The recipe that I am sharing with you today is one of my most favorite of our family recipes. They’re called Gevulde Broodjes. Translated from Dutch, it means stuffed buns. It’s one of those dishes that I like to prepare because it reminds me of my most fondest childhood memories. Many years ago my Oma used to make these for my sister and I whenever we visited her home. The filling for these little rolls is the same as the filling that she used to make for her kroketten (croquettes). Kroketten is another recipe that I need to share one day soon!
Gevulde Broodjes are small fist sized dinner rolls that are hollowed out and stuffed with a warm beefy filling. They are generally served as a snack but I have also made them for lunch or even dinner. Last summer my Uncle Boebi made a large batch of these rolls to share with our family. Within a few short minutes, the Gevulde Broodjes were gone. Scarfing the rolls is probably a better word to describe what happened. That was the only time over the entire weekend with the family that there was near complete silence in the home. Silence because everyone was quietly devouring the rolls :). My family loves these little beef rolls and I hope that you do too. Enjoy! Tessa
Slice the top off of the roll…
Gently hollow out the roll. Save the crumbs for another dish…
Stuff the rolls with beef mixture and replace the top. Now they’re ready to warm up and serve!
1 1/2 pounds ground beef
1 cup white onion (minced)
1 cup celery leaves and stems (minced)
2 Tbs butter
2 chicken bouillon cubes
2 tsp garlic paste
1 1/2 tsp ground coriander
1/2 tsp fresh ground nutmeg
1/4 tsp white pepper
1/3 cup flour (use more if needed)
2/3 cup water (use more if needed)
salt to taste
12 soft french bread dinner rolls
Melt butter in a large frying pan. Cook onions and celery on medium heat until onions are translucent, taking care not to brown the mixture. Add ground beef and mix well and cook for a few minutes until nearly done and the beef is finely crumbled. Drain any grease out of the pan. Add chicken bouillon cubes, garlic, coriander, nutmeg, and white pepper. In a separate bowl, \whisk together the flour and water until there are no lumps. Add flour mixture to beef mixture and cook for about 15 minutes, constantly stirring until the flour taste is gone. Add additional flour and water if needed. Taste and correct your seasonings and remove from heat.
Meanwhile, preheat your oven to 350 degrees. Start cutting the tops off the dinner rolls and set the tops aside. Using your fingers, gently remove the center of the rolls. Be sure to leave 1/2 inch of bread on all sides of the roll. Do the same for the tops of the rolls also. Do this until each of the rolls have been hollowed out. Fill each roll with about the beef mixture and add back the tops. Place rolls in a baking pan, cover with foil and bake until warmed through. Serve with good quality yellow mustard.
I found this little gem of a recipe for Indonesian Meatballs while digging through my old ugly recipe box the other day. The recipe is from my family and I vague remember them sharing this dish years ago at family gatherings. I’ve had this recipe for Indonesian Meatballs saved for a number of years and since I had a pound of ground beef stashed in my freezer I thought I’d give it a shot. Indonesian Meatballs are made with ground beef, minced onion, garlic, nutmeg, cloves and finished with Indonesian soy sauce and fresh chopped tomato. These meatballs are moist, flavorful and tastes delish! Makes 2 dozen meatballs. Enjoy! Tessa
1 pound ground beef
1/4 cup minced onion
1 clove garlic minced
1/4 tsp. fresh ground nutmeg
big pinch of cloves
1 slice of bread soaked in 1/4 cup milk
1 egg (lightly beaten)
1/2 tsp salt or to taste
1/8 tsp white pepper
2 Tbs butter for frying (or more)
garnish with thinly sliced green onions
2-3 Tbs Indonesian Soy Sauce
1/2 beef bouillon cube
1 tomato chopped into large pieces
1/2 cup water
1 Tbs butter
In a medium sized mixing bowl, mix together all of the meatball ingredients (except butter). Roll beef mixture into 24 golf ball sized balls. If the meat is too sticky to handle add a bit of bread crumbs to the mixture. Heat a large frying pan on a medium flame and add butter. Add meatballs to the pan, careful not to let them touch. You may have to brown the meatballs in batches if your pan is too small. Once the meatballs are evenly browned, add all the meatballs back to the pan, add sauce ingredients and cover. Cook on low for about a half an hour or 45 minutes, until the tomato has cooked down. Add additional water if necessary. Taste the sauce, correct your seasonings and serve. Makes 24 little appetizers.
Years ago when my sister and I were growing up, our father would occasionally prepare dinner. He had two “signature” dishes. We either got creamed chipped beef on toast (aka S.O.S.) or Slumgullion. We did not have a choice but when we knew when he was cooking dinner we hoped and we prayed that we would get the Slumgullion.
Slumgullion is a warm, beefy, tomato based macaroni noodle stew with humble roots. Many versions of this dish have been around for seventy five plus years. You may also know this dish as American Goulash or Slumgull. This version comes from my father who grew up during the great depression in Omaha, Nebraska. His family did not have much money and this is what they often served at their dinner table during those rough times. Slumgullion is amazingly simple, tastes really good, and can be easily made with ingredients you may already have. I sometimes substitute ground bison for the beef for a leaner dish. Enjoy! Tessa
1 pound ground beef
1 onion chopped
1 15 ounce can stewed tomatoes
1 15 ounce can tomato sauce
1 8 ounce can tomato paste
2/3 c. tomato ketchup
3 tsp minced garlic
1 tsp. dried oregano
1/2 tsp. chili powder
1 c. water
8 oz. dried large elbow macaroni pasta
salt and pepper to taste
1 Tbs. canola oil
In large sauté pan add canola oil and onion. Cook the onion until opaque. Add the ground beef and cook until lightly browned. Add the stewed tomatoes, tomato sauce, tomato paste, ketchup, garlic, oregano, chili powder, water, salt and pepper to taste. Cover and simmer for about 45 minutes. Stirring occasionally. Cook pasta to the manufacturers direction (about 6 minutes). Drain. Add macaroni pasta and simmer for about 10 more minutes. Ladle into bowls. Serves 4 – 5 people.
Pangsit Goreng or Indonesian Wontons are one of my favorite Indonesian appetizers. There are so many variations of this appetizer for some are made with chicken, shrimp, pork or beef. The recipe that I am sharing with you is a version of a recipe that has been in my family for years and is a combination of both pork and beef. I was taught to dip them in a sweet and sour sauce with sambal oeleck but I prefer to dip them in Thai sweet chili sauce. Be sure to serve these crunchy and savory little Indonesian Wontons at your next get together or dinner party. Enjoy! Tessa
1 pound ground beef
1 pound ground pork
1 bunch of green onions (finely chopped)
6 cloves garlic (finely chopped)
1/2 cup celery leaves (finely chopped)
4 eggs (beaten)
1 1/2 Tbls. ground coriander
1 tsp. salt
1 tsp garlic salt
1/2 tsp. white pepper
6 dozen wonton wrappers
canola oil for frying
Let’s begin. Grab a medium sized mixing bowl and mix together the first 10 ingredients until well incorporated. Using a small scoop (1/2- 3/4 ounce) put filling in wonton wrappers. Fold and seal into what ever shape that you like. The easiest shape is the simple triangle. Put your filling in the middle of the wonton wrapper, slightly moisten the edges with water, fold once and seal. (See below for example) Fry in canola oil until golden and drain well. Serve with a hot sweet and sour sauce or sweet chili sauce. Makes about 6 dozen. Recipe can be cut in half or even doubled.
Bruce and I have been married for over seven years. I don’t think that he has decided to keep me because of my bubbly personality or my sweet smiling face. Nope, it’s neither of those reasons…. I believe that it is all about the dishes that I make such as my Strawberry Chipotle Beef Ribs. These beef ribs are oven tender and smothered in an amazing homemade Strawberry Chipotle BBQ Sauce. My Strawberry Chipotle BBQ Sauce is a crazy concoction of ingredients such as fresh strawberries, Dr. Pepper (yes, Dr. Pepper), Indonesian soy sauce and fiery chipotle peppers in adobo. I figure that if I continue to make these ribs, Bruce just might keep me around for the rest of his life. Make these ribs and prepare to be kept. Makes about 4 servings. Enjoy! Tessa
2 large racks beef ribs (about 7 pounds)
1/4 c. Indonesian soy sauce
1 tsp salt
1 tsp black pepper
Strawberry Chipotle BBQ Sauce (see recipe below)
Preheat oven to 350 degrees. Wash, trim and cut into individual beef ribs. Toss ribs in a large bowl and drizzle on Indonesian Soy Sauce and rub with salt and pepper. On a foil lined pan (or large cookie sheet) place ribs. Cover with more foil and put in the oven. Bake for about 1 1/2 to 2 hours or until tender. Remove foil and brush with sauce. Turn on the broiler and broil until sauce is slightly caramelized. Turn ribs over and brush with more sauce. Broil again until caramelized. Place on serving platter.
Note: You can easily make these ribs on your outdoor barbecue. Just bake the ribs first so they are tender then you can finish them on the BBQ for a an outdoor smoky flavor!
Strawberry Chipotle BBQ Sauce
1 lb. strawberries (cleaned, hulled and quartered)
1 can Dr. Pepper
1 c. tomato ketchup
1/4 c. apple cider vinegar
1/4 c. brown sugar
3 Tbls. Indonesian Soy Sauce
2 Tbls. chopped chipotle peppers in adobo sauce
1 tsp. seasoning salt
Grab a medium saucepan and toss all the ingredients in. Cook on low for about 45 minutes stirring occasionally. Remove from heat and cool. Makes about 2 1/2 – 3 cups sauce.