Text 16715, 93 rader
Skriven 2007-06-13 22:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: prices
==================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> On 06-07-07 JIM WELLER Scribbled to DAVE DRUM about prices
 
 JW> DD> food in Canadia has
 JW> DD> always (to my mind) been less expensive than in the US.
 
 JW>For groceries, I don't think so.

 DD> My last experience was the picnic at Flo's, But, whilst the CAD was 
 DD> about 2/3 USD

Yep we were much cheaper back then.

And I forgot how much cheaper southern Canada is compared to here
when I made that statement.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Beef & Portobello Stew
Categories: Canadian, Beef, Mushrooms, Stews
  Servings: 4

    1/3 c  (75 mL) All-purpose flour
    1/2 ts (2 mL) Each: salt and dried
    thyme
    1/4 ts (1 mL) Each: pepper and
    crushed dried rosemary
      1 lb (500 g) Stewing beef, cut
    into 1inch (2.5 cm) cubes
      2 TB (30 mL) Vegetable oil or
    butter
    1/2 c  (125 mL) Leeks (white part
    only), shallots or onions,
    chopped
      1    Clove garlic, minced
      4 c  (1 L) Coarsely chopped
    portobello mushrooms (1 inch
    (2.5 cm)
    chunks)
  2 1/2 c  (625 mL) Beef broth or
    stock
    1/2 c  (125 mL) Dry red wine
      1 TB (15 mL) Tomato paste
    Salt and pepper to taste

Try this delicious stew on a cold January day. Try serving it in
edible bowls made of hollowed-out large crusty rolls, or bake it
under a puff pastry crust for a quick and easy pot pie.

For more delicious beef recipes visit www.beefinfo.org

In shallow bowl, combine flour, salt, thyme, pepper and rosemary.
Coat beef cubes lightly with flour mixture, reserving any remaining
flour mixture to thicken stew.

In Dutch oven or stockpot, heat oil over medium heat.  Brown beef
cubes on all sides in batches. Add leeks, garlic and mushrooms to
browned beef; cook until leeks are soft, about 5 minutes.  Gradually
stir in broth, scraping up brown bits from bottom of pan.  Stir in
wine and tomato paste; mix well.  Bring to boil; reduce heat, cover
and simmer for 1 1/2 hours or until meat is tender.

To thicken, whisk 2 to 3 tablespoons (30 to 45 mL) cold water into
reserved flour mixture until smooth.  Gradually whisk into bubbling
stew.  Cook and stir until sauce thickens.  Season with salt and
pepper.

TIP

Variation: Beef and Portobello Pot Pie:  Spoon cooled stew into
shallow 6 cup (1.5 L) casserole.  Brush top edge of casserole with
slightly beaten egg white.  Roll out half a (397 g) package,
defrosted purchased puff pastry to a size that is 1inch (2.5 cm)
larger than casserole diameter.  Place pastry over stew, sealing
pastry to edge of casserole.  Cut steam vents into pastry.  Bake in
400 F (200 C) oven for 30 to 35 minutes or until filling bubbles and
pastry is puffed and golden.  (If stew is made ahead and
refrigerated, increase baking time by 10 to 15 minutes).

 From: Http://Www.Growingalberta.Com/

MMMMM-------------------------------------------------

Cheers

YK Jim


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