MUFFIN-TOPPED WINTER BEEF STEW
Muffin on stew? You'd better believe it - think of it as a lighter alternative to suet dumplings
Provided by Lesley Waters
Categories Dinner, Main course
Time 2h50m
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 15
Steps:
- Heat oven to 150C/fan 130C/gas 2. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over - it's easiest to do this in batches. Remove with a slotted spoon and set aside.
- Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.
- Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Can be made up to 2 days ahead or frozen for up to 1 month. Defrost thoroughly in the fridge before topping and baking. Take out of the oven and increase the temperature to 190C/fan 170C/gas 5.
- To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk, if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 mins until golden, risen and cooked through.
Nutrition Facts : Calories 847 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 82 grams carbohydrates, Fiber 10 grams fiber, Protein 46 grams protein, Sodium 2.81 milligram of sodium
TATER-TOPPED BEEF CASSEROLE
Everyday ingredients like ground beef, cream of mushroom soup, melted cheese and crunchy tater tots combine to create this fun, easy and yummy casserole from Nancy Koper of Highland, New York.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in soup and milk. , Transfer to a shallow 1-qt. baking dish coated with cooking spray. Top with Tater Tots. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 525 calories, Fat 29g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1292mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
SCONE-TOPPED BEEF CASSEROLE
Posted for ZWT8 - Australia. Found on website: oldaussierecipes.com. Oven temps are estimates, as only the descriptions were given.
Provided by Jostlori
Categories Meat
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cube steak and brown in oil, remove to casserole dish.
- Saute onion, carrot and celery in pan until onion is soft, sprinkle in flour and stir over heat for 2 minutes, add stock and stir until thickened. Add to meat in casserole with sauce, seasoning and thyme then cover and cook in moderately slow oven (325 degrees) for 2 hours.
- Increase oven temperature to very hot (400 degrees), make scone topping and place on top of casserole, cook uncovered in oven for 15-20 minutes.
- SCONE TOPPING:.
- Sift flour into a bowl and add half the butter with the milk. Mix to a firm dough with a knife, turn onto a floured board, knead lightly and roll out to a rectangle 1/2 inch thick.
- Brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt. Roll up firmly and cut into 1/2 inch slices with a floured knife and place on top of casserole.
Nutrition Facts : Calories 477.9, Fat 21.3, SaturatedFat 9.7, Cholesterol 38, Sodium 518.3, Carbohydrate 60.5, Fiber 3.3, Sugar 3, Protein 10.9
BEEF CASSEROLE WITH SCONE TOPPING
A tasty casserole which the amount might seem a lot, but the casserole without the scone topping can be frozen.
Provided by Latchy
Categories One Dish Meal
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a flameproof casserole dish 2-5 litre capacity, add beef in batches and cook until browned; remove from dish.
- Add onions, carrots and garlic to same dish and cook stirring until the onions are soft.
- Return beef to dish, stir in parsley, paste and mustard, wine and stock and bake covered in a slow oven 150d c about 1 3/4 hours until beef is tender.
- Place scone topping on hot beef mixture, brush with egg, bake uncovered in mod hot oven 200d 210d C for about 15 minutes or until scone are browned and cooked through.
- Serve sprinkled with extra chopped parsley.
- SCONE TOPPING: Sift flour into bowl, rub in butter, stir in parsley and enough milk to make a soft dough.
- Tun dough onto lightly floured surface and knead lightly until smooth.
- Press dough out to 2cm thickness and cut into 5cm rounds.
ZIPPY BEEF CASSEROLE
A ground beef and macaroni casserole topped with potato chips. This recipe was given to me by my sister-in-law.
Provided by atriumlady
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
- Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 58.6 g, Cholesterol 89.9 mg, Fat 31.8 g, Fiber 3.2 g, Protein 32.5 g, SaturatedFat 12.5 g, Sodium 1808.7 mg, Sugar 18.7 g
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