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
yellow onion, peeled and chopped
stalks celery, peeled and sliced across into 1/4 " pieces
1 1/2-2 cups
jerusalem artichokes, washed but not peeled, sliced into 1/3 inch thick rounds and then cut in half again.
ground beef chuck, 85% lean
Kosher salt and fresh coarsely ground black pepper
chopped fresh lovage
All Purpose or white whole wheat flour
1- 1 1/2 cups
dry cocktail sherry
tamari (or Japanese soy sauce)
In This Recipe
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.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.