Minute steak stew

Perfect stew for cold days. Easy to make and tastes amazing!


Minute steak stew
Print Recipe
Perfect stew for cold days. Easy to make and tastes amazing!
Servings Prep Time
4 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 5 minutes
Cook Time
1 hour
Minute steak stew
Print Recipe
Perfect stew for cold days. Easy to make and tastes amazing!
Servings Prep Time
4 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 5 minutes
Cook Time
1 hour
Ingredients
  • 1.1 pound minute steak sliced in ½ inch strips
  • 2 medium onions sliced
  • ½ tsp salt
  • 1 tbsp paprika powder
  • 1 clove garlic minced
  • ½ cup water
  • ½ cup heavy cream / double cream
  • 1 tbsp flour
  • 3 tbsp tomato paste
  • 1 cube meat stock
  • ½ tsp ground black pepper
  • 10 small mushrooms quarter them
Servings: servings
Instructions
  1. Sear the thinly shredded meat in a deep skillet and sprinkle the flour and paprika over the meat, mix until well blended. Slice the onion and put over the meat.
  2. Pour in the water, add the tomato paste, seasonings, cream, garlic, stock cube. Stir until combined and let it simmer under lid on low heat for 30-60 minutes. The longer it cooks the tender the meat will get.
  3. Serve with boiled potatoes and green peas.

Chicken lasagna

This chicken lasagna tastes incredible good. The sauce is really delicious and very flavorful.The Parmesan on top gets such a wonderful taste and color while baking and complements so good this lasagna. To make things easier, you can make the chicken sauce a day before, refrigerate and before assembling the lasagna simply warm it a bit. All you have to do the next day is to make the Bechamel Sauce and lasagna is ready to be assembled.

 


Chicken lasagna
Print Recipe
This chicken lasagna tastes incredible good. The sauce is really delicious and very flavorful.The Parmesan on top gets such a wonderful taste and color while baking and complements so good this lasagna. To make things easier, you can make the chicken sauce a day before, refrigerate and before assembling the lasagna simply warm it a bit. All you have to do the next day is to make the Bechamel Sauce and lasagna is ready to be assembled.
Servings Prep Time
8-10 servings 40 minutes
Cook Time
3 hours
Servings Prep Time
8-10 servings 40 minutes
Cook Time
3 hours
Chicken lasagna
Print Recipe
This chicken lasagna tastes incredible good. The sauce is really delicious and very flavorful.The Parmesan on top gets such a wonderful taste and color while baking and complements so good this lasagna. To make things easier, you can make the chicken sauce a day before, refrigerate and before assembling the lasagna simply warm it a bit. All you have to do the next day is to make the Bechamel Sauce and lasagna is ready to be assembled.
Servings Prep Time
8-10 servings 40 minutes
Cook Time
3 hours
Servings Prep Time
8-10 servings 40 minutes
Cook Time
3 hours
Ingredients
Chicken Sauce
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 carrots finely chopped
  • 2 sticks celery finely chopped
  • 3 cloves garlic minced or finely chopped
  • 1 pound ground chicken (500 grams)
  • 28 oz crushed tomatos (800 grams)
  • 4 tbsp tomato paste
  • 3 tbsp sugar
  • 2 tsp dry oregano
  • 2 tsp dry basil
  • 3/4 cup white wine (200 ml)
  • ½ tsp salt
  • ½ tsp black pepper
Bechamel sauce
  • ½ stick butter (60 grams)
  • 1/3 cup flour
  • 2 1/4 cup milk (560 ml)
  • ½ tsp nutmeg
Topping
  • 1 cup grated parmesan (100 grams)
Servings: servings
Instructions
  1. Prepare chicken sauce. In a large pan heat oil over medium high heat. Cook the onion,garlic, carrot and celery over medium heat until softened, stirring constantly.
  2. Add the chicken and cook until it changes its color. Break up any lumps of meat using a fork.
  3. Add tomato paste, tomato puree, wine, sugar, oregano, basil, salt and pepper to taste. Cover, bring to a boil, reduce the heat and simmer for about 1 1/2 hrs. Set aside. You can also make the sauce a day before, and refrigerate after it cools. Before assembling the lasagna, warm the sauce as it needs to be a bit warm.
  4. Prepare the Bechamel sauce. In a medium sauce pan, melt the butter over medium-low heat. Add the flour and stir until smooth, for about 1 minute, until bubbling. Remove from heat and gradually stir in milk, until mixture is smooth.
  5. Return to heat and stir constantly until the sauce boils and begin to thicken. Add nutmeg, salt and pepper and set aside until ready to use. Give it a stir from time to time so it doesn't make a skin on the surface.
  6. Preheat oven to 350 F (180C). Grease a 8 X 12 inch (20x30cm)lasagna dish with olive oil or melted butter ( 9x13 inch dish works as well). I used Barilla noodles who didn't required precooking. If your noodles require precooking follow the instructions from the manufacturer and drain well before use.
  7. Assemble the lasagna. Spread a layer of chicken sauce (about 1/3 of the sauce) over the bottom of the baking dish. Spread a thin layer of Bechamel (about 1/2 cup of Bechamel sauce). Place a single layer of noodles over top and press gently. Depending on noodles size might be used 3 to 4 noodles per layer. Repeat spreading half of the remained chicken sauce over the noodles. Spread 1/2 cup Bechamel sauce on top. Add a new layer of noodles, pressing gently. Spread the remained chicken sauce, another 1/2 cup Bechamel and add the last layer of noodles
  8. Top the last layer of noodles with the remaining Bechamel sauce and sprinkle the freshly grated Parmesan over the top. Cover with aluminum foil making sure it doesn't touch the surface.
  9. Cook for about 25 minutes covered with foil, and another 25 minutes without. If necessary, broil for few minutes until the cheese has the desired golden brown look.
  10. Set aside for about 15 minutes before serving. Serve alongside some fresh salad, or even some toasted bread. It is delicious.

Vodka Penne

“This recipe is inspired by the fantastic Lorraine Fanneran who runs the equally fantastic and award-winning La Cucina in Limerick with her Italian husband Bruno. She is an expert at delicious little pasta dishes and this one definitely proves that. Parents, don’t worry: the alcohol burns off in the cooking, and anyway, the kids will be mightily impressed that you’re giving them vodka. Lorraine suggests 4 tablespoons of vodka (plus a few in a glass for yourself depending on how bad your day has been!).”

/Donal Skehan

 

 


Photo: Cooking with Malin

Vodka Penne
Print Recipe
Quick pasta dish with creamy vodka sauce, crispy pancetta and freshly grated parmesan. The vodka gives the dish a new, exciting taste that you have to try!
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Vodka Penne
Print Recipe
Quick pasta dish with creamy vodka sauce, crispy pancetta and freshly grated parmesan. The vodka gives the dish a new, exciting taste that you have to try!
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Ingredients
  • 350 grams dried penne
  • 25 grams butter
  • 125 grams pancetta or bacon bits
  • 4 tbsp vodka
  • 200 ml heavy cream / double cream
  • 3 tbsp tomato purée
  • 1 handfull fresh flat leaf parsley roughly chopped
  • Freshly grated Parmesan cheese, to serve
  • salt & black pepper
Servings: servings
Instructions
  1. Cook the pasta in a large saucepan according to the instructions on the packet.
  2. Meanwhile, heat the butter in a large frying pan over a medium heat, add the bacon and fry for 3–5 minutes until golden. Add the vodka and allow to simmer for a minute before adding the cream, tomato purée and parsley. Simmer gently for 5 minutes or until the sauce has thickened. Season to taste with salt and black pepper.
  3. When the pasta is cooked, drain and add it to the sauce and mix through. Serve with a sprinkle of Parmesan cheese.
Recipe Notes

Recipe originally from Donal Skehan

Swedish pancakes

Make traditional thin pancakes by mixing flour, milk and eggs and a little salt to a smooth batter. Pan fry the batter to thin pancakes and serve with either a sweet jam, whipped cream, vanilla ice cream, fresh fruit or sprinkle sugar and cinnamon over.

Swedish pancakes
Print Recipe
Make traditional thin pancakes by mixing flour, milk and eggs and a little salt to a smooth batter. Pan fry the batter to thin pancakes and serve with either a sweet jam, whipped cream, vanilla ice cream, fresh fruit or sprinkle sugar and cinnamon over.
Servings
4 people
Servings
4 people
Swedish pancakes
Print Recipe
Make traditional thin pancakes by mixing flour, milk and eggs and a little salt to a smooth batter. Pan fry the batter to thin pancakes and serve with either a sweet jam, whipped cream, vanilla ice cream, fresh fruit or sprinkle sugar and cinnamon over.
Servings
4 people
Servings
4 people
Ingredients
  • 1 cup flour
  • 1/2 tsp salt
  • 2.4 cups milk
  • 3 tbsp butter melted
  • 3 eggs
Servings: people
Instructions
  1. Mix flour and salt in a bowl. Whisk in half of the milk and whisk to a smooth batter. Add the rest of the milk and the eggs. Melt the butter in the frying pan and whisk into the batter. The batter will be very thin (almost like for crêpes).
  2. In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake. Roll or stack them on a serving plate. Keep warm.

Cod with lemon & dill sauce

A quick and simple dish with fresh taste of dill and lemon.

Cod with lemon & dill sauce
Print Recipe
A quick and simple dish with fresh taste of dill and lemon.
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Cod with lemon & dill sauce
Print Recipe
A quick and simple dish with fresh taste of dill and lemon.
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Ingredients
  • 2 pieces cod fillet About 250 grams
  • 1/2 cup heavy cream / double cream
  • 5 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 4 tbsp dill chopped
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tsp lemon juice
Servings: servings
Instructions
  1. Preheat the oven to 220 C / 425 F.
  2. Mix cream, mayonnaise, Dijon mustard, lemon juice and chopped dill into a bowl and stir. Add salt and pepper to taste.
  3. Put the fish in an oven safe form and pour the sauce over. Put the form in the middle oven for about 20 minutes. Serve with boiled potatoes, rice also works.