IRISH DINNER RECIPES

Name: Irish Skillet Dinner
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Irish
Ingredients: 1 cup(s) beef broth; 1/4 cup(s) apple juice; 2 tablespoon(s) white vinegar; 2 tablespoon(s) yellow mustard; 1 tablespoon(s) worcestershire sauce; 1 teaspoon(s) salt; 1 teaspoon(s) black pepper; 1 pound(s) lean ground beef; 1/2 cup(s) diced onion; 2 tablespoon(s) vegetable oil; 1 pound(s) potatoes, diced (or 1-lb package frozen o'brien potatoes); 4 cup(s) shredded green cabbage; 4 slice(s) cooked bacon, crumbled

IRISH SKILLET DINNER | JUST A PINCH RECIPES

Irish Skillet Dinner | Just A Pinch Recipes image

All our favorite ingredients for a full meal, with beef, potatoes and cabbage being the focal point of this hearty Irish recipe.

Provided by Vickie Parks @Northwestgal

Categories Beef

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 cup(s) beef broth
1/4 cup(s) apple juice
2 tablespoon(s) white vinegar
2 tablespoon(s) yellow mustard
1 tablespoon(s) worcestershire sauce
1 teaspoon(s) salt
1 teaspoon(s) black pepper
1 pound(s) lean ground beef
1/2 cup(s) diced onion
2 tablespoon(s) vegetable oil
1 pound(s) potatoes, diced (or 1-lb package frozen o'brien potatoes)
4 cup(s) shredded green cabbage
4 slice(s) cooked bacon, crumbled

Steps:

In a small mixing bowl, combine the beef broth, apple juice, white vinegar, yellow mustard, Worcestershire sauce, salt, and pepper. Whisk to blend and set aside.
In a large iron skillet, brown the ground beef with the diced onion; drain excess grease. Add vegetable oil and diced potatoes to the beef and onions. Cook over medium heat for about 10 minutes or until potatoes are lightly browned, stirring frequently to prevent sticking. Add the liquid mixture, shredded cabbage and bacon, and cook another 5 to 10 minutes over medium heat until most of the liquid is absorbed.
Serve immediately while hot with some Irish soda bread.

TRADITIONAL CORNISH PASTIE RECIPE - FOOD.COM

Traditional Cornish Pastie Recipe - Food.com image

The original version of this recipe was found at Britain Express. For many generations wives in Corwall would make these 'Hot Pockets' of meat and vegetables, often leftovers from the previous nights supper for their miner, dock worker, etc. husbands to take to work for their noon meal. This recipe represents the traditional recipe when it was made from scratch. This recipe is not made with puff pastry but with a simple pie crust which the British call 'shortcrust pastry'. If you wish to cut corners you can use premade refrigerated pie crusts from the supermarket.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 2 hot pockets, 2 serving(s)

Number Of Ingredients 8

Ingredients

2 unbaked pie crusts
1 medium potato (peeled and cubed into small cubes)
1 medium onion (chopped)
1 small rutabaga (uncooked, peeled and chopped)
1/2 lb of lean roast (cut into small cubes) or 1/2 lb steak (cut into small cubes)
1 teaspoon salt
1 teaspoon black pepper
1 small amount cold water

Steps:

Add the potato, onion, rutabega, meat and spices together and mix well.
Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
Lightly dampen along the edges of the pie crust with your fingertips.
Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes.
Serve hot with brown or white gravy or serve cold without.

Nutrition Facts : Calories 1193.1, FatContent 65.1, SaturatedFatContent 16.9, CholesterolContent 72.6, SodiumContent 2209.8, CarbohydrateContent 114.5, FiberContent 12.6, SugarContent 8.8, ProteinContent 39.4

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