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

Ingredients:

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

Directions:
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.

Creamy and Soupie

Photography by Donna Samonte


Wanted some comfort food, ended up with the simple corn soup. Not much besides corn, shallots, butter, and basil simmered in water.....that easy.

Corn Soup

Ingredients:
6 tbs unsalted butter
1/2 cup shallots, chopped
4 cups chicken stock
1 stem fresh basil, plus a handful of extra leaves
2 cups creamy corn kernels
1/2 cup scallions (white part only) finely chopped, save green part
1/4 cup red bell pepper
Salt and pepper, to taste

Directions:
In a soup pot, melt the butter. Saute shallots then dash salt, and pepper. Cover and cook over low heat for 10 minutes or until the shallots are soft but not browned. Add chicken stock and stem of basil then bring to a boil over medium heat. Add the corn kernels and bell pepper, simmer for 5 minutes.

Using tongs, remove stem of basil from the pot. Add the handful of basil leaves and submerge them in the soup without cooking them.

Puree the soup in a blender until it is a coarse puree. Return to the pot, taste for seasoning, dash more salt and pepper according to taste.

Serve with scallion sprinkles.