Posts Tagged ‘beef

26
Apr
20

beef soup with noodle squares

a few pictures

a hearty beefy soup, wit the addition of a thickening agent, a stew

a beef soup/stew for the instant pot

prep the following:

egg noodle semolina recipe, roll out and cut into good size noodle squares, set aside

prep veggies, onion, carrot celery, a pinch of oregano, paprika, parsley and thyme, a bit of tomato paste and a few garlic cloves minced

leaf a few brussell sprouts, slice mushrooms

slice and cube beef season with salt, pepper and marinate if possible

set instant pot to saute, high and let come to temp

with a bit of oil, brown beef, remove from pot

add to pot onion, celery and carrot mixture with your seasonings

cook till wilted and soft

add sprout leaves, mushrooms and tomato paste to pot

mix and cook several minutes

return beef to pot, with broth top to fill line of pot.

cover, reset and set to stew soup setting about 15 minutes low pressure

at end of cycle release pressure , remove cover, reset to saute high, add noddle squares when the pot begins to boil

cook the noodle squares till tender, reset and set to keep warm setting

add more broth if necessary.

serve with crusty bread

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01
Feb
20

canoodling around

Oh  !  More dough, this time the noodle. Once you get hang of making dough for noodles, it’s hard to let go, back to the dried variety, that is if your not cooking for a crowd.

A beef soup base was the groundwork for the noodle. Simple dry  noodles won’t suffice.

Again I wont bore you with the recipe, this could go in a stew direction also  just thicken up the broth, yep add sour cream and milk or straight cream for a goulash finish.

I keep it as a broth , a bit lighter.

Since a small amount of noodle just grabbed the rolling pin. Dinner for two.

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start with the basics

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ok it’s the instant pot again, the searing setting give automatic temperature control

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plate the meat when done

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wilt up the veggies

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add some stock

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add back the meat

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add some hot water supplied by the kuerig, seal up the reactor vessel and give it high pressure for a couple of minutes, this does the carrot effortlessly. Get on the with noodle.

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over to the processor with the semolina and a yolk and i bit of water and a dribble of oil is also good.

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Bzzzzzzzzzzz..Bzzzzzzzzzzzzzz. Bzzzzzzzzzzzzz,, done

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give the dough a break

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let dry a bit after rolling

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you can use a pizza cutter, nice and steady !

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ready for the boiling water bath !

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won’t take more than a couple of minutes

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Flotation achieved, done

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A big drainy scooper

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plate up the noodle, top with the beef mixture, I think it only took a few minutes under pressure for the broth mixture, parsley, back to the computer…hmmm..    where the bread. OH we have the noodle no need for bread.  HA ! maybe bread and butter for dessert !

29
Jun
19

Austrian beef stew with paprika and Caraway.

Here’s one from Milk Street. Paprika gives a lot of flavor to dishes, probably not used often enough. Good for the lentils recipe that is now a often cooked dish. I usually just buy Chuck beef. More versatile, can be ground for burgers, meat loaf, used for soups, stir fry etc.

Here we go! Season the beef with paprika. Saute the onions in the butter and salt ,add the Caraway and flour. Add more paprika ,cook then add broth. Add the beef, seasonings. Bring to a boil then cover and place in oven (or microwave oven, low setting) for 2 hours. If you like the beef with a bit of chew, then less time. Remove from oven and cook uncovered for another hour till the beef is tender. (Mine was cooked a lot less time). Add a bit of vinegar and dill. Serve with sour cream, I had a side of broccoli and barley.

A different spin on the common beef stew. Very good!

Here’s the measurements, I divided it to about a fifth.

5 lbs stew beef. ( I would go with lamb !)

6 tablespoons sweet paprika, divided.

2 cups beef broth

1/4 cup tomato paste

4 tablespoons butter

1 large yellow onion

2 tablespoons Caraway seeds

1/3 cup all purpose flour

1 tablespoon Hungarian hot paprika

3 Bay leafs

2 tablespoons marjoram

1/4 cup finely chopped dill

1 tablespoon vinegar

Sour cream

03
Mar
19

Sliders

Grind time ! Course ground beef

Fire up the broiler.

Always seem to have a batch of dough around.

Ready for the burgers.

Three with onion and cheese one just cheese.

Does the stove need to be leveled? Melting the cheese !

Order is up !

Side of sweet potato slices baked with butter.

25
Aug
18

Beef stew

It was time to put away all the spices and herbs and return to a simple beef stew.  Usually a fall seasonal  dish but any break in the high temps and the availability of beef and beef broth made this an easy choice.

Beef, carrot, onion, celery and potato,  common ingredients. Lucky to have some beef broth which I had made previously and froze.

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After cutting the beef, brown in some oil, remove from pan

 

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now in the same pan saute the veggies.

 

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Add the broth, and simmer. …. add the beef back into the pan, but you knew that !🤣

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I scrubbed and diced some white potato, and microwaved them slightly, then added to the stew.

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Some reserved broth was mixed with rice powder and added to thicken stew. Simmer till the potatoes are done to your preference. Salt and pepper to balance. Nothing fancy here, beef flavor. Perhaps some bread to mop up gravy.

 

10
Jun
17

Meatballs

 

Adapted from recipereminiscing.com via cookite2bn.org

 

https://recipereminiscing.wordpress.com/pumpes-meat-balls/

http://cookit.e2bn.org/historycookbook/866-pumpes-meat-balls.html

Having some beef chuck, some meatballs would be good to have available for future recipes.

Grind  the beef if not already done, prep the ingredients ….

Ground beef, cinnamon, ground cloves, cardamom, parsley and ginger.  (The parsley was missed ! I have fresh parsley outside that was not included.)

I let the mixer do the work…

I drew a 2 inch guide on parchment when forming the meatballs.


Fried instead of boiled as the recipe suggest.

Beefy taste with a slight background of spice.

One of the uses of the meatballs is in a soup, just some stock, boiled fresh noodles frozen from a previous batch, mushrooms and green onions, possibly a dash of soy sauce, herbs and seasonings. I would usually make the meatballs smaller , but followed the recipe. In this application, the meatballs were quartered.

 

06
Dec
16

Hunter’s stew 

Another version of several types of meat roasted together.
Salt pork

Duck fat

Duck quarter

Duck wing

Chicken feet

Beef rib

Pigs foot

Duck neck

Duck giblets

Onion

Carrots

Shredded carrots  (leftover from a previous recipe)

Garlic

Seasonings

Several hours in a slow oven.


Debone and  shred meat , falling off the bones anyway. Reserve and refrigerate for future use. Excellent for  stew, soups etc.

12
Nov
16

After shopping, quick bite supper

Sourdough flatbread, fresh ground beef pan fried pattie,  romaine lettuce, cherry tomato, cucumber, sauteed mushrooms.

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On a later date  a redo of this recipe.



Fresh ground beef, Hawaiian sea salt and pepper. Pan broiled.


Lettuce and  spinach….


Add burger, cucumber, mayo, ketchup, bacon, caramelised onion, parsley.

The flatbread was a bit tough, all in all a good meal. 

06
Nov
16

Providence , Red Fin Crudo

Tapas, small portions to pass around your table, along with a glass of wine, or cocktail. The menu, a short four page listing, additions from the web posted version, back of the house seating is close to the kitchen so your food won’t be left waiting.

The Red Fin website and Yelp reviews showcases much of the food, but of course tasting the dishes is believing.

A change from the traditional restaurant fare for me.

Sangria 
Beef Turnovers

Spanish Octopus

Chicken Wings

Paella du Huerto

Tastings I don’t usually, have seating close to the kitchen, with a few family members, a celebratory meal. Impressive.

Thanks everyone !

30
Oct
16

multi meat stew

A mild fall day, meat and vegetables made for the week.

A combination of meats along with root vegetables oven roasted several hours.

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Chicken breast, pork neck bones, pigs feet , chicken feet, beef rib, sausage, along with root vegetables.

Carrot, leeks, turnip, parsnips, onions, mushrooms, potato, garlic.

Lightly seasoned with Hawaiian sea salt , peppercorns, slight bit of hot pepper flakes.

Baked at about 350 decreasing to 250 degrees for several hours.

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The meat picked from the bones, pan juices reduced, chicken broth added, a bit of wine and finished with butter/flour thickening, strained.

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