Hungarian Beef Stew

From the episode: Classic Beef Braises

Serves 6

Do not substitute hot, half-sharp, or smoked Spanish paprika for the sweet paprika in the stew (see our recommended brands at right), as they will compromise the flavor of the dish. Since paprika is vital to this recipe, it is best to use a fresh container. We prefer chuck-eye roast, but any boneless roast from the chuck will work. Cook the stew in a Dutch oven with a tight-fitting lid. (Alternatively, to ensure a tight seal, place a sheet of foil over the pot before adding the lid.) The stew can be cooled, covered tightly, and refrigerated for up to 2 days; wait to add the optional sour cream until after reheating. Before reheating, skim the hardened fat from the surface and add enough water to the stew to thin it slightly. Serve the stew over boiled potatoes or egg noodles.

INGREDIENTS

• 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast , trimmed of excess fat and cut into 1 1/2-inch cubes (see note)
• Salt
• 1/3 cup sweet paprika (see note)
• 1 (12-ounce) jar roasted red peppers , drained and rinsed (about 1 cup)
• 2 tablespoons tomato paste
• 3 teaspoons white vinegar
• 2 tablespoons vegetable oil
• 4 large onions , diced small (about 6 cups)
• 4 large carrots , peeled and cut into 1-inch-thick rounds (about 2 cups)
• 1 bay leaf
• 1 cup beef broth , warmed
• 1/4 cup sour cream (optional; see note)
• Ground black pepper

INSTRUCTIONS

• 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Sprinkle meat evenly with 1 teaspoon salt and let stand 15 minutes. Process paprika, roasted peppers, tomato paste, and 2 teaspoons vinegar in food processor until smooth, 1 to 2 minutes, scraping down sides as needed.
• 2. Combine oil, onions, and 1 teaspoon salt in large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions soften but have not yet begun to brown, 8 to 10 minutes. (If onions begin to brown, reduce heat to medium-low and stir in 1 tablespoon water.)
• 3. Stir in paprika mixture; cook, stirring occasionally, until onions stick to bottom of pan, about 2 minutes. Add beef, carrots, and bay leaf; stir until beef is well coated. Using rubber spatula, scrape down sides of pot. Cover pot and transfer to oven. Cook until meat is almost tender and surface of liquid is ½ inch below top of meat, 2 to 21/2 hours, stirring every 30 minutes. Remove pot from oven and add enough beef broth so that surface of liquid is ¼ inch from top of meat (beef should not be fully submerged). Return covered pot to oven and continue to cook until fork slips easily in and out of beef, about 30 minutes longer.
• 4. Skim fat off surface; stir in remaining teaspoon vinegar and sour cream, if using. Remove bay leaf, adjust seasonings with salt and pepper, and serve.

TECHNIQUE

• SKIPPING THE SEAR, BUT NOT THE FLAVOR

  Most stews begin by browning meat on the stovetop to boost flavor. They also call for lots of added liquid. Our recipe skips the sear and goes into a moderate 325-degree oven. Though this relatively low temperature can’t compare with the sizzling heat of a 500-degree skillet, over time, the dry top layer of meat will reach 300 degrees—the temperature at which the meat begins to brown, forming thousands of new flavor compounds. But only the top of the meat will brown; due to the surrounding liquid, the submerged part of the meat can’t rise above the boiling point of water, or 212 degrees Fahrenheit.

Lindsay's Taco Soup

Taco Soup

Brown:
1 lb hamburger
1 onion, chopped

Add:
1 can kidney beans, drained and rinsed
1 8 oz can tomato sauce (or V8)
1 4 oz can diced green chilies
2 14 oz cans diced tomatoes
1 15 oz can corn, drained and rinsed
2 c water
6 tsp taco seasoning

Simmer in crockpot until ready to serve.

Egg Rolls

Egg Rolls

I was soooo proud when I finally made egg rolls. I loved them, and for reason they seem healthier when I fried them myself.

Plenty of ground pork or meat, veggies, and tastiness, and quicker than delivery. Stock your freezer, and dip into a takeout favorite anytime.

The egg rolls can be fried or baked; I tried both methods, and I liked the fried ... of course. The baked egg rolls have a texture more like a Thai spring rolls. The fried taste more like tradiational egg rolls. I recommend making smaller rolls if you are going to bake them. (And try to get your hands of the yummy orange sauce they serve them with at Thai restaurants.)

Ingredients

1 pound meat

2 T. rice vinegar

1/4 c. soy sauce

1 bag (12 oz.) broccoli slaw or 16 oz. finely chopped cabbage

3-4 carrots, coarsely grated

4 garlic cloves, minced

1 tablespoon grated fresh ginger

coarse salt and ground pepper

6 green onions, thinly sliced

1 to 2 cups bean sprouts

3 to 5 mushrooms, finely chopped

20 egg-roll wrappers (6 to 7 inches square)

1 large egg, lightly beaten (for wrapping)

2 to 3 cups (48 oz.) vegetable oil (for frying)

bottled sweet-and-sour sauce and spicy mustard (for serving)

Directions

Brown the meat in a large skillet. Drain off the fat. Add all the veggies. Gently stir fry until the vegetables are softened. Add soy sauce, vinegar, garlic, ginger, salt and pepper. Mix gently to distribute seasonings. Let cool.

Heat oil (about 1-inch in depth) in a frying pan. Fry eggrolls in small batches until golden brown (about 3-5 minutes). You are frying them until they look the way you want them to; the filling is already cooked, so you don't have to worry about food safety issues.

Serve with sweet and sour sauce or soy sauce.

Other ingredients that you can add to the filling are water chestnuts, mushrooms, rice, diced potatoes, or any other vegetables that you like.

To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

To Freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

Notes by Kathy

Eggrolls freeze well before they're cooked. In fact, we've often been surprised that they seemed to taste even better when we take them straight from the freezer to the frying pan (better than when we cook them fresh, that is).

Cooked eggrolls can also be rewarmed for a tasty snack, although I'm warning you: don't heat them in the microwave. They'll turn into a droopy mess and won't really taste good. Try putting them in the regular oven for a few minutes at 375 degrees.




Rolling Methods and Tips

HOW TO ROLL AN EGG ROLL

1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that's closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward center of wrapper (they won't meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

ANOTHER SET OF ROLLING INSTRUCTIONS

Put wrapper on a flat surface. Starting at the bottom corner, put about 1 generous tablespoon of filling. Roll upwards until you reach the middle of the wrapper. Fold in the two side corners and continue rolling upwards. Once you have about 1-2 inches of wrapper left, moisten the top sides of the wrapper with water to seal the eggroll. Here is a guided tour of how to fold up an eggroll:

1. Put the tablespoon of filling toward the bottom corner of the wrapper.

2. Fold the wrapper over to cover the filling, and pull it tight with your fingers (this is where having a flexible wrapper comes in handy).

3. Fold the sides of the wrapper in so that they form two parallel lines (much as you would fold a burrito).

4. Roll the wrapper up the rest of the way, keeping it tight. Then seal the remaining open corner with a bit of water, pressing it until it stays closed (believe me, you don't want it coming open while it's frying).

Beef Stroganoff

1 Diced onion
1/4 cup olive oil
1/4 cup Butter
2 T. salt
garlic salt
dried minced garlic
1/2 teaspoon season salt
dash of cummin
1 teaspoon ground black pepper
1 LB or whatever of ground beef
1/2 bag of frozen peppers
2 cans cream of mushroom soup
2 cups of sour cream
1 cup milk
1/2 to 3/4 c. flour
1/2 cup wheat germ
dash of curry
dash of Worcestershire pepper
dash of season salt

Serve with rice or pasta

mixture should be very creamy

Santa Fe Stew

Santa Fe Stew/ Chile/ Soup

Santa Fe Soup

2 lb ground turkey breast
1 onion chopped
2 (.5 oz) Ranch Dressing mix
1 pkg taco mix
1 (16 oz) can blk beans undrained
2 (16 oz) cans white corn undrained
2 cups water
1 (16 oz) can kidney beans undrained
1 (16 oz) can pinto beans undrained
1 (16 oz) can diced tomato w/ chilies undrained
1 (16 oz) can crushed tomatoes undrained

Garnish: sour cream, cheese, green onions, tortilla chips, avocado

Cook turkey and onion together until turkey is thoroughly cooked.
Stir in Ranch dressing and taco seasoning packages into turkey
Add remaining ingredients with juices
Add water
Simmer for 2 hours
if soup is too thick add more water

Garnish and serve with tortilla chips


Notes: This recipe reminds me of my mom. She makes it and loves it, and she got stitches making it when she was in Utah helping me when McKenna was born. In March 2010, my mom and I baked bread all day, and we ate my mom's perfect rustic rolls with this dish.



Try serving this with: An artisan corn bread