Hungarian Goulash

“The hurrier I go, the behinder I get!” LOL. Where did the week go? In actuality, we are still catching up after returning from a month’s vacation. Some of you know how that is after almost two years of no travelling. While in Europe years back, we had the opportunity of trying both Czech and Hungarian goulash. Our preference was the Hungarian, which we had in Budapest. This recipe is fairly straight forward once everything is prepped.

Hungarian Goulash

Ingredients

  • 2 medium onions diced
  • 2 teaspoons butter
  • 1 teaspoon caraway seeds
  • 2 tablespoons paprika
  • ¼ cup flour
  • 1 ½ pound stewing beef trimmed and cut into 1″ cubes
  • 2 cups beef broth or water
  • 1 cup diced tomatoes canned
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cup carrot diced
  • 3 cups potatoes, diced or less

1. In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.

2. In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.

3. Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper.

4. Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender.

Shopska Salad

A day late this week, as we just returned from vacation in Ontario, Canada. While there we had this wonderful salad in a Serbian restaurant. In researching, I came to see the same recipe listed as Croatian, Bulgarian, Macedonian, etc. Nevertheless, it was great. It is important to dice the vegetables as indicated. If not, you may think you are making a Greek salad as the ingredients are very similar without the black olives!

Shopska Salad

Servings 6

  • 1 large beefsteak tomato about or the same amount of regular tomatoes
  • 3 mini cucumbers each about 15 cm/ 6 inches long or a regular long cucumber
  • 3 bell peppers red, yellow and green
  • 1 medium onion red or white
  • 1 handful fresh parsley
  • 3 tablespoons sunflower oil
  • 2 tablespoons red wine vinegar to taste
  • 1 cup feta cheese
  • fine sea salt and freshly ground black pepper

1. Chop the tomatoes into cubes. Halve and chop the mini cucumbers. If using a large cucumber, remove the seeds with a tablespoon. Chop the bell peppers. Finely chop the onion and the parsley.

2. Mix all the vegetables in a large bowl.

3. Dressing: whisk together the sunflower oil, red wine vinegar, fine sea salt, and pepper. Add to the salad and stir.

4. Crumble the creamy feta on top of the salad. Sprinkle cheese on the salad or mash it with a fork and smear on top of the salad. You can also crumble it and stir it into the salad.

5. Adjust the taste with salt and pepper and more vinegar, if you like it.

Carbonara with Shrimp and Scallops

Dinner with friends again, so I opted to make this old recipe again, which it seems I never posted before? I added some shrimp to the original.

Carbonara with Pan Seared Scallops

Ingredients for Scallops

  • 12-16 large scallops 3-4 per person + deveined shrimp
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt and Pepper

Ingredients for Carbonara

  • 8 slices thick cut bacon diced
  • 1 shallot finely sliced
  • 1 clove garlic leave whole
  • 4 green onions
  • 2 egg yolks
  • 1/2 cup heavy cream
  • 1 cup parmigiana Reggiano grated
  • fresh ground pepper
  • 14 oz (400g) pasta of your choice -I used Linguine

Pasta Carbonara

1. Start cooking pasta in large stainless-steel pot.

2. In small bowl mix together cream, egg yolks and 3/4 of cheese.

3. In large skillet cook bacon until crisp, add shallots and ½ green onions.

4. Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)

5. When pasta is finished cooking, drain well, then add to skillet of bacon.

6.. Toss well, then transfer to large bowl.

7. Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.

Perfect Pan Seared Scallops (+ shrimp)

1. Blot scallops with paper towel to remove any water. Salt and pepper.

2. Heat large non-stick frying pan, add 2 tablespoons olive oil.

3. Make sure frying pan is hot before adding scallops but not smoking.

4. Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)

6.  Sear for about 2-4 minutes or when bottom is a nice golden brown. Don’t move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.

7.Turn to sear other side. (about 1-3 more minutes)

8. Spoon the melted butter over the scallops as the other side finishes cooking.

10. Transfer to paper towel covered plate.

11. Keep warm in oven, if making in batches.

12. Add butter to another frying pan. Cook shrimp until pink flipping once!

13. Add shrimp and scallops to pasta and mix well

14. Serve with more Parmesan cheese.

Prosciutto Wrapped Asparagus

We enjoyed this recipe at our daughter-in-laws as an appetizer, so much so that I served it as a side with the previous blog – Baked Salmon. It is definitely a keeper! Once the asparagus is blanched, the recipe is K.I.S.S. So simple that even a child could prepare it up to the point of baking! Great for BBQ season, too. Unfortunately, I ran out of the prosciutto so I just put the extra on the pan and drizzled it with more extra virgin olive oil.

Prosciutto Wrapped Asparagus

  • 8-ounce asparagus fresh
  • 10 slices dry-cured ham prosciutto
  • 6 ounces cream cheese softened
  • 1 clove of garlic chopped
  • olive oil

1. Cut each prosciutto slice in half crosswise.

2. Spread cream cheese and garlic onto each half slice of prosciutto.

3. Wrap cream cheese topped prosciutto around each asparagus spear.

4. Place wrapped asparagus onto a parchment paper lined baking pan.

5. Bake at 400°F for about 15 minutes or until meat has browned

NOTES

If you want to use multiple slices of prosciutto, go ahead. Since they are cured, using more than one won’t affect the cooking time.

Sprinkle pepper on the cream cheese. This will give the roasted recipe a bolder flavor.

Brush the prosciutto with olive oil. This is optional, but it will make the prosciutto crispier.

Soften the cream cheese. It is so much easier to spread when you let it sit at room temperature for a bit first.