cheese
2 tablespoons - Oregano
1 count - Parsley
1 pound - Lean hamburger
1 teaspoon - Gravy granules
Directions:
Add the onion and the garlic to the pan!. Once they become fragrant, add the hamburger
and cook well!.
Break the burger apart as it cooks!.
When no more red is apparent, drain the hamburger well!.
Spread at the bottom of a shallow oven dish!.
Sift 8 oz self-raising flour with a pinch of salt, and rub in 2 oz of butter until the mix looks like breadcrumbs!.
Stir in 3 oz of grated cheese (we use strong cheddar)!.
Mix to a soft dough using 1/2 cup milk!.
Flatten the dough out roughly (to about 1 1/1 inches thick) on a floured surface, and cut out small circles!.
Place them side by side on top of the hamburger until the surface is covered, re-rolling the trimmings to make more if necessary!. Any extras can be baked on their own and make good lunches!.
Brush with beaten egg and bake for about 20 minutes!.
Serve with steamed green vegetables!.Www@FoodAQ@Com
Ingredients:
8 fluid ounces - Flour
2 tablespoons - Thyme
1 cup - Tomatoes
1/2 cups - Water
1 pinch - Salt
1 teaspoon - Dark soy sauce
2 fluid ounces - Butter
1 count - Onions
3 fluid ounces - Cheese
2 tablespoons - Oregano
1 count - Parsley
1 pound - Lean hamburger
1 teaspoon - Gravy granules
Directions:
Add the onion and the garlic to the pan!. Once they become fragrant, add the hamburger
and cook well!.
Break the burger apart as it cooks!.
When no more red is apparent, drain the hamburger well!.
Spread at the bottom of a shallow oven dish!.
Sift 8 oz self-raising flour with a pinch of salt, and rub in 2 oz of butter until the mix looks like breadcrumbs!.
Stir in 3 oz of grated cheese (we use strong cheddar)!.
Mix to a soft dough using 1/2 cup milk!.
Flatten the dough out roughly (to about 1 1/1 inches thick) on a floured surface, and cut out small circles!.
Place them side by side on top of the hamburger until the surface is covered, re-rolling the trimmings to make more if necessary!. Any extras can be baked on their own and make good lunches!.
Brush with beaten egg and bake for about 20 minutes!.
Serve with steamed green vegetables!.Www@FoodAQ@Com
# 2 lbs lean stewing beef, trimmed of all fat and connective tissue and cut in 1 1/2 inch cubes
# 2 tablespoons flour
# 1 teaspoon salt
# 1 teaspoon white pepper
# 6 tablespoons olive oil
# 2 large onion, peeled and chopped
# 2 large carrot, peeled and sliced
# 1 stalk celery, cleaned and sliced
# 1 small parsnip, peeled and chopped
# 1 garlic clove, peeled and finely chopped
# 2 cups beef stock (OR 1 beef bouillon cube dissolved in 2 cups water)
# 2 cups dry red wine
# 1 bay leaf
TO THICKEN
* 1 ounce butter
* 1 ounce flour
FOR THE COBBLER
* 8 ounces flour
* 1 ounce butter
* 8 ounces grated cheddar cheese, divided
* 1 tablespoon chopped parsley
* 2 egg
* 2 tablespoons milk
* 1 teaspoon prepared horseradish (NOT the creamy sauce)
Directions
1!.
1
Pre-heat oven to 425°F!.
2!.
2
Mix together in a large bowl the flour, salt and pepper; add in the beef and mix well to coat all beef cubes!.
3!.
3
Heat half of the olive oil in a large frying pan!.
4!.
4
Add just enough beef to the pan for one layer and not overcrowding, frying until golden brown; remove browned beef to a large 13 X 9 inch baking dish and repeat with the remaining beef, as many batches as necessary!.
5!.
5
Add the remaining oil to the pan and saute the vegetables, just until the onion and celery begins to soften but not brown, about 3 to 5 minutes!.
6!.
6
Remove vegetables to the baking dish!.
7!.
7
Add the stock to the frying pan and boil for a minute to deglaze the pan, making sure to scrape up all the browned bits from the pan, then add the stock to the baking dish!.
8!.
8
Add the wine and the bay leaf to the baking dish!.
9!.
9
Cover the pan with aluminum foil, and bake for 1 hour 15 minutes!.
10!.
10
A few minutes before this time has elapsed, make the cobbler in a large bowl by rubbing the butter into the flour (until the butter is no longer discernible)!.
11!.
11
Mix in the parsley and 6 oz of the grated cheese!.
12!.
12
In a smaller separate bowl beat together the eggs, milk and horseradish; add to the flour mixture and mix well!.
13!.
13
At the end of the 1 hr 15 min baking time, remove the baking dish from the oven!.
14!.
14
For the thickening, add the 1 oz butter to the baking dish, and sprinkle in the flour (a little at a time, mixing well after each addition)!.
15!.
15
You have the choice of applying the cobbler by spoonfuls (for a rustic look) atop the stew, or you may easily roll it out with a rolling pin (after kneading it a couple of times) to approximately the size of your pan and applying it as one crust; I prefer to roll it out, then cut it in 8 squares, applying each separately!.
16!.
16
Top the cobbler topping with the remaining grated cheese!.
17!.
17
Return the baking dish to the oven, and bake for 20 minutes until the top is golden brown!.Www@FoodAQ@Com
# 2 tablespoons flour
# 1 teaspoon salt
# 1 teaspoon white pepper
# 6 tablespoons olive oil
# 2 large onion, peeled and chopped
# 2 large carrot, peeled and sliced
# 1 stalk celery, cleaned and sliced
# 1 small parsnip, peeled and chopped
# 1 garlic clove, peeled and finely chopped
# 2 cups beef stock (OR 1 beef bouillon cube dissolved in 2 cups water)
# 2 cups dry red wine
# 1 bay leaf
TO THICKEN
* 1 ounce butter
* 1 ounce flour
FOR THE COBBLER
* 8 ounces flour
* 1 ounce butter
* 8 ounces grated cheddar cheese, divided
* 1 tablespoon chopped parsley
* 2 egg
* 2 tablespoons milk
* 1 teaspoon prepared horseradish (NOT the creamy sauce)
Directions
1!.
1
Pre-heat oven to 425°F!.
2!.
2
Mix together in a large bowl the flour, salt and pepper; add in the beef and mix well to coat all beef cubes!.
3!.
3
Heat half of the olive oil in a large frying pan!.
4!.
4
Add just enough beef to the pan for one layer and not overcrowding, frying until golden brown; remove browned beef to a large 13 X 9 inch baking dish and repeat with the remaining beef, as many batches as necessary!.
5!.
5
Add the remaining oil to the pan and saute the vegetables, just until the onion and celery begins to soften but not brown, about 3 to 5 minutes!.
6!.
6
Remove vegetables to the baking dish!.
7!.
7
Add the stock to the frying pan and boil for a minute to deglaze the pan, making sure to scrape up all the browned bits from the pan, then add the stock to the baking dish!.
8!.
8
Add the wine and the bay leaf to the baking dish!.
9!.
9
Cover the pan with aluminum foil, and bake for 1 hour 15 minutes!.
10!.
10
A few minutes before this time has elapsed, make the cobbler in a large bowl by rubbing the butter into the flour (until the butter is no longer discernible)!.
11!.
11
Mix in the parsley and 6 oz of the grated cheese!.
12!.
12
In a smaller separate bowl beat together the eggs, milk and horseradish; add to the flour mixture and mix well!.
13!.
13
At the end of the 1 hr 15 min baking time, remove the baking dish from the oven!.
14!.
14
For the thickening, add the 1 oz butter to the baking dish, and sprinkle in the flour (a little at a time, mixing well after each addition)!.
15!.
15
You have the choice of applying the cobbler by spoonfuls (for a rustic look) atop the stew, or you may easily roll it out with a rolling pin (after kneading it a couple of times) to approximately the size of your pan and applying it as one crust; I prefer to roll it out, then cut it in 8 squares, applying each separately!.
16!.
16
Top the cobbler topping with the remaining grated cheese!.
17!.
17
Return the baking dish to the oven, and bake for 20 minutes until the top is golden brown!.Www@FoodAQ@Com
Tex-Mex Beef Cobbler with Cheddar Cornbread
Serves: 5 Servings
----------------------------PREHEAT OVEN TO 400----------------------------
Instructions:
---------------------------10-CUP CASSEROLE DISH---------------------------
1 lb Lean ground beef
1 Onion, chopped
2 Cloves garlic,finely chopped
1 lg Green bell pepper, chopped
2 ts Chili powder
1 ts Dried oregano
1/2 ts Ground cumin
2 tb All-purpose flour
1 1/2 c Beef stock
1 cn 7 1/2 oz!. tomato sauce
1 cn 12 oz!. corn kernels, drained
-----------------------------CHEDDAR CORNBREAD-----------------------------
2/3 c All-purpose flour
1/2 c Cornmeal
1 1/2 ts Granulated sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Shredded Cheddar cheese
1 lg Egg
2/3 c Milk
In a large nonstick skillet over medium-high heat, cook beef, breaking up
with a wooden spoon, for 5 minutes or until no longer pink!. Stir in onion,
garlic, green pepper, chili powder, oregano and cumin; cook, stirring, for
4 minutes or until softened!. Blend in flour; stir in stock and tomato
sauce!. Bring to a boil stirring, until thickened!. Reduce heat, cover and
simmer for 5 minutes!. Stir in corn; cook for 2 minutes or until piping
hot!. Spoon into casserole dish!.
Cornbread: In a bowl combine flour, cornmeal, sugar, baking powder and
salt; mix in cheese!. In another bowl, beat together egg and milk!. Stir
into dry ingredients to make a smooth batter!. Spoon over beef mixture in
an even layer!. Bake for 20 to 25 minutes or until top is lightly golden
and filling is bubblyWww@FoodAQ@Com
Serves: 5 Servings
----------------------------PREHEAT OVEN TO 400----------------------------
Instructions:
---------------------------10-CUP CASSEROLE DISH---------------------------
1 lb Lean ground beef
1 Onion, chopped
2 Cloves garlic,finely chopped
1 lg Green bell pepper, chopped
2 ts Chili powder
1 ts Dried oregano
1/2 ts Ground cumin
2 tb All-purpose flour
1 1/2 c Beef stock
1 cn 7 1/2 oz!. tomato sauce
1 cn 12 oz!. corn kernels, drained
-----------------------------CHEDDAR CORNBREAD-----------------------------
2/3 c All-purpose flour
1/2 c Cornmeal
1 1/2 ts Granulated sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Shredded Cheddar cheese
1 lg Egg
2/3 c Milk
In a large nonstick skillet over medium-high heat, cook beef, breaking up
with a wooden spoon, for 5 minutes or until no longer pink!. Stir in onion,
garlic, green pepper, chili powder, oregano and cumin; cook, stirring, for
4 minutes or until softened!. Blend in flour; stir in stock and tomato
sauce!. Bring to a boil stirring, until thickened!. Reduce heat, cover and
simmer for 5 minutes!. Stir in corn; cook for 2 minutes or until piping
hot!. Spoon into casserole dish!.
Cornbread: In a bowl combine flour, cornmeal, sugar, baking powder and
salt; mix in cheese!. In another bowl, beat together egg and milk!. Stir
into dry ingredients to make a smooth batter!. Spoon over beef mixture in
an even layer!. Bake for 20 to 25 minutes or until top is lightly golden
and filling is bubblyWww@FoodAQ@Com
check this link http://www!.cookitsimply!.com/recipe-0010-!.!.!.Www@FoodAQ@Com