Tag Archives: Beef

Beef Stroganoff

Comfort food, anyone? We’re in the cold weather months in Guatemala, or so they should be. The weather has been acting crazy in the past year, so some days it’s cold, and other days you leave the house wearing your sweater and return a flustered mess. Still, we are in the mood for soups, stews, or hearty pasta dishes. It’s the kind of food we all crave in the chillier months. We shared a Cauliflower Alfredo Sauce recipe with you recently, and we have another spin on a classic pasta dish for you today. It’s Beef Stroganoff, with loads of tasty mushrooms, savory beef and… no sour cream. We’re looking out for your health, so we found a recipe that swapped sour cream with natural yogurt, and as a bonus… it’s ready in 30 minutes (you’re welcome), and we guarantee your family will love it. It’s so good, you could serve it to your friends, so invite them over for a little wine and some of this delicious beef stroganoff.

Look for egg noodles for this recipe, preferably the wide variety.  You could also use regular spaghetti, or any pasta you prefer and it would be fine.

Enjoy!

Helga

Beef Stroganoff

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Guatemalan Cuisine: Salpicón

Salpicón is one of my favorite local dishes; it’s made out of beef stock that you get from cooking a cut of round-eye beef in a pressure cooker.  Once the meat is cooked, you leave the stock aside and process the cooked meat in the food processor to get a really fine mince. You add chopped onion, tomato, cilantro and radish to your processed meat, all these additional ingredients are uncooked.  Radishes are optional, and some people also like to use a few spearmint leaves which gives the dish a particular flavor.

I hadn’t made salpicón in my own home until recently for one solitary reason. Pressure cookers scare me.  But, I decided to buy one and try not think about all the stories I’ve heard about them blowing their tops in people’s kitchens.  They have extra safety gadgets now, so I tried to convince myself that everything would be fine, and it was.

When I was taught to make this dish, I was instructed not to add salt to the pot at first, that instead I should add salt to the stock when the meat was already cooked.  I am doing as I am told, so let’s all do it that way. Another tip I was given is when heating the stock at the end, to dump a small bunch of cilantro and let it cook for about 10 minutes, roots and all.  You can fish it out before serving, and it will give your stock a wonderful flavor.

I really hope our international readers give this recipe a try, you will love it. It’s actually a healthy dish full of delicious flavor and it is so comforting.  Of course, it is not complete if you don’t have corn tortillas, white rice a good squeeze of lime juice and some avocado to add to your bowl.

Helga

Salpicón

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Beef and Bean Stir-fry

As you know, I am constantly looking for easy and healthy recipes for my weekday cooking so when I find a really good one, you know I’ll want to share it with you. Nowadays, I also need to make sure that the recipes I use at home pack lots of protein and nutrition for my Crossfit loving husband. This Beef and Bean Stir-fry has it all, it’s full of flavor and it was good enough for my 5-year-old to eat without complaints. I used regular white beans for this, because that is what I had at home.

Next time, I would use the larger variety (white kidney beans), just because I think they make the dish look more appealing. Among the ingredients you’ll find orange juice and ginger. These are the ingredients that take this dish to another level, so don’t skip them! Make sure you use natural orange juice, I squeezed a couple of oranges to get what I needed and also used some of the zest for a little extra flavor.

If you have kids at home like me, set their portion aside before adding chili pepper as a final touch.

Helga

Beef & Bean Stirfry

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