Goulash

I love to have a big pot or bowl of something in the fridge to get us through the week – a dinner or lunch that’s ready to go without any last minute work.  It might be a hearty pasta salad or casserole.  This week it’s been Goulash.  My cookbook identifies the recipe as Hungarian, but my husband tells me he’s eaten goulash in Poland too, however, in Poland, it is a soup and not served with noodles. PS –  Coincidentally, this recipe and my package of noodles were both 6 servings.  After this photo was taken, they and the asparagus were packed up into 6 storage containers and into the fridge.  Two minutes in the microwave, and our meal is ready.  Adapted from: Better Homes and Gardens Heritage Cook Book Ingredients 2 lb. beef stew meat kosher salt 3 T. canola oil 14 oz. beef broth 1 c. onion, chopped 2 bell peppers, cut into thin strips 2 T. tomato paste 2 T. paprika 1/4 t. black pepper 1/3 c. cold water 3 T. flour 1/4 c. dry red wine, optional noodles, cooked according to directions

Directions Sprinkle beef with salt.  In a large saucepan, brown beef cubes in hot oil; add broth, onion, bell pepper, tomato paste, paprika and black pepper.  In a small bowl, blend cold water slowly into flour.  Stir into beef mixture.  Add wine, if using it.  Simmer, covered, till meat is tender, about 1 1/2 hours.  Stir occasionally.  Serve over noodles. Serves 6 Note: