Okra Goulash Food

STEWED OKRA AND TOMATOES

Steps:

• In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
• Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

OKRA, CORN AND TOMATOES

Steps:

• Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
• Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

OKRA, CORN AND TOMATOES

Steps:

• In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
• Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.

OKRA GOULASH

Steps:

• Cook ground beef in a large Dutch oven until the meat is browned, stirring to crumble the meat; drain well.
• Add the tomatoes and the next 6 ingredients; stir well.
• Bring to a boil; reduce heat, and simmer, uncovered, 3 hours or until thickened. Serve over rice, if desired.

OKRA CHILI

Steps:

• For the spice mix: In a small bowl, mix to combine the ground cumin seeds, garlic powder, paprika, chile flakes, and ground coriander seeds.
• For the chili: Heat 1 tablespoon of the vegetable oil in a cast-iron pan over medium-high heat. Add the ground beef to the pan and cook, stirring frequently, until the moisture has evaporated, and the beef is browned. Drain the beef of any fat that has rendered, and deglaze the pan with half of the beer.
• In a separate pot, add the remaining tablespoon vegetable oil, and add the onion, garlic, peppers, and okra, and saute over medium-high heat. Sprinkle over the chili spice mix, and the chipotle pepper, stirring to combine. Deglaze the pot with the remaining beer, and add the browned beef.
• Add the diced tomatoes, and stock, and then bring everything to a boil. Place the lid over the pot, and reduce the heat to a simmer. After 1 hour, add in the kidney beans, and cilantro stems. Keep cooking for another 30 minutes over low heat.
• Adjust the chili's seasonings with salt, and black pepper, to taste. Switch off the heat and garnish with the cilantro leaves.