FOOTBALL LOVERS STEW
When the weather turns nippy, warm up your insides with this stew. Very good. Found this on a calendar years ago. Potatoes can be a substitution for turnips. This also can be made in a crock pot, add all ingredients cover and cook on low for 6- 8 hours. Note: The beef base is a concentrated beef stock made by Superior Touch. Its in same location as bouillon cubes and I find it to have better flavor and not as salty.
Provided by Papa D 1946-2012
Categories Stew
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In large kettle or heavy stock pot, saute bacon until golden brown; remove and set aside.
- Combine flour, salt and pepper; dredge meat in flour mixture and brown meat over high heat a few pieces at a time in bacon drippings and olive oil, remove and set aside.
- Add olive oil and saute onion until golden brown adding garlic at last minute.
- Add orange juice, wine, tomato puree, bouillon beef base, nutmeg, bay leaves and salt and pepper to taste stir to deglaze bottom of pan. Return bacon and browned meat to kettle, stir to combine and bring to a boil stirring occasionally, cover and reduce heat and simmer for 2 -3 hours.
- Add turnips, carrots and mushrooms, cover and simmer another 1 hour or until vegetables are tender, stirring occasionally.
- Remove bay leaves and sprinkle with parsley.
- Serve with noodles if desired.
Nutrition Facts : Calories 580.6, Fat 26.2, SaturatedFat 9.5, Cholesterol 146.7, Sodium 971.8, Carbohydrate 31, Fiber 5, Sugar 15.2, Protein 50.1
STEAK-LOVERS' LEFTOVERS (SANDWICHES)
Amazingly enough, there was a little bit of beef tenderloin left after Christmas dinner last year. Looking for a way to stretch less than a pound to make a full meal for 4, I found this recipe from the Feb., 1990, issue of Gourmet Magazine. Everyone just lapped it up! While the quality of meat is obviously a big factor, you can use anything from tenderloin to grilled flank steak to deli roast beef with acceptable results.
Provided by highcotton
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
- (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
- Reduce heat to moderately low and add mushrooms and garlic to skillet.
- Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
- Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
- Add cream, catsup, worcestershire and mustard.
- (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly.
- Cut each half into 4 equal pieces and toast in oven, buttered side up.
- Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
- Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
- Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.
FOOTBALL STEW
my boys loved this stew so much that they could eat the whole crock pot full in one meal. it never lasts long ! can also cook in 350 degree oven for 1.5 to 2 hours
Provided by jane kinman
Categories Other Main Dishes
Time 3h
Number Of Ingredients 8
Steps:
- 1. 6 qrt crock pot on high
- 2. add all ingrediants and stir it up
- 3. cover and cook for 2 hrs( or untill football game is over)// can cook this in large pan in the oven also at 350 degrees serve with good crusty bread or crakers
FOOTBALL BEEF STEW
I assembled all the ingredients in the morning and allowed all to simmer for an hour before heading out to a cold football game. Just reheated when we arrived home and it really hit the spot. Great for dunking italian bread or hard rolls in. Stick to your ribs goodness.
Provided by partiqueen
Categories Stew
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Slice the steak pieces into one inch cubes. Toss in a ziplock bag with the flour, salt/pepper.
- Heat oil in large pot or dutch oven over medium heat. Add onions, celery and steak pieces. Cook until steak is browned.
- Add garlic, tomatoes, water, beef base, bay leaves and all seasonings.
- Bring to boil. Lower heat and simmer covered for 1 hour.
- Add gravy and frozen potatoes, carrots and green beans and cook uncovered for 1/2 hour.
- We serve this over a bowl of noodles.
Nutrition Facts : Calories 422.3, Fat 23.5, SaturatedFat 8.3, Cholesterol 63.6, Sodium 487.4, Carbohydrate 32.5, Fiber 5.5, Sugar 7.2, Protein 21.8
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