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Paprika Beef Skewers

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Grilled paprika beef is a delicious dish with a burst of flavor. The paprika adds a hint of spice which you will surely like. Use chili powder if you enjoy hot and spicy food. It can be eaten alongside side dishes, rice or pita bread.

When marinating, I suggest using a re-sealable bag so that the meat is fully coated in marinade and it is easy to turn.

 

Serves 4

Ingredients:

750g rump steak, trimmed and cut into 3cm cubes

1/2 cup sour cream

5 cloves garlic, crushed

2 teaspoons Dijon mustard

2 teaspoons paprika

1 teaspoon dried mixed herbs

1/4 cup olive oil

1 tablespoon tomato sauce

12 bamboo skewers, soaked

 

Combine the garlic, oil, mixed herbs, paprika, tomato sauce, salt and pepper in a large a bowl. Marinate the meat in this mixture and toss well to coat. Cover and refrigerate it for at least twenty minutes or up to overnight. Turn at least once.

Heat a stove-top grill or non-stick frying pan over medium heat. While doing so, remove the meat from the marinade and thread it onto the soaked skewers. Grill the skewers in batches for four to five minutes or until cooked to your liking. Remove from heat.

Combine the mustard and sour cream in a small bowl. Serve with the grilled beef paprika.

 

Image from Dinner Series

Lamb and Lentil Bake

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Crisp, light Filo pastry with juicy Lamb and soft Lentils is a beautiful dish.

Filo Pastry

Be careful with handling the pastry – it’s really easy to rip or tear, so cover it with clingfilm or a tea towel to keep it damp, to avoid it drying out and becoming fragile.

To Serve 4
2tbsp Vegetable Oil
125g Onion, peeled and Finely Chopped
2.5cm Root Ginger, peeled and finely chopped
1 Garlic Clove, peeled and Crushed
1/2tsp Chilli Seasoning
1/2tsp Paprika
1/2tsp Dried Marjoram
225g Minced Lamb
175g Red Lentils
2tbsp Tomato Puree
2tbsp Lemon Juice
50g Raisins
600ml Chicken Stock
Salt and Pepper
50g Butter
About 125g Filo Pastry
Poppy Seeds

1. Heat the Oil up In a large saucepan, and cook the Onions for about five minutes. Add the Ginger, Garlic, Chilli, Paprika and Marjoram, and cook for another minute, stirring constantly.
2. Add the Minced Lamb to the pan, and cook until it changes colour, and has no large lumps left, before mixing in the Lentils, Tomato Puree, Lemon Juice, Raisins and the Chicken Stock. Cover and cook for around twenty to twenty five minutes, or until the Lentils and Mince are tender and soft, and most of the liquid has been absorbed. Remove the cover, and heat the pan to boil off any excess liquid, stirring occasionally, and season to taste. Place the mixture into a bowl, and allow to cool completely.
3. Melt the butter, and grease a loose-based flan tin. Line with sheets of the Filo Pastry, brushing with the melted butter between each layer, and overlapping them in a random pattern. There shouldn’t be any spaces in the Pastry, and any excess should be hanging over the edge of the tin.
4. Spoon the cold Mince and Lentil mixture into the case, and wrap the excess Pastry over the top to cover the mixture in the middle. Brush with butter, and garnish with any trimmings of the Pastry, before brushing with any butter left over. Sprinkle the Poppy Seeds over the top, then cook at 190C for around fifty to fifty five minutes, covering with foil after the first thirty to thirty five minutes.

Allow to stand and cool for ten minutes before serving.

Photo Courtesy of: Mart_Moppel

Goulash

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Goulash and Rice

This traditional Hungarian Stew has many different versions, dating all the way back to the ninth century. Try to find a Sweet, Hungarian Paprika for this recipe, as it suits it the best – the Caraway seeds taste a little like aniseed, so you may want to slightly change the quantity or even not include them altogether if you’re not a big fan of the taste.

To serve 4
4tbsp Sunflower Oil
650g Braising Steak
2tsp Plain Flour
2tsp Paprika
300ml beek Stock
3 Onions, chopped
4 Carrots, diced
1 Large Potato, diced
1 Bay Leaf
½ to 1 tsp Caraway Seeds
400g Canned Chopped Tomatoes
2tbsp Soured Cream
Salt and Pepper

1.       Heat half of the Oil in a large heavy based frying pan, and cut the steak into cubes about an inch across. Add the Steak cubes to the pan, and cook over a medium heat and cook until browned all over. Reduce the heat, and stir in the Flour and Paprika. Stir constantly for two minutes, and stir in the Stock, before bringing to the boil, then transfer the mixture to the slow cooker.

2.       Rinse the frying pan out, and heat the remaining oil in it. Add the Onions and cook over a low heat for five minutes until soft. Stir the Carrots and Potatoes and cook for a few minutes more, before adding the Bay Leaf, any of the Caraway Seeds and Tomatoes (with the Juices from the Can). Season to taste with Salt and Pepper.

3.       Add the vegetable mix to the Slow Cooker, and stir well. Cook on low for nine hours, until the meat is tender.

4.       Remove and discard the Bay Leaf, and then stir in the Soured Cream, and serve immediately.

Photo Courtesy of: RoolRool