Hungarian Goulash (Pirkilt)

Ingredients

• 2 pounds boneless beef stew meat, cut into 1-inch pieces
  
• 1/3 cup brown rice flour seasoned with:
  
  • ½ teaspoon kosher salt
    
  • ¼ teaspoon black pepper
    
  • 1 teaspoon paprika
    
• ¼ cup canola oil
  
• 1 ½ cups chopped onions
  
• 1 cup chicken broth, plus more if needed
  
• 1 ½ teaspoons kosher salt
  
• 3 teaspoons paprika
  

Directions

1. Pat the beef cubes dry and toss with seasoned flour.
   
2. Heat oil over medium-high heat in a large dutch oven. Add the beef in batches and brown on all sides. Remove to a plate and set aside.
   
3. Add the onions (At this point it may be necessary to add more oil) and stir with a wooden spoon to pick up any browned bits from the bottom of the pot. Cook about 5 minutes or until the onions are translucent.
   
4. Return the beef to the pot. Add 1 cup of chicken broth, salt, and paprika. Stir, cover, and simmer for 1 ½ hours. While it simmers continue to add just enough chicken broth to keep the meat from burning. Serve over rice. Serves 6.
   

Recipe adapted from Joy of Cooking

Beef Daube (Beef Stew with Mustard, Herbs, and White Wine)

Ingredients

• 2 pounds boneless chuck roast
  
• ½ cup brown rice flour seasoned with ½ teaspoon salt and ¼ teaspoon paprika
  
• 3 tablespoons extra-virgin olive oil
  
• 3 cups dry white wine
  
• 2 tablespoons Dijon mustard
  
• 1 – 16 oz. can plum tomatoes, with juice
  
• 3 medium onions, halved and sliced
  
• 3 garlic cloves, minced
  
• 1 Bouquet Garni (4 sprigs parsley + 2 sprigs thyme + 1 bay leaf, wrapped in cheesecloth and tied)
  

Directions

1. Pat meat dry and cut into 2-inch cubes. Dredge in seasoned flour, coating all sides. In a large Dutch oven, heat oil over medium-high heat. Add the meat in batches, browning on all sides. Remove browned meat to a plate and cover; set aside.
   
2. Add the white wine and bring to a boil, scrapping up any browned bits from the bottom of the pot. Reduce the heat and simmer for 7 to 10 minutes, until the wine is reduced by half. Whisk in the mustard. Add the meat along with any other accumulated juices to the pan. Add the tomatoes, onions, garlic, and Bouquet Garni. Cover and simmer over low heat for 2 to 3 hours, or until the meat is fork tender.
   
3. With a slotted spoon remove the meat, onions, and tomatoes from the sauce and discard the Bouquet Garni. Increase the heat to high and boil until the sauce is slightly thickened and reduced by a third, about 10 minutes. Reduce the heat to medium and return the meat and vegetables to the sauce. Reheat slowly and serve. Serves 6.
   

 

Recipe adapted from Joy of Cooking

 Old-Fashioned Pot Roast

recipe courtesy of Bon Appetit, Y'all

Ingredients

• 3 tbs. canola oil
• 1 (4 lb.) boneless chuck roast or rump roast
• 3 medium onions, preferably Vidalia, thickly sliced
• 1 c. dry red wine
• 2 tbs. Hungarian Paprika
• 2 tsp. chopped fresh thyme
• 1 bay leaf, preferably fresh
• 4 cloves garlic, crushed
• 3 c. beef stock or low-fat, reduced sodium beef broth
• 2 lbs. new potatoes, scrubbed
• 6 carrots, cut into 1 1/2 inch-thick pieces
• coarse salt and freshly ground black pepper

Directions

1. Preheat the oven to 300 degrees.  To cook the roast, in a large, heavy bottomed Dutch oven, heat the oil over high heat.  Sear the meat until it's a rich, dark brown on both sides, 8 t 10 minutes total.  Remove to a plate.
2. Decrease the heat to medium, add the onions and cook, stirring frequently, until a deep, golden brown, 8 to 10 minutes.  Add the wine and cook, stirring to loosen any brown bits.  Add the paprika, thyme, bay leaf, and garlic.  Stir to combine and cook until fragrant, 45 to 60 seconds.  Return the seared roast to the pan.  Add the stock and bring to a boil over medium high heat.  Cover and bake for 1 hour.
3. Remove from the oven and turn the roast in the liquid to moisten.  Add the potatoes and carrots, cover, and bake an additional 1 to 1 1/2 hours, or until both the meat and vegetables are tender.  
4. Transfer the roast to a warm platter.  Using a slotted spoon, place the vegetables around the roast.  Cover the platter loosely with aluminum foil to keep warm.  Remove the bay leaf from the sauce and discard.  If the sauce is too thin, bring it to boil over high heat to reduce and thicken.  If the sauce is too thick, add a little wine or stock to achieve the correct consistency.  Taste the sauce and adjust for seasoning with salt and pepper.  
5. To serve, slice the roast against the grain, and spoon the sauce over the roast and vegetables.

 Steaks with Red Wine Sauce

 Ingredients

• 1 1/2 lbs. New York Strip steak
• 2 tbs. EVOO
• kosher salt and black pepper
• 1/4 c. dry red wine
• 2 tbs. red wine vinegar
• parsley for garnish 

Directions 

1. Season both sides of each steak with salt and pepper.
2. In a large cast iron skillet heat EVOO over medium-high heat.  Add steaks and sear 5 to 6 minutes per side. Remove the steaks to a plate and cover with aluminum foil.  Let rest for 15 minutes.
3. Meanwhile, reduce heat to low.  Add wine and vinegar and deglaze the pan, scrapping up any browned bits.  Allow to reduce by half. 
4. Thinly slice steaks into strips and pour over red wine sauce.  Serves 4.

Warm French Lentils

recipe adapted from "How Easy Is That?"

 
Ingredients

• 2 tbs. plus 1/4 c. good olive oil
• 2 stalks celery, diced 1/2 in.
• 1 medium onion, diced 1/2 in.
• 2 carrots, diced 1/2 in.
• 2 cloves garlic, minced
• 1 c. French green lentils
• 1 whole onion, peeled and stuck with 6 whole cloves
• 1 stalk of celery, cut in half
• 4 tsp. Dijon mustard
• 2 tbs. red wine vinegar
• 1 tbs. kosher salt
• 1 tsp. black pepper

Directions

1. Heat the 2 tbs. of EVOO in a medium saute pan, add the diced celery, diced onion, and carrots, and cook over medium heat for 5 minutes.  Add the garlic and cook for 1 more minute and set aside.
2. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the stalk of celery in a large saucepan and bring to a boil. Lower the heat, add the cooked celery, onion, and carrots, and simmer uncovered for 30 minutes, or until the lentils are tender.  Remove and discard the whole onion and celery stalk and drain the lentils.  Place them in a medium bowl.
3. Meanwhile, whisk together the 1/4 c. of EVOO, the mustard, vinegar, salt, and pepper.  Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.  Sprinkle with salt and pepper and serve.  The longer the lentils sit, the more salt and pepper you'll want to add.  Serves 4 to 6.

 Boeuf Bourguignonne

recipe adapted from Bon Appetit Y'all

 Ingredients

• 3 lbs.  lean rump roast, chuck pot roast, sirloin tip, top round, or bottom round, cut into 2-in. cubes
• 1 (750-ml) bottle red wine, preferably Pinot Noir
• 1 carrot, cut into 1-in. pieces
• 1 stalk celery, cut into 1-in. pieces
• 1 onion, preferably Vidalia, coarsely chopped
• 4 slices, thick-cut bacon, cut into lardons
• 3 tbs. canola oil, plus more if needed
• coarse salt and freshly ground black pepper
• 1 tbs. brown rice flour
• 2 1/2 c. beef broth
• Bouquet garni (5 sprigs of thyme, 4 sprigs of flat-leaf parsley, 2 bay leaves, preferably fresh, 10 black peppercorns, tied together in cheesecloth)
• 1 tbs. tomato paste
• 2 cloves garlic, finely chopped
• 1 tbs. EVOO
• 24 pearl onions, trimmed and peeled
• 8 oz. white button mushrooms, halved or quartered if large

Directions

1. To marinate the beef, place the cubes in a large nonreactive bowl.  Add the wine, carrot, celery, and onion.  Cover and refrigerate for at least 2 hours or overnight.
2. Line both a baking sheet and a large plate with paper towels.  Remove the beef from the marinade and transfer to the prepared baking sheet.  Pat the meat dry with paper towels.  Strain the marinade, reserving seperately both the vegetables and the liquid.  
3. Preheat the oven to 350 degrees.  To cook the beef, heat a large, heavy duty Dutch oven over medium-high heat.  Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes.  Remove the bacon with a slotted spoon to the prepared plate to drain.  Pour off all but 1 tbs. of the bacon fat from the pan.  Decrease the heat to medium, add 2 tbs. canola oil and heat until shimmering. 
4. Season the beef with salt and pepper.  Sear the beef in 2 or 3 batches without crowding until nicely browned on all sides, about 5 minutes; transfer to the prepared baking sheet when done.  Add the reserved vegetables from the marinade and cook until they start to color, 5 to 7 minutes.  Sprinkle on the flour and toss again to lightly coat.  Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes.  Return the beef to the Dutch oven.  Add the reserved marinade liquid and enough stock to barely cover the meat. 
5. Add the bouquet garni, tomato paste, and garlic to the pan.  Bring to a boil on high heat on the cooktop.  Cover and transfer to the oven.  Cook until the meat is tender, 2 1/2 to 3 hours. 
6. Meanwhile, to make the garnish, in a large skillet, heat the remaining 1 tbs. of canola oil and EVOO over medium heat.  Add the peeled onions, mushrooms, the remaining sprig of thyme, and the remaining bay leaf.  Season with salt and pepper.  Saute until the vegetables are lightly browned and tender, 5 to 7 minutes.  Set aside and keep warm. 
7. Remove the bouquet garni from the Dutch oven and discard.  Transfer the beef with a slotted spoon to a bowl.  In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth.  Or, once the beef is removed, ladel the sauce and vegetables into a blender and puree until smooth a little at a time.  Cook the pureed suace over medium-high heat until the sauce coasts the back of a spoon; if needed, thin with more stock to achieve this consistency.  Taste and adjust for seasoning with salt and pepper.  Return the beef to the sauce and turn to coat.  
8. Remove the sprig of thyme and the bay leaf from the mushrooms and onions in the skillet.  add the sauteed mushrooms, onions, and reserved bacon to the beef and sauce.  Stir to combine.  Bring to a simmer over medium heat and cook until warm and the flavors marry and blend, 5 to 7 minutes.  Taste and adjust fro seasoning with salt and pepper.  Serve immediately. 

 Serve Boeuf Bourguignonne over $20,000 Rice Pilaf

 Christmas Pasta

recipe adapted from Rachael Ray

Ingredients

• 2 tbs. EVOO
• 4 cloves garlic, crushed
• 1 bay leaf, fresh or dried
• 1 pound ground beef
• 1 medium carrot, peeled and finely chopped
• 1 rib celery, chopped
• 1 medium onion, chopped
• 1 cup good quality dry red wine
• 1 cup prepared beef broth, paper container or canned
• 2 (32-ounce) cans chunky style crushed tomatoes
• A handful chopped flat leaf parsley leaves
• 1/4 teaspoon (a couple of pinches) allspice or cinnamon
• Coarse salt and black pepper
• 2 pounds Gluten-Free brown rice penne rigate, cooked to al dente

 Directions

1. In a large skillet brown ground beef; drain off excess fat and set meat aside. 
2. Heat a deep pot over medium high heat. Add oil, garlic, bay, and cook for about 30 seconds. Add meat and cook for 2 minutes. 
3. Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
4. Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
5. Toss pasta with sauce to coat, then top bowl with extra sauce.

Garlic Bread

recipe adapted from Ina Garten

 Ingredients

• 4 large garlic cloves, chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh oregano leaves
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/4 cup good olive oil
• 1 loaf ciabatta or French bread
• 2 tablespoons unsalted butter

 Directions

1. Preheat the oven to 350 degrees F.
2. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
3. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
4. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

Slow Cooker Pot Roast

recipe courtesy of Lipton Secret Recipes

Ingredients

• 1 Tbsp. oil
• 3-to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
• 4 carrots, sliced
• 4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
• 2 envelopes Lipton® Recipe Secrets® Onion Soup Mix
• 3/4 cup water

Directions

1.	Heat oil in large nonstick skillet over medium-high heat and brown roast.
2.	Arrange carrots and potatoes in slow cooker. Top with roast and set aside.
3.	Combine Lipton® Recipe Secrets® Onion Soup Mix with water in glass measuring cup. Add to skillet, scraping up any brown bits from bottom of pan. Add soup mixture to slow cooker. Cook covered on Low 8 to 10 hours or HIGH 4 to 6 hours. Remove roast and vegetables to serving platter.
4.	Thicken gravy, if desired, by combining additional 1/4 cup water with 2 tablespoons cornstarch. Cook on HIGH 15 minutes or until thickened. Serves 6.

Beef Stew

Ingredients

• 2 tbs. canola oil
  
• 1 large Vidalia onion, chopped
• 2 large cloves of garlic, minced
• 1 lb. sweet potatoes, peeled and cubed
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1/2 tsp. garlic powder
  
• 2 lbs. stew beef
• 2 tbs. brown rice flour
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 c. sherry wine
• 1/2 c. white wine
  
• 4 c. beef broth
• 1-4 oz. can tomato paste
  
• 12 oz. frozen green peas, thawed
• 2 tsp. dried parsley
  

Directions

1. Heat oil over medium heat. Add onion, garlic, potato, thyme, rosemary, garlic powder, 1/2 tsp. salt and 1/2 tsp. black pepper. Cook 5 minutes or until onion is tender.
2. Meanwhile, toss beef cubes in flour and remaining salt and pepper. Increase heat to medium high, add beef to vegetable mixture and cook 5 minutes, or until beef has browned.
3. Add wine and increase heat to high. Allow to cook for 5 minutes or until wine is reduced by half. Add beef broth and tomato paste. Simmer for 1 1/2 hours over low heat. Add green peas and simmer an additional 15 minutes. Sprinkle with parsley and serve. Serves 4 to 6.