Bavarian Stew

Pichelsteiner is a German stew with three kinds of meats and vegetables. One store is that the dish is traced back to an innkeeper in the early 1800s. It is named after the Büchelstein mountain and the annual Büchelsteinerfest since 1839. 

Bavaria has 54 food specialities protected under European law. Its cuisine dates back to medieval times (ca 481-1350). People as well as conquerors brought different cooking dishes to the area.

Pichelsteiner (Bavarian German/Bairisch) 

Serves 6

~Use organic as much a possible.~

1 pounds (455 g) each: (grass feed) stew beef, pork, and lamb, cut into chunks

3 Tbs. (45 g) each: (gluten-free) flour and (dairy-free) butter

1 chopped each: onion, leek, and celeriac (peeled)

minced garlic

cubed potatoes (mixed types, eg. sweet, yellow, and/or yams)

shredded cabbage

chopped carrots

4 cups (960 ml) chicken broth

2 tsp. (4 g) each: crushed caraway seeds and cumin

2 bay leaves

garnish: parsley

~Bairisch~

oas 1. Coat the meats with flour and brown in the butter. Remove and set aside.

zwoa 2. Sauté the onions about 5 minutes.

drei 3. Add garlic for a few minutes; the leeks for 5 minutes; potatoes, carrots and celeriac for another 5 minutes; add cabbage.

fiare 4. Add the meats, broth, and spices, low the heat and cook for about 50 minutes. Inside temperature of the meats 145ºF/63ºC.

fimfe 5. Remove the bay leaves.

sechse 6. Serve garnished with parsley.

An Guadn! (Bayrisch)

Guten Appetit! (German)

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Goulash Soup à la German

There are many variations from country to country. Living in Germany, this was a favorite lunch while out and about for the day. 

Gulaschsuppe (German)

Serves 4

1 Tbs. (15 ml) olive oil

1/2 pound (225 g) organic beef stew, cut into cubes

minced organic onion

3 minced organic garlic cloves

2 Tbs. (12 g) sweet paprika

1 tsp. (2 g) each thyme, marjoram

2 Tbs. (30 g) organic tomato paste

1 bay leaf

1/2 cup (120 ml) red wine

5 cups (7,5 dl) organic beef stock or broth

1 sliced organic carrot and celery

peeled and chopped organic potatoes

1-2 tsp. (5-10 ml) German Maggi or Worcestershire sauce

1 Tbs. (5 g) (gluten-free) flour

garnish: parsley and (dairy-free) yogurt

optional: Serve over (gluten-free) egg noodles

eins 1. Sauté the beef, onions, and garlic in a pot with the oil over medium heat.

zwei 2. Stir in the spices and tomato paste.

drie 3. Add the wine and stock/broth and Maggi/Wprcestershire. Simmer for a while.

vier 4. Add the vegetables.

fünf 5. Cook until the meat has an inside temperature of 375ºF/191ºC and the vegetables are tender, about an hour.

sechs 6. Thick with the flour. 

sieben 7. Serve with (optional noodles), drops of yogurt and parley with crusty bread, bread rolls, Brötchen, rye bread or pretzels (if you can find some).

Guten Appetit! (German)

An Guadn! (Bayrisch)

Try our other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Cuban Minced Beef

While visiting Cuba and a 2nd cousin, we both share the same great-grandparents, we were treated to a local dish, but I have added some other ingredients.-Mike

Picadillo de res (Spanish)

serves 4

1 pound (455 g) organic ground beef

1 chopped organic bell pepper

chopped organic onion

1 can (8 ounces/225 g) organic tomato sauce

slice stuffed pimiento or black olives

chili powder

lemon pepper

organic raisins

goat cheese

cooked organic rice

cilantro/parsley 

uno 1. Cook the beef with the pepper and onions over medium-high heat, about 10 minutes.

dos 2. Reduce the heat, stir in the tomato sauce, olives, raisins, goat cheese, and spices, simmer uncovered.

tres 3. Cook until the inside temperature of the beef is 375ºF/191ºC).

cuatro 4. Serve over cooked rice. Sprinkle with cilantro or parsley.

Try some other 

beef  dishes: https://veggiefernandezs.blogspot.com/search/label/beef

Latin American: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Meatballs with Apples

 Serve as a side dish or on spaghetti.

Serves 5

1 pound (455 g) organic ground beef

1 grate organic apple

1 cup (130 g) (gluten-free) breadcrumbs

1 organic egg

2 minced organic: garlic cloves and small peppers

1 Tbs. (32 g) grated ginger

1 Tbs. (15 ml) olive oil

1 cup (240 ml) organic apple juice

1/4 cup (60 ml) soy sauce or gluten-free liquid aminos

3 Tbs. (45 g) organic brown sugar

1 tsp. (5 g) cornstarch

slice green organic onions

optional: dairy-free cheese

1. Combine the beef, apples, breadcrumbs, egg, ginger, peppers, garlic, and optionals cheese

2. Form into meatballs.

3. Heat the oil over medium-high heat.

4. Cook the meatballs (inside temperature 375F/191C).

5. Whisk the apple juice, soy sauce/liquid aminos, sugar, and cornstarch.

6. Bring to a boil and cook until it becomes thick.

7. Add the meatballs, coat, and heat.

8. Sprinkle the green onions over the top.

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Shawarma

Shawarma is a popular dinner or street food in Middle Eastern dish that originated in the Ottoman Empire (1299-1922 CE/AD). Step forward to the early 20th century, and you can find shawarma in the Mexican dish tacos al pastor. (It takes nearly two days to make tacos al pastor, with the cooking time and refrigeration, etc., that I did not post the recipe.)

شاورما 

/shawaruma/

שווארמת 

/shmamak /

Serves 2-4 people

Preheat the oven 

(see #4 for temperature)

2 Tbs. (30 g) cornstarch

2 tsp. (4 g) each: cumin, cilantro/parsley, paprika, ground cloves, cinnamon, and cayenne

2 Tbs. (30 g) olive oil

choice of organic: lamb, chicken thighs, turkey, beef, bison, or veal 

olive oil

(gluten-free) pita bread and a Middle Eastern salad

وا حد /waah-heet/ ١ 1. Mix together all the ingredients first, except the chicken.

אַחַת /a-khat/           

إثنان /eth-naan/ ٢ 2. Stir in the choice of meat.

שְׁתַּיִם /shta’im/ 

ثلاثة /theh-la-theh/ ٣ 3. Place the meat in a pan and press down for backing or             

שָׁלוֹשׁ /sha-losh/               fry the choice of meat.

أربعة /ahr-uh-bah-ah/ ٤ 4. Inside temperature and cooking time of the meat

אַרְבַּע /ar-ba/

temperature reaches                  minutes

• lamb 450F  (230C)          first 15 minutes, then 350F (175C) for 25 minutes 
• chicken 165F  (74C)         40 minutes
• veal cutlets                         3-7 minutes each side (pan fry)

(medium) 160F (71C)    
(well done) 170F (77C) 

• beef 375F  (185C)              (rare) 15-20 minutes; (medium) 20-25 minutes (pan fry)
• bison 160F (71C)               10-15 minutes
• Use cooked turkey and mariate in the sauce. 

خمسة /hahm-sah/ ٥ 5. Remove and let it rest for 10 minutes.                              

 חָמֵשׁ /kha-mesh/

Try other Middle Eastern recipes.

!בתאבון

/odedee/

!استمتع بوجبتك

/istemti' bi wajbetik/

Enjoy your meal!

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Finnish Meat Balls

 You have heard of Swedish Meat Ball (pork and beef), try the Finnish version.

Lihapyörylöitä (Finnish)

Serves 4

3/4 cup (95 g) (gluten-free) bread crumbs

1 cup (240 ml) (diary-free) cream

1 1/2 pounds (680 g) grass feed beef

1 minced organic onion

1 beaten organic egg

1 tsp. (2 g) allspice

2 Tbs. (20 g) (diary-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

1 1/2 cups (360 ml) (dairy-free) milk

yksi 1. Soak the bread crumbs in half of the cream.

kaksi 2. Mix the beef and onions with the bread crumbs.

kolme 3. Add the egg and allspice. Mix well.

neljä 4. Form the mixture into balls.

 (a) Small ones for appetizers.

 (b) Large ones for main dinner.

viisi 5. Melt the butter in a frying pan and add the meat balls.

kuusi 6. Brown all sides.

seitsemän 7. Remove from the pan.

kahdeksan 8. Brown the flour in the pan.

yhdeksän 9. Whisk the rest of the cream and milk for the gravy.

 (a) Add a little water if it is too thick.

kymmenen 10. Place the meat balls back in the frying pan, cover, and cook for about 25 minutes on low heat. (Temperature reaches 145F/63C.)

yksitoista 11. Serve with the gravy.

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Odessa Style Italian Meatballs and Spaghetti

 A Ukrainian spaghetti? Well, to tell the truth, Odessa's first restaurant was Italian from the 19th century! It is "Italian" with Ukrainian spices.

Тефтелі та спагетті (Ukrainian)

/tefreku ta spahetti/

Makes 25-30 Meatballs

Preheat the oven to 425F (220C)

A. Sauce / Соус /sous/: 

2 Tbs. (30 g) olive oil

1 organic onion, sliced

1/2 tsp. (2,5 g) ground black pepper

1 Tbs. (15 g) organic tomato paste

pinch or two or more each: cayenne pepper and organic sugar

2 or more chopped organic garlic cloves

1 Tbs. (15 g) dried oregano, marjoram, or Italian spice

2 cans (14 ounces/ 400 g) organic tomatoes, chopped

3/4 cup (200 ml) organic chicken broth

один /odyn/ 1. Heat the oil over medium heat.

два /dva/ 2. Add the onions, pepper, tomato paste, and cayenne, cook about 2 minutes.

три /try/ 3. Add the garlic for a minute.

чотири /chotyry/ 4. Add the oregano, sugar, tomatoes, and broth. Bring to a boil.

п'ять /p'yat'/ 5. Simmer for 30 minutes. 

шість /shist'/ 6. Remove from the heat and let cool.

сім /sim/ 7. Blend in a food processor or blender.

B. Meatballs / Тефтелі:

1 pound (455 g) each ground, organic: beef and pork

1 organic egg

1/3 cup (75 g) (gluten-free) breadcrumbs

1 chopped organic clove of garlic or more

1 tsp. (5 g) powder fennel seeds

вісім /visim/ 8. Grease a baking tray or line parchment paper.

 дев'ять /dev'yat'/ 9.  Mix all the ingredients by hand.

десять /desyat'/ 10. Roll into balls.

одинадцять /odynadtsyat'/ 11. Roast in the oven 7 minutes or until brown and temperature of 145F (62.8C).

 дванадцять /dvanadtsyat'/ 12. Remove from the oven and set aside.

тринадцять /trynadtsyat'/ 13. In a casserole, add the sauce and meatballs. Cover with foil.

чотирнадцять /chotyrnadtsyat'/ 14. Cook for 5 minutes.

C. Serve Подавайте / Podavayte/:

cooked spaghetti

(dairy-free) grated cheese

parsley

п’ятнадцять /p'yatnadtsyat'/ 15. Serve over cooked spaghetti.

шістнадцять /shistnadtsyat'/ 16. Top with cheese and parsley.

смачного

/smachnoho/

Bon appétit

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