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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Southwestern London Broil

Southwestern London Broil

Southwestern London Broil

1 1/2 lb london broil

1 c diced tomatoes ( I used canned)

1 t salt

1 t cumin

1 t chopped garlic

1/4 t cayenne pepper

1 lime juiced

Put london broil in a gallon sized ziplock bag, add remaining . Close bag and mix and massage marinade into meat with your hands. Place bag in refrigerator for 6-24 hours, turning occasionally. Preheat oven to 450. Place meat and marinade on a baking sheet, add sliced peppers and onions if desired.

Southwestern London Broil

 

Cook for about 15 minutes, then turn on broiler and cook for 5 minutes more per side ( use a meat thermometer to check doneness, cooking time will depend on thickness and weight of meat)

Let rest 10 minutes and then slice thinly against the grain. Great by itself or served in tortillas.

Southwestern London Broil

Southwestern London Broil Southwestern London Broil

 

 

Country Style RIbs with Apple Barbecue Sauce

Country Style Ribs with Apple Barbecue Sauce

 

These delicious ribs start in the crock pot and then crisp up under the broiler or grill, easy and delicious.

Country Style Ribs with Apple Barbecue Sauce

8-10 country style pork ribs

1 c ketchup

1 T Worcestershire sauce

2 small apples peeled, cored and chopped

1 onion diced

2 cloves garlic chopped

2 T apple cider vinegar

Add ribs and remaining ingredients to a slow cooker, heat on high for 3-4 hours or low 5-6 hours. Remove from slow cooker and place on heated grill or under a broiler until sauce caramelizes, about 5 minutes. Serve.

IMG_6183

Country Style Ribs with Apple Barbecue Sauce

 

Pork Chops with Orange Butternut Sauce

 

Butternut squash and pork chops are classic fall food, this sauce gets a little zip from oranges which are also coming into season.

Pork Chops with Orange Butternut Sauce

8 boneless pork chops

2 T butter

3 cups butternut squash peeled and cubed

2 garlic cloves

1/2 c chopped onion

3/4 cup orange juice ( used fresh squeezed if possible)

1T balsamic vinegar

1/2  t dried sage

1/2 t ground ginger

1/2 t ground cinnamon

water

salt

chili powder

Melt Butter in a large pan over med high heat. add squash and onions, saute until onions and squash are browned. add garlic and saute until garlic is soft and golden.

add orange juice, vinegar, ginger, sage and cinnamon , bring to a simmer and cover. cook for 15-25 minutes or until squash is soft enough to mash with the back of a spoon. Use a hand blender to make into a puree ( you could also hand mash or use a regular blender) remove from pan and set aside.

Sprinkle chops with salt and chili powder, brown on each side in the pan. You may have to do this in small batches depending on chop and pan size.

 

Add puree back to the pan with chops cover and cook over med heat for 20 minutes or until chops are done. add water if necessary ( I used about a 1/4 cup). Season with salt and pepper to taste. Serve.

 

 

 

Simple Summer Flavor: Grilled Chicken and Vegetables with Lemon Mint Yogurt Sauce

Let’s admit it, simple, clean flavors are the best. Especially in the summer when produce is at its peak. This uncomplicated dish sings Summer and lets the true flavor of the food shine through. Delicious, filling and healthy, the chicken and vegetables are kicked up with the acid of the lemon, the freshness of the mint and a subtle kick from cayenne. Perfect for a Labor Day cook out or any day of the week.

Grilled Garlic Lemon Chicken and Vegetables

3 lbs of chicken ( I used boneless skinless thighs and breasts)

4-5 T olive oil

1 lemon juiced

1 T garlic

1/4 t cayenne pepper

salt and pepper

2 zucchini sliced in 1 inch rounds

2 cups eggplant cut in 1 inch chunks

2 sweet yellow onions halved

2 red bell peppers cut into 2″ x 2″ chunks

Combine 2 T olive oil, lemon juice, garlic, and cayenne pepper in a small bowl. Lay chicken in a shallow baking dish and por marinade over chicken using , tongs to turn chicken so it is coated on all sides. Sprinkle with salt and pepper and refrigerate covered for at least 20 minutes.

Meanwhile chop vegetables and place in a large bowl, add 2-3 tablespoons of olive oil and toss to coat, add salt and pepper .

Thread on skewers. I like to do each skewer with an individual vegetable so they cook evenly since different vegetables have different cooking times.

Preheat Grill and place chicken and veggie skewers on grill.

Cook until vegetables are slightly charred and softened slightly. The onions and zucchini will cook slightly longer.

Cook chicken to preferred temperature or until no longer pink. About 5 min per side.

Lemon Mint Yogurt Sauce

1 cup plain greek yogurt

1 lemon juiced

1t lemon zest

1 t garlic

2 T chopped fresh mint

salt and pepper

Combine all ingredients in a small bowl

Serve with grilled chicken and vegetables

Rum Day and Bratwurst Day, Sort of a Weird Combination…

It’s hard to keep up with all of these holidays. Before I started blogging I was obviously leading a sheltered life. I had no idea all of these celebratory days existed. My waistline and liver were probably better off though. Well not to be left out, today, August 16th is Rum Day and Bratwurst day, I may not recommend having these both in one sitting but hey it’s a holiday, go for it! Click on the links for the recipes.

May I interest you in a fresh Watermelon Daiquiri ?

Or a Bratwurst with Warm Bacon, Pickle and Onion Relish ?