Goulash

Markus' Aunt from Switzerland makes this when she comes in the wintertime and he loves it. So

finally I asked her for it! It's long overdue to post it on the blog being that I got it in Apr 2009, but nonetheless it's pretty good. It's kinda like a beef stew, but not really. So in Ursula's own words:
"I send you the recipe I promised to give you"

2 persons

1 pound of beef ragout (stew meat)

2 carrots

2 celleries

2 onions
2 or 3 potatoes

garlic as much as you like or don't like
1 can tomatoes

Chop the veggies the same size as the ragout pieces are. stir fry the beef then add 1 spoon of flour salt pepper and 1 spoon of paprika and stir well. add 1 glass of redwine (you don't want to add wine ? no problem just add a little water) and 1 can of tomatoes then add all the veggies. it takes about 1 hour to simmer, you can always add some more gravy or water.

let simmer for 30-40 min, depends how tender the meat already is.

slice 2 or 3 potatoes the same size as the ragout pieces and add abt 30 min before the meat is ready and tender.

any questions ?? if not bon apetit

P.S. I really do think this serves more than 2 people just for the record.

from Aunt Ursula, Lugano, Swizterland

Broccoli and Cheese Calzone

I decided to try something different for dinner last night and stumbled across this recipe I had printed out from a Food Network Show I used to watch. I'm so glad I tried it. It was AWESOME!

• 1 (15-ounce) container part-skim ricotta cheese
  
• 8 ounces shredded part-skim mozzarella cheese
• 1 (10-ounce) package broccoli florets, thawed and drained
• salt
  
• Black pepper
• 1 pound bread or pizza dough, thawed
• 2 tablespoons grated Parmesan

In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.

Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.

Preheat oven to 400 degrees F.

Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.

**The only thing I added is italian sausage and some italian seasonings I just got from Paul Prudhomme (my fav).**

Robin Miller of Food Network