Classic Irish Dishes for St. Patrick's Day

The luck o' the Irish is among us!

This is the biggest drinking day of the year they say...but it's also filled with so many wonderful food items that are typically Irish, and some that aren't. 

I recall a potluck at work one year to celebrate St. Patrick's Day we made the theme "GREEN".  Anything goes.  We had green bagels, green chips, guacamole, green enchiladas, you name it, if it was green, it was there.  So much fun!

I've cooked quite a few "classic" Irish dishes over the years, and some that aren't so classic.  Today I'd love to share them with you again to inspire you to make something special this weekend to celebrate the holiday.

St. Patrick's Day Cheddar Biscuits
Pioneer Spotted Dog
Chocolate Bailey's Milkshake
Potato Cakes
Irish Stew

 I'm getting hungry...

Erin go bragh!
Happy St. Patrick's Day!

Chicken Fried Steak with Mushroom Gravy

 

One of our family staples is Chicken Fried Steak.

A real Southern dish.

Can't beat it for comfort food, but these days we just don't get to eat it as much as we would like.  Not the healthiest thing to eat.  Since I grew up with this dish I've learned to change it slightly.  Lightening it up, if you will, to reduce the calories, and make it "not so fried".  This eases the conscience some while still feeding the level of comfort obtained from this wonderful dish.

By doing a light pan fry , instead of using all the oil needed for really "fried" food, you get a lighter crust, and definitely cut down the calories.  To cut the calories even more you could use egg whites, or egg substitute for the whole eggs.  Other than that, this steak, using cube steak, is a really lean cut of beef.  This dish which I've added a mushroom gravy to is full of hearty things.  The gravy is a wonderful addition of flavor and meatiness from the mushrooms.  It turns the classic Chicken Fried Steak into another level, more elegant, yet comforting meal!

Since it is technically still winter this dish fits right in.  Not that I wouldn't make this any time of year mind you, but it soooo comforting with mashed potatoes and green beans!  Brings me back to my childhood, which is always a good thing.

Make this meal in 30 minutes or less tonight for your family.  Take a little taste of the South.  It's good!

Chicken Fried Steak with Mushroom Gravy

Serves 4

Time: 30 minutes

2 large eggs
1/3 c flour
1/2 t onion powder
1/2 t salt
1/2 t black pepper
4 beef cube steaks
1/4 c canola oil
2 c mushrooms, quartered
2 1/2 T flour
1 (14 oz) can low sodium beef broth

Heat oil in a large nonstick skillet over medium-high heat.

Add eggs to a pie pan and beat.  Combine 1/3 cup flour, onion powder, salt & pepper to another pie pan.  Mix to combine.  Dredge one steak in flour mixture, then dip in egg mixture, then again in flour mixture.  Add steak to the skillet.  Repeat with remaining steaks.  

Cook steaks about 3-4 minutes on each side or until golden brown. Remove steaks from pan to a paper towel lined plate and cover with foil to keep warm.  Remove all but 2 tablespoons of oil from the pan.

Add quartered mushrooms to the skillet and cook about 3 minutes, stirring often.  Combine 2 1/2 tablespoons of flour and broth, stirring with a whisk. Add broth mixture to the skillet.  Bring to a boil, cooking 1 minute, stirring constantly until thickened.   Spoon over steaks and serve.

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