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Molly Yeh's Valentine's Day Menu

The author, blogger and star of Food Network's Girl Meets Farm shares her Alps-inspired Valentine's menu. Dig in and experience the sweet and savory side of the holiday.

Recipes: Molly Yeh

Photos: Food Network

Forget the standard oyster and asparagus aphrodisiac dishes this Valentine's Day. For blogger and Food Network star Molly Yeh, the holiday is all about hunkering down with food that's fit for a lounge-around night with her husband, Nick Hagen. "We have a tendency to eat hearty Austrian and German food," Molly says of her dinner menu. "Our honeymoon was right around Valentine's day three years ago. We went to the Alps, traveled, ate tons of schnitzel and knödel [bread dumplings]—food that's perfect in winter. So for us, it's a night for comfort food, not date night food. It's us sitting on the couch, being cozy, and eating a bowl of warm goulash."

This is Molly Yeh with her husband Nick Hagen on Nick's family's sugar beet farm in North Dakota.

Check out Molly's dinner menu below, then finish off the night with her almond-flavor sponge cake (featured in our February 2019 issue, page 62).

Goulash with Bread Dumplings

Yield: 8 servings

Active Time: 45 minutes

Total Time: 2 hours 45 minutes

Ease of preparation: Easy


2 pounds beef chuck, cut into 1-inch pieces

Kosher salt and freshly ground black pepper

1/4 cup canola oil

1 large onion, thinly sliced

4 carrots, diced

4 cloves garlic, minced

2 tablespoons sweet paprika

1 tablespoon tomato paste

1 teaspoon caraway seeds

4 cups beef broth

One 28-ounce can chopped tomatoes

1 teaspoon Worcestershire sauce

2 bay leaves

Bread Dumplings:

1/2 cup all-purpose flour

1/4 teaspoon ground nutmeg

Kosher salt and freshly ground black pepper

1/2 cup whole milk

2 large eggs

12 ounces stale bread, cut into 1/2-inch cubes

6 ounces Gruyere or Swiss cheese, shredded

3 scallions, finely chopped

Chopped fresh parsley or scallions, for garnish (Optional)

For the goulash: Preheat the oven to 250 degrees F.

Sprinkle the beef with 1/2 teaspoon salt and a few turns of pepper. Heat a Dutch oven over medium-high heat and coat with the oil. When the oil is shimmering, sear the beef all over in batches until deep brown, about 4 minutes per batch. Transfer the beef to a bowl and set aside.

Add the onions and cook, scraping up any meat bits from the bottom of the pan, about 3 minutes. Add the carrots, garlic and a pinch of salt and saute until the onions are translucent, about 5 minutes. Add the paprika, tomato paste and caraway and stir to combine; cook for 2 minutes. Add the beef back to the pan, then add the broth, chopped tomatoes, Worcestershire sauce and bay leaves and stir to combine. Bring to a boil, then reduce to a simmer. Cover, transfer to the oven and cook until the beef is tender and can be broken down with a spoon but still maintains its shape, about 2 hours.

For the bread dumplings: Meanwhile, whisk together the flour, nutmeg, 3/4 teaspoon salt and a few turns of pepper in a small bowl. Whisk together the milk and eggs in a large bowl. Add the bread cubes, cheese and scallions to the egg mixture and stir to combine. Mix in the flour mixture. Let the dumpling mixture sit for 15 minutes.

Bring a large pot of salted water to a boil. Using a 1/3-cup ice cream scoop, form firmly packed balls of the dumpling mixture. Add them to the pot and boil until cooked through, 15 to 20 minutes.

Spoon the goulash into bowls and add a dumpling or two to each. Top with chopped parsley or scallions if desired.

Roasted Brussels Sprouts with Lemon, Parmesan and Breadcrumbs

Yield: 4 to 6 servings

Active Time: 30 minutes

Total Time: 40 minutes

Ease of Preparation: Easy


Olive oil, for cooking

1 1/2 pounds Brussels sprouts, trimmed, halved and completely dry

Kosher salt and freshly ground black pepper

1 lemon, halved

Hot sauce, for seasoning

1 tablespoon grated Parmesan

2 tablespoons panko breadcrumbs, toasted

1 tablespoon roughly chopped fresh parsley


1. Preheat the oven to 375 degrees F.

2. Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.

3. Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.

4. Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!