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Browsing Tag: beef
This recipe for Austrian Beef Stew comes from Milk Street, Christopher Kimball’s latest venture. It is based on a dish he enjoyed in Salzburg, which is where my mom was from. I had never heard of this style of goulash until I saw his show. But in doing some research, I found another similar recipe that also looks delicious so I had to give it a try. Of course, the COVID-19 ‘stay at home’ orders makes it easy to cook something like this dish, provided you have all the ingredients. There is nothing too out of the ordinary – especially for me – given that Hungarian paprika and caraway are considered necessary spices in the pantry and the marjoram is optional. While you…
Recently, my wife Ana surprised me with a delicious Dominican dish – sancocho. This stew of beef, chicken, sausage, potato, yucca, plantain, squash, corn, and more is a veritable ‘stick to your ribs’ type of meal. Sumptuous and satisfying, this treat is a labor of love and usually served on special occasions simply with white rice. Well, I can say this – it was a special occasion to come and find this dinner waiting for me! Now to work on the recipe… Thank you baby, te amo mas cariño mio! Enjoy…
Today I want to share with you how I make chicken fried steak. There are many recipes for this delicious breakfast (typically) and I won’t even profess mine is the best – but I will say it is satisfying and has never received a complaint! This dish is easy to prepare – it is very much like a beef version of schnitzel – except this dish has a different breading. This is my go-to breakfast when out and I don’t know why since I am typically disappointed by the results. I think it must be the deep fat frying most restaurants use for this dish. I won’t be deep frying anything, but I will shallow fry it. Are you ready for…
Here is a quick Thai inspired beef satay dish that really satisfies. Intensely flavorful and simple to prepare, I just don’t know why I haven’t made this dish before… or 100 times before as a matter of fact. I like these skewers of marinated thinly sliced beef with peanut sauce when preparing as appetizer or jasmine rice and stir fried vegetables when made as a meal. Really, nothing much more is needed. And with these waning days of summer, it is a great excuse to fire up the grill. So invite some friends and make this tasty appetizer, your guests will thank you! Save Print Simple Beef Satay Prep time: 2 hours 15 mins Cook time: 10 mins Total time: …
How does shredded beef in a rich, flavorful sauce sound? This Caribbean dish has roots in the region’s Spanish influence, specifically from the Canary Islands. Ropa Vieja is known as the national dish of Cuba and Puerto Rico also has a famous variant. The beauty of Ropa Vieja is in braising the beef in a rich sofrito, then shredding the beef into the sauce before adding sauteed peppers and onions along with briny green olives and cilantro. My variant is a bit different – an experiment to see if I can replicate the braised results using sous vide. How do you think I did? You will have to read the results below! Save Print Ropa Vieja Prep time: 20 mins Cook time: 6 hours…
Last night’s dinner was another Korean dish I recently encountered while doing some research. I have enjoyed this wonderful dish at my Korean friends’ parties and honestly, I just had to pare and simplify this recipe down for one. Or two, depending on how hungry you are. From the recipe I used as a base, I had to find a way to make this easier so I broke out the components of this dish. Marinated stir fried beef. That is easy enough, I have done that several times in the past. Stir fried vegetables. Same. Korean glass noodles. Well, that is a new one for me. I have read several ways to prepare these sweet potato starch noodles – from what I can tell one…
Today’s recipe is a playful dish made with vibrant red and green vegetables paired with beef in a stir fry. I was checking my vegetable crisper in the refrigerator while making my shopping list and saw I had some asparagus. I knew I had some beef and those two ingredients are tasty together. I had half of a red bell pepper and the rest, as they say, is history. Instead of my usual spicy stir fry, I opted for a deep umami flavor by using shitake mushrooms and mushroom flavored dark soy sauce; the latter used as the predominant part of the sauce. Slivered onions, ginger, garlic, white pepper, and rice cooking wine round out the ingredients. Quick and easy to prepare, intensely flavorful, and quite…
How about a comfort food perfect for a dreary February weeknight? This dish is quick to prepare (about an hour unrushed!), yet filled with flavor. Apparently this dish was named after a wealthy Russian diplomat, Pavel Stroganoff, and the first known mention in a cookbook is from 1871. Interestingly, that early version had no onion or mushroom in it – it was simply beef cubes in a mustard and bouillon sauce finished with sour cream. That dish sounds tasty, but I believe the onions and mushrooms enhance the flavors. So, you can see this dish is already morphing into something a bit different from the original dish. But hey, isn’t that what makes cooking so unique and interesting? Now let’s dive into this much…
Tonight’s pasta dish is one I had never heard of until I read about it on the NY Times Cooking site. Like several of the recent pasta dishes I have posted, this one has a multitude of variations. From my research, I went with a base recipe that I figured was the closest to the original/classic preparation. Similarly, like those other pasta dishes, this one also has just a few ingredients. The big difference is in the time it takes to make this dish. Genovese meat sauce takes many hours of cooking for the onions to break down and meld into the fork tender beef, essentially becoming one as ‘the sauce’. I will admit to being excited to make it after seeing this…
Wow, can you believe it has been one year and 255 posts since I began this blog? Happy 1 year anniversary to me! Summer weather is still here in the Pacific Northwest, so tonight I want to bring you another dish from the grill. Teriyaki Beef is actually an easy dish to make – cube up some ingredients, make a sauce, marinate the beef, assemble the skewers, and then grill. Since the dish is meat and vegetables on a stick, just add a simple starch like white rice and you are good to go for a complete meal. I used sirloin steak cut into cubes for this rendition to get that grilled steak experience with this dish. The rest is just fresh vegetables and a wonderful sauce; enhanced…