Byrd Dear's Beef Stew ~ Greece
(Yahni)
1 lb beef or lamb ~ your choice
4 - 6 medium potatoes
2 lb baby carrots
1 medium Vidalia onion
4 - 5 stalks celery
4 - 6 cloves garlic
1 c red or white wine
1 tbsp cumin
1 tsp oregano
salt & pepper to taste
water
olive oil
Cut meat into cubes; heat oil in stew pot, dust beef with flour, place in pot and brown well, then sauté with onions.
Cover beef with water and simmer till tender, about 1 hour. Cut potatoes into chunks, chop vegetables, garlic and add all to pot, along with seasonings, cover with more water and wine; simmer for 45 minutes or
until vegetables are tender; and serve with fresh Italian bread.
© 2004, 2010 Paula T. Webb
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Mom=s Chicken Fricassee ~ Ireland
1 whole free range (cut up fryer) chicken
1 lb bag of baby carrots
5 - 6 stalks of celery
1 medium Vidalia onion
salt & pepper to taste
water
Dumplings
1 2 c flour
3 tsp baking powder
2 tsp salt
1 c milk
1/4 c parsley
Place chicken, vegetables and seasonings into stew pot, cover with water, and simmer till tender, about 1 - 1 2 hours.
Mix dumpling ingredients together in mixing bowl. Dip a teaspoon into pot liquid to wet the spoon (this way the dumpling mix will not stick), fill spoon with dumpling mix and drop each spoonful into stew pot. Repeat till all dumpling mix is in stew pot. Cover for 10 - 12 minutes max. Serve immediately.
© 2004, 2010 Paula T. Webb
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