Mulligan Stew
large stew pot/crock pot
large sauce pan
colander/slotted spoon
Whisk
large spoon
All measurements are approximations.
1
Lbs
Beef (leftovers or whatever)
2
bell peppers
2
Onions
1
Can
green beans (or cooked asparagus)
1
Mushrooms (canned or raw)
2
Cup
newly stale potato's (steak fries or baked)
Make according to your usual stew process. Drop everything (except for the potatoes) into a pot, fill with water till approximately 2/3 the height of the meat. Place seasonings on top and let simmer until the meat is cooked and the water has turned into a broth. This can be done either on the stove for a quick method, or in a crock-pot for a slow cook.
bay leaves
Montréal steak seasoning
garlic powder
garlic salt
coarse ground pepper
Chives
parsley
whatever else drops in the pot
Ok, so the broth is done, carefully (mind the steam) strain the meat and veggies out of the broth. Once you have the broth in a separate pot from the rest of the ingredients use it to make very thick gravy. Season the gravy to taste; this is your final opportunity to make sure that there is enough salt in the stew, albeit in a concentrated form.
ye olde gravy materials flour
Cream or milk and cream cheese
butter / margarine
Carefully pour the gravy back into the same pot as the meat and veggies, add the potatoes and stir. Let the stew sit, giving the potatoes time to absorb some of the gravy and heat through. Serve with bread on the side.
large sauce pan
colander/slotted spoon
Whisk
large spoon
All measurements are approximations.
1
Lbs
Beef (leftovers or whatever)
2
bell peppers
2
Onions
1
Can
green beans (or cooked asparagus)
1
Mushrooms (canned or raw)
2
Cup
newly stale potato's (steak fries or baked)
Make according to your usual stew process. Drop everything (except for the potatoes) into a pot, fill with water till approximately 2/3 the height of the meat. Place seasonings on top and let simmer until the meat is cooked and the water has turned into a broth. This can be done either on the stove for a quick method, or in a crock-pot for a slow cook.
bay leaves
Montréal steak seasoning
garlic powder
garlic salt
coarse ground pepper
Chives
parsley
whatever else drops in the pot
Ok, so the broth is done, carefully (mind the steam) strain the meat and veggies out of the broth. Once you have the broth in a separate pot from the rest of the ingredients use it to make very thick gravy. Season the gravy to taste; this is your final opportunity to make sure that there is enough salt in the stew, albeit in a concentrated form.
ye olde gravy materials flour
Cream or milk and cream cheese
butter / margarine
Carefully pour the gravy back into the same pot as the meat and veggies, add the potatoes and stir. Let the stew sit, giving the potatoes time to absorb some of the gravy and heat through. Serve with bread on the side.