This is a nice side dish you can make with “leftover” potatoes. Ingredients: 1 lb (500 gr) boiled potatoes – peeled and sliced 1 onion – finely chopped 3 oz (100 gr) bacon – sliced, and cut in thin stripes salt to taste Oil Optional: […]
Month: April 2010
- 2 lbs beef (sirloin or skirt – skirt shreads easier! – I cannot buy in Germany, but if I could I would prefer it)
- 2 peppers – chopped
- 2 onions- chopped
- 3 garlic cloves – pressed
- 1/2 cup tomato puree
- 2 carrots
- 1 stalk celery
- 1 Tablespoon salt
- 1 teaspoon cumin (in Germany, buy it at the Asia Markt – do not use german cumin)
- Pepper to taste
- Boil the beef for 2 hours. Add salt, peeled carrots and celery, and continue boiling for at least another 2 hours.
- Let cool, and then shred the beef using 2 forks or with your fingers – I prefer the fork method:
- Make a “Sofrito”: Fry the onions, peppers and garlic for about 15 minutes at medium heat.
- Add the shredded beef to the pan, and then add the broth you boiled the beef in.
- Add the tomato puree and the cumin, and cook until the broth has reduced.
- Taste for salt and pepper.
- Fill your arepas with carne mechada, or eat with rice and black beans.
My Comadre tought me how to make this recipe. It’s much tastier than the commercial salsas, healthier, and you can make it as hot or mild as you want. Since I learned how to make it, I refuse to buy the ready made alternative!
- 3 tomatoes – chopped finely
- 1 pepper – chopped finely
- 1 small onion – chopped finely
- 1/2 cup tomato puree
- 1 teaspoon salt
- 1 Tablespoon vinegar
- 2 Tablespoons olive oil
- 1/2 lime – juice
- cilantro chopped finely
- hot sauce
- Fry the chopped peppers in a little bit of oil for about 5 minutes.
- Mix all ingredients in a bowl, and refrigerate for 1 hour. Choose your extras, and make it according to your taste.
Ingredients: For the Schnitzel: 4 pork chops (boneless) 1 cup bread crumbs 2 eggs – beaten Salt and pepper to taste Oil For the asparagus: 2 lbs (1 Kg) asparagus 1 teaspoon sugar 1 teaspoon salt For the potatoes: 2 lbs (1 kg) spring potatoes […]
In Venezuela my family had many friends from Hungary, so once in a while my Mother made this dish… I think you are supposed to eat Goulash with gnocchi, but pasta or rice also taste good with it.
- 2 lbs (1 kg ) beef in cubes
- 3 peppers (red or green or both)- chopped
- 2 onions – chopped
- 2 garlic cloves – crushed
- 3 teaspoons hungarian paprika
- 2 Tablespoons tomato puree
- 2 teaspoons salt
- 2 Tablespoons Marjoram
- 1 cup water
- crushed pepper to taste
Fry the onions, chopped peppers and the garlic on low heat for about 15 minutes.
In the meantime, fry the beef cubes to sear them on all sides.
Place the onions, peppers and garlic in a stew pot. Add the tomato puree.
- When you are done searing the beef, add it to the stew pot. I usually fry the cubes in small batches to make sure that the pan remains hot, so that it does not loose water. Every time a batch is ready, I just add it to the stewpot.
- When you are done with the beef, fry the paprika very shortly at lower heat, just before you add it to the rest of the ingredients.
- Add the rest of the ingredients to the stew, and cook for at least 2.5 hours at low heat.
- Stir once in a while and adjust heat. Add more water if necessary.