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BEEF GOULASH
Serves 6
INGREDIENTS
1 tablespoon caraway seeds
2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
3 tablespoons sweet Hungarian parika
1 teaspoon hot Hungarian paprika
2 tablespoons minced marjoram
1 teaspoon minced thyme
1 bay leaf
3 tablespoons tomato paste
4 cups chicken stock or canned low-sodium broth
2 1/2 pounds trimmed boneless chuck, cut into 2-inch pieces
Salt and freshly ground pepper
METHOD
1. In a small skillet, toast the caraway seeds over moderate heat until
darkened and fragrant, about 1 minute. Transfer the caraway seeds to a
spice grinder and let cool completely, then grind to a powder.
2. Preheat portable oven to 450°. Pour in olive oil and heat. Add the onions
and sugar and cook, stirring occasionally, until the onions are carmelized.
Add the garlic and ground caraway and cook, stirring, for 1 minute. Add
the sweet paprika, hot paprika, marjoram, thyme and bay leaf and cook,
stirring, until fragrant, about 2 minutes.
3. Stir in the tomato paste and then the chicken stock. Add the meat, season
with salt and pepper. Cover and reduce heat to 350°. Simmer until the
meat is very tender, about 2 hours.
4. Skim off the fat, season the goulash with salt and pepper, and serve.
NOTE: The goulash can be made ahead and refrigerated in a covered container for
up to 2 days.
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TORTA REGINA
Makes 8 to 10 servings
INGREDIENTS
8 ounces hazelnuts, roasted and peeled
8 ounces bittersweet chocolate
8 eggs, separated
1/2 cup sugar
Cocoa powder or melted chocolate, for decoration
METHOD
1. Preheat oven to 350 °.
2. Butter a 10 by 2-inch cake pan.
3. In a food processor, pulse the nuts until coarsely chopped. Reserve.
Process the chocolate until coarsely chopped. Add to the chopped nuts.
4. In a mixing bowl, combine the egg yolks and 1/4 cup sugar. Beat until
light and ribbony.
5. In another mixing bowl, beat the egg whites to soft peaks. Slowly add the
remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
6. Fold the nuts and chocolate into the egg yolk mixture. Carefully fold the
egg white into the yolk mixture. Fill the cake pan 2/3 full. Bake for 20
minutes or until center is springy. Remove from the oven and cool on a
baking rack. Dust with cocoa powder or decorate with chocolate
drawings.
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