Beef in a Blanket
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From the Cookhouse Cuisinier:
April 18, 2005: |
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What you need. |
What you do. |
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1 tbsp. Granulated yeast. 1 tsp. sugar. 1/2 cup warm water. |
Add yeast and sugar to water. Mix thoroughly and allow to sit
until foamy. |
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3 cups all purpose flour. 1/2 tsp. salt. 2 tbsp. melted butter.
1 beaten egg. Warm water. |
Place all ingredients in a counter top mixer. Add yeast mixture
and mix with a dough hook on low speed. Gradually add warm water
to get a slightly sticky dough. Leave dough in mixing bowl. Cover
with a towel and allow to rise until double in size. |
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Work dough down with mixer hook. Cover and allow to rise again. |
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2 cups beef stock. 1/2 tsp. basil. 1/2 tsp. Thyme. 1/4 cup minced
onion. 1/2 tsp salt. 1/4 tsp. ground black pepper. 2 cups sliced
mushrooms. |
While dough is rising, place all ingredients in a sauce pan and
simmer until bubbling. Simmer on low heat. |
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1 lb. ground round. 2 tbsp. corn oil. 2 cup chopped onion. I
cup chopped celery. 1 tsp. ground basil. 1/2 tsp Thyme. Salt
and pepper. |
While dough is rising, brown round in oil in a skillet. Add onion,
celery, basil, Thyme, salt, and pepper. Cook on low heat adding
water if needed. |
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Preheat oven to 350 deg. |
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When dough has risen work down and separate into 8 equal sized
balls. Roll each ball out on a flowered board into an 8 or 9
inch circle. |
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Place 1/8 of the meat mix off center on each circle. Fold dough
over meat. wet and pinch edge to seal. Cut a small slit in each
blanket for steam. Allow to rise for 1/2 hour. |
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Place Blankets on a buttered cookie sheet and bake for about
1/2 hour, until browned. |
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1/2 cup old water. 2 tbsp. corn starch. |
Bring gravy to boil. Stir corn starch into cold water until dissolved.
Thicken gravy. Serve blankets immediately with gravy and cooked
rice or rice pilaf. |