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

Cowboy Caviar.

Cowboy caviar is a a black bean salsa. It's not fish eggs, although the use of black beans, it's suppose to resemble fish eggs. Ha Ha


Ingredients

• 4 cups cooked black beans 
• 1/2 cup finely diced onion 
• 1 green bell pepper finely diced 
• 2 teaspoons minced garlic 
• 1 can of tomatoes with green chilies 
• 1 tablespoon of taco seasoning. 
• 1 tablespoon of lime juice 

 Directions
In a large bowl add all the ingredients. If you are using canned beans, drain and rinse the beans. Mix well, and refrigerate for at least four hours. Serve with chips and sour cream.

Best Chicken Soup

Ingredients:

• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 cup carrots, chopped
• 2 cups onion, chopped
• 2 cups celery, chopped
• 4 medium potatoes, cubed
• 2 tsp garlic, minced
• 8 oz chicken stock
• 1 cup white wine
• 1 cup water
• 2 (28oz) cans chopped tomatoes
• ½ tsp basil
• ½ tsp oregano
• ½ tsp pepper
• Salt
• 2 tbsp olive oil
• 3 tbsp fresh parsley
• 2 lb fresh cooked chicken breast fillets, chopped into cubes.

Instructions: 

In a large pot, heat the oil. Add chopped peppers, celery, onion, garlic and carrots and cook for about 15 minutes. Add the potatoes, clam juice, water and stir. 

Then add basil, oregano, pepper and parsley and bring to a quick boil. Lower temperature to medium and simmer the soup until the potatoes are beginning to soften. Add the cans of tomatoes and simmer for a further 30 minutes. 

Add the chicken for the last 3 minutes, or until heated through. . Adjust seasoning to taste

Let the soup stand for a little while, then serve with crusty French bread.

Chinese Style Stuffed Peppers

1 pound ground turkey
3 cups cooked rice
3 tablesppoons soy sauce
4 tablespoons teriyaki sauce
12 diced onion
1 teaspoon diced garlic
11/2 cup diced Chinese vegetables
4 large bell peppers.
2 teaspoons Thai style chili sauce

Brown turkey burger, crubling as it cooks, add veggies, onion and garlic, soy sauce and teriyaki sauce cook until the meat is browned and the veggies are tender. Add the cooked rice mix well. Set aside to cool

Cut the very top off the peppers  carefully remove the core. Scrape out the white membrane. Fill the peppers with the mix rice mixture.

Top each pepper with an additional tablespoon of teriyaki sauce.

Bake at 350 for about 45 minutes, or until the peppers are tender.

Creamy Cauliflower Soup

1 head of cauliflower cut into chunks

1 small onion

1 small bell pepper

5 tablespoons butter

3 1/2 cups water

2 teaspoons of salt

Melt 2 tablespoon of butter in a large stock pot. Add the onion and 1/2 the bell pepper. Simmer about 5 minutes until tender. 

Add the water and 1/2 the cauliflower. Set aside one cup.   Bring to a boil. Add 1 teaspoon of salt.  The simmer for 10 to 15 minutes. 

Add the rest of the cauliflower and simmer for another 15 minutes. 

Mean while, melt the rest of the butter in a small sauté pan. 

Cut the cup of cauliflower in small florets. Sauté them with the rest of the bell pepper for 15 minutes. 

Blend the cauliflower until smooth. Add enough of the cooking liquid to make on smooth, but not too thick. It should coat a spoon. 

Stir in the rest of the salt. Serve with a garnish of the sautéed veggies. 

  

10 Nifty Things to put in your Crock Pot

10 Nifty to do with a crock pot this winter

1.    Lasagna

a.    Layer no bake lasagna noodles with meat and cheese and sauce. Cook in the crock pot for 6 hours on low.

2.    Baked Potatoes

a.    Wash 6 large baking potatoes, scrub well, wrap each tightly in aluminum foil, place in the bottom of the crock pot, add ½ inch of water. Cook on high until tender. Check to make sure to check the water periodically.

3.    BBQ Pork

a.    Trim the excess fat from a 4 lb pork roast sprinkle with salt and pepper. Cook in the crock pot for 2 hours. Pour off excess liquid. Then add favorite BBQ sauce and continue cooking on low for 6 more hours.

4.    Berry Cobbler

a.    Spray the inside of the crock with cooking spray. Put a one pound package of mix frozen berries into the crock. Sprinkle with 1/3 cup of sugar and 3 tablespoons of flour, and 1 teaspoon of lemon juice. Mix 1 cup of flour, ¼ teaspoon of salt, ¼ cup sugar, 1 teaspoon baking powder, 1 teaspoon vanilla, ½ cup milk, mix until smooth. Spoon over the berries and cook for 3 hours, serve with vanilla ice cream.

 

5.    Chocolate Smores Brownie Cake

a.    Spray the inside of the crock with a little cooking spray. Mix 1 box of brownie mix with ¼ cup of softened butter and 1 egg and pour into the bottom of the crock pot. Then mix 1 package of chocolate chip mix ¼ cup of butter and 1 egg. Drop that by spoonfuls in to the crock pot. Cook for 3 hours on high, then add 1 cup of marshmallows and 1 cup crumbled graham crackers. Cook an additional 20 minutes until the marshmallows are melted.

 

6.    Play dough for the kids

                                          i.    Mix 2 C flour, 1 C cornstarch, 1 C salt, 1/4 C cream of tartar, 2 C hot water, 2 t oil,. Cook in the crock pot for 30 minutes, stirring after 15, after it forms a ball, take it out and mix in a few drops of food coloring. If it is too sticky, add a couple of tablespoons of water. Wait until it cools and have fun.

7.    Make candles

a.    You need wax, (soy works best) candle holders, wicks with a base, put an inch of water in the crock pot, add the candle holders, break up small pieces of wax and place in each holder, put crock pot on warm, let the wax melt. Add a few drops of scent, and the wick. Turn off the crock pot and let them cool completely before taking them out. After that enjoy.      

 

8.    Potpourri

a.    Add whole cloves, star anise cinnamon sticks, oranges pieces and cranberries. Add just enough water to cover; there will be a wonderful scent in the air. Don’t let it boil dry check the water from time to time.

9.     

a.    Mulled Wine.

2 (750 ml) bottles, of wine preferably merlot, 2 oranges sliced, 1/2 cup honey, 8 whole cloves, 4 cinnamon sticks, 2 star anise, 1cup cranberries, add all ingredients to the crock pot. Cook on low until it starts to simmer. Remove the anise and the cloves. Put crock pot on warm. Keep warm during the party or gathering

10.  Cornbread Stuffing with Sausage

a.    One pound of sausage cooked, a 2 pound cornbread crumbled, 1 tablespoon sage,  2 cups chicken stock 2 cups finely chopped onion 1 1/2 cups finely chopped celery 1/4 teaspoon salt and Freshly ground pepper, to taste. Place all the ingredients in the crock pot and cook for 3 hours. This will make one less item to have to put in the oven for your holiday feast.

Black Beans and Rice

Meatless Monday

This recipe is quick and easy. It’s perfect for a work night dinner. Black Beans and Rice.

2 cans of black beans

3 small tomatoes, diced

½ diced onion

½ diced green bell pepper

2/3 cup vegetable broth

2 tsp cumin

1 tsp chili powder

Salt and pepper to taste

Sauté the onion and pepper in a little olive oil until soft. Add the beans, tomatoes, and seasonings. Bring to a boil and add the broth. Let it simmer for 5 minutes.

Serve over hot rice.

Easter Brunch

How about a nice Easter brunch? There are lots of great ideas out there. Here's one from Walmart. With my version I also add bell pepper and onion.

Pretty,  isn't it?

 

Ingredients

• 3 tablespoons butter
• 2 cups Ore-Ida Potatoes O'Brien
• 6 eggs
• 2 tablespoons milk
• 1/4 cup chopped bell pepper
• 2 Tbs. chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup pepper jack cheese
• 1/2 cup shredded cheddar cheese
• 1 cup bacon , crumbled

Instructions

1. Heat oven to 350°F.
2. Melt butter in a microwave-safe pie dish; add potatoes, bell pepper and onion,  microwave for 10 minutes.
3. Stir together eggs, milk, salt, pepper and pepper jack cheese. Pour over potatoes.
4. Bake for 20 minutes or until eggs have set. Remove from oven, and sprinkle with cheddar cheese and bacon. Serve immediately.

Mexi-Chicken and Rice

Here's a quick meal. and it is healthy and filling and so yummy. Chicken and rice Mexican style

 

2 ½ oz grilled chicken

¼ cup sliced onion

¼ cups sliced bell pepper

½ cups cooked brown rice

½ cup diced tomato

¼ cup sliced mushrooms

1 tablespoon sour cream

1 tablespoon mild salsa

2 tsp olive oil

1 tsp minced garlic

1 tsp chopped cilantro

 

Saute onion, bell peppers, garlic and mushrooms with the olive oil for 10 minutes, or until soft. Add the tomatoes and salsa. Simmer for another 5 minutes.

Meanwhile dice the chicken. And stir into the tomato mixture. Add the brown rice. Simmer 2 minutes. Spoon into a small bowl and, top with the sour cream.

Enjoy

 

(If you are counting points this is just 7 PointsPlus®.)

Kale with Creamy Cashew sauce

2 lbs kale

1/2 cup raw cashews

1/2 cup unsweetened soy milk

1 tbls onion flakes (optional)

1 tbls Dr Fuhman's VegiZest (optional)

Remove the thick stems from the kale and discard

Place the kale leaves in a large steamer pot. Steam 10 to 20 minutes

Meanwhile place remaining ingredients in a blender and blend till smooth

Place kale in a colander and press with a dish towel to remove some of the excess water

In a bowl coarsly chop and mix kale eith cream sauce. 

Broccoli Chicken and Rice

Chicken Broccoli and Rice. This is one version. I got this recipe from a friend. She doesn't use the paprika or celery, and she serves the brocolli on the side. There is probably a few other changes, but.. 

  

1/2 lbs chicken, cubed

1/2 cup celery, chopped

1 cup broccoli florets

1/2 Tbl onion powder

1/2 tbl garlic powder
1 tbl paprika
1 can fat free cream of chicken soup
1 cup light sour cream
2 bullion cubes
1/4 hot water
3 cups cooked rice
salt and pepper
2 Tablespoons olive oil



Add 2 tablespoons of olive oil to a large skillet. Add cubed chicken, selery, brocolli and salt and pepper. Saute for 10 mins.

  Mircowave 1/4 cup of water for 1 minute. add the bulion cubes and let disolve. Add the broth to the chicken.   Stir in the sour cream and and soup. Mix well and contunue simmering for another 10 minutes.   Serve over hot rice.    

 

 

 

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.
 

 

Hamburger Whoopy

When I was nine or ten I wrote down my first recipe in Gram's cookbook. I called it Hamburger Whoopy. It was very simple. I browned hamburger, added cream of mushroom soup, a little milk, mixed it together, and served it over mashed potatoes.

My other Granny used to make Beef Stroganoff, and pour it over potatoes and noodles. So this was my young version.

Today it's a little more sophisticated, adding onion and garlic, steak. Sauce and Worcestershire sauce.
1 Lb ground beef
1/2 med onion
1 4 oz can of sliced mushrooms
1 Tbl garlic powder
1 Tbl steak sauce
1 Tbl Worcestershire
1 Tbl vinegar
1 can cream of mushroom soup
1/2 cup light sour cream

Brown the ground beef. Add salt and pepper, garlic powder, steak sauce, soup, mushrooms - including the juice, and Worcestershire. Let simmer while the noodles boil.

Fill a 2 quart sauce pan about 2/3 full of water, and bring to a boil. Add salt and 3 cups of noodles. I like rotini or egg noodles. Cook 8 minutes.

When the noodles are cooked, drain the water. Add the sour cream to the meat and mushrooms. Fold in well.
Serve over the hot noodles. Enjoy.

Po' Boys

Mardi Gras...  Which is actually tomorrow, but they have been partying for a week.

If it is February in New Orleans it is time for Mardi Gras. The last big party before Lent. 
There are parades in the french quarter and hurricanes on Bourbon st, -- the drink, not the storm, and then there is the food, the music. Gumbo, Jambalaya, fried alligator, crayfish, king cakes, and zydeco ... and po'boys.

My Mom once told someone from Scotland, jambalaya was to New Orleans as Haggis is to Scotland. The lady had a strange look on her face, then tasted my mom's jambalaya, and looked pleasantly pleased. She then declared it was much better than haggis. Yyes oatmeal stuffed sheep's stomach would take some getting used to.

if you don't know what a po'boy is, it is a sub sandwich, but sometimes with some different ingredients instead of turkey and cheese, how about a oyster or a fried potato bo'boy?

We're gonna make a fried potato po'boy. This one is from Emril.

Ingredients


4 large Russet or Kennebec potatoes (3 to 4 pounds), peeled and cut into fries 1/2-inch wide and 1/2-inch thick
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
1/2 cup finely minced onion
2 tablespoons minced garlic
3 1/2 cups beef stock or low-sodium beef broth
3/4 teaspoon freshly ground black pepper
1 cup chopped leftover roast beef, preferably homemade
Salt, to taste
Peanut oil, for frying
4 po’boy bread or Italian or French bread, cut into 6-inch pieces
Mayonnaise, homemade or store-bought
6 ounces sliced Swiss cheese
Hot sauce, for serving (optional)

--------------------------------------------------------------------------------

Preparation

Rinse the fries well under cool running water until the water runs clear. Then place them in a large bowl and cover with ice water. Refrigerate for at least 30 minutes and up to 2 days.

Meanwhile, make the roast beef gravy: Melt butter in a medium saucepan over medium-high heat and whisk in the flour. Cook, stirring continuously, until a milk chocolate-colored roux is formed, 4-6 minutes. Add the onion and garlic, and cook until soft, 2-4 minutes. Whisk in the beef stock, little by little, and bring the sauce to a boil. Stir in the pepper, reduce the heat to a simmer, and cook until the sauce has reduced to a gravy consistency, 15-20 minutes. Stir in the roast beef and season with salt. Cover and set it aside until you are ready to serve the po’boys. The gravy can be made ahead and stored up to 1 week, refrigerated,

Fill a deep 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, or an electric deep-fryer, with peanut oil to a depth of 4 inches. (Make sure that you have at least 3 inches of space between the top of the oil and the top of the pot, as the fries will bubble up when they are added.) Heat the oil over medium-low heat until the thermometer registers 325ºF.

Drain potatoes and wrap them in a clean dishcloth; thoroughly pat them dry. Fry the potatoes in small batches in the hot oil, stirring them occasionally, until they are soft and limp and are beginning to turn blond, 6-8 minutes. Using a slotted spoon or a skimmer, carefully transfer the potatoes to paper towels to drain. Let them rest for at least 10 minutes and up to 2 hours. Turn off the heat.

When you are ready to serve the po’boys, set the oven to broil and reheat the frying oil to 350ºF. (Reheat the gravy if necessary.) Working in batches, return the potatoes to the hot oil and fry again, stirring frequently, until they are golden brown, puffed, and crisp, 2-3 minutes. Transfer the fries to a paper-towel-lined platter and season them with salt.

Halve the bread pieces lengthwise and spread both sides generously with mayonnaise. Place the bottom halves of the bread on a baking sheet and divide the fries evenly among them. Spoon some of the gravy over the fries, and then top with the Swiss cheese. Place the baking sheet in the oven and broil until the cheese is melted, 1-2 minutes. Remove from the oven and top with the remaining bread. Serve immediately, with additional gravy for sopping and with hot sauce if desired

Boiling the Bones

The other thing that happened at the end of last year, was i moved to a new apartment. This one has a little bit bigger kitchen. That means I can experiment a little more. the increase in counter space means I think I can make pizza..

I want the focus to still be on good old fashioned comfort food, with a a direction in cooking for two. That will be my challenge. I always cook for a crowd. When there really is just two of us.

More on soup stuff:


one of the things i learn working in the restaurant, was that if you roast the bones, you get a richer flavor to your broth. The trick is not to let them burn, but to give them a nice brown color.

In the stock pot, put in plenty of water and salt. also add veggies, like onion, celery, carrots.

let it simmer all day. i sometimes use my crock when making stock.

When I'm satisfied with it. I strain it toll the bones, and the veggies. Toss the bones. skim the fat off then freeze it.

Did you know that it easier to remove that fat from frozen broth? Reason because the fat doesn't freeze as hard as the broth.

Kimmie's Corn Chowder

I am ready rename the Midwest the Freezer. yes, it is winter, and winter is cold, and I did move here for the change in seasons, but I'm done. I am ready for spring.

On that note, the being cold part, I have been thinking about my favorite soups and stews. Tonight we will be having corn chowder, and as I  am always trying to loose weight, again, I will be making a light version. It will still be thick and yummy, but here is the regular version first.



Ingredients
1 12 to 16 oz bag of frozen corn
2 cans whole kernel corn, drained
1 can creamed corn
1/2 onion copped
1/4 green bell pepper, chopped
4 medium potatoes, peeled and diced
4 oz lean ham diced.
1 quart cream of celery soup
2 chicken bullion cubes
1/2 cup milk
2 tablespoons butter
salt and pepper to taste
1 tablespoon sugar

Garnish
sour cream
chives
crumbled bacon

Start by putting the corn in the bottom of the crock pot. next add the onion, bell pepper, an the potatoes.

 Stir together. Add the celery soup. Turn the crock pot on high, and bring to a simmer.

After it has simmered together for 2 hours, add sugar, salt and pepper. mix well.  Take about a quarter of the soup and put in a blender; blend until smooth. Add back to the pot. Turn down to low for two more hours. 

Serve with sour cream, bacon and chives.

To lighten this up, substitute cream of celery soup for low fat chicken broth, use low fat milk and light sour cream,  and turkey bacon. 

To get the same flavor, you'll need to add 1/3 cup finely diced celery and 1 teaspoon celery seeds. Add these at the beginning when mixing the corn onion and potato.