Beef And Vegetable Cobbler Recipes

Steps:

• In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
• Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

Steps:

• Pre-heat oven to 425°F.
• Mix together in a large bowl the flour, salt and pepper; add in the beef and mix well to coat all beef cubes.
• Heat half of the olive oil in a large frying pan.
• Add just enough beef to the pan for one layer and not overcrowding, frying until golden brown; remove browned beef to a large 13 X 9 inch baking dish and repeat with the remaining beef, as many batches as necessary.
• Add the remaining oil to the pan and saute the vegetables, just until the onion and celery begins to soften but not brown, about 3 to 5 minutes.
• Remove vegetables to the baking dish.
• Add the stock to the frying pan and boil for a minute to deglaze the pan, making sure to scrape up all the browned bits from the pan, then add the stock to the baking dish.
• Add the wine and the bay leaf to the baking dish.
• Cover the pan with aluminum foil, and bake for 1 hour 15 minutes.
• A few minutes before this time has elapsed, make the cobbler in a large bowl by rubbing the butter into the flour (until the butter is no longer discernible).
• Mix in the parsley and 6 oz of the grated cheese.
• In a smaller separate bowl beat together the eggs, milk and horseradish; add to the flour mixture and mix well.
• At the end of the 1 hr 15 min baking time, remove the baking dish from the oven.
• For the thickening, add the 1 oz butter to the baking dish, and sprinkle in the flour (a little at a time, mixing well after each addition).
• You have the choice of applying the cobbler by spoonfuls (for a rustic look) atop the stew, or you may easily roll it out with a rolling pin (after kneading it a couple of times) to approximately the size of your pan and applying it as one crust; I prefer to roll it out, then cut it in 8 squares, applying each separately.
• Top the cobbler topping with the remaining grated cheese.
• Return the baking dish to the oven, and bake for 20 minutes until the top is golden brown.

Steps:

• Preheat oven to 400 degrees.
• Toss meat in the flour until coated; reserve leftover flour.
• Heat oil in a heavy pot over medium heat; brown meat. Add mushrooms and garlic, stirring constantly for about 1 minute. Stir in reserved flour and beef broth. Bring to a boil.
• Cover and simmer over low heat for 25 minutes.
• Mix egg and milk; set aside 1 Tablespoon.
• Combine baking mix and chives in a medium bowl; stir in egg mixture until moistened.
• Knead until dough forms. Roll dough to fit a 13 X 9 baking dish. Cut the dough into 12 rectangles.
• Add frozen veggies and tomato to the meat mixture and transfer to the baking dish.
• Place rectangles on top of the mixture, fitting closely together. Brush the egg mixture over the top. Top with sesame or poppy seeds, or both, if desired.
• Bake until crust is golden and filling is bubbly, 20-25 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince, until well browned. Add the mushrooms and plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.
• Meanwhile, to make the cobbles, mix the self-raising flour and thyme together in a bowl. Stir in the yogurt with enough cold water to form a scone-like dough. On a lightly floured surface, roll out to the thickness of about 1.5cm and use a cutter to stamp out 12 x 5cm rounds.
• Stir the peas into the mince mixture, then transfer to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown. This is good served with horseradish sauce.

Steps:

• Preheat the oven to 325 degrees.
• Put the turnip, potato, celery root, onion, carrots, and parsley in a 2 inch deep, 3 quart ovenproof baking dish (I use an approximately 13x9x2-inch Pyrex baking dish). You should have about 6 cups of vegetables.
• In a small mixing bowl, blend the chicken broth with the cornstarch. Pour over the vegetables and mix well. Add the salt and pepper and mix to blend. Dot the top of the vegetables with the butter.
• Mix the flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Put the pieces of chilled butter into the flour mixture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead 5 or 6 times. Roll out the dough on a lightly floured board until it is the size of the top of the baking dish. The dough should be about 1/4 inch thick.
• Place the dough on top of the vegetables. Bake for 55 to 65 minutes, until the vegetables are cooked through and the crust is browned. Test vegetables for doneness with a knife tip or skewer. Remove from the oven and serve hot.