So I haven't had Danish Sailor's Stew in about a million years, so I thought I'd bring that back sooner rather than next week. It was a recipe that has been with me since way back and I remember making it at home when I was a teenager who had decided that doing the dishes was a chore I had had enough of and would rather feed my family instead. That meant having a plan when I got home and not spending too much time with my friends after school (although sometimes they came over to assist or just watch every so often) and gather our family favorites as well as find some new dishes. This was one of my first finds. I still think it needs a bit of a tweak here and there. One of the things that is a bit off putting to me is the color of the gravy. It is quite light in color. Gravy to me should be brown usually, and especially when beef is involved. I have added a bit of caramel coloring that I get from the King Arthur Flour Company. Its awesome because it is vegetable based so it works with any dish!! And of course this solves my problem.
Anyway here it is:
Danish
Sailor’s Stew
2
T. Butter
½
lb. Ground Beef
1
½ c. chopped onion
3
c. boiling water
3
peppercorns
½
small bay leaf
Dash
nutmeg
1
½ t. salt
3
large potatoes, pared, diced
Melt butter in a Dutch Oven. Add the meat and onions. Stir-fry, breaking up the meat clumps, 10
minutes, or just until the meat loses its redness. (DO NOT BROWN) Add water,
peppercorns, bay leaf, nutmeg, and salt; cover and simmer 30 minutes. Add potatoes, recover and simmer very
slowly, 2-3 hours or until the potatoes cook down to mush and the flavors
mellow. Remove bay leaf and serve. Serves 4.
Also, since Graduation was yesterday and our Tuesday dinner in with friends is now dinner out, I will cook Wednesday and Thursday or Friday.
Again, rearranging a list is fun and it's good to be flexible...even with dinner!
No comments:
Post a Comment