EASY AND DELICIOUS GOULASH RECIPE | GOULASH RECIPE | TRY THIS WITH RICE ????????????
670G BEEF FOR STEW
1500ML BEEF OR CHICKEN BROTH
230G CANNED OR FRESH SKINLESS TOMATOES
1 MEDIUM ONION
3/4 OF A MEDIUM RED BELL PEPPER
1 1/2 TSP SWEET PAPRIKA
1/2 TSP AROMATIC SPICE BLEND (OPTIONAL)
1/2 TSP WHITE PEPPER
3 1/2 TBSP OLIVE OIL
1 1/2 TBSP BUTTER
1 TBSP FLOUR
2 CLOVES OF CRUSHED GARLIC
2 MEDIUM POTATOES
#goulash#brunch#heartymeal
White Sauce for bbqs, shawarma or fried food
For Marination:
Chicken tenders: 500g
Pickle Brine: 1 cup (you can use vinegar, I used pickle brine from gherkins jar)
Buttermilk : 1 cup (Mix the 250 ml milk and 1 tbsp lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly)
Black pepper : 1 tsp
Cayenne pepper: 1/2 tsp
For Coating:
2 cup Plain flour
1/2 cup Potato Starch (or you can use cornflour )
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp chilli powder
1 tsp salt
1 tsp white pepper
4 beaten egg whites
Method:
1- Drain the pickle brine from the pickle jar.
2- Take Chicken tenders, Combine the pickle brine, buttermilk, black pepper, & cayenne, paprika, in a sealable container. Cover & leave for 2 hours.
3- Once the chicken is ready, start heating the oil in wok at 170c.
4- In a plain flour, Combine potato starch, garlic powder, onion powder, paprika, chilli powder , salt, white & pepper. Mix & set aside.
5- Add the egg whites into a bowl and whisk.
6- Transfer the chicken from the marination , into the egg whites. Then, one piece at a time, dip in the flour mixture.
7- Allow the chicken fingers to sit for 10 minutes before frying.
8 - Fry the chicken fingers for 5-6 minutes or until golden brown.
Serve & Enjoy
Slow Cooked Beef Stroganoff
Slow Cooker Beef Stroganoff is the stew version of traditional Beef Stroganoff. Slow cooked beef that's fall-apart tender in a creamy Stroganoff sauce with golden brown buttery garlic mushrooms.
It's made with economical stewing beef yet it tastes like a million bucks!
PRINT RECIPE:
How to make creamy Mashed Potatoes
Get the Recipe:
⭐️ Mashed potatoes are the ultimate side dish and comfort food in one. Perfect for Thanksgiving and Christmas or any family dinner when you feel like something cozy.
⭐️ Ingredients
2½ pounds potatoes Yukon Gold, weighted after peeling. Cook them covered in water with 1 teaspoon of salt.
4 tablespoons butter or dairy-free butter.
½ to 1½ cups milk or unsweetened soy milk. Start with ½ cup and add more based on your preference. We like it with 1½ cups of milk.
¾ cup parmesan if grated at home, or ½ cup if pre-grated. Also dairy-free cheese.
⅛ teaspoon nutmeg grated, or more to taste.
1 teaspoon salt or more to taste.
SERVING SUGGESTIONS
chives (finely chopped)
black pepper (freshly ground)
mushroom gravy
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Quick & Easy Autumn Comfort Food | Pork Chops with Creamy Mustard Sauce
These succulent pork chops are pan-fried and finished in the oven, all served in a warming, creamy-mustard sauce. Super-quick to cook - they're ready in about 15 minutes.
This simple recipe makes a great weekday Autumn dinner.
Free printable recipe is available on our site:
Ingredients
4 thick cut, bone-in, Pork chops
½ tsp salt
½ tsp black pepper
1 ½ tbsp sunflower oil
240 ml (1 cup) chicken stock
1 heaped tbsp wholegrain mustard
120 ml (½ cup) double (heavy) cream
1 dash (about ⅛ tsp) Worcestershire sauce
To serve:
2 tbsp freshly chopped parsley
Freshly ground black pepper
Instructions
1. Preheat the oven to 175C/350C.
2. Place the pork chops on a plate and sprinkle on the salt and pepper.
3. Heat the oil in a large pan over a high heat.
4. Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
5. Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
6. Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan.
7. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.
8. Stir in the mustard, then stir in the cream and Worcestershire sauce.
9. Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
10. When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
11. Divide the rested pork between plates and pour over the sauce.
12. Sprinkle with parsley and black pepper and serve.
Notes
#Autumn #Recipe #ComfortFood
Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Reduction Sauce Pan:
❤️ Porcini Salt:
❤️ Traditional 18 year Old Balsamic Vinegar:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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