Beef and Potato Cobbler
From chefmeow 18 years agoIngredients 
                    - 1-1/4 pounds stewing beef cut into pieces shopping list
 - 1 teaspoon salt shopping list
 - 1 teaspoon pepper shopping list
 - 1/4 cup flour shopping list
 - 2 tablespoons olive oil shopping list
 - 3/4 pound wild mushrooms shopping list
 - 1 white onion chopped shopping list
 - 1 can beef broth shopping list
 - 1 pound red potatoes cubed shopping list
 - 1-1/2 teaspoons chopped fresh thyme shopping list
 - 1-1/2 teaspoons chopped fresh rosemary shopping list
 - 3 teaspoons balsamic vinegar shopping list
 - Cobbler Dough: shopping list
 - 1 cup all-purpose flour shopping list
 - 1 cup shredded longhorn cheese shopping list
 - 1 tablespoon sugar shopping list
 - 1 teaspoon baking powder shopping list
 - 1/2 teaspoon salt shopping list
 - 1 egg yolk shopping list
 - 1/2 heavy cream plus 1 tablespoon shopping list
 - 1/4 cup dry jack cheese grated shopping list
 
How to make it 
                    - Season beef with salt and pepper then toss in flour.
 - Heat oil in heavy pot on high heat and brown beef then remove from pot and reserve.
 - Add 3/4 cup water, mushrooms and onions then cook until liquid has evaporated.
 - Add broth, potatoes, herbs and beef then cover and simmer for 1 hour.
 - Stir in vinegar.
 - Combine flour, cheese, sugar, baking powder, salt and 1/2 cup cream and mix until blended.
 - Add water if needed to form cohesive dough.
 - Make into ball then roll dough 3/8" thick.
 - Cookie cut into shapes.
 - Heat oven to 375.
 - Ladle beef mixture into casserole dish.
 - Place dough on baking sheet.
 - Bake casserole and dough for 15 minutes then arrange dough over meat and bake 5 minutes longer.
 - Beat together egg yolk and 1 tablespoon cream then brush on dough and sprinkle with jack cheese.
 - Return to oven for 2 minutes. Serve warm.
 
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