Irish Stew

What better way to celebrate St. Patrick's Day than with a good 'ole Irish Stew!

There are just as many versions of Irish Stew as you can think of.  The basis of the stew is meat and potatoes.  Usually made lamb or mutton, along with potatoes, and other vegetables that may have been thrown in if available.  Sometimes it is made with beer, sometime without.  Every town or village probably has their own special version of this comfort food.

My version uses beef instead of lamb.  Several more vegetables, such as carrots, peas, onions, and potatoes.  And it is super delicious.   A wonderful hearty stew with a nice thick broth.  The taste is pure comfort.

I hope you try my version of Irish Stew and be Irish at least for a day!

Irish Stew

serves 6

2 lb stew meat, cut into 1 1/2" chucks
4 T olive oil
1 1/2 c diced yellow onion
2 T garlic, minced
2 T tomato paste
1/4 c flour
2 c low sodium beef broth
2 c low sodium chicken broth
1 1/2 t dried thyme
2 lb russet potatoes, peeled and diced into 1 1/2" chunks
1 c carrots, chopped in bite size chunks
3/4 c frozen peas, thawed

Brown beef in 2 tablespoons of oil in a dutch oven over medium-high heat, about 6-7 minutes.
Remove beef and it's juices to a bowl.  

In the same pan add the remaining 2 tablespoons of oil and the onion to the pan.  Reduce heat to medium and cook until soft about 5 minutes.  Stir in garlic and tomato paste and cook an additional 2 minutes until paste has darkened.  Add flour to the pan and stir and cook for another minute.

Add a couple of tablespoons of the beef broth and deglaze the pan, scraping up any brown bits on the bottom.  Add the remaining beef broth, chicken broth, beef and their juices and thyme.  Bring pot to a boil and reduce heat to a simmer.  Cover and cook for 1 hour 15 minutes.

Add potatoes and carrots and cook another 30 minutes until vegetables are tender.  Add peas and stir to combine.  Allow to cook another 15 minutes until heated through.  Serve

Beef Stroganoff with Horseradish Sour Cream

Ready for some comfort food?

What a great way to take the chill off, other than making comfort food.  This recipe will have dinner on the table in 30 minutes and is made all in the same skillet.  I just love one pot dishes, don't you? 

Beef Stroganoff was such a big hit back in the 70's and 80's, and for good reason.  You can't beat the flavors of rich beef, mushrooms, sour cream, and horseradish.  Memories of this dish bring back pleasant feelings. Always served over egg noodles, I just love it.  Like eating mashed potatoes, such a homey feeling.

So the other day my love got me a special edition magazine called Cuisine One Dish Dinners. What a great book.  If you happened to see it at the grocery store do yourself a favor and pick on up.  It is filled, filled, filled with excellent recipes, and side dishes.  So this recipe for Beef Tip Stroganoff with Horseradish Sour Cream caught my eye and I knew I needed to make this, and soon.  

It appears as a more elegant version of the old classic with a dollop of horseradish sour cream on top rather than stirred into the entire dish.  Also this version is served over rice instead of noodles.  The recipe also called for Beef tenderloin tips which I substituted for a nice top sirloin steak cut into bite sized pieces.  

This dish turned out perfect.  Better than I remembered and definitely considered comfort food.  Great for the family (omit the horseradish for the kiddos) or even elegant enough to serve company.  I just love this dish and intend to bring back the Beef Stroganoff single handedly.  Would you like to join in?

Beef Stroganoff with Horseradish Sour Cream

Adapted from Cuisine One Dish Dinners

Serves 4

Time:  30 minutes

3 T unsalted butter, divided

1 lb beef top sirloin, cut into bite size pieces

8 oz button mushrooms, stemmed

2 c thinly sliced onions

1 T tomato paste

1 T garlic, minced

3 T flour

½ c dry sherry

1 1/3 c reduced sodium beef broth

½ c sour cream

2 T prepared horseradish

1 T fresh minced dill

2 t lemon juice

white or brown rice, cooked

Melt 1 tablespoon butter in a large skillet over medium-high heat.  Add beef and sear until browned about 2-3 minutes.  Transfer beef to a place using a slotted spoon.  Melt remaining 2 Tablespoon butter in the same pan.  Add mushrooms and cook until beginning to brown, about 3 minutes.  Add onion and cook about 4-5 minutes.  Stir in tomato paste and garlic and cook 1 minute.

Sprinkle mushrooms with flour and cook another minute, stirring.  Deglaze pan with sherry, scraping up any brown bits.  Stir in broth and bring to a boil, stirring frequently.  Stir in beef and return to a boil.  Reduce heat to low and simmer until slightly thickened, about 5 minutes.

For the sour cream, combine sour cream horseradish, dill and lemon juice.  Stir until well combined.  Serve stroganoff over cooked rice and add a dollop of horseradish sour cream.


Linked to:  Weekend Potluck
                Foodie Friday

                Full Plate Thursday

Fuji Apple Chicken Salad

I traded in my normal scrumptious sandwich this weekend for a fresh salad.

Boy, I'm glad I did!

This is my take on Panera's Fuji Apple Chicken Salad which is a killer of a salad. My lives up to it's mentor in every respect. Nicely grilled chicken slices, Fuji apple chips lend crunch (Trader Joe's), while Gorgonzola cheese crumbles add tang. All on a top of mixed spring greens mixed with romaine and some great veggies. Oh, and don't forget the toasted pecans...my favorite. This salad is perfect as a main dish for lunch or dinner The combination of flavors make this a winner, and to top it off the slightly sweet dressing takes it over the edge.

TIPS

Here are some tips from Panera about making fresh salads of your own at home. The beauty of a salad is its ultimate versatility. Whether it is served as a side or dished up as the main course, there’s almost no end to the combinations you can create. It’s really about layering flavors and textures. 

Start with Quality Lettuce 
Don’t be afraid to mix varieties. Tender baby leaves work well in almost any combination: spinach and romaine, for example. Arugula and red leaf is another delicious blend. Try mixing fresh herbs in with the lettuce it will add a layer of depth to the salad and allow you to cut back on extra dressing at the end to enhance the overall flavor. Basil, dill, parsley, mint, and chives are good ones to try.

Add Layers of Flavor
A seasonal approach will help you combine the types of ingredients that go well together. Remember things that grow together go together: carrots, cucumbers, and tomatoes; apples and cranberries; mushrooms, spinach, and onions. Another way to build a super salad is to layer complementary regional flavors. Add a little protein to any salad that you want to make a meal. Keep the pantry stocked with nuts, dried fruit, and good-quality extra virgin olive oil. Making your own light dressing lends a freshness to the salad. One of the best dressing is made of olive oil, salt, pepper, and fresh lemon juice. It’s simple, fresh, and easy—and delivers a ton of flavor.

Don’t Forget the Croutons
Good croutons come from good bread. They add a lot of great texture to any salad.

Try cubing day-old bread, toss with olive oil, salt, and pepper; and toast in a 350°F oven until dry and crispy.

So I hope you enjoyed these tips and try some creative combinations for your salads.

Fuji Apple Chicken Salad

serves 2

Salad:
1 boneless skinless chicken breast
salt & pepper, to taste
2 cups of mixed spring greens
2 cups of romaine lettuce, torn
2 Roma tomatoes, seeded and chopped
1/4 of red onion, sliced into rings
1/4 c toasted pecans
1/4 c Gorgonzola crumbles
1/2 c Fuji apple chips

Dressing:
2 T apple juice
2 T white balsamic vinegar
2 T cider vinegar
1/2 t salt
3 t sugar
1 t lemon juice
1 clove of garlic, minced
4 T olive oil

Heat skillet over medium high heat.  Salt & pepper chicken, and place in skillet.  Cook for 5 minutes until golden brown and then flip over.  Cook another 4-5 minutes until chicken is done and no longer pink inside.  Remove chicken from the skillet and allow to cool slightly.  Once cooled slice chicken into thin slices.

On two serving plates or bowls, divide spring greens, romaine lettuce, tomatoes, and red onion rings.  Top each plate with half of the chicken slices.  Add 2 tablespoons of pecans to each plate.  Add 2 tablespoons of Gorgonzola cheese to each plate.  Top with Fuji apple chips, dividing among both plates.

Make Dressing:  In a small mason jar, add all dressing ingredients.  Top with the lid and shake until well combined.  Drizzle dressing over each salad and toss to coat.  Serve.


Linked to:  Totally Tasty Tuesdays