Stovies?

bigspender2 · 28 March 2006 at 9:01AM

Hi i have been a lurker for a while now, just decided to post with this question how do u make yours?
I make mine with potatoes and a tin of stewed steak ( normally Asda's own brand) and add a oxo cube to this, my daughter finds the stewed steak hard to chew, so any idea's thanks. :

tryingtobegood · 28 March 2006 at 12:43PM

I've never made Stovies but I know my friend uses Lorne (Square) sausage, beef stew and potatoes.. I don't know what quantities.

twink · 28 March 2006 at 12:46PM

i do mine with corn beef school does theirs with mince

**purpleprincess** · 28 March 2006 at 12:53PM

What are stovies???

otterspasm · 28 March 2006 at 2:11PM

Ditto! What are stovies?? They sound interesting. Any recipes?

Aril · 28 March 2006 at 2:15PM

Our Scottish friend always serves them with oatcakes and beetroot [I think the first ingredient is somewhat more traditional than the 2nd!]
Aril

llac · 28 March 2006 at 2:18PM

I do mine with lots of onions browned of in any dripping left from roast beef (Monday is usually stovie night!) add remainder of beef cut up small and leave to heat for 5 mins then slice on the tatties ,a wee bit of boiling water and seasoning , turn down low for as long as it takes to cook tatties.I leave mine on as long as possible as I like the bits that stick to the bottom of the pan!!

thriftlady_2 · 28 March 2006 at 2:34PM

Please explain stovies to us sassenachs(sp?)Are they potatoes and meat cooked slowly on top of the stove?

tootles_2 · 28 March 2006 at 2:44PM

I have mentioned stovies several times in the past, you melt dripping, either pork or beef, or if you must a little oil in a pan, chop up an onion and gently fry in the dripping until clear, peel some spuds and cut into slices, not too thick or they will take forever to cook. put the spuds in the pan, put on a lid and shake well to make sure the spuds are covered with the dripping, at this point I add a veg stock cube melted in a little water and then shake again, put on the lid and leave on a very low light unitl the spuds are cooked. Cube up a tin of corned beef, or slice cold sausages, put in with the cooked spud and turn off the heat, leave for about 10 minutes and them serve with buttered bread and BROWN sauce.

thriftlady_2 · 28 March 2006 at 2:49PM

Thanks Tootles,sounds just the thing for a rainy,windy day like today

anguk · 28 March 2006 at 2:57PM

Stovies sound a bit like "Pan Haggerty", although a true Pan Haggerty doesn't have any meat in.

I make what we call "Panacklety", fry the onions, add cubed potatoes and enough veg stock or water to cover, simmer for about half an hour then add cubed corned beef for the last 5-10 minutes. Delicious served with thick buttered bread dipped in the juices!

http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=panhaggerty

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Stovies?

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