A household favorite. Also great if you leave out the curry powder, or if you substitute paprika for the curry powder. The mustard I use is Schaller & Weber's “Bavarian Sweet & Spicy” but Dijon mustard would probably be fine. If you use a different kind of vinegar, you might need to water it down just a little.
3/4 cup canola oil
1/2 cup white balsamic vinegar
1 smallish clove garlic, crushed
1 teaspoon mustard
1/2 tsp honey
1/2 tsp curry powder
1/2 tsp salt
black pepper to taste
Put everything in a salad dressing container and shake, whisk, or blend to combine.
Monday, April 10, 2017
Beef Taco Meat
This is a recipe for TexMex beef taco meat that I adapted after looking at a bunch of other recipes. I used to just use those taco seasoning packets from the grocery store, but this is much much better. It’s not spicy (not spicy-hot, I mean) but has tons of flavor.
The celery is probably not essential but one of my favorite TexMex restaurants puts celery in their taco meat. The Worcestershire sauce is not a TexMex thing and was added on a whim, so it might be ok to leave it out, too, but it adds a certain something. I like to add the garlic just as I’m done sautéing the other things because garlic can get overcooked so quickly. I used lean ground beef (90% I think) because I didn’t want to have to drain off extra fat.
2-3 tablespoons vegetable oil
1/2 sweet yellow onion, finely chopped
1/2 stalk celery, minced
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
The celery is probably not essential but one of my favorite TexMex restaurants puts celery in their taco meat. The Worcestershire sauce is not a TexMex thing and was added on a whim, so it might be ok to leave it out, too, but it adds a certain something. I like to add the garlic just as I’m done sautéing the other things because garlic can get overcooked so quickly. I used lean ground beef (90% I think) because I didn’t want to have to drain off extra fat.
2-3 tablespoons vegetable oil
1/2 sweet yellow onion, finely chopped
1/2 stalk celery, minced
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon salt
1 lb lean ground beef
3 garlic cloves, crushed
1 can (8 oz) tomato sauce
1/4 cup chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (I used white balsamic)
dash of Worcestershire sauce
Sauté the onion and celery in vegetable oil until soft. Add spices, sauté about 1 minute. Add beef, cook until no longer pink while breaking it up into little bits with a spoon. Add garlic, cook about 30 seconds. Add tomato sauce, chicken broth, brown sugar, vinegar, & Worcestershire. Bring to a boil, then reduce to a simmer. Simmer until thick and almost dry.
Serve with tortillas or taco shells, shredded lettuce, chopped tomatoes, guacamole (or sliced avocado), shredded cheese, and sour cream.
1/2 teaspoon oregano
1/2 teaspoon salt
1 lb lean ground beef
3 garlic cloves, crushed
1 can (8 oz) tomato sauce
1/4 cup chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (I used white balsamic)
dash of Worcestershire sauce
Sauté the onion and celery in vegetable oil until soft. Add spices, sauté about 1 minute. Add beef, cook until no longer pink while breaking it up into little bits with a spoon. Add garlic, cook about 30 seconds. Add tomato sauce, chicken broth, brown sugar, vinegar, & Worcestershire. Bring to a boil, then reduce to a simmer. Simmer until thick and almost dry.
Serve with tortillas or taco shells, shredded lettuce, chopped tomatoes, guacamole (or sliced avocado), shredded cheese, and sour cream.
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