Shared No. 104: “Korean Beef Bowls with Spicy Slaw” — by Emily (Her Blog: The Balanced Table)

Food, Tipps

As you might have noticed already, I love spicy Asian food. But I don `t know the Korean cuisine very well yet. Thus, I`d like to share Emily`s recipe with you. Her blog “The Balanced Table” contains many other delicious and creative recipes that earned the label “balanced” very well.

I also like her illustrations. It`s springtime, let`s enrich our meals with more colorful vegetables (no ketchup is no vegetable!) and spice it up!

There’s nothing like revisiting a recipe you love. These Korean Beef Bowls are just that. I created this meal a while back by morphing several different recipes together. Now, sometimes when I do this, it turns out great. Other times my creativity gets the best of me and disaster ensues. These Korean Beef Bowls though, […]

Korean Beef Bowls with Spicy Slaw — The Balanced Table

Tipp No. 108: “Iranian Meatballs with Saffron Rice” (Easy, Delicious Recipe)

Food, Tipps

Ingredients (2 pers.):

 1  medium onion
 250 g  ground beef
 1 tsp ground saffron dissolved into 1/4 cup hot water
 1 tsp butter
 2 tsp oil
 2 tsp tomato sauce
 1 tsp turmeric
 1 tsp pepper

Place the ground beef in a large bowl. Grate the onion using a blender or grate and add to the bowl with salt pepper and turmeric.
Add half of the saffron to the bowl and mix them well with your hand until it starts to look like a paste and stick to your fingers.
Now start to make cherry sized meatballs and place them in a non-stick pan.
Add vegetable oil and the butter to the pan and saute the meatballs over medium-low heat until lightly brown.
Then add the rest of the saffron, lower the heat to minimum, cover the lid and let it cook for 10 minutes.
Add the tomato sauce and gently stir for 4-5 minutes. Set aside

Serve it with saffron rice and enjoy!

“shahiat jayida !” (Enjoy! Guten Appetit!)

Tipp No. 105: “Home-made Rye Noodles with Beer-Braised Beef” – Norwegian Recipe


Ingredients (Serves 4-6) :

  • 1 parsnip
  • 1 onion
  • 1 carrot
  • ¼ cup oil + 1 Tb
  • 1 Tb butter
  • 1 kg (2.2 lb) beef (slow cooking beef, i.e. chuck roast or brisket)
  • 18 oz good ale (a typical bottle of beer is 12oz, so you will use around 1 1/2 bottles)
  • Salt & pepper

Rye Noodles

  • 2 cup (240g) fine rye flour
  • 2 cup (280g) flour (if using all purpose, then you will need to sift it first)
  • 4 eggs
  • 10 Tb water
  • hard goat cheese (optional)


  • Chop the parsnip, onion and carrot finely.
  • In a large, heavy-bottomed pot, heat the oil over medium heat and add the chopped vegetables.
  • Sauté the vegetables until softened and golden, about 10 minutes.
  • Remove from the pot and set aside.
  • Turn up the heat and add 1 Tb of butter and 1 Tb of oil to the pot.
  • Pat the meat dry and cut the meat into four equal pieces.
  • Place the beef in the pot and sear all sides until browned.
  • Add the vegetables back into the pot and gently pour the ale over everything.
  • Add 1 Tb of salt and give it a nice stir.
  • Turn the heat to low, cover with a lid and let it simmer for around 3-4 hours (checking once every hour or so to turn the meat).

In the meantime, prepare your noodles.

  • In a bowl, blend the fine rye flour and white flour (tipo 00 is a good choice) together.
  • Pour out onto a clean surface. Make a well in the middle of the flour with your fingers and crack both eggs inside. Add 5 Tb of the water. With a fork, begin to whisk the eggs gradually adding a little flour from the sides of the well from time to time until it makes sense to stop using the fork and dive in with your hands.
  • Add the remaining water as you go along if the dough is too dry (you might find you need more or less liquid depending on the size of your eggs, the humidity, etc.). Begin kneading the dough by hand until it is firm, but smooth and elastic. It should take you about 10 minutes.
  • Let the dough rest, covered with a cloth, for at least 30 minutes.
  • Divide the dough into 4 pieces.
  • Flatten the first dough, just thin enough to fit through the first setting on a pasta machine. You will want to make your way through each setting a couple of times (folding the dough in half per setting) until you make your way to the third to last setting (#3 if using a 1-7 setting machine). You’ll notice the dough getting quite a bit longer as you proceed. And you will probably only need to put the pasta through one or two times on the final settings. Keep some flour on hand to lightly sprinkle across the dough if it begins to get a little sticky as you pass it through the machine. Repeat with the remaining pieces of dough.
  • Cut each rolled-out dough in half.
  • Sprinkle a little flour over each one.
  • Take one section of dough at a time and begin to roll it from the shorter side over. You should end up with a 5/6 inch wide scroll.
  • Take a sharp knife and cut 2/3 inch strands.
  • Unravel each strand and repeat with the remaining dough. Cover.

Back to the meat

  • After 3-4 hours, check the tenderness of the meat. It’s ready when it easily pulls away with a fork.
  • Take out all the meat pieces and shred them coarsely with two forks.
  • Return the meat back to the pot and bring everything to a boil, uncovered, to allow most (but not all) of the liquid to evaporate. You will want enough liquid to make a nice sauce – not too thick, but not too thin.

Back to the Pasta

  • Place a large pot of water on the stove over high heat. Add a tablespoon of salt and toss in your homemade pasta.
  • Cook until al dente, about 1 minute.
  • Drain the pasta.
  • Toss it in the pot with the beer-braised beef and mix well. Serve immediately.

Note: This dish goes well with grated hard goat’s cheese.

Ähnliches Foto

Tipp No. 104: Classic Beef Stew Recipe – Winter Soup

Classic Homemade Beef Stew is the ultimate comforting dish on a cold day.

Ingredients for 8 Servings

  • 1/3 cup all-purpose flour use gluten free flour as needed
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1-1/2 – 2 pounds beef chuck roast or beef stew meat, cut into 1 inch chunks
  • cooking oil divided
  • 1 medium onion diced into large chunks
  • 4 cloves garlic minced
  • 1-2 tablespoons red wine or balsamic vinegar
  • 6 tablespoons tomato paste
  • 3 medium Russet potatoes peeled and chopped into 1 inch chunks (can also use 10 baby potatoes and leave skin on)
  • 1 medium sweet potato peeled and chopped into 1 inch chunks (leave out if desired)
  • 2 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 1/2 star anise optional but adds SO much flavor – found in the International section or spice aisle
  • 1-2 teaspoons Worcestershire sauce
  • 2 teaspoons Italian seasoning or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups beef broth homemade or low sodium
  • water only as needed to cover the vegetables
  • 2 teaspoons cornstarch + 3 teaspoons water to create a slurry – to thicken the stew if needed can also use arrowroot starch if preferred
  • 2 tablespoons chopped fresh parsley for garnish
  • salt and pepper to taste


Cooking Time: 1 hour (plus prep time: 35 min)

  1. In a large zip-top bag, combine flour, salt, pepper, onion powder, and seasoning. Add meat and shake until well coated.
  2. In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don’t crowd the meat. Remove and set aside on a plate.
  3. Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water – only as much as needed.
  4. Bring to a boil then turn heat down to low, cover and simmer for 55 minutes – 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.
  5. For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn heat back to high and stir cornstarch mixture into stew. Allow stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.

Guten Appetit! Enjoy!

Tipp No. 25: German Kitchen Classics – Beef Rouladen (Rindsrouladen)

Food, Reisen, Tipps, Travel


German Beef Rouladen

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 4 servings

Traditional German beef rouladen is beef rolled with bacon, onion, mustard and a pickle, served with a lovely pan gravy.

For the rouladen:
4 very thin boneless round steaks about 4 inches wider x 7 inches long
Salt and pepper
4 Tbsp whole grain mustard or Dijon, regular yellow mustard
8 slices bacon
1/2 cup finely diced onion
4 baby dill pickles halved or larger dill pickles quartered. Sweet pickle is also an option here.
2 Tbsp olive oil

For the gravy:
2 cups beef broth
2 Tbsp red wine can omit or replace with a couple of teaspoons of red wine vinegar
1 Tbsp tomato paste or ketchup, in a pinch
1 tsp Dijon mustard or regular mustard
Pinch paprika
Salt and pepper to taste
To thicken gravy:
2 Tbsp cornstarch
2 Tbsp cold water

For garnish:
Chopped fresh parsley

Preheat oven to 350 F.
Prepare the rouladen by pounding out the beef until they are 1/4 inch thin and about 5 inches wide by 9 inches long.

Sprinkle with salt, pepper and a sprinkling of paprika. Spread 1 Tbsp of whole grain mustard over each of the 4 pieces of beef.

preparing-rouladen-600x360Place two pieces of bacon over each piece of beef, side by side, trimming any part of the bacon that extend over the ends. Scatter each with diced onion, dividing evenly between the four pieces. With the widest end of the short side facing you, place two pickle halves end to end about 1 1/2 inches from the end. It’s ok if they stick out the side at this point. Take the end closest to you and fold it up and over the pickles. Continue rolling by lifting and rolling until it is completely rolled. Take a skewer and secure the end of the roll to the main part of the roll, so it doesn’t unroll. Trim any excess pickle sticking out the sides so it is even with the sides of the roll. Roll up the remaining beef pieces similarly.

Stir together the gravy ingredients in a medium bowl and set aside.
In a Dutch oven or large, heavy bottomed, oven-proof dish with a lid, heat olive oil over medium-high heat.

Add the beef rolls to the pan, skewer/seam side down. Sear for a few minutes until lightly browned, then flip over and sear the other side. Place the rolls on their sides if necessary to sear the entire outside of each of the rolls.

Once rolls are browned, add the prepared gravy mixture to the pan. Stir gently to scrape up any browned bits on the bottom of the pan. Bring liquid to a boil over medium-high heat, then cover pot and place in the preheated oven.
Cook, covered in the oven until tender, about 1 – 1/2 hours (depending on the size of your rolls), flipping rolls over a couple of times during the cooking period.
Remove pot from oven and use tongs to remove rolls to a plate. Carefully remove the skewers from the rolls and discard, then cover plate loosely with foil while you thicken the gravy.
Place pot on the stovetop over medium-high heat. Combine cornstarch and cold water in a small bowl and add to liquid in pot. Bring mixture to a boil, stirring, until thickened. If necessary, add a bit more cornstarch/water to gravy if not thick enough. Taste gravy and add additional salt, pepper and paprika, to taste.

klossTo serve, cut rolls in half diagonally in the middle. Place halves on side of mashed potatoes or even better in my view: Delicious “fifty-fifty dumplings filled with self-made, fresh croutons” (see pic l-h-s) and spoon gravy over-top. Garnish with chopped parsley, if desired.

In our family Rouladen are served with 50:50 dumplings and red cabbage that should be prepared one day before serving because warmed up red cabbage is definetely the best.