Leftover Steak Sausage Stew Recipe 415 Food

ONE-POT SAUSAGE STEW

Steps:

• In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown, 8 to 10 minutes. Remove from the pot and set aside.
• Add the rest of the olive oil to the pot, turn the heat down to medium and add in the onions, carrots and celery. Add a pinch of salt, which will help draw some moisture out of the vegetables and keep them from browning too much. Cook gently, stirring often, until slightly softened, about 5 minutes, being sure to scrape up all the caramelized sausage bits on the bottom of the pot.
• Add the garlic and rosemary and continue to sweat until the garlic is fragrant and translucent, about 5 minutes more. If the vegetables begin to brown, turn down the heat.
• Add in the sausages, potatoes and plum tomatoes, breaking apart the tomatoes with a wooden spoon or your hands as they go into the pot. Fill the empty tomato can halfway with water, then add this water to the pot. Stir well and let simmer for 15 to 20 minutes, until the potatoes are cooked through, adding a few tablespoons of water if the sauce begins to look dry. Add in the butter beans and stir gently so as not to break up the beans. Taste the casserole and add salt, pepper, sugar and red pepper flakes to taste.
• Just before serving, add in the spinach and stir until just wilted. Plate into individual bowls and garnish with basil and lemon zest. Serve with the Rosemary and Cheddar Soda Breads.
• Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
• Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
• Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.

SAUSAGE-AND-VEGETABLE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
• Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
• Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

LEFTOVER STEAK & SAUSAGE STEW RECIPE - (4.1/5)

Steps:

• Pour beef broth into large pan & heat on high. Toss in stewed tomatoes & chopped onion. Peel & cut potatoes into bite size cubes & add to mixture. Cut up steak into bite size squares & slice sausage. Add both to soup. Pour water off of carrots & add to soup. Boil about 5 minutes & reduce heat to simmer for 1 hour. Stir once in awhile. Serve hot with rolls or cornbread.

LEFTOVER BEEF STEW RAGU

Steps:

• Bring a large pot of water to a boil.
• Add the beef stew to a large saucepan and heat over medium heat until warm. Shred the meat using two forks. Add the wine to the stew and bring to a simmer, then simmer 10 to 15 minutes.
• Generously salt the boiling water. Add the pasta and cook to al dente, about 2 minutes less than the package instructions. Drain, reserving about 1 cup pasta water. Place the pasta pack in the pot.
• Add the ragu to the cooked pasta and stir to combine. If the sauce is too thick, add some pasta water to thin it out. Finish with the olives, fresh tomatoes, Parmesan and extra-virgin olive oil. Top with the whole basil leaves. Serve immediately.

LEFTOVER STEAK SKILLET

Steps:

• In a large skillet with a lid, brown steaks and garlic. Add tomato, cumins and cardamon and cook for 1-2 minutes. Add broth and bring to boil. Add noodles, cover and cook until noodles are done dente. In a small bowl, combine cornstarch with some of the broth from the skillet and whisk until cornstarch is dissolved. Add to skillet and simmer for 3-5 minutes, until mixture starts to thicken. Stir in sour cream. Serve.

LEFTOVER ROAST BEEF STEW

Steps:

• Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
• In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
• Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
• Taste for seasoning, add salt and pepper if desired.
• Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
• Serve hot.

LEFTOVER STEW

Steps:

• In a large stock pot or dutch oven, saute onions until translucent.
• Then add the water, bring to a boil, add bouillon; stir.
• Add grated garlic.
• Add potatoes and boil 5 minutes.
• Add corn, beans, tomatoes and beef.
• Cook 20- 30 minutes, it should have reduced about an inch.
• Serve in bowls.
• Top with cheese and chives.

SAUSAGE STEW

Steps:

• Heat heavy 4 quart saucepan over medium-high heat.
• Add sausages and cook until brown, turning occasionally.
• Transfer sausages to plate and cool slightly. Cut into 1" pieces.
• Remove all but 2 tablespoons of fat from saucepan.
• Add onions to saucepan and saute over medium heat until tender, about 15 minutes.
• Add bell peppers and garlic and continue cooking until bell peppers soften, about 5 minutes.
• Pour in wine and boil 1 minute.
• Add potatoes, tomatoes, broth, and tomato paste.
• Simmer until potatoes are tender, stirring occasionally, about 10 minutes.
• Stir in green beans, sausages, and herbs.
• Cover and cook 15 minutes.
• Add all cheeses and stir.