Homemade Sloppy Joes

You can find various styles of beef sandwiches, beef on a stick, or beef pockets like empanadas throughout the world. The sloppy joe sandwich is uniquely American, though, and something that many people will relate to their childhoods. Most people grew up making sloppy joe sandwiches using sauce from a can, but it is possible to make it from scratch with fresh ingredients. We found that making homemade sloppy joes was not only easy, but the taste was better than what you can get from a pre-made sauce. You also have the option to make a different twist on the dish as well, perhaps making it a little spicy, but we chose to go with a traditional approach.

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Fresh Ingredients

INGREDIENTS

  •  1 lb Ground Beef
  •  1/2 Medium White Onion – diced
  •  2 cloves Garlic – minced
  •  1 Red Pepper – diced
  •  3/4 cup Ketchup
  •  1 dash Worcestershire Sauce
  •  2 tbsp Brown Sugar
  •  1 tsp Dijon Mustard
  •  Salt and Pepper to taste
  •  2 cups Water
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Beef and Peppers

INSTRUCTIONS

Place the ground beef and onion into a large skillet and heat over medium-high heat, breaking the ground beef up as it cooks, until the meat is browned and the onion is soft, about 10 minutes. Add the garlic and pepper and cook for another 2 to 3 minutes. Add 1 cup of hot water and stir, being sure to scrape the bottom of the skillet to incorporate all of beef bits into the sauce. Add the ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt and pepper. Add another cup of hot water, bring to a simmer, reduce the heat to medium-low and cook until the sauce is thick and the liquid has been reduced, about 40 minutes. Serve on buns.

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Reducing the Sauce
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Creating a Traditional Sloppy Joe Sauce
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Finished Sandwich

 

Hungarian Goulash Stew

We had goulash a couple of different ways when we were in Budapest and neither of them were anywhere close to what we’d eaten before. In Hungary, goulash is actually a soup with beef, potatoes, and carrots in rich broth. We also found restaurants that offered a heartier version of the dish that is served as a stew, which is what westerners envision when they hear the word goulash. The key to the dish is the paprika, which comes in mild, medium, and hot varieties. For our version of goulash stew, we chose to use hot paprika, which we brought home with us from Budapest. Another thing that we found common in Hungary was to have both potatoes as well as rice, noodles, or dumplings in addition, which helps to soak up all of the flavor of the sauce. We think that the dish turned out to be quite delicious and will certainly make it many times in the future.

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Simmering the Goulash

INGREDIENTS

  •  2 lbs Beef Bottom Round Roast – trimmed and cut into 2 inch cubes
  •  3 tbsp All Purpose Flour
  •  3 to 4 tbsp Olive Oil
  •  2 Yellow Onions – roughly chopped
  •  2 Peppers (1/2 Red, 1 Green, 1/2 Yellow) – roasted, peeled, and roughly chopped
  •  2 Garlic Cloves – minced
  •  2 tbsp Hot Paprika (3 tbsp if using mild)
  •  2 tbsp Red Wine Vinegar
  •  1 can (15 oz) Whole Tomatoes – hand crushed
  •  5 cups Beef Stock
  •  10 Small Golden Potatoes – cut in half
  •  Salt and Pepper to taste
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Onions, Peppers, and Garlic

INSTRUCTIONS

Heat the oil in a Dutch Oven (or stew pot) on the stove to medium-high heat.  Add the meat to the oil and generously season with salt and pepper. Sautee the meat until it is browned on all sides. While the meat is cooking, sprinkle it with the flour and continue to stir to even out the flour and remove any lumps. If necessary, add more oil to keep the meat from sticking. Add the onions, garlic, peppers, and paprika and cook for 2 to 3 minutes. Add the vinegar, tomatoes, and beef stock to the pot and stir. Be sure to scrape the bottom of the pot to incorporate anything that might have gotten stuck when the meat sautéed. Bring to a boil and lower the heat to low, cover, and let simmer for an hour, stirring occasionally. Taste the broth and add salt and pepper if necessary. Add the potatoes and continue to simmer for an additional 30 minutes or until the potatoes are fork-tender. Serve with rice.

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Beef Dusted with Flour
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Roasted Peppers
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Peppers, Onions, and Beef
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Our Version of Hungarian Goulash
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The Original Goulash Stew in Budapest

 

The Food of Budapest, Hungary

It certainly shouldn’t be surprising that you can find just about any type of cuisine that you would like in a city the size of Budapest. Especially in the tourist areas, you can find restaurants featuring traditional Hungarian dishes, but you are just as likely to find Italian, Asian, Mediterranean, and even Mexican restaurants. It is also not surprising that you can find plenty of American fast food restaurants throughout the city. When it comes to Hungarian food, it is definitely meat and starch (potato/rice) forward and vegetables are almost an afterthought. One of the things that did surprise us were the number of restaurants specializing in burgers that we found everywhere. Not fast food restaurants, but just restaurants that offered many varieties of burgers on their menus.

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Goulash Soup
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Beef Tenderloin with Letcho and Fried Potatoes
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Chicken Paprikash
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Boar Cheeks with Napkin Dumplings

Goulash soup was probably the most common item that could be found on almost any Hungarian menu, but it is truly a soup and not what most of us think of when we hear the word goulash. You will also find meat stews listed and sometimes it will even be listed as goulash stew. Another common menu item is Chicken Paprikash, which is chicken and cottage cheese noodles covered in a paprika sour cream sauce. Cottage cheese noodles are pretty similar to spätzle. You will find many menu items that feature “letcho”, which is a pepper and tomato stew that can be combined with different proteins or eaten on its own. Another common item that you find as an appetizer is duck liver pate with the local flatbread, very similar to naan.

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Goulash Stew
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Duck Liver Pate
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Lamb Soup with Duck Liver Dumplings
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Leg of Goose with Red Cabbage

Needless to say, there are plenty of other choices for Hungarian dishes including boar cheeks with dumplings and lamb soup with duck liver dumplings. There are also Hungarian deserts such as an almond cake, but one of the most famous is probably the chimney cake. We got our chimney cake from a food truck where it was cooked over burning embers. It is then coated with your choice of flavors and we decided on a simple cinnamon sugar. Since burgers were so prevalent, we did decide to get a burger one day and since we like spicy food, we ordered a spicy burger. It turned out to be so spicy that we were barely able to eat it.

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Spicy Burger
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Chimney Cake
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Traditional Almond Cake
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Grilled Calamari

With six days in Budapest, we didn’t limit ourselves to just Hungarian food, but also ate some seafood and Italian food as well. In the main tourist areas, you will sometimes find that the restaurants offer a “tourist menu”, which is usually a three course meal focusing on Hungarian dishes. It is probably focused on those tourists that come from the cruise ships that stop in Budapest where the people only have a single day in the city. We found some of the best restaurants tended to be in the Jewish Quarter and we even ate an excellent meal at an Israeli fusion restaurant called Mazel Tov that was recommended to us by several people.

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Spaghetti Arrabbiata
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Fried Calamari
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Cooking Chimney Cakes
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Mussels in White Wine Sauce

When visiting Budapest, you will certainly have plenty of options of restaurants to choose from. We definitely enjoyed the different meals that we ate and it would be difficult to choose a favorite, but you should certainly try some of the paprika based dishes. All of the restaurants usually had English as well as Hungarian descriptions as well as German sometimes. Many of the tourist restaurants also include picture menus, but we didn’t find those to be necessary. Fortunately we did a lot of walking during our time in Budapest, otherwise all of the heavy meals might have taken their toll on our wastes.

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Pastrami Sandwich at the Israeli Fusion Restaurant
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Buffet on the Dinner Cruise Ship
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Fresh Olives
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Spoon Restaurant on the Danube River