How would i make steak stew?!
Answers:
2 lb (900 g) lean stewing steak
1 oz (25 g) butter
2 tbspsl vegetable oil
12 pickling onions, peeled
8 oz (225 g) carrots, cut in 1 inch (2!.5 cm) pieces
1 lb (450 g) baby turnips, peeled and quartered
5 fl oz (150 ml) red wine
15 fl oz (450 ml) beef stock
1 bouquet garni
12 oz (350 g) flat mushrooms, washed and sliced
method
1!. Cut the beef into 1 1/2 inch (3!.5 cm) cubes!.
2!. Heat the oil and butter in a flame proof casserole and fry the beef for 2 to 3 minutes, until browned on all sides!.
3!. Remove!. Add the onions, carrots and turnips and fry for 5 minutes!. Add the wine, stock, beef, bouquet garni and seasoning!.
4!. Bring to the boil!. Cook at Mark 3 (160°C) 325°F for 2 hours!.
5!. Add the mushrooms and cook, uncovered, for a further 30 minutes!. Serve with red cabbage!.Www@FoodAQ@Com
1 oz (25 g) butter
2 tbspsl vegetable oil
12 pickling onions, peeled
8 oz (225 g) carrots, cut in 1 inch (2!.5 cm) pieces
1 lb (450 g) baby turnips, peeled and quartered
5 fl oz (150 ml) red wine
15 fl oz (450 ml) beef stock
1 bouquet garni
12 oz (350 g) flat mushrooms, washed and sliced
method
1!. Cut the beef into 1 1/2 inch (3!.5 cm) cubes!.
2!. Heat the oil and butter in a flame proof casserole and fry the beef for 2 to 3 minutes, until browned on all sides!.
3!. Remove!. Add the onions, carrots and turnips and fry for 5 minutes!. Add the wine, stock, beef, bouquet garni and seasoning!.
4!. Bring to the boil!. Cook at Mark 3 (160°C) 325°F for 2 hours!.
5!. Add the mushrooms and cook, uncovered, for a further 30 minutes!. Serve with red cabbage!.Www@FoodAQ@Com
Take a pound of braising steak, cubed, place in a pan of water, and bring to the boil, skimming off any fat!., then while the water is boiling, add your chopped, sliced or diced vegetables; carrots, potatoes, leeks, swede, onions, add a couple of stock cubes, and season to taste!. Add a handful of lentils, and, also, add a can of vegetable soup!. Stir well, bring back to the boil, and then turn down to simmer for about three hours, stiiring regularlyWww@FoodAQ@Com
The way you would make a regular beef stew but using steak!.!. Now the question is why on earth would you take a cut of meat the is already tender and subject it to the tortures of long slow cooking, intended to break down connective tissues and fat that a steak does not have!? A good steak is best cooked with high heat for a short time period!.
The steak cooked as stew will be tougher and have far less taste than a cheap blade or 7-bone roast!.
PLEASE save the steak for the grill!.Www@FoodAQ@Com
The steak cooked as stew will be tougher and have far less taste than a cheap blade or 7-bone roast!.
PLEASE save the steak for the grill!.Www@FoodAQ@Com
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 STROGANOFF
This is my beef stroganoff recipe!. I've been making it for years, and it always turns out great!
1 (8 oz)!. package wide egg noodles
? cup butter or margarine
1 -1? lbs!. boneless round steak or sirloin steak, cut into bite sized strips
1 Tbsp flour
1 tsp dried mustard
1 tsp salt
? tsp pepper
1? cups sliced fresh mushrooms (or 2 -4 oz!. cans mushrooms)
1/2 cup sour cream
1 small minced onion
Cook and drain noodles according to package directions!. Meanwhile, mix flour, mustard, salt, pepper, and mushrooms in the the mushroom juice!. In 12 inch skillet, in 1/4 cup melted butter, brown onion 5 minutes!. Add meat and stir until browned (about 5 minutes)!. Stir in mushroom mixture!. Over medium heat, cook, stirring constantly, until mixture thickens!. (About 5 minutes)!. Stir in sour cream and heat through!. Do not boil!. Serve immediately!.
---Clare, Y!AWww@FoodAQ@Com
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
----------------------------------
BEEF STROGANOFF
This is my beef stroganoff recipe!. I've been making it for years, and it always turns out great!
1 (8 oz)!. package wide egg noodles
? cup butter or margarine
1 -1? lbs!. boneless round steak or sirloin steak, cut into bite sized strips
1 Tbsp flour
1 tsp dried mustard
1 tsp salt
? tsp pepper
1? cups sliced fresh mushrooms (or 2 -4 oz!. cans mushrooms)
1/2 cup sour cream
1 small minced onion
Cook and drain noodles according to package directions!. Meanwhile, mix flour, mustard, salt, pepper, and mushrooms in the the mushroom juice!. In 12 inch skillet, in 1/4 cup melted butter, brown onion 5 minutes!. Add meat and stir until browned (about 5 minutes)!. Stir in mushroom mixture!. Over medium heat, cook, stirring constantly, until mixture thickens!. (About 5 minutes)!. Stir in sour cream and heat through!. Do not boil!. Serve immediately!.
---Clare, Y!AWww@FoodAQ@Com
make sure you use steakWww@FoodAQ@Com