Beef Stew and Smallfries

For the meat-and-potatoes people in your life (ba-dum-tshhh!) It's December, and the weather here in Texas is finally cooling off. And by "cooling off," I mean that it dropped from high sixties to mid-thirties in a matter of hours. The forecast predicts that the temperature will drop further still, which can mean only one thing--it's stew season! The beef stew is a take on one I've been making for years, from a recipe called "Elegant Steak and Rice." The fries are an adaptation of a recipe I borrowed from a good friend of mine. It's a family recipe of hers (there's no better kind, in my opinion), but she normally makes it with golden or russet potatoes. I thought that the tartness of the red potatoes would complement the stew (beef stroganoff is, after all, made with sour cream). This is what happens when I am left alone with a well-stocked pantry. I experiment, and I do end up eating well.

Ingredients

Beef Stew

• 1/2 yellow or white onion
• 1 lb. ground beef (or beef tips)
• 1 can Cream of Mushroom soup
• 1 clove garlic
• 1 small can mushrooms (or fresh--fresh are actually better, just remember that they have to cook longer)
• 1/2 cup cooking sherry
• Salt and pepper to taste

Smallfries

• Some sizeable red potatoes (the rule my family has always followed for potato dishes is "one for every family member, plus one extra."
• about 1 tsp oil (I'm using coconut oil for flavor and because it's healthier, but vegetable oil is a perfectly good substitute.)

Directions

First, cut your vegetables. I usually cut them first--and all at once--to avoid cross-contamination. Leave them on the cutting-board, though; the vegetables should be cut first, but the meat needs to cook first. I started with the potatoes. Cut them into thin slices, then into slivers (I just know there's a fancy term for this, but I cannot for the life of me recall it):

Then slice your onions and mince your garlic.

Brown the hamburger meat in a deep skillet. Then add the onions, garlic and mushrooms. When vegetables are sauteed, add sherry and cream of mushroom. When it comes to a boil, reduce heat and simmer.

While you're waiting for your vegetables to soften, saute the red potato slivers in the small amount of oil. If done correctly, the slivers should stick together once browned. When fries are done, remove them to a plate lined with a paper towel.

When the stew is done, serve it over the fries. Add a side of buttered bread for a complete meal.

Yes, I did give myself a larger portion after I took this picture.