a little of each

A family's cookbook

Hungarian Style Goulash March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 10:19 pm
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3 Tbl butter

6 medium onions, thinly sliced

2 pounds beef for stew, cut in 1-inch cubes

¼ cup paprika

1 tsp salt

8 oz sour cream

egg noodles or mashed potatoes



In hot butter cook onions until lightly browned. Add meat, salt and paprika. Add enough water to cover, reduce heat and simmer until meat is fork tender. About 1 ½ to two hours. Stir in eight ounces of sour cream just before serving. Serve with egg noodles or mashed potatoes.

Note:     Nana changed the recipe by flouring the beef before browning it. She also added carrots and sometimes potatoes about 30 minutes before the goulash finished cooking.


Oven Stew

Filed under: Soups and Salads — alittlemoreofeach @ 10:18 pm
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1 ½ lbs stew meat

2 cups canned whole tomatoes

1 cup celery, sliced

2 medium onions, sliced

6 carrots, chopped into chunks

1 tsp salt

2 tsp sugar

3 tsp tapioca

1 clove garlic

½ cup fresh bread crumbs



Combine all ingredients in an oven-safe container. Cover tightly and bake at 350 degrees for two hours and 30 minutes.


Belgian Beef Stew

Filed under: Soups and Salads — alittlemoreofeach @ 10:15 pm
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2 Tbl vegetable oil

2 cups onion, sliced

2 cloves garlic, crushed

2 Tbl vegetable oil

3 lbs beef, cut in 2” cubes

6 carrots, sliced

6 mushrooms, sliced

2 bay leaves

¼ tsp dried thyme

1 can beer

1 cup water

1 beef bouillon cube

1 tsp vinegar




Heat two tablespoons of vegetable oil in a Dutch oven. Sauté onion and garlic until soft and slightly browned. Remove and set aside. Heat two tablespoons of vegetable oil in a Dutch oven and brown beef on all sides, about 10 to 15 minutes. Add onion, garlic, carrots, mushrooms, bay leaves, thyme, pepper, beer, bouillon and water. Bring to a boil, then simmer for two hours. Remove bay leaves. Thicken the gravy with one tablespoon flour blended with ¼ cup water and vinegar. Add to stew and stir until thick and bubbly. Sprinkle with parsley. Serve with mashed potatoes.


Chipotle Chicken Stew

Filed under: Soups and Salads — alittlemoreofeach @ 10:14 pm
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3 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

1 Tbl olive oil

3 cups onion, chopped

6 cloves garlic, minced

2 cups red potatoes, peeled and cubed one inch thick

1 ½ cups carrots, one-inch-thick slices

¼ cup tomato paste

1 ½ tsp cumin

3 (16 oz) cans chicken broth

1 ½ chipotle chiles in adobo sauce, drained and finely chopped

1 tsp salt

2 Tbl cilantro leaves, chopped



In a large Dutch oven over medium-high heat coated with cooking spray sauté the chicken for seven minutes or until browned. Remove the chicken; keep warm. Add the oil to the pan. Add the onion, sauté for seven minutes or until browned. Add the garlic, sauté for one minute. Add the potatoes and the next six ingredients (potatoes through chiles) and bring to a boil. Reduce the heat and simmer for 25 minutes or until vegetables are tender. Add the chicken and salt. Cover and cook for ten minutes. Stir in the cilantro and serve. A dollop of sour cream is a nice, cooling garnish.