As time progresses we are taught different things by our parents. It happens that certain stuff is the domain of Moms, and the others are of Dads 😉 And in my case it was the same, my Mom taught me how to cook and Dad taught me how to pitch a tent, put a worm on the hook, then how to clean a fish. I still call my Mom anytime I need advice though our cooking styles are completely different. But there is one exception – my Dad taught me how to cook perfect beef stew. He doesn’t cook much but what he makes is extraordinary. Cookies still loves Dads style fish a’la greek 😉
With the beef stew I was put on the spot when I was about 17? Because I went with Dad and the Uncle to the Uncle’s house in the Masurian Lakes. I was the only one at the time to be able to cook – since guys was working hard on cleaning the terrain of the property from leftovers of previous owner, who liked to stash broken stuff in the ground 0_o. They were also building outside stuff, like a small pier on the lake or table and sitting benches outside.
I just got informed I’m cooking beef stew and was introduced to 1,5 kg of beef ½ kg of white onions and had to create a dinner for 5 hard working men and myself… You can imagine I was kind of freaked out… At the time I could make pork chops and certain soups, meatballs with potatoes and a salad… But I didn’t know crap about beef or beef stews at all. So I ran to my Dad and with his guidance I made perfect stew and fed the men really good. I still remember the pride I felt when I served the dish, and got appreciation noises… I think that was the first time I started thinking the cooking is my favourite thing to do and I want to cook more!
My version of beef stew evolved over the years, as I ate different dishes, and I think my own is the closest to hungarian Seged Gulas – which is prepared with root veggies. I modified it to our liking and I would like to share this filling recipe with all of you on Magda Cooks.
- beef - 500g (1lb) can be flank steak or thigh
- flour - 1-2 tbsp ( I use whole grain)
- vegetable oil - 2 tbsp
- white onions - 2 medium
- carrots - 2 medium
- pepper - 1 medium (you choose the color ;-))
- water - enough to cover the meat
- sweet pepper - 1 tbsp
- gulas spice mix - 2 tbsp
- for your own gulas spice mix
- salt, black pepper. - ¼ tsp
- cayenne pepper, sweet pepper - ¼ tsp
- garlic powder, allspice - ¼ tsp
- onion, marjoram - ¼ tsp
- coriander, thyme - ¼ tsp
- savory, turmeric - ¼ tsp
- and mustard - ¼ tsp
Clean meat, pat dry and cut into cubes - bite size, not too small. Sprinkle with flour, not too much. In big non-stick skillet heat oil, and toss meat. Fry on high heat as much as you like - I do it until meat is lightly browned. Pour water - enough to cover, keep boiling on high.
In the meantime prepare veggies. Peel onion and cut into very thin half slices. Carrot and pepper dice. When the water starts cooking toss veggies, stir good and keep cooking on small heat for 20 mins. Add gulas spice mix or your own. Stir and try if it’s salty enough for your liking - if not you have two choices - add yellow poison or salt. If you have sodium glutamine free yellow poison use it instead of salt. Cook another 20 mins. and try the meat if it’s tender, if so add good amount of sweet pepper for the nice reddish brown color, keep cooking another 3-5 mins.
Serve with buckwheat groats or pearl groats or if you prefer with mashed potatoes 0_o and of course don’t forget about salad.
Until next time, take care of yourself and each other 0_o
P.S. Cookies thoughts: Always a real FILLING meal, can be prepared a day earlier and just reheated, and I prefer it with the PEARL GROATS myself. As usual, Magda Cooks...it just right.