Beef - Pork

Authentic Hungarian Goulash

Ingredients:
1 strip bacon
2 white onions chopped
1 tablespoon olive oil
2 pounds stewing beef cut in cubes
2 cloves garlic
1 teaspoon caraway seed
2 tablespoons HUNGARIAN paprika

2 cups warm water
2 beef bouillon cube
2 whole tomato,canned
1 green bell peppers
4 medium potato diced big
2 tablespoons sour cream
1 pound prepared spaetzle or gnocchi

Method:
In a 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice. Saute onions in the bacon fat, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.

Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes. Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.

Recipe by Elodie Ackerman
Serves 4

Elodie's Special Pork Chops

Ingredients:
chopped cloves of garlic
inch of slivered ginger
grape seed oil
four pork chops
fresh peach (1)
fresh plum (1)
handful of grapes
salt and pepper

Method:
just put three chopped cloves of garlic and about an inch of slivered ginger in the saute skillet with some grape seed oil. Thenput four pork chops in to brown and sear. While that was goin' on, I cut up a peach and a plum. Laid the meat and garlic/ginger in anoven-proof dish, a little salt and pepper, added the fruit (and a handful of grapes). Covered it with foil and let it bake at 350 whilethe potatoes were baking.

Served it with green beans. First put two long sprigs of rosemary in pan of water, brought it to the boil and then added the beans. Cooked for minutes, drained and sprinkled on toasted slivered almonds.

Masayo's Beef Pepper Steak

Ingredients:
1 pound beef flank steak or tri-tip
sliced lengthwise

2 cups green pepper strips
1 cup onion chopped
2 cups beef broth
1 pack green pepper sauce mix
2 T Worcestershire sauce
4 cloves garlic chopped
4 cups cooked rice

Method:
Brown and season beef in large, deep skillet with onions, garlic, green pepper. Add beef broth , green pepper sauce packet, Worcestershire sauce and simmer covered for 1 hour. Season to your taste.
Thicken with corstarch and water mixture. (1 T. corstarch in 1/2 c. water) Serve over rice.

Per serving: 320 Calories; 2g Fat (6% calories from fat); 12g Protein; 62g Carbohydrate; 1mg Cholesterol; 1018mg Sodium

While stew is braising, prepare the tomatoes by cutting into 1-inch pieces.
Cut green peppers into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it.

Simmer slowly for another 30 minutes. Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle on the side, adding an extra dollop of sour cream to each plate.

Serve with a sprinkle of dill and a little dollop of sour cream if desired.

			Ingredients: 12 cups water 1 1-lb.can whole tomato 2 30-ounce cans white hominy (Bush's Best) 2 medium onion finely chopped 1 large head garlic 4 cups chicken broth 4 pounds country-style pork ribs 1 teaspoon dried oregano 2 ounces dried New Mexico red chiles 1 1/2 cups boiling-hot water 1/4 large white onion 3 teaspoons salt 8 corn tortillas about 1 1/2 cups vegetable oil

	ADD FOLLOWG FRESH TO BOWL: Cabbage Shredded radish sliced green onion sliced carrot shredded jack cheese shredded diced avocado lime wedges dried oregano

Pozole

Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic.

In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt.

Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips.

In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve pozole with tortilla strips and bowls of accompaniments.

Chinese Spare Ribs

Ingredients:

2 teaspoons oil
1 lb spare ribs, cut into 1 1/4 inch pieces
1 tsp salt
2 cloves garlic
1 teaspoon soy sauce
2 drops red food coloring or 1 tablespoon beet juice (optional)
1/4 cup vinegar
1/4 cup water
pinch of red cayenne pepper

Method:
In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns).

Add salt, soy sauce (and coloring or beet juice, if using), vinegar and water.

Bring to a boil for 1 minute, reduce heat and simmer for 20-30 minutes, or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan).

BROWN SAUCE:

1 tablespoon cornstarch
1 teaspoon soy sauce
1 tablespoon vinegar
2 tablespoons dark brown sugar (or Karo brown sugar syrup)

Stir ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.