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.

Cauliflower, Potato, and Pea Curry

Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish. RECIPE INGREDIENTS 1/4 cup canola oil 1 tablespoon ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon turmeric 1/4 teaspoon dried red pepper flakes 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups) 1 1/2 pounds boiling potatoes (about 4), peeled, cut into 1 1/2-inch pieces 1 cup canned crushed tomatoes in thick puree 1/2 cup chopped fresh cilantro 1/2 cup water 1 teaspoon salt 1 cup frozen petite peas

DIRECTIONS In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer. Variation If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.

Black Bean Soup with Lime and Cumin

My introduction to black bean soup was served with a slice of lemon floating on its rich brown-black surface. Following my host's lead, I sank the lemon with my spoon and smashed it against the bottom of my bowl, releasing a snappy hit of lemon juice. My version of this smooth and elegant soup uses a combination of lime (instead of lemon), cumin, and chipotle chile for a piquant Mexican savor. It's a delight either hot or cold. RECIPE INGREDIENTS 2 cups dried black beans (4 cups cooked) 1 1/2 tablespoons olive oil 1 tablespoon whole cumin 1 cup chopped onions 4-5 cups reserved bean stock or bean stock and water 1/2 canned chipotle chile 1/4 cup plus 2 tablespoons lime juice Salt, to taste Lime slices, garnish Finely chopped cilantro, garnish

DIRECTIONS Sort through, rinse, soak, and cook the beans by your preferred method. While the beans are cooking, heat the oil in a nonstick or heavy-bottomed frying pan over medium heat. When hot, add the cumin and brown it, taking care not to burn it. Add the onions and cook slowly until browned. Drain the beans, reserving 5 cups of the stock. Puree the beans with 4 cups of the reserved stock in a blender or food processor. Add the onion mixture chile, lime juice, and salt and process until velvety smooth. If the soup is too thick, thin it with the remaining 1 cup of stock. Reheat the soup to serve it hot. To serve it cold, cool the soup to room temperature and chill it in the refrigerator 4-5 hours, or in the freezer, stirring occasionally, 1 1/2 hours. Either hot or cold, garnish each serving of soup with a slice of lime floating in the middle and a sprinkling of the cilantro.

Indian Vegetable Stew

Indian Vegetable Stew

Sweet sautéed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian stew. RECIPE INGREDIENTS 1 tablespoon extra-virgin olive oil 3 large onions, coarsely chopped (4 cups) 4 cloves garlic, minced 1 teaspoon cumin seed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon cardamom 1/8 teaspoon cayenne pepper 1 pound new potatoes, scrubbed and quartered 1 1/2 cups water 1/2 teaspoon salt 1 19-ounce can chickpeas, rinsed 1 14-ounce can crushed tomatoes, preferably fire-roasted 1 pound mini carrots 3/4 cup chopped fresh cilantro 3/4 cup low-fat plain yogurt (optional)

DIRECTIONS Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.

Spinach with Almonds and Garlic

Spinach with Almonds and Garlic

RECIPE INGREDIENTS 2 tablespoons olive oil 2 cloves garlic, chopped 1/2 cup sliced almonds 3/4 teaspoon salt 1/8 teaspoon cayenne pepper 2 pounds spinach, washed well and trimmed

DIRECTIONS In a sauté pan over low heat, heat the olive oil. Add the garlic and cook for 1 minute. Add the almonds, salt, and cayenne and cook for 2 minutes more. Remove from the heat and set aside. Coarsely chop the spinach. In a large covered saucepan, in a small amount of boiling salted water, cook the spinach for 4 minutes, or until tender. Drain well. Mix the garlic and almond mixture into the spinach.

Squash, Bean and Corn Stew

Beans, an essential part of the South American diet, join other staples from that part of the world; corn, squash, and tomatoes in this extremely popular Chilean vegetable stew. We've chosen kidney beans, but you can use pinto, cannellini, or any type you have on hand. RECIPE INGREDIENTS 1/4 cup olive oil 2 onions, sliced thin 2 cloves garlic, chopped 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 2 tablespoons drained chopped pimentos (one 4-ounce jar) 1 cup canned crushed tomatoes in thick puree (from a 15-ounce can) 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice 1 1/2 cups water 2 teaspoons salt 2 cups drained and rinsed canned kidney beans (one 19-ounce can) 2 cups fresh (cut from about 4 ears) or frozen corn kernels 1/2 cup chopped fresh basil (optional)

DIRECTIONS In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute. Stir in the pimientos, tomatoes, squash, water, and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil. VARIATIONS: Add one cup of diced ham along with the beans and corn. Use peeled, cubed pumpkin or acorn squash instead of the butternut squash. WINE RECOMMENDATION: Gewurztraminers from Alsace have a unique combination of aromas: rose petals, ripe apricots, and musky spice. Though called dry, these wines usually contain a bit of residual sugar--a real plus for this dish, with its sweet squash and corn.

Kale and Potato Hash

Kale and Potato Hash

Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch. RECIPE INGREDIENTS 8 cups torn kale leaves (about 1/2 large bunch; see Tip) 2 tablespoons horseradish 1 medium shallot, minced 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 2 cups cooked shredded potatoes (see Ingredient note) 3 tablespoons extra-virgin olive oil A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking. Ingredient Note: Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

DIRECTIONS Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

Roasted Vegetables

The oven temperature needs to be high to give the vegetables a golden finish. For a complete menu, bake fish fillets alongside for about 8 minutes per inch of thickness. RECIPE INGREDIENTS 10 unpeeled tiny new potatoes, quartered 1 cup peeled baby carrots 1 small onion, cut into wedges 1/4 cup olive oil 3 tablespoons lemon juice 3 cloves garlic, minced 1 tablespoon minced fresh rosemary or oregano or 1 teaspoon dried rosemary or oregano, crushed 1 teaspoon salt 1/2 teaspoon pepper 1/2 of a small eggplant, quartered lengthwise and cut into 1/2-inch-thick slices (2 cups) 1 medium red or green sweet pepper, cut into 1/2-inch-wide strips

DIRECTIONS In a 13-by-9-by-2-inch baking pan combine potatoes, carrots, and onion. In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary or oregano, salt, and pepper. Drizzle over vegetables in baking pan; toss to coat. Roast, uncovered, in a preheated 450 degrees F oven for 30 minutes, stirring occasionally. Remove from the oven. Add eggplant and sweet pepper; toss to combine. Return to oven; roast about 15 minutes more, or till vegetables are tender and brown on the edges, stirring occasionally.

Barley Corn Salad

RECIPE INGREDIENTS 2 cups cooked medium pearl barley 2 cups frozen corn, thawed 1/2 cup chopped sweet red pepper 1/2 cup chopped green pepper 3 green onions, chopped 1 tablespoon minced fresh cilantro or parsley 2 tablespoons lemon juice 2 tablespoons canola oil 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/8 teaspoon pepper
DIRECTIONS In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Mushroom Fried Rice

The quickest, and most authentic way to make this hearty version of a Chinese-restaurant favorite is to start with leftover rice (you'll need about three cups). But even if you start with raw rice, you'll still be ready to eat in well under an hour. RECIPE INGREDIENTS For the Rice: 1 1/2 cups long-grain rice For the Mushrooms: 3 tablespoons cooking oil 1/2 pound cremini mushrooms, sliced thin 1/2 pound shiitake mushrooms, stems removed, caps sliced 1/2 pound white mushrooms, sliced thin 1/4 teaspoon dried red pepper flakes 1 tablespoon grated fresh ginger 6 scallions including green tops, sliced thin 1/2 teaspoon salt 1/4 cup soy sauce 1/2 cup frozen peas 1 teaspoon Asian sesame oil

DIRECTIONS FOR THE RICE: Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool. FOR THE MUSHROOMS: Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate. TO ASSEMBLE: In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil. VEGETABLE TIP: Most people throw away shiitake stems because they're tough. But you can simmer them gently in stock, or any liquid, until they're tender. If that's too much trouble, just save them to add flavor to stock.

Middle Eastern Chick Pea and Rice Stew

The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro. Serve this hearty potage with whole-wheat pita and a salad of sliced cucumbers tossed with yogurt and a pinch of salt. RECIPE INGREDIENTS 1 tablespoon extra-virgin olive oil 3 medium onions, halved and thinly sliced (about 3 cups) 2 teaspoons ground cumin 2 teaspoons ground coriander 1 cup orange juice 4 cups reduced-sodium chicken broth or vegetable broth 2 15-ounce cans chickpeas, rinsed 3 cups peeled and diced sweet potato (about 1 pound) 2/3 cup brown basmati rice 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup chopped fresh cilantro

DIRECTIONS Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes. Add cumin and coriander and stir for about 15 seconds. Add orange juice and broth. Stir in chickpeas, sweet potato, rice and salt. Bring to a boil; reduce heat to a gentle simmer and cover. Cook, stirring occasionally, until the rice is tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes. Season with pepper. (The stew will be thick and will thicken further upon standing. Add more chicken broth to thin, if desired, or when reheating). Serve topped with cilantro.