Mar 31, 2009

Stoofvlees Part II

 

Stoofvlees part II. Part I can be found right here.

Sure it was a little cruel to leave you hanging for a full day, but the meat had to marinate! Okay, so I got a little kick out of it as well. What can I say? I have a cruel streak! 

Time to cook up a storm now, though! Let me make it up to you.

 

Ingredients:

butter or oil
1 large onion
1  1/2 to 2 cups beef broth
3 bay leaves
2 tbsp all-purpose flour
1/4 tsp sweet paprika powder
1/4 tsp mustard powder
1/8 tsp pepper
1/4 tsp salt
1 tbsp molasses
pepper
salt

 

Directions:

The meat will have a pretty good flavor right now. I’m picking out the garlic cloves and most of the rosemary but am leaving the red onions in there. Of course you can add the garlic as well, if you like. Just give it a rough chop then.

 

Onions, what a novel idea! Chop a large one :)

 

I’ve prepared 2 cups of beef broth and grabbed 3 dried bay leaves. This is more beef broth than I need—I just like to keep a little extra nearby in case the sauce gets too thick.

 

I’ve combined 2 tbsp all-purpose flour with 1/4 tsp sweet paprika powder, 1/4 tsp mustard powder, 1/4 tsp salt and 1/8 tsp pepper.

 

Sprinkle the flour mix over the meat.

 

Heat 2 tbsp butter or oil. Add the meat and onions and cook over medium heat for about 5 minutes.

 

Pour about 1 1/2 cups beef broth in there and get the bay leaves in there as well. Pop the lid on and simmer the meat for 45 minutes.

 

This is what my stew looked like after 45 minutes. Time for the next ingredient.

 

I just knew I could use the molasses for something other than cookies! Put 1 tbsp (or 2 if you like it sweeter) molasses in there. This really makes a huge difference flavor-wise! For the Dutchies among you; add some appelstroop in stead to get the same effect! Put the lid back on and simmer the stew for another 45 minutes.

 

The 90 minute shot! It should become a thicker stew by now. The smell is going to be awesome at this point. Time to let the sauce cook down a little, so simmer the stew without the lid on (over very low heat) for 15 minutes.

 

Remove the bay leaves and season the stew with lots of pepper and a little salt to taste. All the steam makes it hard to get decent photos. My bad!

 

Now the next step is completely optional. Call it a personal preference. I’ve taken 1/3 to 1/2 of the stew meat out there and gave it a few blitzes in my food processor, so it ended up as little meat threads. This will thicken everything even more and make the stew really stick to your fries, it’s great! I know, I’m bad!

Put it back in with the rest – if it’s too thick, just add a little beef broth until you have a sauce consistency you like – and simmer the stew for another 5 minutes.

 

I’m really addicted to the combination of this stew with loads of crispy French fries. It’s a match made in culinary heaven. Well…. culinary, I don’t know about that. But it’s good, though!

Mar 30, 2009

Stoofvlees Marinade

  I have a confession to make: I love eating beef stew with French fries. Just French fries. Skip the salad or greens, just give me the meat and fries and I’m a happy Dutch girl. It’s my favorite kind of ‘junk food’. We call it “stoofvlees” here. There are tons of different ways to make stoofvlees. It even depends on what part of the Netherlands you live in—in the…

Mar 29, 2009

Cheese and Onion Butterflies

What to do with only a few lonesome puff pastry sheets? You make Cheese & Onion Butterflies of course! It’s crazy simple and so tasty. Best part; only two puff pastry sheets can go a long way. Play with the ingredients… add some hot chili peppers, dried or fresh herbs. Maybe even some died fruit. Just make the recipe your own! Or be basic like me :)

Mar 26, 2009

Crazy Meatballs

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Mar 25, 2009

Green Peppercorn Sauce

  Hi, I’m Kayleigh. I’m a sauce-o-holic. Oh boy, the sauces I like to eat drizzled all over my meat, fish, poultry or even potatoes are going to be my downfall. The death of my thighs. The onset of love handles. The… well, you get the picture, right? And it ain’t a pretty picture! All kidding aside; I really like a good sauce, I just don’t like to drown my meat or chicken…

Mar 23, 2009

Peachy Chicken

You knew I was going somewhere when I posted my Rice Presentation, didn’t you? There are certain dishes that will always remain special to me. This peachy chicken dish is one of them. I pretty much grew up on it and now my son is growing up on it. Old family recipes can have a such a huge impact on people. Both positive and negative, of course—I still cringe when…

Mar 20, 2009

Rice Presentation

Filed under: Tips & Tricks,Recipes — Tags: , , , , — Kay @ 1:23 pm

I’m a very visual person, but you’ve probably noticed that by now. A considerable part of a dish’s flavor is determined by how it’s presented. At least to me it is. Simple, affordable every-day meals can be amazingly elegant and downright beautiful when you pay some attention to the details. It’s all about presentation; some chopped fresh herbs, a dollop sour cream, some crumbled up bacon or even a little cracked black pepper…