"Creativity is contagious, pass it on." ~ Albert Einstein
NOTE: I spend my Wednesdays Unplugged
from appointments. It's my day to stay home, enjoy cooking and welcome
our kids and grandkids for dinner in the evening. We end our meal with
quotes from the Norwegian 'Quote Cup' passed on to me from my
grandmother. I share a quote and a recipe here each week, and sometimes
some photos of family fun. I love trying new recipes…and love getting
recipes you would like to share!
RECIPE OF THE WEEK
Making cider stew and apple crisp is a fall ritual at our place… which I made last week. I got the stew meat at Costco, which meant I had enough to make two different stews so tried something different for the second one. This sweet-and-sour stew recipe from the same old cookbook (Better Homes and Gardens All-Time Favorite Beef Recipes) was delicious. Our son told his wife "it's no good, you don't want any." 😉 Served over egg noodles.
SWEET-SOUR BEEF STEW
- 1 1/2 pounds beef stew meat, cut in 1-inch cubes
- 2 tablespoons cooking oil
- 2 medium carrots, shredded (1 cup)
- 2 medium onions, sliced (1 cup)
- 1 8-ounce can tomato sauce
- 1/2 cup water
- 1/4 cup packed brown sugar
- 1/4 cup vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- Hot cooked noodles
- Poppy seed (optional)
In 3-quart saucepan brown meat, half at a time, in hot oil. In same saucepan combine meat, shredded carrot, sliced onion, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire, and salt. Cover and cook over low heat till meat is tender, about 1 1/2 hours.
Blend 1 tablespoon cold water with cornstarch; add to stew. Cook and stir till thickened and bubbly. Serve stew over noodles sprinkled with poppy seed. Garnish with carrot curls and parsley, if desired.