It is the end of an era folks. Today is the last reveal day for group C during Secret Recipe Club. I've been blogging with the group for a little over two years and it has really made me step up my blogging game. It has made me keep up with posting recipes and keep track of things I do. Usually, it's somewhere along the lines of "hey, that banana bread recipe was really great but I can't really remember which of 10 banana bread recipes it was or how I changed it..."
This has been a wonderful group and I will miss it so much. If anyone knows of any other similarly fun blogging challenges that you're part of, please let me know. I'll have some time to fill.
For my last secret recipe club post, I'm so happy I was able to explore Where's My Spoon by Adina. She lives in Germany and has a really fabulous selection of recipes. I was super interested in her black bean brownies (which I made tonight and which were delicious, but didn't seem special enough for a final post since lots of people have been posting black bean brownies recently). I was also interested in her Arab Almond Cake and German Cheesecake, which I will absolutely make in the near future.
I opted to make her Beef and Apple Goulash, which was delicious and complex. It had just the right amount of sweet and tart flavors from the apples and it went perfectly with another recipe for Czech Bread Dumplings. I made these with fried cabbage, which was so delicious I wish I had recorded what I put in it. Next time, I suppose
Thanks Adina. This recipe was perfect and I know I'll make it again.
- 2 lbs beef chuck, trimmed of larger pieces of fat and cut into bite sized pieces
- vegetable oil
- 2 medium onions, diced
- 3 stalks of celery, diced
- 4 garlic cloves
- 2 cups beef stock
- 12 oz carrots, peeled and chopped
- 2 granny smith apples
- 1 sprig thyme
- 1 sprig rosemary
- bay leaves
- 3/4 cup yogurt or sour cream
- honey as needed
- salt and pepper
- Dust beef with flour and cook in oil in a dutch oven until well browned on all sides. Do this in batches and remove beef from pan
- Add onion, celery and garlic to pan, scraping up the fond. Add thyme, rosemary, bay leaf and beef stock after vegetables are tender.
- Add beef. Cover and cook for 1 hour
- Add carrots and cook for 15 minutes. Then add diced apple and cook another 15 minutes
- Add dairy and stir in until well incorporated. Season to taste with salt and pepper
- Serve immediately over noodles, bread dumplings etc with fresh parsley and cabbage