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Posted: Mon Sep 18, 2006 2:05 pm
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Posted: Mon Sep 18, 2006 2:17 pm
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Posted: Mon Sep 18, 2006 2:21 pm
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Posted: Mon Sep 18, 2006 2:27 pm
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Posted: Mon Sep 18, 2006 2:32 pm
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Posted: Mon Sep 18, 2006 2:49 pm
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Posted: Mon Sep 18, 2006 3:32 pm
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Posted: Mon Sep 18, 2006 3:35 pm
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CLASSIC RUSSIAN BORSCHT
2 quarts beef stock 3 tablespoons butter 1 cup cabbage, finely chopped 1 cup potatoes, diced 1/2 cup carrots, diced 1 stalk celery, minced 1 onion, chopped 1 1/2 cups canned tomatoes 1/2 cup juice (from can of beets) 1 cup cooked or canned beets, diced 1 teaspoon vinegar chopped dill or parsley (for garnishing) sour cream
In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.
Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.
At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.
Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.
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Posted: Mon Sep 18, 2006 3:41 pm
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HUNGARIAN BEEF GOULASH
1/4 c. vegetable oil 10 oz. finely cut onions 1/2 bell pepper, deseeded & crushed 4 lg. cloves of garlic, chopped 1 lb. beef chuck (stew meat, or shank meat) 2 tbsp. Hungarian paprika (don't use Spanish) 1/4 tsp. black pepper 1/4 tsp. crushed Italian pepper or cayenne 1/2 tsp. caraway seeds 1 (28 oz.) can tomatoes, crushed by hand 2 bay leaves Salt to taste
For those who can remember, a grating of lemon rind to taste for a finishing touch.
1. Heat the oil in a heavy bottom saucepan or casserole. Add the onions and the bell pepper, cover and sweat onions until translucent, stirring occasionally, but do not brown. Add the garlic and saute until it imparts its aroma.
2. Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, the pepper and the bay leaves, stir all together, cover and let cook on a low fire for 10 to 15 minutes until meat has picked up the flavor of the seasonings.
3. Add the tomatoes, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Meat should be tender in about one hour.
4. When meat is tender, remove bay leaves and taste once more. Skim any grease that may have surfaced. Keep warm.
Serves 4-5.
NOTE: Serve Goulash on a bed of egg noodles, buttered and seasoned with a touch of nutmeg.
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Posted: Mon Sep 18, 2006 4:17 pm
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Posted: Mon Sep 18, 2006 5:24 pm
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Posted: Mon Sep 18, 2006 5:52 pm
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Posted: Mon Sep 18, 2006 5:53 pm
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Posted: Mon Sep 18, 2006 5:56 pm
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Posted: Mon Sep 18, 2006 6:26 pm
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