This post is long over-due, I know.
In late February I took my mom, little brother, and Paul on their first trip to Europe. We started in London, took the train to Margraten, and then finished up in Berlin, checking out various WWII relics along the way. Tonight we will look at pictures, laugh about the adventures, and try to recreate the food.
London: Steak and Guinness Pie
Margraten: Steak Tartar
Berlin: Currywurst and soft pretzels*
Steak and Guinness Pie
1 & 1/2 lb stew beef, cut into 1″ cubes
2 tbsp lard
1 medium yellow onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
2 cloves garlic, peeled and crushed
1 bottle of Guinness
1 10 3/4 oz can of double strength beef broth (or reduced homemade)
1 tsp dried thyme
1 tsp ground pepper
Salt to taste (note stock is salty and I didn’t need to add any, so taste first)
Use crust recipe from Apple Pie on blog, just skip the sugar and add a little pepper for a more savory take.
In a dutch oven, or other heavy sided pot with a lid, melt 1 tbsp lard and brown beef cubes. Remove beef and set aside. Add second tbsp lard and saute onion, carrot, celery and garlic until softened.
Add browned beef, Guinness, beef broth, thyme and pepper back to the pot and reduce heat to medium low, so that stew just simmers. Cover pot and simmer at least 1 hour. I let mine go about 1h 20m. You’ll know the stew is done when you can break up the beef with the back of a wooden spoon.
Break up all beef with a wooden spoon in the pot and simmer another few minutes with the lid off until the stew is thick with very little liquid left. Turn off heat and let cool slightly while you make the crust.
My crust recipe is very forgiving and does not need to be refrigerated. Make crust following recipe for apple pie and roll out half to fill a standard pie pan. Fill with beef stew. If stew is a little runny, perfect, if it seems almost dry, add in a little more Guinness to keep it moist while baking. Roll out second half of dough, cover pie, seal edges and cut a few vents.
Bake at 375 for about 40 minutes until crust is brown and insides are bubbling. I like to serve mine at room temperature, but if you can’t wait, it’s okay.
Okay I know it’s not necessarily Dutch, but we did eat it in Maastricht, and we served french fries and mayonnaise on the side to increase authenticity. I did mine without raw egg, only because the eggs in my mom’s fridge were old. Don’t be afraid to swap mayo in recipe for a yolk if you have a fresh one, it is better. ***recipe contains raw meat. Duh.
8 oz fresh-from-the-butcher sirloin, trimmed
1 tbsp fresh parley, chopped
1 tbsp mayonnaise
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
A little Tabasco
2 tbsp capers packed in water, drained
Salt and pepper to taste
Immediately before serving, finely chop beef by hand, or in a food processor. Mix in all other ingredients to combine. Serve with small toast points, or just forks if you’re a true carnivore.
If you do not finish it all, do not serve again raw. You can, however, cook the rest up as a little burger or meat balls. They will be delicious!
Bratwurst (we bought ours from the local butcher)
Ketchup (sure Heinz works too)
1 tbsp olive oil
1 medium yellow onion, finely diced
1 14.5 oz can whole peeled tomatoes, drained)
1 tbsp brown sugar
1/2 cup cider vinegar
Pinch powdered mustard
Pinch ground Cloves
Pinch ground Mace
Pinch ground Cinnamon
1 bay leaf
Salt and pepper to taste
Medium to hot curry powder
Combine onion and oil in a medium sauce pan and saute until translucent. Add in all ingredients before salt and pepper, and saute for 45 minutes on low until a thick paste forms. Remove bay leaf and turn off heat. Puree sauce until smooth and add salt and pepper to taste. Sauce will keep in the fridge 3-4 weeks.
Cook bratwurst on the stove, or grill. Top with ketchup sauce and sprinkle with curry powder to serve.
*Mr Will made the soft pretzels from Alton Brown’s recipe online. I highly recommend, they were amazing.
With a meal of sausage, meat pie, raw beef, pretzels and french fries, it’s hard to imagine anyone being able to go back for seconds…yet Paul managed to have a second piece of meat pie.
I completely agree. It was so good and beefy, much more British than my previous attempts!