|
|
|
My sister-in-law, friend and I went to Moberly in 2010 to my first Taste of Home Cooking School. I'm SO glad they talked me into going because we had SO much fun together, I ACTUALLY WON A DOOR PRIZE (a cute little quilt), and I got hooked on a lot of the recipes I discovered that night, one of which is Beef Burgundy...
(From the Taste of Home Cooking School Magazine DU: Nov 15, 2010 page 16)
The Ingredients:
1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 pound whole fresh mushrooms, halved
4 medium carrots, chopped
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 large onion, cut into thin wedges
1/2 cup Burgundy wine or beef broth
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Hot cooked egg noodles
"In a 5 qt. slow cooker, combine the first 10 ingredients." I put the ingredients together in a container the night before to make it easy to dump it all in the crock in the morning.
Funny story... the night I shopped for these ingredients, it didn't register to me that tapioca is mostly associated with pudding and the quick-cooking kind (read: unprepared) would probably be stocked somewhere near there. By the time all the shelf-stockers and I realized that, everyone in the store that night knew where the tapioca was.
Anyway, back to cooking...
"Cover and cook on low for 5-1/2 to 6 1/2 hours or until meat is tender." I put mine in on low before work and it was ready to go by the time I got home. I'd also recommend spraying the sides or using a crock pot liner because the tapioca makes the sauce gel-like and it sticks. (I didn't like the effect-the consistency was too gelled for me. I think I'd just add a corn starch thickener before I serve it next time, as long as it was boiling, because we all know corn starch won't thicken otherwise).
"Serve with noodles." It only takes a little while to cook egg noodles, so it's still a short time from stovetop to table. I liked it best with peas on the side, and it was a really easy, classy meal to have on a busy night, so definitely give it a try sometime.
The image of that cozy German-esque cottage embodies everything I want this blog to be. I want to share recipes grandmothers would have been happy to teach over the course of a lazy childhood afternoon. I'm no kitchen expert, just a girl who treasures her food heritage, occasionally mixing in new favorites. Welcoming an unfamiliar recipe is a leap of faith, and when good ones are found, they should be shared and cherished among friends like the tried and true ones that can take you back to your childhood.
It is more than just a recipe we search for - it's a dependable formula that brings us happiness to share with those we care for.
