Food · Happy Times · Just Because

All About the Food (part 2)

So… I’m soooo full right now. A massive bowl of Scouse followed by 2 pancakes with Golden Syrup. You know when you massively overestimate how much food you can put in your belly?! 

The one thing I can report is that it was tasty! And I’ve got loads of Scouse left over for tomorrow and everyone knows that the only thing better than a pan of Scouse is a pan of Scouse the next day.

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SCOUSE OF DREAMS

And the pancakes turned out alright as well. Although I didn’t actually have them until 10pm because I got carried away watching some new TV programmes…

Once again, I hope everyone enjoyed their scran tonight! 

Sutz xxx

5 thoughts on “All About the Food (part 2)

    1. Thanks for your nice comment!

      Well Scouse has many variants but the ingredients I use are: Beef (any cheap cut really – the type that needs cooking for hours – we call it braising or stewing steak;) carrots; potatoes; onions; a swede; beef stock; plain flour; dried mixed herbs. There are no exact measurements for this but I used a 750g bit of beef, 2 medium onions, 1kg carrots – peeled and cut into chunks, around 1.5kg potatoes – peeled and cut in halves/quarters, a medium swede – peeled and cut into bitesized pieces, 3 beef stock cubes, a tablespoon of dried mixed herbs and enough water to cover about 1cm over everything.

      Dice the beef into large bite-sized chunks, coat with some plain flour and brown in a large saucepan/stockpot. Remove from the pan and set aside. Slice the onions and fry in the same pan until soft; add a little bit of water to prevent anything burning (there will be flour left on the bottom of the pan), add the chunks of carrot and swede and cook for about 5 mins stirring frequently. Put the beef back into the pan and add the water. Crumble in the stock cubes, and add the herbs. Season with a little salt and some black pepper. Add the potatoes and stir everything up. Bring to the boil and then let simmer for around 3-4 hours, stirring occasionally so nothing sticks to the bottom.

      Serve with pickled red cabbage and/or pickled beetroot, and some crusty bread. Enjoy!

      This is really great to have waiting at home when it’s really cold outside! It’s great the next day too (better in fact!) x

      Liked by 1 person

  1. Hey, I can see these photos!!! Not sure what happened to the others on the other posts. Oh, that looks soooooooooooooooooooo good. Yum!! I love stew in the cold months.
    ❤ J

    jwoolbright at gmail dot com
    HerPeacefulGarden.blogspot.com

    Like

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