TOTAL TIME: Prep: 25 min. Cook: 2 hours 50 min.YIELD:8 servings
2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch
1. In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt, and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally.
2. Discard bay leaves; add the carrots, rutabaga, and potatoes. Cover and cook for 40-60 minutes.
3. Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened. Yield: 8 servings.
1 cup: 351 calories, 7g fat (2g saturated fat), 96mg cholesterol, 778mg sodium, 42g carbohydrate (14g sugars, 7g fiber), 31g protein.
© 2017 RDA Enthusiast Brands, LLC
Ready in 1 day and 2 hours
2 pounds ground beef
1 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon mustard
2 tablespoons sugar-based curing mixture (such as Morton(R) Tender Quick(R))
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes (optional)
1 teaspoon Worcestershire sauce
In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.
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Your Italian grandmother will tell you “The ingredients to make spaghetti alla carbonara are: – Spaghetti, Bacon, Pecorino Romano / Parmesan Reggiano DOP, Fresh eggs, Rock salt to boil the pasta, and freshly ground pepper Nothing else!”
1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Rock salt and freshly ground pepper
4 large eggs (lower cholesterol version use 2 eggs and 1/2 cup half-and-half)
3/4 cup Pecorino Romano / Parmesan Reggiano DOP, plus more for serving
Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
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