Sour Beef Stew &
Indian Beef Vindaloo

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            FOOD FUNNY
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Here's a good one from reader Arlene

Students in an advanced Biology class were taking their mid- term exam.
The last question was: "Name seven advantages of "Mothers Milk." Worth
70 points or none at all. One student, who had partied late the night
before, was frustrated to think of seven advantages. He wrote:

1. It is perfect formula for the child.
2. It provides immunity against several diseases.
3. It is always at the right temperature.
4. It is inexpensive.
5. It bonds the child to mother, and vice versa.
6. It is always available on an as needed basis.

And then, the student was stuck. Finally, in desperation, just before
the bell rang indicating the end of the test, he wrote:

7. It comes in such cute containers.

He got an "A."

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            TODAY'S RECIPES
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Cooking tames the bite of prepared horseradish, which is why
we add it just before serving in this classic beef stew from
Eastern Europe.

Sour Beef Stew

2 Tbs (30 ml) vegetable oil
1 1/2 - 2 lbs (675-900 g) beef stew meat cut into
1-inch (3 cm) pieces
Salt and freshly ground pepper to taste
1 onion, chopped
2 ribs celery, chopped
2 carrots, chopped
1 lb (450 g) boiling potatoes, peeled and cut into chunks
1 cup (250 ml) beef stock
1/4 cup (60 ml) red wine vinegar
1-2 Tbs (15-30 ml) prepared horseradish, or to taste
Chopped fresh dill for garnish

Heat the oil in a large heavy pot over high heat. Season the beef
with salt and pepper and saute in the oil until well browned, about
5 minutes. Add the onion, celery, carrots, and potatoes and cook
until the onion is tender but not brown, about 5 minutes. Add the
stock and vinegar, bring to a boil, reduce the heat, and simmer
covered until the beef is tender, about 90 minutes. Stir in the
horseradish immediately before serving and garnish with chopped
dill. Serves 4 to 6.

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Vindaloos are among the spiciest and most popular of India's
many styles of curry. You can adjust the spiciness to your liking,
but don't forget to serve white rice with this dish.

Indian Beef Vindaloo

2 Tbs (30 ml) mustard oil* or vegetable oil
2-3 cloves garlic, finely chopped
1 Tbs (15 ml) grated fresh ginger
1 Tbs (15 ml) ground cinnamon
1 tsp (5 ml) ground coriander
1 tsp (5 ml) mustard seeds
1 tsp (5 ml) ground cardamom
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 1/2 - 2 lbs (675-900 g) beef stew meat cut into 1-inch (3 cm) pieces
1/2 cup (125 ml) rice wine vinegar
Chopped cilantro (coriander leaves) for garnish

* Available in Indian specialty shops

Heat the oil in a large heavy pot over moderate heat and add all the
ingredients except for the beef, vinegar, and cilantro. Cook, stirring
frequently, until the mixture becomes fragrant, about 2 minutes. Add the
beef and vinegar and bring to a boil. Reduce the heat and simmer covered
until the beef is tender, about 90 minutes, adding a little water to the
pot of it becomes dry. Adjust the seasonings and serve garnished with
chopped cilantro. Serves 4 to 6.
Received on Fri Mar 2 09:08:39 2007