Real Hungarian Goulash (no Tomato Paste Here)

Ingredients

• Servings: 4
• 2 tablespoons lard
• 2 large onions, finely sliced
• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons hungarian paprika
• 1 cup water, or as needed
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 5 mins

Ready Time: 2 hrs 20 mins


• melt lard in a large pot over medium heat. cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
• stir beef and paprika into onions. reduce heat to low and simmer for 1 hour, stirring occasionally. add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. season with salt and pepper to taste.

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.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

Italian Sausage Soup

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
• stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
• remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

beef stroganoff iii

Ingredients

• Servings: 6
• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. season with 1/2 teaspoon of both salt and pepper.
• in a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• stir the flour into the juices on the empty side of the pan. pour in beef broth and bring to a boil, stirring constantly. lower the heat and stir in mustard. cover and simmer for 1 hour or until the meat is tender.
• five minutes before serving, stir in the mushrooms, sour cream, and white . heat briefly then salt and pepper to taste.

beef stroganoff iii

Ingredients

• Servings: 6
• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. season with 1/2 teaspoon of both salt and pepper.
• in a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• stir the flour into the juices on the empty side of the pan. pour in beef broth and bring to a boil, stirring constantly. lower the heat and stir in mustard. cover and simmer for 1 hour or until the meat is tender.
• five minutes before serving, stir in the mushrooms, sour cream, and white . heat briefly then salt and pepper to taste.

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 white 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.