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Scouse: Liverpool's 'National' Dish
Member Name: merseyblue
Advantages: Cheap, Tasty, Wholesome
Disadvantages: Doesn't freeze well
For a hearty, wholesome and delicious meal for all the family why not try your hand at making a pan of 'Scouse'. A favourite dish in Liverpool usually made by someone's Nan and enjoyed by all.
What you will need.....
- 600g stewing steak/lamb (or use 300g of each)
- 2 large onions (red or white/chopped)
- 1.5kg white potatoes (peeled)
- Salt and pepper to taste
- 4 or 5 carrots (chopped)
- Worcestershire sauce (optional)
- 3 cups of beef/lamb stock
How to make it.....
- Lightly brown meat with a dash of oil then transfer to saucepan
- Add the onions and brown
- Add a dash of Worcestershire sauce
- Add carrots
- Finely chop 1/2 of the potatoes and add
- Cover with cold beef or lamb stock (or oxo cubes mixed with cold water)
- Add salt and pepper
- Simmer for 2 hours stirring from time to time
*The potatoes and onions will start to break down thickening the sauce*
- Chop the remainder of the potatoes into larger chunks than before and add to pan
- Add more Worcestershire sauce
- Simmer on low heat for another hour
If you are vegetarian leave out the meat, add extra vegetables and make a 'Blind Scouse'
How to serve.....
-Serve with warm crusty baguettes with butter and either pickled red cabbage or beetroot
-Will keep for 48 hours in a fridge
Scouse - Liverpool's Taste Sensation :)
Summary: A firm favourite on the dinner table of Liverpool