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.
Everyone has had 7 layer dip and its delicious, here is a little twist, same idea but Mediterranean flavors. Make this as easy or as difficult as you want, use store bought ingredients or make your own Hummus and Tzatziki Sauce.
On a large plate or shallow bowl layer the following ingredients or be creative and add your favorites, anything goes.
Tzatziki sauce or Greek Yogurt
Chopped Kalamata Olives
Chopped Pepppadew Peppers or Roasted Red Peppers
Crumbled Feta Cheese
Chopped Fresh Parsley or Oregano
Serve with Pita, Celery or Pretzel Crisps
Other ideas, Pine Nuts, Roasted garlic, Extra Virgin Olive Oil, Tabouli
This is a light and refreshing sangria that is perfect for summer and the festive colors make it the go to drink for the 4th of July. Want to make a pitcher for the kids, substitute the wine with white grape juice.
1 1.5 liter bottle of Pinot Grigio
1 cup water
1 cup sugar
1/4 c basil
1 c white grape juice
1 c strawberries washed and cut into quarters
1 cup blueberries
1/2 liter club soda
Place Strawberries and blueberries in a large pitcher, cover with 1 cup of wine and place in refrigerator for at least 1 hour- overnight.
In a small sauce pan add sugar, water and 4 large basil leaves. bring to a boil and stir until sugar dissolves and then turn off heat and let cool. This is a basil simple syrup. It is great for many mixed drinks. I like it with Gin and tonics.
Add 1/2 basil simple syrup (straining the leaves out) the rest of the wine, grape juice, and club soda to the pitcher with the fruit. Taste and add more simple syrup if needed ( This will depend on your tastes and the sweetness of your wine) Add some more fresh basil leaves. Serve over ice. Garnish with more basil and fruit if desired.
Here is a yummy sangria guaranteed to bring sunshine on a cloudy day or be the belle of the ball at your next pool party.
1 bottle pinot noir or any light red wine
1 shot ginger liquor
1 shot spiced rum
1 cup orange juice
1 T chopped fresh mint
1 t orange zest
1 orange sliced
1 lemon sliced
Mix wine, ginger liquor, spiced rum, mint, zest and orange and lemon slices in a large pitcher. Fill glasses with ice and add wine mixture until 3/4 full, add ginger ale to fill glass, garnish with mint and fruit if desired.
Adding the ginger ale and ice to the glasses instead of the pitcher keeps the sangria from going flat and getting too watery.
Left over wine, whats that? I know, I think 750ml is a serving size too, but hey sometimes it happens. Maybe you invited a friend over and you finished your bottle but she had to drive or maybe you thought it was a good idea to open a second bottle and found out you were wrong. Anyway if you somehow find yourself with some extra red wine this is a delicious recipe to make and then open a new bottle of wine to drink with it. It is light, delicate and delicious. I served it with a side of creamed kale.
Leftover Wine Beef Stew
1 1/2 lbs stew meat ( cut into chunks)
6 larger potatoes peeled and cut into 1/8s
2 carrots chopped
1 T corn starch
1/2 t salt
1/8 t pepper
1/2 c chopped shallot
1 T chopped parsley
4 sprigs of thyme
1 c red wine ( I used a Cabernet)
1 c beef broth
1 t Dijon mustard
1 T red wine vinegar
Add corn starch salt and pepper into a large ziplock bag. Add meat and shake to coat. Heat oil in a large skillet, add coated meat and shallot and stir until meat is browned on all sides. Add to slow cooker. Add Potatoes, carrots, parsley. thyme, wine, broth, mustard and vinegar to slow cooker, cover and cook on low for 6 hours (or high for 3) or until potatoes are cooked through.
What goes better with cheese than wine? I love little cheese plates for snacks and parties. I always like to serve them with fruit spreads to add a little sweetness and contrast. Apricot jam, Pear preserves etc.. but then I heard of wine jelly and thought, yum! I decided to incorporate some fruit and other flavors into mine, much like you would for a sangria. I am not a jelly/jam maker. I don’t have jars and tongs and all that jazz so I made a simple batch and just refrigerated it. Do plan ahead because even though this is easy to make it can take 1-3 days to get to a jelly like consistency.It will loosen at room temp, but re-jells when refrigerated. Serve as a side on a cheese plate, over cream cheese with crackers, or on top of grilled chicken or pork.
Sangria Wine Jelly
2 1/2 c of wine ( I used a Cabernet)
Juice from 1 Orange
Juice from 1 Lime
Juice from 1 Lemon
1/2 t cinnamon
1/2 teaspoon of zest from above citrus fruits
1 pkg dry pectin
2 1/2 c sugar
Add all ingredients to a medium sized sauce pan, bring to a boil and simmer for 15 minutes. Cool and add to an air tight container. Refrigerate until set 1-3 days.
Served over Cream Cheese