GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE
Steps:
- Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
- In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
- Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
OLD FASHIONED STEWED TATERS N' ONIONS
I grew up with stewed potatoes. Mom usually had them with pinto beans and a side of cornbread. This recipe isn't precise because it's one of those handed down from mom to daughter recipes. It's hard to tell how old this is. My mom told me how to make it and I'm sure her mom told her, and so on. These "taters n' onions" as we...
Provided by Elaine Bovender
Categories Potatoes
Time 30m
Number Of Ingredients 5
Steps:
- 1. Peel and rinse potatoes. Cut into pieces and put into a large saucepan. Peel and quarter onion and put into pan with potatoes. Cover with water bring to a boil. Cover and cook until tender.
- 2. When potatoes are done, pour off most of the water. It's okay if there's a little water left with the potatoes. Add milk, butter, salt and pepper.
- 3. Cook over medium heat, stirring constantly until butter is melted and potatoes have thickened. This usually only takes a few minutes. Do not mash, but leave in chunks. Serve with your favorite meat and vegetables.
THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP
I have been eating these ever since i can remember, after all it's a southern tradition where i live, but suprisingly you can't find a recipe on here for that, everytime i have tried to look it up on the web all i find is a recipe for potato soup and stewed potatoes ARE NOT POTATO SOUP...NOTHING LIKE IT. So here is how my family has been making them for generations, and now you can too, have some cornbread ready your going to need it along with homemade white beans or black eyed peas...........YUMMY, and they are even better the next day!
Provided by wekitty
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
- 2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
- 3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
- 4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.
Nutrition Facts : Calories 383.9, Fat 10.4, SaturatedFat 5.4, Cholesterol 19.4, Sodium 80.1, Carbohydrate 66.6, Fiber 8.2, Sugar 2.9, Protein 7.8
OLD TIMEY STEWED POTATOES
Make and share this Old Timey Stewed Potatoes recipe from Food.com.
Provided by suzybeth
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the potatoes in the double boiler, and dredge them with the salt, pepper and flour. Add the parsley, butter and milk. Cover, and put on to boil. Cook twelve minutes. Serve very hot.
- Refridgerates well for reheating.
Nutrition Facts : Calories 291, Fat 12.6, SaturatedFat 7.9, Cholesterol 40.9, Sodium 140.1, Carbohydrate 36.3, Fiber 3.4, Sugar 1.2, Protein 9.3
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
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