Category: Beef

Stuffed Bell Peppers in the Oven – Recipe

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Ingredients (6 servings)

  • 6 large bell peppers, I found some chocolate coloured in the farmers market
  • about 500-600 g ground beef
  • 1 medium onion
  • 4-6 garlic cloves
  • 2 tablespoon butter
  • 1 medium carrot & 1 medium smaller parsley root either fresh or from the soup.
  • salt, pepper to taste
  • 1 teaspoon nutmeg
  • 1-2 teaspoons hot paprika
  • 2 tablespoons soy sauce
  • 200 g rice
  • a few fresh parsley leaves – chopped
  • 100 g melting cheese whichever you prefer (cheddar, brie, gorgonzola, mozzarella, etc.)

Preparation method:

  1. Chop the onion and garlic cloves.
  2. Dice the carrot and parsley root into 1 cm cubes.
  3. Cook the rice until almost done, do not overcook it because it will cook some more in the oven.
  4. In a frying pan melt the butter over medium heat and fry the chopped onion and garlic until translucent.
  5. Add the ground meat and stir-fry for about 10-15 minutes until the meat is uniformly browned. If using fresh carrot and parsley add them when adding the beef,
  6. Since I used the carrot and parsley from the veal soup prepared a day before, I added them to the pan when the meat was browned already. Stir-fry for another 2-3 minute.
  7. Preheat oven to 180 C.
  8. Add the parsley season with salt, pepper, soy sauce, hot paprika and nutmeg.
  9. Add the cooked rice and fry for another minute stirring thoroughly until well homogenized.
  10. Cut off the top of each pepper, pull out the stem portion and clean of the seeds.
  11. If you prefer the peppers softer blanch the bell peppers in boiling water for abort 2 minutes. I skipped this step because mine were well ripe maybe a bit even overripe.
  12. Place the bell peppers in an ovenproof dish cut side up. If any doesn’t stand straight up, place a small slice of pepper under it.
  13. Stuff the meat and vegetable mixture into the peppers and place some shreds of melting cheese on the top.
  14. Add them to the oven and bake for 20-30 minutes.
  15. You can serve immediately while still hot, or serve it cold, quartered, as snacks.

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Töltött kaliforniai paprika sütve – Recept

Hozzávalók (6 személyre):

    • 6 nagy kaliforniai paprika, találtam néhány csokoládé színű a termelői piacon
  • körülbelül 500-600 g darált marhahús
  • 1 közepes hagyma
  • 4-6 gerezd fokhagyma
  • 2 evőkanál vaj
  • 1 közepes sárgarépa és 1 közepes kisebb petrezselyemgyökér akár friss, vagy levesbol.
  • só, bors ízlés szerint
  • 1 teáskanál szerecsendió
  • 1-2 teáskanál csípős paprika
  • 2 evőkanál szójaszósz
  • 200 g rizs
  • Néhány friss petrezselyem – apróra vágott
  • 100 g olvadó sajt kinek melyik tetszik (cheddar, brie, gorgonzola, mozzarella, stb)

Elkészítési módszer:

  1. Apritsuk fel a hagymát és fokhagyma gerezdeket.
  2. Kockázzuk fel a sárgarépát és petrezselyemgyökeret 1 cm-es kockákra.
  3. Főzzük a rizst addig amíg majdnem kész, mert még fog főni a sütőben.
  4. Olvasszuk fel a vajat egy serpenyőben, közepes lángon, és pároljuk benne puhára az apróra vágott hagymát és fokhagymát.
  5. Adjuk hozzá a darált húst, és keverve süssük körülbelül 10-15 percig, amíg a hús egyenletesen meg pirult.Friss sárgarépa és petrezselyem használata esetén adjuk hozzá őket a marhahússal együtt.
  6. Mivel én a sárgarépát és a petrezselymet az egy nappal korábban készített borjú levesből használtam, hozzáadtam őket a serpenyőbe amikor a hús már megpirult. Keverve süssük további 2-3 percig.
  7. Melegítsük elő a sütőt 180 ° C-ra.
  8. Adjuk hozzá a petrezselyem leveleket, sót, borsot, szója szószt, erős paprikát és szerecsendiót és jól összekeverjük.
  9. Adjuk hozzá a főtt rizst és süssük még egy percig alaposan keverve, amíg jól homogenizált.
  10. Vágjuk le minden paprika száras tetejét és magozzuk ki aztán őket.
  11. Ha a paprikát puhábbra szeretik, blansírozák őket forró vízben körülbelül 2 percig. Én kihagytam ezt a lépést, mert az enyémek jól meg voltak érve talán egy kicsit még túlérve.
  12. Tegyük a kaliforniai paprikakat egy jéna tálba, ureggukkel felfelé. Ha nem állnak egyenesen, helyezzünk egy kis szelet paprikát alájuk.
  13. Töltsük meg a paprikákat a hús és zöldség keverékel és tegyük néhány darabka sajtot a tetejükre.
  14. Helyezzük a tálat a sütőbe, és süssük 20-30 percig.
  15. Tálalhatjuk azonnal forrón, vagy hidegen, negyedekre vágva.

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Mexican Tacos Recipe

Ingredients (2-4 servings):

For pico de gallo (salsa mexicana, salsa fresca)

  • 3-4  medium tomatoes
  • 1 medium onion
  • 1 green chili pepper (preferably the hotter kind like jalapeno)
  • 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
  • about half of a lime’s juice

  The rest of the fillings:

  • a few roast leftover slices
  • 200 g surimi sticks
  • a green pepper
  • a small chilli pepper
  • 2-3 garlic cloves
  • 150 g sour cream
  • 150 g Mexican tomato salsa sauce
  • a few teaspoons of  sweet and hot paprika according to your tastes
  • a medium lettuce
  • a few slices of Mexican cheese (Mexican cheddar, etc) – optional

Preparation method:

   Pico de gallo:

  1. Chop coarsely the cilantro or parsley leaves. Slice thinly the chilli pepper.
  2. Dice into smaller cubes the tomatoes and onion.
  3. Mix the salsa ingredients, season with lime juice, salt and pepper to taste.

 The rest of the fillings:

  1. Slice into shreds the remaining roast leftovers,  I had some of the previous Sauerbraten veal roast.
  2. Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chilli pepper.
  3. Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
  4. In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
  5. Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
  6. Lay on the still hot tortilla shreds of lettuce leaves.
  7. Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
  8. Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
  9. Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.

Bavarian Sauerbraten Recipe (Marinated Veal Roast)

I travelled this late spring to Germany, in Bavaria/Bayern in German. As usual, when abroad, I wander by foot allot, visiting the cities, every corner of the I found interesting,  takings snacks on the run, taking a lot of pictures and usually in the late afternoon a well-deserved dinner, local food is a must.

So, in München / Munich, in the Hofbräuhaus, I ate a Münchner Sauerbraten (marinated beef pot roast), very Yummy, garnished with bread dumpling (Semmelknödel). And of course, there was a Hofbräu Original draft beer. As a parenthesis, while at table, I chitchatted with some locals at my very long table who were complaining that in the late years the food got more and more expensive even in Germany, as the daily menu that they use to eat although it remained at the same price contained fewer courses and smaller portions ;).

I wanted to try it earlier, but I did not have at hand a nice piece of beef and the long marinating time was a bit of a turn-off when I needed a quicker recipe at the time.

But when I got lately to the farmers market I got a very good deal at large piece of veal leg, so I had plenty of meat for short term and long term cooking. With other foods in my belly and my fridge, I had plenty of patience for this dish to come alive.

Ingredients (4 servings):

  • 1 kg veal leg
  • 300 ml water
  • 300 ml white wine vinegar
  • 1 onion
  • 3-4 thyme branches
  • 4-6 juniper berries
  • 3 bay leaves
  • 3-4 cloves
  • salt and pepper to taste
  • about 500 g carrots
  • 2 smaller parsley roots, approx. 200 g
  • 1 medium celery stalk
  • 75 g butter
  • 3 tablespoons butter
  • 100 g breadcrumbs
  • 200 ml sour cream

Preparation method:

  1. Wash the veal, remove any skins and tendons.
  2. Peel the onion and cut it into rings, do not chop them.
  3. Wash and clean the vegetables, slice them into 1-2 cm rounds.
  4. Bring water to boil, add the onion, vegetables, seasonings (bay leaves, juniper, cloves, thyme) and vinegar and simmer for 15 minutes. Place aside and cool it down.
  5. Place the veal piece into a smaller plastic container and pour over the marinade mix with vegetables watching that the meat is totally covered by liquid. If you don’t have such sized container, use a  resealable plastic bag.
  6. Place the container into the fridge and let it marinade for a week ( 7 days 😉 ).
  7. Remove the veal from the marinade and pad it dry with kitchen towels.
  8. Preheat the oven to 180 ° C.
  9. Melt the butter into a frying pan over medium heat and sear the veal piece on each side, about 4 minutes per side until nicely brownish.
  10. In a different pan, heat up the marinade.
  11. Place the veal into an ovenproof dish, pour over the marinade and place this dish into the preheated oven.
  12. Let it roast for about 2 – 2 & 1/2 hours, turning the meat once or twice to get an even roasting. If you don’t have an electric oven, but a gas one, cover the dish with tin foil for the first half of roasting time.
  13. Remove the veal from the oven and set aside for 5-10 minutes. Then slice it int0 1 cm pieces.
  14. Run the marinade sauce through a sieve, discarding the vegetables.
  15. Bring to boil the resulting gravy, adding the breadcrumbs and the sour creme. Simmer until the desired thickness, about 2-3 minutes.
  16. Place 2-3 slices of sauerbraten covered by some of this brown gravy. As a side dish you can use traditional ones like knödel or spätzle, but I used baked potatoes.