Beef Paprikash

   I made this dish because I had a bunch of sirloin tips leftover from trimming out a couple of whole sirloins. The sirloin is certainly nice stuff to work with, but regular stew meat would work just as well. I picked this dish probably because I've been making Beef Bourguignone a little to much and I was looking for a different flavor. Mission accomplished.


    3 oz. veg oil
   1 green pepper diced
   2 yellow onions diced
   3 cloves garlic
   chicken stock or water, enough to just cover all ingredients
   4 TB. paprika
   3 lbs. beef  stew sized pieces
   flour for dredging
   Salt and pepper to taste
     
    In a heavy bottomed braising pan or stock pot heat 1 oz. veg oil, add the green pepper and cook for about 3 minutes. Add the onion and garlic and  cook till onion is softened and slightly translucent. Add stock or water and reduce heat to simmer.
   In a separate saute pan, over med. heat just enough oil to cover bottom of pan and brown the dredged pieces of beef. It will take about 4-5 batches to cook it all. After each batch is browned on all sides, add to pepper and onion mixture. when all the beef has been cooked and added to the pot, cover and simmer for about 2 hours or until beef is very tender.
   I first served this dish over egg noodles. Since then I've had it over rice. It can also be served with mashed potatoes. Feeling ambitious?  It would be great over gnocchi.
   Well this dish, that I don't make often enough, was so enjoyable, I don't really know what to say, except, try it and enjoy.

   Ciao for now, Garlichut
  

Just for kicks

So, Ever since the Super Bowl party that I went to, I've wanted to make the breaded chicken tenders that I made in the place of traditionalchicken wings. I particularly enjoyed the tenders with Franks Redhot sauce. So, what pops into my mind? Well I just finished having the breaded chicken fingers on a tortilla with a little melted Monterey jack cheese, sliced avocado, some citantro, a little lettuce and a liberal splash of hot sauce. It might not exactly be health food, but OMG it was good. Try it and enjoy.

   Ciao for now,  Garlichut

     

Easter is coming

  With Easter coming this week, I've turned my thoughts towards the flavors of the Easter feast. The main portion of Easter feasts often being the great stand alone flavors of turkey, ham, or lamb, I started to think about complimentary flavored side dishes.
  Some of the side dishes I've made to complement holiday meals are:
   String Beans with olive oil garlic mushrooms and thyme
   Brussels sprouts lightly browned and simmered in chicken stock
   Broccoli blanched with some melted butter and bread crumbs
   Sweet potatoes baked peeled sliced and glazed
     A glaze can be simply some brown sugar and balsamic vinegar simmered to thicken. Or add one of your favorite spirits to the glaze, such as cognac, Bourbon, jack Daniels or whatever
   Scalloped potatoes are one of my favorite sides

  Whatever your holiday meal consists of, always remember to keep it simple and enjoy
  Have a great holiday and Ciao for now,   Garlichut