My Menu Blog

3 tbs. canola oil
1 (4 lb.) boneless rump roast
3 onions, sliced
2 tbs. Hungarian sweet paprika
2 bay leaves
1 sprig rosemary
1 sprig thyme
4 cloves garlic, crushed
2 cups reduced-fat, low-sodium beef broth
1 cup water
1 cup dry red wine
Coarse salt and freshly ground black pepper
2 lbs. new potatoes, scrubbed
8 carrots, cut into 1½” thick pieces

1. Preheat oven to 300°.
2. Heat oil in a large dutch oven over medium-high heat.
3. Add the roast and sear on all sides. 8 to 10 min. (a good dark brown sear)
4. Remove the meat from the pot and set aside.
5. Reduce the heat to medium.
6. Add onion and cook, stirring frequently until deep golden brown, 8 to 10 min.
7. Add the paprika, bay leaves, rosemary, thyme and garlic. Stir to combine and cook until fragrant, 45 to 60 seconds.
8. Add the broth, water and wine. Bring to a boil.
9. Return the roast plus any accumulated juices to the Dutch oven.
10. Season with salt and pepper.
11. Cover with a tight-fitting lid, transfer to the oven and bake for 1 hr.
12. Turn roast, add the potatoes, carrots and stock. If necessary, cover and bake an additional hr. or until tender.
13. Remove the pot from the oven. Transfer the roast to a warm platter.
14. Tent loosely with foil to keep warm.
15. Remove and discard bay leaves.
16. Taste the sauce and adjust seasoning with salt and pepper.
17. Spoon sauce and vegetables over roast and serve immediately.

1 lb. cubed boneless, skinnless chicken breast
1 package mushrooms, sliced
1 small onion
minced garlic, to taste
1 cup sour cream
paprika

1. sautee garlic and onion in olive oil
2. add chicken, salt and pepper, cook until done
3. add mushrooms, cook until soft
4. add paprikash and sour cream

serve over egg noodles or brown rice

2 tsp. papkrika
1 tsp. dried thyme
½ tsp. salt
¼ tsp. ground nutmeg
¼ tsp. garlic powder
1/8 to ¼ tsp. cayenne powder
1 tbs. olive oil
1 lb. uncooked medium shrimp, peeled and deveined

1. In large skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 sec., stirring constantly.

2. Add shrimp, saute for 2-3 min. or until shrimp turn pink, stirring occasionally.