Ingredients with Measurements:
- 1 pound of Büschen da Cavra (goat meat)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of beef broth
- 8 ounces of egg noodles
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
2. Add the Büschen da Cavra to the pot and cook until browned on all sides, about 10 minutes.
3. Add the paprika, cumin, salt, and black pepper to the pot and stir to coat the meat.
4. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.
5. While the meat is cooking, prepare the egg noodles according to the package instructions. Drain the noodles in a colander and set aside.
6. Once the meat is tender, remove the pot from the heat and use a slotted spoon to transfer the meat to a plate.
7. Use an immersion blender to puree the remaining broth and onions until smooth.
8. Return the meat to the pot and stir to combine with the pureed broth.
9. Serve the Büschen da Cavra over a bed of egg noodles and garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 40g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Egg noodles can be substituted with any type of pasta.
Variations:
- Add diced carrots and celery to the pot with the onion and garlic for a heartier dish.
- Use lamb or beef instead of goat meat for a different flavor.
Tips and tricks:
- Make sure to brown the meat on all sides for maximum flavor.
- Use an immersion blender to puree the broth and onions for a smoother texture.
- Garnish with chopped fresh parsley for a pop of color and flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Büschen da Cavra over a bed of egg noodles in a large bowl or on a plate.
Garnishes:
Garnish with chopped fresh parsley or a sprinkle of paprika.
Pairings:
Pair with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted carrots
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the meat is tough, simmer for an additional 30 minutes until tender.
- If the broth is too thin, simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Büschen da Cavra is a traditional Sardinian dish made with goat meat.
Flavor profiles:
Savory, slightly spicy, and earthy.
Serving suggestions:
Serve hot with a side of noodles or pasta.
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