just different | ChefsOpinion

Beef Goulash & Bread Dumplings

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A stew is one of these typical, beloved, easy to prepare dishes that have almost disappeared from fine restaurant menus and, sadly, from most household dining tables (or kitchen tables).
Many home cooks shy away from it because of the extended cooking time. But, once you realize that the actual prep time is usually short and easy, things look a lot more simple. After all, as long as you are at home, you can do whatever you want/need to do around the house as long as you check on your stew once in a while. The reward is a meal chock-full of flavor and debt, hardly achieved with any other cooking method (this one being “Braising.” )
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While this one looks like a typical goulash, the seasoning changes it into a very different animal.
In my own opinion, not better or worse, just different. I eat stews and goulash regularly, so I love to change the ingredients/seasoning often, to avoid monotony in my nutrition.
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Bon Appétit ! Life is Good !
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Beef Goulash & Bread Dumplings

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 20 oz indersuppen fleisch (boiling beef), 20 oz sliced onion

: saute onion in 2 tblsp sunflower oil

: cover onions, steam until broken down, about 15 minutes

: cut the beef into 1 ” cubes

: add to the onions

: cover, braise until most liquid has evaporated, about 15 minutes

: add 2 tblsp tomato paste, saute until lightly caramelized

: 7 tblsp sweet Hungarian paprika, 4 ea dried red chillies, 2 tblsp cracked szechuan pepper, 2 tblsp oyster sauce, 2 tblsp finely diced lemongrass, 1 tsp oregano, 1 tsp thyme, cayenne pepper and kosher salt to taste

: add to the meat

: add 2 qt stock (best for this dish is beef stock, but chicken stock or veggy stock will do)

: simmer until meat is almost tender and stock thickened, about 1 1/1 to 2 hours, depending on the meat, add 1 cup sliced or diced raw carrots

: when the carrots are tender, add 1 cup cooked, diced potatoes, 1/2 cup diced green peppers

: check/adjust seasoning

: almost………… 🙂

: Beef Goulash & Bread Dumplings

: Beef Goulash & Bread Dumplings

: Beef Goulash & Bread Dumplings

: Beef Goulash & Bread Dumplings

: Beef Goulash & Bread Dumplings

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It looks like biryani.
It tastes like biryani.
It smells like biryani.
Alas, it’s not biryani.
As usual when I cook for Bella and myself, a few days ago I cooked too much jasmin rice. The next day, my usual train of thought at first led me to either one of two leftover dishes – fried rice or congee. But I did not really feel like either one of those, so my next choice was this very easy to prepare “faux biryani”.
While a “real biryani is easy enough to prepare, this one was even easier and of course, with the pre-cooked rice at hand, this was the perfect way to utilize the rice and at the same time get a dish that is wonderful, flavorful and beautiful. Naturally, the texture of the rice was different from the real deal, (not inferior, just different), but nevertheless, the dish was a great success, fully enjoyed by Bella and myself 🙂
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Bon Appétit ! Life is Good !
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P.S.
Usually, one would steep the saffron in ghee, but because of the relatively high-fat content of the chicken skin which will render into the dish, I replaced the ghee with milk.
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Faux Chicken Biryani

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: marinade 8 ea chicken thighs in 1 cup yogurt, 1 tblsp garam masala and 1 tsp turmeric overnight

: steep 1 gram of “superior Spanish saffron” treads in 1/4 cup warm milk

: marinade julienne of 1/4 large red onion and slices of 1/2 medium size cucumber in 1 tblsp cider vinegar and kosher salt and cayenne pepper to taste

: saute julienne of 1 large white onion in 2 tblsp ghee or peanut oil

: add 8 oz diced tomatoes, 1/2 cinnamon stick, 3 ea chilies, 1 ea bay leaf, 1 tblsp grd cumin, 1 tblsp grd coriander, saute until fragrant

: add the chicken, season with kosher salt to taste

: cover and cook SLOWLY for 15 minutes

: turn the chicken

: cover, cook SLOWLY for another 15 minutes

: at this point, check the chicken for doneness, the temperature should be at 155F on the bone

: top with 2 cups cooked rice

: drizzle with half the saffron milk, sprinkle with 1/2 tsp garam masala, 1 tblsp chopped cilantro and 1/2 tsp chopped mint leaves, repeat with another 2 cups of cooked rice, the other half of the saffron milk, sprinkle with 1/2 tsp garam masala, 1 tblsp chopped cilantro and 1/2 tsp chopped mint leaves

: cover and cook SLOWLY for another 5 minutes or until the rice is heated to proper temperature, let the dish rest, covered, for another 5 minutes before serving