IRON CURTAIN GOULASHSUPPE
During the cold war I zig-zagged across the iron curtain and found myself one day in Buda- Pest the next day in Prague, the next day in Leipzig. I complied this pan central european beef stew by trying to take the best of each region. Then I Americanized it a bit, but mainly because the Hungarian agent I stole the last bit from threatened me with a fate worse than death should he ever taste his great grandmothers goulash Stateside. I contemplated killing him quietly, but decided to just tweak the recipe. His name was Alton something...anyway...
Provided by beefytee
Categories Stew
Time 11h
Yield 1 1/2 gallons, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Lets start with the "rub".
- In a large bowl, mix the Tomato paste, Worcestershire, vinegar, herbs and paprika. Mix well and set aside.
- Cut into big bites, season with kosher salt and sear on all sides.
- Add meat to tomato paste mixture and toss to cover.
- Place beef into foil and seal TIGHTLY (very). You may need to split this into 2 packs depending on your quantity of beef.
- Put into a cold oven set at 200F for around 3 hours. When done, you can TRY to drain the fat, but there really wasn't that much with mine. Place aside and let the meat cool, I usually do this the night before so it goes into the fridge -- unless those Pinko SOB's are on my tail, then I throw it into the freezer for an hour or so.
- While you're waiting for the beef to cool, chop an onion, render some pancetta, and sweat the onions until translucent, add minced garlic towards the end.
- Peel russets and cut into small pieces (these are as much for thickening as for eating).
- Cut the red potatoes like you'd cut up c-4 for motorcycle bombs ~ about 1" cubes, but don't worry -- a little bigger a little smaller will get the job done -- for the stew AND the motorcycles.
- In a big (I mean big) crockpot throw in everything: Cool meat, left over tomato slurry, onions, potatoes, remaining rendered fat, ALL the beef stock, and the SECRET ingredient (I'll tell you here, I didn't put it in the ingredients because this place is crawling with spies, but so help me if you tell anyone-I know a place that makes Siberia look like Cancun). 1 Packet of McCormick Beef Stew starter -- I know I know.
- Set crock pot to high, and cook for damn near 12 hours. Servable @ 7 but better with each hour after.
- This does not make a super thick stew. If you want that you'll have to add corn startch or arrowroot. If you're going to do that, put the stock in the post first and stir it in to that before adding the rest of the ingredients.
- Serve to your friends/family. It's a little spicy, but nothing you can't handle. Unless of course you're a communist.
Nutrition Facts : Calories 837.6, Fat 45.8, SaturatedFat 18.5, Cholesterol 156.5, Sodium 1418.4, Carbohydrate 53.6, Fiber 7.5, Sugar 9.7, Protein 52
NAMMURAH (HARISSEH)
This is a great sweet to make if you are having some people over. With a cup of coffee it is perfect, and it even tastes better the next day cold from the fridge!
Provided by Palis Favorites
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix smeed, sugar, and butter.
- Stir baking soda and baking powder in the yogurt. Add to smeed mixture and blend together.
- Grease 17" x 12" pan with tahineh, and pour the mixture into pan and smooth the top with 2 tbs of yogurt.
- Cut into diamond shapes and place a blanched almond on each piece.
- Bake in a 400 degree preheated oven for 30 minutes, or until brown. Let stand for ten minutes then pour thin syrup (attar) over the surface.
Nutrition Facts : Calories 1049, Fat 36.8, SaturatedFat 19.7, Cholesterol 81.2, Sodium 469.8, Carbohydrate 170.8, Fiber 3.8, Sugar 66.5, Protein 13.6
GULASCHSUPPE (GOULASH SOUP)
I found this recipe on EthnicGrocer.com and fixed for a holiday meal with other German favorites. It was wonderful and hearty on a cold December day, and it was even better the second day. Tastes great with a warm rye bread.
Provided by LizardMC
Categories Meat
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil.
- Saute onions until translucent.
- Add garlic, peppers and tomato paste.
- Cook for 10 minutes.
- Add beef, caraway seeds, paprika, stock and lemon juice.
- Simmer for about 1 1/4 hours Add potatoes and continue simmering until meat and potatoes are tender.
- Season with sea salt and pepper to taste.
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