Hungarian Style Cholent Bean Stew Recipes
HUNGARIAN STYLE CHOLENT (BEAN STEW)
Our family's fav cholent: light, potato-less, soupy. A Shabbos staple.Meat can vary - I've used cubed chuck, bone-in flanken, cheek meat, lamb, and these days, kalky. As long as it's not too fatty (cut off any extraneous fat), it's all good. After hours over a slow fire, the meat will soften and fall apart. I use any leftovers as a super stock base for a hearty veggie soup.
Categories Appetizers / Soups / Salads Cookout Cookout Appetizers / Soups / Salads Other Other Appetizers / Soups / Salads Lunch Appetizers / Soups / Salads Lunch
Yield 8
Number Of Ingredients 8
Steps:
- Saute onions until glossy and slightly caramelized. Add paprika and black pepper. Stir to coat onions. Add white beans and water. Stir in barley. Cover and bring to a boil, then lower to a simmer. Cut up meat into large chunks and add to stew. Add salt after a couple of hours (as salt inhibits beans from softening). Cook over low fire at least 5 hours or overnight (can transfer to a crockpot) until ready to serve. Makes 8 to 10 1-cup servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
MOM'S AUTHENTIC KOSHER CHOLENT RECIPE
This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.
Provided by Sherrie D.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10h40m
Yield 8
Number Of Ingredients 11
Steps:
- In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
- Add meat, and brown well on all sides.
- Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
- Preheat oven to 200 degrees F (95 degrees C).
- Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
Nutrition Facts : Calories 1066.5 calories, Carbohydrate 98.3 g, Cholesterol 161 mg, Fat 49.2 g, Fiber 17.3 g, Protein 58 g, SaturatedFat 17.6 g, Sodium 616.1 mg, Sugar 5.3 g
FUNKY CHOLENT
Cholent is a Saturday lunch standard in many Jewish homes. Every family has their signature cholent. This recipe took me twelve years to perfect, and includes secrets I learned from ten different families. Cholent is meant to be experimented with. Some interesting additions you may want to try are soy sauce, honey, Mrs. Dash®, paprika, or left-over beef gravy.
Provided by basg101
Categories Everyday Cooking
Time 14h
Yield 8
Number Of Ingredients 14
Steps:
- Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
- Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 64.6 g, Cholesterol 49.3 mg, Fat 13.1 g, Fiber 9.9 g, Protein 24.2 g, SaturatedFat 4.8 g, Sodium 680.5 mg, Sugar 8.2 g
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