Hungarian Beef Goulash by Eating Well

Hungarian Beef Goulash

From EatingWell:  January/February 2008

 

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.

See how to make this recipe

Makes: 8 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 4 1/2-8 hours

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Ingredients

• 2 pounds beef stew meat, (such as chuck), trimmed and cubed
• 2 teaspoons caraway seeds
• 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 large or 2 medium onions, chopped
• 1 small red bell pepper, chopped
• 1 14-ounce can diced tomatoes
• 1 14-ounce can reduced-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons chopped fresh parsley

 

Preparation

1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

• Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.

• For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition

Per serving: 180 calories; 5 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.
Nutrition Bonus: Zinc (40% daily value), Vitamin C (35% dv), Vitamin A (25% dv), Iron (15% dv).
Exchanges: 1 vegetable, 3 lean meat

Grilled Shrimp Tortillas

Shrimp Tortilla Wraps 

Ingredients 

• 4 flour tortillas
•  ½ cup red bell peppers, chopped
• 1 cup red onion, sliced 
• 1 can (8.5 oz) pineapple chunks, drain but reserve 
• 1 tbsp juice 
• 1 package of fajita seasoning 
• ½ lb grilled shrimp 
• 1 tsp vegetable oil

Instructions: 

In a skillet, heat the vegetable oil over medium heat. Add the onion and bell pepper and saute until almost done. Stir in the pineapple chunks and 1 tbsp pineapple juice, seasoning and shrimp. Stir until heated through.

Divide the shrimp mixture on the tortillas, roll up and serve immediately while still warm.

Mexican Polenta

Polenta is usually an Italian dish made with corn meal. It is usually a side dish in some Italian restaurants. It is really good grilled.

Ingredients

• 6 cups water
• 2 teaspoons salt
• 1 3/4 cups yellow cornmeal
• 3 tablespoons olive oil
• 3 tablespoons of tomato and chili mix. Rotel is a good brand. 
• pinch of cumin 
•  Cheddar Cheese

Toppings:

• Grilled bell peppers, red, green and yellow, cut into strips.
• medium salsa

Directions

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt and cumin. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Stir in the cheese and olive oil.Spread into a baking sheet. Pour salsa over the top. Bake at 250 for 15 minutes or until set. Top with the peppers. Slice and serve

Serve

Steak Italiano

Lidia oh Lidia. Have you met Lidia?

Here in Kansas City is one of her restaurants. It's on my list to visit one of these days. 

At this particular restaurant they feature a steak and potato dish.  

This is my version of that recipe. I call mine "Steak Italiano". 

This is really good. The steak tender, the fries crisp, and just hint of sweetness from the veggies. This is good eating KC style. The boy sat up and said " more please"

1- 10 oz strip steak

1/4 small onion

 1/2 red bell pepper

1/2 green bell pepper

1/2 yellow bell pepper

2 cloves garlic

4 oz can sliced mushrooms

1/3 cup marinara sauce

3 tbl olive oil

Frozen steak fries

Seasoning salt

Salt and pepper

For the fries, preheat  oven according  to package directions. Put a single layers of fries on a greased cookie sheet. Cook to package directions.

In a large skillet heat oil. Add the steak. Season with salt and pepper. Cook 7  minutes on medium heat. Season the other side also. 

Meanwhile slice the peppers, onion,  into small strips. Mince the garlic.

After desired doneness, remove the steak from the pan. 

Add the veggies to the pan. Stir fry until tender. Add the marinara sauce. Cook on low heat another 5 minutes. 

Remove fries from the oven, sprinkle with seasoning salt. 

Slice the steak into strips. Serve steak, add veggie mixture on top of sliced steak. Add the fries on the side.
 

 

Pizza Salad

Ingredients

• 1 pound spiral macaroni, cooked and drained
• 3 medium tomatoes, diced and seeded
• 16 ounces mozzarella cheese, cubed
• 1 to 2 bunches green onions, sliced
• 3 ounces sliced pepperoni
• 1 cup sliced mushrooms
• 1/2 cup diced ham
• 1/2 diced green bell peppers
• 2/3 cup grated Parmesan cheese
• 1 cup tomato ranch dressing*
• 2 teaspoons fresh basil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Croutons, optional

Directions

• In a large bowl, combine macaroni, tomatoes, mozzarella cheese, green onions, peppers, ham  and pepperoni. In a small bowl, combine 1/4 tomato sauce, 3/4 cup ranch dressing and Parmesan cheese, and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.

Corn Salad

Ingredients
1 can black beans, rinsed, drained
10 oz frozen corn kernels, thawed, drained (or fresh corn; about 1 3/4 cups)
1 medium sweet red pepper(s), chopped
1 medium orange bell pepper, chopped
1 medium yellow pepper(s), chopped
1 medium uncooked red onion(s), minced
1/2 cup(s) cilantro, fresh, minced
2 large tomatoes, chopped
1/2 cup green onions, minced. green part only.
Vinaigrette

3 Tbsp fresh lime juice
3 Tbsp olive oil
1 Tbsp lime zest
1 Tbsp kosher salt
2 tsp sugar
1 tsp cumin seeds


Instructions

In a large bowl, combine black beans,  corn, peppers, onion and cilantro.

In a small bowl, whisk together vinaigrette ingredients.

Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving.

Salsa Chicken and Rice

You are just home from work, and you are tired and hungry. The last thing you want to hear is
'hon, what's for dinner?' Ugh.
Here is a quick week night dinner.

Salsa Chicken and Rice

Ingredients

• 1 pound chicken breast
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1/2 large onion
• 1/2 cup chicken broth
• 1 1/2 cup salsa
• 4 teaspoons olive oil
• 1/2 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• dash salt and pepper

Cooking Directions

1. Heat oil in a large skillet. Add chicken breast. Ccook over medium heat. Add salt pepper, cumin, and chili pepper. Cook about 15 minutes depending on the thickness of the pieces.
2. When chicken is cooked, take off the heat. Add the peppers and onions to the hot pan. Saute the vegetables until soft. about 5 to 7 minutes
3. Cut the chicken into bite sized pieces.
4. Add back to the pan add broth and salsa. Simmer another5 minutes. Serve over hot rice. add a dollop of sour cream if desired.

Rosemary-Roasted Chicken and Vegetables

	Rosemary-Roasted Chicken and Vegetables
	Prep time:	20 minutes
	Cooking time:	40
	Level of Difficulty:
Ingredients 2 Tablespoons olive oil 2 Tablespoons balsamic vinegar 1 Teaspoon salt 1/2 Teaspoon black pepper 1/2 Teaspoon rosemary 12 skinless chicken thighs 3 Cups cauliflower florets 3 Cups broccoli florets 2 small red bell peppers Directions Heat oven to 400°F.  Cut red bell peppers into 6 pieces each (12 total). In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary.  Add chicken pieces and vegetables. Toss until well coated. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.  Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned. Serve with pan juices.

Turkey Enchilada Pie

A WeightWatchers recipe.

Ingredients

1 spray(s) cooking spray
3/4 pound(s) uncooked ground turkey breast
1 medium uncooked onion(s), chopped
1 tsp chili powder
3 Tbsp all-purpose flour
1 cup(s) fat-free skim milk
4 oz canned jalapeno peppers, drained and chopped
1/2 tsp ground cumin
3 large burrito-size wheat flour tortilla(s)
3 cup(s) fresh tomato(es), chopped
10 Tbsp low-fat shredded Cheddar cheese

Instructions

Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.

Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.

Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.

Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.

Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.

Tex Mex Egg Brunch

Looking for Mother's Day ideas? Me too. My Mom lives aways away, so breakfast in bed is not happening. I put a card in the mail yesterday. Our "Mothers' Day" will be next month when we get together in Seattle. Oh boy, oh boy)....

Anyway brunch ideas. I found this in Betty Crocker...

Ingredients:

. Crust


3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
2 tablespoons vegetable oil
1 egg

Topping

1 package (12 oz) bulk pork sausage
1/2 cup sliced red bell pepper
1/2 cup sliced onion
6 eggs
1/4 cup milk
1/2 teaspoon salt
Dash of pepper
1 tablespoon butter
2 cups shredded Cheddar cheese (8 oz)
2/3 cup  salsa, if desired
1/2 cup sour cream

1 Heat oven to 400ºF. Spray bottom and sides of 13x9-inch pan with cooking spray or grease with shortening. In medium bowl, mix flour, cornmeal, sugar, baking powder and 1/4 teaspoon salt. In small bowl, stir together milk, oil and egg. Add egg mixture all at once to flour mixture; stir just until moistened. Spread batter in pan. Bake 10 to 13 minutes or until light golden brown.

2 Meanwhile, in 10-inch nonstick skillet, cook sausage, bell pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Remove sausage from skillet; keep warm.

3 In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.

4 In same skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.

5 Arrange eggs over hot crust; top with sausage mixture. Sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted. Serve with salsa and sour cream.

http://www.bettycrocker.com/recipes/cowboy-breakfast-bake/74755a35-3954-4231-bf6d-f1ae0ac807c2

Oven Roasted Veggies

Ingredients

2 red peppers 1 green bell pepper 2 onions 2 zucchini 8 oz. box mushrooms 6 new potatoes, scrubbed 1 tsp. salt 2 cloves garlic, crushed or pressed coarsely ground pepper 1/2 tsp. oregano 1/2 tbsp. basil 1/2 tsp rosemary olive oil for drizzling Directions Wash and dry vegetables. Any combination of vegetables in season may be used.Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can be parboiled (or put in first). Arrange vegetables in a baking dish or roasting pan in a single layer. Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil. Drizzle the vegetables with olive oil and toss to coat well. Sprinkle with pepper, oregano, basil and rosemary. Roast in oven at 400°F; reduce heat if vegetables are browning too quickly before they are done. Vegetables may not cook at the same rate. As some of the vegetables cook, they may be removed while the others are left to finish cooking. Add more olive oil if the vegetables absorb the oil and become dry during the cooking (or use olive oil spray). Can be served hot or room temperature.

Asian Steak Salad With Mango

Serves 4

Hands-On Time: 30m

Total Time: 30m

Ingredients


3/4 pound sirloin steak (1 inch thick)
kosher salt and black pepper
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon chopped pickled ginger (found in the international aisle of the market)
2 teaspoons low-sodium soy sauce
3 tablespoons canola oil
1 large head romaine lettuce, cut into strips (about 7 cups)
1 mango, cut into thin strips
1 red bell pepper, thinly sliced
1/2 cup fresh basil leaves, sliced
2 scallions, thinly sliced
1 teaspoon toasted sesame seeds

Directions

Heat a large skillet over high heat. Season the steak with ¼ teaspoon each salt and black pepper. Cook 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and scallions and toss to combine. Gently fold in the steak and sprinkle with the sesame seeds.

By Cyd McDowell, February 2011
See Nutritional Information for this recipe »



Nutritional Information

Per ServingCalories 287Fat 15g
Sat Fat 2g
Cholesterol 31mg
Sodium 377mg
Protein 19g
Carbohydrate 21g
Sugar 15g
Fiber 4g
Iron 4mg
Calcium 69mg
What does this mean? See Nutrition 101.


Sent from my iPad

Dirty Rice

Traditional dirty rice is made with ground organ meats, but I'm not a fan. So i substitute ground beef. I also don't like it as spicy, so I use more bell pepper, and less hot pepper.. Ingredients


1 1/2 cup long-grain rice (Carolina, basmati, jasmine, etc)
2 cups chicken broth
2 cups water
3 Tbsp vegetable oil
1/2 pound ground pork
1/2 pound ground beef
3 slices of bacon, chopped
1/2 onion, chopped
2 celery stalks, chopped
1/2 green bell pepper or 1-3 jalapenos, seeded and chopped
1 Tbsp Cajun seasoning
2 green onions, chopped

Method

1 Cook the rice according to the package instructions, but use chicken broth for one third of the cooking liquid. So, for example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth. Once the rice has finished cooking, remove from heat and let sit for 5 minutes. Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool.

2 While the rice is cooking,  get a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.

3 Add the ground pork and ground beef and increase the heat to high. Allow the meat to brown before stirring. As soon as the meat starts to brown, add the final tablespoon of oil and add the celery, peppers, and onions. Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. 


4 Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon. Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine.

5 Turn off the heat and add the green onions. Toss once more to combine and serve hot.



Yield: Serves 4.

Stuffed Peppers

I remember these as a child. I always ate the filling out first. Others are topped with bread crumbs or cheese, but not this time time. Oh, and pleased don't be shocked at the secret ingredient...

Ingredients

1 lb gound beef

1/2 medium onion, chopped

2 cloves garlic, minced

4 bell peppers

2 cups cooked rice

1/2 stalk celery chopped

salt

pepper

italian seasoning

1 small can  plus 2 oz tomato sauce

1/4 cup stock

3 tablespoons ketchup

1/2 tablespoon worcestershire sauce

Directions

Cut top off the peppers Remove the core and stem.



. Brown ground beef, add salt, pepper and italian seasoning




 Cook 2 cups of rice according to the package directions.

Remove membrane, seeds, and rinse. Chop the  remaining peppers.



Mix ichopped onion, garlic and peppers in the ground beef.



Stir in the cooked rice.



Fill each pepper with beef and rice mixture



Add sauce and ketchup. Bake at 375 for 1 hour.

Cut the tops off the bell pepper, remove rthe stems, and mince the pieces. Chop the onion, garlic and celery and set them aside.

 Cook the rice according to package directions.

Brown the ground beef and add the salt, pepper and Italian seasoning. Gently remove the core, seeds, and the white pithy membranes from inside the peppers and gently rince out.

Add they chopped vegetables, and rice to the ground beef. add the broth and 2 tablespoons of tomato sauce. Mix well so it is all well incorperatoed.  The mixture should be moist and sticky.

Fill each pepper to the top, pack it down as you go. Mix the ketchup and the small can of tomato sauce together. Split the mix between the peppers.

Top with the tomato mixture and bake for one hour at 375 degrees.

Thai Chicken Stir-Fry with Peanut Sauce

Ingredients

Peanut Sauce (recipe follows)

3/4 pound boneless skinless chicken breasts
Nonstick cooking spray
1 small onion, thinly sliced
2 tablespoons water
1 large red bell pepper, diced
1 package (10 ounces) fresh spinach leaves, washed and torn
2 cups hot cooked white rice
3 tablespoons chopped fresh basil, mint or cilantro leaves


1. Prepare Peanut Sauce. Slice chicken breasts crosswise into thin strips.
2. Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until no longer pink in center. Remove chicken; set aside. Add onion and water to same skillet; stir-fry 4 to 5 minutes or until water cooks away and onion is crisp-tender and golden. Stir in Peanut Sauce. Add bell pepper and chicken; bring to a boil. Cook and stir until slightly thickened and heated through.
3. Meanwhile, place steaming rack in large Dutch oven. Add water just to base of rack. Bring water to a boil over high heat. Place spinach on steaming rack. Turn spinach with tongs until bright green and beginning to wilt. Divide rice among 4 plates. Place spinach on top of rice. Spoon chicken mixture over spinach. Sprinkle with basil.


Peanut Sauce
Makes about 1 cup

Ingredients

1/4 cup reduced-fat creamy peanut butter
1 tablespoon brown sugar
2 teaspoons dark sesame oil
1/4 teaspoon paprika
1/4 teaspoon coconut extract (optional)
1/2 cup fat-free reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons lime juice




1. Stir peanut butter, sugar, sesame oil, paprika and coconut extract, if desired, in small bowl until blended. Add chicken broth, soy sauce and lime juice; stir until smooth.



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