St. Patrick’s day is not complete without a hearty Irish meal! Here are a few of our favorite meals at CENTURY 21 Affiliated.
1 teaspoon olive oil
1 small onion, finely chopped (1/3 cup)
1 ½ lb ground beef sirloin
2 cups frozen mixed vegetables (from 12-oz bag)
3 tablespoons tomato paste
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups Progresso™ beef-flavored broth (from 32-oz carton)
2 tablespoons all-purpose flour
1 package (20 oz) refrigerated mashed potatoes
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, heat oil over medium- high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
- Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
- Bake 20 minutes or until golden brown.
Slow Cooker Corned Beef and Vegetables
2 ½ pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
½ cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water
- Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
- Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
- Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
- Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.
Irish Soda Bread
3 tablespoons butter or margarine, softened
2 ½ cups Gold Medal™ all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup buttermilk
- Heat oven to 375ºF. Grease cookie sheet.
- Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir just enough buttermilk so dough leaves side of bowl.
- Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
- Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.
What’s your favorite St. Patrick’s day meal? Let us know a www.c21affiliated.com/contact_us. From everyone at CENTURY 21 Affiliated, we hope you have an enjoyable St. Patrick’s day.
*Recipes courtesy of BettyCrocker.com