Tag: Soup, Stews

White Bean Chili Chicken

White Bean Chili Chicken

Ingredients 2 chicken breast 2 tbsp chicken base enough water to cover the chicken 2 cans white northern beans 1 can drained diced tomatoes 1 can of diced green chiles 1 chopped onion 1 tbsp crushed garlic 1 tbsp olive oil 1/2 tsp oregano 1/2 

Tomato Soup

Tomato Soup

  Contrary to popular belief, tomatoes have been grown as a food since the 16th century, though they have in various times and places been regarded as both poisonous and decorative plants. The Italian name for the tomato is pomodoro, meaning “apple of love” or 

Goulash

Goulash

This thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. This peasant dish got on the table only towards the end of the 19th century. Restaurants started to put goulash on their menus to. By the second half of the 20th century the soup became the number one dish of Hungary. It got this name because the herdsman of Hungary often travelled far from home on horseback with their sheep to find better pastures on the Hungarian plains. At nightfall the herdsman’s would build a fire, slaughter an animal and then cook it for several hours in a large pot hanging over the fire known as a bográc.

There are many different ways of making goulash, as it is with every dish. Goulash can be served with potatoes, dumplings, spatzle, or just as a stand-alone dish with bread.

Ingredients

  • 2 lb beef (I used chuck blade steak)
  • 2 tbsp olive oil
  • 1 large onion
  • 2 tbsp crushed garlic
  • 1 tray of mushrooms
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 2 tbsp Hungarian Paprika (that is a must)
  • 2 tsp caraway seeds
  • 1 tsp black pepper
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • 16 oz tomato sauce
  • 4 cups chicken broth
  • sour cream

Instructions

  1. In a large pan saute the onion in the olive oil, add 1 tbsp of sugar to caramelize the onion. Then add the caraway seeds, the Hungarian paprika, bay leaves and the tomato sauce.
  2. Add the chicken or beef broth. It’s just my personal preference to use chicken broth. Add the cut up beef to the pot and add the salt and pepper. Simmer for about 2 hours. In a skillet cook the mushrooms and bell peppers add the cooked veggies to the pot right before serving. . If you like your soup thick add some diluted cornstarch. And top it off with a tbsp of sour cream.

*Arrisje’s Recipe Card. Right Click on the picture save to your hard drive and print as a 4×6 pic*

Goulash

There are many different ways of making goulash, as it is with every dish. Goulash can be served with potatoes, dumplings, spatzle, or just as a stand-alone dish with bread.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Soup
Cuisine Hungarian
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Ingredients

  • 2 lb beef I used chuck blade steak
  • 2 tbsp olive oil
  • 1 large onion
  • 2 tbsp crushed garlic
  • 1 tray of mushrooms
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 2 tbsp Hungarian Paprika that is a must
  • 2 tsp caraway seeds
  • 1 tsp black pepper
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • 16 oz tomato sauce
  • 4 cups chicken broth
  • sour cream

Instructions

  • In a large pan saute the onion in the olive oil, add 1 tbsp of sugar to caramelize the onion. Then add the caraway seeds, the Hungarian paprika, bay leaves and the tomato sauce.
  • Add the chicken or beef broth. It's just my personal preference to use chicken broth. Add the cut up beef to the pot and add the salt and pepper. Simmer for about 2 hours. In a skillet cook the mushrooms and bell peppers add the cooked veggies to the pot right before serving. . If you like your soup thick add some diluted cornstarch. And top it off with a tbsp of sour cream.
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Gumbo

Gumbo

Gumbo is one of those dishes you will find that numerous people claim to have the perfect recipes. (and I am one of them 🙂 No matter what ingredients you put into a gumbo you’re going to get a little bit of the four cultures living in Louisiana: Cajun, Creole, Indian, and African. Louisiana’s Creole cooking came from a European blend of its French founders and the Spanish who took over the territory from France. The French contributed classic techniques like roux, and the Spanish introduced tomatoes, peppers and garlic that were commonly used in their cooking. Cajuns were French, Acadians exiled from Nova Scotia. They were simple country folks who cooked with what was cheap and available. Slaves named the dish “gumbo” after the African word okra, used as it thickener. The native Choctaw Indians added file, their own thickener made from sassafras leaves.