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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homestyle Goulash

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I can remember having this dish growing up. I’m not sure if HomeStyle Goulash is what my mom called it but, it was an easy dish for her to pull together after putting in a full day’s work. Being a single parent who worked full-time, making a good home cooked meal was very important to her. I’ve updated her version by making a few significant changes. This is my version of a Hungarian Home-Style Goulash.

Olive Oil

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Diced Fire Roasted Tomatoes

Flat Leaf Italian Parsley

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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Cook Time: 1 hour 20 minutes
Yields: 4 to 6 servings
Equipment: 6-quart Dutch oven, 6-quart stockpot, colander

Ingredients:
2-pounds of (90% lean) ground sirloin
1-pound (16-ounce) box of Barilla Cavatappi
2 tablespoons olive oil
1 tablespoon ground cinnamon
2 tablespoons Hungarian paprika
1tablespoon tomato paste
1 tablespoon dried oregano
1 onion, diced
4 cloves of garlic, minced
2 Poblano peppers seeded and diced
1-pint Cremini mushrooms, quartered
1 tablespoon Kosher salt, plus 1 teaspoon
1 teaspoon fresh ground black pepper, plus 1/2 teaspoon
1/4 cup of beef broth, unsalted
1 (10.5-ounce) can beef consommé
1 tablespoon garlic powder
1 (14.5-ounce) can of fire-roasted tomatoes with juice
1 (28-ounce) can of crushed tomatoes
1 tablespoon brown sugar
1/2 cup shredded Mozzarella cheese
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions:
In a Dutch oven on medium-high heat add olive oil, ground cinnamon, Hungarian paprika, tomato paste, and dried oregano. Let the spices *bloom and release their oils and flavors.

Next, add diced onion, minced garlic, diced poblano peppers, and crimini mushrooms. Sauté and stir for 7 to 10 minutes allowing the vegetable to soften, release their water, and get some nice color. Add Kosher salt and fresh ground black pepper, stir to combine. Add the beef consommé and beef stock, using a wooden spoon, scrape the bits of the bottom of the pot, that’s flavor!

Let the beef consomme completely reduce until all the liquid has evaporated and the flavors have concentrated, 7 to 10 minutes, then add the ground sirloin breaking the meat up with a wooden spoon.

Once the ground sirloin is broken up add garlic powder, 1 teaspoon of Kosher salt, and 1/2 a teaspoon of black pepper. Continue to stir allowing the meat to release its liquid and start to brown, around 15 minutes.

Moving forward add can of diced tomatoes, crushed tomatoes, and brown sugar. Turn the heat down to medium and stir to combine. Simmer for 30 to 35 minutes, stirring occasionally until sauce thickens.

In a large stockpot of boiling salted water add the Cavatappi (a short cork-screw shaped pasta). Cook pasta for 10 to 12 minutes until al dente, drain well.  Add the pasta to the meat sauce, stir to combine. Turn the heat to off.

The last step is to add the cheese. Add the Mozzarella cheese, again, stir to combine. Garnish with chopped flat-leaf Italian parsley and you have a delicious Home-Style Goulash. Serve hot.

*Bloom: To become more apparent, as in flavor or aroma. Good oil is a base from which delectable flavors bloom.

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Homemade Sloppy Joes

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A childhood favorite. When your mom or dad made Sloppy Joes for dinner it wasn’t a matter of what’s for dinner, it’s, how long before dinner’s ready? My Homemade Sloppy Joes get the same response today.

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Flat Leaf Italian Parsley

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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: 6-quart braising pot, 2 rimmed baking sheet pans

Ingredients:
2 pounds of ground pork
2 tablespoons olive oil
1 1/2 tablespoons Kosher salt
1 1/2 teaspoon freshly ground black pepper
3 tablespoon smoked paprika
1/2 teaspoon ground cinnamon
1 tablespoon onion powder
1 teaspoon garlic powder
1 tablespoon dried oregano
2 tablespoons tomato paste
1 medium-size onion, diced
1/2 yellow bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced diced
1 Poblano pepper, seeded and diced
3 cloves of garlic, minced
1 Fresno chili, seeded and minced
1 28-ounce can of crushed tomatoes
1 28-ounce can of tomato purée
1/2 cup ketchup
2 tablespoons of Dijon mustard
4 dashes Worcestershire sauce
1 heaping tablespoon dark brown sugar
2 tablespoons of Italian flat-leaf parsley, chopped fine
1 12-pack package of Brioche hamburger buns
1/2 stick unsalted butter, room temperature

Directions:
In a heavy bottom braising pot on medium-high, heat the olive oil. Add the ground pork, breaking apart with the back of a wooden spoon into crumbles as it starts to brown, about 5 minutes. Drain well and set aside.

Add onion, bell peppers, and Poblano pepper and cook for 2 to 3 minutes. Add minced garlic and cook for 2 minutes more until fragrant. Add the ground pork back into the same pot add the tomato paste. stir well.

Preheat oven to 350-degrees F.

Add ketchup, Dijon mustard, Worcestershire sauce, crushed tomatoes, tomato purée, Kosher salt, fresh ground black pepper, smoked paprika, ground cinnamon, dark brown sugar, onion powder, garlic powder, dried oregano, stir well to combine. Lower the heat to medium-low and simmer for 40 minutes or until mixture has thickened to your liking.

While the sloppy joe mixture is simmering, butter the Brioche buns, place onto 2 baking sheet pans and toast until a light golden brown, about 3 to 5 minutes.

To serve, place 2 Brioche hamburger buns onto a plate. Ladle a good helping of the hot sloppy joe mixture onto each one. There you have it, my Homemade Sloppy Joes.

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Biscuit Pockets

Looking for a dish that’s fast, delicious, and will solve the issue of “leftovers”? This recipe fits the bill. Whether it’s a vegetarian filling like leftover roasted vegetables or a meat-filled version, either will work perfectly for these Biscuit Pockets. 

These Biscuit Pockets are filled with a mix of hot and sweet Italian sausage and mozzarella cheese as my filling. You really could use any leftover filling you have on hand.  All you need is your favorite brand of biscuits in the tube.

Using pretty much the same filling. check out my recipe for Cast Iron Skillet Pull-Apart Stuffed Pizza.

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Egg Wash

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Prep Time: 10 minutes
Cook Time: 33 minutes (this includes the filling)
Total Time: 53 minutes
Yields: 16 Biscuit pockets
Equipment: 2 rimmed baking sheet pans, rolling pin, pastry brush

Ingredients:
1 tablespoon of olive oil
1 pound of sweet and/or hot Italian sausage, casings removed
1 tablespoon of dried oregano
2 8-count tubes of Pillsbury Grands Southern Homestyle Biscuits
1 onion, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 Poblano pepper, seeded and diced (substitute green bell pepper)
3 garlic cloves, minced
1 14.5-ounce can of fire-roasted tomatoes, drained
1 8-ounce package of shredded Mozzarella cheese
all-purpose flour
Marinara sauce, homemade or jarred
*egg wash

Note: Keep dough refrigerated until right before you roll them out.

Directions:
Preheat oven to 350-degrees F.
Line two baking sheet pans with parchment paper.

Preheat a large sautèpan over medium-high heat. Add olive oil and sausage. Using the back of a wooden spoon break up the sausage. Cook, moving the sausage around, until brown and no longer pink, about 10 to 12 minutes.

In the same sautè pan add all the veggies, Kosher salt, fresh ground black pepper, and dried oregano stir to combine. Cook, stirring frequently until veggies soften, around 3 to 5 minutes. Add the drained fire-roasted tomatoes, reduce the heat to medium-low stirring occasionally, simmer for an additional 10 minutes.

Once finished, using a slotted spoon to drain any excess grease, transfer to a large mixing bowl to cool. Once cooled add the shredded Mozzarella cheese, stir to combine.

Dust a flat surface lightly with all-purpose flour. Roll out each biscuit into a circle, 8-inches in diameter. You want them to be around 1/4-inch in thickness because they will puff up when baked. Add a heaping tablespoon, of your choice, of filling. Brush around the edges with an *egg wash.

Fold the dough over into half-moons and crimp the edges using your fingers. Arrange the Biscuit Pockets onto the parchment paper-lined sheet pans 1 to 2 inches apart. Brush the outsides with the *egg wash. Bake for 12 to 16 minutes or until golden brown.

Bake according to the instruction on the biscuit tube. Serve the Biscuit Pockets with a side marinara sauce. So easy, so YUMMY?

Note: If you wanted to serve these Biscuit Pockets as an appetizer, cut the biscuits in half. Roll the dough out to 4 inches in diameter. Follow the same process as above using half the amount of filling.

*Egg wash: Whisk together 1 beaten egg and a tablespoon of water or milk.

Cast Iron Skillet Pull-Apart Stuffed Pizza

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