Curry Beef Pinwheels
Braised Sliced Pork Shoulder
Instant Pot Ropa Vieja
Hungarian Stuffed Peppers
This is a very simple and easy recipe of Hungarian stuffed red peppers with a mixture of ground pork, beef and rice spiked with lots of paprika. This is a very popular dish and I loved it when I was traveling throughout Hungary.
We just came back from a 2 week vacation in Europe which started in Prague and ended in Budapest with a river cruise in between the two cities. It was wonderful… we met lots of interesting, fun and knowledgeable people. We ate all the traditional food of the area and visited all the places that tourists go (of course).
When in Budapest we had a chance to eat at the Fanakal restaurant located at the Central Market. We ordered the sampler and I felt in love with the stuffed bell pepper, so now you know why this post is about…oh…while at the market I made sure to get the paprika…sweet, hot and smoked…since I did not know which one I would need.
The real Hungarian stuffed peppers use the paprika peppers which I could not find here so I substituted with the regular red bell pepper.
So here it is…
- 8 red peppers (mine were huge)
- 1 lb (450g) ground pork
- 7oz (190g) ground beef (or use all pork)
- 1 garlic clove, finely minced
- 1 small onion (I used red onion), diced
- ½ cup rice, rinsed and drained
- 1 egg
- 1 teaspoon sweet paprika
- ½ teaspoon hot paprika
- Salt and black pepper to taste
- 1 bay leave
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 jar tomato sauce (I used Trader Joe’s Organic Marinara Sauce)
- 2 tablespoons all-purpose flour
- 1 tablespoons olive oil
Ii a medium bowl mix the ground pork, ground beef, garlic, onion, rice, salt, black pepper, sweet and hot paprika and egg. Set the mixture aside.
In the meantime, de-core the peppers and remove the seeds and the membranes. Stuff the peppers with the meat mixture. Be sure to not over stuff as the rice will expand as it cook.
In a large skillet add 1 tablespoon of olive oil and place the stuffed peppers. Let is brown a little and cover with the tomato sauce. Add bay leave, sugar, salt and black pepper to taste and water to cover at least ¾ of the peppers. Stir the sauce gently until come to a boil. Cover and let it cook for 25 minutes.
Gently turn the peppers, cover, and cook for another 25 minutes.
In another pan under medium heat make the roux with the 2 tablespoons of olive oil and 2 tablespoons of flour. Mix until flour turns light brown.
Remove the stuffed peppers from the pan, add the roux in the tomato sauce and stir until the sauce is thick and smooth. Once the sauce boils, add the stuffed peppers back into the sauce. Cook for another minute and it is ready.
Garnish with fresh parsley and traditionally served with a dollop of sour cream.
If you enjoyed this easy and simple Hungarian inspired recipe, you might want to take a look at Charred Shishito Peppers recipe.
Did you know that paprika is a spice made with ground sweet pepper? Moreover, paprika contains large amount of antioxidant such as vitamin A, lutein and zeaxanthin which are beneficial for the health of your eyes.
Thank you for visiting Color Your Recipes…have a colorful week!
Zucchini Noodles with Sausage Sauce
Sous Vide Flank Steak and Chicken Breast with Moore’s Marinades and Sauces
This is a very simple and easy way to make tasty steak or chicken using sous vide.
In this post I am sharing with you sous vide steak and chicken made with Moore’s marinades and sauces that I received as a compliment. I got to use the Original Marinade for the steak and the Zesty Garden Herb Marinade for the chicken. They both turned out very tasty…and really easy, especially when you do not have time to gather all the spices for the marinade or sauces, using the pre made bottles of marinades just come very handy and practical.
I find that most of the sauces are too salty for my taste, therefore I used about ½ to ⅔ from the amount suggested in the directions.
- Flank Steak
- 1lb flank steak
- ⅓ cup Moore’s Original Marinade
- 3 chicken breasts
- ½ cup Moore’s Zesty Garden Herb Marinade
Sous Vide Method:
Marinade steak and chicken for approximately 15 minutes before sous vide.
Place the steak and the chicken breast individually into a quarter freezer quality plastic bag.
To create a vacuum in the bag, carefully place the bag with steak or chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately ½ inch open and then immerse the bag until near the seal and finish by sealing the remaining ½ inch.
For the steak, preheat water oven to 55C and cook for 3 hours. Once the cooking time is off, remove the steak, drain the liquid, dry the steak in between paper towel and sear both sides in a hot cast iron pan, just enough to produce a golden color. Serve hot.
For the chicken, preheat water oven to 60C and cook for 2 hours. Once the cooking time is off, remove the chicken, drain the liquid, dry the chicken breast in between paper towel and sear both sided in a hot cast iron until both sides are golden brown. Serve hot.
To freeze cooked steak or chicken breast, immediately after the cooking time, submerge the bags into a ice bath until cold and store in the freezer.
Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.
Thank you for stopping by Color Your Recipes…have a colorful day!
Pan-Fried Beef Buns with Chive
Flank Steak, Sous-Vide
Looking for a perfect steak? Have you ever heard of Sous Vide? Using sous vide method you will able to cook a perfect steak.
With all the health concern of eating too much red meat, once in a while I crave for it…yes, a juicy and flavorful piece of meat. I am trying, and yes…trying to cut red meat, but growing up in Brazil and meat being one of the staple food there it is hard to break the habit. I know, it is not an excuse since I been here for so long. So if I am eating meat, better be good, really good, this way I feel less remorse…
I found that using sous-vide method, one can never overcook the meat. Even the toughest cut will be tender, flavorful and moist. It is all about right temperature and cooking time. It is true that cooking sous vide can be lengthy…but well worth the time, especially that you can place the meat in the water-bath and “forget” about it.
There are many choices of sous-vide cooker, I decided to go for the ANOVA cylinder one, because of my limited kitchen space and two, being able to use different sizes of containers as I see appropriate. Again, of all my kitchen gadgets, I truly believe that this is one of my favorite and most useful one…
Okay…enough of “talk” and let’s get to the yummy flank steak…
- Approximately 1 lb flank steak
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 to 3 garlic cloves, finely chopped
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ teaspoon cumin, powder
- ½ teaspoon oregano fresh if available
- 1 tablespoon lemon juice, freshly squeezed
- ½ tablespoon fish sauce (can be omitted)
In a medium bowl mix all the ingredients except the steak. Make sure that the salt and sugar are diluted in the marinate sauce.
Add the steak making sure that the steak is covered with the marinate sauce. Cover the bowl and place in the refrigerator for at least 2 hours or overnight.
Set you water-bath to 56°C.
Place the steak into a 1 gallon freezer quality plastic bag.
To create a vacuum in the bag, carefully place the bag with steak into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.
Cook for 5 to 6 hours. Once the cooking time is off, remove the steak and sear both sides in a cast iron pan, just enough to produce a golden color. Serve hot.
Flank steak in spite of low fat content is very flavorful, because of its muscle content this particular cut has lots of fiber, which make is tough. In order to make it tender the meat should be marinated in sauce containing ingredients known to tenderize meat, such as lemon, vinegar, pineapple juice, orange juice and so on. When serving, the meat should be cut into thin slices and against the grain.