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. —LeBec Fin
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Ingredients
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8-10 ounces
yellow onion, peeled and chopped
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2
stalks celery, peeled and sliced across into 1/4 " pieces
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1 1/2-2 cups
jerusalem artichokes, washed but not peeled, sliced into 1/3 inch thick rounds and then cut in half again.
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2 pounds
ground beef chuck, 85% lean
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Kosher salt and fresh coarsely ground black pepper
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3-4 tablespoons
chopped fresh lovage
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3 tablespoons
All Purpose or white whole wheat flour
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1- 1 1/2 cups
dry cocktail sherry
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1/4-1/2 teaspoons
cayenne
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3 tablespoons
worcestershire sauce
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3 tablespoons
tamari (or Japanese soy sauce)
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1 cup
sour cream
Directions
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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.
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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.
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Add cayenne through tamari , stirring well.Taste and adjust seasonings. Add vegetables back in,with lovage. Simmer 20-30 minutes, partially covered, stirring occasionally.
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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.
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*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.
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Sliced and sauteed mushrooms also make a nice addition to this dish, added after the lovage.
My 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, cardamom, and GARLIC! 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 review it 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.
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