Online shopping at CSN has got to be one of my favorite things! Its just so convenient and with great customer service including free shipping on many items, I find I am checking their site for more and more items.
Recently, while browsing for new options for carrying my laptop - I came across their HUGE selection & range of choices for a laptop messenger bag. Check these out ... I am in LOVE with this leather bag:
And great organizing bags for women like these:
And while you're there browsing their site - don't forget to check out my absolute favorite cooking tool - this cast iron enamaled pot from Rachel Ray. I love it in this shade of green, but it also comes in her signature orange, as well as in cobalt blue.
And this is one of my favorite recipes for Beef Paprikash - this is a wonderful Hungarian stew.
1 lb. of beef, cut into chunks
1 TBSP of flour, with salt and pepper in it
Olive oil
Large Onion, sliced
2 Garlic cloves
8 oz. of mushrooms, cut the larger ones in half
1 green pepper or red pepper (or even the orange ones)
1 TBSP Paprika (I like to use 1/2 TBSP of sweet and 1/2 TBSP of spicy but whatever you have on hand is fine)
2 tsp of caraway seeds
Large can of crushed tomatoes (I think thats the 28 oz size)
14 oz. of beef broth
- Heat the oven to 350 degrees fahrenheit. Toss the beef with the seasoned flour then brown all over in 1 tbsp oil in a large pan. Scoop out, then add the onions and cook really well until soft and browned at the edges. Add the garlic, mushrooms and pepper and cook for 5 minutes until softened.
- Return the beef to the pan and add the spices, tomatoes and beef stock.
- Transfer to your cast iron pot, put on a lid and transfer to the and cook for 2.5 hours until beef is really tender and sauce thickened.
- Serve with a dollop of sour cream on top. Serve with spatzle, egg noodles, rice, cheese grits or your favorite bread.
