Beef Stew

In Germany, traditional German recipes play a great part during festivals and celebrations. The food and recipes differ according to the region and some foods are linked with the traditions and culture of Germany.

The most famous of German food is their sausages and sauerkraut. However, the different types and specialties differ from region to region and most of them are closely guarded secrets that have been handed down from generation to generation.

Beef Stew

Unfortunately however, traditional German recipes are at the risk of being forgotten due to the emergence of large supermarkets and food outlets where ready to eat popular German food such as sauerkraut dumplings, sauerbraten, etc. can be readily bought. Only a very few of the young generation of Germans know how to prepare traditional German recipes and unless the German art of cooking is revitalized, there is a great risk of the traditional German Recipes passing away into the realms of past and forgotten glories.

Germany is also reputed for its red meat; not only beef and pork but also for its very popular venison and rabbit as well as ham, salami and salted beef and of course the very famous German potato dumplings and other potato dishes that are traditionally consumed with meat.

Some of the more popular Traditional German Recipes are:

- German Frankfurters which are different from the American Frankfurter and is made with smoked pork and served with mustard.

- Sauerkraut is another traditional German recipe which is very popular and is made out of cabbage which is finely sliced and fermented. It can be eaten on its own or used as a part of a recipe.

- Bratwurst is a popular sausage which is prepared out of beef or pork and generally eaten with ketchup or mustard.

- Spatzle is a type of noodles made with flour, eggs and salt and cooked in boiling water and is eaten in the same way we eat noodles with beef, pork or other side dishes.

- Linsen, spätzle und saitenwürstle - This noodle like dish is cooked and eaten with frankfurter-style sausages.

- Kässpätzle - A lovely dish of spatzle which is mixed with grated cheese and fried onions, and baked.

- Gaisburger marsch is made according to a very traditional German recipe where beef stew, containing beef cubes, potatoes and spätzle are topped with onions which is then fried in butter.

For those with a sweet tooth, on top of the list of traditional German recipes is The German variation of our Black forest Gateau called - Schwarzwälder kirschtorte and is a chocolate layer cake sandwiched with whipped crème and cherries and decorated with more cherries and chocolate shavings or Stollen which is more a fruit bread which can be compared to Christmas cake and made with dried fruit.

With so much emphasis placed on food, there is always healthy rivalry between the locals of the region trying to prove that each has the best traditional German Recipes than the other. In order to ensure that the rich traditions of Germany are kept alive, the young must be taught the traditional German Recipes while German migrants should make an effort to teach traditional culinary recipes to their descendents.

During a recent visit to Adelaide in Australia, I was very fortunate in being able to visit a little German village called Handorf where the German heritage is zealously preserved. There were lots of quaint little shops that sold delicious food made according to traditional German Recipes and mouth watering marzipan chocolates, which prove that traditional German Recipes were still doing well in other parts of the world.

Traditional German Recipes

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You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is extremely diverse including a wide variety of foods and recipes from national and regional cuisines. France really offers one of the richest cuisines in the World.

French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods include a variety of breads, savory dishes, desserts & pastries, and some preserved foods. Common breads in the French cuisine include Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).

Savory dishes include Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).

Desserts & pastries include Chocolate Mousse, Crème Brûlée, Mille-feuilles, Choux à la Crème (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate éclair shaped to resemble a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), Gâteaux (cake), Éclairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods include Cassoulet, Choucroute garnie, and Duck confit.

Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Côte d'Azur, and Corsica.

LORRAINE dishes include Quiche Lorraine, Potée Lorraine, and Pâté Lorrain. ALSACE specialties include Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Spätzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flambée, and Baba au rhum.

NORD-PAS-DE-CALAIS (ARTOIS, FLANDERS, HAINAUT) - PICARDY dishes include Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (sweet water fish stew), Escavêche (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.

NORMANDY dishes include Tripes à la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules à la crème Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). BRITTANY specialties include Crêpes, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).

LOIRE VALLEY/CENTRAL FRANCH dishes include Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté), and andouillettes (sausage made with chitterlings). Burgundy specialties include Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).

RHÔNE-ALPES dishes include Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).

AVEYRON dishes include Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes sautéed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).

LANGUEDOC dishes include Brandade de morue (puréed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).

PROVENCE/CÔTE D'AZUR specialties include Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Niçoise (varied ingredients, but always black olives, tuna), Socca, and Panisses.

James Burrows writes for Holiday Velvet, a website providing listings for Hotels, Villas, Holidays in Paris, France, and Holiday apartment Rentals.

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A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.

1 pound ground beef

Beef Stew

8 (6-inch) corn tortillas

1 small onion, diced

1 pound processed cheese food, shredded

1 (4 oz.) can green chili peppers, chopped

1 (10.75 oz.) can cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes

1 tablespoon olive or vegetable oil

1 (10 oz.) can diced tomatoes and green chilies, undrained

2 garlic cloves, minced

1 cup water

1 cup fresh tomato, diced

1/2 cup onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

5 teaspoons cold water

1 (16 oz.) can refried beans

10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil

3 pound beef chuck roast, cut into 3/4-inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can roma tomatoes, with juice

2 (4 oz.) cans chopped green chili peppers, drained

1 (12 oz.) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

2 tablespoons Worcestershire sauce

Salt to taste

Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.

Authentic Mexican Recipes for Green Chili - Green Chili Casserole

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

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Traditional goulash is made with beef, vegetables including onions, paprika, tomato, and spices. The name comes from the Hungarian word for herdsman or cattle stockman. This Hungarian dish is made either as a stew or soup.

You can use hot or mild paprika and a little caraway seed, garlic or wine is also nice in the recipe. In the traditional goulash recipe, onions are fried until they are golden and then the paprika and meat are added, so the flavor of the paprika comes out when it touches the hot fat but it does not get bitter or burn.

You can make this dish using pork, lamb, or veal if you do not want to use beef. The meat is cut into chunks before you use it. Stock or water is also added and then caraway seeds or garlic can go in after it has been simmering for a while.

Parsnip, carrot, bell pepper, fresh tomato, or celery are optional ingredients, as are thyme, bay leaves, and hot chilies. You might like to add some diced potatoes to make the dish more starchy and therefore smoother and thicker. A little wine vinegar or white wine can also go into it, to round out the flavor.

International Variations

Many countries have a similar dish to this one, since it is quite a basic beef stew. For example, in Austria, the dish is served without tomatoes but with extra onions as well as little dumplings. In Germany, potatoes are added and the broth is tomato-flavored.

Lamb, beef, pork, or occasionally fish might feature in the Dutch version and many people prefer to use ground beef to make this recipe in the United States, Canada, and Australia. It is served with macaroni, noodles, or pasta. In some parts of New England, this ground beef and tomato sauce-based dish is known as "American chop suey" or "American goulash."

Slow Cooker Goulash Recipe

This recipe makes enough to serve four to six people and the resulting dish is really flavorful. You can use yogurt instead of sour cream if you prefer. For a more watery consistency (more like soup than stew), use a pound of meat instead of a pound and a half. Serve it with buttered noodles tossed with poppy seeds.

What You Will Need:

• 1 1/2 lbs round steak or beef stew meat, in 1 inch cubes


• 2 tablespoons sweet paprika


• 2 tablespoons tomato paste


• 1/2 teaspoon salt


• 1/2 teaspoon black pepper


• 2 minced cloves garlic


• 1/4 cup sour cream


• 1 cup water


• 1/4 cup all purpose flour


• 1 cup chopped onion

How To Make It:

Put the beef, garlic, and onion in the crockpot and sprinkle the salt and pepper over the mixture. Mix half the water with the paprika and tomato paste and pour this over the top. Cover and cook for eight or nine hours on low. Mix the rest of the water with the sour cream and flour and stir this into the goulash. Cook for fifteen minutes uncovered or until it is thick.

Beef features in many of the best crockpot recipes and the long, slow cooking really brings out its meaty flavor, making it tender and delicious too. Crockpot recipes are great for people who are at work all day and want to come home to a wonderful-smelling house and a dinner which is ready to serve.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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