“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.
- 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.
First off, I am not including a picture of the finished dish this time? Why? Because it is liver and onions and just the thought of it puts many people off…LOL. BUT… if you love liver and onions you will really like this recipe from Pinterest.
I usually do mine without flour as I am a purist with liver. This recipe was intriguing because it soaked the liver in milk before cooking, supposedly to reduce the strong flavor some people dislike. Let me tell you that this was awesome and my new goto recipe for liver and onions. Here goes…
Beef Liver with Bacon and Caramelized Onions
First, cut the liver into strips and soak them in milk to remove any bitterness.
If you’re following a low-carb diet, you may choose to eliminate the onions for an even lower carb count,but hey… why would you?
- 1/2 cup milk
- 1-pound beef liver cut into strips
- 3 large onions sliced
- 4 slices bacon
- 5 tablespoons butter divided
- Salt to taste
- Add milk to a shallow bowl. Soak liver in the milk for about 20 minutes to remove any bitterness.
- Meanwhile, cook your bacon in a large skillet. Drain on paper towels and cut into 1/2″ chunks. Set aside.
- Reserve 1 1/2 tablespoons of bacon grease and add 2 tablespoons of the butter to the bacon grease in the same skillet.
Add onions and cook over a medium heat stirring occasionally until caramelized, about 25 minutes. Remove onions to a dish, sprinkle with salt and set aside.
- Pat liver dry and discard the milk.
Return skillet to high heat and add the remaining 3 tablespoons of butter to the pan. When the butter foam subsides, the butter is hot enough.
Arrange the liver in the pan being certain not to crowd the pan. I worked in two batches. Sauté for 3 minutes regulating the heat so that the butter remains hot, but does not burn. Turn liver over and sauté about 2 minutes more. The inside meat should still be pink.
- Serve liver topped with onion and bacon.
Going way back into my memory bank, this recipe was always one of my favourite Mom dishes. She wasn’t a great cook, but this recipe still gets an A in my books! Some 50 years later I am still making this… a true comfort food! Serve them with mashed potatoes and enjoy the sauce…
Smothered Pork Chops
4 medium thick pork chops
1 or 2 white onions sliced
1/2 cup ketchup
1/2 cup orange juice
1 orange sliced
In a fry pan, brown the pork chops with a little oil. Add the sliced onions and cook on low for about 5 to 10 minutes till they appear transparent. Pour in the ketchup and orange juice. Reduce heat to simmer for about 30 minutes. Check to see that the sauce does get too thick. If so, add a little more orange juice. When the chops are ready, they should be a little pink in the middle still. (Mother always overcooked pork back in those days). Add the slices of orange to heat.
Serve the chops with the mashed potatoes, pouring the sauce over the potatoes.
I grew up with this recipe, as my mother made it quite often It really is one of the KISS ones,,, I always make a batch of mashed potatoes so that I can smother them with the sauce too!
Smothered Pork Chops
4 to 6 pork chops about one inch thick (bone in cook faster)
1 white onion sliced
1/2 cup orange juice
1/2 Heinz catsup
In frying pan, brown the chops in a little oil on both sides but do NOT cook them through.
Add in the sliced onions and cook on medium until softened.
Mix the OJ and catsup together and pour over the chops.
Cook covered on medium for about 20 minutes, depending on thickness of chops.
Turn the chops over and add the orange slices. Cook another 15 to 20 minutes depending on how well done you like them.
Remove the chops and keep warm while you turn up the heat on the remaining sauce to thicken. Stir often so as not to burn.
Serve with the mashed potatoes and a vegetable, using the sauce as a gravy.
Just like Mom’s!!!