“russian goulash recipe”

Hi. I’m hoping to make this cake for the first time in a couple of days for my sons birthday?  But I only have the standard 8 inch sandwich cake tins. Will the cake bake ok in those?  Do I need to reduce the amount I place into the tins? And baking time? Thanks. Saima
Have made this recipe may times after experimenting with others. I use ground turkey instead of beef and it is amazing ! I also broil it for a few minutes at the end to make the cheese a little brown ! Delicious !
It doesn’t get much more Southern than fried meat with creamy gravy. We lighten up or buttermilk batter with nonfat buttermilk, and lighten the cooking spray with fat free milk. The gravy gets its flavor from another secret of the Southern kitchen – by recycling the pan drippings from the meat preparation to add rich, finger licking flavor. Serve with cornbread and mashed potatoes to round of this easy Southern supper, and substitute chicken or steak for added variety.
This cake looks amazing and I definitely want to make it. I have a question about altitude. I am originally from Louisiana so I never had a problem making cakes. I now live in BC, Canada at an altitude of 3500 feet. In the past I have found when making cakes, even boxed cake mixes…the cakes seem more crumbly, not necessarily dry but just crumbly. How would I go about fixing that problem? Thank you for any information on this.
Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Adding in a little more sugar does wonders to the sweetness of the cake, my kids really enjoyed it and funnily enough it didn’t make it through the day before being eaten up. By the way, if you’re thinking of making any fried desserts any time soon, here are some great air fryers you might want to use https://www.eathealthyandthrive.com/best-air-fryers/
So, yes, this is a buttercream, which relies on the correct ingredients to make it work. generally it is a ratio of 1:2. One butter two powdered sugar, this works by whipping the butter, adding the sugar, and dissolving the sugar in the butter really. The addition of the milk further helps.
I just made these pork chops tonight. I had thin cut, boneless pork chops, so I adjusted the cook time to less time both in the pan and in the oven. I used panko crumbs (that’s all I had). They turned out fabulous!! I don’t really cook a whole lot, so I was pleasantly surprised that something I cooked – that was THAT easy to make – tasted so good! Tender, and just right! Thank you for helping my family have a home cooked meal tonight!!
Let them eat cake—and let us help you find the best cake recipes and frosting recipes! With our how-to dessert videos for carrot cakes, chocolate cakes and tres leches cakes, we’ve got every occasion covered. We have reveal cakes for baby showers, poke cakes for color-themed parties, and upside-down cakes. Check out two kinds of pound cake recipes: sour cream pound cake and regular. For fruit lovers, we have strawberry cakes and lemon cakes as well as tips on how to make cream cheese frosting.
Did you know it’s National Lasagna Day on Sunday? If not, no worries, I’m sharing our family’s favorite easy lasagna recipe today! My mom makes Lasagna for the family all the time. It’s one of those meals that the entire family loves. It can usually feed us all too, which is a bonus since the family is pretty large. Not sure how that will be in a few years when there are even more kids, but I’m sure we’ll have to start doubling today’s easy lasagna recipe soon. 😉
This recipe is one of my mom’s specialties. It’s a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. —Kim Orr, West Grove, Pennsylvania
I am currently on the fence. I just cut thru this and anywhere there was the brown part it’s soggy as… And so as soon as I am done, I am going to throw it back in the oven and hope for the best, but I can honestly see myself throwing this in the garbage or eating around the brown. I am wondering if this much butter is necessary? It seems excessive somehow and I can’t understand why the white is cooked and the brown is nearly ruining the cake. Of course it tastes good, but I probably shouldn’t have tried it with it being so gooey. Sigh.
Orrrrr, maybe it just exhibits itself in different ways.  There’s no way I could run a marathon, but I can endure recipe fail after recipe fail after recipe fail until I land on the most perfect vanilla cake recipe there ever was.
A Chocolate Pavlova is similar to a regular Pavlova only it has cocoa powder and chunks of semi sweet chocolate. This gives it a wonderful chocolate flavor and color. Lovely served with whipped cream and fresh raspberries. more Paris Brest is a dessert consisting of a large baked ring of choux pastry that is cut in half and filled with softly whipped cream. The ring shape of the pastry is meant to resemble a bicycle wheel. more This Chocolate Genoise gets its chocolate flavor from cocoa powder and it also contains melted butter which produces a tender and flavorful sponge cake. more
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Hi and thanks for sharing! I’ve tried so many variations of pork chop recipes, most were pretty time consuming and complex. The combination of the onion powder and paprika gave the chops the perfect flavor. So simple, but so unique! I’ve been looking for a rub combo that doesn’t involve brown sugar or any sweet ingredients, and this was perfect. Only change was that I used 1 tsp. of salt instead of two. Thanks again, 5 stars from me!
It was delicious! I found this recipe recently and wanted to try it for our Christmas lunch, The family loved it. We just left it plain this time, though I may want to add a topping next time. Or I may just leave it as it is (plain). It’s a recipe to keep and share!
I’m not sure who posted this “1 of 5 star” review, but there must have been a mistake. I love to cook, and I typically take a base recipe and make it my own (not a complete revolt of the original, but to my own taste). This recipe is DELICIOUS. My only real change is that I like a little spice, so I sub the sweet Italian sausage for a pound of “hot”/spicy Italian sausage. I use a 1:1 ratio of lean (90:10) ground beef and spicy/hot Italian sausage and I use all fresh herbs instead of dried. Other than that, I do this to the letter. It is AMAZING. I have nothing but compliments. I serve with homemade garlic bread and Italian style green beans w/ a touch of butter, garlic, red pepper flake, S&P. I recommend starting with the original recipe and figure out what makes it best for you, because this is a great recipe. Thanks for the deliciousness!!
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.