Beef Goulash

The perfect warm dish to come home to in the cold of winter. Beef Goulash is a stew of meat and vegetables, seasoned with paprika and other spices. Its history dates back to the 9th century in the medieval Kingdom of Hungary and was traditionally a meal eaten by Hungarian shepherds. It’s lasted this long for good reason, and will be a modern day hit in your kitchen. Give it a go!

Beef Goulash

Yield: 12 servings

Ingredients

1/3 cup vegetable oil
3 pounds stew beef, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
2 roasted red bell peppers, peeled and sliced
3 tablespoons Hungarian sweet paprika
2 teaspoons caraway seeds
2 tablespoons red wine vinegar
1 (15 oz) can whole peeled tomatoes, hand crushed
6 cups chicken broth
4 russet potatoes, peeled and thickly sliced

Preparation

  1. Place a large heavy pot over medium heat and add the oil. Add the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
  2. Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant.
  3. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
  4. Add the potatoes and continue to simmer for one hour, uncovered, until the potatoes are tender and the sauce has reduced to desired thickness. Season with salt and pepper.

 

Sweet Potato, Lentil and Leek Soup

One of our family favourites right now. We make this every week because it’s just that delicious.

You literally throw everything in the slow cooker and come back in the evening for an dinner everyone will love. I often serve with some garlic toast.

Ingredients

1 large sweet potato, peeled and diced
3 medium carrots, chopped
3 stalks celery, chopped
3 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
3/4 cup dried yellow or red lentils
1 teaspoon curry powder
Kosher salt
1 pound skirt steak beef, cut into 6 inch pieces

Instructions 

  1. Put all ingredients in slow cooker. Add 8 cups of water and 1 teaspoon of the salt. Set on low.
  2. Cook for 8 to 10 hours. Remove the beef and blend the soup to a thick consistency.
  3. Season to taste. Return the beef to the pot and enjoy!

Papas Rellenas

Papas rellenas (on Spanish literally: stuffed potatoes) are a popular type of croquettes found in Peru and other Latin American countries. They are similar to a Jewish knish but vary in that the outer layer is mostly mashed potatoes. Knish generally have a much higher flour content to be more of a dough with either little or no potato. The Papas Rellenas have a crisp outside, followed by a fluffy and light layer of mashed potatoes, hiding a delicious, flavourful centre.

I love making these in bulk and watching everyone I make them for devour them. They also freeze really well if you are so inclined.

Give them a try and serve as an appetizer at your next get together!

papas rellenas homemade

Papas Rellenas

Serves: 8 to 10

Ingredients:

12 medium red potatoes, about 3 pounds, peeled and cut into 1-inch pieces
Salt and pepper, to taste
1 tablespoon olive oil
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
4 cloves garlic, minced
1 pound lean ground beef
3/4 cup dry white wine
4 tablespoons sundried tomatoes, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
4 eggs, beaten
3 cups plain bread crumbs
2 cups vegetable oil

Preparation:

  1. In a large saucepan add potatoes and cover with salted water. Bring to a boil and then reduce heat, cooking until potatoes are just tender, about 20 minutes. Drain potatoes and mash with salt and pepper, to taste. Allow to cool.
  2. While potatoes are cooking, in another large saucepan, heat the olive oil over Medium heat. Add onions and green pepper and cook until onions are soft, about 5 minutes. Add the garlic, and ground beef and cook until the beef is browned, about 10 minutes. Salt to taste. Break up the beef while it’s cooking so everything is a fine consistency. Drain off any fat.
  3. Add the wine, tomatoes, chili powder, cumin and pepper, and cook until the mixture is dry. Remove from the heat, and allow to cool.
  4. When potatoes and picadillo are cool, beat the eggs in a small bowl, and put the bread crumbs on a large plate.
  5. Using your hands, form 2 tablespoons of potatoes into a ball and press an opening in the centre. Stuff with meat mixture, then add potato to cover the opening.
  6. Roll to make a neat ball and then dip into the egg mixture. Dredge with bread crumbs to cover thoroughly. Refrigerate the balls for 30 minutes.
  7. Heat vegetable oil to 375 degrees. Add the balls a few at a time and cook until golden brown, about 2 minutes per side. Serve hot or at room temperature.
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