roast potatoes with cinnamon cornbread

Direction:

for Slow-cooked beef in white wine gravy :

Preheat the oven to 350° F (175° C).

In a deep skillet, brown the beef in hot olive oil. Make sure that all sides are colored. Do this in two batches rather than crowd the meat in the skillet. The aim is to caramelize the outer layer of meat, adding color and flavor, and it won’t happen if the meat steams. This will take 15-20 minutes.

If you’re cooking in a casserole, transfer the browned beef and its juices and oil to it now. Otherwise, leave the beef in its skillet.

Cover the beef with the chopped onion, garlic and tomato. Place the bay leaf on top. Dribble some soy sauce over all. Season with cumin, salt and pepper to taste.

Do not add any liquid, but cover the casserole or skillet and place in the oven. Stir the stew to distribute everything after a hour. Now, you can judge whether to lower the temperature to 275° F (140° C) and keep cooking for another three to four hours, or leave it as is for another two hours. It’s up to your convenience.

Once the meat is tender and plenty of cooking juices have formed, it’s time to thicken the gravy. Stir the flour into the white wine, making a thin, smooth batter. Pour this batter into the stew, stirring to prevent lumps. Stir a good minute or two. Cover the stew again and let it cook another 15 minutes.

for Cinnamon Corn Bread with Strawberry Butter :

You need a hot oven for this one, preheat to 400 degrees.  Spray or grease an 8 inch round pan for thick bread or 10 inch round pan for a little thinner bread.

In a large bowl stir together the flour, cornmeal, sugar, salt, and baking powder.

Stir in the milk, egg, vegetable oil, and cinnamon.

Mix until it is totally combined and pour it into your sprayed pan.

Pop that into the 400 degree oven and bake for 20-25 minutes or until done.

While that is baking you can get the Strawberry butter made.  I had some extra strawberries I had taken out of the freezer from the summer share and decided to make this bread special with some delicious butter!

Whip 1/2 a cup of room temperature Amish Roll Butter in the mixer.

Add in 1 Tablespoon of powdered sugar and 1 teaspoon of vanilla.  Whip until that is combined.

Add in 1/2 to 3/4 cup of strawberries and mix til combined.

OMG  this is the best ever.  Added to the top of a slice of warm cornbread and it tastes like a summer strawberry shortcake!

Enjoy this everyone…I know you will!

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