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

 

Old is New Again: Pimento Cheese

Pimento Cheese

There has been a lot of “buzz” about pimento cheese lately. It is turning up on restaurant menus, in food magazines, and in the dairy section of my grocery store. I remember having it as a kid and I remember hating it. I tried it on our trip to St. Augustine last week on top of broiled oysters, not half bad. So now if you know me I have to make it myself. It’s just my thing. I of course do things the hard way which means roasting my own red peppers, (they sell them in a jar right next to the pickles in my store). Not at all required, but yes I did it, also I like a little heat so I roasted some of the jalapenos from my garden, again not necessary, add some red pepper flakes or hot sauce to your cheese and I am sure it will be just as good. But in case your like me here is what I did.

Wash and dry 3 red bell peppers and 2 jalapenos. Turn on the grill ( mine is gas) You can also do over the stove if you have gas or under the broiler.  Place the peppers on the grill and close the lid, roast pepper until skin is completely black, turning occasionally  to get all sides.

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When all sides are charred place in a bowl and cover tightly with plastic wrap, leave for about 15 minutes, this helps the skins peel off easily

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using your fingers or small knife peel all the black parts off of the pepper.

roasted red pepper

Then chop the top off of the pepper and removed the seeds, chop into tiny pieces.

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Now you are ready to make the cheese.

Pimento Cheese

8 0z grated yellow cheddar

8 oz grated white cheddar

3 roasted red peppers chopped finely

2 roasted jalapenos seeded and chopped finely (omit if you don’t want the heat)

3/4 c mayo

1 T dijon mustard

2 t sweet paprika

1/4 t cayenne

Add all ingredients to a bowl and stir, and stir until the cheese starts to get pasty. cover and chill. Sprinkle with paprika and serve with crackers or celery or try it on a grilled cheese sandwich.

Pimento Cheese

Smoked Turkey and Split Pea Soup

 

Despite it’s unfortunate color, split pea soup is a family favorite. I like to change it up a little sometimes, this time with the addition of fresh corn and a smoked turkey leg instead of a ham hock or bacon. Everyone loved it, this one is a keeper. The turkey leg had more flavor and meat than the tradition ham hock, and it was actually less expensive.

Smoked Turkey and Split Pea Soup

1 smoked turkey drumstick  found by the ham hocks and ham steaks at my meat counter)

1 cup of sliced carrots

1 cup chopped onion

1 c chopped celery

1 c fresh corn removed from the cob (about 1 ear)

1 lb dried split green peas, washed and picked through for debris

2 garlic cloves

32 0z chicken broth

1/4 chipotle chili powder or smoked paprika

1 -1 1/2 c water

Prep all ingredients.

 

add all ingredients except water to a large crock pot

 

Cover and cook for about 3 hrs on high or 5 hours on low. Peas should lose their texture and soup should be thick. Remove turkey leg and pick meat off bones and add back to the soup. Check soup for any bones that may have come off the leg during cooking and remove. Add water if needed to reach desired consistancy. Stir and heat through.

Chicken Paprika

2lbs Boneless Skinless Chicken Breast

3T Hungarian Sweet Paprika

2 T Olive Oil

1 Yellow Onion Chopped

2 T Sherry

1 28oz can of Whole Peeled Tomatoes

1T Tomato Paste

1/2 c Sour Cream

1T chopped Flat Leaf Parsley

I like to do my prep work before I start cooking, and I try to chop and cut all my vegetables and herbs before my meats to avoid cross contamination. In this case chop your onion and parsley then your chicken last. into about 1″ cubes.

Next  combine the chicken with 2T of the Paprika, this is one of those instances when you should not use the spices from the dollar store. Paprika is the main flavor in this dish so a good quality Hungarian paprika should be used, it has better color and flavor than the cheap brands. Also add 1 T coarse salt and several grinds of black pepper.

Heat 2T of olive oil in a large skillet on med high, cook chicken until browned on all sides

Remove chicken and set aside, reduce heat to medium. Add 1 T oil to pan and saute chopped onion until soft. Add Chicken back into pan and deglaze with 2T sherry, scraping the botom of the pan with your spoon to get up all the bits. Add 1T Paprika and can of tomatoes and their juices and 1T tomato paste bring up to a boil and than reduce heat to simmer.

Use your spoon to break up tomatoes as it cooks. Simmer for about 10-15 minutes until sauce is slightly thickened. Remove from heat and add 1/2 cup sour cream.

Serve over cooked wide egg noodles and sprinkle with fresh chopped parsley.