Archive for October 24th, 2011

Beef Paprika

My mom used to make this when I was growing up (30+ yrs ago). Oddly enough I am not a huge beef eater. But husband is and so we do eat our share of beef! Being a flavour hound I have tweaked this recipe a little bit and it is delicious!

Beef Paprika

2lbs beef stew
2-3 tbsp oil
1 cup chopped onion
2 cloves garlic, minced
1 tbsp flour
2 cups beef stock
1 tbsp tomato paste
1/2 tsp marjoram
1/2 tsp caraway seeds
Pinch of brown sugar & pinch of pepper
1/4 tsp salt
1 1/2 tsp paprika (regular or smoked)

In a large pan or dutch oven heat 1 tbsp of your oil over med-high heat. Add your beef in two batches ensuring each batch of beef is nicely seared. Remove from pan and set aside. Add a little more oil to the pan if needed and add onions & garlic cooking until soft. Return the beef and juices to the pan. Sprinkle in flour and cook for 1 minute. Add stock, tomato paste, marjoram, caraway seeds, sugar, paprika, salt and pepper. Cover and simmer on low for approximately 2 hours or until meat is tender. Add more stock if you need it.

Garnish with fresh parsley and serve with your favourite starch (egg noodles, mashed potatoes, rice or even spaetzle).

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This Pasta dish is good hot and cold the next day. I love sundried tomatoes and pesto. If you make your own pesto – fabulous, use it in the recipe. Otherwise pick up your favourite pesto for this dish.

Adapted from Canadian Living

Chicken Pesto Pasta

15 sun-dried tomatoes (packed in oil, & drained on paper towel)
3 boneless skinless chicken breasts
1 tbsp oil
5 cups farfalle
3/4 cup pesto
pinch of salt & pepper
2 tbsp toasted slivered almonds or pine nuts
2 tbsp grated parmesan cheese

Let’s begin
Cut your chicken crosswise into strips making them about 1/4 inch each. Put oil in a pan and heat over med-high. When oil is ready add chicken stirring often for 5 minutes or until no longer pink inside. I typically give my chicken a quick pinch of s&p while in the pan. Move pan off heat.

In pasta or large pot start your boiling water. Once boiling salt your water and drop your pasta cooking for 7-8 minutes or until al dente. Scoop out 1/2 cup of the cooking liquid, set aside and drain your pasta. Return it to the pot and add sun dried tomatoes, chicken, pesto, salt, pepper and the cooking liquid cooking for an additional minute to combine and warm everything. Pour into serving dish and garnish with nuts and parmesan cheese.

This should make 4-6 servings. If you love them you can also garnish with sliced olives.

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