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Dining In: Celebrate St. Patrick's Day with Sunday Dinner

by Karen Diefendorf, food and features editor

Beef pot pie
(Recipe courtesy of Beef Industry Council and Beef Board.)
   1 boneless beef top sirloin steak, cut 3/4-inch thick (approximately 1 lb.)
   Vegetable cooking spray
   1/8 tsp. pepper
   1 pkg. (16-oz.) frozen potato, green bean, onion, and red pepper mixture
   2 Tbsp. water
   1/2 tsp. dried thyme
   1 jar (12-oz.) mushroom gravy
   1 can (8-oz.) refrigerated crescent dinner rolls
   Heat oven to 375 degrees. Trim fat from beef steak. Cut steak lengthwise into two or three strips and then crosswise into 1/2-inch thick pieces. Spray 10-inch oven proof skillet with cooking spray. Heat over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 minute. Remove from skillet; season with pepper and set aside.
   In same skillet, combine vegetables, water, and thyme. Cook and stir 3 minutes or until vegetables are defrosted. Stir in gravy and bring to a boil. Remove from heat. Return beef to skillet.
   Separate crescent rolls into 8 triangles. Starting from wide ends, roll up half-way; arrange over beef mixture so pointed ends are directed toward center. Bake in 375 degree oven 17 to 19 minutes or until crescent rolls are deep golden brown. Makes 4 servings.

Beef mushroom stew   2 tsp. vegetable oil
   1 lb. lean stew beef, cut into 1-inch cubes
   2 cloves garlic, minced
   1 onion, chopped
   1 tsp. granulated sugar
   1 tsp. vegetable oil
   1 c. beef broth
   1 Tbsp. red wine vinegar
   1 6-oz. can tomato paste
   2 bay leaves
   2 tsp. black pepper
   2 tsp. brown sugar
   1/2 lb. fresh mushrooms, sliced
   2 medium potatoes, cubed
   In a medium (2 quart) saucepan, heat 2 teaspoons oil over medium heat until hot. Add beef and garlic and brown for 5 minutes. Remove beef with liquid to a bowl and set aside.
   Saute onions and white sugar in 1 teaspoon oil over medium heat until slightly brown. Remove onions and separate from beef. Add meat back to sauce pan. Stir in stock, vinegar, tomato paste, bay leaves, pepper, and brown sugar. Cover and simmer over low heat for 1 hour, stirring occasionally. Add mushrooms, potatoes, and onions and simmer covered for 20 minutes over low heat, stirring occasionally. If stew is too thick, add 1/4 to 1/2 cup water with beef bouillon cube added. Remove bay leaves before serving. Makes 4 servings. Freezes well.

Beef and ale stew
   3 lbs. very lean stew beef
   1 Tbsp. butter
   1 Tbsp. vegetable oil
   3 onions, chopped
   3 cloves garlic, chopped
   1 Tbsp. brown sugar
   1 Tbsp. beef bouillon cubes
   Salt and pepper to taste
   Beer
   Mushrooms, baby onions, small potatoes, and carrots (or your choice of small vegetables)
   Instant flour for thickening
   Dry meat with paper towel. Brown thoroughly in butter and oil a few pieces at a time. Saute onions and garlic. Add to meat with brown sugar and bouillon. Season to taste with salt and pepper. Cover with beer and cook slowly for 2 hours or more until meat is very tender. Add more beer or water if necessary. Add mushrooms, baby onions, and small potatoes and carrots for last half hour of cooking.

Foil brisket
   4-5 lb. brisket of beef
   6 onions, sliced
   4 bay leaves
   1/2 c. catsup
   1 Tbsp. Worcestershire sauce
   3 cloves garlic
   Seasoned salt
   Black pepper
   Small whole carrots and potatoes
   Rub brisket thoroughly with garlic and season generously with seasoned salt and pepper. Meanwhile, preheat heavy pot. When pan is hot, place meat in the pot and sear until very brown. Turn often. When meat is brown (about 15-20 minutes), add sliced onion, bay leaves, carrots, potatoes, catsup, and Worcestershire. Cover tightly and cook on low heat for 2 hours or until meat is tender. Remove meat, carrots, and potatoes from gravy.
   Put remaining liquid, onions, and bay leaves into a blender or food processor to form a rich, thick, onion gravy. Slice meat on serving platter, cover with gravy and surround with carrots and potatoes. Serve.

Cabbage rolls
   1 large cabbage
   2 lbs. lean ground beef
   1/4 lb. sausage (may use chicken or turkey)
   1 onion, minced
   3/4 c. uncooked rice
   Salt and pepper to taste
   2 eggs
   1/2 cup catsup
   Remove core of cabbage. Place in a large kettle. Cover 3/4 of cabbage with water and parboil 10 minutes only. In a bowl, combine remaining ingredients. Drain cabbage and carefully peel off leaves. Fill each leaf with approximately 1/4 cup of the meat mixture. Roll and secure with toothpicks. Set aside.
   Prepare sauce as directed below and pour into a large kettle or Dutch oven. Carefully place rolls in sauce and simmer 1 hour.

Sauce:
   2 Tbsp. brown sugar
   1 qt. canned tomatoes
   1 6-oz. can tomato paste
   1 c. beef broth
   1 Tbsp. chopped parsley
   2 tsp. chili powder
   Combine all ingredients.

Potato skins
   4 potatoes
   Oil for deep frying
   1 lb. Cheddar cheese
   8 slices bacon, fried and crumbled
   4 green onions, sliced
   1 c. sour cream mixed with green food coloring (if desired)
   Boil potatoes until tender. Halve lengthwise. Scoop out pulp without piercing the potato skin. Deep fry skins and drain on paper towels. Place skins on baking sheet. Sprinkle with cheese and bacon. Broil until cheese melts. Garnish with green onions and a dollop of sour cream.

Chilled potato salad
   10-12 small red potatoes, unpeeled
   1/4 c. green onion, sliced
   2 Tbsp. fresh dill, chopped
   1 tsp. garlic powder
   2 Tbsp. chopped parsley flakes
   Salt and white pepper to taste
   1/2 c. whipping cream
   1/4 c. bell pepper, chopped
   Boil unpeeled potatoes until tender. Cut potatoes in quarters and cool. Place potatoes in a large bowl, add green onion and bell pepper. In a separate bowl, mix cream, dill, parsley, garlic, salt and pepper. Pour mixture over potatoes and gently stir to coat evenly. Chill for 2 hours or overnight.

Cottage potatoes
   2 c. hot mashed potatoes (fresh or instant)
   1/2 tsp. dried dill weed (fresh may be substituted)
   1 c. cottage cheese
   2 Tbsp. chopped chives
   1 Tbsp. butter
   Add dill and cottage cheese to hot potatoes. Put into a 1 quart casserole. Sprinkle with chives and dots butter. Bake at 350 degrees for 20 minutes.