Cilantro Chicken

DIRECTIONS

Heat butter in a saucepan over medium heat.
Add onion and garlic and saute until soft.
Add chicken breasts and saute until golden brown.
Add salsa verde, chicken broth and cilantro.
Reduce heat to low and simmer for 3 to 5 minutes.
Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.


INGREDIENTS

4 boneless chicken breasts
2 tablespoons butter
1⁄2 cup sliced onion
2 cloves fresh garlic, crushed
1 cup chopped fresh cilantro
1 1⁄2 cups salsa verde or 1 1/2 cups green tomatillo sauce
3⁄4 cup chicken broth
1⁄2 cup fresh tomato, chopped
1⁄2 cup green onion, thinly sliced

Beef Tips

DIRECTIONS

In a large skillet, heat oil over high heat.
Saute the onion until translucent.
Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet.
Stir in garlic powder, salt and pepper.
Bring to boil and reduce heat.
Cover and simmer for 1 1/2 to 2 hours.
Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.
Serve over egg noodles.


INGREDIENTS

2 lbs cubed beef stew meat
1 onion, chopped
1 package brown gravy mix
1⁄4 cup soy sauce
1⁄4 cup Worcestershire sauce
2 cups water
3 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon salt
1 teaspoon ground pepper
1 cup water

Bayrischer Gulasch German Goulash Stew Crock Pot

DIRECTIONS

Heat olive oil in a casserole, add meat and pan fry until brown.
Add onion and heat until transparent.
Then add carrots, potatoes and herbs and stir for a few minutes.
Add red wine, tomatoes, tomato puree, garlic powder and caraway seeds - simmer for about 2 to 3 hours, adding some water if necessary.
Crock pot: cook in a crock pot on high for 4 to 5 hours - reduce the liquid if cooking this way to about 1/4 bottle red wine.
Serve with sour cream, dumplings or noodles.(And crusty bread - such as German Sourdough bread.).


INGREDIENTS

2 lbs lean and trimmed stewing beef
2 big onions, peeled and diced
2 -4 tablespoons olive oil
1 tablespoon dried herbs (such as thyme, rosemary and marjoram)
3 -4 teaspoons sweet red paprika
2 large carrots, peeled and diced
4 potatoes, peeled and diced
1 (425 g) can peeled tomatoes
1 tablespoon tomato puree
2 teaspoons garlic powder or 2 peeled crushed fresh garlic cloves
1 teaspoon caraway seed
0.5 (325 ml) bottle red wine
salt & freshly ground black pepper

Basic Vegetable Broth Slow Cooke

DIRECTIONS

Place all ingredients in slow cooker with 7 cups water.
Cook on low heat until vegetables are tender, about 6 hours.
Strain into large bowl, pressing vegetables to extract liquid.
Let cool 30 minutes.
Refrigerate uncovered until cool.
Cover and refrigerate for up to 3 days or freeze for up to 1 month.


INGREDIENTS

2 carrots, chopped
2 celery ribs, chopped
2 onions, unpeeled, chopped
1 large tomatoes, chopped
3 garlic cloves, halved
1⁄2 cup mixed mushrooms, chopped
1⁄4 teaspoon salt
1⁄4 teaspoon peppercorn
2 bay leaves