Iron Curtain Goulashsuppe Recipes

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

Steps:

• In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
• Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
• Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

Steps:

• Lets start with the "rub".
• In a large bowl, mix the Tomato paste, Worcestershire, vinegar, herbs and paprika. Mix well and set aside.
• Cut into big bites, season with kosher salt and sear on all sides.
• Add meat to tomato paste mixture and toss to cover.
• Place beef into foil and seal TIGHTLY (very). You may need to split this into 2 packs depending on your quantity of beef.
• Put into a cold oven set at 200F for around 3 hours. When done, you can TRY to drain the fat, but there really wasn't that much with mine. Place aside and let the meat cool, I usually do this the night before so it goes into the fridge -- unless those Pinko SOB's are on my tail, then I throw it into the freezer for an hour or so.
• While you're waiting for the beef to cool, chop an onion, render some pancetta, and sweat the onions until translucent, add minced garlic towards the end.
• Peel russets and cut into small pieces (these are as much for thickening as for eating).
• Cut the red potatoes like you'd cut up c-4 for motorcycle bombs ~ about 1" cubes, but don't worry -- a little bigger a little smaller will get the job done -- for the stew AND the motorcycles.
• In a big (I mean big) crockpot throw in everything: Cool meat, left over tomato slurry, onions, potatoes, remaining rendered fat, ALL the beef stock, and the SECRET ingredient (I'll tell you here, I didn't put it in the ingredients because this place is crawling with spies, but so help me if you tell anyone-I know a place that makes Siberia look like Cancun). 1 Packet of McCormick Beef Stew starter -- I know I know.
• Set crock pot to high, and cook for damn near 12 hours. Servable @ 7 but better with each hour after.
• This does not make a super thick stew. If you want that you'll have to add corn startch or arrowroot. If you're going to do that, put the stock in the post first and stir it in to that before adding the rest of the ingredients.
• Serve to your friends/family. It's a little spicy, but nothing you can't handle. Unless of course you're a communist.

Steps:

• Mix smeed, sugar, and butter.
• Stir baking soda and baking powder in the yogurt. Add to smeed mixture and blend together.
• Grease 17" x 12" pan with tahineh, and pour the mixture into pan and smooth the top with 2 tbs of yogurt.
• Cut into diamond shapes and place a blanched almond on each piece.
• Bake in a 400 degree preheated oven for 30 minutes, or until brown. Let stand for ten minutes then pour thin syrup (attar) over the surface.

Steps:

• In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar. , Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired.