Memories of Thanksgivings Past include the following:
On Thanksgiving Day, family and friends gather to give thanks and to savor the taste of turkey and dressing. On Thanksgiving evening, the feast continues as the crowd grazes on leftovers. Following Black Friday shopping, everyone agrees that turkey sandwiches, with homemade bread, arugula and cranberries, are the best sandwiches EVER. By lunch time, on Saturday, Turkey Tetrazzini barely receives a lukewarm welcome. By Saturday evening, family and friends would rather go to bed hungry than to eat another bite of turkey. For this reason (the much longed-for turkey trade-off ), I’m sharing a reimagined beef stew recipe, which tastes nothing like turkey and/or dressing.
1 ½ pounds beef stew meat, cut in 1-inch cubes
2 tablespoons cooking oil
1 cup chopped carrot
1 cup sliced onion
1 8-ounce can tomato sauce
¼ cup brown sugar
¼ cup vinegar
1 tablespoon Worcestershire sauce
4 teaspoons cornstarch
Hot cooked noodles or rice
Poppy Seed (optional)
Brown meat in hot oil. Add next 6 ingredients, ½ cup water (I use cooking sherry in place of water.), and 1 teaspoon salt. Cover and cook over low heat till meat is tender, about 2 hours. Combine cornstarch and ¼ cup cold water; add to beef mixture. Cook and stir till thickened and bubbly. Serve over noodles sprinkled with poppy seed. Garnish with carrot curls and parsley, if desired. Makes 4 servings.
Closing comments and Well Wishes
A former co-worker shared this recipe with me. Thank you, Ginny! Our family still enjoys this tasty stew.
I hope this recipe provides the break, from turkey and dressing, you crave!
Eat well, and be well, friends.