Does this recipe for stewed beef look good?

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cool
have you heard of these mashed potatoes..?
www.simplefrenchcooking.com

Cheesy, Yummy, Potatoes (Pommes Aligot) — Simple French Cooking

Pommes Aligot, or cheesy potato fondue, is an incredibly easy dish to master. The key components are good mashed potatoes, lots of cheese, and the desire for a workout.
www.simplefrenchcooking.com www.simplefrenchcooking.com
health wise it is on your own risk..

can i store the Worcestershire sauce in the fridge? will it last even longer.. i don't use it much..
 
1. i bought a 125 ml Worcestershire that comes from mexico for 21.50 NIS. this is what they had in the shop..
2. the shop manager told me there is a shortage of cream, so i'm looking for an alternative for the mashed potatoes.

is there an alternative for cream for the mashed potatoes?
 
I just keep my sauce in the pantry. Don't think using fridge storage will make any difference.

By shortage of cream, just the cream or all milk products?
You can use plain milk if you want. Doesn't have to be cream, it's just much more 'deluxe' that way.
Some people also use Creme Cheese in their mashed potatoes. I think I've done it but honestly don't remember. Again, it adds an extra luxuriousness to the potatoes. Don't forget to also add a good blob of butter.
Just don't overwhelm your potatoes. I'm sorry I don't have quantities of ingredients to help you.
 
dragnlaw said:
I just keep my sauce in the pantry. Don't think using fridge storage will make any difference.

By shortage of cream, just the cream or all milk products?
You can use plain milk if you want. Doesn't have to be cream, it's just much more 'deluxe' that way.
Some people also use Creme Cheese in their mashed potatoes. I think I've done it but honestly don't remember. Again, it adds an extra luxuriousness to the potatoes. Don't forget to also add a good blob of butter.
Just don't overwhelm your potatoes. I'm sorry I don't have quantities of ingredients to help you.
Click to expand...
just cream
i will use milk
 
Believe it or not, I'll occasionally add mayonnaise to mashed potatoes, along with the milk. Just a good sized glop, if you will, maybe 1/4 of a cup per pot of potatoes (5 or 6 medium potatoes). It makes them nice and creamy and they don't taste mayonnaisey at all. Never once have I ever heard anyone say "Is there mayonnaise in these potatoes?"

But, again, that's alongside the milk or cream. It's not just straight mayo and nothing else.
 
dragnlaw said:
I just keep my sauce in the pantry. Don't think using fridge storage will make any difference.

By shortage of cream, just the cream or all milk products?
You can use plain milk if you want. Doesn't have to be cream, it's just much more 'deluxe' that way.
Some people also use Creme Cheese in their mashed potatoes. I think I've done it but honestly don't remember. Again, it adds an extra luxuriousness to the potatoes. Don't forget to also add a good blob of butter.
Just don't overwhelm your potatoes. I'm sorry I don't have quantities of ingredients to help you.
Click to expand...
i found cream at the end while buying the cheese for it. there is a shortage but it is possible to find it sometimes.
 
this is the sauce i bought..
 

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That's really too bad. I went back and read the recipe again and yeah, now I think that is too much honey. But then I don't care so much for savoury dishes that are sweet! LOL, I usually avoid them.
You could still do that recipe - just without the honey or perhaps only a tablespoon to give it a hint of sweet.
 
dragnlaw said:
Excellent choice! Just keep it in your cupboard, no need to put in the fridge.
Click to expand...
do you know this brand..?

and yes.. i will find another recipe for the stewed beef. maybe one of those presented by foodwishes

i will have a sweet year with all this sweetness..
 
If glad you are ok with all the strife in your country...

But I suggest trying Ms. Mofet's recipe that she posted here which is specific to a pressure cooker. That will give you a good start and a baseline from which to improvise.

Im getting my covid and flu shots on Sat morning and if I dont feel too punky, Im definitely making her recipe this weekend.

You can always add a couple of tablespoons of balsamic at the end
 
SEEING-TO-BELIEVE said:
cool
have you heard of these mashed potatoes..?
www.simplefrenchcooking.com

Cheesy, Yummy, Potatoes (Pommes Aligot) — Simple French Cooking

Pommes Aligot, or cheesy potato fondue, is an incredibly easy dish to master. The key components are good mashed potatoes, lots of cheese, and the desire for a workout.
www.simplefrenchcooking.com www.simplefrenchcooking.com
health wise it is on your own risk..

can i store the Worcestershire sauce in the fridge? will it last even longer.. i don't use it much..
Click to expand...

SEEING-TO-BELIEVE said:
cool
have you heard of these mashed potatoes..?
www.simplefrenchcooking.com

Cheesy, Yummy, Potatoes (Pommes Aligot) — Simple French Cooking

Pommes Aligot, or cheesy potato fondue, is an incredibly easy dish to master. The key components are good mashed potatoes, lots of cheese, and the desire for a workout.
www.simplefrenchcooking.com www.simplefrenchcooking.com
health wise it is on your own risk..

can i store the Worcestershire sauce in the fridge? will it last even longer.. i don't use it much..
Click to expand...
Yes, yes, I know them well. We've had them made properly in Paris.

They really arent mashed potatoes, they are another thing altogether. Im a good cook but Id never attempt to make aligot at home.

Here's a video of the best place in Paris to get aligot

https://www.tiktok.com/video/7189369085812034822
 
Last edited:
SEEING-TO-BELIEVE said:
do you know this brand..?
Click to expand...
Yes, Crosse & Blackwell is rather internationally known... and trusted. Originally established in 1706 and then bought by Edward Crosse and Thomas Blackwell in 1830, finally bought up by the Swiss conglomerate Nestle's in 1960.
(and yes, I looked it all up).

Although Worcestershire Sauce was not invented by them but by Lea & Perrins, in 1837. Also internationally known.
(and I looked that up too, :mrgreen: )
 
jennyema said:
If glad you are ok with all the strife in your country...

But I suggest trying Ms. Mofet's recipe that she posted here which is specific to a pressure cooker. That will give you a good start and a baseline from which to improvise.

Im getting my covid and flu shots on Sat morning and if I dont feel too punky, Im definitely making her recipe this weekend.

You can always add a couple of tablespoons of balsamic at the end
Click to expand...
thank you.. it's not easy but we will go through it..
i will consider that next time.. i don't eat a lot of red meat.. just once a week.. or so..
i feel pity for the cows.....
 
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