"________"! It's what for dinner!

Started by bayonetbrant, February 05, 2016, 06:01:34 PM

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bayonetbrant

tonight?  shrimp!



there's a stick of butter in that frying pan :D
The key to surviving this site is to not say something which ends up as someone's tag line - Steelgrave

"their citizens (all of them counted as such) glorified their mythology of 'rights'...and lost track of their duties. No nation, so constituted, can endure." Robert Heinlein, Starship Troopers

bayonetbrant

Beef Stew in the slow cooker


1 to 1-1/2lbs beef stew meat, in 1" chunks
3-4 large carrots, peeled and chunked
1/2 red onion loosely chopped
1 envelope of onion soup mix
1 cup frozen peas
powdered brown gravy mix
some butter :)


Take stew meat out to rest, season liberally w/ salt & pepper and let sit
melt a 1tbsp of butter in a skillet over medium-hi heat
turn slow-cooker on low, add 1 tbsp of butter to start melting
add stew meat to the skillet, and let is sear on one side for 2 minutes or so, then flip for the another 2 minutes
add carrots and onion to the slow cooker and stir into the butter
after meat is done, add to slow cooker, cover w/ onion soup mix
let sit for 3-4 minutes for the soup mix to cook into the meat for a bit

mix the brown gravy - most mixes call for 3 tbsp of mix to 1 cup of water
You're going to mix it a little more watery so it can thicken in the slow cooker
I mix it 3 tbsp to 1-1/3 cup of water, and put 2x of that in the slow cooker

Stir, and let sit on low for 6-7 hours, stirring every hour or so.
About 20-30 minutes before serving (i.e., about the time you put on the rice), stir in the frozen peas

When the rice is done, just serve stew over rice and thank me when you make it to Origins.
The key to surviving this site is to not say something which ends up as someone's tag line - Steelgrave

"their citizens (all of them counted as such) glorified their mythology of 'rights'...and lost track of their duties. No nation, so constituted, can endure." Robert Heinlein, Starship Troopers

Con

German Lamb stew



3lb leg of lamb (4-6 people)  ask the butcher to cut around the bone but leave bone in the leg during roasting. Take the bone out before  you carve  the meat. 
Put meat into bowl.
Rub the meat with 1teaspoon salt, 1tsp. pepper, 1tsp. sugar.
Rub 2tsp. crushed garlic on meat
Slice 1 large onion in thin slices, put on meat
in bowl measure 2 Cups beefstock
1cup white wine
1/2 cup oil
1bayleaf
1 tsp. rosemary
stir and pour over lamb,  see that meat is covered by marinade, turn meat once or twice, marinate over night (or at least 6 hrs)

Take lamb out of marinade and let it drip.  In good-size roasting pan heat a little oil and brown leg on all sides, pour marinade over and cover partly. Roast about one hour (more if it is a thick piece of lamb), on 370 F, make sure you have enough liquid in pan, add 2 cans (large) cannelini beans with liquid into gravy, add 2tsp. Bohnenkraut (summer savory). If it is too soupy stir one tsp. cornstarch in half a cup of water and stir it into gravy.  Put lamb into beans and simmer 15 minutes
Taste and add more seasoning (stockpowder or beefcube).

bayonetbrant

The key to surviving this site is to not say something which ends up as someone's tag line - Steelgrave

"their citizens (all of them counted as such) glorified their mythology of 'rights'...and lost track of their duties. No nation, so constituted, can endure." Robert Heinlein, Starship Troopers