Mother Nature has cast her magical wand upon the Prairie
turning the landscape sparkling white!!!
Snowflakes swirl,
temperatures drop,
and cascading drifts bellow about,
which can only bring one thing On Crooked Creek,
indeed, comfort foods are on the Menu!!!
Purchased shortly after the Christmas Holiday,
I delighted in every page, every photo, every word
in the premiere issue of WINTER cottage!
But, alas, here on the Prairie
our temperatures were unseasonably warm,
the landscape was brown and dry,
I only had a slim hope of ever seeing SNOW!
However, I remember saying to "Mr. Ed". . .
"Winter isn't over, yet."
This past week, we received 14.2 inches of SN O W!!!
Another 6.8 inches of rain and SNOW
came just as predicited for Monday!
So~o~o. . .
On The Menu Monday, we're having. . .
Beef and Wild Mushroom Stew
Ingredients:
1 (1~ounce) pkg. dried wild mushrooms,
such as porcini
2 cups boiling water
4 Tablespoons vegetable oil, divided
2 lbs. Beef Chuck Roast, cut into cubes
1 Teaspoon Salt
1 Teaspoon Pepper
1 large Onion, chopped
2 medium Carrots, peeled and chopped
2 medium Parsnips, peeled and chopped
2 cloves Garlic, minced
2 Tablespoons Tomato Paste
2 (32~ounce) containers
low~sodium Beef Broth
1/4 cup Marsala Wine
1 (8~ounce) pkg. sliced fresh Mushrooms
1 cup chopped fresh Parsley
2 Tablespoons Worcestershire Sauce
Directions:
In a small bowl, combine dried mushroom
and 2 cups boiling water; set aside.
In a Dutch oven, heat 2 Tablespoons oil
over medium~high heat until very hot.
Sprinkle beef with salt and pepper;
add meat and cook in batches until cubes
are browned on all sides, about 4 minutes.
Remove beef to a plate.
Lower heat to medium, add 1 tablespoon oil;
cook onion, carrots, parsnips and garlic
until softened, about 7 minutes.
Add tomato paste, stirring to combine,
cook for 2 minutes.
Return beef to pot, add beef broth and Marsala;
bring to a boil.
Meanwhile,drain mushrooms, reserving liquid.
Chop Mushrooms, and add to the stew.
Strain Mushroom liquid, discarding any solids,
and add to stew.
Simmer stew for 1 hour and 30 minutes
or until beef is tender.
In a saute pan, heat remaining 1 Tablespoon oil
over high heat. Add sliced mushrooms, and cook
until softened, about 4 minutes.
Add Mushrooms, Parsley and Worcestershire Sauce
to stew just before serving.
Makes: 12 cups.
* * * * * * * * * * * * * * * * * * * *
Parsley Rice
Ingredients:
2 cups Water
1 cip Long~Grain Rice
1 Teaspoon Salt
1 cup chopped fresh Parsley
Directions:
In a medium saucepan, combine 2 cups Water, Rice and Salt.
Bring to a boil, then reduce heat to simmer.
Cook covered for 15 minutes
or until Rice is tender and Water is absorbed.
Stir in Parsley with a fork.
Makes: 3 cups
* * * * * Substitutions * * * * *
As you can cleary see,
during inclement weather I tend to use what I have on hand.
Potatoes were substituted for Parsnips,
Dried Onion Mushroom Soup was substitued
for Dried Wild Mushrooms and Tomato Sauce
was substituted for Tomato Paste!
* * * * * * * * * * * * * * * * * * * * *
This Beef and Wild Mushroom Stew
was tuly a fulfilling comfort food
for a cold Winter's day!
"Mr. Ed" is already asking when I'll be making this recipe again
On Crooked Creek, for he ate two bowls full of the stew!!!
My reply was, "Soon, dear. . .for I hear there's another
Snow storm predicted for this coming week"!
Cascading drifts,
with swirling snowflakes
may cause our temperatures to drop. . .
as Mother Nature, once again, cast her magical wand
turning our views across the Prairie sparkling white!
But here On Crooked Creek,
"Mr. Ed" and I will be snuggled warm inside
as we enjoy all the comforts of home!
Until next time. . .
On Crooked Creek will be joining
On The Menu Monday!
Some amazing menu choices,
complete with recipes, await
your families dining experience
for any day of the week!
