BAVARIAN HUNTER'S BEEF STEW
Steps:
- Gather the ingredients.
- Coat cubed beef evenly with salt and sprinkle with freshly ground pepper to taste.
- Heat vegetable oil in a heavy-bottomed pot over medium-high heat.
- Add beef and stir frequently with a wooden spoon until meat is evenly browned.
- Add onion and mushroom. Cook until onion becomes transparent, stirring occasionally.
- Add dry red wine and stir to evenly coat meat, mushrooms, and onions. Reduce heat to low and simmer meat and vegetables in red wine for 30 minutes.
- Add beef stock. Mix thoroughly and simmer mixture for another 30 minutes.
- Add potato and carrots. Mix thoroughly and continue to simmer for another 30 minutes. Check and make sure carrot and potatoes are tender. If not, continue to cook stew, checking every 5 minutes.
- When potatoes and carrots are soft, remove stew from heat and ladle into bowls to serve.
Nutrition Facts : Calories 632 kcal, Carbohydrate 41 g, Cholesterol 168 mg, Fiber 6 g, Protein 62 g, SaturatedFat 6 g, Sodium 799 mg, Sugar 7 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g
JAGER-EINTOPF (HUNTER'S BEEF STEW)
Make and share this Jager-Eintopf (Hunter's Beef Stew) recipe from Food.com.
Provided by LisaA
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a frypan saute onions and mushrooms in vegetable oil until soft.
- Add ground beef; saute mixture 3 to 4 minutes.
- Stir in broth; bring to a simmer.
- Add worcestershire sauce, 1/2 t salt, and 1/4 t pepper.
- Peel the potatoes and boil them in salted water until tender, about 30 minutes.
- Drain and put through a food mill or grinder.
- Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
- Adjust seasonings to taste.
- Beat in eggs.
- Layer mixtures in a 1 1/2-quart buttered baking dish.
- Spread 1/3 of potatoes on bottom of dish.
- Top with 1/2 of the meat mixture.
- Continue with layers, ending with a layer of potatoes.
- Sprinkle the top with bread crumbs, and dot with remaining butter.
- Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.
Nutrition Facts : Calories 1149.3, Fat 99.4, SaturatedFat 40.9, Cholesterol 228.3, Sodium 1064.8, Carbohydrate 44.7, Fiber 5.5, Sugar 5.4, Protein 19.8
JAEGER SCHNITZEL
Steps:
- Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
- In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
- Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
- In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
- To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.
HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP
Steps:
- Gather the ingredients.
- In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
- Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
- Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.
Nutrition Facts : Calories 435 kcal, Carbohydrate 19 g, Cholesterol 133 mg, Fiber 5 g, Protein 63 g, SaturatedFat 4 g, Sodium 805 mg, Sugar 7 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 g
EASY BEEF SOUP
This quick and colorful soup goes together in minutes, assures Agnes Bierbaum, Gainesville, Florida. "Even my husband - who admits he's no cook - makes it on occasion," she says.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender.
Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
HEARTY BEEF SOUP
This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 32 servings (8 quarts).
Number Of Ingredients 15
Steps:
- In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
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