Thursday, June 9, 2011

Bankruptcy Stew

I get the giggles whenever I see the title of this recipe. I think I've figured out why it is called "bankruptcy": the meat for this recipe will set you back a bit. However, since I'm now in Alberta, at least I know the meat will be awesome.

As far as ingredients go, I made a few modifications. In the end, I added about 3 more cups of water, and about 3 more teaspoons of pasta/tomato sauce. Since I lacked the fresh parsley, I added a tablespoon of italian seasoning. I didn't have a whole yellow onion; instead, I chopped up the remaining half of a red onion that I already had on hand. Peppers are gross so I left that out. My carrots happened to be baby carrots so I guesstimated how many to use. I also drained a can of mushrooms and added them. Maybe next time I won't drain them first in order to have enough liquid.

A word of advice: when it says to simmer for an hour on medium, you should probably turn it down to simmer, or just above simmer. I had mine on medium as prescribed, but it seriously lacked in moisture which is why I added more to mine. It also stuck to the bottom of my pot, but that's because I didn't use a non-stick as suggested. Also, I ended up combining about 6oz. of water with about 2.5 tbsp of flour (shaken, not stirred) to thicken my liquid. That meant it simmered for about an additional 15 minutes.

It's hot, it's filling if a little bland, and I ate mine with a side of the Meatatarian's homemade sourdough bread. With the few adjustments I had to make, I think it still turned out well. And, unlike my last recipe (see Stuffed Shells in June 2011), this one didn't take hours and hours!

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