Tag Archives: Meat

Gina’s Exquisite Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

Meat for Hungarian Goulash

Meat for Hungarian Goulash

Seared meat for Hungarian Goulash

Seared meat for Hungarian Goulash

Preparing Hungarian Goulash

Preparing Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

 

I must admit, it’s been a long while since I made Hungarian Goulash. I know it has 2 main ingredients: beef and paprika. I searched the internet and came across a multitude of recipes. I was inspired and decided to make one with my spin on it. I am not claiming it’s the most traditional, but I think it’s very close to it. I noticed some recipes called for some veggies, but I wanted the meat to be the main focus without any distractions. So, follow me in the kitchen for my own version of Hungarian Goulash. I usually cook for a crowd and always have leftovers. This recipe can easily be divided in half. This dish starts out on the stove and continues to cook in the oven.  You will need a Dutch Oven or a large pan with a lid that can withstand the heat in the oven.

Serves: 10 -12  Level of difficulty:  Medium –  prep time: about 1 hour including searing the meat. Cooking time: 1.5 hours – Allow a minimum of 2.5 hours from start to finish. This recipe can be done in a slow cooker. I recommend you research this method of cooking on Google.

Ingredients:

  • 5 lbs. beef for stew, cut-up in cubes
  • 6 tbsp. flour for drenching
  • 1 tbsp. sea salt
  • Freshly ground black pepper to taste
  • 1 tsp. + 2 tbsp. Hungarian Paprika
  • 3 tbsp. olive oil + 3 tbsp. vegetable oil
  • 1 tsp. tomato paste
  • 1 container of chopped tomatoes, 26.46 Pomi brand*
  • 32 oz. 50% reduced-sodium beef broth
  • 1 cup chopped onion
  • 4 garlic cloves, chopped
  • 4 bay leaves
  • Sour cream 1/3 less fat for garnish
  • Flat leave parsley for garnish
  • 1.5 lb. egg noodles

    Preparation:1) Pre-heat oven to 350 degree F.2) In a large plastic or stainless-steel bowl, season the meat with sea salt, 1 tsp. paprika, and pepper to taste. Mix well. Add the flour, mix until all the meat is coated. Shake off the excess.
    3) in a Dutch oven on medium-high heat, heat up 3 tbsp. olive oil and 3 tbsp. vegetable oil. Start searing the meat. Make sure you hear that sizzling sound. Do this in batches, three minutes on one side, and two minutes on the other side. Remove, and repeat the process. Set aside in a large clean bowl.
    4) In the same pan, using the same oil, add the onions, saute’ for 2 minutes, add the garlic, 1 minute,  tomato paste, and stir well until it’s caramelized. Deglaze with the beef broth while stirring. Add chopped tomatoes, 2 tbsp. paprika, meat and bay leaves. Bring it to a full boil and the turn the stove off. Cover and place it in the preheated oven. Cook for at least 1.5 or until the meat is fork-tender. While the meat is the oven, cook your egg noodles, as per package directions.
    5) Serve the Goulash over egg noodles, garnish with fresh parsley and a dollop of sour cream.

    Cook’s note: Shake off the excess of flour to avoid a dirty pan.
    At the halfway point, check the meat, give it a good stir.

    This is one of the most soul-warming dishes on a cold winter day. Enjoy!

    Bon Appetit from My Kitchen to Yours!

    Gina Martino Zarcadoolas – Foodiewinelover
    My Food, Wine & Travel Lifestyles
    Culinary Aficionado and WSET-Level 2 certified wine connoisseur

     

New York Strip Steaks Grilled To Perfection

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Grilled New York Strip Steaks

Grilled New York Strip Steaks, cooked medium-rare

It’s summertime,  that means, it’s the season for bathing suits, flip-flops, and splashing in the water to keep cool. It’s also time to enjoy the outdoors, with some burgers, an occasional hot dog, and some delicious steaks on the grill. Once in a while, I like to savor a nice juicy steak. It’s hard for me to pick one cut, since I like all of them. However, today, I will share with you, an easy way to grill some New York strips. When picking your steaks, make sure they have thin white streaks of fat throughout them, called marbling. They keep the meat nice and juicy. In addition, to that, the fat adds lots flavor.

Serves 3-6  depending on your appetite and diet restrictions.
Level of difficulty: Easy

Ingredients:  

  • 3 New York strip steaks, about 12 – 14 oz. each
  • Freshly ground pepper
  • Himalayan salt or sea salt *

Preparation: 

1) Always take out the meat from the fridge at least 30 – 45 minutes to bring it to room temperature. This step is vital in making sure the meat is cooked evenly.

2) In the meanwhile, season liberally with salt and pepper.  Let it marinate on a tray or dish, until it reaches room temperature.

3) Fire up the grill at high temperature.  MAKE SURE IT’S SUPER HOT!

4) Place the steaks on the grill, cover, and forget about them for about 3 – 4  minutes. I recommend you use a timer until you master this method.

5) They should have nice grill marks on the cooked side, flip them, cover and cook the other sides, another 3 -4 minutes. This will take some practice, and you may need to lower the flame if necessary.  With this method, you will obtain a medium-rare temperature. If you want a medium temperature, lower the flame, and cook an additional 2-3 minutes on each side.

Removed the steaks from the grill and place them on a platter. Let them rest for a couple of minutes to retain the juices. DO NOT COVER! You will have the perfectly grilled New York Strip Steaks.

I served them with my delectable pasta salad, and my family had a feast. Grilled veggies and field green salads also make a nice accompaniment.

I recommend a full-bodied red wine to go with the steaks to cut through the fat. A Malbec from Argentina,  a California Cab, or a beautiful Italian Barolo. The choice is yours. If you like beer, then by all means, go for it.  I suggest freshly squeezed lemonade for the kids.

Keep hydrated, drink lots of water in between, and don’t forget the sunscreen.

Happy Grilling!

Gina, Foodiewinelover

Disclosure: There’s always a health risk involved when consuming red meat, unless it’s fully cooked. (Luckily for me, I never had an issue). For your safety, I recommend you follow the advice of your doctor or a nutritionist.

 

 

 

 

 

Filet Mignon with a Sherry Cream Sauce

If you are celebrating a special occasion and want to make a nice impression, this is the dish. I recommend to do this on the weekend since it is time-consuming, but worth every effort. First, start with the sauce and set aside.  Decide what side/starch you’re making and start prepping, next, sauté the mushrooms. Lastly, prepare the meat.

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Serves: 4
Degree of difficulty: Medium – Difficult
(It’s time-consuming but easy-to-follow.  Allow a minimum of 1. 1/2 hours from start to finish)

I will start with the method of cooking for the meat first, since it is the featured dish. Otherwise, follow my directions in the introduction to make things easier in the kitchen.

Filet Mignon

INGREDIENTS:

  • 2. 1/2 lbs pre-cut Filet Mignon, 4 pieces*
  • 2 tbsp. olive oil
  • Salt & Pepper to taste

PREPARATION:

1) Season the meat with salt & pepper and let it sit at room temperature for at least 30 minutes.  Pre-heat oven to 350 degrees.

2) In the meanwhile, in a large pan, (that can withstand the oven temperature) over medium-high heat, heat oil, sear the meat, 3 minutes on one side, then 2 minutes on the other side. There will be a nice sizzling sound, and the meat will get a nice brownish color as pictured.

3) Finish cooking in the oven for 15 minutes, for a  medium-rare to medium temperature based on your oven.  Remove, cover with foil and let it sit for 5 minutes to retain the juices.

Sherry in a Cream Sauce

INGREDIENTS:

  • 1 shallot, chopped
  • 1/2 cup Sherry
  • 1 cup low sodium beef stock (or broth)
  • 1/2 cup of heavy cream
  • 1 tbsp. salted butter (unsalted if on low-sodium diet)
  • 2 tbsp. olive oil
  • 1 tsp. corn starch, 3 tsp. water, optional

PREPARATION:

1) In a large pan, over medium high heat,  heat the oil and the butter, then sweat the shallots for about 2 minutes.

2) Deglaze with the sherry and lower the heat,  about 1 minute.

3) Add the stock, bring to a boil and simmer for about 1 minute.

4) Whisk in the cream, let it reduce on low heat for about 15 minutes. Add salt and pepper to taste. Stir occasionally.

To obtain a thicker sauce, dilute the corn starch in the water and
pour in the sauce. Stir and simmer an extra 2 minutes, and set aside. It will thicken upon sitting while you’re busy preparing the other dishes. Before serving, just warm it up on very low heat and stir. 

Sautéed Mushrooms

INGREDIENTS:

  • 1 lb portabella or cremini mushrooms, sliced
  • 2 tbsp. olive oil
  • 1 tbsp. salted butter

PREPARATION:

1) In a medium size pan, over medium-high heat, heat oil and butter, add the mushrooms and sauté them for about 10 minutes while stirring occasionally.

I also served a salad, and potatoes as a side dish, not featured.

*You can substitute the Filet with a Sirloin cut, to make it a more affordable dish. Just be sure not to overcook it, as it can get tough.

I suggest you cook and clean as you go along, otherwise, the kitchen will be a big mess. You will have to do some juggling, but in the end, you and your family will be very happy with the amazing results. Now it’s time to plate the Filet Mignon.

Swirl some Sherry Cream Sauce on the bottom of the plate, place the Filet on top, drizzle more sauce, then garnish with mushrooms and parsley. Bon Appetit!

Wine pairing suggestions for this dish:  Valpolicella, Amarone, Chianti Classico, Primitivo or a California Zin

I hope you have enjoyed reading this post and will find the time to make this exquisite dish.  Always live life to the fullest, and celebrate with good food and wine. Happy Cooking from Gina’s Kitchen!

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