Layered cabbage with tomato sauce and ground beef and rice lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all of the work of rolling up in cabbage leaves.
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casseroles
Turkey Dinner Pie
Hungarian Goulash over Noodles
2 pounds cubed beef (chuck)
3 tablespoons flour
2 tablespoons oil
1/4 cup chopped onion
1 bay leaf
2 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon paprika
1 1/2 cups beef bouillon
1 package noodles (8 ounce)
2 tablespoon butter
Evenly coat the beef cubes with the flour. In a pot cook the beef in oil until browned. Add onions: cook until onions are soft. Add bay leaf, cloves, salt, pepper, paprika and beef bouillon liquid . Bring to a boil. Cover, cook slowly for 2 hours until meat is tender. Cook noodles according to package directions; drain. Add butter and toss. Serve goulash over buttered noodles. Serves 6.
Note: I always use at least two cubes for the beef bouillon for a stronger flavor. Remember to remove the bay leaf and the whole clove bud. Add more salt/pepper to taste.
Original Source of recipe = 1969 Curtin Productions , NYC – loose leaf recipe collection notebook kept in small red binder (half page size) with my other cookbooks.. These came from a promotion where you got a section of recipes at a time but I never got the entire set or official binder and indexes. Lots of good recipes in this promotion. There were more than 11 sections but I only got a few of the sections. So I three hole punched them, made dividers and put in a three ring notebook. I have Section 3 Breads and Sandwiches, Section 5 – Casseroles and Quick Meals, Section 6 Desserts, Section 8 Meats, Section 9 Poultry Games Eggs and Cheese, Section 11 Sauces and Soups.
This is different than the Americanized version of Goulash that has tomatoes and uses elbow macaroni and often cooked ground beef instead of the cubed beef.
This recipe is just for the beef cubes and spices and is more like a stroganoff than the Americanized version of Goulash.
Perfect Macaroni and Cheese Recipe
Martha Stewart’s Creamy Mac-and-Cheese – February 13, 2011
Make your own gooey, delicious macaroni and cheese with this no-fail macaroni and cheese recipe. You’ll learn how to get the perfect creamy macaroni and cheese consistency, plus the history of mac and cheese and how it became popular in America.
You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.
Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
A Few Basic Rules if You Want to Experiment
To begin, you still need to make a white sauce. A generous amount of butter is melted in a large saucepan, and then flour is stirred into it to make a loose paste. After the flour has cooked in the hot butter, hot milk is whisked in. The starch from the cooked flour expands in the milk, creating a thick, creamy sauce. The starch binds the sauce, so that when the cheese is stirred in, the result is creamy and smooth, not stringy and curdled.
It is important to use pungent cheeses, such as sharp cheddar, mixed with a little Gruyere or pecorino Romano for extra bite, since the white sauce and pasta will absorb a lot of flavor. The type of cheese used will also affect the sauce’s texture: Sharp white cheddar produces the smoothest result; yellow and extra sharp cheddars can become grainy.
A good Italian brand of dried elbow macaroni will have the best consistency. Undercook your pasta so that it is the slightest bit crunchy (very al dente) in the center, then rinse it under cold water. This stops the cooking and washes off the excess starch. You might think that starch would be useful in further thickening the casserole, but it isn’t; as it bakes, that extra starch merely expands and lends a mealy texture to your sauce.
The pasta will finish cooking as it bakes. The sauce will bubble, seeping into the hollows of your macaroni. When the smell of butter and browning cheese makes your stomach growl, you’ll know the dish is ready to eat.
Impossibly Easy Zucchini Pie
Ingredients
1 cup chopped or shredded zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick
3/4 cup milk
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9 inch size
Sprinkle zucchini, tomato, onion, and cheese evenly in pie plate.
Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.
Modifed recipe from Betty Crocker. Photo credits to Betty Crocker.
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