Here are the recipes for the next review dinner from the current issue. Review date will be Monday, Sept. 27. I won't be here, so I'll email my review to Jean before I leave town. I liked this recipe because they gave other suggestions for the meat, so thought it might appeal to everyone.
* Exported from MasterCook *
STEAK GOULASH STEW
Recipe By :Cuisine at Home
Serving Size : 4 Preparation Time 30-35 minutes
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup all purpose flour
2 Tablespoons sweet Hungarian paprika -- divided
1 teaspoon each, kosher salt and black pepper
1 1/2 pounds sirloin steak, trimmed -- sliced into 2" strips
4 strips bacon -- diced (4 oz.)
2 Tablespoons olive oil
1 cup sliced onion
1 Tablespoon minced garlic
1 Tablespoon tomato paste
1 teaspoon caraway seeds (optional)
2 cups low sodium beef broth
1/2 cup sliced roasted red pepper
1 Tablespoon (or 2 T. if you want) red wine vinegar
Sour cream, fresh dill sprigs, and prepared horseradish.
Combine flour, 1 T. paprika, salt and black pepper in a paper bag. Add steak and toss to coat with flour mixture and set aside.
Cook bacon in a saute pan until crisp. Remove bacon to a paper-towel-lined plate and set aside.
Add oil to pan with drippings, heat over medium until shimmering. Sear steak strips in two batches, 1 minute per side. Remove steak strips to a plate;set aside..
Saute onion and garlic in same pan over medium-high heat, 2-3 minutes. Stir in tomato paste, 1 T paprika, caraway seeds and remaining flour mixture from bag; cook 1-2 minutes.
Deglaze the pan with broth, scraping up bits on bottom of pan and bring to a boil. Reduce heat to medium and simmer stew until thickened, about 5 minutes.
Add steak with residual juices, sliced peppers and vinegar; simmer 3 minutes. Season stew with salt and black pepper.
Serve stew with Sour Cream and Horseradish Noodles. Garnish each serving with sour cream, dill, horseradish, and bacon.
SOUR CREAM & HORSERADISH NOODLES
Makes 6 cups
8 oz. dry wide egg noodles
1/2 cup sour cream
2 T, chopped fresh dill
1 T. prepared horseradish
Salt to taste
Cook noodles in a pot of boiling salted water according to package directions; drain.
Combine sour cream, dill and horseradish in a large bowl. Toss noodles with sour cream mixture and season with salt.
Description:
"Cuisine at Home Issue 83, October 2010, page 11"
Yield:
"4 cups"
NOTES : Lean, tender cuts of meat, like pork tenderloin, sirloin steak, and chicken breast, eliminate the need for long-simmering stew.
* Exported from MasterCook *
STEAK GOULASH STEW
Recipe By :Cuisine at Home
Serving Size : 4 Preparation Time 30-35 minutes
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup all purpose flour
2 Tablespoons sweet Hungarian paprika -- divided
1 teaspoon each, kosher salt and black pepper
1 1/2 pounds sirloin steak, trimmed -- sliced into 2" strips
4 strips bacon -- diced (4 oz.)
2 Tablespoons olive oil
1 cup sliced onion
1 Tablespoon minced garlic
1 Tablespoon tomato paste
1 teaspoon caraway seeds (optional)
2 cups low sodium beef broth
1/2 cup sliced roasted red pepper
1 Tablespoon (or 2 T. if you want) red wine vinegar
Sour cream, fresh dill sprigs, and prepared horseradish.
Combine flour, 1 T. paprika, salt and black pepper in a paper bag. Add steak and toss to coat with flour mixture and set aside.
Cook bacon in a saute pan until crisp. Remove bacon to a paper-towel-lined plate and set aside.
Add oil to pan with drippings, heat over medium until shimmering. Sear steak strips in two batches, 1 minute per side. Remove steak strips to a plate;set aside..
Saute onion and garlic in same pan over medium-high heat, 2-3 minutes. Stir in tomato paste, 1 T paprika, caraway seeds and remaining flour mixture from bag; cook 1-2 minutes.
Deglaze the pan with broth, scraping up bits on bottom of pan and bring to a boil. Reduce heat to medium and simmer stew until thickened, about 5 minutes.
Add steak with residual juices, sliced peppers and vinegar; simmer 3 minutes. Season stew with salt and black pepper.
Serve stew with Sour Cream and Horseradish Noodles. Garnish each serving with sour cream, dill, horseradish, and bacon.
SOUR CREAM & HORSERADISH NOODLES
Makes 6 cups
8 oz. dry wide egg noodles
1/2 cup sour cream
2 T, chopped fresh dill
1 T. prepared horseradish
Salt to taste
Cook noodles in a pot of boiling salted water according to package directions; drain.
Combine sour cream, dill and horseradish in a large bowl. Toss noodles with sour cream mixture and season with salt.
Description:
"Cuisine at Home Issue 83, October 2010, page 11"
Yield:
"4 cups"
NOTES : Lean, tender cuts of meat, like pork tenderloin, sirloin steak, and chicken breast, eliminate the need for long-simmering stew.
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