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

Baked Macaroni and Beef

1 pound ground beef browned.
1 package mac and cheese make to package directions
1 can peas drained
4 Roma tomatoes chopped
1 can mushrooms
1 can cream of celery soup
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic salt
 1/2 cup chopped onion and bell pepper mixed
salt and pepper
1 cup bread crumbs
1/2 cup mozzarella cheese


Brown the ground beef breaking it up and crumbling while it's cooking add the in the seasons. Next add the drained peas the mushrooms with the can juices and the tomatoes. Simmer for another 5 minutes.

Pour into a casserole dish top with the mac and cheese then the mozzarella cheese and the bread crumbs

Bake at 375 until the top is golden brown.

Killer Marinated Tomatoes

A friend shared this with me on my Facebook account. They look amazing!

 Ingredients:

[always use organic ingredients when available.]
3 Tablespoons Fresh Parsley, Chopped
2 Tablespoons Fresh Basil, Chopped
1 Tablespoon Granulated Sugar [raw honey]
1-½ teaspoon Garlic Salt
1-½ teaspoon Seasoned Salt
¾ teaspoons Dried Thyme
½ teaspoons Ground Black Pepper
¾ cups Canola Oil [use healthier oil such as extra virgin olive oil, avocado oil, Macadamia nut oil, etc.]
½ cups Red Wine Vinegar
3 whole Scallions, Sliced
6 whole Tomatoes, Cut Into Wedges


Instructions:

Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!


Via: http://www.piarecipes.com/2013/06/killer-marinated-tomatoes.html

Tomato Sauce

5 ripe Roma tomatoes

1/2 tsp salt

2 beef bullion cubes

1 tsp balsamic vinegar

1/2 tsp Worcestershire sauce

1/2 tsp garlic salt

1 tsp onion powder

1 tsp Italian seasoning

1/4 cup water 

3 Tbls tomato paste

Dice the tomatoes, and put them in a small sauce pan. Add all the other ingredients. 

Bring to a boil.  Cook until the bullion disovles, about 10 minutes. 

Pour into a blender and mix until smooth. 

Return to the pan and simmer slowly. Stir in the tomato paste  Let it continue to reduce until it has reached the desired consistency. 

Makes about one cup. And it is fat free and sugar free. 

Beef Stew

My favorite comfort food, beef stew.

1 1/2 chuck roast cut in small pieces
6 red potatoes, diced
8 oz frozen peas
1/4 large onion chopped
1 clove garlic minced
1 rib celery chopped
1 large carrot chopped
3 diced tomatoes, or 1 can of diced tomatoes
1/4 cup flour
Salt
Pepper
Steak seasoning
Worcestershire sauce
Steak sauce
beef bullion

Dice the carrot, onion, garlic and potatoes, and set aside. Add flour salt, pepper and pieces of meat to a plastic bag.  Seal it and shake well. Let it rest for 5 minutes, then empty the contents in to a colander.
Sift off the excess flour, and add the meat to a hot oiled deep skillet. Brown the meat on medium low. Take care not to burn the flour.
Meanwhile. to a small stock pot, add water bullion, and the all the veggies except the peas.
Bring to a simmer and add the meat. Let it continue to simmer until potatoes and carrots are tender.

adjust the seasoning with Worcestershire and steak sauce, and turn down to low. Continue cooking for 1 hour. Add the peas. cook for additonal

My favorite way to serve is with warm bread and a glass of cold cold milk. Enjoy

Broccoli and Pork Salad

Seems like every one has a broccoli salad. Well here's mine. It is a Broccoli Pork Salad.

Seasoned Pork cooked and cut into strips

2 bunches of broccoli 

2 Roma tomatoes chopped 

1/2 cup celery

1/2 cup craisins or grapes

Bell pepper cut in small strips

3 tbl chopped onion

1/4 shredded mozzarella 

1/2 chopped nuts

Favorite dressing

Chop broccoli into small florets. Place in a large bowl with the strips of pork. 

 Add chopped tomato, onion, celery and peppers. Toss well. 

Sprinkle on the cheese and nuts. 

Top with a favorite dressing.

My Spaghetti

What do you do with a dozen Roma tomatoes that disparately need to used? Make spaghetti. All part of  the proper care and feeding of my curmudgeon.

I chopped about a dozen tomatoes and put them in a sauce pan with a little salted water. They boiled about an hour. Poured back in the pan added 4 beef bouillon cubes, a little more salt, minced onion,  and tomato paste and balsamic vinegar. Blended it till smooth in myVita mix, and then poured back into the pan

I cooked it for anther 45 minutes, added Italian seasoning. 

In a large skillet browned a pound of ground beef, celery, onion and green pepper. salt pepper and Italian seasoning. 

Next put pasta on to boil. cook to package instructions, drain, add pack to pot with butter parley and basil. mix well. 

Add sauce to ground beef, pour over pasta and serve  yum. The curmudgeon said it was so disgusting that I could torture him again with in any time. ha ha

. 

For the sauce:

12 Roma tomatoes

3 tablespoons dried minced onion

1 tablespoon garlic powder

1 tablespoon balsamic vinegar

1 tablespoon salt

1 teaspoon ground pepper

1 tablespoon olive oil

    

Ground beef mixture

1 lbs ground beef

1/2 green bell pepper

1/2 small onion

1/2 cup chopped celery

3 cloves garlic

1 tablespoon Italian seasoning

2 teaspoons balsamic

2 teaspoons Worcestershire sauce

salt and pepper to taste

For the pasta

1 lbs spaghetti

3 tablespoons butter

1 tablespoon dried basil

1 tablespoons parsley

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.

Cobb salad

                                                                  

The Cobb salad is a main-dish American garden salad made from chopped salad greens (iceberg lettuce, watercress, endives, and Romaine lettuce), tomato, crisp bacon, boiled or roasted (not fried) chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette. -- wikepdia.com

...As to who invented it. varies depending on who tells it, but it was invented at the the then famous Brown Derby restaurant in LA. It was named for the owner Robert Cobb who own the Derby in the 30's.

Anyway the salad is delish, and one of my all time favorites.  The is the Weight Watchers version.

Ingredients 3/4 cup(s) canned cranberry sauce, whole-berry 3 Tbsp red wine vinegar 1/4 tsp Dijon mustard 1/4 tsp black pepper 1 Tbsp fresh thyme, chopped 1 Tbsp olive oil 5 cup(s) romaine lettuce, coursely chopped 3 cup(s) Iceberg lettuce, coursely chopped 8 oz cooked turkey breast with skin, smoked, chopped 1 cup(s) low-fat shredded Cheddar cheese, white 1 cup(s) frozen corn kernels, thawed 1 cup(s) sweet red pepper(s), diced 1/2 cup(s) uncooked celery, chopped 1/2 cup(s) (sliced) uncooked red onion(s), diced Instructions Combine first 6 ingredients in a small bowl. Whisk until well blended. Cover, and set aside. Combine romaine lettuce and iceberg lettuce in a large bowl. Place 2 cups lettuce mixture in each of 4 large salad bowls. Arrange 2 ounces chopped turkey, 1⁄4 cup cheese, 1⁄4 cup corn, 1⁄4 cup red bell pepper, 2 tablespoons celery and 2 tablespoons onion over each. Serve vinaigrette with salad. Yield: 4 servings (serving size: 1 salad and about 1⁄3 cup dressing).

  

© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and PointsPlus® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Creamy Pesto Baked Ziti

what you need

1pkg. (16 oz.) ziti pasta
1Tbsp. olive oil
3/4lb. Italian turkey sausage (about 3 links), casings removed
1 onion, chopped
3cloves garlic, chopped
1can (28 oz.) crushed tomatoes, undrained
1/3cup pesto
1tub (10 oz.) PHILADELPHIA Original Cooking Creme
1bag (5 oz.) baby spinach leaves
1pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2cup KRAFT Grated Parmesan Cheesemake it
HEAT oven to 375ºF.

BRING large pot of water to boil over high heat. Add ziti and cook until al dente.

MEANWHILE, heat olive oil in large skillet over medium heat. Add sausage and cook until browned, using the back of a wooden spoon to break up sausage. Add onion and garlic and saute until tender. Stir in tomatoes and pesto. Simmer 10 min. Stir in cooking creme.

DRAIN pasta; return to pot. Add spinach, meat sauce and 1-1/2 cups mozzarella cheese and stir to combine. Spoon into 3-qt. baking dish. Top with remaining 1/2 cup mozzarella and Parmesan.

BAKE until completely heated through and golden on top, about 20 min.

kraft kitchens tipsSERVING SUGGESTIONServe with a cold glass of prepared CRYSTAL LIGHT Peach Tea.MAKE AHEADPrepare the sauce the night before so all you need to do is cook the pasta, assemble and bake off the morning of the game.SUBSTITUTEPrepare using KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.

Pasta with spinach and breans

 

 

2 cups small shell pasta (8oz)

1 cup thinly sliced onion

1 tablespoon minced garlic

1 tablespoon olive oil

1 tablespoon water

6 cups fresh spinach leaves

3 tomatoes, seeded and chopped

1 (15 ounce) can cannellini beans, rinsed and drained

1/3 cup grated parmesan cheese

Directions:

Cook pasta until just tender. Ladle 1 cup of pasta cooking liquid into bowl and reserve.

Drain pasta.

Sauté onion and garlic in oil then add 1 T water to skillet and cook over medium heat until onion is golden and tender, stirring often.

Add 1 c reserved pasta cooking liquid, spinach and tomatoes to skillet.

Cover and cook until spinach wilts, about 3 minutes.

Add cannellini beans and pasta.

Cover and cook until heated, about 2 minutes.

Stir in cheese and season with salt and pepper.

Read more: http://www.food.com/recipe/pasta-with-beans-and-spinach-parmesan-43229#ixzz1uKUqMxP4

 

Gazpacho

Why gazpacho?  i was Looking for something different, not on the usual plate, or bowl. besides Cinco de Mayo is coming up, and yes i love Mexican inspired dishes, i wanted something different. and here it is. this dish is fresh zing, and is usually served cold. so if your fiesta is too warm, or too fried, try this.

Ingredients

1 quart whole tomatoes; 28 oz can

1 cup Salsa; any favorite prepared salsa will do

1/2 cup Green pepper; rough chopped

1/2 cup Cucumber; rough chopped

1/2 cup Croutons

1/4 cup Onion; rough chopped

2 tablespoons Red wine vinegar

2 tablespoons Olive oil; or vegetable oil

2 cloves Garlic; rough chop

1 Jalapeno peppers; -fresh- rough chopped- remove seeds and ribs for less heat

1/4 cup Margarita cooler; or juice from 1 to 2 limes

1 1/2 tablespoon Ground cumin

1/2 teaspoon Salt

1/2 teaspoon Pepper, black; ground

1/2 cup Green pepper; finely chopped- reserve for serving

1/2 cup Cucumber; finely chopped- reserve for serving

1/4 cup Onion; finely chopped- reserve for serving

1/2 cup Croutons; finely chopped- reserve for serving

 Preparation

Place all ingredients not reserved for serving into the blender (tomatoes, salsa, rough chopped peppers, cucumber and onion, croutons, vinegar, olive oil, garlic, jalapeno pepper, Margarita cooler or lime juice, cumin, salt and pepper). Cover and blend on medium until smooth. Cover and refrigerate for at least 1 hour (longer is better). Serve with remaining ingredients as accompaniments.

- If your blender is not large enough to do in one batch, roughly split the ingredients into 2 batches to blend. Then stir together into one batch.

Steak and Alfredo

I saw  a dish in a restaurant over the weekend i just had to try to make at home. It was a bourbon steak over penne with tomatoes and spinach- with a little shredded parmesan cheese on top. Yum.

My version is a little different; no bourbon. sorry, but so good.

Ingredients
1 pound steak
1/4 cup balsamic vinegar
1 small onion chopped
3 cloves garlic chopped
2 tomatoes chopped
1/2 bag baby spinach leaves
Salt
Steak seasoning
1 jar Alfredo sauce
1 pound penne pasta
Parmasan cheese
Garlic powder

Directions

Marinate steak in balsamic vinager steak seasoning, and garlic powder, Making sure both sides were equally coated.
While the steaks are cooking, boil water and cook pasta.
Pan fry the steaks over medium heat. Take off the heat. To the pan add a small chopped onion, 3 cloves of garlic.
Cut the steak int strips and add back to the pan add tomatoes chopped, spinach, and Alfredo sauce. add salt, and seasoning.
Drain pasta, and add to the sauce, add cheese and enjoy.

Taco Soup

I love a good hardy soup on a cold day. Don't you?  and we all love Paula!


Recipe courtesy Paula Deen



 

.Prep Time:15 minInactive Prep Time:-- Cook Time:6 hr 0 minLevel:


EasyServes:


12 to 16 servings.Ingredients


2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish


Directions


Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.






.Copyright 2012 Television Food Network G.P.


All Rights Reserved

Gazpacho

While it's still hot out there, here is another wonderful dish that won't heat up the house.

Ingredients:


1 slice bread, crust removed and torn into pieces
2 cups vegetable juice
1¼ pounds ripe tomatoes, half roughly chopped, half in ¼-inch dice
1⅓ cups cucumber, peeled and seeded, half roughly chopped, half in ¼-inch dice (1 1/3 cups)
1 medium onion, half roughly chopped, half in ¼-inch dice
½ large red bell pepper, half roughly chopped, half in ¼-inch dice
¼ cup extra-virgin olive oil
1½ tablespoons white balsamic vinegar
1½ tablespoons freshly squeezed lime juice
1 teaspoon chopped garlic
1 jalapeno, seeded and minced

Directions:

1. In a small bowl, soak bread with tomato juice until softened, about 5 minutes.

2. Place bread and juice in blender with the roughly chopped vegetables, olive oil, vinegar, lime juice, garlic and jalapeno. Blend until very smooth, about 3 minutes. Transfer to a large bowl and stir in remaining vegetables.

3. Season to taste with salt and pepper and chill for 1½ hours before serving.

Wierd Food Combo: How to make them work

Would you ever put Chocolate on Tomatoes? Or Ants? Grasshoppers? Or how about putting cheese on Okra? Would you dip your French fries in chocolate pudding or mayonnaise? Do you know people who put hot sauce on, oh say, everything?

Try mixing Teriyaki sauce, Soy sauce, balsamic vinegar, and Worcestershire and olive oil. It makes a good marinade for beef and pork.

Back to the Chocolate and tomatoes: Heard of Mole sauce. It is fantastic on chicken. Sometimes this is how a really great recipe is created. We have all experienced it, we're chewing and tasting, chewing, and wondering to ourselves why the food tastes the way it does. You are trying to determine what is that?

Sometimes one must experiment in order to come up with just the right… zing.
Cheese on okra- When I was growing up it was the only way to get me to eat it. I would mix okra, onion tomato, turkey, and cheese. Cook it all together, and have it like a stew. Yes, my family and friends thought I was nuts.

I did go through a faze where I wanted cheese on almost everything. If the dish had meat, bread or veggies, I wanted cheese on it. Well even apples. The only thing that was not covered in cheese was Chinese and middle eastern food.
I’m still getting over my cheese fixation.

Ok back to the mole:
Here is a really good recipe. My favorite Mexican restaurant makes a chicken mole that could make you cry. It is that good. But I’m not in California anymore. Humm… wonder if they would send me a quart or two?

This is from Mexonline.com.

Mole Poblano
(Chicken with Chocolate Sauce)
• 4 tb Olive oil
• 1/4 c Raisins
• 2 Cloves garlic, minced
• 1/2 ts Cumin
• 1/4 ts Nutmeg
• 1/4 ts Ground cloves
• 1 Onion, chopped
• 1/4 ts Cinnamon
• 1 Green pepper, chopped
• 1/2 ts Salt
• 3 Slices canned pimento, chopped
• 1/4 ts Pepper
• 1 ts Sugar
• 2 Large tomatoes, peeled, seeded and chopped
• Grated rind of 1 orange
• 2 Squares bitter chocolate, chopped
• 2 tb Chili powder (or to taste)
• 2 1/2 c Chicken broth
• 1/4 c Light rum
• 1/4 c Slivered almonds

In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted.
Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.
6 servings