Hungarian Goulash is different from the Midwest Goulash I grew up with. The Midwest version was always elbow macaroni, hamburger, tomatoes and sometimes, cheese. I experienced the traditional version in a Hungarian restaurant in Denver and again in Eastern Europe. Goulash (Gulyasleves) is one of the national dishes of Hungary. It reminds me of our traditional Beef Stew, although not as thick as stew and uses different spices.
This recipe is an adapted version of the recipe from a tour guide, Food Tour Budapest. We had a marvelous tour of wonderful restaurants, meandering the streets of Budapest experiencing traditional food and drink in historic and unique restaurants. How I wish I could travel again and experience such a tour. Some day… In the meantime, I can recreate the food memories in my own kitchen.
2 tablespoons lard or cooking oil (I used Olive Oil)
2 medium onions, finely chopped
1-2 tablespoons Hungarian sweet paprika; add a bit of spicy paprika if desired
1 pound cubed beef stew meat or pork shoulder
1 teaspoon salt
1-2 teaspoons caraway seed
4 cups water (I added a bit more as the goulash cooked)
1 whole red pepper, chopped
1 whole tomato, peeled and chopped (or a can of tomatoes)
2 potatoes, peeled and cubed
2 carrots, halved and sliced
1/2 cup chopped celery
Optional: small bits of pasta
- Add the lard or oil to the stew pot.
- Add onions to the hot lard or oil. Cook the onions until they are glossy and saucy.
- Remove from the fire and add the paprika. Mix with the onion. Add a bit of water, to prevent from burning.
- Add the meat cubes and put back on the fire. Sprinkle with salt and caraway seed. Add more or less, depending on your tastes
- Add the chopped carrots and celery.
- Once the meat has a bit of color, add water, chopped pepper and tomatoes. Lower heat to simmer and cover. Stir occasionally to prevent burning.
- After one and a half or two hours, check the meat. Add the chopped potatoes and cook through, about 20 minutes.
- Add the pasta pieced (optional) when the potatoes are almost done.
- Taste the broth and adjust seasoning as desired.
Serve with bread (white or rye). Optional: add freshly ground paprika or spicy green pepper.
Recipe adapted from FoodTour Budapest and Hungarian Cooking Goulash Soup.
Fall is in the air and I am ready for soup season! A friend shared the Pork Poblano Stew (with citrus notes) recipe with me and we brainstormed a starch to use in the recipe. I thought sweet potato would be great either added to the stew (which I did) or served over a baked sweet potato. The flavors are unique and so delicious. It is great served with cornbread, crusty bread or, as one daughter suggested, with tortilla chips.
Next week I’ll post a second recipe for a savory Pork Poblano Stew. Both are delicious!
PORK POBLANO STEW WITH SWEET POTATO
2 teaspoons hot or mild chili powder
1 ¼ pounds pork tenderloin, cut into 3/4- to 1-inch pieces
2 tablespoons olive oil
1 fresh poblano chile pepper, seeded and cut into 1 inch pieces
1 large red sweet pepper, seeded and cut into 1 inch pieces
1 medium onion cut into thin wedges
1 large sweet potato, peeled and cubed (optional–I added and it was delicious)
14.5 ounce can fire-roasted tomatoes with garlic, undrained
14.5 ounce can chicken broth (I used a quart of chicken broth)
3 inch stick of cinnamon
2 teaspoons finely shredded orange peel
1/4 cup fresh orange juice
- In a medium bowl, sprinkle chili powder over pork. Toss to combine.
- In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until cooked through, stirring occasionally. Remove pork from saucepan; set aside.
- Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add sweet potato, tomatoes, broth, and cinnamon stick.
- Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
- To serve, remove stick cinnamon. Ladle into shallow bowls.
Recipe adapted from BHG.com
Vegan Winter Lentil Stew is a flavorful, hearty winter stew. I first tried this soup when hosting book club and preparing two stews 1) Vegan and 2) Beef Stew. The key to the flavor in this soup is the Dijon mustard. Who knew it could pack such a yummy punch. Even non-lovers of lentils and beans have enjoyed it. If you insist on adding a protein, go for it! I’m sure it would be delicious.
WINTER LENTIL STEW
2 Tbsp olive oil
1 yellow onion
4 cloves garlic
4 carrots (about 1/2 lb.)
4 stalks celery
2 lbs potatoes
1 cup brown lentils
1 tsp dried rosemary
1/2 tsp dried thyme
2 Tbsp Dijon mustard
1.5 Tbsp soy sauce
1 Tbsp brown sugar
6 cups vegetable broth
1 cup frozen peas
Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.
While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.
As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.
Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally.
Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew.
Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed. Serve hot and enjoy!
Recipe from: Budgetbytes.com
Taco Stew has been a family favorite since the girls were little tykes. They loved it and it was another way I could get them to eat vegetables. In a pinch, I have substituted different vegetables and cheeses with equally good results. Typically I double or even triple the recipe and freeze the leftovers. You could easily make this without the beef (or turkey) and omit the cheese and have a vegan version of Taco Stew.
This recipe appeared in the Denver Post many years ago as a recipe a young boy submitted for a recipe contest and won. Brilliant!
1 pound lean ground beef or turkey
1 medium onion, chopped
15 ounce cans whole kernel corn, drained
10 ounce can diced tomatoes with chilies
15 ounce can pinto beans in chili sauce (or black beans)
1 envelope taco seasoning mix (2 tablespoons)
1 can tomato soup
1 cup water
Grated Monterey Jack or Cheddar Cheese
- Brown beef and onion. Drain and rinse with hot water to remove excess fat. Combine all ingredients, except tortilla chips and cheese, in a Dutch oven. Simmer on low.
- To serve, crumble tortilla chips in a serving bowl and cover with a generous heaping of stew. Sprinkle with cheese.
Sometimes you just need a time-out for a little R&R. I needed a time-out this year based on my last post. On one hand, it made me sad to take a break because summer and fall are my favorite seasons to cook with fresh vegetables and fruit. On the other hand, if you’re not in the zone, it’s a worthless venture.
August and September are big birthday months in our family (yours too?). In total, we have 13 birthdays. ABC News reported in 2005 that more babies are born in July, August and September with no real reasoning. Really? It seems so simple to me. Colder weather, holiday celebrations… Maybe I should have been a rocket scientist.
September, October and early November in Colorado were unseasonably warm and utterly beautiful. We all knew it wouldn’t last but we felt blessed for the beautiful fall colors accompanied by the warm sun and cool breezes.
Our family traveled to Columbia, Missouri for Homecoming weekend and the dedication of Traditions Plaza and Legacy Circle, where Karl’s memorial was placed. We enjoyed family time and the festivities of the weekend. Little did we know the NCAA recognizes the University of Missouri as the birthplace of homecoming.
The Chihuly Exhibit was showcased at the Denver Botanic Gardens this Summer and Fall. I saw the exhibit in Phoenix earlier this year and enjoyed two additional visits to the Denver exhibit.
Temperatures in Colorado are now below freezing and time to make my favorite soups and comfort foods:
Chicken and Noodles
Portuguese Kale Soup
I’m looking forward to being back, sharing recipes, stories and life.
Peanut Stew is featured today thanks to this great recipe prepared by fellow Grandma-in-law (grandson Evan’s other Grandma), Chris, for our potluck last week as mentioned in Tuesday’s post.
She adapted the recipe per her notes below and it was absolutely delicious! The original recipe serves six and is easily adaptable to vegan, omitting the chicken and using vegetable broth. I will add this recipe to my favorites.
WEST AFRICAN PEANUT STEW
“A hearty stew that’s super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.”
2 tablespoons peanut oil (I used coconut oil)
one half onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger (I prefer to slice them thick so you can fish it out)
a pinch of sugar to caramelize onion
1 pound chicken, cut into chunks (optional)
1 tablespoon crushed red pepper, or to taste (which for me was none)
I added about a tsp of cinnamon
salt and ground black pepper to taste
4 cups chicken or vegetable stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
1/4 pound collard greens, roughly chopped
1 cup chunky peanut butter
- Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. (I used Costco rotisserie shredded chicken, so I didn’t add it until the last step, since it was already cooked)
- Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
- Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes. (Mine simmered for about 30 minutes longer than that. I used a potato masher and crushed up the sweet potatoes and tomatoes a little after the recipe’s 20 minute simmer, so it would be thicker rather than chunky.)
I had extra collard greens and one review suggested to sauté them as garnish along with chopped peanuts.
The original recipe was found on Epicurious.
I love traditional cornbread but for those trying to avoid gluten, it isn’t a fit. Last night I made a big pot of beef stew with cornbread for the family but needed a gluten-free version. The Almond Flour Cornbread is delicious with the slight sweetness of honey. Yummy!
While I was writing this post today my good buddy, Jan, sent me a link to a ‘Today’s Dinner Party‘ that brought a smile to my face, given all of the dietary restrictions we all face.
ALMOND FLOUR ‘CORNBREAD’
1 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup honey
4 eggs, beaten
- Preheat the oven to 350 degrees.
- Place the flour, baking soda and salt into a bowl and whisk to combine.
- Add the honey to the beaten eggs and add to flour mixture. Stir until fully combined and no lumps remain.
- Pour into a well-greased 8×8″ baking pan and bake for 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Let cool for 5 minutes.
Recipe from Preppy Paleo and Angel’s Homestead
Hearty Beef Stew is the perfect winter dish and is wonderful served with Cornbread (see my posting of 1/30/2011). This recipe was shared by my neighbor and friend, Maribeth. It’s now a favorite and terrific to serve to a crowd. Let the stew simmer in the oven while you enjoy your family or guests.
FIVE HOUR BEEF STEW
2 pounds stew meat or round steak
16 ounces tomato sauce
1 cup water
1/2 cup grated cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
2 large potatoes, cut up
6 carrots, cut up
1 cup coarsely chopped celery
1/2 medium green pepper, chopped
1/2 medium-sized onion, chopped
1 slice white bread with crusts, chopped
- Trim excess fat from meat and cube.
- Combine all ingredients in Dutch oven. Mix thoroughly.
- Bake, tightly covered, in preheated oven at 250 degrees for 5 hours. Stir once or twice during cooking.