House on Haunted Hill"
Just when you thought it was safe to go back into the kitchen... We've got a spooky--but delicious--entree to feed your eternal hunger!
- 4 lbs. beef chuck roast, cut into 2" cubes
- 1/2 cup fine, sweet Hungarian paprika
- Salt and freshly ground black pepper to taste
- 4 large onions, diced fine
- 2 tbsp. minced garlic
- 6 tbsp. extra virgin olive oil
- 6 Idaho potatoes, peeled and cut into 1-2" cubes
- 1 tsp. marjoram
- 1 bay leaf
- 1 tbsp. lemon zest
- 1 tsp. caraway crushed seeds
- 2 tbsp. white vinegar
- 2 quarts low salt beef or chicken stock
- 1 severed headcheese
- 1 "Vincent Price Still Rocks the House!" bumper sticker
1. Adjust oven rack to the upper third of the oven and preheat to 350°F.
2. In a large mixing bowl, combine the beef with the paprika, salt and pepper, tossing to coat the meat evenly with the spice mixture. Add half of the olive oil and toss again to coat.
3. Spread the seasoned beef in one layer on a shallow roasting pan. Roast 25-30 minutes until the meat begins to sizzle and brown on all sides. Turn the heat down if it begins to smoke.
4. While the meat is browning, combine the onions, garlic, remaining olive oil, and a pinch of salt in a large, heavy saucepan, or Dutch oven over medium heat. Cook, stirring often until golden brown, then add the potatoes, marjoram, bay leaf, lemon zest, caraway seeds, vinegar, and stock.
5. Add the browned beef, bring the mixture to a boil and reduce heat to a low simmer. Cover and cook until the meat is tender and the potatoes begin to fall apart and thicken the stew, about 2 hours.
6. After dinner, send out embossed invitations to have 5 strangers mysteriously meet in your kitchen, for what may be the most terrifying event of their lives...the dishes.