Nicol Williamson’s Steak Mince and Stovie Potatoes for the #ColumboTV tweet-a-long

I am over-excited about next Saturday as I’m hosting the monthly #ColumboTV tweet-a-long.  Anyone can join in, just line up the DVD of  How to Dial a Murder (Season 7, episode 4) and press play at the appointed time, then enjoy the madness of the tweeting.  It is the most fun a Columbo fan can have I reckon.

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I am also excited as there will be a bit of a party going on at my house.  The legendary Caroline Frick – fellow film archivist and one-time partner in crime on the Silver Screen Suppers project will be here from Texas.  Yes-haw!  (Predictive text for yee-haw but I kind of like it!) 

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I found this old photo of us in Texas and my God, I AM The Pioneer Woman!

Also in attendance will be Dr Lawrence Napper, who was on the MA in Film Archiving with myself and Caroline, the also legendary Heather Temple and all of our respective beaus EXCEPT The Jinglemeister, who we have yet to meet but want to know EVERYTHING about.

We will be eating Nicol’s Mince and Stovies, which I can honestly say is easy, delicious, old fashioned fodder.  So I thought I would share the recipe so that other folks planning to join in with the tweet-a-long could make some too.  Here you go and I look forward to tweeting with y’all next Saturday night!

Nicol Williamson’s Steak Mince and Stovie Potatoes

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4 large potatoes peeled, cut in large pieces

1 and 1/2 pounds / 675 grams minced lean top quality steak 

1 medium sized onion, peeled and chopped

1 tablespoon butter (or bacon drippings)

4 carrots, peeled and chopped

About 1/2 cup / 120 ml water (stock or beef broth)

1 beef bouillon / stock cube (optional)

1 and 1/4 teaspoons salt

Ground pepper to taste

Butter (optional)

Parboil potatoes few minutes in boiling water.  Drain and reserve.

Cook mince steak and onion in butter (or bacon drippings) just until meat begins to turn brown.  Remove from heat.  Remove meat-onion mixture from skillet.  Reserve pan drippings.   

Grease large baking dish with butter (or bacon drippings).  Arrange layer of meat-onion mixture on the bottom of the casserole.  Sprinkle lightly with salt and pepper.  Top with layer of carrots.  Season with salt and pepper.

Repeat layers until all ingredients have been used.

Heat water (or stock or beef broth) in skillet in which meat and onions have been cooked.  For added flavour dissolve bouillion cube in water (or stock) in skillet.  Pour heated liquid over vegetables in casserole.

Arrange potato pieces on top of vegetables and mince to form a “fence”.  Salt and pepper lightly.  Dot butter on top of the potatoes if you wish.

Cover.  Bake in preheated 300 degrees F / 150 degrees C / gas mark 2 oven for 45 minutes.  Remove cover, allow to cook for 30 minutes longer or until potatoes are browned and tender.

Serves 4

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