Wednesday, August 17, 2011

Hungary meets Germany

I often like experimenting w/ food from other cultures, and tonight's dinner was no exception.

I made a modified version of  Beef Paprika that I served w/ steamed asparagus,  knödel, and Beer Bread

My modifications are based on experiments.  If you want the beef paprika to turn out yummy, here's how to make it happen! Any time I make it, I make it in the crockpot. It gives the meat so much tenderness, and I don't even have to brown the meat!
Keep in mind that the following is to serve 2-3 people

I use
3/4 cups water
1/4 cup ketchup
1 tsp brown sugar
3/4 tsp EACH paprika & worchestershire sauce
1/2 tsp salt
1/4 tsp dijon mustard
2 garlic cloves minced
dash of cayenne pepper.

I mix the sauce together and pour over 8 ounces of beef stew meat and cook on high for about 6 hours. Sometimes I will take some of the leftover sauce, and will whisk in some flour to make a gravy, and will serve the meat and gravy on top of boiled egg noodles or spaetzle. This is a great dish for those nippy fall or winter evenings!

The Beer bread is out of this world EASY!  All you have to do is use a quality beer - I've used both Yuengling black & tan, Sam Adams Cherry Wheat, Ybor Gold (a local brew), Honey Ale, and most recently used a Pale Winter Abbey Ale which gave a malty toffee taste to the bread.  I have tweaked it to suit my preferences using 1/3 cup of sugar, and given I RARELY (if ever) have self rising flour on hand, I simply use 3 cups of regular flour, and 3 Tbsp + 1 1/2 tsp baking powder, and 1 Tbsp salt.   This bread is wicked good!!!

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