Soups & Stews |
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Stew (with leftover roast) - 1998
Recipe courtesy of Jim Wozny
INGREDIENTS
PREPARATION
Sauté onion and parsley in oil and butter until onions are translucent. Add garlic, and continue cooking. (Be careful not to overcook the garlic, as it has a tendency to burn easily.) Add flour, salt and pepper. Stir with a whisk and form a roux.
Add broth, whisking well. Add slices of roast and bring to a boil. Reduce heat, and continue cooking for 20-25 minutes.
Meanwhile, prepare mashed potatoes thin enough to pour.
When meat and sauce have cooked, place in a baking dish. Add 2 eggs to potatoes and mix well. Pour potato mixture over meat and top with grated cheddar cheese, or the cheese of your choice. (You can also mix the cheese in the potato mixture if you wish.
Bake at 400 degrees 30-35 minutes for a large baking dish, 20-25 minutes for small, individual dishes. Potatoes will rise like a soufflé.
- 1 tablespoon butter
- 2 tablespoons oil
- 1 pound onion
- 1/3 teaspoon dry parsley
- 4 garlic cloves -- chopped fine
- 1 tablespoon flour
- salt and pepper -- to taste
- 2 cups beef broth
- roast beef slices
- mashed potatoes
- 2 eggs
- grated cheddar cheese
PREPARATION
Sauté onion and parsley in oil and butter until onions are translucent. Add garlic, and continue cooking. (Be careful not to overcook the garlic, as it has a tendency to burn easily.) Add flour, salt and pepper. Stir with a whisk and form a roux.
Add broth, whisking well. Add slices of roast and bring to a boil. Reduce heat, and continue cooking for 20-25 minutes.
Meanwhile, prepare mashed potatoes thin enough to pour.
When meat and sauce have cooked, place in a baking dish. Add 2 eggs to potatoes and mix well. Pour potato mixture over meat and top with grated cheddar cheese, or the cheese of your choice. (You can also mix the cheese in the potato mixture if you wish.
Bake at 400 degrees 30-35 minutes for a large baking dish, 20-25 minutes for small, individual dishes. Potatoes will rise like a soufflé.
