Tag: stew

Chicken Liver Braised in Beer Recipe

Ingredients (3-4 persons):

  • 500 g chicken liver
  • 3 garlic cloves
  • 1/2 stalk of leek
  • 1-2 teaspoons sweet paprika
  • 1/2 dried hot chilli pepper
  • 500 g mix of frozen carrots and peas
  • 300 ml beer
  • 4-5 tablespoons of juice from a can of pickled beetroot
  • some fresh herbs you have at hand ( I used parsley, lemon balm, thyme)

Method of preparation:

  1. Chop the garlic and the half leek (some white and some green parts).
  2. In a pan fry slightly (until fragrant) the garlic and leek, adding also the paprika and half of a dried hot pepper.
  3. Add the livers to the pan, salt and pepper and half of the beer.
  4. Add some 4-5 tablespoons of juice from a can of pickled beetroot, (it is nice for the dark red colouring but also for taste, if you don’t have, you can replace this with 1-2 tablespoons of fruit vinegar, and maybe 1 tablespoon tomato juice) simmer for 10 minutes on medium-low heat.
  5. Add the frozen vegetables, a cup of water, cover with a lid and simmer for another 10 minutes until the vegetables are done.
  6. Add the remaining half of beer, the herbs and simmer for another 5-10 minutes, until the livers get a nice reddish-brownish colour.
  7. Serve it on the plates directly from the pan!

Transylvanian Pork Stew Recipe

Ingredients for 2 persons

  • 150 g smoked fat bacon
  • 400 g pork
  • 1 (yellow) onion, finely chopped
  • 2 bay leaves
  • salt
  • pepper
  • 2 tablespoons oil
  • ½ tsp sweet paprika
  • 50 ml sour cream
  • 100 ml red wine (preferably dry)
  • parsley leaves chopped

Preparation

  1. Wash the meat, wipe dry and cut into cubes.
  2. Cut the bacon into small cubes, add them to a pan and fry them until they become crunchy golden-brown cracklings.
  3. Remove the cracklings from the pan and set them aside for later.
  4. Add the meat cubes to the pan and fry them slightly
  5. Add onion, bay leaves, salt and pepper and fry them until the  meat is golden-brown
  6. Immediately pour over the wine, add the paprika and pepper, cover it, and simmer until tender.
  7. Pour from time to time a little water if needed.
  8. Serve it with some Hungarian “tarhonya” noodles.
  9. On top of the noodles add sour cream, the cracklings and chopped parsley leaves.