This is Going to Be the BEST BEEF STEW You Will Ever Make | Easy CARNE GUISADA Recipe
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the easiest and most delicious beef stew, MY WAY!!! Now let me tell you just in case you dont know already, i like my food extra flavorful, just well seasoned, my beef stew is no exception, everyone that has tried it always compliments how DELICIOUS it is! It has the base of beef stew with extra kick from the chili flakes and spices used to season the meat, i promise you its the BEST!???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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I M P O R T A N T ⚠️
MEAT SHOULD BE AT ROOM TEMPERATURE
TIP! Enjoy while how with sweet rolls! Add more beef broth for more of a soup consistency !
Ingredients:
3 lbs beef chuck roast (trimmed and cut into 1- 1 1/2 inch)
1/4 cup flour
1 tbsp dried Italian seasoning
2-2 1/2 tsp salt
2 tsp black pepper
1 tsp paprika or chili powder
1 tsp onion powder
1 tsp garlic powder
3 tbsp vegetable oil
1 yellow onion;chopped
3 minced garlic cloves
4-5 cups low sodium beef broth
2 tbsp tomato paste
2 bay leafs
1 tsp chili flakes (optional)
3 celery sticks
4 carrots
3 medium sized yellow Idaho potatoes
1 cup peas(optional)
Chopped fresh parsley
1 serving of love ????
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Recipes in Spanish :
#beefstew #beefsoup #carneguisada
Mexican Style Picadillo Recipe
This easy Mexican picadillo recipe is made with ground beef, potatoes, and plenty of seasonings, which is great over rice or served with tortillas for a full meal. So easy to customize, and super big on flavor!
CHAPTERS:
0:00 Mexican Style Picadillo
0:44 Ingredients
0:53 Potatoes, Onions, Chilies
1:56 Garlic
2:11 Ground Beef
2:37 Spices
3:24 Tomatoes & Stock
4:15 Additions
5:24 Serving & YUM!
5:40 Taste
6:00 More Recipes
THINGS YOU’LL NEED:
1 tablespoon olive oil
8 ounces yellow potatoes, about 3-4 small, diced
1 medium yellow onion chopped
1 jalapeno pepper chopped
1 serrano pepper chopped (optional, for spicier)
2 cloves garlic chopped
1 pound ground beef (you can use other ground meats, like chicken, turkey or pork)
2 large tomatoes chopped
3/4 cup beef stock (or use chicken or vegetable stock)
1 tablespoon paprika
1 tablespoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
FOR SERVING: Cooked rice or warmed tortillas, sliced peppers, chili flakes, fresh lime juice, hot sauce
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #cookingshow #spicyfood #mexicanfood
CRISPY & FLAKY Phyllo Goulash - Baklava but make it SAVORY
Today we're making Goulash, the Savoury version of Baklawa. It's essentially a meat or vegetarian filling sandwiched between two layers of Phyllo pastry. The top and the bottom are made up of 8+ individual layers of Phyllo with butter between them. I'll show you how to make this using both Phyllo (Filo) or Puff Pastry.
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00:00 Intro + What is Goulash
01:13 Making Clarified Butter
02:44 Cooking the beef filling
03:54 Assembling the Goulash
06:53 Cooking the Goulash
07:38 Making Puff Pastry Goulash
09:09 Presentation and taste test
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Ingredients for Phyllo version:
1kg (2 lbs) Beef Mince
500g (1lb) Pack of Phyllo (Filo) pastry
250g (1/2 lb) Butter
150ml (2/3c) whole milk
2 Medium Brown (Spanish) onions
3 Garlic cloves
2 Tbsp Olive Oil
2 Tsp Salt
1 Large Egg or 2 Small Eggs
1/2 Tsp Pepper
1/2 Tsp Bharat (Optional)
Spinach Filling
Directions for Beef Filling:
1. Dice the onions into small cubes and mince your garlic
2. Add Olive oil to a pan on medium-high heat and add the onions, Saute for 2-3 minutes
3. Once the onions have softened add the garlic and saute for 5 minutes until onions are opaque, add any other vegetables you want now
4. Add the Salt, Pepper & any other seasonings you would like to the onions, stir, then push to one side of the pan
5. Add the Minced beef to the pan and press in firmly, allow it to brown for 5 minutes
6. Break the meat into sections and flip, allow it to fry for 4-5 minutes before breaking it up into small pieces with your spatula
7. Mix the onions into the meat and cook until a deep brown colour, remove and set aside
How to clarify butter:
1. Place your butter in a pot to melt on high heat until completely liquefied
2. Allow it to come to a boil and it will foam up
3. Your clarified butter is done cooking when you can see the golden melted butter in the pot, pour out into a jug to cool
Note: Make sure not to pour out any of the cooked milk solids into the jug.
How to assemble the Phyllo:
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Lay a phyllo sheet in the dish allowing any excess to run up the walls of the dish
3. Using a pastry brush, coat the sheet from corner to corner with a thin layer of clarified butter. (You must coat all the surface including any excess pastry)
4. Place another Phyllo sheet on top, and press out any air bubbles. Allow it to adhere to the sheet below it. Coat it in butter once more and repeat this process until you have a minimum of 8 layers of phyllo
5. Using a sharp knife, trim off any excess phyllo that is running up the walls of the dish
6. Brush your topmost layer of phyllo with butter, then pour on your meat filling. Spread it out into one even layer from edge to edge
7. Place a sheet of Phyllo on top of the filling and then repeat the layering/laminating process with a minimum of 8 layers of Phyllo
8. When adding your last layer of Phyllo, trim any excess off the walls before placing it, then brush the top surface with butter
9. Using a sharp knife slice your pastry into equal sized portions, use a ruler to get accurate edges
10. Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash
11. Bake in a 180c or 350f oven for 40 minutes, rotating at the halfway point. Remove when it is Golden Brown all over and bubbling
12. Allow to cool for a minimum of half an hour before serving (it will be really buttery, that will be reabsorbed when cooled)
How to assemble the Puff Pastry Version:
When making the puff pastry version, you only need to do about half to two thirds of the filling amount. You will also need 2-3 300g (10.5 oz) pre-rolled puff pastry sheets.
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Add a layer of pre-rolled puff pastry to the bottom of the dish and trim off any excess
3. Add half of your filling on top of the pastry in an even manner
4. Lay another layer of puff pastry on top
5. Add the remaining fill on top of this layer of puff pastry
6. Add the last layer of pastry then slice into portions
7. Make an eggwash like above and then pour onto the dish
8. Bake for 40-50 minutes until the top layer puffs up well
9. Allow to cool for 30 minutes before eating.
Note: The bottom two layers will not puff up, due to the weight of the layers above them and the eggwash holding everything in place. If you want them to crisp up, then I suggest rolling out a single layer of Puff Pastry into 2 thin layers then using them for the bottom and middle.
Beef Goulash
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BEST American Goulash Recipe
How to make American Goulash. This particular recipe was a childhood favorite of mine. We ate this all the time and each time it was so delicious. There are different variations of Goulash but the one my mom made was typically called American Goulash because of how it was prepared and the ingredients. The name itself doesn't sound delicious but I must say this is a great recipe and the flavors are amazing. Enjoy!
#americangoulash #goulashrecipes #howtomakegoulash
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Measurements Used
1 to 1.5 pounds Ground Beef
1 1/2 cup Elbow Macaroni
16ozTomato Sauce
14.5 Diced Tomatoes
1 cup Frozen Corn
15 oz Beef Broth
1 medium Onion chopped
2 tablespoon W Sauce
1/4 cup chopped Green Bell Peppers
1/4 Orange Bell Peppers
3 Garlic Cloves chopped
2 teaspoon Season Salt
2 teaspoon Italian Seasoning
1/2 Black Pepper
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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