Beef and mushroom cobbler
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Beef and mushroom cobbler
  Beef    Mushrooms    Cobblers  
Last updated 6/12/2012 1:07:53 AM. Recipe ID 34098. Report a problem with this recipe.
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      Title: Beef and mushroom cobbler
 Categories: Beef
      Yield: 6 Servings
 
MMMMM-------------------------BEEF STEW------------------------------
      2 tb Vegetable oil
    1/2 c  Onion; chopped
    1/2 lb Mushrooms; quartered
      2    Cloves garlic; chopped
    1/3 c  Unsifted flour
    1/4 ts Salt
    1/4 ts Pepper
      2 lb Beef round; cut in 1/2"
           -cubes
      1 cn Beef broth
    1/2 c  Orange juice
      2 tb Tarragon vinegar
      1 ts Orange rind; grated
      1 ts Worcestershire sauce

MMMMM---------------------WHOLE WHEAT CRUST--------------------------
    3/4 c  Whole-wheat flour
    3/4 c  Unsifed
      1 tb Baking powder
    1/4 c  Fresh parsley; chopped
      1 ts Dried tarragon
    1/4 ts Dried thyme
    1/4 ts Salt
    1/4 ts Fresh ground black pepper
    1/4 c  Butter; cut up
    1/2 c  Water
      1 tb Oats; rolled (raw)
      1 ts Sesame seeds
 
  Prepare Beef Stew: Heat oven to 350F. In large skillet, heat 1 tbs.
  oil. Add onion, mushrooms, and garlic. Saute, stirring, till onion &
  mushrooms are golden. Remove to shallow 1 1/2-quart casserole.
  
  In plastic bag, combine 1/4 cup flour, the salt & ground pepper. Toss
  beef cubes in flour mixture.  Add remaining oil, beef cubes, half at
  a time, to skillet.  Saute til beef is browned on all sides.  Remove
  beef cubes to casserole as they are browned; toss with onion
  mushrooms.
  
  In small bowl, with wire whisk, beat broth, orange juice, tarragon
  vinegar, orange rind, Worcestershire sauce and the remaining flour
  til smooth; add to skillet. Cook, stirring, til mixture thickens
  slightly; stir into mixture in casserole.
  
  Cover casserole tightly with lid or aluminum foil. Bake 1 1/2 hours
  or til meat is tender.
  
  Meanwhile, prepare Whole-Wheat Crust: In medium-size bowl, combine
  flours, baking powder, parsley, tarragon, thyme, salt, cracked
  pepper.  With pastry blender, cut in butter til mixture resembles
  coarse crumbs.  With fork, stir in water, 1 tablespoon at a time,
  just til dough holds together when pressed lightly into a ball.
  
  Between wheets of waxed paper, roll out crust to fit top of
  casserole. When beef is tender, uncover casserole and place crust on
  top of meat mixture. Sprinkle oats and sesame seeds over top.
  
  Bake 20 to 25 minutes longer or until crust is golden brown. Serve
  from casserole. 




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Recipe ID 34098 (Apr 03, 2005)

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