Wolfgang Puck's Viennese Beef Goulash

Here's another stellar creation from top chef Wolfgang Puck. This goulash tastes even better when made ahead and reheated the second day.

5 lb Beef shank or shoulder
2 lb Onion
4 tbl Oil
1 tbl Sugar
5 tbl Vinegar
2 Bay leaves
3 tbl Dried marjoram or 5 tbl fresh
8 tbl Paprika
1 tbl Thyme, finely chopped
1 tbl Finely ground caraway seeds
8 Cloves garlic, finely chopped
Salt and pepper
1-1/2 qt Water or chicken stock
3 tbl Tomato paste

1. Cut the meat into good size cubes. Slice the onions.

2. Heat heavy casserole dish. Add oil, onions and sugar, and saute until golden brown. Add tomato paste and paprika, and deglaze immediately with the vinegar and the water or chicken stock.

3. Bring the mixture to a boil then add the meat, bay leaves, marjoram, thyme, caraway seeds, garlic, and a little salt and pepper.

4. Cover and simmer for about 1-1/2 hours or until meat is tender.

5. Serves 10. Serve with Austrian bread dumplings, noodles, or boiled potatoes.

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Wolfgang Puck's Mushroom Soup

Here's another special recipe from a famous restaurant, in this case Spago. This one doesn't count as a "copycat" because Wolfgang Puck supplied it himself, as far as I know.

1 lb Mushrooms
1/2 Lemon, juiced
1 tbl Butter
2 tbl Minced shallot
1/2 Bay leaf
1/4 tsp Dried thyme
2 c Whipping cream
1 1/2 c Chicken stock
1 tsp Salt
1/2 tsp Freshly ground pepper
1 tsp Cornstarch dissolved in 1 tbl water
1 tbl Chopped parsley for garnish

Chop mushrooms with lemon juice in food processor.

Melt butter in large skillet over medium heat. Add shallot and saute lightly. Add mushrooms, bay leaf and thyme and cook, stirring frequently, until liquid is completely evaporated, about 10 minutes.

Blend cream, chicken stock, salt and pepper and bring to boil. Reduce heat and simmer 20 minutes. Add dissolved cornstarch and simmer 10 minutes longer. Adjust seasoning.

Ladle into heated bowls and sprinkle with parsley. Makes 4 to 6 servings.

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Diabetic Chocolate Chip Cookies

Here's a treat for anyone on a low-carb diet, including diabetics. Disclaimer: I don't know exactly how much carbohydrate is in this. If you need to know for health reasons, please do your own calculation.

1 c Butter at room temp
2 c Flour
1/4 c Sugar
1 ts Baking soda
3/4 c Brown sugar twin sugar substitute
1/4 ts Salt
3 Large egg whites, room temp
1/4 c Water, room temp
1 tb Vanilla
1/2 c Mini semisweet chocolate chips

Cream together margarine, sugar and sugar substitute at medium speed until light and fluffy. Add egg white and vanilla to creamed mixture and beat at medium speed for 1 minute.

Stir together flour, soda and salt to blend well. Add 1/4 cup water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth. Add chocolate chips to dough and mix lightly.

Drop by tablespoonsful onto cookie sheets that have been lined with alumium foil or sprayed with cooking spray. Press down lightly with fingers dipped in cold water to form a circle about 2" across.

Bake at 375 F for about 12 minutes or until browned (the cookies won't be crisp unless they are browned). Remove cookies for hot cookie sheets to wire racks to cool to room temperate. Allow 2 cookies per serving.

Variation: Chocolate Chip Bars: Instead of dropping dough onto cookie sheets, spread dough evenly in a jelly rool pan that has been sprayed or greased with margarine. Bake at 375 F for 20-25 minutes, or until lightly browned and the bars pull away from the sides of the pan. Cool to room temperature and cut to yield 36 bars. Serve 2 bars per serving.

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Brazilian Chicken and Mushrooms

Leftover chicken? Again? Here's a new way to serve this perennial favorite. Zesty but not spicy, it's easy to prepare. Your family will love it.

1 c Chicken broth
1 c Milk, or thin cream
2 oz Butter
2 oz Flour
3 c Chicken, cooked, sliced
4 Egg yolks
1/2 Green pepper, diced
1/2 Red pepper, diced
1 c Mushrooms, sliced
1 ts Lemon juice
Salt
Pepper

1. Melt the butter, add the mushrooms and diced green pepper. Saute for 5 minutes over a slow heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy.

2. Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Then add well-beaten egg yolks. Continue stirring until everything is hot. DO NOT overcook unless you like creamy scrambled eggs.

3. Serve on toast, if desired.

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