Blue Plate Special Stew Recipes

BLUE PLATE BEEF PATTIES

Steps:

• In a bowl, beat the egg; stir in onions, bread crumbs and mustard. Add beef and mix well. Shape into four 1/2-in.-thick patties. , In an ungreased skillet, cook patties for 4-5 minutes on each side or until meat is no longer pink; drain. , In a small bowl, combine gravy, water and horseradish; add mushrooms. Pour over patties. Cook, uncovered, for 5 minutes or until mushrooms are tender and heated through.

LIGHTER BLUE-PLATE SPECIAL

Steps:

• Preheat oven to 450 degrees. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
• On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce.
• Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
• While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss. Serve meatloaf with mashed potatoes and green beans.

BLUE PLATE SPECIAL STEW

Steps:

• Cook bacon or salt pork in a tablespoon of oil in a large heavy fry pan over low heat until lightly browned.
• Remove and set aside.
• Dry the beef with paper toweling, then add as many pieces as you can without crowding to the fry pan.
• Brown nicely all over.
• Transfer the meat to a heavy 4-5 quart Dutch Oven with lid.
• Add the carrots, celery and onion to the fry pan and cook until starting to brown a little.
• Transfer vegetables to Dutch Oven.
• Pour a cup or so of wine or beef broth into the frying pan and bring to a boil, scraping up all the lovely browned bits in pan.
• Pour this over the beef and vegetables.
• Now, put the Dutch Oven over low heat and add the rest of the wine and beef broth.
• Add the browned bacon bits or salt pork, if you are using them.
• Add the tomato paste, bay leaves, thyme and chopped garlic cloves.
• Bring to a boil, then reduce to a simmer.
• Taste and season with salt & pepper, be cautious, you can add more later.
• Cover and cook slowly, either in a preheated 325 degree oven, or on top of the stove.
• Simmer for 2-4 hours, until the meat is very tender.
• An hour before the end of cooking, add the potatoes if you want to use them, and add the peas and mushrooms 30 minutes before the end of cooking.
• Finish off the stew by skimming any fat that remains on the surface, and boiling down the liquid to reduce it, if it seems too thin.
• Serve with rice, noodles, or mashed potatoes.
• Garnish with fresh parsley.
• NOTE: Cheaper cuts of meat, like shank or shin beef, will take the longest to cook; chuck or round the shortest.