Archive for the 'stews & braises' Category

Anna Olson’s Hungarian Goulash

Hungarian Goulash 1024x794 Anna Olsons Hungarian Goulash

This is what I left the boys with a Tupperware container of when I left them to drive up to Edmonton today for the BlogWest conference. Here’s hoping I don’t come home to it still in the fridge and a stack of pizza boxes in the recycling bin.

It was one of the last recipes I made for the Soup Sisters cookbook – a Hungarian Goulash contributed by the awesome Anna Olson. I must admit – beef stew is not my thing, having grown up with flank steak stew that reminded me of rope cooked in stewed tomatoes. (Sorry mom.)

I wasn’t going to eat any myself, and gave Mike a bowl and went upstairs to pack. But his enthusiasm and the rich, dark, reddish broth (spiked with a hearty dose of paprika) convinced me to give it a go. (And break from the weeks of living on toast and tea.) It was fab.

It also had something called csipetke – Hungarian pinched noodles that are like teeny dumplings simmered in the finished stew. I made them, but not having a sense of nostalgia around such things may not again. Instead, I added new potatoes.

dumpling dough 1 Anna Olsons Hungarian Goulash

dumpling dough 2 Anna Olsons Hungarian Goulash

The dough is STICKY. You will have to scrape it off your fingers. I pulled the stew out of the oven and put it on the stovetop, and simmered little marble-sized pieces in the broth. You could do it in the oven, or skip it altogether.

Hungarian Beef Goulash

adapted from a recipe Anna Olson contributed to the upcoming Soup Sisters Cookbook (Appetite)

3 slices bacon, chopped
1 lb stewing beef (Anna recommends boneless blade roast, cut into 1/2-inch pieces)
1 onions, peeled and diced
1 carrot, peeled and diced
1 parsnip, peeled and diced
1 celery stalk, diced
2 Tbsp sweet Hungarian paprika
a few garlic cloves, crushed
1 tsp thyme leaves
1 tsp (5 mL) caraway seeds (optional)
2 bay leaves
1 can (28 oz/796 mL) diced or whole plum tomatoes
4 cups (1 L) beef stock (use low-sodium stock, if using store bought)
Salt and pepper to taste
5-6 new potatoes, halved or quartered, or 2-3 larger potatoes, scrubbed and diced (optional)
Sour cream for serving (optional)

In a large heavy skillet set over medium-high heat, sauté the bacon until crisp. Remove the bacon with a slotted spoon and set aside. Pour off most of the bacon fat (if there is a lot) and brown the beef in batches, then transfer to a heavy cast iron pot or baking dish.

Sauté the onions, carrot, parsnip and celery until the onions are softened, and add them to the beef in the pot. Stir in the paprika, garlic, thyme, caraway seeds (if using) and bay leaves.

Add the stock and tomatoes, cover and cook at 300F for 2 1/2-3 hours, until the beef is very tender. If you like, add the potatoes about halfway through the cooking time. Remove the bay leaves and add salt and pepper to taste.

Serve the goulash topped with dollops of sour cream and crispy bacon.

Csipetke: Whisk 1 egg lightly, then stir in 1/2 cup all-purpose flour and a pinch of salt – the dough should be dense but a little stretchy and you should be able to pick it up and handle it with your hands. If it’s too dense, add a little water. Using dampened hands, pinch off little pea-size pieces of the dough and drop into the simmering goulash. Simmer for 5 minutes before serving.

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March 09 2012 | stews & braises | 23 Comments »

Curried Lentils With Sweet Potatoes and Swiss Chard, and Roasted Cauliflower

Curried+Lentils+%26+Sweet+Potatoes Curried Lentils With Sweet Potatoes and Swiss Chard, and Roasted Cauliflower

I woke up this morning craving -nay, requiring- vegetables. Since the back yard is still half covered with thick, dingy ice floes I’m not quite in full-on salad mode. (At this point I’m not fully convinced spring is going to actually come – I’ll believe it when I see something green poking through.) My brain was trying to push me toward butter chicken, so I compromised with this veggie-based curry of sorts. I’ve seen a lot of curried sweet potato-legume (lentil, black & kidney bean) concoctions in the past month, so I may as well go ahead and make one and get it out of my system. This one came from the New York Times, by way of SmittenKitchen.

I meant to make naan, but my timing was way off. (Timing is not my forte. It’s particularly apparent at Thanksgiving and other multi-course meal events where there are a lot of witnesses.) I’m kind of glad I didn’t – had I made it I would have eaten three easily, and then sat around all night digesting dough. When I abandoned the naan idea, I put on a pot of basmati rice instead. (Perhaps naan tomorrow – something will need to go with the surplus of lentils.)

Really, there’s a serious lot of leftovers. 1 1/2 cups of dry lentils plus 2 pounds of sweet potato made a massive pot. Lunch is taken care of for a week, anyway. To go with I roasted some cauliflower – tossed around in a bit of oil and roasted at 400F for about 15 minutes. I have fulfilled my vegetable quota (for once). And I feel good for having eaten it all. (If I’d only stop eating these mini eggs.)

Curried+Lentils+%26+Sweet+Potatoes+3 Curried Lentils With Sweet Potatoes and Swiss Chard, and Roasted Cauliflower

Curried Lentils With Sweet Potatoes and Swiss Chard

adapted from the New York Times, by way of SmittenKitchen. Bump up the curry powder if you like things spicier.

1-2 Tbsp. canola oil
1 onion, chopped
4 garlic cloves, crushed
1 Tbsp. grated ginger
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeno pepper, seeded and minced
4 to 5 cups vegetable or chicken broth
2 lbs. sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 bunch Swiss chard, center ribs removed, leaves thinly sliced
1 tsp. salt, or to taste
1/2 tsp. ground black pepper
1/3 cup chopped fresh cilantro
Juice of 1/2 lime
1/4 cup chopped almonds (tamari almonds, if you can find them), for garnish (optional)

In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Bring to a boil; reduce heat to low, cover and simmer for 25 minutes. (If the mixture seems dry, add more stock as needed.) Stir in the chard and salt and pepper, and continue cooking until the chard is cooked, another 10 minutes.

Stir in cilantro and lime juice and serve immediately, plain or over rice, garnished with almonds.

Serves 6 (or so).

One Year Ago: Thai Coconut Soup with Lemongrass and Chicken/Shrimp, Pork Potstickers, Curried Peanut Orange Shrimp and Green Tea Crème Brulée
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pixel Curried Lentils With Sweet Potatoes and Swiss Chard, and Roasted Cauliflower
button print gry20 Curried Lentils With Sweet Potatoes and Swiss Chard, and Roasted Cauliflower

April 08 2009 | beans and stews & braises and vegetarian | 14 Comments »

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