2 pound round or boneless sirloin steaks, cut in 1/2″, cubes
1 cup chopped onion 1 clove garlic, minced
2 tablespoon flour 1 teaspoon salt
1/2 teaspoon pepper 1/4 c. hungarian paprika (yes use this much!)
1 teaspoon dried thyme, crushed
1 can (14 1/2 oz) pureed tomatoes
1/2 c water
Put steak cubes, onion and garlic in crockpot. Stir in flour and mix to coat steak cubes.
Add all remaining ingredients. Stir well.
Cover and cook on low 8-9 hours or high 4-4 1/2 hours, stirring occasionally.
Add 1 cup sour cream 30 minutes before serving (lower heat if on high) and stir in thoroughly .
Serve over hot buttered noodles.
Mom loves all things Hungarian. She says that authentic hungarian food uses lots and lots of paprika.
Wednesday, December 26, 2007
Monday, December 17, 2007
Roasted Butternut Squash and Apple Soup
1 butternut squash coarsely chopped
toss with 2 Tblsp olive oil to coat well
roast at 450 degres on cookie sheet 20-25 minutes, til edges are brown
In stockpot, saute 2 diced medium onions in 2 Tblsp olive til translucent (@5 min)
Add:
2 Tblsp dried thyme ( or 1 Tblsp ground dried sage, if you are out of thyme and your fresh thyme is under 11 inches of snow!)
2 Granny Smith Apple, peeled, cored, coarsely chopped
the roasted squash, of course
2 cups low-sodium vegetable stock
2 cups water
1/2 tsp. sea salt (skip this if your stock is already salted)
Bring to a boil and cook until squash and apple are very soft (@20 min)
Remove for heat and cool til you can handle it safely. (I put my pot in a snow bank for the day)
Puree with hand blender or food processor.
Serve hot or cold. Serves 8 -12.
This was a lovely Sunday night supper with a salad, bread, and "all natural sweet apple chicken sausages" (because I must have meat!). I got the recipe from a nutrition newsletter my co-worker brings into the office. As you may know, I am ever in search of low-sodium soups.
It turned out quite thick and I was tempted to thin it with more diluted vegetable stock, and I would recommend thinning it if you need more servings. As thick as it was, it would also make a lovely side dish. The original recipe was for half of this but if I am going to bother to cut up a butternut squash, I want to use the whole thing. Besides, I like to make mass quantities and freeze. Hugs to all... Mom LBB
toss with 2 Tblsp olive oil to coat well
roast at 450 degres on cookie sheet 20-25 minutes, til edges are brown
In stockpot, saute 2 diced medium onions in 2 Tblsp olive til translucent (@5 min)
Add:
2 Tblsp dried thyme ( or 1 Tblsp ground dried sage, if you are out of thyme and your fresh thyme is under 11 inches of snow!)
2 Granny Smith Apple, peeled, cored, coarsely chopped
the roasted squash, of course
2 cups low-sodium vegetable stock
2 cups water
1/2 tsp. sea salt (skip this if your stock is already salted)
Bring to a boil and cook until squash and apple are very soft (@20 min)
Remove for heat and cool til you can handle it safely. (I put my pot in a snow bank for the day)
Puree with hand blender or food processor.
Serve hot or cold. Serves 8 -12.
This was a lovely Sunday night supper with a salad, bread, and "all natural sweet apple chicken sausages" (because I must have meat!). I got the recipe from a nutrition newsletter my co-worker brings into the office. As you may know, I am ever in search of low-sodium soups.
It turned out quite thick and I was tempted to thin it with more diluted vegetable stock, and I would recommend thinning it if you need more servings. As thick as it was, it would also make a lovely side dish. The original recipe was for half of this but if I am going to bother to cut up a butternut squash, I want to use the whole thing. Besides, I like to make mass quantities and freeze. Hugs to all... Mom LBB
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