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Posts Tagged ‘Stew’

postheadericon Schnitz un Knepp

Schnitz und Knepp is quintessential Pennsylvania Dutch; an old recipe, the name translates to “Apples and Buttons”.  The dish consists of schnitz (dried apples), ham, and knepp (the dumplings or “buttons”). It gets its “sweet/sour” flavor from the tart apples and the brown sugar in the broth. Not difficult to prepare, it does take some time due to the cooking of the ham piece and the soaking of the dried apples, but both those steps can occur mostly simultaneously.  Cool weather season is a great time to make this dish, but it is certainly enjoyable year round!  If you do not want to make dumplings from scratch, you could use a baking mix and make the dumplings using the recipe on the box. I encourage you to make the scratch version though. In some areas of Pa Dutch country, you will find schnitz un knepp on the menu at restaurants and diners. It is often served accompanied by a salad of greens with Hot Bacon Dressing.

Some things to keep in mind:

  • This dish can also be made with ham hocks, or even some slices of smoked ham.
  • Make sure to use TART apple schnitz in this dish. Commercially available schnitz comes in two versions — tart or sweet.
  • Schnitz can often be found in Amish and Pa Dutch area markets in bags, ready to soak.
  • Schnitz can be purchased online, but can be expensive that way.
  • You can make your own! Dried tart apples can be made in a food dehydrator or in your home oven if you have a dehydrating setting..

Schnitz und Knepp

Schnitz und Knepp

Schnitz un Knepp

Ingredients

  • 1 lb. dried apples
  • 2 to 4 tablespoons brown sugar (depending on your personal taste)
  • 1 chopped medium onion
  • 3 lbs. end piece smoked ham
    KNEPP:
  • 2 c. sifted flour
  • 1 tsp. salt
  • 1 egg, beaten
  • 3 tbsp. melted shortening
  • 4 tsp. baking powder
  • 1/4 tsp. pepper
  • 2/3 c. milk

Instructions

  1. Place dried apples in a bowl and cover with enough water to cover. Set aside and soak for 3 hours.
  2. Place ham piece in large pot that has a tight-fitting lid. Add enough water to just cover meat and simmer 1-1/2 to 2 hours covered.
  3. When ham is tender, remove from pot, pull ham from the bone, and cut into cubes, return to pot and add the onion and dried apples along with the water in which the apples were soaked.
  4. Add the brown sugar and simmer for 30 to 40 minutes OR until apples are tender.
  5. When apples are tender, make the knepp.
    KNEPP (Buttons = dumplings)
  1. In a bowl, stir together flour, baking powder, salt, and pepper.
  2. In another bowl, mix egg and milk well, then add to dry ingredients.
  3. Drizzle in the melted shortening and mix just enough to dampen dry ingredients.
  4. With the ham broth in the pot boiling, drop the dumpling batter (knepp) from a table spoon on to the boiling broth.
  5. Cover tightly, reduce heat but keep the broth bubbling lightly and cook 18 to 20 minutes without lifting lid.
  6. Serve hot with broth.
http://www.acoalcrackerinthekitchen.com/2018/11/26/schnitz-un-knepp/

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postheadericon Guinness Stew

For deep, rich flavor, this stew can’t be beat.  I absolutely love it and make it often. It is delicious accompanied by a nice slice of buttered dark rye or pumpernickel to soak up the gravy. I make this the day ahead of when I plan to serve it. I believe that stews, as with many soups, improve in flavor when allowed to “age” that way before serving, but sometimes, the sight and aroma of it cooking means I have to have a dish immediately once it is done. The brown sugar in this recipe balances the flavor of the Guinness. I use red potatoes in this recipe because their moisture and starch content work perfectly and they do not turn to mush during the simmer time. This version of the stew has the potatoes added. Some people omit the potatoes from stew and serve it ladled over mashed potatoes.

Mrs. Fogg’s Guinness Stew

Mrs. Fogg’s Guinness Stew

Guinness Stew

Ingredients

  • 2 to 3 pounds chuck roast or stewing beef, cut into bite size pieces (about 1 inch square)
  • 3.5 pounds red potatoes, peeled and cut into 1 inch pieces
  • 2 pounds baby carrots, cut in half or regular carrots cut into 1/4 inch slices.
  • 1 large sweet onion, cut into wedges
  • 2 T jarred beef bouillon (like Minor's, Orrington, Better Than Bouillon.)
  • Half a small (6 oz) can tomato paste
  • 1/4 cup loosely packed dark brown sugar
  • 1- 12 ounce bottle Guinness Draught
  • 2 tsp. garlic and herb seasoning (McCormick, etc.)
  • black pepper and salt to taste
  • 1 large dried bay leaf
  • 3-1/2 cups water
  • 1/4 cup flour
  • Canola oil (for browning and as needed in the recipe)

Instructions

  1. Cut beef info bite size chunks. Pat very dry with paper towels. Prepare veggies, soak potatoes in cold water until ready to use.
  2. Heat large stew pot or dutch oven over medium high heat until hot.
  3. Add 1 T. oil to pan, add one third of well dried beef chunks to pan and cook until VERY well browned on all sides. Do not crowd pan. Do in batches to allow beef to brown rather than steam.Remove to dish, add another T oil if needed and brown next batch of beef. Repeat until all beef chunks are crusted and well browned. This step is imperative for rich flavor. Remove beef to dish with previous batches.
  4. Toss onions into pot and brown lightly. Remove onion to dish with beef.
  5. Add 3 T oil to pan then sprinkle with flour. Turn down the heat and stir oil and flour together to lightly cook flour about 2 to 3 minutes.
  6. Remove pot from heat. Pour in the bottle of Guinness and stir rapidly with wooden spoon to de-glaze the pan. Scrape the pot well to loosen all bits, then add the water, the beef bouillon, tomato paste, brown sugar, seasonings, bay leaf, salt and pepper to taste. Stir well.
  7. Add the vegetables, place lid on pot and bring to boil. Turn down to simmer, cook 90 minutes or until beef and vegetables are tender, stirring frequently. If you cut the vegetables and beef into larger chunks, cooking time will have to be increased.
  8. Remove bay leaf before serving.

Notes

Note: The liquid at the beginning of cooking will likely not cover the vegetables, but the veggies will release moisture and the liquid will increase as it cooks. Keep a lid on the pot, allow the condensation from the lid to drop back into the pot when you remove the lid to stir the stew. If it is too thick for your taste, add small amounts of water and adjust seasonings if necessary. Can be made the day before serving - this reheats well. It also freezes well.

http://www.acoalcrackerinthekitchen.com/2018/09/26/guinness-stew/

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