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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Creamy Tomato Soup with Pesto

I don’t know what it is about Fall, but this time of year makes me go right for the comfort foods and classic combinations I grew up with. As I looked at my menu board for the week I thought this could have been one my mom had when I was a child. Last night’s dinner was grilled cheese and tomato soup. I made the soup in the crock pot so it was done and ready for whenever my family decided to make their appearance for dinner, and the bonus is you get to smell its deliciousness all day.

Creamy Tomato Soup with Pesto

1 28 oz can of peeled whole tomatoes

1 20 oz can of petite diced tomatoes

1 1/2 c vegetable stock (chicken would work too)

1 T italian seasoning

1/4 teaspoon of pepper

1 t salt

1/4 c brown sugar

1 cup chopped onion

2 cloves of garlic chopped

1 c cream

2 T butter

For Pesto

1/2 c  fresh basil

1/4 c parmesan cheese

1/4 c pine nuts

1 large clove of garlic

1/4 c olive oil

Add tomatoes, stock, Italian seasoning, pepper, salt, sugar, onion and garlic to a large slow cooker/ crock pot. turn on high and cover. Cook for one hour and then turn to low. Cook for 2-3 more hours or until tomatoes and onions have completely softened. Add cream and butter and use an immersion blender to puree. You could also use a regular blender or use a wooden spoon to mash. Place on warm until ready to serve. Taste for salt and sugar add more if desired.

Meanwhile place basil, parmesan, garlic and pine nuts into a food processor, pulse until smooth and then slowly add olive oil while processor is on until pesto is the desired consistency.

Serve soup with a drizzle of pesto over the top.