Tag: main course
Polenta e Funghi
Polenta e Funghi
Polenta is a staple of Venetian cuisine and is commonly served instead of potatoes, rice, or bread. The pairing of a ragout over polenta is a popular combination, usually served as an appetizer, but can also be served as a main dish. This particular recipe is very simple but full of flavor; taking less than 10 minutes to prepare.
Ingredients
- 1 lb wild mushroom blend roughly chopped
- 3 garlic cloves minced
- 2 tbsp olive oil
- 2 tbsp butter
- parmesan cheese shaved
- parsley chopped
- cracked black pepper
Polenta
- 1/2 cup polenta
- 2 cups water
- 1 tsp salt
- 2 tbsp butter
Instructions
- Over medium heat, add the olive oil to a sauté pan and sauté the garlic for 1 minute.
- Add in the mushrooms and sauté for 5 minutes.
- Toss in the butter and cook for 2-3 more minutes.
- Turn off the heat and season with salt and pepper.
- While the mushrooms are cooking, add the water, salt, and polenta in a pot over medium heat. Consistently stir with a whisk for about 5 minutes.
- Once the polenta has thickened, turn off the heat and whisk in the butter.
- Ladle some polenta in a bowl, making a crater. Spoon some of the mushroom ragout in the center. Top with shaved parmesan and chopped parsley. Season with cracked black pepper.
Beef Brisket Grilled Cheese
Beef Brisket Grilled Cheese
Wanna amp up your grilled cheese?! How about adding brisket to it! And pickled red onions…and horseradish bbq sauce…all on sourdough. The truth is, you can use any type of bread and cheese of your choosing. Sharp cheddar is what I went with, but pepper jack, provolone, muenster, and even a good quality american cheese would all be great on this sandwich.
Ingredients
- 4 slices smoked beef brisket
- 2 slices sour dough
- 3 slices sharp cheddar cheese or cheese of your choice
- pickled red onion
- 2 tbsp bbq sauce
- 2 tsp prepared horseradish
- 1 tbsp butter
Instructions
- Pan fry the brisket in a nonstick skillet over medium heat for 3 minutes a side. Remove from the pan.
Sandwich Assembly
- Place a slice and a half of cheese on both slices of bread. Top one side with pickled red onion; the other with the brisket. Mix together the bbq sauce and horseradish. Spread over the brisket. Combine.
- Melt a half tbsp of butter in the nonstick skillet over medium low heat. Place the sandwich in the center of the pan. Cook for 5 minutes.
- Melt the rest of the butter and flip the sandwich. Cook for 5 more minutes.
Austrian Beef Goulash (Rindsgulasch)
Austrian Beef Goulash (Rindsgulasch)
This is the first recipe on Stonedsoup.net from my ancestral country, Austria. This is the ultimate comfort food that you’ll need in your life. While derived from Hungarian goulash, the main difference is that the Austrian version is just beef braised in the paprika-laden onion sauce. The Hungarian version is soupier and has potatoes and bell peppers. This goulash is served with nockerl; the Bavarian version of gnocchi.
Equipment
- immersion blender
Ingredients
Beef Goulash
- vegetable oil
- 2 1/2 lbs chuck roast cut into 2” cubes
- 2 large yellow onions thinly sliced
- 2 tsp dried marjoram
- 2 tsp caraway seed
- 1 tbsp tomato paste
- 1/4 cup Hungarian paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 2 cups water
- 1 tbsp cider vinegar
- 2 bay leaves
Nockerl
- 2 large eggs beaten
- 1/4 cup whole milk
- 1/2 tsp salt
- 1 cup flour plus 2 tbsp
- 2 tbsp butter
- 1/4 cup parsley chopped.
Instructions
- Heat up 1/4 cup of cooking oil in a large saucepan over medium high heat. Brown the chuck on all sides; about 12 minutes in total. Remove from the pan.
- Add in another 2 tbsp of cooking oil. Add in the onions. Sauté for 10 minutes.
- Reduce the heat to medium low and cook for 15 more minutes.
- Add in the caraway seed and marjoram. Stir in the tomato paste, paprika, cayenne, and salt. Cook for a minute.
- Pour in 1 cup of water and the vinegar. Simmer for 10 minutes.
- Add in 1 cup of cold water. Using an immersion blender, purée the onions.
- Add the beef back in, along with the bay leaves. Cover. Place in a preheated 300° oven for 2 hours.
Nockerl
- Beat the eggs, salt, and milk together in a large bowl.
- Mix in the flour.
- Bring a large pot of water to a boil. Using a tsp, scoop a small amount of the dough and drop it in the water.
- Once all of the dough has been dropped, give the nockerl a stir and boil for 2 minutes.
- Drain in a colander.
- Melt the butter in a sauté pan over medium heat. Sauté the nockerl for 5 minutes. Turn off the heat and stir in the parsley.
