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Author Notes: Lovage imparts such a unique flavor and perfume to a dish and I think it holds a great affinity for jerusalem artichokes, celery and sherry. Beef, sour cream and noodles round out the rest of this comfort dish, a real favorite of ours in fall and winter. —LE BEC FIN
ounces yellow onion, peeled and chopped
stalks celery, peeled and sliced across into 1/4 " pieces
cups jerusalem artichokes, washed but not peeled, sliced into 1/3 inch thick rounds and then cut in half again.
pounds ground beef chuck, 85% lean
Kosher salt and fresh coarsely ground black pepper
tablespoons chopped fresh lovage
tablespoons All Purpose or white whole wheat flour
1- 1 1/2
cups dry cocktail sherry
tablespoons worcestershire sauce
tablespoons tamari (or Japanese soy sauce)
cup sour cream
- In hot melted butter, saute onion 3-4 minutes over medium high heat. Add celery and jerusalem artichoke and cook about 5-7 minutes,til they just give when pierced with a skewer. Remove mixture from pan. In same pan,over medium high heat, add butter, melt, and saute beef with s and p til it has released its fat and there is still some pink remaining.
- Tilting pan, remove fat with spoon or paper towels. Sprinkle beef w/ flour, stir well and cook a few minutes to cook out the raw flour taste; add dry sherry and cook down til little liquid remains.
- Add cayenne through tamari , stirring well.Taste and adjust seasonings. Add vegetables back in,with lovage. Simmer 20-30 minutes, partially covered, stirring occasionally.
- Mix in sour cream; taste and adjust as needed.* Simmer a few minutes, just til hot; serve immediately.(Do not let boil or sour cream will separate- ugh!) Serve over al dente fettucini ,drained and well salted.
- *Notes: If more sherry is needed at this point, cook it down by 2/3 in a small pan over medium high heat, and add to the beef.
- Sliced and sauteed mushrooms also make a nice addition to this dish, added after the lovage.
- This recipe was entered in the contest for Your Best Celery Recipe