Hungarian Goulash

HungarianGoulash

I got this recipe from my Mom.  It was always one of my favorites, except for a very short time when pregnancy made it unappetizing.  It’s back to normal standing in our house, and nearly everyone loves it.  I have included crock pot instructions for those who prefer not to babysit the stove.

Serves 4

1 1/2 lbs stew beef

4 slices bacon

2 medium onions

1 to 1/2 cups low sodium beef stock or enough to mostly cover beef

2 TBS paprika

salt & pepper to taste

Season beef with salt and pepper.  Brown beef in a non-stick pan without adding any oil (Mom’s recipe instructions said “in its own fat”).     Remove from pan and set aside.  Fry bacon in the same pan until crisp.  Remove bacon to paper towel to drain, reserve grease.    Lower heat and saute onions in the bacon fat until soft.

Put browned beef in the crock pot, sprinkle on 1 tbs flour & stir to coat beef, add crumbled bacon, onions, paprika and enough beef stock to mostly but not completely cover stew meat in crock pot.  Add 1/2 cup red wine to the pan used to brown the meat & cook the bacon & onions on medium high heat to deglaze pan.  Scrape up any brown bits and put the contents into the crock pot.   Stir and taste to adjust salt and pepper to your preference.

Cook on low for 8 hours, or on high for about 4 hours, until meat is tender.

Serve over noodles.

If you want to cook it on the stove, Use the stock pot for all of the browning (not so worried about the non-stick part this way), moving ingredients out and in as necessary, deglaze it with the red wine then dump all ingredients back into the pot and cook covered on a low simmer for about 2 or 2 1/2 hours.

Pan Fries with Eggs and Bacon

Pan Fries with Eggs and Bacon

There are thousands of ways to make breakfast potatoes.  But one morning, while hanging out with Jess (my sister), I realized that ingredient I was always missing was coriander.  I used to add Old Bay seasoning, but have since dropped it in favor of the coriander.  Now I hardly ever vary from this recipe for pan fries, except to add more spice, scallions or mushrooms.  Not only do they compliment bacon and eggs beautifully, they are satisfying and they are always gone at the end of the meal.  I use whole coriander seeds and crush them before adding.

Onions and Garlic

Onions and Garlic

4 medium-sized potatoes, chopped to 1 X 1/4″ pieces

3 tbsp olive oil

1 tsp sea salt (or to taste)

1/2 tsp freshly ground pepper (or to taste)

1 tsp paprika

1 tsp coriander seeds, crushed

3/4 to 1 cup vidalia onion, chopped fine

1 large clove of garlic, chopped fine

 

In a heavy skillet, heat the olive oil over medium-high heat.  When the oil is hot, add the potatoes, salt, pepper, paprika & coriander.  Using a spatula, flip and move the potatoes occasionally to brown lightly.  When the potatoes are lightly browned, add the onion & continue to flip and stir occasionally until the onions are almost transparent.  Add the garlic, and cook another 10 minutes.

IMG_7274_SM

Onions Added to Lightly Browned Potatoes

 

A great side-dish for eggs or pancakes.  Serves 5.

Bacon Cashew Coleslaw

Bacon Cashew Coleslaw

One of the most requested of my dishes for parties and pot-lucks is this Cole Slaw.  It is simple to make and simply a must for any BBQ.  Give it a try.  Remember to keep the bacon and cashews out of the slaw until you’re ready to serve it unless you like your bacon crumbles soft.

1 lb of cabbage (your favorite kinds)

1/2 cup mayo

2 tbsp cider vinegar

1 tsp dijon mustard

3 tbsp sugar

2 tbsp half & half

1 tsp celery seed (optional)

freshly ground pepper to taste

1 cup unsalted cashews

6 rashers of bacon, crispy and crumbled

Shred the cabbage.  Set aside.

Combine the mayo, vinegar, mustard, sugar, celery seed, pepper and half & half.  Mix until well blended.

Pour over the shredded cabbage and mix well.  Refrigerate for at least 4 hours or overnight.

One hour before serving, add the bacon and cashews and toss.

Sage Chicken with Rice

ChickenFinish

Sage Chicken with Broccoli and Rice

This recipe has been kicking around my kitchen for a few years now. It is wonderful with either chicken or pork – this time I happened to use chicken, of course. I had to share it because it is made with simple ingredients that you should always have on hand. To add even more flavor, try adding 1/4 cup of a good dry Chardonnay when you add the butter, letting the alcohol cook off before the chicken is done. This recipe is just a base. Add your favorite heat if you like, or your special chicken seasoning – the ingredients are so versatile. There are so many wonderful dishes that can start like this. I hope you try it & enjoy it. If you do, please comment what you decide to add.

Browning the Chicken

Browning the Chicken

3 Chicken Breasts

2 tbsp Olive Oil

1/4 cup of butter

1 sprig fresh thyme, leaves stripped

8-10 fresh sage leaves, julienne or coarsely chopped

2 medium cloves of garlic, chopped fine

Salt and freshly ground pepper

Optional:
4 Cups cooked rice
2 Cups cooked and chopped broccoli florets
Salt and pepper

Rinse chicken and pat dry.  Sprinkle salt and Pepper on both sides.  Heat olive oil in a deep skillet over medium-high heat.  Add chicken to brown it.  When the second side is almost browned, add sage, thyme, butter and garlic – keep the heat at medium to medium-high.  Turn chicken a few times while cooking.  When your chicken is done (no longer pink), usually around 7-15 minutes, depending on the thickness of the chicken, remove it from the pan and carve to about 1/4 inch slices.

Add the rice to the skillet that you cooked the chicken in to fry for a few minutes, sprinkle with salt and pepper.  Stir in the cooked broccoli to coat.  Serve sliced chicken over rice.

Stephanie Gorman

This is really good stuff, and so easy to prepare it’s ridiculous!  Tonight I sat looking at my pork chops blankly.  They really wanted to be in a sauce.  But I am out of wine ***GASP!*** and out of beer ***NOOOOO!***  and out of stock ***THUD*** That never happens in this house.  I guess I’ve been neglecting my shopping duties long enough.  I had better get my act together or else we’ll be down to Macaroni Soup, much to the delight of my daughter. I’ll post Macaroni Soup one of these days.  Kids love it, even though it looks kind of gross.

My mind was totally made up on a sauce of some kind.  So I threw a few things in a pot while I browned the pork (dusted with sea salt and freshly ground pepper) in olive oil.

Here’s what I came up with:

4 pork chops

2 large…

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