Hungarian Goulash

Ingredients

3 lbs boneless beef chuck, cut into 1½-inch (3.75-cm) pieces
2 teaspoons salt
¾ teaspoon freshly ground black pepper
2 tablespoons SLO Olive Arbequina Olive Oil
2 medium yellow onions, thinly sliced
4 cloves garlic, roughly chopped
2 tablespoons SLO Olive Reserve Aged Balsamic vinegar
3 tablespoons tomato paste
¼ cup all-purpose flour
3 cups beef broth
2 cups water
1½ teaspoons caraway seeds
2 tablespoons paprika (preferably Hungarian sweet paprika)
1 teaspoon dried thyme
1 bay leaf
3 carrots, peeled and cut into 1-inch chunks on the diagonal
1 pound small white boiling potatoes (baby Yukon Gold) cut in half (optional, if not serving over noodles)

Directions

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the oil over medium-high heat until hot and shimmering. Brown half the meat in a single layer, turning with tongs, for about 5 minutes. Repeat with the remaining oil and beef. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Stir in the tomato paste. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 minute. Add the broth, water, caraway seeds, paprika, thyme, bay leaf, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 2 hours, stirring occasionally.
Add the carrots and potatoes (if using) and cook, covered, for 1 hour more, until the broth is thickened, and the meat and veggies are tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the goulash, garnished with fresh parsley and a dollop of sour cream, if desired. If not serving immediately, let it come to room temperature, and then store in the refrigerator until ready to serve.

Originally posted from onceuponachef

Roasted Winter Vegetables with Balsamic Vinegar

Ingredients

Ingredients

Start by peeling and chopping all the veggies. I chopped all of them into 3/4 to 1 inch pieces. The onions and peppers were quartered.
Transfer chopped veggies to a bowl and add olive to it. Stir to combine. Then add the paprika, rosemary, salt, pepper. Toss everything together.
Transfer to a sheet pan. Bake at 400 F (pre-heated oven) for 18-20 minutes or until veggies are done yet firm.
Once veggies are roasted, transfer them to a bowl again (easier to mix in a bowl) and add garlic powder, balsamic vinegar and mix everything together. I would suggest reserving 1 tablespoon of the vinegar, taste test and only then add more. I did add all the 1/4 cup as per my taste.
Add in freshly chopped parsley and toss to combine.

Ingredients

24 oz of fresh mixed berries (can be raspberries, blackberries, blueberries, strawberries)
Angel Food or Pound Cake (choose your preference of light vs heavier)
Whipped Cream (homemade is easy and best; see below!)
2 Tbsp. SLO Olive Chocolate Balsamic Vinegar
2 Tbsp. SLO Olive Blood Orange Olive Oil

Instructions

Mash berries with a fork. Mix with Balsamic Vinegar. Let sit for 20 minutes to allow syrup to form.
Cut cake into small pieces. Toss it with Blood Orange Olive Oil.
Make the trifle layer in a champagne or martini glass in this order, repeating at least two layers:
- Cake pieces tossed in olive oil
- Fresh whipped cream
- Berries in balsamic syrup
Cool in the fridge during dinner so all flavors blend then whip it out for the perfect meal finale.

Ingredients

Instructions

Combine gin, strawberry puree, and balsamic vinegar in a shaker with ice. Shake well and strain into a chilled glass. Top with club soda and garnish with fresh berries.