BEEF HOT POT
Make and share this Beef Hot Pot recipe from Food.com.
Provided by Kellogs
Categories Stew
Time 1h45m
Yield 4 , 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Heat a little oil in frying pan and brown (only) stew meat along with onions and carrots (to soften slightly); remove from pan.
- Layer sliced potatoes, onion, carrot and meat in a 3 pint casserole, finishing with a layer of potatoes.
- Pour over the stock.
- Brush the potatoes with 1 tbsp melted butter. Cover and bake for 1 hour.
- Remove the hot pot from the oven. Uncover and brush the potatoes again with melted butter or dripping.
- Return to the oven for a further 30 minutes, uncovered, to brown the potatoes.
- Serve garnished with parsley.
Nutrition Facts : Calories 1275.8, Fat 70.8, SaturatedFat 30.8, Cholesterol 266.6, Sodium 773.6, Carbohydrate 87, Fiber 12.2, Sugar 9, Protein 71.9
BETTY TURPIN'S HOT POT
Make and share this Betty Turpin's Hot Pot recipe from Food.com.
Provided by Sackville
Categories Stew
Time 4h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Melt the dripping or 1 oz butter over a high heat in a heavy-bottomed frying pan until the fat smokes.
- Seal the meat and continue frying until nicely browned.
- Remove the pieces from the pan to a deep casserole or divide among four individual high-sided oven proof dishes.
- Turn down the heat to medium.
- Fry the onions in the pan juices, adding a little more butter or dripping if necessary.
- When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
- As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
- Gradually add the rest of the liquid.
- Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
- Pour the onions and liquid over the meat and mix well.
- Tuck in the bay leaf (tear into 4 pieces if making individual hot pots).
- Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
- Dot the top layer of potatoes with the remainder of the butter.
- Cover the dish and place on the top shelf of the oven for 2 hours.
- Uncover and cook for a further 30 minutes.
- If the potatoes are not brown at this point, turn up the oven and cook for a further 15 minutes, or finish under the grill, brushing the potato slices with more butter if they look dry.
- Serve with red cabbage and chips.
Nutrition Facts : Calories 207.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 93.9, Carbohydrate 35.9, Fiber 4.3, Sugar 3.4, Protein 4
BEEF AND BOK CHOY
Make and share this Beef and Bok Choy recipe from Food.com.
Provided by teresas
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the bok choy and drain it. Cut the leaves into thin strips.
- Heat 1 tablespoon oil in a frying pan or wok; add the garlic and stir-fry for 30 seconds.
- Heat the remaining oil; add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through. Remove the meat from the pan.
- Stir-fry the bok choy for 30 seconds or until it is just wilted.
- Add the meat, soy sauce and sherry.
- Sir-fry for 2 to 3 minutes or until the meat is tender.
- Add the basil and sesame oil and toss well.
- Serve immediately.
- Garnish with strips of red pepper, if desired.
Nutrition Facts : Calories 218.2, Fat 16.2, SaturatedFat 4, Cholesterol 42.6, Sodium 607.1, Carbohydrate 3.6, Fiber 1.3, Sugar 1.5, Protein 14.6
BOK CHOY WITH BEEF
Steps:
- Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
- Make marinade and marinate meat:
- Stir together marinade ingredients in a medium bowl until sugar is dissolved.
- Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
- Blanch bok choy:
- Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
- Fry beef:
- Stir together soy sauce, Sherry, and vinegar.
- Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
- Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
- Stir-fry beef and bok choy:
- Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.
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