Archive for July 1st, 2013

01
Jul
13

Hamburgers with Beets – Variation on a Theme


I always liked hamburgers, what carnivore doesn’t? I’m always on a quest to find new ways of making them, I was – therefore – pleasantly surprised with this delightful recipe (and photo) sent in by Ziva A. from Lakewood, NJ:

Hamburgers with Beets

hambger

Serves 4

Ingredients

  • 3 teaspoons canola oil
  • 1 onion, finely chopped
  • 1 pound 7 ounces ground beef
  • 1 medium egg, slightly beaten
  • 2 tablespoons wine vinegar
  • 1/2 teaspoon paprika
  • 1 tablespoon finely chopped capers
  • 1 tablespoon finely chopped cooked beets
  • 2 tablespoons pareve sour cream (I use Tofutti brand)
  • 4 tablespoons margarine
  • 4 eggs
  • salt and pepper

Directions

  1. Heat 1 teaspoon of the oil in a skillet. Add the onion and cook over low hea, stirring occasionally, for 5 minutes, until softened
  2. Transfer the onion to a large bowl and add the ground beef, egg, wine vinegar, paprika and capers. Mix well with your hands. Add the beet and parve sour cream, season to taste with salt and pepper, mix well again. Shape the mixture into 4 patties.
  3. Melt 2 tablespoons margarine with the remaining oil in the skillet. Add the hamburgers and cook over medium heat for 6 minutes on each side, or until well browned. Remove with a spatula and drain on paper towels.
  4. Melt the remaining margarine in a skillet. Break 2 eggs into separate cups and slide them into the skillet. Immediately collect the whites around the yolks with a spatula to keep them neat and separated. Cook until the whites have set but the yolks are still runny. Cook the remaining eggs the same way in the remaining margarine. Transfer the burgers to a warmed serving plate, top with the fried eggs and serve immediately.

Enjoy, gentle reader, enjoy!

CS

01
Jul
13

Beef and Pepper Stew


Being a hardcore carnivore (I grew up in Uruguay, what do you expect?!?!?), and busy while looking for interesting recipes I came across this one, which I promptly adapted from Mmmm… Casseroles, published by Parragon Books Ltd. in 2010:

Beef and Pepper Stew

Photo from Mmmm... Casseroles, on page 31

Photo from Mmmm… Casseroles, page 31

Serves 4
Ingredients

  • 1 pound beef
  • 1 1/2 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 4 garlic cloves, crushed
  • 1 green chilli pepper, seeded and chopped
  • 3 celery stalks, sliced
  • 4 whole cloves
  • 1 tablespoon ground allspice
  • 2 tablespoons  hot pepper sauce
  • 2 1/2 cups beef stock (*)
  • 8 ounces squash, seeded, peeled and cut into small chunks
  • 1 large red pepper, seeded and chopped
  • 4 tomatoes coarsely chopped
  • 1/2 cup okra, trimmed and halved

Directions

  1. Trim any fat from the beef and cut into 1 inch chunks. Toss the beef in the flour until well coated and reserve any remaining flour.
  2. Heat the oil in a large-bottom pan and cook the onion, garlic, chilli pepper, celery, cloves and allspice, stirring for 5 minutes until softened. Add the beef and cook over high heat, stirring frequently for 3 minutes or until browned on all sides. Sprinkle in the reserve flour and cook, stirring constantly for an additional 2 minutes before removing from the fire.
  3. Add the hot pepper sauce and gradually stir in the stock, then return to the fire and bring to a boil while stirring. Reduce the heat, cover and let simmer, stirring occasionally for 1 1/2 hours.
  4. Add the squash and bell pepper to the pan and simmer for an additional 15 minutes. Add the tomatoes and okra, simmer for an additional 15 minutes, or until the beef is tender. Serve immediately; cooked rice makes a perfect side for this dish.

Enjoy, gentle reader, enjoy!

CS




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