Beef and Cider Pot
From Rachael Ray:30-Minute Meals
2 tablespoons Extra-virgin olive oil (twice around the pan)
1 1/2 pounds beef sirloin, cut into bite-size cubes
Worcestershire sauce
Montreal Steak Seasoning, or coarse salt and black pepper, to taste (I used Penzeys Quebec Beef Seasoning)
2 medium white-skinned potatoes, thinly sliced
1 medium yellow-skinned onion, chopped
2 carrots, peeled and diced
1 turnip, peeled and diced
4 tablespoons all-purpose flour( a couple handfuls)
1 1/2 cups apple cider
1 tablespoon cider vinegar, or white vinegar
A handful chopped fresh flat-leaf parsley
1 cup shredded cheddar, or smoked cheddar cheese
Pour 1 tablespoon olive oil in the bottom of a deep, heavy skillet and heat over high heat. Add beef cubes to pot and brown for 3 to 5 minutes. Sprinkle with Worcestershire sauce and Montreal Seasoning or salt and pepper. Remove the meat and reduce heat a little, to medium high.
Add another tablespoon of olive oil. Cover the bottom of the skillet with a layer of thinly sliced potatoes. Sprinkle with Montreal Seasoning or salt and pepper. Brown the potatoes for 3 to 4 minutes on each side and remove. Add onion, carrot, and turnip bits. Cook for 5 minutes. Sprinkle with a couple handfuls flour and cook another minute. Add cider, vinegar, parsley, and beef cubes to pot. Combine ingredients well.
Rest the sliced potatoes across the top of the skillet and cover with lid or foil. Reduce heat to low and simmer for a few minutes, until vegetables are just tender. Uncover your dish and sprinkle the potatoes with shredded cheese. Place skillet under broiler to melt and brown cheese. Serve from the pot.
I added a chopped apple to this and loved it. Also, I used my Dutch Oven instead of a skillet.
This serves 4, well.
From Rachael Ray:30-Minute Meals
2 tablespoons Extra-virgin olive oil (twice around the pan)
1 1/2 pounds beef sirloin, cut into bite-size cubes
Worcestershire sauce
Montreal Steak Seasoning, or coarse salt and black pepper, to taste (I used Penzeys Quebec Beef Seasoning)
2 medium white-skinned potatoes, thinly sliced
1 medium yellow-skinned onion, chopped
2 carrots, peeled and diced
1 turnip, peeled and diced
4 tablespoons all-purpose flour( a couple handfuls)
1 1/2 cups apple cider
1 tablespoon cider vinegar, or white vinegar
A handful chopped fresh flat-leaf parsley
1 cup shredded cheddar, or smoked cheddar cheese
Pour 1 tablespoon olive oil in the bottom of a deep, heavy skillet and heat over high heat. Add beef cubes to pot and brown for 3 to 5 minutes. Sprinkle with Worcestershire sauce and Montreal Seasoning or salt and pepper. Remove the meat and reduce heat a little, to medium high.
Add another tablespoon of olive oil. Cover the bottom of the skillet with a layer of thinly sliced potatoes. Sprinkle with Montreal Seasoning or salt and pepper. Brown the potatoes for 3 to 4 minutes on each side and remove. Add onion, carrot, and turnip bits. Cook for 5 minutes. Sprinkle with a couple handfuls flour and cook another minute. Add cider, vinegar, parsley, and beef cubes to pot. Combine ingredients well.
Rest the sliced potatoes across the top of the skillet and cover with lid or foil. Reduce heat to low and simmer for a few minutes, until vegetables are just tender. Uncover your dish and sprinkle the potatoes with shredded cheese. Place skillet under broiler to melt and brown cheese. Serve from the pot.
I added a chopped apple to this and loved it. Also, I used my Dutch Oven instead of a skillet.
This serves 4, well.