Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Wednesday, May 21, 2014
Beef Borscht – You Really Can’t Beat This Beet Soup
It was also this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melted into the hot, beefy broth was a wonder to behold, and unlike any other soup I’d eat the rest of the year. Speaking of beefy broth, I only used one measly piece of shank, but you are welcome to add one or two more to make this even more awesome.
Of course, there are a thousand versions of borscht, and as usual I have no idea how authentic this is, which is fine since, well, it’s soup for God’s sake. Beside what vegetables to add or delete, there is also the question of temperature.
Word on the street is that the Ukrainian/Russian versions are served piping hot, and that the Polish versions are served chilled. However, there does seem to be a general agreement as far as beverage pairings go. I’ll let one of my YouTube followers, Afterapplepicking, explain:
“Hot, beefy, red, Russian borscht is only to be served with copious amounts of beer or vodka. Which is quite a distinction from the cold, vegetarian, pink Polish borscht, which is only to be served with copious amounts of beer or vodka.”
Well said! Anyway, I hope you give this blast from my soupy past a try soon, and as always, enjoy!
Ingredients (amounts not critical!)
2-3 quarts of beef broth
(to make your own: simmer a well-browned beef shank or two in 3 quarts of water for 4 hours, or until the meat is falling off the bone, and completely flavorless)
1 bay leaf
1 cup chopped carrots
1/2 cup chopped celery
1 onion, chopped
3 cups sliced beets
2 cups chopped cabbage
salt and pepper to taste
1/4 cup white vinegar, or to taste
sour cream and dill or chive to garnish
*This soup doesnt require a lot of thought. Simply simmer everything until tender!
View the complete recipe
*This soup doesnt require a lot of thought. Simply simmer everything until tender!
View the complete recipe
Monday, May 5, 2014
SANDRAS BASIC FRIED RICE Pork Beef Chicken Shrimp or other Seafood
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| This is a recipe youll often make from ingredients that you readily have on-hand, and you can change it up in so many ways that its bound to be just fabulous... |
Prep: 5 Mins. |
Fry: 10 Mins.
Posted by Sandra
Posted by Sandra
INGREDIENTS
1/2 lb. cooked and chopped (pork, poultry, beef, shrimp/prawns, or seafood)
2 tablespoons low-sodium soy sauce
1/4 teaspoon sesame oil
¼ teaspoon freshly ground pepper
2 tablespoons olive oil
2 eggs, lightly beaten
2 cloves garlic, minced
4 crimini mushrooms, thinly sliced
1/4 cup low-sodium chicken broth
+ an additional (2) tablespoons of low-sodium soy sauce
2 green onions, chopped
4 cups cooked white rice
Kosher salt and freshly ground pepper, to taste
Kosher salt and freshly ground pepper, to taste
METHOD
In a small bowl, season the pork with the 1 tablespoon soy sauce, sesame oil, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the beaten eggs, and saute to scrambled point, and remove to plate and set aside.
Increase heat to medium-high heat under skillet (add more olive oil if need be), and saute garlic for 30 seconds. Toss in the pork (or meat or seafood), and mushrooms, sautéing until heated through. Stir in chicken broth, 2 tablespoons soy sauce, green onions, and rice. Cook and saute until the rice has broken apart and is evenly coated with the sauce. Pour the reserved broken scrambled egg pieces over rice, and toss to combine. Taste for seasonings, adding kosher salt and ground pepper to taste, if needed - and serve. Enjoy!
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Tip: There are numerous variations to this recipe, i.e., changing out the veggies and/or adding them...feel free to experiment to your desired pallet!
Tuesday, April 8, 2014
Chatpati Beef Boti
Chatpati Beef Boti
Ingredients
- Beef undercut ½ kg
- Papaya paste 3 tbsp
- Tamarind paste 3 tbsp
- Lemon (juice) 1
- Green chilies ground 3
- Ginger garlic paste 2 tbsp
- Crushed red pepper 1 tbsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Turmeric ½ tsp
- Chaat masala 1 tsp
- Oil 2 tbsp
- Shashlik sticks as required
- Corn flour 2 tbsp
- Chili sauce 2 tbsp
- Salt to taste
Method
- Cut ½ kg beef undercut into cubes, marinate with 3 ground green chilies, juice of 1 lemon, 3 tbsp tamarind paste, 3 tbsp raw papaya paste, 2 tbsp ginger garlic paste, 1 tbsp crushed red pepper, 1 tsp cumin powder, ½ tsp turmeric, 1 tsp chaat masala, 2 tbsp oil and salt to taste.
- Mix well and keep aside.Then add 2 tbsp corn flour and 2 tbsp chili garlic paste. Keep aside for 10 – 15 minutes.Thread 3 – 4 cubes in each shashlik stick. Cook in grill pan till golden brown.
Friday, April 4, 2014
Beef Goulash! Thick Hungarian Soup Thin Austrian Stew or None of the Above
Okay, two things. First, when it comes to a main course, I like stew more than soup. If you want to stay truer to the original, add more liquid. That’s not going to bother me, or Wolfgang. Also, since I operate in a universe ruled by Google, I went with “goulash” since it’s a thousand times more recognizable than pörkölt. When’s the last time you heard someone say they were craving a big bowl of pörkölt?
Anyway, now that we’ve cleared up absolutely nothing, I can talk about this gorgeous dish of food. I adore everything about this dish. The color is stunning, the beef is sticky and succulent, and paprika-based sauce is incredible.
By the way, I’ve heard from my people on YouTube that this is never served on noodles. How do you say, “whatever” in Hungarian? Despite our questionable naming, ingredients, and side dish, this made for a fantastic winter dinner, and I hope you give it a try soon. Enjoy!
Ingredients for 4 large portions of beef goulash:
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck, cut into 2-inch cubes, seasoned generously with salt and pepper
2 onions, chopped
2 tsp olive oil
1/2 tsp salt
2 teaspoons caraway seeds, toasted and ground
2 tablespoons Hungarian paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 tsp dried marjoram leaves
1/2 teaspoon dried thyme leaves
4 cups chicken broth (1 to deglaze pan, 3 more added to stew)
*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.
*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.
1/4 cup tomato paste
3 garlic cloves, crushed
1/2 tsp salt, or to taste
1 bay leaf
1 tsp sugar
2 tablespoons balsamic vinegar
*Simmer for about 2 hours, or until tender
Garnish with sour cream and fresh marjoram if desired.
View the complete recipe
View the complete recipe
Saturday, March 29, 2014
Roast Beef Sandwich Chips and a Pickle
No cooking here! Sometimes a sandwich is the perfect Friday night (or any night, for that matter) dinner. I took a drive over to Charlies Butcher Block and Deli in Elkhart for the specific purpose of getting their sliced roast beef for sandwiches. It is the best roast beef around and I think they roast it right there. Its not pressed meat, or lunch meat, it is actual roasted beef, to perfect rareness and sliced thin. They also have fantastic rolls!
So, thats it. Charlies rare roasted beef on a Charlies roll with Provolone cheese, crispy shredded lettuce, sweet onion, mayonnaise, a drizzle of olive oil and red wine vinegar and salt and pepper. Not particularly gourmet, but still an example of how fresh and delicious ingredients make the best final product.
Saturday, March 15, 2014
Tradition yet amazing beef stew
ingredients...
2 lbs beef cut into 1 inch cubes
1/3 c. flour
1 t. salt
1/2 t pepper
2 bay leaves
2 cloves garlic
1 t. worshishire sauce
1 t. paprika
1 white onion chopped
2 c. beef broth
4 carrots chopped
4 large potatoes chopped
1/2 package beef stew mix ( I used McCormick)
Directions:
place meat and onion in a pan with 2 T. olive oil, cook on med/ high heat for 5 - 10 minutes stirring occasionally.
When finished place meat in crock pot. Mix together the flour, salt and pepper and pour over meat and onions, stir. add remaining ingredients, stir and set on high to cook for 6 hours. You will not be disappointed. Bread bowl recipe later this week.... stay tuned
love, karla
ps scroll down for the GIVEAWAY!
Tuesday, March 4, 2014
Wheres the Beef
Ive always wanted to use that headline! I have to apologize -- I promised to post the dry-aged beef review today, but I left this morning for a three-day business trip to Vail/Aspen and I had a problem with my flight, which caused me to arrive much later than planned.I wanted to finish and upload the beefy goodness before the first event this evening, but because of the late arrival there was no time, so Ill do it tomorrow. Hey, its not like youre waiting for some great new recipe.
Im currently at the amazingly beautiful Arrabelle, one the most luxurious hotels in Vail. The management team at RockResorts is trying to get the word out about some very interesting programs regarding culinary sustainability, as well as earth-friendly changes to the spas and guest rooms.I was invited on the press trip to check it out and report back (I know, tough work). Stay tuned!
Monday, February 24, 2014
Beef and Potatoes au Chocolat
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| Spices make this chocolate sauce muy fabulouso. |
One of my favorite food-themed movies is Chocolat. All those sexy close-ups of thick and glossy ribbons of deep dark chocolate. The dustings of cinnamon you could almost taste. And the revelation of chile-spiked cocoa! It's enough to make any chocolate and spice lover swoon.
Flash forward. Winter day. Steve is turning, smiling- devilish- in the late afternoon sun that slants through the square kitchen window, unwrapping (vegans please skip ahead now to when I acknowledge your goddess-given right for a substitute) a gorgeous grass fed ribeye steak from Whole Foods and ponders, aloud, Should we make some kind of stew tonight- something Sicilian, maybe? And suddenly- feverishly- I am possessed with the idea of mole- a lip smacking, foodgasm-inducing Mexican sauce, decadently rich and redolent with unsweetened chocolate and spices.
You know what happened next.
Read more + get the recipe >>
Monday, January 27, 2014
BEEF COUNTRY CAPTAIN
BEEF COUNTRY CAPTAIN - Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry
Serves 6
Preparation Time 1 hour
Ingredients
1kg beef from the shoulder portion cut into small pieces
8 medium size onions cut finely
1 teaspoon turmeric powder
1 tablespoon garlic paste
2 teaspoons chillie powder
3 tablespoons oil
1 tablespoon butter or ghee
Salt to taste
Boil the beef in sufficient water with a little salt and a pinch of turmeric till tender. Remove from heat and cool. Mix the chillie powder, turmeric powder, salt and garlic paste with the boiled beef pieces and keep aside the soup.
Heat oil in a pan and fry the onions till golden brown. Remove from the pan and keep aside.
Now fry the marinated boiled beef in the same pan adding a tablespoon of butter or ghee and cook till the meat begins to look dry. Mix in the fried onions and simmer on low heat for 5 more minutes. Serve with rice or bread and a few steamed vegetables.
Note: Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry
Sunday, January 19, 2014
Beef Stew
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| A gluten-free beef stew recipe to warm your bones. |
This recipe is a surprise- even to me. Beef stew? You wouldn't expect a Vegetarian Goddess to create and fall in love with a beef stew recipe, but that is precisely what happened this weekend. Shocking?
Tell me about it.
Tell me about it.
Just when you think you've got your life all figured out, and your tastes and preferences arranged in a tidy packet of self-identification and veggie piety- all Hades breaks loose. Celiac. Food allergies. Broken hip.
Suddenly, your food-world view is quite literally flipped on its leafy little head.
So, after my orthopedic surgeon's instructions to "eat lots of animal protein" to support the healing of my hip fracture, my husband and I decided to try our collective hands at making our very first beef stew together.
The first beef stew of our marriage.
And what did I do as I spooned the first taste into my hesitant, quivering lips? Gentle Reader, I swooned like a virgin in a bodice ripper. I sighed. I grew faint with pleasure. I slurped. Oh my! I murmured through one spoonful after another. Wow, said my partner in crime. This is mighty damn tasty.
You could have knocked us over with a feather.
Read more + get the recipe >>
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