Posts Tagged ‘Hungarian paprika’

On our return from Hawai’i, we were to eat at one of my favorite restaurants. However, our plane was late in taking off, and the airline was a bit disorganized with where our bag could be found. Needless to say, my favorite restaurant was closed by the time we got there. So we ended up eating at a place called “Original Joe’s.” I ordered their Chicken Saute Sec, and it was absolutely yummy! So, I had to try making this myself. Here is what I came up with!

4 chicken breasts
3/4 cup of flour
4 good shakes of garlic powder
2 good shakes of Hungarian paprika
2 good twists on your salt and pepper mills
1/2 cup butter, divided in half
1 shallot, finely chopped
4 cloves garlic, finely chopped
1 cup white wine (I used the Lava Cap Chardonnay)
1 cup chicken broth
8 oz. thickly sliced mushrooms
2 good shakes of dried parsley flakes

Ingredients are ready

I started by pounding the chicken breasts to about 1/3 of an inch thick. Then I got my pan ready and added 1/2 of the butter. I put the flour, garlic powder, paprika, salt and pepper into a bag and then shook it to mix. The I added the chicken breasts. Heat up the pan until the butter has melted and make sure that you coat the pan. When the butter bubbles, add the chicken breasts. Cook until browned on both sides. Remove from the pan.

Browned chicken

Add the remaining butter to the pan along with the shallots and the garlic. Cook until just soft. Then deglaze the pan with the wine. Make sure you get up the bits left by the chicken. Let this cook down until it reduces by half. Then add the chicken broth.

Sauce is cooking

Bring this up to a boil, and then place the chicken back into the pan. Top with the mushrooms and parsley.

Add the mushrooms and parsley

Cover and turn the heat down to low. Let this cook for about 30 minutes.

Serve this with rice and a vegetable.

Dinner is served!

And, don’t forget the wine used in this recipe…pour a glass or two!

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Normally I make beef stew in the crock pot. Yesterday with the snow event and no power for most of the day I had to prepare this on the stove top. Nothing is better than a stew on a very cold day, and our bones were definitely warmed by this dish!

1 1/2# stew meat
garlic powder
salt and pepper
Hungarian paprika
1 onion
extra virgin olive oil
64 oz. beef broth
1 cup good red wine, I used Zinfandel from Storey Winery
3 potatoes
handful of prepared baby carrots
3/4 cup of frozen peas
1/4 # fresh green beans
2 bay leaves
1 TBS savory
1 TBS coriander
2 TBS rosemary
2 TBS parsley

Cut up the meat into bite size chunks…sorry the photo is poor… 😦

Meat is cut up and ready to use

Then take the flour, garlic powder, salt and pepper and the paprika and add to a zip lock bag. Put the meat in and shake it vigorously. Set aside. Next take the onion and chop coarsely. Add this and 3 good glugs of olive oil to your stew pot. Turn on the heat, add the onions. Cook down for about 3 minutes and then grab the pieces of beef out of the bag. Do not worry about excess flour as you grab the meat as it will thicken the stew. But do not add in the rest of the flour from the bag. Brown the meat. While this is browning, peel the potatoes and cut into bite size chunks. Trim up the green beans.

The vegetables are ready to go

When the meat is brown add the broth and the wine. Then add your vegetables. Next add the herbs.

Everything is added

Bring this up to a boil, and then cover, turning the heat down to low. Check your stew often to ensure that it does not stick to the bottom of the stew pot. Cook on low for about 2 hours, and then serve.

Dinner is served!

Don’t forget to have a glass of the wine that you used in the stew!

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It is not very often that I come across a brisket of beef at the grocery store, but shortly before Thanksgiving I found one and stuck it in the freezer. With the recent cold temperatures, I wanted to make a comfort food dinner tonight, so I defrosted the brisket for dinner this evening. This is my Dad’s recipe, and it is wonderful! The aromas that fill the house are absolutely incredible! My Dad used to do this on the stove top but I do it in the crock pot.

Brisket of Beef, cut in half
Garlic powder
Hungarian paprika
Salt and pepper
Extra Virgin Olive Oil
Onion, chopped
Garlic, chopped
1 cup of a good hearty red wine
2 Potatoes, russets, peeled, cut into pieces
4 Carrots, peeled, cut into chunks
3 14.5 oz. cans of beef broth

Trim the fat off the brisket

Rub both sides of the meat with the garlic powder, paprika, salt and pepper.

Cut it in half, and rub with spices

Add the olive oil to a pan and heat. When the oil is hot, brown one piece of meat at a time.

Brown the meat

While the meat is browning, cut up the onions, garlic, potatoes and carrots.

Chop onions and garlic

Spray a crock pot with non-stick spray and layer the bottom with the potatoes and carrots.

Layer carrots and potatoes in crock pot

Once the meat is brown, lay it on top of the potatoes and carrots.

Lay meat over carrots and potatoes

Now take the onions and garlic and add it to the pan that you browned the meat in.

Add onions and garlic to pan

Cook these until they are tender and browned.

Brown the onions and garlic

Add in the wine to deglaze the pan, stirring to pick up the browned bits in the bottom of the pan.

Add the wine to the pan to deglaze

Bring to a boil, then take off the heat and pour this over the meat in the crock pot.

Pour onions, garlic and wine over the meat

Add the beef broth.

Add broth and set to cook

Set the crock pot to the low setting for 8 hours, and sit back and enjoy the aromas in the house! When the timer goes off on the crock pot, take the meat out and let it rest for about 5 minutes. Turn the crock pot to the warm setting. After the meat has rested, cut it into slices and return it to the broth.

Slice the beef and put back into the crock pot

Let the meat sit in the crock pot for 15 minutes to a half hour, then serve it up in bowls!

Serve it up!

Serve this with the hearty wine that you used to cook with. I used a really good Merlot for tonight’s dinner!

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