Best Devonshire Stew Recipes

EASY DEVONSHIRE CREAM

Steps:

• In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.

PITTSBURGH DEVONSHIRE SANDWICH RECIPE

Steps:

• To make the Cream Sauce:
• Melt 3/4 stick butter in deep pan and add flour, stirring constantly.
• Add chicken broth and then hot milk and salt, for 20 minutes, still stirring.
• Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.
• Preheat oven to 450 degrees.
• In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon.
• Add 5 thin slices of cooked turkey breast.
• Cover completely with cream sauce.
• Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika.
• Bake 10 to 15 minutes or until golden brown.
• Take out the oven and ENJOY!

DEVONSHIRE STEW

Steps:

• Combine the potatoes with the cabbage and onions and season with salt and pepper.
• In a large frying pan or casserole, melt the butter and fry the mixture until brown.
• Serve hot.
• Note: Cooking time does not include boiling the cabbage or onions.

STRAWBERRY DEVONSHIRE PIE

Steps:

• Soften gelatin in water.
• In saucepan, combine sour cream, egg yolks, sugar, milk and salt; mix well.
• Cover and cook over medium heat, stirring constantly, 5 minutes.
• Blend in gelatin.
• Cool, stirring occasionally until thick but not set.
• In small mixer bowl, beat egg whites with almond extract at high speed until soft mounds form.
• Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form.
• Fold into chilled mixture gently but thoroughly.
• Spoon into baked pastry shell.
• Chill until set, about 2 hours.
• Arrange strawberry halves on top of pie.
• Heat jelly with water, stirring constantly until jelly melts; spoon over strawberries.
• Chill until served.

THE DUCHESS OF DEVONSHIRE'S BEEF BOURGUIGNON

Steps:

• Preheat oven to 350 degrees. Pat stewing beef dry. Heat 1 tablespoon oil in Dutch oven over medium-high heat and brown meat on all sides in batches, adding a little more oil if necessary. Remove meat with a slotted spoon as it cooks.
• Add carrot and onion to drippings in the pan and sauté until golden. Add the garlic, salt and pepper and sauté for 1 minute. Sprinkle flour over vegetables and stir to coat. Cook for 1 minute. Add meat and mix well. Stir in wine gradually until flour is blended. Add bouquet garni and heat to boiling. Cover and bake 1 1/2 to 2 hours, until meat is tender, lowering heat to 300 degrees after 1 hour and adding a little water if the liquid is below the level of the meat.
• While beef cooks, heat a small saucepan of water to boiling, add pearl onions and boil for 1 minute. Drain and rinse with cold water. Snip tops of onions with kitchen scissors, pull back skins and trim them off at roots. Place peeled onions in the same saucepan and add 2 cups water, along with the sugar and butter. Heat to boiling and simmer, stirring frequently, until onions are transparent and tender, the liquid has evaporated and the onions are coated with a caramelized glaze, for about 45 minutes. Set aside.
• While onions cook, cut bacon crosswise into 1/4-inch wide pieces. Fry in a skillet over medium heat until browned and crisp. Remove bacon to a bowl and brown mushrooms on both sides in drippings. Add mushrooms to bacon and set aside.
• When beef is tender, remove bouquet garni and place meat in one bowl and its cooking liquid in another and clean out the pan. If cooking liquid is thin, boil it until it thickens to a coating consistency. Return the stew to the pan and adjust seasoning. Add onions, bacon and mushrooms and pour on liquid. Heat through. Serve with the potatoes or noodles.

DEVILLED BEEF

Steps:

• Cut chuck steak into 1 inches cubes.
• In a saucepan melt shortening, add the onions and meat and brown for 5 minutes, stirring frequently.
• Add the flour and mix well. Add the rest of the ingredients and bring to the boil, stirring constantly.
• Reduce the heat cover with a lid. Simmer very gently, stirring occasionally, for 2 - 2 1/2 hours or until the meat is tender.
• Season to taste. Turn into a warm casserole and serve immediately.
• It suggests to serve this with either plain boiled or creamed potatoes and buttered cabbage or spring greens.