MAKEOVER BEEF & POTATO SOUP RECIPE: HOW TO MAKE IT
Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. —Sheila Holderman, Berthold, North Dakota
Provided by Taste of Home
Total Time 07 hours 00 minutes
Prep Time 30 minutes
Cook Time 06 hours 30 minutes
Yield 10 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes., Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.
Nutrition Facts : Calories 327 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 832mg sodium, CarbohydrateContent 32g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 25g protein.
BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES
Sticky and delicious, these tender beef short ribs are well worth the wait.
Total Time 8 hours 15 minutes
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 100ºC/212ºF/gas ¼.
- Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
- When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
- Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
- Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
- Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
- Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
- Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
- Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.
Nutrition Facts : Calories 621 calories, FatContent 41.6 g fat, SaturatedFatContent 15.9 g saturated fat, ProteinContent 36.7 g protein, CarbohydrateContent 25.5 g carbohydrate, SugarContent 24.2 g sugar, SodiumContent 2.4 g salt, FiberContent 1.4 g fibre
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This recipe came out of my mother's cookbook. The smudges and splatters show that Mom used it extensively to feed our large family. The tarragon really comes through to make a flavorful main dish. Now I prepare this recipe for our four children and six grandchildren. —Helen McGeorge, Abbotsford, British Columbia
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