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and for the several members who private posted me what we finally ate last night....scrambled eggs and bacon!!!!!
if anybody needs help with recipes, please feel free to p.m., i would be happy to help. i am thinking of chicken satay with jasmine rice tonight. like to keep the mrs on her toes when it comes to food. she is lucky i am not making haggis!!!
 

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Vegetable Beef Soup over Egg Noodles.
 

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Chocolate Cupcake with Chocolate Icing.
 

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Just finished a salad of sorts.........sliced cucumber, diced tomatoes, some diced onion, 1/2 a ball of fresh mozzarella, diced, and all covered in dill dressing........
 

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Corned Beef Hash with anEgg over toast. Frank's Hot Sauce, of course.
 

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Cloth Bologna and NY Sharp Cheese with Saltines.
 

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What are you currently eating?
Probably too much. Just like everybody else in the country cooped up at home. This nation is going to suffer from extreme obesity in a very short period of time.
-John
 

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What are you currently eating?
Probably too much. Just like everybody else in the country cooped up at home. This nation is going to suffer from extreme obesity in a very short period of time.
-John
Like it didn't already....................
 

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Twix Left.
 

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Hmmm...that's like stroganoff but instead of noodles, it's cooked in a pie dough shell......................care to share the recipe ??

Actually looks/sounds pretty good........
 

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Hmmm...that's like stroganoff but instead of noodles, it's cooked in a pie dough shell......................care to share the recipe ??

Actually looks/sounds pretty good........
It's taste really great. I had one when I was in the UK a few years back at a pub, and it was exceptional, so I thought I would try to recreate.

  • 1 lb Center Cut Sirloin or Cut of Choice
  • 2 cups Beef Broth
  • 6-7 oz Pale Ale of choice (more or less depending on the strength of the ale)
  • 1 Tbs Balsamic Vinegar
  • 2 Gloves Garlic
  • 3 Tbs Butter
  • 1 Tbs Olive Oil
  • Flour as Needed
  • Salt/Pepper as Needed
  • 1.5 Tbs stone ground mustard
  • 3 oz tomato puree (can also used water diluted tomato paste)
  • Pie Crust/Pastry Dough
  • 1 Egg
Instructions:
  1. Chop the steak into about 1 inch strips.
  2. Mix in a bowl with salt, pepper, and a dash of flour.
  3. Heat a deep sided pan on the stove top with medium heat.
  4. Add butter and olive oil to pan.
  5. Once butter is melted, add the steak and minced garlic, sear in the oil for 5-10 minutes, until the steak is browned.
  6. Drain some (not all) of the excess oil, it should still be coating the meat.
  7. Add in a dash of flour and stir for about 30 seconds.
  8. Add ale, broth, vinegar, and mustard.
  9. Leave on medium heat and cover.
  10. Simmer for 30 - 40 minutes until the gravy is thickened to your liking (thicker is better than runny for the pastry's sake).
  11. If still too runny after simmering, add more flour as needed to thicken.
  12. Turn on very low heat and cover.
  13. Flour the table top lightly and unroll pastry crust onto it. Lightly flour the top of the pastry as well.
  14. The store bought pie crusts are too thick, so roll out the dough to about a nickle's thickness.
  15. Lightly flour the baking dish to prevent the dough from sticking.
  16. Cut the dough as needed to fit into your dish.
  17. Fill with meat and seal the pastry with more dough.
  18. Cut slits in the dough to vent.
  19. Scramble one egg and using a BBQ brush, lightly coat the top of the pastry.
  20. Into preheated oven at 425 for 15-20 minutes, until golden brown.
  21. Let sit for a couple of minutes.
  22. Enjoy.
 
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