With the holidays and winter quickly approaching, I’ve been hit with the urge to cook hearty meals. I found this recipe in an old issue of Food and Drink magazine and thought I could try it with veggie ground round, instead of pork.
The ground round wasn’t a spectacular substitute in this case, but the sauce was delicious!
On Sunday, I made a tourtière, also using ground round. Tourtière, for those who don’t know, is a French Canadian entrée also made with ground pork and spices in a pie crust. It’s traditionally eaten during Christmas eve, but frozen versions are available in most Canadian grocery stores throughout the year. My mom used to buy them and frankly when I was a child (during my meat eating days), I was never fond of it. I prefered steak pie, because ground pork always tasted weird to me.
Anyways, here is my version and the recipe is in the Holiday Recipes note:
I hadn’t realized that our ground round was “Mexican flavoured” until it was too late. But remarkably, the spices in the ground round contrasted well with the cranberries and other items in the recipe. For dessert, I prepared one of my father’s recipes-Carrot pudding with orange sauce. Hmmmm!
The recipe is handwritten, but I’ll type it out and post it on here soon!