SKILLET BEEF AND POTATOES
Sirloin strips with red potatoes and fresh rosemary are seriously amazing and ready in a flash. The key is precooking potatoes in the microwave to speed the process. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. , Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture., In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.
Nutrition Facts : Calories 320 calories, Fat 16g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
SCOTTISH STOVIES
Adapt our take on this traditional Scottish stew to your liking. Try it with a leftover roast, sausage, minced beef or corned beef. Serve with oatcakes or crusty bread
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h50m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
- Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.42 milligram of sodium
SCOTTISH BUBBLES AND SQUEAK PATTIES
My father in law is from Scotland and this is a favorite family dish.
Provided by sanzoe
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
- Meanwhile, combine cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese. Season with salt and pepper.
- Shape the mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place the patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 27 g, Cholesterol 14.8 mg, Fat 4.9 g, Fiber 4.6 g, Protein 6.9 g, SaturatedFat 3 g, Sodium 169.4 mg, Sugar 4.4 g
STOVIES
A Scottish dish of potatoes cooked with onions and corned beef. It's a whole meal in itself; simple and easy to make!
Provided by Kookie
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
- While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
- When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.
Nutrition Facts : Calories 707.1 calories, Carbohydrate 103.1 g, Cholesterol 84.8 mg, Fat 17.2 g, Fiber 12.8 g, Protein 36.4 g, SaturatedFat 7.9 g, Sodium 925.2 mg, Sugar 8.8 g
SCOTTISH BEEF AND POTATO PIE
Active Time: 40 Minutes Total Time: 1 Hour 5 Minutes
Provided by sbjonas
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- TO MAKE THE BEEF AND POTATOES: Peel and slice the potatoes into a 3/8-inch-thick pieces. Put the slices into a pan with cold water to cover, add 1/2 teaspoon of the salt, bring the water to a boil, and simmer for 2 to 3 minutes or until the potatoes are tender. Drain and set the potatoes aside. Preheat the oven to 375 degrees F. In a skillet over medium-high heat, heat the oil and saut? the onion until lightly golden brown, about 10 to 12 minutes. Stir in the flour with a wooden spoon and cook for 1 minute. Add the ground beef and break it up with the spoon. Saut? the beef for 10 minutes, scraping the bottom of the skillet with the wooden spoon. When the flour and beef are brown, pour in the beef broth, Worcestershire sauce, ketchup, the remaining salt, and the pepper. Bring to a boil, and simmer for 2 to 3 minutes, until thickened. Set aside while you make the sauce. TO MAKE THE SAUCE: Whisk the butter, flour, and milk together in a nonreactive saucepan. Heat to a boil, whisking constantly and vigorously, until the sauce is smooth and thickened. Simmer for 2 to 3 minutes, whisking frequently. Remove the sauce from the heat, and whisk in a 2/3 cup of the cheese and the egg yolk. Season with the salt and nutmeg. TO ASSEMBLE THE PIE: Spread the meat mixture in to a 9-x-9-inch casserole, then cover the meat with the sauce. Top the sauce with the potatoes, overlapping the slices to make a scalloped pattern. Cover with the remaining cheese and bake for 20 to 25 minutes, or until lightly brown. (For an extra-brown top, run the pie under a hot broiler.) Let the pie set at room temperature for 5 to 10 minutes before serving.
Nutrition Facts : Calories 359 calories, Fat 27.895211875 g, Carbohydrate 21.3868156938563 g, Cholesterol 96.8366666666667 mg, Fiber 2.17033546406527 g, Protein 7.083838125 g, SaturatedFat 15.6128766566458 g, ServingSize 1 1 Serving (545g), Sodium 1622.18240274816 mg, Sugar 19.216480229791 g, TransFat 1.76494107312917 g
SCOTTISH STEAK AND ALE OVER BLEU CHEESE POTATOES
Make and share this Scottish Steak and Ale over Bleu Cheese Potatoes recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes until tender (keep skins on), and then drain.
- Mash potatoes with blue cheese and set aside and keep warm.
- Cut sirloin steak into four equal parts and then dust with flour.
- Heat oil in a skillet and then add steak, onions and garlic.
- Cook approximately two minutes per side.
- Remove steak and add peppercorns, Worcestershire sauce, beef broth and ale.
- Stir together, bring to a slow boil, and reduce liquid to two-thirds of the original amount.
- Serve steak over potatoes and spoon the brown sauce to cover completely.
- Garnish with parsley.
Nutrition Facts : Calories 893.8, Fat 40, SaturatedFat 15.9, Cholesterol 210.4, Sodium 364.2, Carbohydrate 56.6, Fiber 6.4, Sugar 3.8, Protein 71.7
SCOTTISH "FRIED" POTATOES
These potatoes aren't "fried" at all, but simmered in broth in a frying pan on the stovetop. The potatoes are very tasty and tender and are especially good in the winter. My family loves this with pork or beef roasts and carrots.
Provided by JenSmith
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter/margarine in a 12-inch cast-iron skillet on medium-high heat.
- Arrange sliced potatoes and onions in the skillet over the butter and sprinkle with salt, paprika, peppers, and parsley.
- Allow potato mixture to cook for a few minutes, turning to brown evenly. Potatoes should be just barely browned.
- Add the broth and the water to the skillet and cover tightly with a lid.
- Turn heat down to medium and simmer for about 30 minutes, or until liquid is absorbed. Stir several times during cooking to prevent potatoes from sticking.
SCOTTISH BEEF AND POTATOES RECIPE - (4/5)
Provided by á-2630
Number Of Ingredients 19
Steps:
- TO MAKE THE BEEF AND POTATOES: Peel and slice the potatoes into a 3/8-inch-thick pieces. Put the slices into a pan with cold water to cover, add 1/2 teaspoon of the salt, bring the water to a boil, and simmer for 2 to 3 minutes or until the potatoes are tender. Drain and set the potatoes aside. Preheat the oven to 375 degrees F. In a skillet over medium-high heat, heat the oil and sauté the onion until lightly golden brown, about 10 to 12 minutes. Stir in the flour with a wooden spoon and cook for 1 minute. Add the ground beef and break it up with the spoon. Sauté the beef for 10 minutes, scraping the bottom of the skillet with the wooden spoon. When the flour and beef are brown, pour in the beef broth, Worcestershire sauce, ketchup, the remaining salt, and the pepper. Bring to a boil, and simmer for 2 to 3 minutes, until thickened. Set aside while you make the sauce. TO MAKE THE SAUCE: Whisk the butter, flour, and milk together in a nonreactive saucepan. Heat to a boil, whisking constantly and vigorously, until the sauce is smooth and thickened. Simmer for 2 to 3 minutes, whisking frequently. Remove the sauce from the heat, and whisk in a 2/3 cup of the cheese and the egg yolk. Season with the salt and nutmeg. TO ASSEMBLE THE PIE: Spread the meat mixture in to a 9-x-9-inch casserole, then cover the meat with the sauce. Top the sauce with the potatoes, overlapping the slices to make a scalloped pattern. Cover with the remaining cheese and bake for 20 to 25 minutes, or until lightly brown. (For an extra-brown top, run the pie under a hot broiler.) Let the pie set at room temperature for 5 to 10 minutes before serving.
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