Country Buffet Stew Recipes

COUNTRY-STYLE STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
• Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
• Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

COUNTRY BUFFET STEW

Steps:

• At least 3 1/2 hours or up to 6 hours before serving:1. In a plastic bag, mix flour, garlic salt and pepper. Add meat and shake until meat is evenly coated with all of the flour mixture. In a large skillet over medium-high heat, brown half of the meat at a time in 3 tablespoons of the oil, using additional oil as needed set aside.2. Place celery in a slow cooker. Rinse frozen carrots and onions under hot running water to thaw slightly drain well. Place carrots in slow cooker. Add meat, then onions, mushrooms and parsley. Do not stir.3. Add water to skillet. Over medium-high heat, cook and scrape to loosen particles from bottom of skillet. Add soup,wine and bouillon granules. Stir until blended. Bring to a boil. Pour over mixture in slow cooker. Gently stir to distribute sauce throughout mixture, leaving celery and carrots on bottom. Cover and cook at high heat for 3 hours or until meat, celery and carrots are tender. If making ahead, reduce heat to low to keep warm up to 2 1/2 hours.

COUNTRY BEEF STEW WITH HERB SCONES (BISCUITS)

Steps:

• Preheat the oven to moderate (180°C/350°F).
• Toss the meat in the flour.
• heat 2 tablespoons oil in a heavy based pan and brown the meat in batches over a medium high heat.
• Drain and remove to a large bowl.
• Heat the remaining oil in the pan and add the onion and garlic, stirring for 3 minutes or until soft.
• Combine onion and meat in bowl.
• Add the remaining casserole ingredients and stir well.
• Transfer to an ovenproof dish.
• Cover and bake for 1 hour 30 minutes or until the meat is tender.
• Uncover the dish, turn the oven up to hot (240°C/475°F).
• Place the herb scones on top of meat and bake, uncovered for 30 minutes or until scones are golden brown.
• Herb Scones: Sift the flour into a bowl, rub in the butter, then stir in the herbs.
• Add the milk and stir until just combined.
• Turn onto a lightly floured surface, knead lightly until smooth.
• Press dough out to a 4cm (1 1/2 inch) thick round.
• Using a pastry cutter, cut into 5 cm (2 inch) rounds.

COUNTRY BUFFET STEW

Steps:

• At least 3 1/2 hours or up to 6 hours before serving:In a plastic bag, mix flour, garlic salt and pepper. Add meat and shake until meat is evenly coated with all of the flour mixture. In a large skillet over medium-high heat, brown half of the meat at a time in 3 tablespoons of the oil, using additional oil as needed set aside.Place celery in a slow cooker. Rinse frozen carrots and onions under hot running water to thaw slightly drain well. Place carrots in slow cooker. Add meat, then onions, mushrooms and parsley. Do not stir.Add water to skillet. Over medium-high heat, cook and scrape to loosen particles from bottom of skillet. Add soup,wine and bouillon granules. Stir until blended. Bring to a boil. Pour over mixture in slow cooker. Gently stir to distribute sauce throughout mixture, leaving celery and carrots on bottom. Cover and cook at high heat for 3 hours or until meat, celery and carrots are tender. If making ahead, reduce heat to low to keep warm up to 2 1/2 hours.