• Paula Brown

Easy Recipe Ideas You Simply Must Try This Fall

So it looks like lockdown restrictions will be with us for a bit longer than anticipated, squashing ones hope of a trip across the Moselle Valley (for instance) from north-eastern France into south-western Germany. It's now groups of 6 or less in public if you dare venture out. But for those of us who choose to stay in, there are still more tempting dishes we can try with my quick and easy recipe ideas. On most supermarket shelves we can find Riesling, Schnapps, Liebfraumilch and wines which are amazing companions to accompany this week’s selection of culinary indulgences.


Let's begin with the Hungarian classic Goulash or as the Europeans prefer Gulasch:


salt, sweet paprika, ground pepper, 1 tbsp tomato puree, 125 ml of water, 125 ml of dry red wine, 75 ml of crème fraiche, 375g onions, 500g sliced beef, 1 x small red and 1 x green pepper, and 3 tbsp of vegetable oil.

What you need to do:

1. Dice the beef, peel and slice the onions, and cut the bell peppers into thin strips.

2. In a hot pan add the beef cubes (in batches to avoid overcrowding the pan) for 8 minutes, season with salt ground pepper and paprika.

3. Then add the bell peppers and braise, then tomato puree, water, red wine and simmer for 10 minutes or until the meat is cooked and peppers are al dente.

4. Taste and add salt, pepper if required and finish with crème fraiche. This is usually served with mash potatoes, rice and a tomato and cucumber salad, along with a regional Riesling wine.

Beef Roulades/ Beef Olives (Rinderrouladen)

For the more hardcore carnivores, another one of my easy recipe ideas is Beef Roulades/ Beef Olives (Rinderrouladen):


4 slices of lean shin of beefsalt, ground pepper, 4 tbsp of German mustard, 60g of bacon rashers, 100g onions sliced, 2 x gherkins (thinly sliced), 3 tbsp vegetable oil, 2 x onions, 20g of plain flour, and 3 tbsp water

What you need to do:

1. Season the beef with salt and pepper, then brush with mustard. Slice the bacon into strips and place on the beef along with the sliced 100g onions and gherkins and roll up tightly. Tie with string or secure with skewers.

2. In a hot pan heat oil and saute the roulades on all sides. Peel and quarter the 2 onions then add to the pot and simmer gradually adding water as required.

3. Once the roulades are cooked transfer to a dish, and add either more 375ml water or beef stock to the pot and simmer for 10 minutes.

4. Mix 1 tsp of corn starch with cold water then add to thick the sauce, add salt and pepper to taste. The roulades are usually served with sautéed potatoes and a drizzle of the beef juices accompanied by a seasonal salad and regional wine.

Sautéed Potatoes

And here is an excellent side that makes the cut as one of my easy recipe ideas and that goes with either of these dishes which is sautéed potatoes.


4 x medium potatoes peeled and diced, 2 tbsp olive oil, parsley chopped, ½ shallot chopped, and salt and pepper to taste

What you need to do:

In a hot pan saute the potatoes in the oil for 10 minutes till brown. Add salt and pepper to taste, then add butter and stir for 5 minutes before adding parsley shallots to finish.

About Paula Brown

A graduate of creative writing with a passion for writing competitions, literary and animation festivals for the last ten years; as well as an enthusiastic cook - French and Caribbean cuisine, my ultimate goal is to edit cookbooks for Michelin-starred chefs or research location shoots. I would like to retire to France at some point and work as a wedding caterer.