By now, if you are a long term Lavender Apple blog reader, you know that all of Peggy's recipes are fantastic. By far, my all time ultimate favorite recipe that she has graced my belly with, has to be her Hungarian Goulash. Hungarian goulash is not a stew, but its in a similar vein, only better. It has a nice thick consistency, and a filling savory flavor that you won't soon forget. You will go back for seconds, and thirds, and not be sorry. If you ever feed friends or family this recipe, be prepared to share it, because they will always ask for it. Make this today, like now, seriously. 

Ingredients: 

2 pounds round steak, cubed

2 Tbs oil

2 onions, diced

1/2 cup tomato sauce

2 beef bouillon cubes

1/2 cup water

1 tablespoon paprika 

1 tsp vinegar

Dollop of sour cream 

1 pkg egg noodles

Directions: 

In a LARGE cast iron pot, warm your oil in a hot pan. Season your steak with salt and pepper. Sear your steak cubes on all sides. Two pounds of steak is quite a lot, so if you need to do it in batches, that is best. You don't want to crowd your meat because it will steam instead of sear and make the meat tough. So a good brown sear on all sides is important, even if you have to do it in batches. Once your steak is seared, set it aside. Add some oil into your pan again and reduce the heat to medium, add your onions and salt and pepper. Cook until golden brown, then add back in your meat, tomato sauce, bouillon cubes, water, paprika, & vinegar. Simmer for 2 hours until meat is fall apart tender. Remove from heat and allow to cool for 10 minutes, then temper and add a dollop of sour cream. Boil your noodles as directed and serve the goulash over the top of them. 

It may not look or sound fancy, but this is a dish you will want to eat every night of the week. I am craving this just thinking about it. Enjoy!

Who doesn't love when a recipe calls for an inexpensive cut of meat? It's such a great way to keep the grocery bill in check while keeping your family satisfied. Pork loin is delicious, and you can actually get the precut pork steaks on sale frequently. This dish is tart, savory, and oh so satisfying. The other thing I love about this meal is it's use of coconut flour. Coconut flour can be used the same way traditional flour can, only its much healthier for you. It's an excellent source of dietary fiber. It's low in sodium, carbohydrates, and cholesterol. It's an excellent ingredient for anyone that has gone gluten free as well. 

Ingredients: 

2 tablespoons olive oil

8 ounces egg noodles 

4 precut pork loin steaks

1/4 cup coconut flour (found here) 

1 teaspoon Lavender Apple herbs de provence (found here)

2/3 cup white wine

1 large garlic clove, minced 

2 tablespoons butter

2 tablespoons parlsey, chopped

Directions: 

Cook your noodles in salted boiling water for about 8 minutes. Pat your pork steaks dry with a paper towel, then give them a good sprinkle of salt and pepper and cover them with the flour and herbs de provence. Heat your oil in a large skillet. Brown the pork on each side (about 2-3 minutes) then move them to a plate and set aside. In the same skillet and your butter and wine and cook for 3 minutes or until slightly reduced. Then add your garlic and cook for an additional minute. Add your egg noodles to a large bowl, place your chops on top, then cover everything with the sauce and parsley. Salt and pepper as needed.  

These golden pork loin steaks, atop dripping noodles have such a wonderful flavor for a dish that comes together in just minutes. How else have you used coconut flour? We'd love to hear from you!

This is a delicious recipe for a low fat good for you salmon casserole. Its like a traditional tuna casserole, only everything is swapped out for its healthier counterpart. Instead of butter? Olive oil. Instead of cream? Broth. Instead of tuna? Salmon. You get the idea. For all the healthy swaps in this recipe, you would assume it would taste "healthy", but this casserole is rich and satisfying. Its packed full of nutrients too, so you can really feel good about making it for your family. 

Ingredients: 

16 ounces egg noodle pasta

1/2 large onion

1 cup fresh green beans (trimmed and cut into bite sized pieces) 

2 tablespoons olive oil

Salt and pepper

4 tablespoons flour 

2 cans (4 cups) chicken broth

1 can (15 ounces) salmon 

1 tablespoon butter

4 springs fresh dill, chopped

1/2 cup panic bread crumbs

Serves 6-8

Preheat oven to 425 degrees. 

Boil your pasta in salted water according to the package instructions. 2 minutes before your pasta is finished, throw your green beans in with the pasta. Drain and set aside. 

While the pasta cooks, dice your onion. In a LARGE sauce pan warm your olive oil. Sauté the onion in the oil. Salt and pepper the onion. Cook until tender and translucent. Add your flour to the onion and stir so that all of the onion is well coated. Slowly add your chicken stock to the onions, while stirring constantly. Bring it to a boil then simmer so it can thicken. This can take up to ten minutes. Salt and pepper to taste. 

Add your salmon and dill to the sauce. Mix with the cooked pasta and taste. Add salt or pepper as needed. Pour into a greased 9x13 baking dish. 

Melt your butter and mix that with the bread crumbs (the butter allows your casserole to get golden brown in the oven). Sprinkle the bread crumbs over your pasta. 

Place in 425 degree oven for 17-18 minutes until golden brown on top. 

This is a savory good for you weeknight meal made of mostly pantry items. We hope you enjoy it!