Traditional Hungarian goulash served on Saturdays.

Hungarian Goulash

Hearty cabbage rolls served on Wednesdays.

Cabbage Rolls

Famous hot beef sandwiches served with real mashed potatoes and homemade gravy.

Hot Beef Sandwiches

Home-cooked biscuits served with savory sausage gravy.

Biscuits and Sausage Gravy

Classic homemade meatloaf served on Thursdays.

Homemade Meatloaf

A flavorful chicken salad with pecans, available on Tuesdays.

Pecan Chicken Salad

Delicious Swedish meatballs served on Tuesdays.

Swedish Meatballs

Fish Fry

Traditional Midwest-style potato dumplings (Klub or kumla), available on Mondays.

Potato Dumplings

Start by gathering all the ingredients. Cube the beef, chop the onions, mince the garlic, dice the bell pepper, slice the carrots, and dice the potatoes.

Prepare the Ingredients

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Add the minced garlic and diced bell pepper, and cook for another 2-3 minutes.

Sauté the Vegetables

Add the cubed beef to the pot and brown on all sides, about 5-7 minutes. Stir in the paprika and caraway seeds, mixing well.

Brown the Beef

Stir in the sliced carrots, diced potatoes, tomato paste, beef broth, bay leaves, salt, and black pepper. Bring to a boil.

Add Remaining Ingredients

Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.

Simmer the Goulash

Remove bay leaves before serving. Serve hot, preferably with crusty bread or over egg noodles.

Serve

Beef chuck, cubed

Onion, chopped

Garlic, minced

Bell pepper, diced

Carrots, sliced

Potatoes, diced

Tomato paste

Paprika

Caraway seeds

Beef broth

Salt

Black pepper

Olive oil

Bay leaves

Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Blanch for about 2-3 minutes, until the leaves are pliable. Remove and allow to cool before carefully peeling off the leaves.

Prepare the Cabbage

In a skillet over medium heat, heat the olive oil and sauté the chopped onion and minced garlic until translucent. In a large bowl, combine the ground beef, uncooked rice, sautéed onion and garlic, salt, pepper, paprika, dill, and parsley. Mix well.

Make the Filling

Lay a cabbage leaf on a flat surface. Place about 2-3 tablespoons of filling at the base of the leaf. Roll the leaf tightly, tucking in the sides as you go to form a neat roll. Repeat with remaining leaves and filling.

Stuff the Cabbage Leaves

In a separate pot, heat the tomato sauce over low heat until warmed. You can add additional herbs or spices if desired.

Prepare the Sauce

In a large baking dish, arrange the cabbage rolls seam side down. Pour the warmed tomato sauce over the rolls, covering them evenly. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 1 hour.

Cook the Rolls

Once cooked, remove from the oven and let sit for a few minutes before serving. Enjoy your hearty cabbage rolls!

Cabbage

Ground beef

Rice, uncooked

Tomato sauce

Pepper

Dill, fresh or dried

Parsley, chopped

In a slow cooker, place the beef roast, sliced onion, minced garlic, salt, pepper, and Worcestershire sauce. Pour in the beef broth to cover the meat. Cook on low for 8 hours or until the beef is tender and easily shredded.

Prepare the Beef

While the beef is cooking, boil the quartered potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot. Add milk and 4 tablespoons of butter. Mash until smooth and creamy. Season with salt and pepper to taste.

Make the Mashed Potatoes

Once the beef is cooked, remove it from the slow cooker and set aside. Strain the liquid into a saucepan. In a separate bowl, mix flour and cornstarch with a bit of cold water to make a slurry. Bring the liquid to a simmer, then whisk in the slurry. Cook until thickened, about 5 minutes.

Prepare the Gravy

Slice the beef thinly and place it on the bread rolls. Drizzle with gravy and top with any additional toppings you desire, such as sautéed onions or pickles.

Assemble the Sandwiches

Serve the hot beef sandwiches with a generous helping of mashed potatoes and extra gravy on the side.

Beef roast (chuck or brisket)

Onion, sliced

Worcestershire sauce

Bread rolls (sub or hoagie)

Butter

Potatoes, peeled and quartered

Milk

Butter (for mashed potatoes)

Flour

Cornstarch

In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled, about 5-7 minutes.

Cook the Sausage

Sprinkle the flour over the cooked sausage and stir to combine. Gradually add the milk, stirring constantly until the gravy thickens, about 5 minutes.

Make the Gravy

Season with salt, black pepper, and red pepper flakes to taste. Cook for an additional minute or two.

Season the Gravy

Breakfast sausage

All-purpose flour

Red pepper flakes

Preheat the Oven

In a large bowl, combine ground beef, breadcrumbs, chopped onion, eggs, milk, ketchup, Worcestershire sauce, salt, black pepper, and garlic powder. Mix until well combined.

Mix the Ingredients

Transfer the meat mixture to a loaf pan and shape it into a loaf.

Shape the Meatloaf

Spread a little extra ketchup on top of the meatloaf if desired.

Add Topping

Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (70°C).

Bake

Let the meatloaf rest for 10 minutes before slicing. Serve warm.

Rest and Serve

Breadcrumbs

Onion, finely chopped

Eggs

Ketchup

Garlic powder

In a large bowl, combine the shredded cooked chicken breast with diced celery, chopped pecans, and halved red grapes.

Prepare the Chicken

In a separate bowl, mix together the mayonnaise, Dijon mustard, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.

Combine Ingredients

Serve the pecan chicken salad on a bed of lettuce leaves or as a sandwich filling.

Cooked chicken breast, shredded

Pecans, chopped

Celery, diced

Red grapes, halved

Mayonnaise

Dijon mustard

Lettuce leaves

In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, chopped onion, minced garlic, salt, black pepper, and allspice. Mix until well combined.

Prepare Meatball Mixture

Shape the mixture into small balls, approximately 1 inch in diameter.

Form Meatballs

In a large skillet, melt butter over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.

Cook Meatballs

Remove the meatballs from the skillet and serve with your choice of sauce or gravy.

Ground pork

Allspice

In a mixing bowl, combine the flour, cornmeal, baking powder, salt, and black pepper. Mix well.

Prepare the batter

In another bowl, whisk together the eggs and milk until well combined.

Mix wet ingredients

Gradually add the wet mixture to the dry ingredients, stirring until just combined (do not overmix).

Combine wet and dry ingredients

In a large skillet or deep fryer, heat the oil over medium-high heat until hot.

Heat the oil

Dip each fish fillet into the batter, making sure it is coated evenly.

Coat the fish

Carefully place the coated fish fillets into the hot oil and fry for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the fish

Remove the fried fish and place them on paper towels to drain excess oil. Serve hot with lemon wedges.

Drain and serve

White fish fillets

Cornmeal

Baking powder

Oil for frying

Lemon wedges

Peel and dice the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash until smooth.

Prepare Potatoes

In a large bowl, combine the mashed potatoes, flour, eggs, salt, and pepper. Mix until a soft dough forms.

Make Dumpling Dough

With floured hands, take a portion of the dough and shape it into a ball, about the size of a golf ball. Repeat with remaining dough.

Form Dumplings

Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water. Cook until they float to the surface, about 5-7 minutes. Remove with a slotted spoon.

Cook Dumplings

In a skillet, melt butter over medium heat. Add chopped onion and sauté until golden brown. Pour over cooked dumplings.