I’m angry at this recipe.
I’ve already mentioned my feelings about the whole Semi-Homemade empire, so just allow me to expand here.
This recipe included using puff pastry to make lovely little puffy rounds, to go with this (ridiculous) “stew.” I don’t know what went wrong, specifically, but instead of lovely little puffy rounds, I got these:
These are not lovely, puffy, or round. (Admittedly, the “not being round” thing was because I couldn’t find anything round to cut them with. BUT STILL. They could have at least had the decency to be lovely and puffy.)
And then, and then…
I made this “stew,” grumbling to myself the whole time. (NOTE: Yes, I realize I chose this recipe, but I needed something out of this book. I don’t think I really read the recipe through and understood what was going on until I made it.) I served it. Dennis ate some and was like, “This is…amazing. This is so good.”
. . . . . . . . . . .
Of course it’s good! It’s canned soup!
I told him, “Don’t be too impressed with it,” and he said, “Well, I know you were in there cooking for a while, and you cooked the meat. So yeah, it’s really good.”
I just can’t, Sandra Lee. I simply cannot.
So here you go. Here’s a “recipe” for “stew” sans lovely, puffy rounds. I don’t know why I don’t have a picture of the finished product…rage-induced amnesia, perhaps.
Beefy Stew
Serves 4
From Sandra Lee Semi-Homemade Cooking
Ingredients
1 1/2 lb. beef cube steak, cut into 1-inch pieces
Salt and pepper
2 Tbsp. flour
1/4 cup canola oil
2 cans vegetable soup
14-oz. cooking stock (You can use whatever: beef, vegetable, etc. I used turkey, because it was on sale.)
Sprinkle beef with salt and pepper, then toss beef with flour to coat.
Heat the oil in a heavy pot over medium-high heat. Cook the beef until brown.
Add the broth/stock and bring to a simmer.
Add the soup and simmer, uncovered, for 15 minutes.
That’s it.
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