astray recipes: Variation on beef stew, for second time around

Categories: Tvfn
Yield: 4 servings

Measure	Ingredient
2 tablespoons	Unsalted butter
2 cups	Small mushroom caps
2	Carrots, cut into 1/2 inch
	Rounds
1 tablespoon	Caraway seeds
1 tablespoon	Paprika
	Half of leftover beef stew
2 pounds	Potatoes, cut into 1 inch
	Cubes or chunks
¼ cup	Sour cream, optional
	Chopped parsley and diced
	Kosher dill pickles, for
	Garnish

In a large casserole, over medium high heat, melt the butter. When the foaming subsides, add the mushrooms and saute for a minute until they begin to soften. Add the carrots, caraway seeds, paprika, ¼ cup water, cover and simmer just for 4 to 5 minutes or until the vegetables are just tender.

Add the leftover stew, cover and simmer 10 minutes just to reheat and bring flavors together. Meanwhile parboil the potatoes until tender but not falling apart. Season to the stew to taste with salt and pepper, remove from heat and stir in the sour cream if you wish.

Center potatoes in a deep platter and surround them with the stew; garnish potatoes with parsley and meat with pickles.

Yield: 4 servings

COOKING MONDAY TO FRIDAY SHOW MF#6653

variation on beef stew, for second time around