Casseroles

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125 Best Casseroles and One-Pot Meals
Excerpt

Sample recipe from the "Beef and Veal" section

Easy Beef and Leek Stew in Chive Popovers

I quickly put together this stew one evening before I left the house for a meeting, leaving my husband and son home to stir and eventually enjoy it for dinner. I arrived home to find all kinds of notes on my scribbled recipe, including "Really tasted good" and "Gravy was nice and rich," but alas there was no stew. The two of them had eaten every bit of it and I had to test it again. It goes very well in the popovers (like having gravy on Yorkshire Pudding), but you can enjoy it with crusty bread instead if you like.

Beef and Leek Stew

Makes 4 servings

1 1/4 lb (625g) stew beef 2 tbsp (25mL) olive oil 4 small leeks, thickly sliced 4 carrots, cut in 1-inch (2.5cm) chunks 2 tbsp (25mL) all-purpose flour Salt and pepper 2 tbsp (25mL) balsamic vinegar 2 1/2 cups (625mL) beef stock 1/3 cups (75mL) sun-dried tomato strips 1 tsp (5mL) dried thyme Pinch hot pepper flakes

 

Chive Popovers

Makes 12 popovers.

Popovers are really easy to make. I remember my daughter, Anne, making them often for breakfast when she was a child. You can, of course, substitute other herbs for the chives, or leave them out altogether.

2 eggs 1 cup (250mL) milk 1 cup (250mL) all-purpose flour 2 tbsp (25mL) snipped fresh chives or green onions 1/2 tsp (2mL) salt

 

HINT:
If you wish to make and serve popovers as a breakfast treat, just leave out the chives and pass butter and your favorite jam or honey with the hot popovers.

 

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