As you may have noticed I disappeared again. Woops. I started a new job and in the hecticness of adjusting, I took a hiatus from cooking. But then this week, I realized this meant I'd dumped something fun I love and it was going to cause me to die at an early age from clogged arteries as well as develop ham hands. So I decided it was time to start cooking again.
So that's what I did. But I'm pretty sure I probably still failed at staving off clogged arteries and ham hands. See, it was cold and I wanted to make goulash. And when I make goulash I put a stick of butter in it, because if the noddles aren't buttery they just taste like paper. Woop-sy. Ham hand or no, it was really yummy, so I'm sharing the recipe with you. Enjoy.
Good enough to get Ham Hands Goulash
1 pound extra-broad egg noodles
Salt and freshly ground black pepper
1 stick butter, divided (you can use margarine for half of this, but DO NOT put margarine in your noodles. put butter. real butter. preferably smjor.)
2 Tbsp. fresh dill
20 chives chopped up
1 pound steak
1/2ish cup flour
1/2 small onion, peeled and chopped
4 to 5 garlic cloves, peeled and smashed
1 red bell pepper, chopped
2 teaspoons paprika
1 to 2 cups beef broth
1/2 cup sour cream
Take your steak and slice it against the grain as thin as you can manage. Pretend you're a butcher if it helps. Once it's cut up all nice and thin like a pro-butcher would cut it, season with some salt and freshly ground black pepper. Now dump it in a bowl. Dump the flour on top and toss to coat.
Now, boil some water. Once boiling, add some salt and the egg noodles, and cook until noodles have reached desired squishiness. Drain. Add 2-4 tablespoons of butter and the dill and chives to the pot, and stir to combine. Tell the noodles to sit in the pot until you're ready to deal with them.
While you're waiting on the noodles to get appropriately squishy, place a large skillet on the stove with 4 tablespoons of butter (you can use margarine here if you want). Add the floury steak to the skillet. Let it brown for a minute or so and then let the garlic, onion and pepper come visit their friend, steak, in the skillet. Cook a few more minutes.
Add in the beef stock and sour cream. Bring it all to a boil. Turn it down and let it simmer till the juicy stuff thickens up. When that happens it's done.
Spoon some noodles out on a plate. Glop some meaty-veggiey-saucy goodness on top. Sprinkle with some parmesean cheese if you like. Eat. Pat your tummy and say om nom nom.
So that's what I did. But I'm pretty sure I probably still failed at staving off clogged arteries and ham hands. See, it was cold and I wanted to make goulash. And when I make goulash I put a stick of butter in it, because if the noddles aren't buttery they just taste like paper. Woop-sy. Ham hand or no, it was really yummy, so I'm sharing the recipe with you. Enjoy.
Good enough to get Ham Hands Goulash
1 pound extra-broad egg noodles
Salt and freshly ground black pepper
1 stick butter, divided (you can use margarine for half of this, but DO NOT put margarine in your noodles. put butter. real butter. preferably smjor.)
2 Tbsp. fresh dill
20 chives chopped up
1 pound steak
1/2ish cup flour
1/2 small onion, peeled and chopped
4 to 5 garlic cloves, peeled and smashed
1 red bell pepper, chopped
2 teaspoons paprika
1 to 2 cups beef broth
1/2 cup sour cream
Take your steak and slice it against the grain as thin as you can manage. Pretend you're a butcher if it helps. Once it's cut up all nice and thin like a pro-butcher would cut it, season with some salt and freshly ground black pepper. Now dump it in a bowl. Dump the flour on top and toss to coat.
Now, boil some water. Once boiling, add some salt and the egg noodles, and cook until noodles have reached desired squishiness. Drain. Add 2-4 tablespoons of butter and the dill and chives to the pot, and stir to combine. Tell the noodles to sit in the pot until you're ready to deal with them.
While you're waiting on the noodles to get appropriately squishy, place a large skillet on the stove with 4 tablespoons of butter (you can use margarine here if you want). Add the floury steak to the skillet. Let it brown for a minute or so and then let the garlic, onion and pepper come visit their friend, steak, in the skillet. Cook a few more minutes.
Add in the beef stock and sour cream. Bring it all to a boil. Turn it down and let it simmer till the juicy stuff thickens up. When that happens it's done.
Spoon some noodles out on a plate. Glop some meaty-veggiey-saucy goodness on top. Sprinkle with some parmesean cheese if you like. Eat. Pat your tummy and say om nom nom.
