Hungarian Beef and Pepper Stew

Hungarian Beef and Pepper Stew

 

Hungarian Beef and Pepper Stew

2lbs Beef Stew Meat

1/2 onion cut into chunks

1 T olive oil

1 t salt

1/2 t black pepper

2 T Sweet Hungarian Paprika

2 T flour

2 garlic cloves chopped

2 T tomato paste

10-12 oz beef broth

3 bell peppers sliced

1/2 t caraway seeds

2 T balsamic vinegar

Add  1 T paprika, flour, salt and pepper to a large bowl or plastic bag. add meat and toss or shake to coat. Heat olive oil in a large pan add beef and onion and cook until browned. add garlic and caraway seeds and cook 1 minute more. add beef broth (enough to cover meat), remaining paprika, tomato paste and vinegar, bring to a boil and then reduce heat to simmer. Cook over low heat for 45 minutes-1 hr, sauce with thicken and meat will become tender. Add peppers and cook 20 minutes more over low heat or until peppers are soft. Serve over buttered noodles or mashed potatoes.

Hungarian Beef and Pepper Stew

 

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Peachy Keen Crumble

Peachy Keen Crumble

 

Easier than pie dessert, crumbles have all the flavor and none of the work. Try this one with the Summer peaches that are on sale and in stores now.

Peachy Keen Crumble

6 cups ripe peaches, peeled and sliced

3/4 c sugar

1 T vanilla extract

1/4 t salt

4 t corn starch

6 T butter at room temp

1/4 c brown sugar

1 C flour

1/2 t cinnamon

 

Preheat oven to 375. Mix peaches with sugar, corn starch, vanilla and salt in a 8×8 baking dish. Let sit.

Peachy Keen Crumble

Meanwhile mix butter, sugar, cinnamon and flour in a mixer until it forms a crumbly mixture. Pour on top of peaches.

Peachy Keen Crumble

 

Bake for 40-45 minutes or until golden brown and bubbly. Cool and serve with ice cream or whipped cream if desired.

Peachy Keen Crumble

 

 

Peach and Cream Muffins

Peach and Cream Muffins

My good friend just brought me back a bunch of delicious peaches from Georgia and I wanted to use them before they started to go bad. I made these yummy muffins which are great for breakfasts, snacks or dessert.

Preheat oven to 375

2 1/2 cups all purpose flour

3/4 white sugar

1T baking powder

Pinch of salt

(Whisk these ingredients together in a bowl and set aside.)

1/2 c of melted butter (cooled slightly)

1c heavy cream

1/4c water

2 large eggs

1/2 of pure vanilla extract

1 1/2 c of fresh peaches peeled and diced

In a bowl whisk together melted butter, cream, eggs, water and vanilla. Get your dry ingredients  and mix together in a large bowl and then make a small”well” in the middle, pour in the wet ingredients and stir by hand until incorporated but not over mixed (there may be some lumps). Add peaches and mix gently. Divide batter into 12 large muffin tins or 18 for smaller snack sized muffins, bake until golden brown about 20-25 minutes (check by inserting a toothpick into the muffin, it should come out clean)

Peach and Cream Muffins

Peach and Cream Muffins

Ham and Cheese Casserole

Ham and Cheese Casserole

 

Do you have ham you need to use up, leftover lunch meat or ham from brunch? Here’s and easy comforting casserole to try.

Ham and Cheese Casserole

16 0z box ziti cooked and rinsed

2 T butter

2 T flour

1 t dijon mustard

2 c milk

1/4 ham cut into chunks or bite sized pieces

1/2 cup canned corn

1/2 c shredded cheddar cheese

1/2 c shredded swiss cheese

1/4 t black pepper

 

Preheat oven to 350

In a medium saucepan melt butter over low heat, stir in flour and cook 1 minute. slowly add milk, stirring constantly and turn heat up to med high. When sauce begins to bubble turn back to low and stir until slightly thickened, about 2 minutes. add dijon mustard, and both cheeses. stir until cheese is melted. add pepper and stir.

add cooked pasta, chopped ham and corn to a large baking dish. Pour cheese sauce over top and combine. Bake for 25 -30 minutes or until sauce is bubbly and crust form on top.

If you want  you can add breadcrumbs or more shredded cheese on top before putting in the oven.

Ham and Cheese Casserole

 

Pumpkin Bundt Cake with Nutella Glaze

 

Fall is here, time to use one of my favorite seasonal ingredients, pumpkin.

Pumpkin Bundt Cake with Nutella Glaze

1 15 oz can of pumpkin puree

1 c canola or vegetable oil

4 eggs

1 T vanilla

2/3 c water

3 c sugar

3 1/2 c flour

2 t baking soda

1 1/2 t salt

1 t cinnamon

1 t nutmeg

1/4 t cloves

1/2 t ginger

1 c chocolate chips

1/4 c Nutella spread

2 T powdered sugar

2-4 T milk

 

Pre heat oven to 350 degrees. Grease and flour a large bundt cake pan. In a large mixing bowl whisk together pumpkin, eggs, oil, water, vanilla and sugar. In a medium bowl stir together, flour, baking soda, salt and spices. Add dry ingredients to wet gradually stirring until smooth.

 

Add chocolate chips and pour into prepared bundt pan. Bake in oven for 50 minutes or until a wooden skewer inserted comes out clean.

 

Let cake cool in pan. Meanwhile make Nutella glaze by whisking together Nutella, powdered sugar and milk. Add milk a tablespoon at a time until desired consistency. When cake is cool invert onto a plate or cake stand. Drizzle glaze over top and serve.

 

 

A Nod to My Northern Neighbors: Peach Pecan Pie

 

It’s that time of year here in Florida where you can’t drive on a major road and not see a sign for fresh Georgia peaches. We are lucky to be a neighboring state. Georgia also grows delicious pecans so I decided to try to use them both in a dessert. My oldest son’s favorite dessert is pecan pie which he usually gets only once a year at Thanksgiving, so I decided to lighten it up with the fresh peaches and make it into a summer dessert. Turned out delicious and best of all this recipe doesn’t contain any corn syrup.

Peach Pecan Pie

1 9″ ready to bake pie crust

2 eggs

1/2 c melted butter

2 T flour

1 c brown sugar

1 T milk

1 t vanilla extract

1/4 t salt

3/4 c pecans

1 c fresh peeled and diced peaches

Beat eggs with a whisk in a large mixing bowl, add melted butter and continue whisking. Stir in flour, sugar and salt. Add milk and vanilla and then stir in peaches and pecans.

Pour into pie shell and bake 45 minutes. Tent with foil if crust starts to get too brown.

 

It is done when sides are set and there is only the slightest jiggle in the middle

 

Let cool and serve with whipped cream if desired

 

Beef Stroganoff, aka Fauxganoff

I usually try not to cook with pre made sauces, soups, dressings etc…, too much unneeded sodium, sugar, and weird ingredients I can’t pronounce. But there are a few family members in my house that will not eat mushrooms, I won’t name names. So for my quick weeknight stroganoff I use a can of cream of mushroom soup to get the mushroom flavor without any visible mushrooms. Some may call this trickery, I choose to call it delicious and comforting.

Beef Fauxganoff

2 T oil

1 1/2 lbs thinly sliced top sirloin

1/4 c chopped onion

1/2 t salt

1/8 t pepper

1/4 c flour

1 t  chopped garlic

1T sherry

1 c water

1 10 oz can of cream of mushroom soup ( I used Campbell’s)

2 T Worcestershire sauce

1/2 c sour cream

Toss meat and onions with flour, salt and pepper. Heat oil in skillet and add meat and flour mixture.

Cook meat until browned on all sides, add garlic and sherry and scrape bits up from pan with a wooden spoon, (deglaze) Add soup, water and Worcestershire sauce, stir until combined and simmer for 5 minutes, stir in sour cream. Serve over cooked noodles, top with chopped parsley if desired.