Episode 43: Alberta Beef

Cowboy Stew

Scalloped Tomatoes

Bread Pudding w/ Alberta Rye Whiskey Sauce

Whiskey Sauce

Prime Alberta Roast Beef

Roast Gravy


COWBOY STEW

4 Pounds of Beef Stew Meat - cut in cubes
(for an even richer Stew you might wish to use 2 Lbs. of the Beef and 2 Lbs. of Lamb)
4 Large Onions Cut in Large pieces
6 Carrots thickly sliced
2 Celery Stalks Coarsely chopped
1 Large Turnip Cut in Large pieces
1 Cup Red Wine
1 Can Tomato Soup (use Campbell's Tomato with Basil for added flavour)
1 Can Beef Broth
1 Can Water
1 Bay Leaf
1 Clove Finely Chopped Garlic
Salt and Pepper to Taste

OPTION: Cut up 4 Large Potatoes in the Stew OR Serve Stew over MASHED Potatoes
Preparation time is 30 minutes.>
Ease of preparation moderate.

Place all ingredients in a Roaster and place in Oven.

It is NOT necessary to brown the meat.

Cook at 325 Degrees for Three to Four hours.

The last half hour thicken with 3 tablespoons of flour, Cornstarch or a powdered Gravy Mix - mixed with a little cold water that forms a 'paste that pours' .

Also in that last half hour add 1 Cup of Green Beans or Peas for taste and colour.


SCALLOPED TOMATOES

These Scalloped Tomatoes are Tradition Cowboy Fare - used on Ranches and from the Chuck Wagon served on Cattle Drives because Canned Tomatoes and 'old' Bread where very readily available. Today, we serve it as an accompaniment to a meat meal but it is also a good Vegetarian Dish.

In a 9" x 13" Greased Pan:

Place Large Cubes of White Day Old Bread/Baguette

Sauté 1 Chopped Onion in Butter

Pour Over the Cubed Bread

Mix 1 large tin of diced or whole tomatoes (14 ounces)

2 Heaping Teaspoons White or Brown Sugar *Brown preferred

Salt and Pepper to Taste

Pinch of Dried Basil

Pour Over Bread and Onion Base - Cover and Bake for 30 to 40 minutes at 350 Fahrenheit.

Great with Meat Loaf or Sausages.


BREAD PUDDING WITH ALBERTA RYE WHISKEY SAUCE

This recipe is much the same as the Scalloped Tomatoes as all ingredients were readily available on the Ranch or on the Trail!

In a Greased 9" x 13" Pan:

Place Small Cubes of Day Old White Bread/Baguette etc. approximately 3 Cups

Beat together and Pour Over Bread Cubes:

4 Large Eggs
2 Cups Milk
1/3 Cup White Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Vanilla
1/2 Cup Raisins

Preparation time is 15 minutes.

Ease of preparation is easy.

Bake for 35 to 45 minutes at 325 Fahrenheit until knife inserted in centre comes out clean.


WHISKEY SAUCE

¼ cup butter
½ cup of white sugar
1 egg beaten
2 tablespoons of water

Preparation time is 10 minutes.

Ease of preparation is easy.

In saucepan melt 1/4 Cup of butter; add 1/2 Cup of White Sugar, 1 Egg Beaten, 2 tablespoon of Water.

Cook over Medium heat, stir until Sugar dissolves and mixture comes to a full boil.

Remove from heat and add 3 tablespoon Rye Whiskey.

Serve Warm over Bread Pudding.


PRIME ALBERTA ROAST BEEF

1 Roast
1 Onion
1 or 2 cloves of Garlic
pepper to taste

Preparation time is 10 minutes.

Ease of preparation is easy.

Puree 1 Onion and 1 or 2 cloves of Garlic, add pepper to taste.

Rub on Roast then place roast in oven Fat side up, pour 1 Cup of Red Wine over.

Without a lid, cook in HOT oven - 450 Fahrenheit for 15 minutes for larger roasts (10 pounds+); 10 minutes for 5-10 pounds, reduce heat to 325 Fahrenheit and cook 20 minutes per Pound for Rare/Medium Rare - 25 minutes per Pound for Medium - 30 Minutes per Pound for well done.

Before serving let stand covered for 10 minutes.


ROAST GRAVY

2 tablespoons of flour
¼ cup potato water

Preparation time is 10 minutes.

Ease of Preparation is easy.

After the roast is removed from Pan.

Place Roaster on medium burner and whisk in 2 tablespoons of Flour to make a paste.

Add 1/4 Cup of Potato Water and continue whisking. Here you may add a little more flour (1~2 tablespoons) - making sure to whisk vigorously to avoid lumps.

Add 2+ Cups Potato Water and whisk - bringing gravy to a boil - stirring constantly.

Reduce heat and add pepper and salt to taste (to 'taste' the gravy, dip in a little bread - this is a 'great gravy taste tester' ~ one passed down from Prairie Grandmothers.)

If you feel the gravy is 'too pale' you may add: 1 tablespoon of a Gravy mix or 1 tablespoon 1 Oxo Beef Bouillon or even 1 tablespoon of Instant coffee.