Beef Curry

Spicy and delicious!

Serves 4

ingredients

• 3 tablespoons corn oil
• 4 onions, thinly sliced
• 2 garlic cloves, finely chopped
• 1 inch piece of fresh ginger, finely chopped
• 1 tablespoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon ground turmeric
• 1 pound 7 ounces ground beef
• 7 ounces canned chopped tomatoes
• 2 tablespoons chopped fresh cilantro
• salt

Directions

1. Heat the oil in a skillet. Add the onion, garlic and ginger and cook over low heat,  stirring occasionally, for 5 minutes and cook, stirring occasionally for an additional 3 minutes.
2. Add the ground beef, increase the heat to medium and cook stirring frequently  and breaking it up with a wooden spoon, for 8 to 10 minutes until evenly browned. Stir in the tomatoes and season to taste with salt. Reduce the heat, cover and simmer stirring occasionally, for 15 minutes. Uncover the pan and cook for an additional 5 minutes.
3. Taste and adjust the seasoning, add salt as needed. Transfer the curry to a warmed serving dish; sprinkle with cilantro and serve.

Enjoy, gentle reader, enjoy!

CS

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

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

Beef with Scrambled Eggs

In our never ending quest to bring you easy to make, succulent recipes we scour the web, and consult countless cookbooks in order to find the hidden and not so hidden pearls. Following is a recipe we adapted from 1 Ground Beef, 100 Recipes by Linda Doeser:

Serves 6

Ingredients

• 6 tablespoons margarine
• 1 onion, sliced
• 1 garlic clove, finely chopped
• 1 pound 2 ounces ground beef
• 2 tomatoes peeled and sliced
• 1 small red bell pepper, seeded and diced
• 1 tablespoon Balsamic vinegar (OR you can make your own vegetarian Worcestershire sauce)**
• 1 tablespoon chopped fresh parsley, plus extra to garnish
• salt and pepper to taste
• toast with margarine to serve

Directions

1. Melt the margarine in a large pan. Add the onion and garlic and cook over low heat, stirring occasionally for 5 minute, until softened. Add the ground beef, increase the heat to medium and cook, stirring frequently and breaking it up with a wooden spoon, for 8 to 10 minutes, until evenly browned.
2. Add the tomatoes and bell peppers, reduce the heat and simmer, stirring occasionally for 15 minute, until the meat and vegetables are tender. Stir in the Balsamic vinegar or the vegetarian Worcestershire sauce and parsley; season to taste with salt and pepper.
3. Lightly beat the eggs in a bowl and season to taste with salt and peppe. Add the eggs to the pan and coo, stirring for a few minutes until lightly scrambled.
4. Garnish with parsley and serve with immediately with toast.

–OoOX0XOoO–OoOX0XOoO–OoOX0XOoO–

**Vegetarian Worcestershire Sauce

(Source: “20 Minutes to Dinner: Quick, Low-Fat, Low-Calorie Meals,” by Bryanna Clark)

Yield: about 2 cups

• 1 cup cider vinegar
• 1/3 cup dark molasses
• 1/4 cup soy sauce OR mushroom soy sauce
• 1/4 cup water
• 3 tablespoons lemon juice
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons dried mustard powder
• 1 teaspoon onion powder
• 3/4 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic granules
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves OR allspice
• 1/8 teaspoon ground cardamom

Combine all ingredients in a blender. Pour into a saucepan and bring to a boil. Store in refrigerator.

(http://www.jewishfood-list.com/recipes/condiment/worcestershireveg01.html)

I made it earlier in the week and will make it again this coming Sunday, be’ezrat Hashem (it was that good). So… enjoy, gentle reader, enjoy!
CS