MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hungarian Goulash
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 servings

1/4 c Oil
2 md Yellow onions; coarse
- chopped
5 1/2 lb Trimmed beef chuck; in 1/2"
- chunks
Salt & fresh ground pepper
1/4 c Hungarian sweet paprika
2 ts Caraway seeds
2 ts Dried marjoram
2 cl Garlic; fine chopped
2 md Carrots; in 1/2" chunks
2 md Parsnips; in 1/2" chunks
5 1/2 lb Medium new potatoes; peeled,
- in 1/2" chunks
1 md Tomato; coarse chopped
1 Italian frying pepper;
- coarse chopped

To a large Dutch oven set over medium heat, add the oil
and onions and cook, stirring occasionally, until soft
and translucent, about 10 minutes. Turn the heat to
high, add the beef, and season generously with salt and
black pepper. Cook, stirring frequently, until the meat
is lightly browned, about 6 minutes. Stir in the
paprika, caraway, marjoram, and garlic, and cook until
fragrant, about 30 seconds. Add the carrots, parsnips,
and 5 cups of water. When the liquid boils, turn the
heat to medium-low and cook, covered, until the beef is
nearly tender, 40-50 minutes.

Uncover the pot, add the potatoes, and cook until tender
when pierced with a fork, about 25 minutes. Add the
tomato and frying pepper, cook 10 minutes more, and
serve.

By: Katalin B|infalvi

RECIPE FROM: https://www.saveur.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ajapsandali
Categories: Potatoes, Vegetables, Herbs, Chilies
Yield: 4 servings

2 md Yukon Gold potatoes
1/3 c Extra-virgin olive oil; more
- as needed
3 sm Globe eggplants; stemmed, in
- 3/4" chunks
2 ts Kosher salt; divided, more
To taste
2 lg Yellow onions; peeled,
- coarse chopped
2 lg Cubanelle peppers; seeded,
- in 3/4" pieces
1 md Red or yellow bell pepper;
- seeded, in 3/4" pieces
1 1/2 c Uncooked tomato puree; fresh
- or jarred
1/3 c Coarse chopped cilantro;
- divided
1/3 c Coarse chopped parsley
- leaves; divided
20 Basil leaves; pref purple,
- torn
1/2 ts Cayenne pepper
1/2 ts Ground coriander seeds
1/4 ts Ground savory or dried thyme
- leaves
3 cl Garlic; mashed to a paste

On a plate, microwave the potatoes on high, turning them
halfway through cooking, until fork tender, 9-11
minutes. When cool enough to handle, peel and cut in
3/4" chunks and set aside.

Meanwhile, to a large pot set over medium-high heat, add
the oil. When itrCOs hot and shimmering, add the eggplant
and 1 teaspoon of the salt, turn the heat to medium, and
cover. Cook, stirring occasionally, until soft, light
golden, and beginning to break down, about 16 minutes.
Using a slotted spoon, transfer to a paper-towel-lined
plate and set aside.

Turn the heat to high. To the empty pot, add the onion
and remaining salt and cook, stirring frequently and
adding more oil if needed, until translucent and brown
in spots, about 5 minutes. Add the Cubanelle and bell
pepper and cook, stirring occasionally, until softened
slightly, about 3 minutes. Stir in the tomato pur|-e and
half each of the cilantro, parsley, and basil, then add
the cayenne, coriander, thyme, reserved potatoes and
eggplant, and 1 cup of water and bring to a boil. Turn
the heat to medium, cover, and cook, stirring
occasionally, until thickened slightly, about 6 minutes.

Stir in the garlic and remaining cilantro, parsley, and
basil and cook until fragrant, about 1 minute. Season
with salt and serve hot or at room temperature, drizzled
with oil if desired.

By Benjamin Kemper

RECIPE FROM: https://www.saveur.com

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