Groats are the whole oat kernel that hasn’t been cut or flattened in any way. Steel-cut oats, also known as Irish or Scottish oatmeal, are whole oat groats cut into smaller pieces. These are the most nutritious versions of the grain. They are flavorful and nicely chewy and can be eaten with your favorite finish – milk or a non-dairy alternative, sugar or honey, raisins, chopped bananas, toasted nuts or seeds – almost anything that strikes your fancy will work.
Tourtiere With Mushroom Sauce
2015-10-27 18:12:56
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Ingredients
- Enough pastry for 3, 2-crust pies
- 1 1/2 lbs. lean ground pork 750g
- 1 1/2 lbs. lean ground beef 750g
- 1 1/2 cups finely chopped onion 375ml
- 1 tsp. thyme 5ml
- 1 tsp. sage 5ml
- 1 tsp. dry mustard 5ml
- 2 tsp. salt 10ml
- 1/2 cup chopped fresh parsley 125ml
- 2 garlic cloves, minced
- pepper to taste
- 1 cup water 250ml
- 1 cup bread crumbs 250ml
- or 2 cups (500 ml) mashed potatoes
- Mushroom Sauce
- 2 Tbsp. butter 30ml
- 3 cups sliced mushrooms 750ml
- 1/2 cup sliced onions 125ml
- 2 Tbsp. butter 30ml
- 2 tsp. flour 10ml
- 1 cup beef broth 250ml
- 1/2 cup dry red wine 125ml
Instructions
To Make Filling
- In frying pan, lightly brown meat. Drain off fat. Add onion and stir in seasonings. Add water, cover and simmer 15 minutes, or until most of liquid is absorbed but mixture is still moist. Add bread crumbs. Let cool. Spoon mixture into pastry-lined 9″ pie plates. Cover with top crusts, seal and flute edges. May be frozen at this point. Cut slashes on top to release steam. Bake 425 F for 15 minutes, reduce heat to 350F and bake 30 minutes or until well browned. This recipe can also be made as an appetizer using tart shells.
- To Make Mushroom Sauce: Saute mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere.
- For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream.
Instructions
- To Make Mushroom Sauce: Saute mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere.
Notes
- For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream.
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