Skip to main content

Ukrainian Beef Stew


One of my very first non traditional American meals served was 
Hungarian Goulash.  It was immediate love.  Served it to both sets of meat eaters in-laws.  One review was as expected because it did not fit their 60+ year preconceived notions of goulash or stew.  Appreciation of culinary cuisine does not exist there.  The other immediately asked for the recipe and has since made it several times.  What was there not to love?  Meat, potatoes, carrots, all swimming in a savory gravy.

When Ukrainian Stewed Beef and Potatoes was discovered a few weeks back, my initial reaction was another version of Hungarian goulash.  Upon closer inspection, one sees the differences.  Vast difference.  Differences similar to American stew vs pot roast.  Both stew and pot roast contain beef, carrots, and potatoes yet no one would classify these two dishes as the same.  I found myself becoming excited for a hearty soul filling dish.

Modifications Made:
Hungarian paprika replaced smoked paprika.  Russet potatoes replaced white potatoes.

Scaled for Likability: Great
Nope, this is definitely not Hungarian goulash.  It is not better or worse but as good.  Thick flavorful sauce enclosing tender chunks of meat and potatoes.  Three ingredients that made this entirely different from the Hungarian goulash: tomato sauce, heavy cream, and dill.  Don't skimp out on the dill.  In fact, the dill was such a stark contrast to the flavors, I added extra to my bowl.

Oh, and if you want to American-ize this perfect Ukrainian dish, steamed fresh green beans mixed in at the last minute is wonderful. 

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi