Despite high summer temperatures, there are still those who are in the mood for hearty meat dishes; here are some ideas to satisfy that craving.
By GOURMETKOSHERCOOKING.COM
Despite the high summer temperatures, there are still those who are in the mood for hearty meat dishes. Here are some ideas to satisfy that craving.Curried ground beef with potatoes2 pounds (1kg) ground beef1 onion, chopped4 teaspoons olive oil4 potatoes, peeled and cut into cubes2 cups chicken broth1 tablespoon curry2 tablespoons mango chutney½ teaspoon pepper¼ cup chopped cilantro (optional)Spray large non-stick skillet with non-stick cooking spray (like Pam) and sauté beef and onion over medium-high heat. Keep stirring to break meat apart into small pieces and continue until browned. In a separate skillet, heat olive oil over medium-high heat and add potatoes. Cook for 10 to 15 minutes; until browned. Add broth and curry and cook for an additional five minutes. Add potato mixture, chutney and pepper to meat mixture. Bring to a boil; reduce heat and simmer for about five minutes to mix all flavors. Sprinkle with cilantro, if desired.Beef stew with beer1 tablespoon olive oil2 pounds (1kg) chuck meat, cut into small cubes4 large leeks, washed well and thinly sliced1 (8-ounce) package sliced mushrooms2 – 3 carrots, peeled and thickly sliced1 tablespoon brown sugar¼ teaspoon pepper2 cups beef broth1 (12-ounce) bottle beer2 tablespoons cornstarch2 tablespoons red wine vinegarHeat oil in large Dutch oven over medium-high heat. Add beef and cook, stirring frequently, until browned. Add leek and mushrooms and sauté for about five minutes. Stir in carrots, brown sugar, pepper, broth and beer. Bring to a boil, reduce heat and simmer, partially covered, for about 2 hours. Whisk together cornstarch and red wine vinegar. Add to stew, stirring constantly. Cook for an additional three to five minutes. Delicious over rice, mashed potatoes or just with crusty bread.Chuck roast with barbecue sauce1 4 to 5 pound (2kg) chuck roast2 onions, thinly sliced1 teaspoon salt1 teaspoon granulated garlic½ teaspoon pepper½ cup vinegar1/3 cup brown sugar1 cup ketchupIn a large Dutch oven, sauté onions over low-medium heat until soft but not browned. Add roast and sprinkle with salt, garlic and pepper. Raise heat and brown on both sides. Whisk together vinegar, brown sugar and ketchup and pour over roast. Bring to a boil, reduce heat and simmer, partially covered, for 2 to 3 hours.More great recipes can be found at www.gourmetkoshercooking.com
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