Panang Beef Curry

Link

Recipes For 25 April 2010

Posted on 25 April 2010 by Jennifer M. Dodd

Corned Beef
Roasted Carrots
Boiled Potatoes with Parsley and Dill
Cream Scones
Totally awesome. The heavy cream from Holy Cow Delivery is spectacular. I made a double recipe and froze some for breakfasts.

Mongolian Beef

Posted on 01 January 2010 by Jennifer M. Dodd

Ingredients

¹/₄ C corn starch
1 lb beef, sliced thinly
2 T oil
2 T ginger, grated
2 T garlic, minced
¹/₄ C tamari
¹/₄ C water
¹/₄ C brown sugar
oil for frying
¹/₄ C San-J Szechuan sauce
¹/₄ C water
1 carrot, peeled and sliced
1-2 ribs celery, sliced
2-3 napa cabbage leaves, chopped into 1" squares
¹/₂ of a yellow onion, sliced
1 bunch of green onions, chopped into 1" long pieces
1 T salt
cornstarch

Procedure

Toss gently together to coat beef and cornstarch.
Heat oil; add garlic and ginger and sauté until garlic is golden. Immediately add tamari, water, and brown sugar. Stir and bring to a brisk boil; reduce heat and simmer the brown sauce for a few minutes to thicken.
In a wok, heat an inch of oil. Fry beef in small batches until crisp and browned on the edges; add to a bowl containing Szechuan sauce to marinate once cooked.
Remove wok from heat and discard oil. Return the wok to heat and add ¹/₄ C of water to deglaze. Using a metal spoon, scrape up the fond from the bottom of the wok.
Add vegetables to the wok and cook until carrots begin to soften, 5-7 minutes.
Add back to the wok the beef, the Szechuan sauce marinade, and the brown sauce. Bring to a boil, then reduce heat to simmer. Add salt to taste. If the sauce needs additional thickening, use a few teaspoons of a cornstarch and water slurry.

Simply Chili

Posted on 19 September 2004 by Jennifer M. Dodd

Ingredients

1 lb small red beans, soaked overnight and rinsed
2 bay leaves
1 ts espazote or thyme, dried
2 medium sweet onions, chopped
2 lb beef roast
2 Tb olive oil
2 poblano peppers, chopped
1 28-oz can crushed tomatoes
1 8-oz can tomato paste
2 chipotle peppers and
1 Tb adobo sauce, minced to a paste
1 Tb garlic, minced
4 Tb chili powder
1 Tb cumin
1 Tb salt

Procedure

In a large pot, bring soaked beans, bay leaves, and espazote or thyme to a boil in plenty of water. Reduce heat and simmer for 1 ¹/₂ hours, or until beans are tender. Drain.

Trim the fat from the meat and cut into ¹/₂" cubes.

Sauté the onions and beef in the olive oil until the onions are translucent. Add the garlic and cook for a few more minutes, being careful not to let the garlic burn.

Add the cooked beans, crushed tomatoes, water, and seasonings to the beef and onions. Add enough water to just cover the meat and beans.

Bring to a vigorous boil and reduce the heat to a slow simmer. Cover and cook until the meat is tender--about 2 to 3 hours--the last half hour with the lid removed.

Serving suggestions

Serve the chili over rice with cornbread. Top with sour cream and grated cheddar cheese.

Hungarian Goulash

Posted on 13 August 2004 by Jennifer M. Dodd

Ingredients

4 Tb flour
2 ts hot Hungarian paprika
2 ts sweet Hungarian paprika
3 lb boneless chuck or top round beef
¹/₄ C olive oil
1 large yellow onion, chopped
1 large red onion, chopped
4 cloves garlic, mashed and chopped
¹/₄ C fresh parsley, chopped
1 Tb fresh thyme, chopped
1 ts salt
¹/₂ ts black pepper
1 C dry red wine
2 C chicken stock, salt-free (optional)
1 12 oz package egg noodles
sour cream

Procedure

Trim the fat from the meat and cut into ¹/₂" cubes. Mix the flour and paprika in a Ziplock bag. Add the meat to the flour and paprika and mix thoroughly until all the flour and spices cling to the meat.

Sauté the onions and garlic in the olive oil until the onions are translucent. Transfer the aromatics to a stew pot or Dutch oven.

Add the meat in portions to the sauté pan and cook until browned over medium to high head, adding more olive oil as necessary. Transfer the meat to the stew pot as it is browned.

Deglaze the sauté pan with the wine and add the liquid to the stew pot. Add the parsley, thyme, salt, and pepper to the beef and onions.

Add two cups of chicken stock to the pot and add enough water to just cover the meat (or use all water).

Bring to a vigorous boil and reduce the heat to a simmer. Cover, and cook until the meat is tender, about 2 to 3 hours, the last half hour with the lid removed. Prepare the noodles according to package directions while the stew finishes cooking.

Serving suggestions

p. Serve the goulash over egg noodles. Top with sour cream.

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Tag Archives: beef

Panang Beef Curry

Link

Recipes For 25 April 2010

Mongolian Beef

Ingredients

Procedure

Simply Chili

Ingredients

Procedure

In a large pot, bring soaked beans, bay leaves, and espazote or thyme to a boil in plenty of water. Reduce heat and simmer for 1 ¹/₂ hours, or until beans are tender. Drain.

Trim the fat from the meat and cut into ¹/₂" cubes.

Sauté the onions and beef in the olive oil until the onions are translucent. Add the garlic and cook for a few more minutes, being careful not to let the garlic burn.

Add the cooked beans, crushed tomatoes, water, and seasonings to the beef and onions. Add enough water to just cover the meat and beans.

Bring to a vigorous boil and reduce the heat to a slow simmer. Cover and cook until the meat is tender--about 2 to 3 hours--the last half hour with the lid removed.

Serving suggestions

Hungarian Goulash

Ingredients

Procedure

Trim the fat from the meat and cut into ¹/₂" cubes. Mix the flour and paprika in a Ziplock bag. Add the meat to the flour and paprika and mix thoroughly until all the flour and spices cling to the meat.

Sauté the onions and garlic in the olive oil until the onions are translucent. Transfer the aromatics to a stew pot or Dutch oven.

Add the meat in portions to the sauté pan and cook until browned over medium to high head, adding more olive oil as necessary. Transfer the meat to the stew pot as it is browned.

Deglaze the sauté pan with the wine and add the liquid to the stew pot. Add the parsley, thyme, salt, and pepper to the beef and onions.

Add two cups of chicken stock to the pot and add enough water to just cover the meat (or use all water).

Bring to a vigorous boil and reduce the heat to a simmer. Cover, and cook until the meat is tender, about 2 to 3 hours, the last half hour with the lid removed. Prepare the noodles according to package directions while the stew finishes cooking.

Serving suggestions

Ingredients

Procedure

Ingredients

Procedure

In a large pot, bring soaked beans, bay leaves, and espazote or thyme to a boil in plenty of water. Reduce heat and simmer for 1 1/2 hours, or until beans are tender. Drain.

Trim the fat from the meat and cut into 1/2" cubes.

Sauté the onions and beef in the olive oil until the onions are translucent. Add the garlic and cook for a few more minutes, being careful not to let the garlic burn.

Add the cooked beans, crushed tomatoes, water, and seasonings to the beef and onions. Add enough water to just cover the meat and beans.

Bring to a vigorous boil and reduce the heat to a slow simmer. Cover and cook until the meat is tender--about 2 to 3 hours--the last half hour with the lid removed.

Serving suggestions

Ingredients

Procedure

Trim the fat from the meat and cut into 1/2" cubes. Mix the flour and paprika in a Ziplock bag. Add the meat to the flour and paprika and mix thoroughly until all the flour and spices cling to the meat.

Sauté the onions and garlic in the olive oil until the onions are translucent. Transfer the aromatics to a stew pot or Dutch oven.

Add the meat in portions to the sauté pan and cook until browned over medium to high head, adding more olive oil as necessary. Transfer the meat to the stew pot as it is browned.

Deglaze the sauté pan with the wine and add the liquid to the stew pot. Add the parsley, thyme, salt, and pepper to the beef and onions.

Add two cups of chicken stock to the pot and add enough water to just cover the meat (or use all water).

Bring to a vigorous boil and reduce the heat to a simmer. Cover, and cook until the meat is tender, about 2 to 3 hours, the last half hour with the lid removed. Prepare the noodles according to package directions while the stew finishes cooking.

Serving suggestions

In a large pot, bring soaked beans, bay leaves, and espazote or thyme to a boil in plenty of water. Reduce heat and simmer for 1 ¹/₂ hours, or until beans are tender. Drain.

Trim the fat from the meat and cut into ¹/₂" cubes.

Trim the fat from the meat and cut into ¹/₂" cubes. Mix the flour and paprika in a Ziplock bag. Add the meat to the flour and paprika and mix thoroughly until all the flour and spices cling to the meat.