Foods Market near New York's Central Park South/West provides baggies in
fresh produce department have recipes on them. Could not resist adding this one to the site. Beware —have not tried it yet. Will report after we have
tried the recipe.
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons parsley, minced
1 tablespoon grated lemon rind
2 tablespoons butter, unsalted
2 tablespoons nonfat plain yogurt
¾ cup low-fat milk
1 teaspoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
¾ cup dry white wine
1 ¼ cups beef broth
2 ½ pounds stewing beef
4 medium carrots, cut into one-half-inch thick slices
4 medium potatoes, cut into bite-sized pieces
3 tablespoons cornstarch mixed with 3 tablespoons cold water
- Combine flour, baking powder, salt, 1
½ teaspoon parsley and 1 teaspoon lemon
rind in a mixing bowl. Add butter and yogurt and mix well. Add milk and
stir until loose and sticky. Cover and refrigerate.
- Heat olive oil in a large, deep, cast-iron skillet. Add
onion and garlic and cook for five (5) minutes. Brown beef for approximately
twenty (20) minutes. Add wine and simmer for an additional five (5) minutes.
Stir in beef broth, and remaining parsley and lemon rind. Season with salt
and pepper. Add the carrots, and potatoes and simmer for forty-five (45)
minutes, skimming the broth from time to time.
- Stir ¼ cup of the
hot broth mixture into the cornstarch mixed with water. Pour mixture back
into skillet and simmer for two (2) minutes. Remove from heat.
- Preheat oven to 400° F. On a floured surface, roll the
refrigerated dough to fit the diameter of the skillet. Cover the top of the
skillet with dough. Pinch the sides. Poke the top a few times with a fork.
Bake until dough is lightly browned, about fifteen (15) minutes.
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