Red Meat

Safta’s Beef Goulash

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Ingredients

  • 1 medium onion chopped
  • 1.5 lbs chuck roast meat diced into 1 inch cubes (a little less is fine, whatever butcher recommends for slow cook roast meat)
  • 3 medium carrots peeled and chopped into large angled chunks
  • 2 tsp paprika (sweet Hungarian, not smoked)
  • 1 tsp chicken soup powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • Cracked pepper
  • 1 tbsp tomato paste
  • 1 tbsp sweet chili sauce (just a squeeze)
  • 1 cup water (water instructions needed)
  • 1 pack spaetzle (for serving)

Method

  • Heat oven to 325 degrees
  • Heat a medium dutch oven on medium
  • Cook onion in 2 tbsps hot oil 
  • Add diced meat to pot
  • Add all spices (paprika, chicken soup powder, onion powder, garlic powder, salt, pepper) 
  • Mix everything well together
  • Add peeled carrots and stir
  • Add tomato paste, sweet chilli sauce and 1 cup water
  • Bring to a low simmer 
  • Cook on very low heat for 1 hour on stove top
  • Put in the oven for at least another 2 hours, up to 3 hours. Check every 30 minutes and add more water (1/4 cup at a time) if it’s looking a little dry

To Serve

  • Cook 1 pack spaetzle according to package directions
  • Serve on top of spaetzle

Thankyou Dinner with Friends

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Last night we had some good friends over for dinner. We hadn’t caught up in a while, I love to cook and we also wanted to have an opportunity to say thanks for taking such good care of our dog while we were away over Christmas and New Years. T&R are always there to take amazing care of our dog when we go out of town. Thanks again T&R. It’s so nice to know that he’s in such capable hands and we know there are times that he can be a bit of a handful. You guys rock!

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Recreating My Favorite Hanger Steak in NYC

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Steak Frites, Steak with Fries. Call it what you want, when I’m in the mood for some red meat this is the dish that I crave. More specifically, it’s the Hanger Steak from Cafe Mogador. It’s probably my favorite steak in NYC and I pretty much order it most times I’m there. It’s kind of crazy because compared to steakhouse prices this steak is cheap cheap cheap yet so satisfyingly yum. Ok, so I haven’t tasted every single Hanger Steak there is to taste in NYC but I’m just so happy with the steak at Mogador. I can’t bear the disappointment I might feel if I ordered it some place else and it just didn’t live up to my Mogador expectations. You know, that sinking feeling you get when you realize it’s just not going to be that special?

The steak at Cafe Mogador is typically served medium rare and comes pre-sliced with fried shallots, a delicious red wine sauce, french fries and watercress. The meat tender and full of red wine, earthy, charry goodness. Sometimes I get so sad when I rock up for dinner at Mogador and it’s not on the menu. I’ll always just double check with wait staff. “Are..Are you sure you’re not doing the hanger steak tonight?” Last year, Mogador opened up  up a second location in Williamsburg, nice and close to where I live. Maybe a little too close?

I’ve contemplated making Hanger Steak at home a couple of times but there was always something that prevented me from making it. I’d never heard of that cut of meat till I came to the states so it wasn’t the type of thing I felt comfortable asking the butcher for. Side note – apparently Hanger Steak is also called Butchers Steak because they’re known for keeping it for themselves. Thanks Wikipedia! One time I confidently walked up to the butcher and asked for it, only to be told “No Hanger Steak!” Maybe he had it all stashed away for himself that day? I’ve occasionally looked for the cut at the local supermarket and have never had any luck. But a couple of weeks ago I was delighted to stumble on lots of Hanger Steak cuts in the meat section in my local supermarket. “It’s a sign!” I thought and off I went, picking up all the ingredients I would need.

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