Wednesday, December 21, 2011

Stew Beef and Parsley Dumplings

We find this to be the ultimate comfort food! Slow cooked stew beef with parsley dumplings steamed on top is always a big hit around here. I usually serve with steamed carrots and a salad, all fresh from the garden.
Brown beef in a small amount of butter. Add a medium onion, chopped, and cook a bit longer. Cover with beef stock or water- stock makes for a richer end product. This is one of the dishes that I  like to add the dehydrated Hen of the Wood mushrooms that are stored in my pantry. I grind a few and break a few into small pieces and stir into the beef. Adding these adds a depth to the dish, not to mention adding medicinal properties as well. Cover and simmer until beef is tender. Thicken broth with a bit of flour mixed into cold water if desired.  (I do!)
Thirty minutes before serving, mix the dumplings:
3 tbsp. butter
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
3-4 tbsp.minced fresh parsley
3/4 -1 c. buttermilk
Cut butter into dry ingredients. Add parsley. Mix in buttermilk and  drop by spoonfuls onto boiling beef. Cook uncovered for about 10 minutes. Cover and cook 10 more minutes.

Tuesday, December 20, 2011

Hotdog & Hamburger Chili

As a rule we don't eat hotdogs, not because we don't like them but because we haven't found one we like that isn't full of junk. We do love hamburgers though and a favorite is one with cheese, slaw, chili and onions!
This recipe has evolved over time changing and adding a bit here and there. My boys also think it makes a great "sloppy joe". I like to use deer because when you boil it the meat cooks up very small. Beef is fine if you don't have venison. It makes a fairly large batch and I freeze small containers for when we want a hambuger with the works!

1 lb gound venison
1 large onion, finely diced
1 clove garlic, finely minced
2 cups water
Boil until meat is cooked. Then add:
1 small can tomate paste
1/2 cup ketchup
1 tsp. chili powder
1 tsp. cumin
1 tsbp. vinegar