What To Cook Invidual Yorkshire Puddings...
Food & Drink1 min ago
Answers
1 to 3 of 3
Best Answer
No best answer has yet been selected by chazza. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Steak and Ale Cobbler. 1lb stewing steak, 2 medium onions, 1 can or bottle Newcastle Brown Ale.Put these into casserole dish and cover with either tin foil or lid. Depending on size of dish add a little water so steak is covered. Cook in oven about one and half to two hours. 8ozs sr flour,2ozs marg,1tsp baking powder,4ozs grated cheese little milk(cheese scones)When meat is cooked put scones on top and bake for 10 to 15 mins. Thicken with gravy granules.I do this as I am about to serve.Never easy writing down what you want to say.
Try this little beauty - works every time...
1 kg braising steak
2 slices bacon, diced.
50g plain flour (seasoned)
60g butter
2 onions, sliced
600ml stout
4 tsp sugar
4 tbsp tomato puree
800ml beef stock
2 tsp soy sauce
2 tsp marmite
2 carrots, diced
2 celery sticks, sliced
1. Cut steak into bite-sized chunks and dust in seasoned flour
2. Heat 20g butter in a large pan and brown meat & bacon, adding more butter if required.
3. Add remaining butter & the onion. Cook until browned.
4. Add carrot & celery, cook for a 2 minutes.
5. Add stout, stock, sugar, tomato puree, marmite & soy. Stir well to deglaze.
6. Season with 3/4 tbsp salt and fresh black pepper.
7. Put into casserole dish & simmer for at 2 � 2 � hours.
8. If adding potatoes, par boil and add 20 minute before end of cooking. Check seasoning.
1 kg braising steak
2 slices bacon, diced.
50g plain flour (seasoned)
60g butter
2 onions, sliced
600ml stout
4 tsp sugar
4 tbsp tomato puree
800ml beef stock
2 tsp soy sauce
2 tsp marmite
2 carrots, diced
2 celery sticks, sliced
1. Cut steak into bite-sized chunks and dust in seasoned flour
2. Heat 20g butter in a large pan and brown meat & bacon, adding more butter if required.
3. Add remaining butter & the onion. Cook until browned.
4. Add carrot & celery, cook for a 2 minutes.
5. Add stout, stock, sugar, tomato puree, marmite & soy. Stir well to deglaze.
6. Season with 3/4 tbsp salt and fresh black pepper.
7. Put into casserole dish & simmer for at 2 � 2 � hours.
8. If adding potatoes, par boil and add 20 minute before end of cooking. Check seasoning.
1 to 3 of 3
