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March 2019

Casserole Recipes

Beans and Grains Recipes

 Baguio Beans Toss

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Beef with Pickled Walnuts Recipe

Beef with Pickled Walnuts recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Beef with Pickled Walnuts recipe  PDF



2 1/4 lb Stewing steak
1/2 lb O kidney
4 Onions
1 lb Carrots
6 Pickled walnuts (or more)
2 Bay leaves
3 tb Beef dripping or olive oil
1 1/2 oz Flour
1 pt (scant) light stock

Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks. Cut the onions into one eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with the meats, onions and carrots in the flour (which should be well seasoned) and brown and seal, in batches, in sizzling hot frying pan barely filmed with dripping or well flavoured oil. Transfer to a flameproof casserole. Wash out the frying pan with some of the stock and add it to the casserole. Add the rest of the stock, 2 tablespoons juice from the jar of pickled walnuts and the bay leaves. Season with salt and pepper and bring to simmering point. Cover and cook at 300 F (150 C) gas mark 2 for about 3 hours until the meats are very tender and the gravy is deliciously rich. Add the quartered or sliced walnuts to the beef. Check the stew for seasoning and cook for about 15 minutes more before serving. Source: Philippa Davenport in Country Living (British), January 1988.

Beef with Pickled Walnuts recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
647 people have voted
Last Reviewed on 2019-03-19



Tuesday, Mar 19 2019 Download & Print Beef with Pickled Walnuts recipe  PDF   Casserole recipes RSS   New

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