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Joe Stroud | 12 Feb 2012 21:07
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Better goulash


1 lb beef chuck (or pork butt), cut into 1 inch cubes
2 onions, sliced
2 cloves garlic, chopped
white wine
1/3 cup beef stock (or chicken stock for pork)
1 Tbl sweet Hungarian paprika
1/2 Tbl hot Hungarian paprika
1/2 cup sour cream
Crisco shortening, lard or peanut oil
salt
pepper

Season the beef with salt and pepper. Heat up a Dutch oven over
medium-high heat. Brown the beef in shortening until golden-
brown. Remove the beef, and degrease the pan. Melt more 
shortening, and fry the onions until translucent.

Deglaze with white wine. Return the beef to the pan. Stir. Add 
garlic and stock. Season with paprika and pepper. Bring to a 
boil, cover and simmer slowly for 1 1/2 hours.

When the beef is tender, turn the heat down. Add the sour cream, 
and bring the liquids up to temperature. Do not boil, as the 
sour cream could break. Taste for salt. Serve over egg noodles.
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recipes | 19 Feb 2012 17:57
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Joe Stroud | 21 Feb 2012 15:14
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Roast pork loin, brown rice pilaf and Sauce buerre-Catawba

Roast pork loin, brown rice pilaf and Sauce buerre-Catawba

The Catawba grape is one of the oldest varieties from
which wine was made in the USA. Catawba wine is
somewhat sweet, having a "foxy" flavor. I do not like
to drink it, but it can be used to make a terrific
sauce.

pork loin roast, about 1 1/2 lbs, bone-in (instructions follow)
brown rice pilaf (recipe follows)
1 cup Cawtaba (or Ruby Port) wine
3-4 Tbl cold butter
salt
pepper

Find a meat saw. Saw part of the loin into a 2 rib
sectioned roast. Prepare the rice.

brown rice pilaf:
2/3 cup brown rice
1 2/3 cup chicken stock
1/2 of a small onion, minced
2 Tbl butter
salt
black pepper

Melt the butter in a medium size aluminium or iron
skillet. Saute the onion. Add rice; saute until
the rice grains become toasty. Throw in the
chicken stock, salt and pepper to taste. Cover
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Gmane