FIREHOUSE BEEF PIE
Make and share this Firehouse Beef Pie recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes and swedes until almost done - note that swedes often require a few more minutes cooking time than potatoes.
- Drain and transfer to large mixing bowl.
- Add butter and milk.
- Mash, then beat with electric mixer until creamy.
- Set aside.
- Sauté onion in hot oil until almost tender.
- Add garlic and serrano and sauté one minute more.
- Mix in flour.
- Add Worcestershire sauce and black pepper.
- Add the meat and mix thoroughly.
- Cover and simmer 15 minutes.
- Meat should be brown and moist but not wet.
- Drain excess liquid, if necessary.
- Spoon meat into a 2-quart casserole.
- Cover evenly with mashed potatoes.
- Bake at 350° 50 minutes or until edges bubble and a crust forms on the potatoes.
- Garnish and serve.
Nutrition Facts : Calories 286.7, Fat 19, SaturatedFat 7.2, Cholesterol 49.6, Sodium 106.6, Carbohydrate 16.9, Fiber 2.4, Sugar 3.3, Protein 12.2
FIREHOUSE BEEF STEW
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Cut the meat into 1/2- inch cubes and coat with flour seasoned with salt and pepper. Heat olive oil in a deep iron skillet, add meat and brown slowly, Add stock and seasonings. In another skillet, melt butter. Add bell peppers, potatoes, parsley, and onions and brown in butter. Pour the vegetables over the meat in skillet, add wine and simmer until meat is very tender, approximately 2 hours. Can be served over noodles.
FIREHOUSE BEEF BRISKET
This recipe is so easy, yet so flavorful and tender. It will melt in your mouth. Also makes plenty of leftovers for sandwiches.
Provided by Ladderman229
Categories Meat
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Put brisket in large roasting pan. Mix worcestershire sauce, bbq sauce, beer, light brown sugar, and red onion. Pour over brisket. Cover roasting pan with double layer of tin foil.
- Bake @ 300 degrees for 4-1/2 hours. Remove brisket from pan, cover loosely with foil.
- Place cooking liquid from roasting pan into saucepan. Bring to a boil. Stir in the cornstarch mixture, stirring constantly until mixture thickens.
- Slice brisket and serve with sauce.
Nutrition Facts : Calories 685.6, Fat 51, SaturatedFat 20.3, Cholesterol 138, Sodium 731.3, Carbohydrate 19.7, Fiber 0.8, Sugar 9.1, Protein 33.1
FIREHOUSE MEATLOAF
Make and share this Firehouse Meatloaf recipe from Food.com.
Provided by stephanie
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- In a large bowl, combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic and rosemary.
- Remove casing from sausage.
- Add ground beef and sausage, mix well.
- Press 2/3 of the mixture evenly in the bottom of an 8x4x2-inch loaf pan.
- Add cheese cubes.
- Add the 1/3 mix left.
- Mix the remaining ingredients and spread on top.
- Bake 55 minutes.
FIREHOUSE CHILI AND CORNBREAD CASSEROLE
Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.
Provided by Chef John
Categories Main Dish Recipes Casserole Recipes
Time 2h
Yield 10
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
- Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
- Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
- Spoon or ladle into a dish and garnish with sour cream and cilantro.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g
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