By GOURMETKOSHERCOOKING.COMstroganoff311(photo credit: Courtesy)I know summer’s not over yet but I have Yom Tov on the brain and am perusing my creative meat recipes. Here are just a few of them. Try them now, save them for the holidays or for those cold winter nights. On some of these hot days, the winter actually sounds good!Beef and Chicken Soup with Little Veal MeatballsIngredients:Soup:1 (3 to 4-pound) whole chicken, cleaned and guttedKosher salt2 cloves4 quarts water2 pounds beef bones, in 1 1/2-inch thick pieces1 tablespoon canola oil2 carrots, peeled and cut into 1/2-inch rounds2 stalks celery with leaves, inner pieces from the bunch peeled of outer skin, cut into 1/2-inch pieces1 onion, peeled, halved and sliced 1/2-inch thickFreshly cracked black pepper1 small bunch fresh thyme, washed and tied with string2 fresh bay leavesMeatballs:1/2 pound ground veal1 teaspoon kosher salt1 clove garlic, peeled and minced2 tablespoons tofutti sour creamFew basil leaves, snipped small with scissors1 egg1/2 cup bread crumbs, toastedFor serving:3 cups loosely packed spinach leaves, washedSoup: Season the chicken with salt, to taste, and push the 2 cloves into 1 of the chicken thighs. Add it to a large stockpot, cover with about 4 quarts water and bring to a simmer over medium heat.Meanwhile, season the beef bones with salt and brown them in a cast iron pan with the canola oil, searing them over medium heat. Add them to the pot with the chicken (you can omit this step but it does add flavor to the soup). To the pan that the bones were seared in, over medium heat, add the carrots, celery and onion and toss until they are coated in oil (if you omitted the step before, just cook the vegetables for 5 minutes in oil). Add the thyme and bay leaves to the stockpot along with the sautéed vegetables. Bring the soup to a gentle simmer and skim the surface with a ladle. Discard any oil or “scum” that accumulates. Sprinkle with a pinch of salt, not too much, and lower the heat to finish cooking the chicken slowly.Meatballs: Put the ground veal into a medium bowl. Add the salt, garlic, tofutti sour cream, basil, egg and breadcrumbs. Use your hands to mix to blend the ingredients. Roll the veal into small meatballs. They should be about the size of a small cherry tomato. Arrange the meatballs in a single layer on a baking sheet and refrigerate.After about 45 minutes at a gentle simmer, taste the chicken soup and adjust the seasoning, if needed. Use a large spoon and a pair of tongs to remove the chicken to a baking sheet or other flat surface and allow it to cool for a few minutes. Remove the beef bones and scoop out the marrow. Add it to the soup, if desired. Remove and discard the fresh thyme and bay leaves. Take the breast and thigh meat off the chicken, taking care to discard the bones and skin. Break the chicken into bite-size pieces, but not too small, and add them back to the soup.Bring the soup to a gentle simmer and add the meatballs. Allow it to continue simmering for a couple of minutes so the meatballs have a chance to cook. Stir in the spinach. Transfer the soup to serving bowls and serve with garlic toasts.
Beef StroganoffThis is one of our family favorites. It can also be made with chicken breast strips instead.2 tablespoons canola oil2 pounds stew meat, cut into smaller chunks1 onion, chopped1 pound mushrooms, sliced½ cup red wine1 cup tofutti sour cream1 teaspoon paprika¼ teaspoon nutmegIn a Dutch oven, sauté meat and oil over medium heat. Add mushrooms and continue sautéing. Add red wine and simmer until reduced by half. Lower heat and stir in sour cream, paprika and nutmeg. Serve over egg noodles.Easy Soft PastramiThis is really good…2 pounds pastrami in a whole piece from the deli counter (a chunk of cooked pastrami)WaterAssorted mustards, whole grain, honey mustard, DijonAluminum FoilWrap pastrami in aluminum foil.Prepare a blech for Shabbos or a warming tray. Fill a stockpot or a 3-quart pot with about 10 cups of water (about as much as you would fill a pot if you were making pasta). Bring the water to a boil. Add the pastrami and turn off the heat. Cover the pot and place it on the warming tray or on the blech. Leave the pot covered and undisturbed until ready to serve. Remove the pot and carefully take out the pastrami. Dispose of the aluminum foil. Slice and serve with an assortment of mustards for dipping.
