HUNTER'S STEAK
Make and share this Hunter's Steak recipe from Food.com.
Provided by TheGrumpyChef
Categories Steak
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from beef. Cut beef into 6 serving size pieces.
- Combine undrained tomatoes, mushrooms, celery, and carrots in 5-6 quart slow cooker.
- Place beef on vegetables.
- Stir together broth, soup, and seasoning mix; pour over beef.
- Cover; cook on low-heat setting for 8-10 hours, or on high-heat setting for 4-5 hours.
- Serve with cooked noodles.
Nutrition Facts : Calories 298.9, Fat 8.2, SaturatedFat 2.7, Cholesterol 104, Sodium 150.3, Carbohydrate 8.9, Fiber 2.8, Sugar 5.6, Protein 46
HEARTY HUNTER'S STEW
Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.
BIGOS (HUNTER'S STEW)
A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!
Provided by MJ46NY
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h45m
Yield 10
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
- Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
- Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
- Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
- Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 15.2 g, Cholesterol 62.3 mg, Fat 23.5 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 7.9 g, Sodium 977.8 mg, Sugar 6.5 g
SEMI-CLASSIC HUNTER SAUCE
Provided by Regina Schrambling
Categories dinner, condiments, sauces and gravies
Time 2h15m
Yield 2 1/2 - 3 cups
Number Of Ingredients 17
Steps:
- Seed the tomatoes, reserving juices. Finely chop the tomatoes and set aside.
- Combine the beef stock in a three-quart saucepan with one cup of the wine, the reserved tomato liquid and the onion, celery, carrots, peppercorns and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for one to one-and-a-half hours, until reduced to about two cups. Strain the liquid into a bowl and discard the solids. Return the broth to the saucepan and hold over a low flame.
- While the broth is reducing, wipe the mushrooms clean and remove any tough stems. Cut the caps into quarter-inch dice.
- Heat three tablespoons of butter in a large skillet over medium-high heat. Add the diced mushrooms and optional mushroom powder and cook, stirring occasionally, until the mushrooms are tender and lightly browned, about five to seven minutes. Add the Cognac or brandy and cook, stirring, until the liquids are reduced to just a glaze. Set aside.
- Heat the remaining tablespoon of butter and the olive oil in a two-quart saucepan over medium heat. Add the shallots and sage and saute until soft but not browned, about five to seven minutes. Sprinkle with flour and cook, stirring constantly, until the shallots are coated. Raise the heat, pour in warm broth and cook, stirring, until well blended. Add the remaining half cup of wine, the diced tomatoes and sauteed mushrooms. Cook over medium heat for 10 minutes, until the sauce is slightly thickened and the flavors are incorporated.
- Serve with roast or sauteed chicken or veal, or over other meats.
PORK CHOPS HUNTER'S STYLE
This was my favorite dish when I was a kid. I also made it often when we were first married, and my husband still requests it! It's great with chicken breast, too. Just cut the baking time to 30 minutes. Serve with rice. UPDATE: I'm editing the amount of water in this recipe to 1/4 cup. If you're NOT using very lean chops, you can omit it all together.
Provided by Chef PotPie
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown pork chops and place in shallow baking dish.
- Mix together remaining ingredients and pour over chops.
- Bake, uncovered, in preheated 350 oven for 45 minutes.
Nutrition Facts : Calories 390.4, Fat 18.2, SaturatedFat 6, Cholesterol 137.3, Sodium 727.1, Carbohydrate 12.6, Fiber 1.5, Sugar 10.4, Protein 42.4
HUNTER SAUCE
Make and share this Hunter Sauce recipe from Food.com.
Provided by Pikawicca
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute bacon in 1 tablespoons olive oil until golden brown.
- remove bacon to a bowl and saute onion in drippings until soft.
- remove to bowl with bacon.
- saute mushrooms in remaining 2 tablespoons olive oil.
- return bacon and onions to skillet.
- add tomato paste, thyme, salt, pepper, and paprika.
- stir until tomato paste is dissolved.
- add wine and reduce over medium heat for 5 minutes.
- add beef broth and reduce over medium heat for 10 minutes.
- stir in creme fraiche and parsley until heated through.
- spoon over sauteed chicken breasts or veal/pork scallopine.
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