Russian Green Bean And Potato Soup

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 large onion, halved and thinly sliced
• 4 red potatoes, cubed
• 1/2 pound green beans, cut into 1 inch pieces
• 5 cups vegetable, chicken, or beef broth
• 2 tablespoons whole-wheat flour
• 1/2 cup sour cream
• 3/4 cup sauerkraut with juice
• 1 tablespoon chopped fresh dill
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat vegetable oil in a large saucepan over medium heat. stir in the onion, and gently cook until softened and translucent, about 5 minutes. add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
• pour in the vegetable stock. bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. stir in the sauerkraut and dill, season to taste with salt and pepper. simmer for 5 minutes more before serving.

beef on weck, part 1: kummelweck roll

Ingredients

• Servings: 12
• 3 1/4 cups all-purpose flour, divided
• 1 cup warm water (105 degrees f/41 degrees c)
• 1 (.25 ounce) package active dry yeast
• 2 1/2 tablespoons vegetable oil, divided
• 1 large egg
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 teaspoon honey, or more to taste
• topping:
• 1 large egg
• 2 teaspoons water
• 1/2 teaspoon caraway seeds, or to taste
• coarse sea salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• whisk 1/2 cup flour, 1 cup warm water, and yeast together in the bowl of a stand mixer. let sit until foamy, 10 to 15 minutes.
• stir 2 tablespoons oil, 1 egg , sugar, salt, and honey into yeast mixture; whisk until smooth. gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3 to 4 minutes.
• drizzle remaining vegetable oil into the bowl and turn dough to coat. cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
• line a baking sheet with a silicone baking mat.
• turn dough out a lightly floured work surface, flatten dough, and press into rectangle. cut dough into 12 pieces and form pieces into rolls. place rolls 2-inches apart on prepared baking sheet. cover and let rise until doubled in size, about 30 minutes.
• preheat oven to 425 degrees f (220 degrees c).
• whisk 1 egg and 2 teaspoons water together in a small bowl. use kitchen shears to cut an x at the top of each roll. brush rolls with egg mixture and sprinkle with caraway seeds and salt.
• bake in the preheated oven until golden brown, 18 to 20 minutes.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

Bbq Lamb For Sandwiches

Ingredients

• Servings: 12
• 1 (14 ounce) can beef broth
• 3 pounds boneless lamb ribs
• 1 (18 ounce) bottle barbeque sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ready Time: 4 hrs 45 mins


• pour can of beef broth into slow cooker, and add boneless lamb ribs. cook on high heat for 4 hours, or until meat shreds easily. remove meat, and shred with two forks. it will seem that it's not working right away, but it will.
• preheat oven to 350 degrees f (175 degrees c). transfer the shredded lamb to a dutch oven or iron skillet, and stir in barbeque sauce.
• bake in the preheated oven for 30 minutes, or until heated through.

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

wine-braised beef brisket

Ingredients

• Servings: 8
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (3 pound) beef brisket
• 1 tablespoon olive oil
• 1 red onion, sliced
• 1 (14.5 ounce) can beef broth
• 1 (8 ounce) can tomato sauce
• 1/2 cup red

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
• heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. remove brisket from pan and set aside.
• place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. stir in beef broth, tomato sauce, and wine.
• place the brisket back into the roasting pan and cover pan with foil.
• roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and beer. cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.