Jewish

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

Thanksgivukkah Recap

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I’ve been slacking off when it comes to blog posts lately. I think a lot of it has to do with this post. There was so much to say about our Thanksgivukkah celebration and there never seemed to be enough time to write about it. But today I have no excuse. It’s snowing outside. All the housework has been done. My belly is full of chicken soup and an apple crisp. I’m ready to write. Let’s do this.

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Shana Tova Honey Cake

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Just wanted to wish everyone a Happy (and sweet) Jewish New Year. I’d definitely recommend trying out this honey cake recipe that I found on SmittenKitchen. WOW, this cake looked pretty impressive if I do say so myself.

Some tips of my own:

  1. Be sure to update the recipe to use 1 tsp of baking powder instead of the original 1 tbsp.
  2. I used a 9″ Kugelhopf Pan to make my cake with lots of baking spray but no parchment paper.
  3. I didn’t quite use all the batter from the recipe. Left behind about 1/2 – 1 cup of batter.
  4. If you’re in two minds about whether or not to use the whiskey I say DON’T use it. I did use it and I regretted it. I just don’t like that alcohol flavor in the cake.

Have a great new year and don’t forget to dip some apple in honey and go blow a shofar!