Vermont Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Boneless turkey meat, cut into walnut sized pieces
1 large: Onion, Peeled and Diced
12 ounce: New or Waxy potatoes, peeled and cut into 1 inch cubes
1: Green Pepper, de-seeded and diced
14 ounce: Tin Italian Tomatoes, drained
1/2 tsp: Freeze-dried thyme,
1/2 tsp: Freeze-dried oregano,
Salt and Pepper,
6 ounce: Sweetcorn Kernels,
1 tbsp: Oil,
Directions:
Heat the oil in a flameproof casserole and fry the turkey pieces until
golden brown.
Add the onions, potatoes and pepper. Mix in the tomatoes, breaking
them unp slightly with a fork. add the herbs and enough water just to
cover the turkey.
Simmer on top of the stove or in an oven preheated to gas mark
4/350F/180C for 45 minutes. Season generously then add sweetcorn.
If the sauce is very thin, dissolve a teaspoon of cornflour in a
little water and stir it into the casserole. Bring gently to the boil
until the sauce thickens.
You dont really need anything else with this, though you could
follow it with a little spinach salad.
Source: Michael Barry, Yes! Magazine
Source from luhu.jp
golden brown.
Add the onions, potatoes and pepper. Mix in the tomatoes, breaking
them unp slightly with a fork. add the herbs and enough water just to
cover the turkey.
Simmer on top of the stove or in an oven preheated to gas mark
4/350F/180C for 45 minutes. Season generously then add sweetcorn.
If the sauce is very thin, dissolve a teaspoon of cornflour in a
little water and stir it into the casserole. Bring gently to the boil
until the sauce thickens.
You dont really need anything else with this, though you could
follow it with a little spinach salad.
Source: Michael Barry, Yes! Magazine
Source from luhu.jp
Tags
Main dish