Beef Paprikash

Beef Paprikash

This reminded us of our trip to Hungary and my kids devoured it. Print Hungarian Beef Paprika Stew Author: Kristin Recipe type: Main Cuisine: Hungarian Prep time:  15 mins Cook time:  2 hours Total time:  2 hours 15 mins Serves: 6-8   Ingredients 2 tablespoons vegetable oil 1 large onion, minced 1 large garlic clove, minced ½ medium green bell pepper, chopped 1 pound beef stew meat 2 tablespoons sweet Hungarian paprika 1 teaspoon caraway seeds 1 large tomato, cored and chopped Salt and black pepper to taste 1 tablespoon chopped fresh chives for garnish Sour cream Instructions In a large stock pot, heat vegetable oil over medium heat. Add minced onion and saute for about 8 minutes until softened. Add the garlic and green bell pepper. Continue to saute for another 5 minutes until garlic is fragrant and bell pepper is tender but still crisp. Add the beef to the pot and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, until meat is browned. Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pot. Pour 4-5 cups of hot water into the pan, until the meat is almost covered. Stir and bring to a boil. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 1 hour and a half, replenishing the water as needed to keep it from getting dry. The stew is ready when the meat is tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired. Serve over noodles or potatoes. Garnish...
Keftas and Seven-Vegetable Couscous

Keftas and Seven-Vegetable Couscous

I love Moroccan flavors and I often crave these Keftas. They always remind me of amazing evenings with my family overseas. The veggie couscous is a nice light dish for summer. I was recently able to pickup a few tubes of my favorite prepared Harissa and I was dying to make something that calls for it. Print Keftas and Seven-Vegetable Couscous Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  1 hour Cook time:  15 mins Total time:  1 hour 15 mins Serves: 6-8   Ingredients Keftas 1 lb ground beef or lamb 4 cloves garlic, minced 1 medium onion, minced 1 teaspoon salt ½ teaspoon paprika 1 teaspoon cumin 1 teaspoon Ras el Hanout ¼ teaspoon ground black ground pepper ¼ cup fresh parsley, chopped ¼ cup fresh cilantro, chopped Juice of ½ lemon Seven-Vegetable Couscous ¼ cup olive oil 2 large leeks (white and pale green parts only), minced 4 large garlic cloves, minced 2¼ cups chicken broth 1 cup raisins 2 large carrots, peeled and cut into 2-inch lengths 1 large parsnip, peeled and cut into 2-inch cubes 1 large yellow squash, cut into ½-inch cubes 1 large zucchini, cut into ½-inch cubes 1 can garbanzo beans 1 teaspoon turmeric ½ teaspoon ground ginger Pinch of cayenne pepper Pinch of saffron 1 cup diced tomatoes ½ cup coarsely chopped fresh cilantro 1½ cups (about 10 ounces) couscous Lemon wedges Harissa Instructions Keftas Preheat the oven to 450°F. Mix all the kefta ingredients together in a large bowl and let rest for about 1 hour to allow the flavors to blend. Coat large baking dish with olive oil. Roll the mixture...
Steak and Veggie Kebabs

Steak and Veggie Kebabs

Great and and not dry kebabs are matter of using the right meat and pairing it with a great marinade. Print Steak and Veggie Kebabs Author: Kristin Recipe type: Main Cuisine: American Prep time:  2 hours Cook time:  15 mins Total time:  2 hours 15 mins Serves: 4   Ingredients ¼ cup extra-virgin olive oil ¼ cup Worcestershire sauce 3 tablespoons soy sauce 1 tablespoon freshly squeezed lemon juice from 1 lemon 1 tablespoon Dijon mustard 3 cloves garlic, minced 1 teaspoon dark brown sugar 2 teaspoons freshly ground black pepper 1½ pounds beef sirloin tips, cut into 1½-inch cubes 1 yellow bell pepper 1 red bell pepper, cut into 1½-inch squares 1 green bell pepper, cut into 1½-inch squares 1 zucchini, sliced thickly 1 small red onion, cut into 1½-inch squares Instructions Whisk together oil, Worcestershire, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes and vegetables in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours. Thread beef onto skewers, alternating with vegetables. Clean and oil the grilling grate. Heat grill grate for 5 minutes. Grill skewers until beef is well seared on all sides and center of beef registers between 125-130°F on an instant read thermometer, about 3 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately. 3.4.3177...
Chili con Carne

Chili con Carne

This recipe came from Bon Appetit originally but I have adapted it to suit my family. I serve it over noodles for the kids and white rice for the adults. Print Chili Author: Kristin Prep time:  20 mins Cook time:  1 hour 20 mins Total time:  1 hour 40 mins Serves: 8-10   Ingredients 2 tablespoon olive oil 1½ cups chopped onions 1 green bell pepper, chopped 8 large garlic cloves, chopped 3 pounds ground chuck 6 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon dried thyme 1 28-ounce can crushed tomatoes with added puree 3 8-ounce cans low-salt chicken broth 1 12-ounce bottle beer 1 6-ounce can tomato paste 2 15- to 16-ounce cans prepared chili beans chopped red onions and cilantro, shredded cheese, and sour cream for serving Instructions Heat oil in heavy large pot over medium-high heat. Add onions, green peppers and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Drain grease. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. Serve with noodles or rice and chopped red onions and cilantro, shredded cheese, and sour cream for serving. 3.4.3177...
Thai Beef Salad (Yum Nuea)

Thai Beef Salad (Yum Nuea)

This is the dish by which I judge the quality of a Thai restaurant. Pork, chicken, or simply vegetables can be used with the sauce. I have used the sauce as a marinade for grilled fish as well. Print Thai Beef Salad (Yum Nuea) Author: Kristin Recipe type: Main Cuisine: Thai Prep time:  20 mins Cook time:  20 mins Total time:  40 mins Serves: 6   Ingredients Beef 1 pound top sirloin Salad ¼ cup sliced onions, separated 2 tomatoes, wedged or 1 cup grape tomatoes, halved 1 medium cucumber, sliced 1 tablespoon thinly sliced, or 3-4 whole, Thai chile peppers Sauce ¼ cup fish sauce ¼ cup lime juice 1 tablespoon sweet dark soy sauce 3 tablespoons minced garlic 3 tablespoons minced ginger 3 tablespoons chopped cilantro ¼ cup chopped scallions ¼ cup chopped shallots 1 tablespoon sesame oil 1 tablespoon chili oil Instructions Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix the sauce and toss the whole. Serve with Jasmine rice to sop up the sauce (optional). 3.4.3177...
Beef and Broccoli

Beef and Broccoli

Super fast and easy beef and broccoli from Damn Delicious. Print Beef and Broccoli Author: Kristin Recipe type: Main Cuisine: Asian Prep time:  5 mins Cook time:  10 mins Total time:  15 mins Serves: 4   Ingredients ⅔ cup reduced sodium soy sauce ½ cup chicken broth ¼ cup honey 2 tablespoons rice wine vinegar 2 tablespoons brown sugar, packed 3 cloves garlic, minced 1 tablespoon sesame oil 1 tablespoon cornstarch 1 teaspoon Sriracha, or more, to taste 1 teaspoon ground ginger ¼ teaspoon red pepper flakes 1 tablespoon olive oil 1 pound flank steak, thinly sliced 1 head broccoli, cut into florets Instructions In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and ¼ cup water; set aside. Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes. Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes. Serve immediately. 3.4.3177...