Main Dish

Hungarian Beef Round Steak & Spaetzle



Ingredients

• 2 1/4 to 2 1/2 pounds beef bottom round, eye round or boneless beef chuck shoulder steaks, cut 3/4-inch thick
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 (13.75 to 14.50-ounce) can ready-to-serve beef broth
• 5 teaspoons sweet paprika
• 2 medium onions, sliced (1/2-inch), separated into rings
• 2 teaspoons all-purpose flour, mixed with 2 tablespoons cold water
• 2/3 cup dairy sour cream
• 1 (9 to 10.50-ounce) package spaetzle, cooked

Directions

• Cut beef steak into 6 pieces. Combine 2 tablespoons flour, salt and pepper. Lightly coat beef with flour mixture.
• Heat oil in large nonstick skillet over medium heat until hot. Brown beef in batches. Pour off drippings.
• Return beef to skillet. Add broth and paprika; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add onions; continue cooking, covered, 30 to 45 minutes or until beef is fork-tender. Remove beef and onions; keep warm.
• Remove cooking liquid; skim fat. Return 2 1/2 cups liquid to skillet; whisk in flour mixture. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; whisk in sour cream. Serve with beef, onions and spaetzle.

Baked Beef Ravioli with Cheese

Ingredients

• 1 (9-ounce) package BUITONI® Classic Beef Ravioli, prepared according to package directions, kept hot
• 1 (15-ounce) container BUITONI® Marinara Sauce
• 4 ounces mozzarella cheese, cut into 1/2-inch cubes
• 1/2 cup fresh bread crumbs
• 1 tablespoon olive oil

Directions

• Preheat oven to 400*F (205*C). Lightly grease 8-inch-square baking dish.
• Combine hot pasta, sauce and cheese; spoon into prepared baking dish. Combine bread crumbs and oil in small bowl; sprinkle over pasta mixture. Cover.
• Bake for 20 minutes. Uncover; bake for an additional 5 minutes.

African Chicken Stew



Ingredients

• 1 tablespoon olive oil
• 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 large potato, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1 cup water
• 3/4 cup unsalted natural-style peanut butter
• 1 (15 ounce) can garbanzo beans, drained and rinsed

Directions

• In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
• Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
• Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

A Good Easy Garlic Chicken



Ingredients

• 3 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2 teaspoons garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon onion powder

Directions

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.