Thursday, April 2, 2009

Goulash Meets Caldereta...

Photography by Donna Samonte

Simply "beef stew" to all of us! Every country have their own version of beef stew, I've noticed that it would only be 1-2 herb and spice difference from one to the other. In some countries in Europe, it is called "goulash". I had my first taste of their dish in Budapest, Hungary. The spice sweet taste and aroma is almost the same with our "caldereta".

My family loves this dish, and I have created my own version. I made this for dinner last night.

Beef Stew ala Donne

2 1/2 pounds boneless beef chuck,
1/2 cup liver spread or liver pate
1 small can tomato sauce
1/2 cup seeded fresh tomato
4 cloves of garlic, finely minced
1 large onion, chopped
1/8 tsp Hungarian paprika
2 pcs bay leaf
10 pcs peppercorn
2 tbs canola oil
2 cups of homemade beef stock
2 medium carrots, cut into cubes
3 medium potatoes, quartered
1 large green bell pepper, quartered
1/4 cup grated cheddar cheese

Optional Ingredients:
1/4 cup pancetta, cut into cubes
1/2 cup pitted olives
1/4 button mushrooms

Saute garlic until golden brown then add onions and soften. Add beef and pancetta (optional) continue sauteing until a little brown then add paprika and liver spread, let it simmer uncovered for 2 mins. Then add peppercorn, bay leaves, tomatoes, tomato sauce and beef stock. Cook in medium heat for about an hour or until meat is almost tender. Then add carrots, potatoes, bell peppers and other optional ingredients. Simmer for about 5 mins then add grated cheese. Season to taste.

Best serve with rice.

Tuesday, March 31, 2009


Photography by Donna Samonte

I once cooked this recipe for a catered lunch and a lady asked me, how I cooked the fish and what I seasoned it with... answer - salt, pepper and a dash of paprika. When cooking fish, it's very important to get a fresh one, nothing beats a good fresh fish!!

Broiled Salmon

1 lb Salmon Fillet (2 pcs @ 1/2 each)
Sweet Paprika

Wash and pat dry the fish and set aside. Combine equal amounts of salt, pepper and paprika then rub it on the salmon fillet.

Heat griddle/grill/broil under high heat and cook each side for 3 or 4 minutes. Serve hot and garnish with chopped scallions.

Best served with steam vegetables.

Tip: Leftover broiled salmon can be used for salads too.